Que Rica Vida - Silpancho Cochabambino
Wikipedia - Silpancho is a popular Bolivian food from the city of Cochabamba. When prepared properly, this tends to be a large and fulfilling meal with a diversity of carbohydrates and fats. It consists of a base layer of rice, usually white, followed by a layer of boiled and sliced potatoes.
Dietary Restrictions: Contains Eggs, Meat, Gluten
Ingredients
1 large potato
1/2 cup of vegetable oil
2 cups of white rice, cooked
2 steaks, tender meat, no fat or nerves (thin cut)
Adobo seasoning with cumin
1/2 cup of shredded bread
1 cup diced tomatoes
1 white onion, medium, diced thin
1 tablespoon of chopped parsley
2 eggs
Cooking spray
Directions
1. Wash the potato well and remove the skin with a potato peeler. Place it in a pot with enough water and add a pinch of salt. Boil for 20 minutes until it's cooked, but firm. Place in the refrigerator to cool while you prepare the rest.
2. Cook the rice the way you would normally (pot or other method), what's important is to have two full cups once you've finished cooking the rice. If you like, you can have it ready the day before.
3. Season the steaks with the adobo. Pass the steaks through the crumbled bread and apply pressure to each side until completely covered evenly. Place 1/4 of the cup of oil into a medium pan over medium heat. When the oil is hot, cook for 1 1/2 minutes on each side or until the ends have browned. Be careful not to overcook the meat as the bread cooks quickly.
4. When they're ready, set them on paper towels to remove the excess oil. Keep warm.
5. To prepare the salsa, wash and dice the onions and tomatoes into small cubes and roughly chop parsley. Combine in a medium sized bowl and set aside.
6. Remove the potatoes from the refrigerator and chop into approximately 1/2 inch slices. Add the other 1/4 cup of oil to a non-stick pan and heat over medium-high. When the oil is hot, add the potatoes and fry for approximately 2 minutes on each side or until they've browned. Remove and set over paper towels to absorb the oil.
7. While the potatoes fry, sprinkle cooking spray in a small pan and fry the eggs to your preference. Season with salt and pepper.
8. Once the potatoes, rice, steaks, and eggs are ready you can begin to put together the silpancho.
9. On a plate, place one cup of rice and arrange the potatoes off to the side. Then, atop of the rice, cover with the steak and egg. Place a healthy serving of salsa overtop the steak and egg, and enjoy!
Sample Images
Recipe Websites
Budget Bytes - I like this recipe website because everything is laid out very cleanly and it's immediately clear what the purpose of the website is. I think the tight margins also give your eye a clear path to navigate from.
New York Times Cooking - I chose this website because the design is very minimalistic while still being engaging. I also love the images they use for their recipe's and how they do most of the design work on the page, as every other element takes a back seat to the photos.
Creme - I like this website becausee it feels very sleek while also being more playful than most recipe websites. It's also able to lay out a lot of content without being overwhelming which I really appreciate.
Non-Recipe Websites
ventriloc - I chose this website because I reallyy enjoyed the monochrome color palette it employs. I also think the simplicity of the landing page is helpful for navigation, while the small animated details give visual interest.
Depo Studios - I love the modular grid layout of this design and how it feels soft while still being sleek. I think it really aids the integration of both pictures and videos in a really artful way and could easiiy translate to a recipe website.
TinyWins - I really enjoyed the scale of the elements on the landing page. It draws your attention first to the brand and then to the website's navigation which I think is very smart. I also like the design touch of the circular mouse.