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Lomo Saltado is a dish that is part stir-fry (inspired by the Chinese food, as there are many Chinese restaurants called "chifas" in Peru thanks to a large population of Asian immigrants) and part traditional. At its most basic, lomo saltado is cuts of beef stir-fried with vegetables like onions, peppers, and tomatoes, served with rice and french fries and intended to all be mixed together. In the hands of Gastón Acurio, it is a revelation. The beef is perfectly textured, the vegetables still firm but well roasted, the rice (mixed with huge kernels of corn) needs no accompaniment (although it mixed great with the sauce from the meat), and the "fries" made from native yellow potatoes taste as though butter had been pressure-injected into the soft flesh beneath the paper-thin skin crisp from frying.
4 cups water or (for more flavor) vegetable stock
1 teaspoon salt (optional)
2 cups quinoa
1/2 cup chopped flat-leaf parsley
6 Tablespoons chopped fresh mint (or to taste)
6 green onions, very finely chopped
5 Tablespoons lemon juice, or to taste
1 to 1 1/2 Tablespoons extra-virgin olive oil
1 ripe tomato, cut into 1/4-inch dice
1. Bring 4 cups of water (or vegetable stock) and the salt to a boil. Stir in the quinoa and bring to a boil in a large shallow pan. Reduce the heat, cover the pan, and gently simmer the quinoa for 20 minutes, or until tender. Transfer the quinoa to a mixing bowl and let cool completely.
2. Fluffe the quinoa with a fork. Stir in the parsley, mint, green onions, lemon juice, oil, and tomato. Correct the seasoning, adding salt or lemon juice to taste.
Serves 4
high in calcium, protein and phosphorus
from
Steve Raichlen's
High-Flavor Low-Fat Vegetarian Cooking
Os chineses têm participação na culinária peruana. Seus restaurantes, chamados de chifa são populares e desenvolveram receitas próprias. Com os ingredientes que sobravam das receitas, foi criada uma a base de arroz, o arroz chaufa.
Two more of Salt & Pepper's weekend only specials, the choritos a la chalaca (mussels with onions, tomatoes and Preuvian corn kernels) and a chicharrón sandwich. These were both really good, especially the choritos.
"In Peru, ceviche is composed of chunks of raw fish, with lime or lemon juice though sometimes bitter orange (naranja agria), sliced onion, minced Peruvian ají limo, or the popular Andean chilli rocoto are included. The mixture is marinated and served at room temperature, often with cancha (toasted kernels of maize), usually referred to as canchita, chunks of corn-on-the-cob, slices of cooked sweet potato and/or white potato, and yuyo (seaweed). There are many regional variations. A specialty of the traditional central coast (i.e., Lima, Trujillo) is ceviche prepared from shark (tollo or toyo). Corvina (sea bass) or lenguado (sole) is also used. Many Peruvian cevicherías serve a small glass of leche de tigre or leche de pantera as an appetizer, which is a small quantity of the lime juice marinade. In its classical version, ceviche is a very simple dish: fresh sliced fish (white meat fish is better), freshly squeezed key lime juice, sliced onions, salt and chile (ají limo or rocoto)
From www.gogeometry.com/incas/peruvian_cuisine_ceviche_cebiche...
Take a look at the video, narrated by Gaston Acurio, a Peruvian Culinary Genius...
Plato tipico de Perú
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(T) Lenguado fresco, preparado al natural, se cocina la vapor donde el pescado y las verduras que lo acompañan sueltan sus jugos dando como resultado una delicia al paladar.
restaurante "La Costa" Pisco- Peru
La granadilla, considerada por muchos como la mejor de las frutas de la pasión, es nativa de Sudamérica, desde el sur de Brasil hasta el norte de Argentina.
Su color varía de morado oscuro a amarillo – anaranjado, según la variedad. Esta fruta sub tropical tiene forma redonda - ovalada y su sabor, que se compara al de la guaba, se describe como dulce y agridulce.
Dentro de su cáscara dura, lisa y cerácea, encerrada en un saco membranoso, se encuentra una pulpa gelatinosa compuesta de alrededor de 250 pequeñas semillas comestibles, de color café oscuro o negro.
I took this photo in a bodega in the district of Lince near the border with Jesus Maria in Lima, Peru
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If you want to use my photo private use, please contacme:
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Plato tipico del Peru , preparado con papa cocida servido encima de una hoja de lechuga y decorado con Aceituna Morada, Huevo Cocido y una salsa ( preparada con queso Feta, aji ( chile ) ajo, leche evaporada, aceite vegetal)
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All my photographic images are copyright. All rights are reserved. Do not use, copy or edit any of my photographs without my written permission.
