Install Raid for Free ✅ IOS: bit.ly/33PFSpa ✅ ANDROID: bit.ly/2DJC6TI Start with💰50K silver and get a Free Epic Champion 💥 on day 7 of “New Player Rewards” program
Pls play Minecraft and other popular games and make some gaming channel called Guga Games I want to see you play Playgendary especially Bowmasters pls reply my comment Guga
Thank you Guga, as a Peruvian I'm glad you made a version of Lomo Saltado and I wish you can prepare more Peruvian dishes as you can. Greetings from Lima!!!
Hi Guga, your version of Lomo Saltado is good. Only three tips for make the most peruvian Lomo Saltado are: 1. Use vinegar in the sauce for most flavor in the dish. 2. The flame is very important, let the fire reach the oil in the disk. 3. Put some salt and black pepper in the meet, the flavor increases so good. Thanks for try a peruvian dish. Hugs from Peru :)
Nice version of lomo saltado... just one tip: you have to flame the meat and the onions before put the rest of the veggies. We also put Peruvian pisco... it adds a nice flavor and helps to the flame Greetings from Perú 🇵🇪 🇵🇪 🇵🇪 🇵🇪 🇵🇪 🇵🇪
I'm a peruvian. You just touched the top of the iceberg, my friend. There's a lot of versions. One with tacu tacu (mixed beans and rice). Well, let me know!
as a peruvian, I have 2 "small" comments/tips: 1. the fries shouldn´t be with gugas rub. They balance the dish (as the rice does) so being extra-spiced doesn´t fullfill the mission. 2. the last step while on the pan is to add some liquor (traditionaly peruvian-pisco) and set it on flames. That gives and extra chared flavour. Nevertheless, I´ll give you an 8/10 Guga!
Perfect timing, i was planning on getting a whole tenderloin for christmas and making a beef wellington. But i wasnt sure what to do with the rest of the tenderloin , now i do 👌
Hola Guga, soy de Peru. El lomo y las verduras se tienen que saltear, por eso se llama Lomo Saltado. Lo que tienes que hacer es meter la carne, saltearla y flamearla con un poco de pisco o algún licor que tengas, así agarra un rico sabor a ahumado. Esto es muy importante, ya que es algo que caracteriza al lomo saltado. Además tienes que retirar la carne luego de saltearla y saltear las verduras solas para que la carne no se cocine mucho. Al final se ingresa nuevamente la carne. Si tienes jugo de carne ayudar a tener más jugosidad. Al guiso Se le echa vinagre tinto, ajo, sillao, pimienta, sal y bueno un poco de azúcar para suavizar el sabor. La forma en que se pica la cebolla también es más grande, ya que como la picaste se termina perdiendo. Espero que puedas hacer una nueva versión. También se le echa ají amarillo. De verdad que el flamear la carne mejora mucho el sabor.
I’m Peruvian and you did it perfectly but we like the fries to get a little soaked in the juices. Also sometimes we add a fried egg on top of the rice!!!
Wow I'm Peruvian and it came out very similar It is true here in Peru the Lomo Saltado is always made together with french fries (pink potato) so that they come wet and dipped in the juice because the juice is the richest part of the Lomo Saltado The ingredients should always have large cuts also the potato
Guga, if you see this. Please make a vid on cooking a goose. Smoked, oven, anyway you want it. Just make one for the holiday. You go the hardest when it comes to any meat being cooked.
As a Peruvian I wanted to tell you that the onions are bigger at the cut. Also the rice is not sticky. And last we always marinate the loin with salt pepper and vinegar.
Gugaaa I'm peruvian and also a big fan of your channel, you did everything perfect but here in Perú we set the pan on fire, thats why is called lomo saltado, that gives the meat a different flavor, also we make the rice here different. If you have the opportunity visit the restaurants by Gaston Acurio especially Tanta i think is one in Chicago, there you gonna taste the real lomo saltado.
Guga my family and I are from peru, we love your seasoning rub on almost anything! We do not mix the French friends either, but lomo saltado is one of our favorite dishes! Next time my grandmother makes it I’ll have to try a bite with the fries and everything, I can not wait
I grew up in Peru as a child. this brings back some great memories. with that said, please toss the fries with the meat! The best way to enjoy! Thanks!
Guga. The next time you make Lomo, I suggest adding aji amarillo and red wine vinegar. I also recommend flipping the wok. When the flame hits the top of the wok, it adds amazing flavor to the dish. Thank you for promoting our national dish. Great job.
