Ceviche, which involves immersing delicate raw fish in aromatic citrus juices, is an innovative way to slowly "cook" fresh fish. Habanero chiles add a spicy kick to the dish, but are balanced out by a mixture of sweet potatoes, corn, and butter lettuce.
Pisco Sour
The Spaniards brought a grape liquor that with the time was elaborated in Peru.
It was named "pisco", name that has three origins: means a Quechua word that translated to English means "bird". The mud container was called "botija", where pisco was deposited.
Lomo Saltado
Normally you do not find french fries in a stir-fry, nor do you find rice and potatoes served in the same dish. This Chinese-Peruvian dish breaks those rules to great effect. Seasoned with soy sauce and yellow aji peppers, this dish has both Peruvian and Asian flavors in every bite. Using frozen french fries makes this a quick midweek meal.
Arroz con Pollo
A Peruvian version of Arroz con Pollo, this chicken with rice dish is made in two skillets, and flavored with cilantro, chili pepper, and orange juice. It's fruity, spicy and tasty.
Papa Rellena
Papa rellena is a delicious comfort food, similar to mashed potato pancakes, but with a surprise ground beef center. In fact, this is an excellent recipe for using up leftover mashed potatoes. To make papas rellenas, you first prepare some seasoned ground beef filling, similar to an empanada filling. Then you mold some mashed potatoes around a center of ground beef, and you form the whole thing into an oblong shape - basically you make it look like a potato! Then you fry it in oil until it's golden brown and crispy. Kids love this meal, especially with ketchup.
Peruvian cuisine is characterized by the use of
chicken because it is an easy birdbreeding, as well as the
speed and convenience with which you can cook a greatmeal without
having many hours in advance
Ingridients
6 chicken
2 large onions cut into thick slices
4 tablespoons vinegar
1 cup dry white wine
1 tablespoon ground chili
Oregano, salt and pepper
2 Fresh sliced peppers
1/2 cup oil
Olives, Hard-boiled eggs and lettuce
Boil the chicken with salt, pepper and water in a saucepan heat the
oil, onions,fresh chili, red pepper, oregano, salt, pepper and
cook a few minutes toincorporate the wine and vinegar, then add the
dams chicken, once ready the sauce, pour the preparation into
a bowl and garnish with lettuce leaves, egg and olives.
Boil scrubbed potatoes in salted water, peel and still hot roll
in the presser, oncewarm with 1 egg and knead sal.en a
saucepan heat the oil (2 tablespoons) and frythe onion, garlic,
brown, add the meat, cook 10 minutes, add the raisins
andchopped olives. With the pope pressed to form a large
roll and cut into portions with floured hands take a
portion and roll into the hollow of the hand, fill with a
spoonful of the meat, put a piece of boiled egg and oval giving close . then
pass itin beaten egg and flour and fry in abundant oil well caliente.voltear gently to
brownevenly. serve with salsa criolla (onion Larguita,
lemon, pepper, oil, salt, vinegar and pepper.
This dish is the most representative of my country and
sacred land of the Incas, who worshiped the Pachamama or Mother Earth and her
tribute to cook their food in it.
This dish hails from the highlands of Peru and where I come from my beautiful
land of eternal spring Huanuco is a very special way.
First you open a hole in the ground which should be approximately 1 meter
depending on how much meat is used.
Step I
We make a hole in the ground regularly, usually two feet in diameter and
sixteen inches deep, for a barbecue for ten to fifteen people. We put a
few clean stones in the background as a first layer. Then, heat the stones
in a fire at high temperature for at least one hour. You should stock up
on plenty of firewood in order to maintain the heat to high. It is common
that some stones burst due to heat. Very important is the correct choice
of stones. Experts select them and get the banks of rivers (Huallaga) or
the sea. The best are rounded and smooth, those who have survived the
blows of the waves of the river of life ...
Step II
After prolonged heating of the stones. The stones and the food is placed
in layers in the pit. Add a first layer of hot stones and then we take the
potatoes, potatoes and geese. A few hot stones placed on top, and as a
second layer add the meat-goat, lamb, pork, chicken or guinea pig pre-seasoned
with ground red pepper sauce, paico, salt, pepper and mackerel. Cast over
meat chopped chilli. We put a new layer of hot stones and covered them
with a few of corn husks and banana leaves. We cover the entire mound made
with banana leaves and place them on a cotton cloth thick as possible. Quickly
seal the casting barbecue on earth she removed from the hole. Finally, we
express the barbecue with a woolen poncho or blanket. It has been said wait!
