A Fork on the Road

Chinese-Peruvian chifa in Westchester

 

Main Dish

Chaufa (Fried Rice)

This recipe adapted from about.com is very flexible—add chile paste, snow peas, water chestnuts or other veggies and use shrimp or scallops in place of meat if you wish.

3 tablespoons vegetable oil, divided

2 eggs, whisked with salt and pepper to taste

1 bunch scallions, trimmed and chopped

1 tablespoon grated fresh ginger

1 red bell pepper, seeded and diced

1 cup cooked chicken or pork, shredded

4 cups cooked, cold rice

3 tablespoons soy sauce or tamari

Heat 1 tablespoon of the oil in a large skillet. Fry the egg pancake 1 to 2 minutes, until set. Flip on to a plate and slice into strips. Add remaining oil to pan and add the scallions, ginger and pepper; stir-fry 3 minutes. Add meat, rice and soy sauce; stir-fry until hot and well mixed. Stir in egg strips. Makes 4 servings.

Per serving: 420 calories (35 percent from fat), 15. 7 g fat (2.9 g saturated, 4.8 g monounsaturated), 124 mg cholesterol, 19 g protein, 49 g carbohydrates, 1.7 g fiber, 832 mg sodium.


If you go

What: Chifa Du Kang

Address: 9899 SW 40th St., West Miami-Dade

Contact: 786-953-7165, facebook.com/dukang

Hours: 11:30 a.m.-10 p.m. Monday-Thursday, until 10:30 p.m. Friday and Saturday, noon-10 p.m. Sunday

Prices: Appetizers $1.30-$11, soups $6.50-$14, entrees $7.25-$18, desserts $3.80


lbb75@bellsouth.net

Chifa Du Kang restaurant is decorated with Chinese good luck symbols and paintings of Incan ruins. The modest, family-run spot has two menus, both with Chinese food, but the one offering Peruvian-Chinese dishes is the main attraction.

Chef-owner Jing Quan Du emigrated to Lima from Guangzho, China, almost 30 years ago, and opened his first of many restaurants with the help of his grandfather. When his son finished high school, he moved the family to Miami, and opened Du Kang two years ago, naming it for his ancestral clan (Kang means good health).

The term chifa is from the Cantonese greeting “ni chi fan,” meaning “Have you eaten yet?” used by the Chinese laborers who arrived to Lima in the late 19th century to work sugar plantations. They began opening small eateries using local ingredients. Today, soy sauce, fermented black beans, ginger and other Chinese staples are used, but the dishes still reflect their Andean birth.

Soy kao frito brings a platter of deep-fried wonton pouches stuffed with a mixture of shrimp and pork for dipping in lemon juice spiked with cinnamon or hoisin sauce. Min pao are cottony steamed buns filled with juicy barbecue pork. Crusty chicken chicharrones come with cooked, sliced turnip.

Sopa pac pow is a take on egg drop soup with minced mushrooms, shrimp, chicken and scallions. Taypa, which means “lots of food,” and is a stir-fry of chicken, roast pork, shrimp, veggies and fried triangles of tofu. Arroz chaufa is fried rice with a choice of protein.

Lomo saltado is a sauté of beef strips and french fries, while tallarines are egg noodles with various toppings. There are also Spanish-style tortillas and fried chicken meatballs in oyster sauce.

Sweet purple corn and pineapple pudding ends a meal sweetly rooted in Peru.

Linda Bladholm is a Miami food writer and personal chef who blogs at FoodIndiaCook.com.

Read more Lifestyle stories from the Miami Herald

  •  
Try it: The flavors of olive tapenade pop in a surprising way when you make it at home.

    Cooking

    Got olives? Try tapenade at home

    Olive tapenade, an earthy, salty paste of olives, capers, anchovies, garlic and other flavorings, is easy to find jarred in specialty shops. But when you whip up a batch yourself at home, the flavors pop in a surprising way that makes you never want to buy it in a jar again.

  •  
 <span class="cutline_leadin">Cold corn:</span> Vichyssoise is just one option of a refreshing soup during a hot summer.

    COOKING

    Dive in to a big bowl of cold soup this summer

    The sun is blazing. The sweat is dripping. The air feels as if it is sticking to your skin.

  •  
 <span class="cutline_leadin">Fresh and crisp: </span>Oven-baked Parmesan adds a salty crunch to this salad recipe from “Chef Michael Smith’s Kitchen.”

    Today’s Special

    Parmigiano-Reggiano earns its reign as king of cheeses

    I love Italian cheeses, everything from Gorgonzola, mozzarella and burrata to pecorino and Parmigiano-Reggiano, the King of Cheeses.

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category