tag:blogger.com,1999:blog-40189576929701927132024-03-18T22:04:49.148-07:00Peruvian Cuisine - Recipes, Ingredients and Traditions of Peruvian gastronomy for the worldThe largest resource of Peruvian dishes, recipes ande restaurant guide. Try new flavors from the most diverse cuisine in the world!Julio W.http://www.blogger.com/profile/01419873240435619538noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-4018957692970192713.post-771680538757910832021-04-21T22:35:00.003-07:002021-04-22T11:25:29.747-07:00Street food Recipe: Peruvian Stuffed Potatoes<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBbI5FKCKqlq2EQMIwNhniR3yJ3C7ecSal6p1jT66XgGD_YtPO6DfXYOxfvHhT9_Dx_n2GQiwRGSx-dbH5nZHPRA6bsUYS07RiuXN5w6KxxPhSZ9434vc8R6LhzbB2D6MC6nb5WikrXKw/s1673/peruvian-stuffed-potato.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1673" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBbI5FKCKqlq2EQMIwNhniR3yJ3C7ecSal6p1jT66XgGD_YtPO6DfXYOxfvHhT9_Dx_n2GQiwRGSx-dbH5nZHPRA6bsUYS07RiuXN5w6KxxPhSZ9434vc8R6LhzbB2D6MC6nb5WikrXKw/w640-h408/peruvian-stuffed-potato.png" width="640" /></a></div></div><div><br /></div>This fried starter is quite popular in many South American countries, with slight variations per city. Some peruvians say it was first prepared by soldiers who fought in the Pacific War. While walking long distances for several days, these soldiers would have to carry food with no bags, nor how to refrigerate it. Such a problem made them come up with a smart idea. They would cook and season the meat, and mix it with boiled potatoes until it would became a sort of dough. They would placed the meat inside and then fried it to make it consistent.
True or not, that recipe is now wide spread in Peruvian culture, as part of street food tradition in many cities around the country. Try it yourself:<div><h3><b>Ingredients</b></h3></div><div><div><ul style="text-align: left;"><li>3 large potatoes (if you have access to peruvian varieties such as white and yellow potatoes, it would be perfect)</li><li>1 peace cassava</li><li>300 grams of ground beef</li><li>1 yellow pepper</li><li>1 onion</li><li>2 teaspoon minced garlic</li><li>1 teaspoon of peruvian ají panca</li><li>1 tablespoon tomato sauce</li><li>Parsley</li><li>2 eggs</li><li>Flour</li><li>Salt</li><li>Olives and raisins</li><li>Pepper</li></ul></div></div><div><h3><b>Preparation</b></h3></div><div>In order to achieve a tasty stuffing, use a frying pan to heat up oil and add yellow pepper in tiny pieces. After one or two minutes, add the ground beef into that pan only and fry the mix but avoid overcooking it, so it would keep its moisture. In that same pan, add the garlic and the diced onion.</div><div><br /></div><div><div>When the onion is cooked, add the yellow pepper, the aji panca, the tomato paste and - on top of it - the cooked meat. Mix in some salt and a little pepper. You can add raisins and / or olives if you want; and finally parsley. Mix it up until you get a uniform stuffing.</div></div><div><br /></div><div>As for the external part, put the three potatoes and a piece of cassava to boil in a pot with salt and water; and in another pot, boil the eggs. Once the potatoes are ready, let them cool off and smash them in a glass bowl, adding a little salt and pepper.</div><div><br /></div><div><div>To prepare each portion ready to fry, squish a little of the mashed potatoes and make room to add the stuffing along with a piece of boiled egg. Shape it, spread some flour on it and you can now fry.</div></div><div><br /></div><div><br /></div><br />Julio W.http://www.blogger.com/profile/01419873240435619538noreply@blogger.com0tag:blogger.com,1999:blog-4018957692970192713.post-81917337320825805262021-03-31T02:00:00.003-07:002021-04-22T07:20:02.743-07:00Recipe: Cau Cau<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBIwyimYASiZg932YT-kVqPHsjRYqwU1NhJErw1TEO9TyawwKLWybb6kYbxChQIJAg9WoqPdofUej4lhccgiNfM0fgcauiMLeGhOvzZli0UzzSrUAdj87-SXaCebs_drsoDrEBhBpK81D/s1312/peruvian-cau-cau.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="672" data-original-width="1312" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBIwyimYASiZg932YT-kVqPHsjRYqwU1NhJErw1TEO9TyawwKLWybb6kYbxChQIJAg9WoqPdofUej4lhccgiNfM0fgcauiMLeGhOvzZli0UzzSrUAdj87-SXaCebs_drsoDrEBhBpK81D/w640-h328/peruvian-cau-cau.png" width="640" /></a></div><br />There's one very particular dish in Peruvian cuisine that stands out for it's ingredientes and cooking process, and that is <b>Cau Cau</b>. It is a stew commonly prepared with chopped potatoes, yellow pepper and chicken or tripe (cow stomach). The origin of this dish, as well as that of its name, has several theories and not everyone agrees. In the first place, the creation of the cau cau is associated with the time of the Spanish colony, where Indian slaves and non-white people had limited access to ingredients and only had the frequently discarded parts. Hence the use of liver, intestines and stomach of the cow.
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<br />Is it a coincidence that the pronunciation of the name Cau Cau sounds very similar to "Cow Cow"? Perhaps, but it also leads to amusing speculation about the origin of the recipe.
<br /><br /><div><h2><b>Cau Cau Ingredients:</b></h2><br /><ul style="text-align: left;"><li>1.6 pounds tripe (mondongo)</li><li>2 tablespoons butter</li><li>2 sprigs spearmint</li><li>Oil1 chopped onion</li><li>1 teaspoon garlic</li><li>1 cup diced carrots and peas</li><li>3 tablespoons yellow pepper</li><li>¼ tsp. cumin</li><li>2 pounds white potato cooked in squares</li><li>Salt and pepper</li><li>Juice of 1 lemon</li></ul></div><div>
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Preparation:</b></h2></div><div><br /></div>Fry a base dressing with oil, onion, garlic and yellow pepper in a big pot. Pour the tripe broth, and when it boils, add the tripe, the mint branch, the carrot and the peas.<div><br /></div><div>Cook over medium heat for approximately 10 minutes and add the white potatoes. Let cook over medium heat for approximately 15 minutes. Serve with rice.</div>Julio W.http://www.blogger.com/profile/01419873240435619538noreply@blogger.com0tag:blogger.com,1999:blog-4018957692970192713.post-64784625297775366332021-03-25T17:54:00.002-07:002021-04-22T07:20:22.750-07:00Peruvian Ingredients: Kiwicha<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-ouNDI2ze1g9gaYx4NoksjhqyY0pVHSd3YnZHICAndvdpisJL6U7EXKCcrvn3MhCQvsZWKQuLk1fkKr1vMR-aAoBYXAh_pEmbFsWsKnlJgcRy_ksuSmz69NnPkg07s64mcj6A8A2FbEY/s1312/peruvian-kiwicha.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="672" data-original-width="1312" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-ouNDI2ze1g9gaYx4NoksjhqyY0pVHSd3YnZHICAndvdpisJL6U7EXKCcrvn3MhCQvsZWKQuLk1fkKr1vMR-aAoBYXAh_pEmbFsWsKnlJgcRy_ksuSmz69NnPkg07s64mcj6A8A2FbEY/w640-h328/peruvian-kiwicha.png" width="640" /></a></div><br />Known as one of the main seeds in Peruvian agriculture landscape, Kiwicha has been a popular ingredient for decades. The scientific name - Amaranthus caudatus Linnaeus - shows that its part of a large family of short-lived plants with dense flowers, and are cultivated in many parts of South America. The plant is also knows as "Amaranth" or "Love-lies-bleeding" and actually has a long history in the continent. There's clear evidence that it has been planted and manipulated 4 thousand years ago by the the Inca population.<div><br /></div><div>Kiwicha has an outstanding nutritional value and was considered by the Incas as a super food, even though they never used that term of course. A serving of pure grain has 15 to 18% protein (which helps build bones and muscles). To this is added a high percentage of calcium, iron, phosphorus and zinc. It's also rich in vitamin A - which has antioxidant properties and preserves the health and proper functioning of specific tissues, such as the retina.</div><div><br /></div><div>It does have a particular flavour that mixes very well in many dishes and desserts. People in Peru usually toast the grains so it gets a crunchy texture and a brownhis or white colour. All in all, the popular traditions have evolve to adapt Kiwicha in many recipes, such as:</div><div><ul style="text-align: left;"><li>Picante of fish and Kiwicha</li><li>Sweet cookies</li><li>Kiwicha creme caramel</li><li>Kiwicha bars and candy balls</li><li>Cereal mix bars</li><li>Kiwicha Ocopa</li><li>Kiwicha Chicha (drink)</li></ul></div><div>There's an increasing consumption of this grain in the United States as well, and it's considered a functional food. It can be found in most supermarkets and Andean ingredientes providers. </div>Julio W.http://www.blogger.com/profile/01419873240435619538noreply@blogger.com0tag:blogger.com,1999:blog-4018957692970192713.post-52159419922728024692021-03-19T20:47:00.003-07:002021-03-19T20:50:54.298-07:00Recipe: Peruvian Ocopa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjpuWceeAU_7NjWUxvLRE55RjmHYnPum9jW8mJBQaOGB5x9v7eZkTDrA-BX9G8pUSYc6R0YHDm2t96ZsdVihhXFXXeZ6vxo8uvK7K4jJ8FAQlCmuHyu6UtGHZ6Gy2zs2ZuvN1lsT6l2A1i/s973/ocopa.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="571" data-original-width="973" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjpuWceeAU_7NjWUxvLRE55RjmHYnPum9jW8mJBQaOGB5x9v7eZkTDrA-BX9G8pUSYc6R0YHDm2t96ZsdVihhXFXXeZ6vxo8uvK7K4jJ8FAQlCmuHyu6UtGHZ6Gy2zs2ZuvN1lsT6l2A1i/w640-h376/ocopa.png" width="640" /></a></div><br /><div><br /></div>This traditional dish originated in the andean city of Arequipa, but is now popular all over the country. Some say it's been prepared since the age of the Inca's empire. Messengers back then use to travel by running from city to city, carrying around a bag called "<b>Ocopa</b>", with chili, pleanuts and herbs.<div><br /></div><div>The star ingredient is the Peruvian Black Mint herb, known as "Huacatay" in the Andean country. The presentation resembles the also famous Huancaína Potatoes, but with a lot of green color in it.<div><br /></div><div><b>Ingredients</b></div>
