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I ka waihona culinary o Chile, hiki iā ʻoe ke ʻike i nā iʻa a me nā meaʻai kai nui e hauʻoli i nā gourmets a puni ka honua. I kēia lā ua hoʻolauna ʻia mākou iā lākou e ka inoa kaulana "Maguro".
He makani māmā i ka pā
ʻO kekahi o nā waiwai gastronomic nui o Chile ka salemona. Mahalo i ka hui "Maguro" hiki iā ʻoe ke leʻaleʻa piha i kāna ʻono maoli. Hoʻohui pū ʻia ka iʻa iʻa i ka iʻa i kope ʻia me ke poʻo, a me nā mea i koho ʻia, nā pulu papa mua, nā ʻokiʻoki maikaʻi loa. Kūpono kēia ʻano iʻa no ceviche, kahi meaʻai māmā kuʻuna i makemake ʻia ma ʻAmelika Latin. E ʻokiʻoki i mau ʻāpana 400 g o nā hoʻopiha salmon, ka paʻakai māmā, kāwili mālie a hoʻokomo i loko o ke pola aniani. ʻOkiʻoki i ka ʻakaʻula i loko o nā apo hapalua, e uhi lokomaikaʻi me ka paʻakai a kāwili me kou mau lima a hiki i ka hoʻokuʻu ʻia ʻana o ka wai. E waiho i ka ʻaka on 2-3 mau minuke, a laila holoi iā ia i ka wai, hoʻomaloʻo me ke kāwele a hoʻouna aku i ka iʻa. Hoʻomaʻamaʻa i ka salemona me ka pepa chili e ʻono ai, ninini i ka wai o ka ʻemi limu a ʻala i loko o ka pahu hau no hoʻokahi hola. ʻOi aku ka maikaʻi o ka meaʻai māmā maʻalahi i ka duet me nā mea kanu hou, a hiki iā ʻoe ke lawelawe iā ia ma ke ala kumu i nā mea kalai.
Salemona hanu ahi
I Kili, he mea maʻamau ke kuke ʻana i nā steak ʻaʻole wale mai ka iʻa, akā, mai ka iʻa pū kekahi. ʻO ka salemona Chile maikaʻi loa mai Maguro kahi kūpono no lākou. ʻO ka mea huna nui o kahi steak maikaʻi ka wai marinade kūpono. Hoʻohui i loko o ke pola 20 g meaʻala no ka iʻa, 10 g o ka hui ʻana o nā pepa a me ka pā, he pinch manawaleʻa o ka paʻakai kāwili a haehae 2-3 mau lālā o ka rosemary me kou mau lima. E ninini i kēia kāwili ʻala me ka wai lemon a me 4 punetēpō o ka aila ʻoliva, hamo i 4 mau ʻāpana salemona ma nā ʻaoʻao āpau. E waiho iā lākou e mar marina no ka hapalua hola. I kēia manawa hana mākou i kahi ʻeke o ka pepa ʻai, lubricate i ka loko me ka aila. E kau i ka steak iʻa ma luna, e ninini i ka marinade a wahī i ka ʻeke. Hana mākou i ka mea like me nā iʻa i koe a kālua iā ia i ka umu no 20 mau minuke ma 180 ° C. ʻO kahi kīʻaha ʻaoʻao māmā o nā lau lettuce momona e hoʻonui pono i ke kūlike o ke ʻono o nā steak salmon.
He haunaele o nā mea ʻono a me nā onaona
ʻO kahi ipu punahele a nā poʻe Kile, ua hoʻolālā ʻia ʻo curanto e ʻoluʻolu i nā mea ʻai ʻiʻo a me nā gourmets iʻa. A ʻaʻole kēia he mea kupanaha, no ka mea, hoʻomākaukau ia mai ka iʻa, ka ʻioʻio a me ka ʻiʻo. Wahi a kahi kuʻuna kahiko, ʻeli ʻia kahi lua i ka lepo, uhi ʻia me nā pōhaku wela, hoʻonoho ʻia ka meaʻai i loko, uhi ʻia me ka burlap pulu a uhi ʻia me ka honua no hoʻokahi hola. E hele mākou i kahi hana i maʻa mau loa. E uhi i ka lalo o ka ipu hao me nā lau a me nā lau cabbage. ʻOhi ʻokiʻoki 1 kg o ka salemona, 500 g o ka pua puaʻa a me 5 mau wāwae moa. Holoi mākou a hoʻomaloʻo i ka 1 kg o ka mussels, scallops, shrimps and mini-octopuses. ʻO kēia mau iʻa kai āpau o ke kūlana kiʻekiʻe aia wale nō i ka pae o "Maguro". Hoʻokomo mākou i loko o nā ipu ahi o nā iʻa, nā ʻuala, nā pīniʻulaʻula a me kaʻiʻo. E hana hou i nā papa i ka luna, ninini 200 ml o ka waina keʻokeʻo a hūnā i nā lau kāpeti. E hoʻokomo i ka ipu hao i ka umu a kuke no 60-90 mau minuke ma 180 ° C. ʻAʻole hiki ke pale aku i kahi ipu kala. Hāʻawi maʻalahi ʻia kēia kīʻaha: waiho pono ʻia nā mea āpau ma luna o nā pā a kāpīpī ʻia me ka wai lemon.
