👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large skillet or pot over medium-high heat. Brown the cubed meat on all sides. Remove meat and set aside.

2. 2

   Add chopped onions to the same skillet and sauté until softened and translucent, about 5-7 minutes.

3. 3

   Add minced garlic and cook for 1 minute until fragrant.

4. 4

   Stir in the diced tomatoes, aji panca paste, cumin, paprika, and oregano. Cook for about 5 minutes, stirring, until the sauce thickens slightly.

5. 5

   Return the browned meat to the skillet. Season with salt and pepper. Pour in the beef broth or water.

   💡 プロのコツ: Ensure the liquid partially covers the meat.
6. 6

   Bring the mixture to a boil, then reduce heat, cover, and simmer for about 45-60 minutes, or until the meat is tender and the sauce has reduced to a rich consistency.

   💡 プロのコツ: Stir occasionally to prevent sticking.
7. 7

   If using, stir in the green peas during the last 5 minutes of cooking.

8. 8

   Prepare the white rice according to your preferred method. Ensure it is fluffy and ready to be layered.

   💡 プロのコツ: Use good quality long-grain rice for best results.
9. 9

   To serve, spoon a layer of white rice into a serving dish. Top with a layer of the meat sauce. Continue alternating layers of rice and meat sauce, creating a striped effect. Garnish with sliced hard-boiled eggs and black olives.

   💡 プロのコツ: The key is to create distinct layers for the 'zebra stripe' appearance.