<div><ul style="text-align: left;"><li>
2 pounds white potato</li><li>1 pound onion</li><li>1 pound white cheese (peruvian Queso Fresco)</li><li>7 ounces roasted peanut</li><li>6 green peppers (seeds or veins removed)</li><li>1 cup evaporated milk</li><li>4 mirasol peppers (seeds or veins removed)</li><li>1 cup black mint (peruvian huacatay)</li><li>Olives (to decorate)</li><li>4 boiled eggs</li><li>Lettuce leaves</li><li>Oil and salt</li></ul></div>
<div><br /></div><div><b>Preparation
</b></div><div><br /></div>First boil, peel and cut potatoes into slices. In a frying pan, fry the green peppers, mirasol and the chopped onion. Put the fried ingredients into the blender and add the peanuts, milk and cheese. Blend the mix adding black ming (huacatay) and salt. Make sure the ocopa cream gets and even texture with no big particles, and with the exact ammount of salt.</div><div><br /></div><div>Serve on individual plates, placing the lettuce on the base, then the potato slices and top with the ocopa cream, eggs and olives.</div>Julio W.http://www.blogger.com/profile/01419873240435619538noreply@blogger.com0tag:blogger.com,1999:blog-4018957692970192713.post-531193704352797192015-06-10T23:15:00.001-07:002021-03-22T17:54:50.219-07:00Peruvian Ingredients: Purple Corn<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYzeVLkkkEyE98-pRyBtDZpDqf9V6RYFehL4VC3gk8qxBHNz2VVkpraA9K79WxAzzXvOtO9V_HyT-PhCLy6Xve1cIXMk-ERWDro42I1gQRQTLNdFHOTfnSr6S9lLXsiaVs_ZXn1eHJVFyj/s1600/peruvian-purple-corn.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYzeVLkkkEyE98-pRyBtDZpDqf9V6RYFehL4VC3gk8qxBHNz2VVkpraA9K79WxAzzXvOtO9V_HyT-PhCLy6Xve1cIXMk-ERWDro42I1gQRQTLNdFHOTfnSr6S9lLXsiaVs_ZXn1eHJVFyj/s1600/peruvian-purple-corn.png" /></a></div>
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Unique taste and a intense dark purple tone. This variety of corn grows in the Andean region of South America, and it's been used in Peruvian cuisine for more than two thousand years. In fact, it was called "moro sara" in the Inca Empire. Today is still one of the most iconic ingredients in Perú. <b>Purple corn</b> is the main ingredient of the refreshing "Chicha Morada" and the traditional "Mazamorra".<br />
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Purple corn (Zea Mays) is rich in anthocyanins and therefore has some nutritional benefits that are worth mentioning. It' has antioxidant and anti inflammatory properties, and it also helps controlling hypertension.<br />
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<h3>
<b>7 Facts About Purple Corn:</b></h3>
1. "Chicha Morada" is the most traditional drink in the country, and it's made with Purple Corn, sugar, water, pineapple and cinnamon.<br />
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2. Some ancient cultures in South America - before the Incas - were already preparing drinks with Purple Corn.<br />
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3. It's also used as colorant by many industries.<br />
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4. It inspired the creation of <a href="http://peruvian-cuisine.blogspot.com/2015/05/recipe-chicha-sour.html">Chicha Sour</a>, a sweet twist of Pisco Sour.<br />
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5. The are more than six variants in Peru.<br />
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6. Some researches suggest it could help treat colon cancer.<br />
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7. Coca Cola Company attempted to create a chica flavored soda in Peru, with negative results.<br />
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<br />Julio W.http://www.blogger.com/profile/01419873240435619538noreply@blogger.com0tag:blogger.com,1999:blog-4018957692970192713.post-40141299787659990832015-06-03T10:30:00.001-07:002021-03-22T17:55:10.240-07:00Recipe: "Arroz Con Pollo" (Green Rice With Chicken)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVW0HrA2Z_c5N6XFzEVnkO73jo6KP42q_8Cq3x5KAlEg2pEgatZtzd0Rr4Vr1pre0auhd9lvwiEpBGIDgRnXJerMFniJfyF42dae5Hmo4DtV4OSfyBzeE6Frf_SaBoqCyP2MVkRCCrg8S/s1600/green-rice-chicken-peruvian.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVW0HrA2Z_c5N6XFzEVnkO73jo6KP42q_8Cq3x5KAlEg2pEgatZtzd0Rr4Vr1pre0auhd9lvwiEpBGIDgRnXJerMFniJfyF42dae5Hmo4DtV4OSfyBzeE6Frf_SaBoqCyP2MVkRCCrg8S/s1600/green-rice-chicken-peruvian.png" /></a></div>
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Green and unique. Everybody loves "<b>Arroz con Pollo</b>" in Peru. Sure, the obvious combination of chicken and rice is not tied exclusively to this country. Actually it has mediterranean roots. But this version is quite different and certainly delicious.<br />
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People in Lima prepare this dish really often every week, because it's simple, tastes really good and the ingredients are easy to get anywhere in the country. Adding corn or even dress the rice with the popular "huancaina" sauce are even greater variations.<br />
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<b>Ingredients:</b><br />
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<ul>
<li>1 chicken in pieces</li>
<li>1 onion diced in really small parts</li>
<li>1 smashed garlic</li>
<li>1 spoon of aji amarillo</li>
<li>1 diced carrot</li>
<li>1 cup of coriander</li>
<li>3 cups of rice</li>
<li>1 portion of beans</li>
<li>1 sliced pepper</li>
</ul>
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<b>Preparation:</b><br />
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Remove the skin and marinate the chicken with salt, garlic and aji amarillo for 50 minutes. Brown the chicken with oil for three minutes, using a pot. Put the chicken aside for a while, and use the same pot to cook the onion, carrot, aji amarillo and coriander. Cook the mix for ten minutes under moderate heat, and then add pepper and beans and the chicken again, for 25 minutes.<br />
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Finally, add the rice to the pot and cook it all for 15 more minutes. Add some water if necessary. You can serve with onion and tomato salad.<br />
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Julio W.http://www.blogger.com/profile/01419873240435619538noreply@blogger.com1tag:blogger.com,1999:blog-4018957692970192713.post-72041908422444609622015-05-27T08:30:00.005-07:002021-04-22T11:20:11.690-07:0014 Ways To Cook Chicken In Peru<p>Ah, chicken. It actually is the number 1 consumed protein in many countries around the world. Peruvian culinary traditions have found many ways to cook it, so we have created a ranking for you to inspire:</p><br />
<h3>
14. Coca-Cola Chicken</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhVM_kZLQnRitTLwgVkQM1TOO-6ynQ4rYwFVXPTNycCVGwFZg5WSdGpTkc1PKdzXn0Pq6nVU7ZB4gw9IiEe-c7YNYJZ424qT29Z52K_zvstGagICrtfVSyb4S-9G6pbL_PxrLnNsP-2ZL/s1600/Peru-Coca-Cola-Chicken.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhVM_kZLQnRitTLwgVkQM1TOO-6ynQ4rYwFVXPTNycCVGwFZg5WSdGpTkc1PKdzXn0Pq6nVU7ZB4gw9IiEe-c7YNYJZ424qT29Z52K_zvstGagICrtfVSyb4S-9G6pbL_PxrLnNsP-2ZL/s1600/Peru-Coca-Cola-Chicken.png" /></a></div>
Creative meal with a super-secret ingredient that contributes a sweet flavor (we're talking about Coke). Easy to cook and always served with white rice.<br />
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<h3>
<b>13. Salpicón</b></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqIfKMJROl_0O_6GBVV9wlSc-CeVDIzpReM5-hB8cTeWxC7VRtPF3dOXm9J0MGUsWXBItWeQwoOCmsiYV3VdXxGA1NUdcnrB6nGvWUOO28aQcdCEc4Tvw8VxLDnIsTBuWK5-EKn5ElSOV/s1600/chicken-salpicon.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqIfKMJROl_0O_6GBVV9wlSc-CeVDIzpReM5-hB8cTeWxC7VRtPF3dOXm9J0MGUsWXBItWeQwoOCmsiYV3VdXxGA1NUdcnrB6nGvWUOO28aQcdCEc4Tvw8VxLDnIsTBuWK5-EKn5ElSOV/s1600/chicken-salpicon.png" /></a></div>
Peruvian Salpicon is inspired in the European dish but with a local twist. Uses a lot of vegetables and shredded chicken. Makes a great entry for lunch time.<br />
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<h3>
<b>12. Peanut Sauce Chicken</b></h3>
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This dish has a tasteful mixture of spicy and sweet flavors. Peanut and other ingredients are easy to find at any supermarket around the world. Goes great with yellow potatoes and rice.<br />
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<h3>
<b>11. Chicken Diet</b></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTpurS8UkQGETpYUCckp2B6hJ2zzcX7Df0sOtOJCJDJgPQfgWp7ftS8RzulsE9cUtnfttmQ6hUCJ4wHiFulqdTNGeXPOgVPhUp_OdaWTNuTRQbIEaP9gKH0F60qfGp2JYdDnKMpLPcH_n/s1600/chicken-diet.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTpurS8UkQGETpYUCckp2B6hJ2zzcX7Df0sOtOJCJDJgPQfgWp7ftS8RzulsE9cUtnfttmQ6hUCJ4wHiFulqdTNGeXPOgVPhUp_OdaWTNuTRQbIEaP9gKH0F60qfGp2JYdDnKMpLPcH_n/s1600/chicken-diet.png" /></a></div>
