You must have used Holy Week try typical meals away from home. However, for many, the best seasoning comes from home. For example, you can cook this delicious Peruvian-Chinese fusion as is. Kam Lu Wantan. An unsurpassed dish with a delicious aroma and taste. In addition to being mandatory in famous chifas.
Apart from buying from the best place we know, it would be ideal to make it with our own hands to learn about our culinary skills and surprise the family. This dish is usually eaten with chaufa rice, chijaukai, tipakai and others. Do you dare to cook it? Know the steps and ingredients you need to have on hand.
– Minced pork – 200 (grams)
– minced chicken leg – 200 (grams)
– Corn starch or chuno – 3 (tablespoons)
– ground ginger – 2 (teaspoons)
– Wonton Paste – 36 (pieces)
– Salt and pepper for taste)
– Eggs – 2 (pcs.)
– Chinese onion – 5 (stalks)
– Vegetable oil – 3 (glasses)
– Ketchup – 3 (tablespoons)
– White vinegar – 2 (tablespoons)
– ground ginger – 1 (teaspoon)
– Soy sauce – 1 (teaspoon)
– Toasted sesame oil – (required amount)
– Chicken breast – 150 (grams)
– Cha siu – 150 (grams)
– Shrimps – 150 (grams)
– Holantao – 1 (cup)
– Pineapple pieces – 100 (grams)
– Red pepper – 1 pc.
– Chopped garlic – 1 (teaspoon)
– Chinese cinnamon – (required amount)
– Sesame seeds – (to taste)
– Mix in a bowl: 200 grams of finely chopped pork meat, 200 grams of finely chopped chicken leg without skin.
– Add 1/2 teaspoon minced ginger, 1 tablespoon minced Chinese onion (green part), 1 egg white, 1 tablespoon corn starch or chuno, half teaspoon toasted sesame oil, salt and pepper to taste, mix. well.
– Fill the dough and form it (the whole mixture should be enough for 36 units).
– Fry in plenty of oil over medium heat until crispy and golden, serve and eat hot.
– In a saucepan, add 3 heaping tablespoons of ketchup, 1 teaspoon of minced ginger, 2 tablespoons of white vinegar, and bring to a boil.
– Add 1 cup water and sugar to taste.
– Dissolve 2 tablespoons of cornstarch or chuño in 3 tablespoons of water.
– Add little by little until you get the desired texture.
– Finally, add a few drops of toasted sesame oil and 1 teaspoon of soy sauce.
HISTORY OF KAM LU VANTHAN
It is known to be a recipe of Chinese coolie immigrants in the mid-1800s, under conditions of slavery and discrimination. The dish originates from Cantonese cuisine but is enhanced with ingredients from the Peruvian side.
As you know, wanan is a very thin pastry filled with meat – although if fried, sometimes it does not contain any filling – very often found in soups or supplements when we eat chifa food.