What are the first thing that comes into your mind when I mention Peruvian cuisine? Aji? Ceviche? Spicy Creamed Chicken?
I have to admit that my knowledge on Peruvian cuisine is basically close to nothing, and there is a lack of exposure to Peruvian food in this part of the world. I’m so glad that I get to experience Executive Chef Carlos Pardo Figueroa, who debuts his Peruvian specialties for the first time in Malaysia. Peru Mucho Gusto – A Peruvian Culinary Showcase, is being held from 26 November until 4 December 2016 at The Library at The Ritz-Carlton, Kuala Lumpur. It is a much anticipated collaboration with the Embassy of the Republic of Peru in celebration of the 30th anniversary of the establishment of Peru and Malaysia’s diplomatic ties.
Chef Carlos is also a culinary professor at the Universidad San Ignacio de Loyola as well as Institut Paul Bocuse in Peru. He is very passionate about Peruvian cuisine and wish that it can be introduced to more people. It is definitely an unique experience as traditional, high-quality organic products are specially flown-in from Peru. You will see Peruvian ingredients such as quinoa, kiwicha, chirimoya, lucuma, amaranto, camu camu and aji pepper in the menu.
amuse bouche – octopus with olive sauce.
The baby octopus has a clean flavour with a tender texture.
Quinoa Tabbouleh, Balsamic Vinaigrette, Crispy Cheese, Avocado Mousse
Causa Rellena, Avocado, Tuna, Acevichado Sauce
White Cream Ceviche, Bruleed Sweet Potatoes, Corn
The classic Middle Eastern salad gets an of-the-moment upgrade with the “it” grain, quinoa and I really love the fluffy texture and flavour. It goes really well with the balsamic vinaigrette and avocado mousse.
Causa Rellena is a traditional Peruvian layered potato dish that’s made with yellow potatoes and either chicken or tuna salad. It was given a “lux twist” with fresh tuna slices and avocado. SO delicious!
Ceviche is such a classic Peruvian dish and Chef Carlo marinated the flounder fish with tumbo, also known as banana passionfruit. A very refreshing dish.
For mains, I had the Risotto with Huancaina Sauce and Marinated Sirloin Strips. I love the creamy and cheesy risotto as the huancaina sauce is made from aji pepper, cottage cheese, milk and crackers. The sirloin strips too, were being cooked perfectly with a pink centre.
Another main course option that is available is the Fish Skewers with Peruvian Onion Salad, Grilled Potatoes and Cumin Sautéed Coen. Marinated with red chilli, vinegar and soy sauce, the swordfish may look firm but it was really tender, according to Baby Sumo’s husband.
Of course, Aji de Gallina/Spicy Creamed Chicken, the national dish of Peru is one of the main course selection.
For desserts, we had Mazamorra Morada, Quina and Rice Puddding. Mazamorra Morada is a Peruvian dessert made from purple corn and fruit. I never like rice pudding but this one has the right texture and is not mushy at all.
The four-course Peruvian dinner will be available from Nov 26 to Dec 4 at The Library and is priced from RM250 nett (dinner – from 7pm) and Sunday Roast (from 12pm) from RM198 nett. For reservations, please call +60 3 2142 8000 or email [email protected].