A popular soup in Peru, this light meal has no spicy condiments. It contains mostly noodles, chicken and vegetables.<br />
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<h3>
<b>10. Aguadito</b></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYPnB2WOe8bRXDeKIsrpKNg97OUE30LAHMLPvrSTfmNYVuGbS1RLNoTdgtbcgzAcvI6Rx-9MvBu0w1fVToTR3s1roaE2TUJSAu8qMM6NdoRGdg4chtW7qKsGkScX5UmktXd_86QVRHuuQ/s1600/peruvian-aguadito.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYPnB2WOe8bRXDeKIsrpKNg97OUE30LAHMLPvrSTfmNYVuGbS1RLNoTdgtbcgzAcvI6Rx-9MvBu0w1fVToTR3s1roaE2TUJSAu8qMM6NdoRGdg4chtW7qKsGkScX5UmktXd_86QVRHuuQ/s1600/peruvian-aguadito.png" /></a></div>
with a slightly thick consistency, Aguadito is maybe the most traditional soup in Peru. Basic ingredients are chicken, rice (yes, rice in a soup) and coriander.<br />
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<h3>
<b>9. Peruvian Escabeche</b></h3>
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Another dish with european heritage, peruvian escabeche contains chicken - or sometimes fish - lots of onion, tomatoes, eggs and the key peruvian ingredient: "aji amarillo".<br />
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<b>8. Chicken Ceviche</b></h3>
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Yes, it's called "ceviche" but it has nothing to do with fish or any sea product. This is a hot dish made with onions, chicken and "aji amarillo". Delicious and under appreciated, this ceviche is worth a bite.<br />
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<b>7. Peruvian Chicken Sandwich</b></h3>
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Mix celery, shredded chicken, creamy cheese and mayonnaise, add some potato sticks. You'll get one of the most popular sandwiches in the country. Warning: extremely addictive.<br />
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<b>6. Chicken Brochette</b></h3>
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Simple appetizer made with chicken, pepper and onion on the grill. You can find them at the finest restaurants and people make them at home too.<br />
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<b>5. Oven-Roasted Chicken</b></h3>
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It's name sounds indeed really common and simple. So, what's special about this dish? Garlic, lemon and butter. You'd be surprised.<br />
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<b>4. Estofado</b></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbA_ioz7G24lf2BK9nQUYLWrojtLKJRuYrUPQs_xHKJ1Y3fnLSZ-wS3F7jRXe-sDsamxjnf8qKqPlJxN4eAuM7LWIyDmIttDQZWynXb-HHejNHTR0en17rG52Vk4u0Vea_F9TTIXvQQ0l/s1600/peruvian-estofado.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbA_ioz7G24lf2BK9nQUYLWrojtLKJRuYrUPQs_xHKJ1Y3fnLSZ-wS3F7jRXe-sDsamxjnf8qKqPlJxN4eAuM7LWIyDmIttDQZWynXb-HHejNHTR0en17rG52Vk4u0Vea_F9TTIXvQQ0l/s1600/peruvian-estofado.png" /></a></div>
Another meal for everyday lunch. Potatoes, peas and carrots are important ingredients but the real secrets is the bay laurel leaves.<br />
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<h3>
<b>3. Aji De Gallina</b></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWpJbEQl2m32RRWots6MNg97ZLmXVhl6fYR5eBLjfYzzS-G8BN9EuCjj8ujcMTkfdC89Ikt_ZCzeMfZRHX8ixgbWWmS5bHXZHuQAhakXJ20CVFsLutolq_2vjX8CyevvUDeEMfBn9CTNG/s1600/peruvian-aji-de-gallina.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWpJbEQl2m32RRWots6MNg97ZLmXVhl6fYR5eBLjfYzzS-G8BN9EuCjj8ujcMTkfdC89Ikt_ZCzeMfZRHX8ixgbWWmS5bHXZHuQAhakXJ20CVFsLutolq_2vjX8CyevvUDeEMfBn9CTNG/s1600/peruvian-aji-de-gallina.png" /></a></div>
Classic and iconic dish. The proper translation would be something like "spicy cream of hen". But reality is, peruvians use chicken to prepare it and it's delicious. Once again, the "aji amarillo" is the star of the cooking.<br />
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<h3>
<b>2. Green Rice With Chicken</b></h3>
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The most popular dish among house moms. It's common in many parts of Latin America, but this peruvian version is quite special. Virtually every person in Peru has "Arroz con Pollo" for lunch at least once a week. That's a lot, considering the diversity of their cuisine. The <a href="https://peruvian-cuisine.blogspot.com/2015/06/recipe-arroz-con-pollo-green-rice-with.html">chicken is served with green rice</a>, spiced up with culantro and many other vegetables.<br />
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<b>1. "Pollo a la Brasa" (Peruvian Blackened Chicken)</b></h3>
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This is without a doubt the most popular chicken dish in Peru. You can have in virtually every city across the country and in thousands of peruvian restaurants around the world. The rotisserie preparation is done in special ovens called "rotombos". Usually served with french fries and salad, it's simplicity and yet memorable taste makes it one of the most valuable creations of peruvian cuisine.<br />
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Julio W.http://www.blogger.com/profile/01419873240435619538noreply@blogger.com0tag:blogger.com,1999:blog-4018957692970192713.post-7227468916368601582015-05-23T13:50:00.004-07:002021-04-22T10:58:10.972-07:00Recipe: Chicha Sour<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXQNJBsif1axaNCfpCyDRAh_LCeaMxX8398PhxT8b8TkvZC5cqLI4ekhH8WH5T31t72jUx3kGnBZKr-zvk2XUGVdMmsbvYCTTanfLDxaZnzs5fpV3tHw06W_Z8xDnbsG9srXPGOx85ynA/s1600/chicha-sour-peruvian.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXQNJBsif1axaNCfpCyDRAh_LCeaMxX8398PhxT8b8TkvZC5cqLI4ekhH8WH5T31t72jUx3kGnBZKr-zvk2XUGVdMmsbvYCTTanfLDxaZnzs5fpV3tHw06W_Z8xDnbsG9srXPGOx85ynA/s1600/chicha-sour-peruvian.png" /></a></div>
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Peruvian dishes and drinks are mostly result of unlikely fusions that turned out to be delicious. Chicha Sour is an uncanny drink that combines two of the most iconic products in Peru: <a href="https://peruvian-cuisine.blogspot.com/2015/06/peruvian-ingredients-purple-corn.html">purple corn</a> and pisco. This is the sweet sister of the widely known "Pisco Sour" and a must in fancy bars of every city in the peruvian coast. The unique taste of this Pisco Sour Chicha and it's cold preparation - which includes ice and lemon - makes it the perfect cocktail for the summer.<br />
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<b>Ingredients for an amazing Chicha Sour:</b></h3></div>
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<div><ul style="text-align: left;"><li>
6 ounces Pisco</li><li>
2 ounces chicha syrup</li><li>
1 ounce lemon juice</li><li>
7 ice cubes</li><li>
4 drops Angostura bitters</li><li>
3 spoons egg white</li></ul></div>
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<div><h3>
<b>Chicha Sour Preparation:</b></h3></div>
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To prepare chicha syrup, boil chicha morada and add sugar until it gets syrup texture. When its ready and cold, put the syrup in a cocktail shaker, alongside the ice, pisco, lemon and egg white. Shake it for 30 seconds and serve. Add two drops of Angostura bitters on each cup. And enjoy!</div>
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Julio W.http://www.blogger.com/profile/01419873240435619538noreply@blogger.com1tag:blogger.com,1999:blog-4018957692970192713.post-54556680737218324872014-10-10T20:49:00.001-07:002021-03-22T17:55:39.352-07:00Recipe: Anticuchos (Peruvian Grilled Beef Heart)<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGlsVZ9-AwJWUVo1OPBIyY-ypgKpujxmEhWGYremIL5L50g58HlCkYV6US4O70Os1N0uqiK7xdYEpufxH8tEhOcvTecoY0CnGjx4aLCuU40zKvK_Y8bGRvKTafxQXBVtK1TIQMx5ciL1I/s1600-h/anticuchos-peruvian-01.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5265668376377913762" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGlsVZ9-AwJWUVo1OPBIyY-ypgKpujxmEhWGYremIL5L50g58HlCkYV6US4O70Os1N0uqiK7xdYEpufxH8tEhOcvTecoY0CnGjx4aLCuU40zKvK_Y8bGRvKTafxQXBVtK1TIQMx5ciL1I/s400/anticuchos-peruvian-01.jpg" style="cursor: pointer; display: block; height: 292px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Some traditional dishes in Peru have a strong influence from African immigrants that arrived in the XVIII century. One of those are the anticuchos, which are small pieces of grilled skewered meat, usually beef heart. The meat acquires a strong taste when marinated in vinegar and spices (such as cumin, aji pepper and garlic) and often come with a boiled potato, salad and corn.<br />
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<span style="font-weight: bold;">Ingredients:</span><br />
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• 1 Beef heart or 500 grams / 2 lb of beef rump steak<br />
• Salt<br />
• 3 to 4 cloves of smashed garlic<br />
• ½ cup of red wine vinegar<br />
• 2 tablespoons of olive oil<br />
• 1 tablespoon of ground cumin<br />
• 1 large chili peppers, finely chopped without seeds<br />
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<span style="font-weight: bold;">Preparation:</span><br />
