Natalie Victorio

FNES 378
05/16/2022
Cultural Menu
Recipes Name: Lomo Saltado
Cuisine Origin: Peru
Course: Entrée
Serving size: 4

Ingredients:
● 18 ounces sirloin steak cut into strips or cubes
● 1 red onion chopped into chunky slices
● 2 tomatoes chopped into 8 slices
● 1 ají amarillo chili pepper sliced finely, veins and seeds removed
● 1 tsp fresh garlic paste
● 2 tbsp olive oil
● 20 ounces white rice cooked
● 11 ounces thick potato slices, ready for frying
● 1/2 cup beef stock
● 4 tbsp soy sauce
● 4 tbsp plain vinegar
● Handful cilantro leaves
● 1/4 tsp oregano ground
● 1 tsp black pepper freshly crushed
● 1 tsp cumin ground
● salt to taste

Instructions:
1. Heat a Pan. Fry the potato slices in the vegetable oil and set aside until needed.
 2. Cut the sirloin steak into strips or cubes. Marinate them in the cumin, salt, the 4
tablespoons of vinegar, a tablespoon of olive oil, black pepper and the soy sauce for
10 minutes before cooking.
3. Bring a tablespoon of olive oil toa very high heat in the wok. Strain and remove the
steak strips from the marinade, and fry them over a high heat for around 4-5
minutes or until sealed.
4. Add the onion, ají amarillo chili pepper and the garlic paste to the wok. Fry for 1
minute whilst continuously moving the wok, and add the beef stock.
5. Add the tomato and fry the ingredients in the wok for 30 seconds. Finally add the
ground oregano and French fries, tossing everything together for another 10
seconds in order to integrate all the ingredients.
6. Serve immediately with white rice and decorate with a few cilantro leaves.

Menu Analysis:
Flavor- Lomo Saltado is a savory dish with a slight spice to the meat due to the chili pepper
added. The potatoes soaked in the soy sauce mixture gives them a deep rich savory flavor and it
does this similarly with the rice added as well.
Texture- This dish is mainly juicy and moist due to all the components being soaked in the
sauce. The meat has a tougher chew to it but all other components become very soft (not mushy)
to touch.
Color- This is a very neutral dish when speaking of color. It is full of whites, light browns, dark
browns, as well as one pop of red coming from the tomatoes. You may also add color to the dish
by garnishing with cilantro on top.
Temperature- This dish is typically served hot or warm. It is not preferred to eat this dish cold
due to the fact that the potatoes begin to get soggy after a long time in the sauce. The heat from
both the sauce and the meat incorporate much more flavor into the potatoes and rice when it is
served hot rather than cold.

Recipe: Lomo Saltado (40 servings)

Cost per portion: $5.45

Ingredient Cf New AP ($) AP Y (%) EP ($) Extended

Quantity Convert Cost
($)

18 ounce 10 180 oz. $11.99/ $0.749/ 100% $0.749/ $138.89

Sirloin steak lb oz oz

1 red onion 10 10 ct. $0.415/ct $0.415/ct 85% $0.488/ct $4.88

2 tomatoes 10 20 ct. $1.66/ct $1.66/ct. 85% $1.95/ct. $39.00

1 aji chili 10 10 ct. $0.345/ct $0.345/ct 85% $0.406/ct $4.06

1 tsp garlic 10 10 tsp $1.07/oz $0.178/ 85% $0.209/tsp $2.09

paste tsp

2 tbsp olive 10 20 tbsp $8.95/pt $0.233/ 100% $0.233/ $4.66

oil tbsp tbsp

20 oz white 10 200 oz. $1.70/lb $0.11/oz 100% $0.11/oz $22.00

rice

11 ounce 10 110 oz. $1.49/lb $0.09/oz 85% $0.11/oz. $12.10

Potato slices

½ cup beef 10 5 cups $1.75/pt $0.875/ 100% $0.875/ $4.38

stock cup cup

4 tbsp soy 10 40 tbsp $0.15/ $0.15/ 100% $0.15/ $6.00

sauce tbsp tbsp tbsp

4 tbsp plain 10 40 tbsp $1.40/pt $0.044/ 100% $0.044/ $1.75

vinegar tbsp tbsp

Handful 10 10 SF
cilantro handfuls

¼ tsp 10 2.5 tsp SF

Oregano
ground

1 tsp black 10 10 tsp SF

pepper

1 tsp cumin 10 10 tsp SF

ground

1 tsp salt To taste To taste SF

Total Cost $217.81

Recipes Name: Alfajores

Cuisine Origin: Peru
Course: Dessert
Serving size: 22

Ingredients:
● 1 (14-ounce) can sweetened condensed milk
● 1 cinnamon stick (optional)
● Pinch kosher salt
● 1 3/4 cups all-purpose flour
● 1/2 cup corn starch sifted
● 1/2 cup powdered sugar sifted
● 1/4 teaspoon kosher salt
● 1 cup unsalted butter at room temperature
● 2 teaspoons vanilla extract or vanilla paste
● 1 large egg yolk

Instructions:

Filling:

1. Preheat the oven to 400 degrees F. Grab a small baking dish, a piece of foil and
another larger baking dish that the smaller baking dish fits in.
2. Pour the sweetened condensed milk into the smaller baking dish and cover it with
foil. Place the smaller baking dish in the larger baking dish and fill halfway with
water. Transfer to the oven to bake for 1 hour to 1 hour and 15 minutes. You may
need to re-fill it at the 45 minute mark since the water can evaporate.
3. Remove it from the oven and allow it to stand for about 15 minutes. This will cool it
down so it's easier to handle.
 4. Remove the foil from the baking dish and remove it from the water bath. Discard the
cinnamon stick and pour the dulce de leche/manjar blanco into a glass or stainless
steel bowl. Whisk it until it's smooth.

