A taste of the pampas from Argentina

JAKARTA (JP): Chef Patricio MacLoughlin from the Alvear Palace Hotel in Buenos Aires, Argentina, shares his recipes for two traditional dishes being served during the Argentinean food promotion at the Gran Melia Jakarta hotel through Sunday.

Carbonada Criola (photo above) (Beef and summer fruits stew) * 100ml corn oil * 100g green pepper, chopped * 1.2kg beef, cubed * 200g sweet potatoes, cubed * 1 can of peaches, cubed with the syrup * 200g onion, chopped * 100g carrot, cubed * 300g potatoes, cubed * 300g corn * 100g red pepper, chopped * 300g tomatoes, chopped * 300g pumpkin, cubed * 100g raisins * beef stock * Fresh thyme, pimenton (paprika), ajimolido (red chili peppers) and chopped parsley * Salt and pepper * 2 bay leaves

(Makes 8 servings)

1. Heat the oil and saute the onions, red and green peppers and carrots. Add the beef and saute for another 5 minutes. Add in the tomatoes and stir fry a few minutes, then cover with the stock and reduce the heat. 2. Add in herbs and spices and cook until the beef is tender. Add in the potatoes, sweet potatoes and pumpkin and cook for 15 minutes. Add the peaches, corn and raisins and cook for another 5 minutes.

Dulce De Leche (photo above)

(A milk-based caramel jam) * 2 liters milk (preferably full-cream milk or half-and-half) * 500g sugar * 1tsp baking soda * vanilla

1. Put the milk and baking soda in a saucepan and bring to a boil. Add the sugar and the vanilla and bring to a boil again. 2. Reduce the heat and continue stirring the milk using a wooden spoon for two to three hours. The milk will slowly thicken and turn brown. Remove from heat and continue stirring until cold. Serve with bread, toast and cookies. (Text and photos by Maria Endah Hulupi)