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Work on the beef heart in order to get rid of veins and fat. Cut the heart or rump steak in small 3 to 4cm (1 to 1½ in) cubes. In a large bowl mix the vinegar, oil, salt, pepper, crushed garlic, chili pepper and ground cumin. Add the heart cubes and let the heart marinate for several hours or overnight. If you are using rump steak you do not need to marinate the meat for as long. Remove the meat cubes, lightly salt them and put 3 pieces onto each metal skewer. Cook over a hot grill for approximately 3 minutes per side, brushing them with the vinegar mix. When ready, they should go along with steamed corn and boiled potatoes. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0PJTwF9sM2Et1wBfo5vrJsW0TK5_G0Gel0DBBHS_svU9yDPUseMf-o-4jDhdQ-EZDs2HEgQ9VgGsrIJ59nKbQ1WjL4M2SAtF4-4Bj-4kG-sgBKQ8b0AJrrgZnI3ZAvmpZplTun4EXFd7/s1600-h/anticuchos-peruvian-02.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5265668429891273330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0PJTwF9sM2Et1wBfo5vrJsW0TK5_G0Gel0DBBHS_svU9yDPUseMf-o-4jDhdQ-EZDs2HEgQ9VgGsrIJ59nKbQ1WjL4M2SAtF4-4Bj-4kG-sgBKQ8b0AJrrgZnI3ZAvmpZplTun4EXFd7/s400/anticuchos-peruvian-02.jpg" style="cursor: pointer; display: block; height: 292px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4018957692970192713.post-49654245904745942322009-03-12T01:47:00.003-07:002021-04-22T07:30:31.886-07:00Recipe: Rocoto Relleno (Stuffed Hot Peppers)<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSd9KJpkNRp7ReMwg261eS4_EaY9tB8iaRpZhqKWYB2yUq6Mh0RRhPCH5yoJUJESEdwZ9qOlsQ7k2F-2S0G95-vt68qdrVpvJJZprML7yPhyphenhyphenR7csAzF5c0EngB7Zd20WN2I1b6Tk6DrOG/s1600-h/peruvianrocoto1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5312220371709928306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSd9KJpkNRp7ReMwg261eS4_EaY9tB8iaRpZhqKWYB2yUq6Mh0RRhPCH5yoJUJESEdwZ9qOlsQ7k2F-2S0G95-vt68qdrVpvJJZprML7yPhyphenhyphenR7csAzF5c0EngB7Zd20WN2I1b6Tk6DrOG/s400/peruvianrocoto1.jpg" style="cursor: pointer; display: block; height: 207px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Hot, delicious and unique. One of the most well known rocoto dishes in Peru is the <b>rocoto relleno</b>. This is a traditional entree from the Andean city of <a href="https://peruvian-cuisine.blogspot.com/search/label/arequipa">Arequipa</a>, made with rocoto (chili pepper). Besides the meat, it can be stuffed with many another ingredients. As for the ideal stuffing, this beef mix contains beef, pork, onion, garlics, margarine (or butter), cream, peacans and it will be a heaven meal.<br />
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<span style="font-weight: bold;">Ingredients:</span></h3><br />
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• 7 rocotos with a wide base<br />
• 3/4 cup of red vinegar<br />
• 200 g (1/2 lb) of ground beef<br />
• 100 g (1/4 lb) of ground pork<br />
• 3 tablespoons of olive oil<br />
• 3 tablespoons of tomato sauce<br />
• 1/2 glass of dry white wine<br />
• 2 tablespoons of cream<br />
• 1/4 cup of ground peacans<br />
• 1/2 cup of beef stock<br />
• 1 tablespoon of aji panca paste<br />
• 6 small potatoes, cooked and peeled<br />
• 1 red onion, chopped<br />
• 2 cloves of garlic, ground<br />
• 1/4 cup or margarine or butter<br />
• 1/2 tablespoon of flour<br />
• 3/4 cup of mozzarella cheese<br />
• 1/2 cup of grated parmesan cheese<br />
• 2 tablespoons of chopped garlic<br />
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<span style="font-weight: bold;">Preparation:</span></h3><br />
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The Rocotos (Chili Pepper): In the first place, cut the upper part of 7 rocotos as a lid. It's extremely important to take out all the seeds and to clean it. Cook in water with salt and vinegar. Repeat this process four times.<br />
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Prepare the stuffing: Make a seasoning in a frying pan with the margarine, the ground garlics and onion. Once you do this, add the aji panca paste.<br />
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Then, you must season the meats with salt and pepper and add them to the seasoning. Mix good. Chop the remaining rocoto (in very small pieces) and add it with the peacans and the flour. Mix again. Wait for a few seconds and add the stock and cream. Mix and take out from the flame. Using hot oil, fry the chopped garlic in olive oil, add the tomato sauce and the wine. Let it cook for 5 minutes.<br />
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Now, stuff the rocotos with the meat mix. It's mandatory to be gentle in order to keep the rocotos intact.<br />
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Spread tomato sauce on a tray and place the stuffed rocotos and the potatoes. Cover them with parmesan and mozzarella cheese.<br />
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You are almost done! Bake to 350º F (150º C) until the cheeses get melt. Serve immediately with white baked potatos and salad if you feel like.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2VEOTLOft1K4YNS6bwfl7pVavte4B80FaSRV5-5fGIgB64_tOGRP8aGvK5K9W9YGZ5ynlpZAEr7Tgqn3d9rIrmXVFqCylAmZxbDSCDbSqErxNv3MVNEq6MyMgGf6iHD1VBvlQyrKt5QF/s1600-h/peruvianrocoto2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5312220320199521890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2VEOTLOft1K4YNS6bwfl7pVavte4B80FaSRV5-5fGIgB64_tOGRP8aGvK5K9W9YGZ5ynlpZAEr7Tgqn3d9rIrmXVFqCylAmZxbDSCDbSqErxNv3MVNEq6MyMgGf6iHD1VBvlQyrKt5QF/s400/peruvianrocoto2.jpg" style="cursor: pointer; display: block; height: 207px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-4018957692970192713.post-87623981070146256912009-02-26T00:32:00.000-08:002021-03-22T17:55:59.105-07:00Recipe: Pisco Sour<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwjQ-TsqIi4ZgSaE72k5vrZI_RhVz9WUJtfKMbUsKtGtoskn_KGz8wEt0maiOiwLCAOYPATJKW6U9U2QG_WRSw-kFiovVJzfTAazAmhoapHl0ZAeZOvb-qpTvuTvjmG5kkMpeBfzn0SH9P/s1600-h/peruvian-piscosour1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 395px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwjQ-TsqIi4ZgSaE72k5vrZI_RhVz9WUJtfKMbUsKtGtoskn_KGz8wEt0maiOiwLCAOYPATJKW6U9U2QG_WRSw-kFiovVJzfTAazAmhoapHl0ZAeZOvb-qpTvuTvjmG5kkMpeBfzn0SH9P/s400/peruvian-piscosour1.jpg" alt="" id="BLOGGER_PHOTO_ID_5307023371622805842" border="0" /></a>
The famous Pisco sour, invented in Peru around 1900, is made with Pisco (a very classy grape brandy from the Andean country) and has a bit of bite of secret ingredients to create the balance in this creamy, frothy, limey drink.
<span style="font-weight: bold;">Ingredients:</span>
</div><ul style="text-align: justify;"><li>3 cups of pisco</li><li>1 ½ cup of sugar</li><li>2 cups of lemon juice</li><li>1 egg's white</li><li>Ice flakes</li><li>Add drops of Amargo Angostura</li></ul><div style="text-align: justify;">
<span style="font-weight: bold;">Preparation:</span>
First, prepare the PISCO SOUR only in a blender. Place the egg white and blend for a few seconds. Add the ice only until it reaches the middle of glass (this is the secret to get that the drink has a very heavy texture) move it and add all the ingredients but the Angostura. Mix it all.
It might be necessary to add some ice water and rectify the quality of a great PISCO SOUR. Enjoy.
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4su4FEei7TwvOii-LxyNenU_ETIl7KH5XHoTW7-uLTXQdn3ilcVDF2Gg_EUGxQoBMs-t7Fg1kHKopkmGQR5uVR8q-xEEVY7R7oN657tzFqgYsd1u1_w5vVMlkBlzBuxYdd6YQmoFFDLV/s1600-h/peruvian-piscosour2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 395px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4su4FEei7TwvOii-LxyNenU_ETIl7KH5XHoTW7-uLTXQdn3ilcVDF2Gg_EUGxQoBMs-t7Fg1kHKopkmGQR5uVR8q-xEEVY7R7oN657tzFqgYsd1u1_w5vVMlkBlzBuxYdd6YQmoFFDLV/s400/peruvian-piscosour2.jpg" alt="" id="BLOGGER_PHOTO_ID_5307023320305440114" border="0" /></a>
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4018957692970192713.post-83000751208900639272009-01-09T13:38:00.001-08:002021-03-22T17:56:08.008-07:00Recipe: Tiradito<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Y6O8KF5i7yvY9tz5UoC6mHA5pRWQK8Mz26nyfgey26nHgcpRmqTt7tA8WlgUlpX1hYs_rBMW3tEIc96yEWpGeTSg_XNxtbwOBXAyOiik3NwEAz7F0uSHAMG_ORFEJXrfbYWyrB5sg1X2/s1600-h/peruvian-tiradito1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Y6O8KF5i7yvY9tz5UoC6mHA5pRWQK8Mz26nyfgey26nHgcpRmqTt7tA8WlgUlpX1hYs_rBMW3tEIc96yEWpGeTSg_XNxtbwOBXAyOiik3NwEAz7F0uSHAMG_ORFEJXrfbYWyrB5sg1X2/s400/peruvian-tiradito1.jpg" alt="" id="BLOGGER_PHOTO_ID_5289411758438263378" border="0" /></a>
The tiradito is the brother of ceviche. However, we could say that this dish has a japanese greatgrandfather. Indeed, the influence of the many Japanese immigrants who came to South America in the nineteenth century is apparent in the way the fish is sliced rather than chopped, and ginger, soy, and other Japanese ingredients often find their way into the delicious Tiradito.
<span style="font-weight: bold;">Ingredients</span>
1 1/4 lb flounder fillet (almost any fresh fish or shellfish will do)
4 tbsp of aji amarillo paste
2 aji limo, seeded, deveined cut into brunoise
2 tbsp cilantro in chiffonade
1 tsp minced garlic
2 tbsp of vegetable oil
4 tbsp key lime juice
salt and white pepper
Garnish:
Cooked kernels from one fresh ear of peruvian choclo (corn)
Fresh parsley chiffonade
<span style="font-weight: bold;">Preparation</span>
Use a clean big bowl to whisk together the key lime juice, salt, pepper, crushed garlic, aji limo, chopped culantro, aji amarillo paste, and vegetable oil. Keep chilled.
