Eating poison what you did not know?

The article below is not intended to cause panic does not mean that you're going to die from eating something that is listed, but is a warning to pay attention to what we eat, everything in excess is bad. What is Mono Sodium Glutamate? Is a food additive which is used almost half a century ago, which is obtained through a fermentation process of some products such as sugar cane or some cereal, then it undergoes a refining process is obtained wherein Mono sodium glutamate in its purest form. This substance has been discarded in various countries such as U.S. or Canada, the latest discovery of this "flavor enhancer" is making stem...

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¡INCREDIBLE!!!.. Peruvian gives solution to the global energy crisis

Sixto Fernando Ramos, a blind peruvian engineer of 63 years, rose to fame this week in his country after receiving an international award for creating a system that could solve the global energy problem by multiplying the force generated by a engine as many times as they want. With the "force multiplier system", an invention he devised 15 years ago, as it lost vision, this humble engineer won the bronze medal in the category of mechanical and industrial processes of the fortieth edition of the International Exhibition of Inventions held in Geneva (Switzerland) last week. Ramos told Efe that his system is "capable of moving a boat with...

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Picarones (Pumpkin and Sweet Potato Doughnuts)

Picarones are a dessert in the form of rings made with ground wheat flour mixed with squash and sweet potato and sometimes bathed in chancaca. Are a traditional dish of peruvian cuisine and Chilean and other places in South America that, unlike other desserts, not accompanies the lunch but that is consumed as a snack in the middle of the afternoon. Ingredients: 1 pound uncooked pumpkin, or 3/4 cup canned pumpkin 1 pound sweet potatoes 3 Cinnamon sticks 2 teaspoons whole anise seed 1 teaspoon whole cloves 1 tablespoon instant yeast 1 tablespoon sugar 2 eggs 1/4 cup Pisco or other brandy 3 cups flour 1 quart vegetable oil 1/4 cup...

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Chupe de camarones

If you want to spend a culinary adventure traveling to Peru i would recommend "the chupe de camarones", is an exquisite dish , unique and highly nutritious, origin of Arequipa, considered by many as one of the highlights of the peruvian cuisine.  2 lbs shrimp , with shells and heads   4 cups water (more if necessary)   2 tablespoons olive oil   1/2 small red onion , finely chopped   1 garlic clove , finely chopped   1 tablespoon aji panca chili paste (can substitute tomato paste if necessary)   1 teaspoon aji...

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Mazamorra Morada

The purple pudding is a dessert typical of Peru's cuisine made ​​from purple cornstarch concentrate. This dessert is prepared specially for the month of October,which marks the month of the Lord of Miracles. Purple porridge consumption is widespread, existing outlets on the street that selllots of these and other traditional desserts of Peruvian cuisine, such as rice pudding, rice Zambito, pumpkin porridge and shampoos. Ingredients Cook the corn kernels with purple cobs in...

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Arroz con leche

Why in Peru things are more rich and sweet?, It will be because we put the heart of everything we do so with love I bring a dessert recipe rich and delicious, the rice pudding. Ingredients: 1 cup rice 5 cups water 1 cinnamon stick 1 can condensed milk 1 can evaporated milk 1 tsp butter 1 tsp vanilla 2 tbsp sugar ½ cup raisins ground cinnamon Cook the rice bowl with 5 cups water and cinnamon stick to normal fire, oncecooked rice 2 incorporate the milk stirring the...

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Salchipapa

This dish is usually very rich and nutritious food to prepare, prepare throughout Latin America, but in Peru receives special affection because it is an easy dish,simple and quick to prepare, goes with everything and is very popular with children . The difference here is that other countries are added to the fried eggs with potatoes mesclen and sausage (if special prepared or better). Just as the addition of exquisite Peruvian sauces, such as aji ocopa, chili potatoto huancaina,...

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Escabeche de Pollo

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...

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Pisco Sour

Ingredients: •               7 ½ oz (or 3 parts) Peruvian Pisco •               2 ½ oz (1 part) key lime juice •               2 ½ oz (1 part) sugar syrup •               1 egg white •               Angostura bitter Pour the Pisco, key lime juice and syrup on a jar blender with...

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Tamalitos de Pollo (Estilo de mi abuelita)

The Tamalitos Huanuqueños and Peruvian tamales are a totally different variety to the Mexican. Ingredients 1 kilo of corn or white corn 1 kilo of chicken cut-up (meat only) 1 cube chicken substance 15 pitted black olives 3 onions (purple) cut into cubes 3 hard boiled eggs 3 cloves garlic, minced 1 red pepper seeded and deveined pepper, salt and cumin to taste Panca 10 Sheets Large Grate or grind the corn, and book In a skillet or pot, heat 2 tablespoons...

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Papa Rellena (Peruvian Fast Food)

Ingredients: 1 kilo of white potato 250 g of ground meat (chicken, beef, mutton) half cup of flour 1 egg 2 boiled eggs Oil (necessary) 1 onion, chopped  2 cloves garlic, minced 3 jar olives chopped 100 g of raisins, salt. 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...

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Pachamanca Huanuqueña

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,...

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Arroz con Pollo

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...

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Papa a la Huancaina

1 kg potatoes. For the sauce: 400 GRMS cheese. 1 can evaporated milk 1 package crackers boy 2 yellow pepper 2 cloves garlic ¼ onion Oil c / n. Decoration and add: Boiled eggs 04 (halved) olive 08 Lettuce leaves (well washed)  Boil the potatoes, peel and split them into slices when cool  Fry some previously seeded pepper, the garlic and onion, let cool.  To prepare the sauce, pour into blender chili, garlic and onion, a bit of buckingcheese,...

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