I love you Guga! Thanks for presenting a traditional 🇵🇪 dish to your viewers! Everyone has already mentioned the vinegar and ají amarillo, which can be hard to find but a lot of Mexican Mercados have it in the frozen food section. I recommend this over the potted kind. ❤️🇵🇪
Se que me entenderas guga, muy buena receta lo mejor es que no te saliste de la base de un verdadero lomo saltado e improvisaste con algunos ingredientes a tu estilo lo cual quedo super genial buena suerte bro te sigo desde peru hace un año.
GUGA You are the reason why I come home from hungry and make crazy meals....you should try a Beef Wellington with some a5 wagyu Or some Wagyu tacos or A chili that would be awesome
Hi Guga!! Great video, it looked great. If you would like to try it a little bit more traditional u can add a little salt, pepper and cumin before searing the meat, also a splash of red wine vinegar and a little oyster sauce with the soy sauce. We cook this dish preferably on a wok at high temp and we shake the meat while searing to let the meat ignite, giving it a nice smoked flavor (u can also flambé with some pisco). We use ají amarillo (peruvian yellow chili pepper) instead of the yellow peppers, they sell it in frozen foods section on some supermarkets. It made me very happy to see you making a Peruvian dish. Love your channel, thanks to you i have learned to make a decent sous vide steak!!!! Keep up the great work man!!. Saludos desde NY!!!!
I’m a proud Peruvian viewer!! Looks awesome. I add a tea spoon of balsamic vinager and a couple of drops of pisco to take it to the next level!!!! 😉 keep it up guga
Hola Guga!!!! Todos los ingredientes muy buenos!!! Pero a tu preparación agrégale el salteado para que se haga la magia, un poquito más de fuego 🔥 le da ese ingrediente o sabor ahumado!!!! Felicitaciones!!!!
Guga! I LOVE to cook my LOMO SALTADO with peruvian chilli (AJÍ), red onions, tomatoe, cilantro and mushrooms! the mushrooms add so much flavor to the juices. Im peruvian BTW :d
Waoooo guga que orgullo ver un plato de mi pais en tu canal... gracias guga... exitos y bendiciones Si algun dia vienes a PERU vengo de familia cocineras tradicionelas y no me interesa salir en algun video.. con gusto te invito a nuestro hogar a probar platos exquisitos... saludos
As strange as this might sound I like to drop about half of the meat in a very very hot and unoiled wok for a short time. Yes it will stick. Just scrape while stir frying. Let it get a little burnt (Maillard reaction) but not cooked. Remove from heat add the oil and rest of meat then back to the heat. It produces different flavors for each bite. I'll also do this with sausage, onions and bell peppers when making dishes like Jambalaya.
Holy cow I'm so happy to see you preparing a Peruvian dish. I've been waiting for something like that for so long that i also thought that peruvian dishes may not be as known as for example mexican dishes. Thank you so much for showing our cuisine to others who may not know anything about it. Just to make it clear, here in Peru we use "Ají amarillo" instead of yellow peppers and some uses a kind of a ginger sauce but just a bit. Please give us more content like this one.
Hey Guga im from Peru 🇵🇪 and I always watch your videos. Nice job!!! I would like to see you doing some “Pollo a la Brasa”. Your Lomo Saltado looked amazing bro
My mother would stir fry cheaper meat cuts with both hot and mild peppers, frying the peppers and meat till the meat cooked then allowing them to render in the pan at low heat so that the meat would be coated in pepper oils and the acidity would tenderize the meat at the same time. The result is that the meat is both tender and very flavorful in spite of being cheaper grade and inexpensive cut. Also, the peppers cook down like mushrooms becoming "flavor bombs" as you've described it before. It's also super easy to cook.
it's a very good recipe guga, but when you put all ingridients on the disco, flaming with PISCO (a famous chilean and peruvian liqueur) make a amazing flavor, saludos desde Chile!!!
You have to add red wine vinegar to the meat gravy while cooking also if you dont like tomato you can substitute red peppers and while it is better to keep the fries on the side if you layer rice fries them meat in top the taste of them combined with the sauce is a fat kids dream....potatoes and rice are a serious combination
Great video! As a Peruvian I would recommend adding vinegar and pisco to flame the meat and also using aji amarillo, which I know will be difficult to find in the US. apart from that, it's a pretty good representation of one of our countries best dishes!
Guga, I’d love to see you prepare a traditional ‘Arroz carreteiro’, perhaps in the experiment format you sometimes shoot videos, comparing traditional vs. using wagyu fat leftovers vs. dry aged pellicules...
