#chaulafan

The hotel I’m staying in from today until I leave is a rather generic, forgettable spot, but it’s just 20 feet away from Restaurante Chifa, an experience I doubt I shall ever forget.

When I first entered, the owner was eating at one of the tables, and looked up with shock when I entered. All of the chairs in the room except his were lined up against one wall, away from the tables. The idea of someone actually coming into his restaurant and ordering something seemed completely foreign to him. I was about to find out why this was.

Turns out he just got here from China and speaks even worse Spanish than I do. It takes me almost five minutes to express to him that yes, I am a customer and yes, I would like to order to chaulafan(fried rice).

He brings the dish over, and it’s a simple enough fried rice bowl. It was only when I began digging into it that I realized the horrors that lay inside. Among the slightly more easily identifiable meats(oh god I hope those were meat) was what I could only assume was liver of some sort. Now I’ve eaten liver before, but this was a whole new world-changing experience. It felt like this liver and my own liver were about to fight to the death(probably mine) and it was anyone’s guess which would come out on top. So what I’m saying is it was kind of gross.

Now to be fair, my judgement of the ingredients of the fried rice only extends to those that were actually edible, as there were a few pieces of who-knows-what that I eventually just spit out after realizing I’d break my teeth trying to chew them.

Kespe a la Kazakistan -

ingredienti e dosi per 4 persone - 30 gr beef or mutton (brisket) - 50/60 gr vegetable oil - 120 gr onion -3 gr garlic  - 1 gr ground red pepper  -240 gr wheat flour - 6 eggs -50 gr water - 1 gr salt_

METHOD-

Prepare thick dough and let it sit for 30/40 minutes. Roll out  the dough into small sheets 1.5 mm thick, dry them a little, roll them  up and slice them into thin strips (noodles). Cut meat into 23 mm cubes,  fry in vegetable oil, add salt, pepper and bouillon and cook until done.  Boil noodles, then serve them with meat, and sprinkle the mixture with  greens. +++++++++++++++++++++++ Chaulafan de pollo ( famosa ricetta dell'ECUADOR )

ingredienti  per il brodo di pollo: 1 coscia intera, grande, fuso + sovraccoscia e 1 fuso. - 2  cipolla bianca  - 1/2  carota piccola - 1 costa di sedano -  ciuffi di coriandolo - acqua a coprire abbondantemente la carne - sale_ per il riso :1 noce di burro - 2 cucchiaio colmo di cipolla tritata fine ( meglio se al passatutto ) 10   cucchiai di riso - 1/2  litro del brodo di pollo (o più)_

per il Chaulafan ::1 cucchiaio di burro , 1 cipolla bianca tritata ,  3 spicchi d'aglio pelati , 2 pugnetto di pancetta a dadini ,  ciuffi di coriandolo tritato  , peperoncino (1 cucchiaino in polvere, oppure secondo il vostro gusto)  , 1 cucchiaio di cumino   , 1/2 peperone verde  , 1/2 peperone rosso , 2 cucchiai di piselli surgelati  , 1 uovo strapazzato , 4 cucchiai di salsa di soia , 2 cucchiai di worcester  , 3 cucchiai di coriandolo , 1 cipollotto fresco _ accompagnamento:avocado -ketchup - salsa piccante - 1 cipolle tagliata a cubetti _>

Preparare il brodo..:mettere in una pentola il pollo, con tutte le verdure per il brodo, coprire abbondantemente d'acqua e portare ad ebollizione; cuocere per 1 ora e mezza fino a che il pollo non è tenero. lasciarlo raffreddare e disossarlo, tenendo il brodo da parte. 

per il riso ;in una padella (tipo wok) capiente scaldare il burro, aggiungere la cipolla e poi il riso, tostandolo bene; aggiungere il brodo tutto in una volta e portare ad ebollizione, abbassare il fuoco, coprire con un coperchio e far cuocere per 20 minuti, aggiungendo eventualmente un po' di brodo se si asciuga troppo rapidamente.Strapazzare un uovo in padella e sfilacciare la carne di pollo e tenere da parte._