October 6, 2025

Tallarin Saltado

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Tallarin Saltado

October 6: National Noodle Day

We were part of a nine-member U.S. delegation on a goodwill trip to Peru one year to support a friend’s family foundation whose mission is to provide charitable relief to underserved and impoverished villagers. We assisted in building pre-fab homes/wooden shelters for those living in dangerous makeshift conditions, cleaned and stocked the free clinic shelves with medicine and painted the slides and swing sets at an inner city playground to make it safe for the poor children. It felt great to help those less fortunate than us!

Foundation organizers arranged our modest lodgings and made sure us volunteers could also taste authentic Peruvian food, some cooked and donated by their grateful relatives who appreciated our help and hard work. There were so many delicious dishes but one that we really liked is tallarin saltado, a beef noodle stir fry. We like it so much that we often make this for our birthday meals because the noodles symbolize long life. Tallarin saltado was influenced by the Chinese laborers who immigrated to Peru during the late 19th-early 20th centuries; this Peruvian-Chinese culinary style is called chifa. 

For a flavorful fusion food on National Noodle Day, try tallarin saltado. 

Recipe

(Adapted from Guillermo L.)

Ingredients

  • ½ pound pasta noodles (spaghetti), cooked
  • Vegetable oil
  • 1 pound beef/steak, cut into thin strips
  • 2-3 cloves garlic, minced
  • 1 red onion, sliced into wedges then slivers
  • 2 stalks green onion/scallions, green parts only, sliced into 2-inch pieces (reserve some to garnish)
  • 1 tablespoon ginger, grated
  • 1 teaspooon aji amarillo paste
  • 2 roma tomatoes, sliced into wedges
  • 1 orange or red bell pepper, de-seeded and sliced into slivers
  • 4 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • Chopped cilantro to garnish

Directions

Cook noodles al dente, drain and set aside. Mince the garlic, grate the ginger and slice the red and green onions, tomatoes and bell pepper.

Heat a little oil in a large skillet and sauté the beef until browned. Transfer to a plate and keep warm. In the same skillet, stir-fry the garlic, red and green onions and ginger till fragrant (about a minute). Stir in the aji Amarillo paste. Add the tomatoes and bell pepper and saute gently for another minute.

Gently stir in the noodles. Mix in the soy sauce, oyster sauce, red wine vinegar and sesame oil. Season with salt and pepper to taste. Dish out and garnish with chopped cilantro leaves. Serve hot.

Notes

  • We used beef steak strips, but chicken (pollo) pieces could be used in this recipe as well. Adjust the cooking time for the latter.
  • Search for more noodle recipes under the Theme Menus for Oodles of Noodles.

 

September 2, 2025

Bimini Coconut Bread

Posted by HI Cookery under 09 September | Tags: , , , |
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Bimini Coconut Bread

September 2: World Coconut Day

The flavor of coconut is a distinct taste of the tropics which reminds Islander of her Pacific heritage. But we also like to eat different coconut dishes from around the world to compare and appreciate other cultural cuisines. So we baked a Bahamian delicacy—coconut bread—which is especially popular across the Bimini Islands. The loaf bread is dense and subtly sweet with a hint of coconut (not an overpowering flavor). Though the preparation process is different, it reminds us of the Samoan fa’apapa that Islander’s cousin-in-law would eat. Both are tasty when fresh baked and make the kitchen smell so good! Celebrate World Coconut Day and bake Bimini coconut bread from the Bahamas.

Recipe

(Adapted from Tru Bahamian Food Tours)

Ingredients

  • 2 ¼ cups flour, all purpose
  • ½ teaspoon salt
  • 2 tablespoons dry milk powder
  • 1 1/2t tablespoons sugar, granulated white
  • 1 teaspoon active dry yeast (not instant)
  • 2 whole eggs, divided use
  • 1 egg white
  • 1 ½ tablespoon butter, softened
  • 1 ½ tablespoon vegetable oil
  • ½ cup coconut milk
  • ½ cup shredded coconut flakes, unsweetened or sweetened

Directions

In the stand mixer bowl, combine the flour, salt, milk powder, sugar and yeast.

