from venezuela to your own kitchen: a delicious, traditional yoyo - make restaurant dishes at home

Chef/owner of Avila arepa, White Avenue, Edmonton lorandor sandreia has always considered dining as a mandatory family time, the best way to do it.
When he grew up in Venezuela, his parents refused to start dinner before the whole family was present, which is exactly what everyone likes.
Each family member has a role to play, from a simple table to the actual cooking process.
"My mom will be the one who plans to eat every day, so she will go to our garden to buy fresh fruits and vegetables," Sandrea said . ".
"Her meal was not complicated by my dad, but everything was made from scratch.
"On special occasions my dad would take the lead in making more complex dishes.
Although he is a doctor, the kitchen has always been his hobby, especially baking and cooking.
He is a fan of French cuisine, so his food is always European.
Sandrea said that for some time, when his father and his patients finished their work in the clinic, he volunteered to learn these skills in the kitchen of a French restaurant.
With this example, it is no wonder that the chef is passionate about the food he makes. Are you still hungry?
Take a look at all the fast food features here!
After accepting job cuts from the chemical engineer profession, sandreia decided to pursue the dream of sharing a passion for traditional Venezuelan street food in its own restaurant.
Whether at home or in a restaurant, Sandrea focuses on simple and quality ingredients, while he is also keen to combine tradition with new technologies and ingredients.
For him, there is really no big difference between cooking in a restaurant and cooking for his family at home.
"Both at home and at restaurants, I have invested a lot of care and enthusiasm in the production of food," he said . ".
"I love every step of the way, so whether I cook for my kids at home or at a restaurant for our customers, I always look for their satisfaction and happiness.
"One of his favorite dishes is yoyo, a small sandwich made of mature plantain, usually stuffed with ham and cheese and fried.
Decided to change ham to bacon.
"Who doesn't like bacon?
He asked.
The trick to perfect yoyo is to choose the right front grass.
"The darker the softer the better," Sandrea said . ".
"Don't be afraid to get a lot of the darkest front grass.
The ripe plantain is naturally sweeter, so it tastes in contrast to the salty taste of bacon and cheese.
"Yoyoyois is a traditional simple dish that is very close to my heart because of my abuelita [grandma]
I used to treat them as a snack for breakfast or afternoon.
This is a traditional Venezuelan finger food that combines some simple high-quality ingredients made with love.
The food at home should be like this.
"In my food, I saw from my dad the willingness to try new technologies and ingredients, and from my mom the simplicity and freshness.
For me, cooking for people represents good times, good memories, laughter and happiness.
Yoyo recipeing reingredients: yoyos2ripe plantains400 gramsAkawi orhalloumi cheese400 gramstick-
Cut wine 1 egg cup-
Purpose: a glass of water and a cup of tea oil, enough for a French toothpick to hold a cup of grated feta cheese (topping)
For gramyrup50 g cane sugar 100 ml water preparation: peel the ripe banana into strips, about 0.
5 cm thick, 8 cm long.
Fry the plantain with enough oil until it becomes light brown ,(
About 400 degrees Fahrenheit).
Cut the Akawi cheese into the same size as the plantain. Reserve.
In addition, fry the bacon to crisp. Reserve.
Mix eggs, flour and salt to make the batter thicker.
Assemble yoyos as follows: dip yoyos with toothpick to put the fried plantain in the batter until they are completely covered by the mixture and then fry until golden brown.
Remember to remove the toothpick before serving.
For syrup in small pots, place the ground sugar cane and water at high temperatures until the syrup consistency (
F ).
Cut each yoyo in half and add syrup and Feida cheese. Serve warm.