Step III
After two or three hours, we proceed to uncover the barbecue. Do not open
before. Return to heat the stones without damaging the food would be
impossible.We must be very careful when opening and removing the food, to
prevent them from getting dirty with soil and ash. Put all the meat and
other foods separate sources and put them on a large table, along with jars of
chicha, wine and beer.Do not wait and savor a delicious barbecue Huanuco.
5 fillets of chicken or duck
1 cup white beer
1 cup dark beer
70 100 ml. vegetable oil
1 tsp. cumin
2 tsp. black pepper
180 grms. Aji fresh yellow liquid
140 grms. Liquefied dry chili
250 grms. Small onion (Brunnoisse)
300 to 400 grams. coriander liquefied
Lt. Chicken Broth ¾
1 kg rice
100 grams. carrots
100 grams. Alverjitas
1 Units. pepper
One day before the steaks marinate chicken or duck in
beer.
The next day put the oil in a saucepan and heat,
seal and remove dams.
In the same oil fry the garlic slowly and add the cumin and
pepper, add followed bythe 2 types of peppers, move a little and
cover. Allow to cook the chili uncoveringevery so often to move.
Add the cilantro and onion at the same time and proceed as
above until the cream is separated from the oil when this
happens add the duck or chicken soupand beer where Marimo. Bring
to a boil and measure the liquid so that it is only1,250 lt., Is there
when you add the rice and cook for 40 min. while you
finishcooking the chicken fillets that separate the
juice and reduce until thickened.
When the rice is done add the cooked pasta and
carrot arverjita and finally thepeppers.
Recommendations:
The rice should be very moist Place above the
dam and salsa. Do not cook the carrots and "arverjitas" within
the same preparation, water them apart.
1 k (2.2
lb) of white potato, peeled and cut for chips
4 fresh
yellow pepper cut into thin strips
4
tomatoes cut into 8
2
tablespoons chopped parsley
1
tablespoon balsamic vinegar
2 tablespoons
soy sauce
1 ¼ cup
oil
½
teaspoon lemon juice
salt
pepper
Fry in
pan with ½ cup of hot oil, loin or diced meat tiras.Retirar.
Brown in
the same oil the onion cut into long strips and tomatoes in thick slices, about
2 minutes.
Add
chopped parsley, salt, pepper, green pepper cut into long strips, soy sauce,
vinegar and tomato. Cook until the tomatoes have softened, about 2 minutes.
Add meat
and lemon juice. Mix well. Optional: When the preparation is boiling, sprinkle
with 1/4 cup of pisco and when the liquor turn a match to flambé. This gives a
special flavor. Book covered.
Fry
potatoes in ¾ cup hot oil until cooked and golden. Drain on absorbent paper.
Unmold
rice in the center of the source, putting aside the chips and across thelomo
saltado.
3 cups rice
250 g (9 oz) chicken fillet, cooked, cut into pieces
4 slices of bacon fat into small pieces
8 stalks of Chinese onion, finely chopped
½ red pepper, finely chopped
4 eggs
2 teaspoons ginger (ginger), finely chopped
Soy sauce or soy sauce to taste
Aji no Moto (monosodium glutamate)
1 tablespoon oil
salt
Recipe for the chicken fried rice:
Prepare rice with ginger and little salt.
Apart beat the eggs lightly, season and fry in a pan with little
oil.
Once the omelet is ready, remove from pan and cut into
small pieces.
Fry the bacon over medium heat in a pan without fat until
cooked but not crisp.
In the same frying bacon fat ginger. Increase heat and
add chicken. Once goldenadd the soy sauce and cook for
a few minutes.
Add the onion China rice, pepper and bacon mix
then the chicken and tortillas, mix well, finally add the soy
sauce.
1/4 kilo of onion
1/2 tablespoon minced garlic
6 liquefied green pepper
4 crustless bread
1 jar of milk
10 tablespoons Parmesan cheese
1/4 kilo of nuts
salt and pepper
potatoes, olives, boiled egg
2 kilos chicken
Parboil the
chicken in salted water, and tender, drain, cool and desilachar.
Heat oil in
a pan, fry the onion, garlic, chili, add the bread previously
soaked in a little chicken broth.
Cook for 10min,
add the ground nuts, grated cheese and shredded chicken to
serve, add milk
decorating, the source eggs with potatoes and olives.
10:25 PM
Atreyu