In a measuring cup or small bowl, beat one whole egg with one egg white. Pour into the middle of the flour mixture. Add butter, vegetable oil and coconut milk.

Use the dough hook to mix the dough, pouring in the coconut flakes until well combined. Transfer the dough into a greased large bowl. Cover with plastic wrap and let right in a warm place for about an hour or until it doubles in size. After rising, punch down the dough and deflate it.

Place the dough on a floured surface and knead for 10 minutes. Place dough on a greased loaf pan. Beat the other whole egg in a cup with a little water and brush the top of the dough. Bake in a preheated oven at 350 degrees F for half an hour. Check to see if the top has browned and bake for another 10-15 minutes until the dough is cooked through. Remove from the oven.

Let the bread sit in the pan for 15 minutes then transfer to a wire rack to cool completely. Slice and serve with butter or tropical fruit jams.

Notes

  • Bimini coconut bread is a nice alternative to johnny cakes when serving with Bahamian main dishes.
  • Toast leftover the bread slices to bring out the flavor of the coconut.
  • Search our blog for more coconut recipes.

 

September 1, 2025

Dutch Apple Pie

Posted by HI Cookery under 09 September, 10 October, 11 November | Tags: , , , |
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Dutch Apple Pie

September/October/November: National Apple Months

Washington State is famous for its apples. We pass by several apple orchards while visiting Highlander’s relatives who live there. His niece and Islander’s brother are alumni of Washington State University, and our goddaughter Mia A. currently resides in Seattle. We never got a chance to pick apples at the orchards there, though.

When we make our apple pies at home, we just pick our apples from the grocery store bins. Most are imported from Washington anyway. It is more labor intensive to cut up the apples, but we prefer it over the canned fruit for our pies (however, we sometimes cheat on the recipe by using frozen, store-bought crust, too). 

As apples are celebrated for three months in the fall, this was a great excuse to make Dutch apple pie (also known as apple crumb pie) often—besides, apple and cherry pies are Highlander’s favorites. 

This is not a pie recipe from the Netherlands, but the word Dutch is derived from Deutsch, which is German. It is the streusel (crumb) topping that was inspired by German desserts that make this pie uniquely delicious. Make the most of National Apple Months and try Dutch apple pie!

Recipe

(Adapted from Pillsbury and Southern Living)

For the streusel topping

  • 1 cup flour, all purpose
  • 2/3 cup pecans, chopped
  • ½ cup brown sugar, packed
  • 2 tablespoons sugar, granulated white
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 stick (½ cup / 8 tablespoons) butter, unsalted and melted

For the apple pie

  • 5-6 Granny Smith apples, peeled and sliced/chopped
  • 2 tablespoons lemon juice
  • 1/3 cup sugar, granulated white
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • Pinch ground cloves
  • ¼ teaspoon salt
  • 1 deep dish frozen pie crust

Directions

Prepare the streusel/crumb topping first by mixing in a large bowl the flour, pecans, brown and white sugars and cinnamon.

Stir in the salt and melted butter. Mix until the topping resembles coarse crumbs. Set aside to make the pie filling.

Core, peel and slice/chop the apples. Place in a large bowl and toss in the lemon juice to prevent the apples from browning. Add the sugar and cornstarch.

Sprinkle in the cinnamon, nutmeg, cloves and salt. Mix well and mound the filling and juices into the frozen pie crust.

Press the streusel/crumb topping over the apples. The filling will sink in the center when baking so it will be flattened out. Place the pie crust on a baking sheet to catch any drips. Bake in a preheated oven at 350 degrees F for 35-40 minutes. Loosely place a piece of foil over the topping to prevent from burning and bake for another 10 minutes. Remove from the oven and set the pie over a wire rack to cool completely and allow the flavors to gel. Slice into wedges and serve.

Notes

  • Make sure the filling has set before slicing or it will be too runny.
  • Place a pie crust shield or foil pieces on the rim of the pie to prevent overbrowning of the crust (optional).
  • Search our blog for other apple recipes.
 

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