Amigos serves up taste of Mexico

JAKARTA (JP): You don't need to go all the way to Mexico to taste its exquisite food. There are many Mexican-style restaurants in town which serve the cuisine. The adventurous can even try to prepare close to the genuine articles at home.

Chef Suwarno from the Amigos outlet at the Setiabudi Building at Kuningan, South Jakarta, disclosed two secret recipes, including Amigos' specialty, only for The Jakarta Post's readers.

He said all of the ingredients can be found on the racks of many stylish food markets in Jakarta.

Nacho Supremes is one of Amigos' customers favorite appetizers and Beef Gonzales B.B.Q Stripsteak is championed as the restaurant's specialty.

Restaurant manager Subeki guarantees that all dishes served at Amigos are free of monosodium glutamate.

Nachos Supreme

Corn chips smothered with refried beans, cheese and jalapeno peppers.

Ingredients:

Corn tortilla 1 piece

Refried beans 60 grams

Grated cheese 25 grams

Jalapeno pepper 20 grams

Salsa fresca 50 grams

Preparation:

Cut the corn tortilla into 12 pieces and fry until dry in extremely hot cooking oil.

Put refried beans on each of the chips with grated cheese on the top. Cook in the oven at a temperature of 350 degrees Celsius for about five minutes until the cheese melts. Garnish with jalapeno pepper and guacamole on top.

Serve hot.

Beef Gonzales B.B.Q Stripsteak

This is marinated for 24 hours in a blend of special spices, charcoal grilled and served in a unique way with rice and sauce.

Note: Chicken can be substituted for beef.

Ingredients:

Local tenderloin 200 grams

Marinade Gonzales 15 grams

Bean sprouts 50 grams

Grated carrot 50 grams

White cabbage 50 grams

Gonzales sauce 10 grams

Sliced onions 20 grams

Teriyaki sauce 15 grams

White rice 150 grams

Kikoman sauce 5 grams

Seasoning to taste

Preparation:

Cut the tenderloin to about one centimeter thickness in pieces of around four centimeters wide and six centimeters long. Marinate the meat with the Marinade Gonzales for around two hours to let the chopped tenderloin absorb the sauce.

Cook the meat on a griddle for about three minutes. Don't forget to turn it over to make sure that both sides are done.

Stir fry the bean sprouts and the grated carrot in margarine for about two minutes. Use pepper, salt and Kikoman sauce to taste. Lay the sauteed sprouts and carrots on a bed of white cabbage and put them on one side of the hot plate.

On the other side of the plate, arrange several hot, small sterilized stones and place the grilled meat on them. Serve hot with rice. (bsr)