This lesson presents the “Chifada salad”, a dish that perfectly encapsulates the philosophy of Optimal Kitchen, demonstrating how to transform parts of vegetables that are normally considered waste into a delicious and flavorful salad.
It is a warm sautéed salad that is clearly inspired by chifa (Peruvian-Chinese) cuisine. The base is made up of “plus products” such as pumpkin peel, pea pods and kombu seaweed, all cut into thin strips. These ingredients are quickly sautéed to maintain a crisp texture and are seasoned with two key preparations: a Hot umami made with more vegetable cutouts and a powerful vinaigrette “Pachicay”, which consists of an infusion of hot oil over ginger, garlic and chopped chillies.
The dish ends with a Homemade furikake (Japanese seasoning) made from dehydrated fish bones, crispy garlic and fresh Chinese onion, resulting in a salad with intense, refreshing flavors and multiple textures.