Nā mea mālama waiwai o ke kai
ʻO Paila marina kahi hupa punahele na nā poʻe Kile. Hana ʻia ia mai nā iʻa ʻulaʻula, ascidia, puhi, ʻāpala, a me nā kūmole. Eia nō naʻe, hiki iā ʻoe ke hoʻohui i kāu iʻa iʻa punahele ma aneʻi. Lawe i nā iʻa o ke kai mai "Maguro" ma ke ʻano he kumu, a hōʻoia ʻia ka kūleʻa o ka pā, i kēlā me kēia ʻano āu e hoʻolālā ai. ʻO ka mea mua, e kuke i 1 kg o ka mussels ma ka ʻāpana hapa i 500 ml o ka wai no 5-7 mau minuke. Hoʻomaʻemaʻe maikaʻi ʻia ka broth i loaʻa. Fry i ka ʻakaʻoki kuʻi ʻia me kahi kāliki o kālika i loko o ka ipu i loko o ka aila ʻoliva. Ke ʻeleʻele lākou, e hoʻohui i ka piha o ka pāhiri hou, 100 ml o ka waina keʻokeʻo, ka mū mussel, 1 tsp chili a me ka paʻakai e ʻono. E lawe mālie i ka pala i kahi paila, e hoʻomoe i 150 g o ka pala i ihi ʻia a me ka ʻiʻo heʻe, e kuke ma kahi wela waena no 7 mau minuke. I ka hopena, kau i nā mussels, e hoʻolapalapa hou i ka sup a koi ma lalo o ka uhi no 5 mau minuke.
ʻO ka iʻa ma luna o ka velevetta ʻulaʻula
ʻO Caldiyo de congrio - he makana ʻē aʻe no nā gourmets. E hoʻomākaukau i kahi ipu iʻa iʻa, i kapa ʻia ka puhi kai a iʻa iʻa paha. Hāʻawi mākou e hoʻopiha iā ia me ka kōmato momona a me ka mea ʻawaʻawa kawa. Peel 700 g o nā iʻa iʻa, hamo me ka paʻakai nui, waiho i loko o ka pahu hau no hoʻokahi hola. Hoʻohui i 1 punetēpō o ke aʻa aʻa i kuʻi ʻia, 2-3 punetēpu o ka soy soya, 1 punetēpō o ke kō a me 50 ml o ka wai i loko o kahi pola. I loko o kahi kīʻaha ʻē aʻe, kuʻi i ka wai lemona, 3-4 punetēpō o ke kō, 2 punetēpu o ka paʻi kōmato a me kahi pinch o ka pepa ʻeleʻele. I loko o ka pā palai me ka ʻaila mea kanu wela, e hoʻomoʻa i 100 g o nā ʻōmaʻomaʻo ʻōmaʻomaʻo a me 2 mau ʻoka o ke kālika. E hohola i nā kōmato cherry 10-12 āpau me ka ʻaukā kāmato a, e hoʻoniʻoni mālie, e ʻūlū no 10 mau minuke. ʻO ka mea aʻe, waiho ʻia nā mea iʻa i loko o ka pā bakena a mālama ʻia i ka umu ma 180 ° C no 30 mau minuke. I kēia mau manawa āpau, e ninini manawa iā ia me ka mea kāwele soy. E lawelawe i ka iʻa me ka kohu kōmato nīoi a me nā mea kanu hou.
I ka meaʻai Chili, nui nō nā mea ʻono i ʻike ʻia. ʻOi aku ka ʻoluʻolu e hana pū iā lākou me ka inoa inoa Maguro. ʻO nā iʻa i wae ʻia a me nā iʻa iʻa o ke kiʻekiʻe kiʻekiʻe e kōkua iā ʻoe e hoʻokō pono i nā ʻano meaʻai a hana i kahi huakaʻi pīhoihoi me ka waiho ʻole ʻana i nā palena o kāu meaʻai punahele.