Cookie:

1. To the medium bowl, whisk together the all-purpose flour, sifted corn starch,
powdered sugar and salt. Set aside.
2. To the bowl of a stand-up mixer (you can also use a medium bowl and an electric
hand-mixer), add the butter and vanilla paste or extract. Beat until smooth. Next, add
the egg yolk and mix just until incorporated.
3. Add all of the flour mixture and slowly mix it together (being sure not to go too
quickly or else the flour will fly out of the bowl), until combined, about 1 minute.
4. Scoop the dough out of the bowl and form it into a ball. Place it in the center of a
sheet of plastic wrap and press it into about a 2-inch round. Wrap it tightly in plastic
wrap and transfer to the fridge to chill for about 1 hour.
5. Preheat the oven to 350 degrees F.
6. When it’s done resting, in the fridge, transfer the dough to the center of a sheet of
parchment. Place a sheet of parchment on top and roll it out slowly. (If it’s too cold,
let it come closer to room temperature, about 10 minutes.) Roll it out until it’s about
1/2 to 1/4-inch thick.
7. Using a 3-inch cookie cutter, stamp out cookies, having them as close to each other
as possible. Transfer the cookies (I found it easiest to use an offset spatula to pick up
the cookies) to a parchment-lined baking sheet, spacing them about 2-inches apart.
Transfer to the fridge to chill for about 10 minutes. Repeat until you work your way
through all of the dough. I rerolled the dough about 2 more times.
8. Score the tops of the cookies with the tines of a fork. Transfer to the oven to bake for
about 11 to 13 minutes, until the cookies are a bit firm to the touch but have zero
color on the edges. These cookies are baked just until set. Allow to cool on the
baking sheets until room temperature.

Assembly:

1. When the cookies have cooled, flip half of the cookies on their opposite side.
Transfer the manjar blanco to a piping bag with a piping tip attached (this part is
optional). Pipe a round of manjar blanco on all of the cookies facing their opposite
sides.
2. Alternatively, you could also spoon the manjar blanco onto each of the cookies and
smooth it out (gently because the cookies are delicate) using a butter knife.
 3. Top each of the cookies with another cookie and lightly press it down. Roll the sides
in the sifted powdered sugar.

Menu Analysis:
Flavor- You get a very buttery sweetness from the cookie that is paired with the sweet milky
taste of the dulce de leche. The dulce de leche could be very overly sweet if simply eaten by
itself but the slightly muted taste of the flakey cookies makes it able to be eaten in larger
quantities.
Texture- These cookies have a buttery flakey texture accompanied by a slightly thick interior
filling. The cookies have a slight snap to them and it could be slightly dry if you eat too many
without the addition of a drink.
Color- The two main colors are a light beige for the cookie and a rich light brown for the filling
and you can even add a dusting of powdered sugar to spruce up your plate.
Temperature- These can be eaten hot although the preferred temperature is room
temperature/cold. If these were to be eaten fresh out of the oven the filling would likely be too
runny and spill out the sides as you eat to its best to let it harden and eat at room temperature.

Recipe: Alfajores (40 serving)

Cost per portion: $0.53

Ingredient Cf New AP ($) AP Y (%) EP ($) Extended

Quantity Convert Cost
($)

1 (14oz) can 1.82 2 cans $4.56/lb $3.99/ 100% $3.99/ $8.00

Sweetened can can
Condensed
Milk

1 cinnamon 1.82 2 ct. SF

stick

Pinch of salt 1.82 2 pinches SF

1 ¾ cup all 1.82 3 ¼ cup $1.00/lb $0.44/ 100% $0.44/cup $1.44

Purpose cup
flour

½ cup corn 1.82 1 cup $2.59/lb $1.14/ 100% $1.14/cup $1.14

Starch cup
½ 1.82 1 cup $1.90/lb $0.84/ 100% $0.84/cup $0.84
cup cup
powdered
sugar

1 cup 1.82 2 cups $5.99/lb $2.65/ 100% $2.65/ $5.30

Unsalted cup cup
butter

2 tsp vanilla 1.82 4 tbsp $5.50/oz $0.917/ 100% $0.917/tsp $3.67

extract tsp

1 large egg 1.82 2 ct. $0.39/ct. $0.39/ct. 100% $0.39/ct. $0.78

Yolk

Total cost: $21.17

References:

Eat Peru. (2019, June 11). LOMO saltado recipe: Beef stir-fry with Rice, Peruvian style. Eat

Peru. Retrieved May 16, 2022, from https://www.eatperu.com/lomo-saltado-recipe/

Acozykitchen. (2021, January 8). Alfajores (Peruvian style). A Cozy Kitchen. Retrieved May 16,

2022, from

https://www.acozykitchen.com/alfajores-peruvian-style#wprm-recipe-container-39323