View allAll Photos Tagged PeruvianFood
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
This Uru woman on one of the floating islands on Lake Titicaca is holding up in her right hand a whole freeze dried fish and some other type of meat in her left hand. To her right on the totora reeds is a freshly dressed lake bird which looks like a heron family member. They raise some of these type birds on their islands and also hunt for others among the wild reed beds.
The Quechua people probably invented freeze-drying food in the high Andes, with freeze-dried potatoes being a staple of their diet. Since the temperatures routinely get to freezing at night, the farmers who raise potatoes (some say there are over 400 varieties), leave them out to freeze at night. The next morning, they walk on the potatoes to squeeze out any moisture, then let them freeze again over night. We heard they repeat this process for about two weeks untl the potatoes are completely dried. This allows them to keep the potatoes almost indefinitely. Then when they want to eat them, they soak them in water, reconstitute them, and then cook them. Many of the people who are raised on them, love them. Many who taste them for the first time do not like them. I personally did not like the taste. But one of my friends said when his sister was working in Peru, she baked some potatoes and the Peruvian people hated the taste of her baked potatoes. So apparently a lot depends on what you grow up eating.
The Quechua also freeze-dried meat in the high cold nights and called it "charqui." That's where our word "jerky" comes from as the idea was spread by the Spanish according to what we were told. While some linguists dispute this because dried meat has been used in many other parts of the world, it is possible that the name "jerky" was spread by the Spanish and became the common name for something that had been called many names in other areas.
In the foreground are fresh totora reeds which they chop into shorter lengths and then peel to eat the starchy interior. There is a pile of the ready-to-eat reed cores to the right of her basket.
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.
Plato tipico de Perú
©Copyright
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/
_____________________________________________
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.
"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...
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.
(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
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)
___________________________________________________
©Copyright
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.
©Copyright
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/
______________________________________________
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".
©Copyright
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:
We ordered it our first night in Cusco at Chez Maggy, not far from Plaza de Armas. Spanish for avocado is "palta".
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.
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.
©Copyright
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:
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)
La receta para esta delicia arequipeña:
Limpiar meticulosamente el libro de res o rachi.
Se "pela" con un cuchillo las adherencias indeseables.
En una olla mediana se fríe
· 1 cebolla picada en cuadraditos. Se agregan
· 4 cabezas de ajo picados
· 2 cucharadas de culantro picado (se puede soasar primero para que no caiga pesado)
Cuando la cebolla está transparente se añade el libro de la panza picado
Si es necesario se ajusta con un poco de agua y se sazona con sal.
Se deja unos minutos para que sude.
Se debe cuidar de no pasarse con el tiempo de cocción pues se endurece el rachi.
Se sirve acompañado de papa sancochada y llatan de rocoto.
Morning prep time: 5 minutes. Full post with lunch details and packing notes is here at Lunch in a Box.