Peruvian-Asian Fusion Cuisine
Learn Peruvian-Asian fusion cuisine - Chifa and Nikkei - with a spontaneous and creative approach, combining local products with Asian and Peruvian techniques and flavors.
Chef de Tripea (Madrid, España)
Course Content
Course Content
1. Presentation and Recipe Book
Free
2. Introduction and Base Recipes
3. Fried pork wonton with passion fruit and mint kamlu sauce
Free
4. Steamed Palamós prawn siu mai with ginger and sesame, served with roasted-pear hoisin sauce
5. Sautéed Shrimp Ceviche
6. Hot Ceviche with Mussels and Noodles
7. Chicken Chili Curry, Fried Egg, Salsa Criolla, and Jasmine Rice
Check Your Knowledge
About this Course
Peruvian-Asian fusion cuisine proposals: Chifa, Nikkei, and Southeast Asian
Peruvian-Asian fusion cuisines – Nikkei and Chifa – have revolutionized contemporary gastronomy by uniting Peruvian intensity with Asian precision. In this course, Roberto Martínez Foronda guides you step by step through foundational bases like ají (chili) pastes, leche de tigre (citrus-seafood marinade), infused oils, and through building dishes that combine steaming, and stir-frying at high-heat.
You’ll learn to control the heat of your chili pastes, balance acidity, and amplify umami, applying professional techniques that you can use throughout your cooking.
By the end of this online course you will be able to:
- Master the technical preparation of fresh and dried ají (chili) pastes.
- Control the balance between acidity, heat, sweetness, and umami.
- Apply frying, steaming, and stir-frying techniques with professional precision.
- Harmonize ingredients from China and Southeast Asia that pair beautifully with traditional Peruvian dishes.
What's included?
- 1 hr 45 min of HD video (36 lessons)
- 5 recipes
- Recipe book
- 1 Quiz
- Certificate
- English, Español (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Chef, Tripea (Madrid, Spain)
Chef specializing in Nikkei cuisine and Peruvian-Asian fusion. Expert in chiles (ajíes), Eastern techniques, and building flavors with balance and professional precision.
Fried wontons, steamed siu mai, cold and hot ceviches, and a chili curry with multiple layers of flavor
What you'll learn
You will learn to make your own chili pastes from scratch using ají amarillo (yellow chili), rocoto, and ají panca, plus a perfectly balanced leche de tigre (citrus-based ceviche marinade). You’ll work on techniques like triple boiling to control heat, sauce reduction, controlled oil infusion, and high-heat stir-frying.
Ají amarillo (rocoto paste): An essential base of Peruvian cooking made using triple boiling to control heat and texture.
Ají panca (mirasol paste): A paste obtained after prolonged hydration, ideal for adding depth and smoky notes.
Leche de Tigre: The base for many dishes like ceviches and tiraditos. Roberto Martínez teaches how to make it in a standardized way for professional kitchens.
Fried Wonton with Kamlu Sauce: A fried dumpling stuffed with pork, served with a sweet-and-sour passion fruit and mint sauce.
Siu Mai: A steamed Chinese dumpling, filled with shrimp, with a hoisin sauce reinterpreted through roasting and caramelization.
Sautéed Shrimp Ceviche: Shrimp seared over high heat with an emulsion of rocoto leche de tigre and piquillo pepper. Served with cancha and cholo corn, along with garlic chips, to create textural contrasts.
Hot Ceviche with Mussels and noodles: A hot leche de tigre made from coconut milk and ají amarillo accompanied by stir-fried noodles and mussels.
Chicken Chili Curry: This interpretation of a curry starts with the classic ‘ají de gallina seasoning’. Layers of flavor come from coconut milk and aromatics like kaffir lime and galangal.
In this course, in addition to the recipes, you’ll also learn various cooking techniques that will be useful in the kitchen on many occasions.
The techniques you’ll learn are:
- Deseeding fresh chiles
- Making chili paste from fresh chiles
- Making chili paste from dried chiles
- Triple boiling to control heat
- Reducing sauces with controlled concentration
- Infusing oil at low temperature
- Gently cooking proteins with aromatics
- Frying cancha corn
- Sautéing Peruvian aromatic bases
- Stir-frying proteins over high heat
- Filling and folding wontons
- Steaming Siu Mai
- Emulsifying leche de tigre
- Making curry from an aromatic paste
- Adjusting texture with natural thickeners
Other courses included in your subscription
Why choose Scoolinary?
- Top chefs, including Michelin-starred chefs
- New courses every week
- AI tutor that guides you
- The go-to app for chefs
- Cooking, Pastry, Baking, and more
Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
0.0
Avg. Rating
0 Ratings
5
0
4
0
3
0
2
0
1
0
What's your experience? We'd love to know!
Login to Review
What's your experience? We'd love to know!
Login to Review
Login
Accessing this course requires a login. Please enter your credentials below!
Don’t have an account?
Signup