If you want to use my photo private use, please contacme:
www.flickr.com/people/irmafloresavila/
RECETA
PAPA A LA HUANCAINA
(Perú)
Ingredientes:
150 Gramos de queso Feta
½ Taza de leche evaporada
8 Papas (medianas sancochadas)
4 Ajíes amarillos (cocido, limpio y sin venas)
- Sal, aceitunas, aceite el necesario
- Lechuga y Huevos cocidos.
Preparación:
Licuar el chile con el queso fresco, leche, sal y aceite, hasta formar una crema.
Colocar las papas cocidas cortadas en rodajas sobre una hoja de lechuga y verter la crema encima. Decorar con huevo duro y aceitunas moradas.
Project 365 // Day 149
Today I had lunch with my dad, he prepared some delicious, authentic Peruvian dishes. My dad had the "Cau Cau Criollo" (top left) and he made me the "Bistec a Lo Pobre" (bottom left) which is absolutely one of my favorite Peruvian dishes, simple, but perfect.
On the right is the signature soft drink of Peru, Inca Kola.
To see the complete Project 365 photo gallery, click here.
Copyright © 2011 Onigun Studio. All rights reserved. Follow me on twitter.
Alguns itens da culinária peruana presentes, como o arroz chaufa e bolinho de quinua. Com molho picante e ají.
Anticuchos is a typical Peruvian food. It is skewered, grilled beef heart.
This photo was published in the children's book "Mammal Meat".
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©All my photographic images are copyright. All rights are reserved. Do not use, copy or edit any of my photographs without my written permission. If you want to use my photo private use, please contacme
La ciruela es el fruto del ciruelo, árbol de la familia de las Rosáceas que alcanza los 5 metros de altura. Esta familia incluye más de 2.000 especies de plantas herbáceas, arbustos y árboles distribuidos por las regiones templadas de todo el mundo. Las principales frutas europeas, además del rosal, pertenecen a esta gran familia.. Se presenta en una amplia gama de tamaños, formas, colores y sabores que dependen de la variedad.
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All my photographic images are copyright. All rights are reserved. Do not use, copy or edit any of my photographs without my written permission.
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A zesty salad great for a change to your normal leafy green variety.
Recipe available at www.melbedggood.com/recipe-tomato-basil-quinoa-salad/
We ordered it our first night in Cusco at Chez Maggy, not far from Plaza de Armas. Spanish for avocado is "palta".
Three stars in the paper today from The New York Times for new restaurant Llama San, from chef Erik Ramirez in the West Village. Link to the article is here: nyti.ms/2QcI4nK
Receta casera para hacer un pollo a la brasa
Ingredientes :
1 pollo entero de 1,200 k (2 lb 10 oz)
1/2 k de sal de cocina
4 cucharaditas de cerveza negra
1 cucharadita de comino
2 cucharadas de vinagre blanco
2 cucharaditas de pimienta negra recién molida
Romero
Orégano
Achiote o pimenton para dar color
Diluir la sal de cocina en 3 tazas de agua, mezclar bien. Introducir el pollo en esta agua salada por 20 minutos. Retirar luego el pollo y descartar el agua.
Mezclar la cerveza con el comino, vinagre blanco y pimienta negra. Cubrir el pollo con esta mezcla por dentro y por fuera, 10 ó 15 minutos antes de iniciar su cocción. No se debe macerar por mucho rato porque puede empezar a cocinarse con la acidez de la mezcla.
Mezclar el romero con el orégano e introducir una pequeña cantidad en la cavidad del pollo; el resto untarlo bien en la parte externa. Luego, frotarlo bien con el achiote o pimentón para que al cocinarse obtenga un color rojizo y se forme una costra crocante.
Colocar el pollo sobre las brasas de leña o carbón, con un mecanismo que le permita dar vueltas. El pollo estará cocido en 1 hora u hora y quince.
Servir con papas fritas, ensalada y salsas en base a mayonesa.
Morning prep time: 5 minutes. Full post with lunch details and packing notes is here at Lunch in a Box.
Sopa tradicional del sur del Peru.
Se sirve en especial en Arequipa y Cuzco.
Aunque hay algunas variantes en la preparacion, aqui les dejo una receta:
Ingredientes
Carne cordero (Lomos)
Yuca
Chuño blanco
Garbanzo
Arroz
Hierbabuena, orégano, cebolla verde
Apio
Nabo
Porro
Ajo
Preparación
1.En una olla con agua se pone a cocer la carne cortada en trozos medianos, con nabo, porro, apio, sal, ajo, hasta que la carne esté casi cocida, luego se saca.
2.En otra olla se hace un aderezo de cebollita a cuadritos con un poquito de aceite, se hace cocer un ratito, luego se le hecha el caldo colado y cuando comienza a hervir se le agrega la carne, el arroz lavado, el garbanzo pelado, el chuño partido, la yuca en trozos regulares; ya para sacar se le agrega una rama de hierbabuena y de orégano.
3.Para servir se espolvorea con cebollita verde picada menudita y ají verde a cuadraditos (opcional)