Now cut the fish meat fillet into thin slices on the diagonal as for sashimi and flatten.
spread out on a flat serving platter and sprinkle with salt.
Pour enough Criollo cream over the fish slices to just cover them and serve immediately, garnished with the small corn kernels.
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWph73hyphenhyphenfeO7UQ_0c1Gh7sQ45Zv1PN5bYXI4APEt6ZXDl67CUsrjwFB8y5LlgiGEZiSq9I083DN-xKhkoHGYTroAEShNvwwI7nQIRfrvbSa_7QghcYQeW3Lx2hJkLMX1muMC3_rPpDqTK/s1600-h/peruvian-tiradito2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWph73hyphenhyphenfeO7UQ_0c1Gh7sQ45Zv1PN5bYXI4APEt6ZXDl67CUsrjwFB8y5LlgiGEZiSq9I083DN-xKhkoHGYTroAEShNvwwI7nQIRfrvbSa_7QghcYQeW3Lx2hJkLMX1muMC3_rPpDqTK/s400/peruvian-tiradito2.jpg" alt="" id="BLOGGER_PHOTO_ID_5289411711414305186" border="0" /></a>
</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4018957692970192713.post-34239621977854547392008-12-19T11:23:00.002-08:002021-03-22T17:56:19.420-07:00Inca Kola: "the drink of Peru"<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTD0zy5gh0VVLk2I6bnnrumtjU6BdrL4lKSAKh8ULwyIrsE0uHywn2M2rjdJpEMVs_Xnvf6H0gQ0y_pCwijDGGJTbx2SVAck6VyBwInI1XCGZ4p__d_OCczUzoFoT54K3XrYGjpCWAR6r/s1600-h/01incakola.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5281584279098931810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTD0zy5gh0VVLk2I6bnnrumtjU6BdrL4lKSAKh8ULwyIrsE0uHywn2M2rjdJpEMVs_Xnvf6H0gQ0y_pCwijDGGJTbx2SVAck6VyBwInI1XCGZ4p__d_OCczUzoFoT54K3XrYGjpCWAR6r/s400/01incakola.jpg" style="cursor: pointer; display: block; height: 188px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-mFJ8Ac6my8nTYC_ExDCwKMsWPa53YB51p2lk9nigamBy2VR-gDFbrQDZEwphCjX8UFdVkQkvLp8biccEvX6nf0J7gX8G00J3skdWuaXZSdpRd1ytUxy3NFX9Xfp6xT0qVjblpGC2Mnx2/s1600-h/02inkakola.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5281584206630805842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-mFJ8Ac6my8nTYC_ExDCwKMsWPa53YB51p2lk9nigamBy2VR-gDFbrQDZEwphCjX8UFdVkQkvLp8biccEvX6nf0J7gX8G00J3skdWuaXZSdpRd1ytUxy3NFX9Xfp6xT0qVjblpGC2Mnx2/s400/02inkakola.jpg" style="cursor: pointer; display: block; height: 188px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
One of the most emblematic brands in Peru, Inca Kola is a comercial drink that stands as a pride symbol for the peruvians. It is also known as Inca Cola or "the Golden Kola", and it's a soft drink with a sweet soft flavor from a herb called "Hierba Luisa". It was made by the Lindley family in Rimac, Lima in 1910, and today the brand is 60% owned by The Coca-Cola Company.<br />
<br />
It's important to say that Inca Kola is common in parts of South America, and while it has not enjoyed major success elsewhere, it can be found in Latin American specialty shops worldwide. This delicious soda is yellowish-gold in color, and sold in glass and plastic bottles of various sizes and a can of the same color with an Inca theme.<br />
<br />
<span style="font-weight: bold;">Inca Kola Ingredients</span><br />
The company has released public information about the ingredients:</div>
<ul style="text-align: justify;">
<li>Carbonated water</li>
<li>high fructose corn syrup and/or sucrose</li>
<li>citric acid</li>
<li>sodium benzoate (to protect taste)</li>
<li>caffeine</li>
<li>artificial and natural flavors</li>
<br />
</ul>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL33NIHNDTGLefP-lr6e2FyaATZylmDWtRo8rWJMuGVh2Ut0U-wo5IeZRc1nkV0FtMSFj5eXMKJfmaG1GQdgzzQEaV0dZcoS-NYU0yIZ5cG2ObgPRhci357NQdWeYraPR9PlFZ2EiRWbWR/s1600-h/03incacola.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5281584166658439234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL33NIHNDTGLefP-lr6e2FyaATZylmDWtRo8rWJMuGVh2Ut0U-wo5IeZRc1nkV0FtMSFj5eXMKJfmaG1GQdgzzQEaV0dZcoS-NYU0yIZ5cG2ObgPRhci357NQdWeYraPR9PlFZ2EiRWbWR/s400/03incacola.jpg" style="cursor: pointer; display: block; height: 188px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQteSX7Tg9doHdNTrtztvxdxscPniu57L7Ld1qdFwtUKh5cJ9i9xgzxjUPsNvMg72ghE7LW_cU-446p_ZRWDz6DL3NXgSgKhKL1os7tL45-6FxHwY95mjRL5zRjz3g_wVY4n5AXzJKktP/s1600-h/04inkacola.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5281584103240522242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQteSX7Tg9doHdNTrtztvxdxscPniu57L7Ld1qdFwtUKh5cJ9i9xgzxjUPsNvMg72ghE7LW_cU-446p_ZRWDz6DL3NXgSgKhKL1os7tL45-6FxHwY95mjRL5zRjz3g_wVY4n5AXzJKktP/s400/04inkacola.jpg" style="cursor: pointer; display: block; height: 188px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4018957692970192713.post-25026867690083817572008-12-04T08:03:00.001-08:002021-03-22T17:56:28.741-07:00Recipe: Bistec a lo Pobre<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8ftvfHkiV3RJYzvjwcOFT-SB8IzS_Kl4Zs0VGa1RA3RaMz36Nnmk1MddkUjFlAOwChoWtQ2nV6drPwu_jGA42-cHjOR1hNANGAeY6o_6MIT1QvrkRIxnPWfTLz84uHm5vQX0pXggZEeC/s1600-h/bistec-pobre-01.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8ftvfHkiV3RJYzvjwcOFT-SB8IzS_Kl4Zs0VGa1RA3RaMz36Nnmk1MddkUjFlAOwChoWtQ2nV6drPwu_jGA42-cHjOR1hNANGAeY6o_6MIT1QvrkRIxnPWfTLz84uHm5vQX0pXggZEeC/s400/bistec-pobre-01.jpg" alt="" id="BLOGGER_PHOTO_ID_5275966307321418802" border="0" /></a>
There is a very particular and delicious way to prepare steaks in Peru. Try the "Bistec a lo Pobre" and you will understand what we are talking about.
Ingredients:
</div><ul style="text-align: justify;"><li>4 sirloin steaks cut to 1/2 inch thickness</li><li>4 cloves garlic, mashed</li><li>salt, pepper, cumin and smoked paprika to taste</li><li>2 large onions, sliced thinly</li><li>4 medium Yukon Gold potatoes, peeled and sliced thinly</li><li>1 packet Sazon seasoning (optional)</li><li>4 tbsp olive oil</li><li>4 extra large eggs</li></ul><div style="text-align: justify;">
Preparation
The first step is to rub the steaks with the garlic. Season with the salt, pepper, cumin and smoked paprika. Set aside.
Heat the oil in a large skillet or frying pan. Add the onions and potatoes and sprinkle with salt, pepper and the Sazon, if using. What's more, saute the onions and potatoes over medium to medium-high heat, until very tender, about 10 minutes. I find it helpful to cover the pan for the first several minutes and finish it uncovered. Remember to remove to a serving platter and keep warm.
And in the same pan, sear the steaks on each side and cook them until they are done to your liking. Add a little more oil if you need to. Set them aside with the potatoes and onions. Continue to keep warm.
The eggs must be fried, sunny side up, in a nonstick pan. Leave the yolks soft and runny. Lay one egg on top of each steak. Finally, serve all together.
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjimjj6e6t1Ozle50JZKsWwE_54zQQBl17MAN6uEb-muvM8vjTPLvOKrfX4g06ZQfZhUewdr-HSk_npQYwHydpdDv5uSpU0IWtjkcQMq_DJgEb_f32JGaFFuIaXk0Z50thr6KLvIKgXHGNF/s1600-h/bistec-pobre-02.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjimjj6e6t1Ozle50JZKsWwE_54zQQBl17MAN6uEb-muvM8vjTPLvOKrfX4g06ZQfZhUewdr-HSk_npQYwHydpdDv5uSpU0IWtjkcQMq_DJgEb_f32JGaFFuIaXk0Z50thr6KLvIKgXHGNF/s400/bistec-pobre-02.jpg" alt="" id="BLOGGER_PHOTO_ID_5275966249346615922" border="0" /></a>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4018957692970192713.post-57421453923454417232008-12-04T08:00:00.000-08:002021-03-22T17:56:38.085-07:00Recipe: Suspiro a la Limeña (Lima style Sigh)<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvoRucuR2jWcq5h9Hg9szjfLGZvdEAPnUB68Rtcg5v3oyHdPh-vNLE4o6_TPGqZYIPaHk2zQH7CEPPLEDf4LWWhffPb8bsjk30tl8lkBWunmI9lPWcL-KJi7oadIvu_-A_SQivwBeh8v5X/s1600-h/peruvian-suspiro.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 399px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvoRucuR2jWcq5h9Hg9szjfLGZvdEAPnUB68Rtcg5v3oyHdPh-vNLE4o6_TPGqZYIPaHk2zQH7CEPPLEDf4LWWhffPb8bsjk30tl8lkBWunmI9lPWcL-KJi7oadIvu_-A_SQivwBeh8v5X/s400/peruvian-suspiro.jpg" alt="" id="BLOGGER_PHOTO_ID_5275965670900757602" border="0" /></a>The Suspiro is a traditional Peruvian dessert from the coastal cities. The preparation is easy and very simple, yet the flavour is outstanding.
Ingredients
</div><ul style="text-align: justify;"><li>1 (14 ounce) can sweetened condensed milk</li><li>1 (12 fluid ounce) can evaporated milk</li><li>1 tablespoon vanilla extract</li><li>2 beaten egg yolks</li><li>2 beaten egg white</li><li>1 cup confectioners' sugar</li><li>1/4 teaspoon ground cinnamon (optional)</li></ul><div style="text-align: justify;">
Preparation
1. In the first place, whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Then place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
2. Remember to whip the egg whites with confectioners' sugar to stiff peaks. Spread meringue on top of milk mixture. Refrigerate until cold, for 3 hours. Finally. sprinkle with cinnamon before serving.
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPAMoSFmVtbKmArM4oouyrMExplpYUwoXyp31rp7vMmO2NGjS0IjKpZ5dpKQLKry9c79VYdX4i7iKADQhqx4DwItnUDkufdyIc1kBvSmyceGdQeift8dryYcY5t1NBGVzw0BF-gDkYciUd/s1600-h/peruvian-suspiro-02.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 399px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPAMoSFmVtbKmArM4oouyrMExplpYUwoXyp31rp7vMmO2NGjS0IjKpZ5dpKQLKry9c79VYdX4i7iKADQhqx4DwItnUDkufdyIc1kBvSmyceGdQeift8dryYcY5t1NBGVzw0BF-gDkYciUd/s400/peruvian-suspiro-02.jpg" alt="" id="BLOGGER_PHOTO_ID_5275965614447215922" border="0" /></a>
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4018957692970192713.post-48863983477645340812008-12-03T09:14:00.002-08:002021-03-22T17:57:25.617-07:00Peruvian Cuisine: The Project<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyW5x41cS0I38l1z0ezaFCVfuK8eiH55H1ld3EVgzxIzkmTYwAalDTQ1qGsVGTOT4WruLGUPHqVmyc3RugA4KQH9dZJdKa3iV1lSqPClQdBuMlYs-aMJbaLF-9VMm1sP6SoPtabOCbz1y/s1600/peruvian-cuisine-logo.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyW5x41cS0I38l1z0ezaFCVfuK8eiH55H1ld3EVgzxIzkmTYwAalDTQ1qGsVGTOT4WruLGUPHqVmyc3RugA4KQH9dZJdKa3iV1lSqPClQdBuMlYs-aMJbaLF-9VMm1sP6SoPtabOCbz1y/s1600/peruvian-cuisine-logo.png" /></a></div>
<br />
Sitting in front of a delicious ceviche, Julio - the founder of Kiniro and all of the following projects - thought of a web that would spread the peruvian cuisine taste all over the world. That was the first step for the creation of this web site, which is now one of the most important sites dedicated to the gastronomy in Peru.<br />
<br />
With the right tools and knowledge, we made "Peruvian Cuisine" the most prominent and ambicious project of its kinds. And it's a pleasure for me to invite every peruvian cheff, student, restaurant owner and tourists in general, to enjoy and participate of it. Buen provecho!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4018957692970192713.post-89356032929409028102008-12-03T09:12:00.001-08:002021-03-22T17:57:56.667-07:00About Peru, a marvelous place<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_e7xmyAoWsryHbSbag9YpZEwiRF8lQcSWf5UFAAXwSCLGOLDdjO5YogVXqLchk7KxSsySFEHAK1tkf7iFl5OjkGFHNAfVxxWddGCQn6nW_nSE95dc3jyzvdCJMv9PURLXt8bycWrggE8/s1600-h/peru.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_e7xmyAoWsryHbSbag9YpZEwiRF8lQcSWf5UFAAXwSCLGOLDdjO5YogVXqLchk7KxSsySFEHAK1tkf7iFl5OjkGFHNAfVxxWddGCQn6nW_nSE95dc3jyzvdCJMv9PURLXt8bycWrggE8/s400/peru.jpg" alt="" id="BLOGGER_PHOTO_ID_5275613059471492770" border="0" /></a>
Charming, magical and culturally rich, Peru is a large territory country located in western South America. It is bordered on the north by Ecuador and Colombia, on the east by Brazil, on the southeast by Bolivia, on the south by Chile, and on the west by the Pacific Ocean.
In fact, this land was home to the Chavin and Mochica civilizations, some of the oldest in the world, and to the Inca Empire, the largest state in Pre-Columbian America.
The Spanish Kingdom reach these lands to conquer the region in the 16th century. The King established a Viceroyalty, which included most of its South American colonies. After achieving independence in 1821, July 28th, Peru has undergone periods of political unrest and fiscal crisis as well as periods of stability and economic success.
<span style="font-weight: bold;">Info and Facts:</span>
Capital city: Lima
Important cities: Trujillo, Piura, Cuzco, Arequipa
Official languages: Spanish
Independence declaration: July 28th, 1821
Land surface area: 1,285,220 km²
Population estimate: 29,180,900
Currency: Nuevo Sol
Currency symbol: S/.
Time zone: PET (UTC-5)
Car traffic: Drives on the right
Internet TLD: .pe
International Calling code: 51</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4018957692970192713.post-38454177457182671372008-11-20T14:07:00.000-08:002021-03-22T17:58:10.021-07:00Recipe: Choros a la Chalaca<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlMAjzQ0_PORJbErBSKbS-6dzmRpdDFeAa7nMZvbPEIFAIBl60LrgGDqHBWwSUr462V_zYWyINSDjR_5ZXQXl75hNGR22l0MCag077vAbq8W0ENZVhRHO2xmz-gi-NA6cM7YpOBdBHf8s/s1600-h/peruvian-choros-chalaca-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlMAjzQ0_PORJbErBSKbS-6dzmRpdDFeAa7nMZvbPEIFAIBl60LrgGDqHBWwSUr462V_zYWyINSDjR_5ZXQXl75hNGR22l0MCag077vAbq8W0ENZVhRHO2xmz-gi-NA6cM7YpOBdBHf8s/s400/peruvian-choros-chalaca-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5270865570885349138" border="0" /></a>
One of the most traditional marine dishes of the Peruvian coast, the "Choros a la Chalaca" (Chalaca style mussels) is delicious, refreshing and exotic.
<span style="font-weight: bold;">Ingredients:</span>
36 mussels (boiled until open, left intact on a half shell)
6 tomatoes (I use roma, finely diced)
3/4 cup cilantro (diced)
1 small red onion (finely minced)
1 (16 ounce) can yellow peppers (aji amarillo)
1 tablespoon msg
2 limes, juice of
<span style="font-weight: bold;">Preparation:</span>
First of all, place the can of aji amarillos with their juices in a blender and puree for 1 minutes.
Then, place the tomatoes, onions, cilantro, and blended aji's in a large bowl.
Add the msg and the lime juice.
Place the mussels on a half shell on a serving platter and top each with one tablespoon of the Aji mixture.
Finally, serve with a nice cold beer and enjoy!
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmlvrzMbgM0fkJnNFG1gzpFrSJM6HlFwZp61Z088msUuT8FpeioS48jtumqFIzF8EJ4c40V3tGnwMiStx-j7tvIUqHqQLTErY9ptFGfZzOogua5ok-fbtKfkjhGheWz7PQ0uKSppVIOKp/s1600-h/peruvian-choros-chalaca-2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmlvrzMbgM0fkJnNFG1gzpFrSJM6HlFwZp61Z088msUuT8FpeioS48jtumqFIzF8EJ4c40V3tGnwMiStx-j7tvIUqHqQLTErY9ptFGfZzOogua5ok-fbtKfkjhGheWz7PQ0uKSppVIOKp/s400/peruvian-choros-chalaca-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5270865517316913266" border="0" /></a>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4018957692970192713.post-41204938501024071262008-11-20T13:57:00.000-08:002021-03-22T17:58:29.066-07:00Recipe: Lomo Saltado<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrll1yAr30eUc8kY0OuVHHQOZCqk_JaATvWXFZK3VV6fM1XZ5PB3K5aEkacygwQrIBrtEXeVScwFGdH8YyhzvguTAd4vDD0EUWM-0_Ox4phpxY0vgZa7GAFjWOOm7Lht5cEVmCAQh6pN79/s1600-h/lomosaltado02.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrll1yAr30eUc8kY0OuVHHQOZCqk_JaATvWXFZK3VV6fM1XZ5PB3K5aEkacygwQrIBrtEXeVScwFGdH8YyhzvguTAd4vDD0EUWM-0_Ox4phpxY0vgZa7GAFjWOOm7Lht5cEVmCAQh6pN79/s400/lomosaltado02.jpg" alt="" id="BLOGGER_PHOTO_ID_5270862493468863410" border="0" /></a>
A delicious modern dish from the coast of Peru, the Lomo Saltado is made with beef, onions and fried potatos to make a delicious combination.
<span style="font-weight: bold;">Ingredients:</span>
2 Tablespoons Vegetable Oil
1/2 Cup Onion -- sliced
2 Cloves Garlic -- minced
1/2 Cup Bell Pepper, Red Or Yellow -- chopped
1 1/2 Cups Potato -- cubed and cooked
1 Tablespoon Jalapeno Pepper -- diced
1/2 Pound Sirloin Steak -- sliced thin
1 Tomato -- chopped
1 Teaspoon Fresh Oregano
Salt And Pepper -- to taste
<span style="font-weight: bold;">Preparation:</span>
In the first place, you must heat oil in a non-stick pan and saute onion, garlic and bell pepper. Add potato and cook, stirring occasionally, until potato just begins to brown.
Add chile and steak. Saute a few more minutes. Stir in tomato, oregano, and pepper.
Serve with steamed rice.
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCRE7bQlwJ_uGJSN3ZGjyeq92ooaA0Jjo8m5Ex0niHVFjijBSuGUjQ7IBxZdU7tyNNUR5ikoAmNAFo0uUfZ86l1d9rVULrK4GHsLBUSm1BJfC66x5YwP0GGrOMidhu0Ic8G9BXWLOAhg2/s1600-h/lomosaltado01.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCRE7bQlwJ_uGJSN3ZGjyeq92ooaA0Jjo8m5Ex0niHVFjijBSuGUjQ7IBxZdU7tyNNUR5ikoAmNAFo0uUfZ86l1d9rVULrK4GHsLBUSm1BJfC66x5YwP0GGrOMidhu0Ic8G9BXWLOAhg2/s400/lomosaltado01.jpg" alt="" id="BLOGGER_PHOTO_ID_5270862431074959586" border="0" /></a>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4018957692970192713.post-77688253363818250192008-11-13T13:59:00.003-08:002021-04-22T07:25:42.263-07:00Recipe: Peruvian Caldo de Gallina (Chicken Soup)<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdici6qSSs_GFLncEnl0PtSSY-kQDetE0Ony8zr88SS2gvEiuQNLLDWNN6G-w1zeUXZ_UYf4jsGwZBzChPSa4I6kTFI23xmd8mlULGeo3OlO-NcMikJ08La3MSsGvHdUqLcF5knfrn3NY/s1600-h/peruvian-caldo-gallina-01.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5268265275253419826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdici6qSSs_GFLncEnl0PtSSY-kQDetE0Ony8zr88SS2gvEiuQNLLDWNN6G-w1zeUXZ_UYf4jsGwZBzChPSa4I6kTFI23xmd8mlULGeo3OlO-NcMikJ08La3MSsGvHdUqLcF5knfrn3NY/s400/peruvian-caldo-gallina-01.jpg" style="cursor: pointer; display: block; height: 253px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
A soup from the coast of Peru, made with chicken and noodles. It has a strong taste and people usually eat it in the morning, specially after a party night.<br />
<br /><h3>
<span style="font-weight: bold;">Ingredients for Caldo de Gallina:</span></h3><ul><li>
1 5–6-lb. stewing chicken or hen</li><li>
2 leeks, trimmed, roughly chopped,</li><li>
and washed well</li><li>
2 ibs celery, roughly chopped</li><li>
2 carrots, roughly chopped</li><li>
1 1" piece ginger, peeled and smashed</li><li>
1 head garlic, halved crosswise</li><li>
6 medium yukon gold potatoes, peeled</li><li>
and left whole</li><li>
6 oz. dried egg noodles</li><li>
Kosher salt, to taste</li><li>
6 hard-boiled eggs, peeled and halved</li><li>
2 tbsp. chopped cilantro</li><li>
4 scallions, thinly sliced</li><li>
2 limes, quartered</li><li>
1 fresh red chile (such as fresno), stemmed, seeded, and finely chopped</li></ul>
<br /><h3>
<span style="font-weight: bold;">Preparation:</span></h3>
We must start by rinsing the chicken under cold water and remove and discard giblets (or set aside for another use). Put chicken, leeks, celery, carrots, ginger, garlic, and 5 quarts cold water into an 8-quart stockpot. Bring to a boil over high heat; reduce heat to medium-low and simmer, skimming occasionally, until the broth becomes rich and golden, 3 1⁄2 hours.<br />
<br />
Using tongs, transfer chicken to a large plate; set aside. Set a fine sieve over a clean pot and strain broth into pot; discard vegetables. Add potatoes to broth, bring to a boil over medium-high heat, and cook until potatoes are very tender, about 25 minutes.<br />
<br />
As you do the last step, you also have to remove and discard skin from chicken. Pull the chicken meat from the carcass; discard carcass. Tear chicken meat into at least 6 large chunks.<br />
<br />
Bring the broth to a boil over high heat. Add the egg noodles and cook until al dente, about 10 minutes. Add the reserved chicken pieces and allow them to warm through. Season soup with salt. Divide soup between 6 deep serving bowls. Garnish each portion with eggs and some of the cilantro, scallions, limes, and chiles. Serve immediately.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzf6FJffDYDUDVIH3dhlc8Y5lpm-nClsCkJWsMTlVg7kY6QtLgI4-3EKwkwOhFhTOm-eCNSP1Hps6T4Ty_TpGhIsbRMsLCOrBP_puN0MwRjRbZQoC_Bns5jiv4pBExdA4kOaqnakGvM6_P/s1600-h/peruvian-caldo-gallina-02.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5268265329329781138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzf6FJffDYDUDVIH3dhlc8Y5lpm-nClsCkJWsMTlVg7kY6QtLgI4-3EKwkwOhFhTOm-eCNSP1Hps6T4Ty_TpGhIsbRMsLCOrBP_puN0MwRjRbZQoC_Bns5jiv4pBExdA4kOaqnakGvM6_P/s400/peruvian-caldo-gallina-02.jpg" style="display: block; height: 253px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
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</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4018957692970192713.post-21054975156664709992008-11-08T09:17:00.001-08:002021-03-22T17:58:56.515-07:00Peruvian Ceviche Wallpaper for your desktop<div style="text-align: justify;">Perhaps the most iconic dish of the Peruvian Cuisine, ceviche is extremely delicious, refreshing, tasty and unique. With these delicious wallpapers, you will take this sensations to your computer. Click on the image to expand your wallpaper, then save it.
</div>
<div style="text-align: center;"><span style="font-weight: bold;">800x600</span>
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nXUN3hQ_78uVK4nB2EpojJ56E1F91AxABsxAVYoM6bwkjmEHdI8lrmsIGcMFrq8v44r4jHC2gSKLfzj1Xy9FF2tdesrFeYvCIxt5gYex-KDLmroWd8J3QFnrSxESRiG_Na0MYTHOQeTZ/s1600-h/ceviche-wallpaper-800.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nXUN3hQ_78uVK4nB2EpojJ56E1F91AxABsxAVYoM6bwkjmEHdI8lrmsIGcMFrq8v44r4jHC2gSKLfzj1Xy9FF2tdesrFeYvCIxt5gYex-KDLmroWd8J3QFnrSxESRiG_Na0MYTHOQeTZ/s200/ceviche-wallpaper-800.jpg" alt="" id="BLOGGER_PHOTO_ID_5266339153920627714" border="0" /></a>
<span style="font-weight: bold;">1024x768</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj58sj5OFo_p0lKaF69KNZFW4bS-QK6p0F2YXWTVy6XWQ-fDDeSjpm72qP6VhSg6wrvx_yEn53VUBfYk3dHIgfIB6QmndhXv5XyxV138t5sGpN04p4xUl7BpEyrSNTZmpybHga9YNYiUIhY/s1600-h/ceviche-wallpaper-1024.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj58sj5OFo_p0lKaF69KNZFW4bS-QK6p0F2YXWTVy6XWQ-fDDeSjpm72qP6VhSg6wrvx_yEn53VUBfYk3dHIgfIB6QmndhXv5XyxV138t5sGpN04p4xUl7BpEyrSNTZmpybHga9YNYiUIhY/s200/ceviche-wallpaper-1024.jpg" alt="" id="BLOGGER_PHOTO_ID_5266338953679550418" border="0" /></a>
<span style="font-weight: bold;">1152x864</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikq4UOVVbD2U_joNAi2vWhYwq51I2WwIMfrrYhw3u-aMH8VgUjSSbQkUSR4M6Jlrgybs8zI16NaEOT7EHvVjIH31dh4SiYUqZqTsp2zTPlsaUAxiU5K0aMCBfORjjzSd74KPg9NSI5RKvr/s1600-h/ceviche-wallpaper-1152.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikq4UOVVbD2U_joNAi2vWhYwq51I2WwIMfrrYhw3u-aMH8VgUjSSbQkUSR4M6Jlrgybs8zI16NaEOT7EHvVjIH31dh4SiYUqZqTsp2zTPlsaUAxiU5K0aMCBfORjjzSd74KPg9NSI5RKvr/s200/ceviche-wallpaper-1152.jpg" alt="" id="BLOGGER_PHOTO_ID_5266338684526262866" border="0" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4018957692970192713.post-31664553195860701702008-11-08T09:10:00.000-08:002021-03-22T17:59:08.077-07:00Machu Picchu Wallpaper<div style="text-align: justify;">One of the most important ruins in the world and the most visited spot of Peru, Machu Picchu is truly amazing and mystical. Take this incredible feelings to your desktop with this outstanding and classy wallpaper. Click on the image to expand it, then right click on it to save.
</div>
<div style="text-align: center;"><span style="font-weight: bold;">800x600</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgClx93-cZzzgT3HpcQvOhUM6tLThEXXkt4vE5zYQs435MgnO34jQjKzNoR2BxFdW_R87o0Tgd52YKi3c1347p2BdwdlJDABKkiJZbyxLGLlvagmuVI-jM-qWvJv4qkcc8wghgb70jwu0k1/s1600-h/machu-picchu-wallpaper-800.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgClx93-cZzzgT3HpcQvOhUM6tLThEXXkt4vE5zYQs435MgnO34jQjKzNoR2BxFdW_R87o0Tgd52YKi3c1347p2BdwdlJDABKkiJZbyxLGLlvagmuVI-jM-qWvJv4qkcc8wghgb70jwu0k1/s200/machu-picchu-wallpaper-800.jpg" alt="" id="BLOGGER_PHOTO_ID_5266336605979063730" border="0" /></a>
<span style="font-weight: bold;">1024x768</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzxNs2fUpccPW96fTSyhLKlHmZ-cA3Rwld0yi9U5zHdvOnVx0Q6nCfh50T7lvelmbDoFIbheNPSHoVEnKUUOr0G74Ic1JXy5BuMm8Tqmlq0kj8gS2mZo_7inV-s27rxb7HmPyXt2LKV2v/s1600-h/machu-picchu-wallpaper-1024.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzxNs2fUpccPW96fTSyhLKlHmZ-cA3Rwld0yi9U5zHdvOnVx0Q6nCfh50T7lvelmbDoFIbheNPSHoVEnKUUOr0G74Ic1JXy5BuMm8Tqmlq0kj8gS2mZo_7inV-s27rxb7HmPyXt2LKV2v/s200/machu-picchu-wallpaper-1024.jpg" alt="" id="BLOGGER_PHOTO_ID_5266336442797171058" border="0" /></a>
<span style="font-weight: bold;">1152x864</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjNkMgGbsjkH67HVClyaQsTMM3Z2OtuNylQBXZVCSpI8zB72oIeaCtmo8Z58aadWowuvpXCnX_obIbHywH6nM_DiA8IYBauR5fTc3TkrTGkknqSW71x-X-BWRm-Tdy8EGuv-GTud0TOEQ/s1600-h/machu-picchu-wallpaper-1152.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjNkMgGbsjkH67HVClyaQsTMM3Z2OtuNylQBXZVCSpI8zB72oIeaCtmo8Z58aadWowuvpXCnX_obIbHywH6nM_DiA8IYBauR5fTc3TkrTGkknqSW71x-X-BWRm-Tdy8EGuv-GTud0TOEQ/s200/machu-picchu-wallpaper-1152.jpg" alt="" id="BLOGGER_PHOTO_ID_5266336252022118642" border="0" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4018957692970192713.post-64588518599248210222008-11-04T09:42:00.001-08:002021-03-22T17:59:16.808-07:00Drink recipe: Chicha Morada (Purple chicha)<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-GBYeHnlpAcMbFshdDN6LmlboI8ABQ3XOXwnSnC1Ml3AXXXvZLgFpQzKJnVQPZzMHer9Vp5Mvoqe_tIHXcs6xdQphOVsl4dir2881OhkTa43ob-9oxHfDVL4IddqMrK6fRKfk59CHgcW/s1600-h/peruvian-chicha-morada-01.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-GBYeHnlpAcMbFshdDN6LmlboI8ABQ3XOXwnSnC1Ml3AXXXvZLgFpQzKJnVQPZzMHer9Vp5Mvoqe_tIHXcs6xdQphOVsl4dir2881OhkTa43ob-9oxHfDVL4IddqMrK6fRKfk59CHgcW/s400/peruvian-chicha-morada-01.jpg" alt="" id="BLOGGER_PHOTO_ID_5264859256713980658" border="0" /></a>
The delicious Chicha morada is a traditional beverage of the Peruvian Coast. It is made from a curious type of cereal calle purple corn, which is exactly the same as the regular corn, but in a very dark purple color. It is a very refreshing drink, and mixed with a little ice, it's perfect for summer.
<span style="font-weight: bold;">Ingredients:</span>
• 1 ½ lb (¾ k) purple corn
• Peelings from 2 lb (1 k) cooking apples
• Peelings from 1 large pineapple
• 4 key limes
• 1 cup sugar, or to taste
• 4 whole cloves
<span style="font-weight: bold;">Preparation:</span>
To prepare it, bring to a boil the well washed apple and pineapple peelings, the corn and cloves with 3 quarts water. Simmer for half an hour, and then strain.
Repeat simmering process with same ingredients and 3 quarts clean water. We have to strain and mix both liquids.
Finally, add sugar and lemon juice. Serve chilled.
Note: Add sugar and key lime to the Chicha only when ready to use. In fact, before adding sugar and key it can be kept in the refrigerator for a few days.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHWUeBEjheBd8JJqu02VTfH_bOZjqyRZjJOXxie9xx48HLamaROO1BLFOCWesvoh1tPcGxP86TK_yPmwBUqxZdMhYr2uVllTr0BcIVGqX94j952RDq7DITxBrvWZZ4ravHOguT8mhmsVrC/s1600-h/peruvian-chicha-morada-02.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHWUeBEjheBd8JJqu02VTfH_bOZjqyRZjJOXxie9xx48HLamaROO1BLFOCWesvoh1tPcGxP86TK_yPmwBUqxZdMhYr2uVllTr0BcIVGqX94j952RDq7DITxBrvWZZ4ravHOguT8mhmsVrC/s400/peruvian-chicha-morada-02.jpg" alt="" id="BLOGGER_PHOTO_ID_5264859306500436674" border="0" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4018957692970192713.post-81981218016459519542008-11-03T15:28:00.000-08:002021-03-22T17:59:39.648-07:00Recipe: Arroz con Leche (Milky Rice pudding)<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTtWpk9Ju6beIItIjSuVUJdsMlaGuYXNkUoXahLzxANQtkVqHsL-Oc2Q2pyW-LQLgLKmS3dBahSyWMRbNdd-oe5KT-WD-Oic285ztxfpnKpCK0pIyYexArz7m251igqMbv0zhr7g5yT-3j/s1600-h/rice-milk-peruvian-01.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5264577779721581602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTtWpk9Ju6beIItIjSuVUJdsMlaGuYXNkUoXahLzxANQtkVqHsL-Oc2Q2pyW-LQLgLKmS3dBahSyWMRbNdd-oe5KT-WD-Oic285ztxfpnKpCK0pIyYexArz7m251igqMbv0zhr7g5yT-3j/s400/rice-milk-peruvian-01.jpg" style="cursor: pointer; display: block; height: 246px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>
The popular "arroz con leche" is one of the most traditional dessert in Peruvian culture. Part of the gastronomy in the coast of the country, this dessert in made with rice, milk, sugar, cinnamon and a secret orange tip. Pay attention:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients:
* 1/2 cup of rice
* 3 cups of water
* 2 1/2 cups of sweetened condensed milk (2 cans)
* 1 3/4 cups of evaporated milk
* 1/4 cup of port wine
* 1 stick cinnamon
* Skin of 1/2 orange
* Powdered cinnamon</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Preparation:
First Boil the rice with the orange skin and the stick cinnamon for 15 minutes; the rice must be well cooked. Remove from the fire and take out the cinnamon and the skin.
Later, you must add the two types of milk. Boil on a low flame for 5 minutes, stiring all the time with a wooden spoon.
We should add the port wine and continue boiling for 3 minutes more. Then let it cool down.
As we know, some people like to eat the "arroz con leche" warm; others, cold. Serve in a glass and sprinkle with the powdered cinnamon.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-2U4b4gvzfns7PygjSgPQ9N-wrRR_dxorNYrqsS7m5pyVRgMgJpTyAre0YkdtE6F0TSFuWMRSAhv2LqgBudt2t3HUQ07srsXjvVmzmdZqWcVOi3-pGkRHCH_3RxQ5zX_StJInMkuwVhCf/s1600-h/rice-milk-peruvian-02.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5264577853100082578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-2U4b4gvzfns7PygjSgPQ9N-wrRR_dxorNYrqsS7m5pyVRgMgJpTyAre0YkdtE6F0TSFuWMRSAhv2LqgBudt2t3HUQ07srsXjvVmzmdZqWcVOi3-pGkRHCH_3RxQ5zX_StJInMkuwVhCf/s400/rice-milk-peruvian-02.jpg" style="cursor: pointer; display: block; height: 246px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4018957692970192713.post-72844323622742993992008-10-31T13:17:00.000-07:002021-03-22T18:00:06.439-07:00Recipe: Papa a la Huancaina (Huancayo style potatoes)<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLsXj9cnHS5NiMmaY-XBHAVLgBacp-nZa_Tn2xo08RnK3AeobO7-_vEVxttiO_tQSCCZofrbKvJiLjSDebBBY_g6BRonezcDxv8A9hUyw0r8h6jgr6Zte8nSkUU9G13FFn8EJyYKLurZ6/s1600-h/papa-huancaina-peruvian-01.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5263415159248811554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLsXj9cnHS5NiMmaY-XBHAVLgBacp-nZa_Tn2xo08RnK3AeobO7-_vEVxttiO_tQSCCZofrbKvJiLjSDebBBY_g6BRonezcDxv8A9hUyw0r8h6jgr6Zte8nSkUU9G13FFn8EJyYKLurZ6/s400/papa-huancaina-peruvian-01.jpg" style="cursor: pointer; display: block; height: 280px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>
"Papa a la Huancaina" can be translated as "Huancayo style potatoes" and it's a Peruvian salad of boiled yellow potatoes in a spicy, creamy sauce called Huancaina sauce. This dish is typically served over lettuce leaves and garnished with black olives, white corn kernels and hard boiled egg quarters. Extremely delicious.</div><div align="justify"><br /></div><div align="justify">Ingredients
• 10 medium potatoes (new or red a good choice or Yukon Gold potatoes)
• 1 lb queso fresco or romano cheese or Mexican blend cheese or feta, work well
• 6 red sweet peppers (use small sweet red and orange Ajies peppers. When using whole ajies, first clean out the seeds)
• 1/4 small habanero pepper (clean out the seeds or be careful it is very hot)
• 1 cup evaporated milk
• 1/2 cup vegetable oil
• salt and pepper
• lettuce
• 3 hardboiled egg
• black olives
• 2 garlic cloves</div><div align="justify"><br /></div><div align="justify">Preparation
First, boil, peel and cut in slices potatoes (Yukon Gold potatoes).
Then, in a blender, mix the cheese, peppers, milk, oil, garlic, salt and pepper. The sauce should be fairly thick; add more cheese and olive oil if not, or add milk is too thick.
You have to lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in quarters or halfs and place on top of the potatoes. Add black olives if desired.
This dish can be served slightly cold.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCoT1eXdecx37xwLNR513Z98qMX9S2kBrAeH2IEn1rsBWoqrETQObw7ATVIR0sw1CaTJIl-0hmMY6lBIf_9TMlyg5yLu2AjiW-cmBlBKLoQH1cNcMtCqErCIXmld6YPu8z2eLdJgx_CGJ/s1600-h/papa-huancaina-peruvian-02.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5263415210589912594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCoT1eXdecx37xwLNR513Z98qMX9S2kBrAeH2IEn1rsBWoqrETQObw7ATVIR0sw1CaTJIl-0hmMY6lBIf_9TMlyg5yLu2AjiW-cmBlBKLoQH1cNcMtCqErCIXmld6YPu8z2eLdJgx_CGJ/s400/papa-huancaina-peruvian-02.jpg" style="cursor: pointer; display: block; height: 280px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>Unknownnoreply@blogger.com0