Peruvian Food Cocina Peruana
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Linguine pasta tossed in a creamy basil pesto sauce accompanied with Flambéed Beef, onions, tomatoes and cilantro.
A cozy evening glow outside El Inka Peruvian Cuisine on St Clair Avenue West, Toronto. I was drawn in by the timber beams and soft string lights — a small city moment, with architecture and atmosphere doing all the talking.
Aqui la receta casera para 4 o 5 platos:
3/4 Kg. de arroz previamente cocido
1/2 Kg. de Carne (puede hacerse también con pollo, como el de la foto)
2 Cebollas
5 Cebollitas chinas
1/2 atado de ajo chino o ajo comun (si es arequipeño, mejor!)
2 o 3 huevos
100 grs. Jamón (opcional)
Sal y pimienta al gusto
Sillao o salsa de soya
Preparación:
ADVERTENCIA: Tener cuidado al agregar sal al arroz y a la carne puesto que el Sillao es salado.
Corta la carne en trozos pequeños y sazona con sal, pimienta y ajos molidos.
Corta la cebolla en cuadraditos y la cebolla china al sesgo.
Corta el pimiento al sesgo, muy menudo y sancóchalas levemente (yo les hecho agua muy caliente en un colador)
Haz una tortilla con los huevos y córtala en cuadritos.
Frie la cebolla y el pimenton, con poco aceite, pero muy caliente.
Fríe la carne (o el pollo) y luego agregale unas dos cucharadas de agua para que se dore.
En un poquito de aceite, fríe el arroz (previamente cocido), agregándole poco a poco el sillao. Mézclalo bien. Agrégale las cebollitas chinas y retíralo del fuego, mezclando con el resto de los ingredientes. Adorna con el huevo picado.
Se sirve solo o acompañamdo a otro platillo de chifa.
Plato Peruano, elaborado con arroz, pollo , cilantro , chicharos, cebolla, ajo ,comino zanahoria, aceite y pimiento rojo
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Lomo saltado (beef stir-fry with wedges of red onions and tomatoes, dark and light soy sauce and vinegar, served with white rice and potato chips)
Este rico escabeche de gallina brasileña lo prepare yo en Talara, Piura con mis manitos, la verdad les digo, me quedo riquisimo, tambien se prepara con pollo o pescado, lleva cebolla, vinagre, aji,lechuga, huevo, aceituna, queso y camote
Tradicional postre limeño.
Los orígenes del postre se dan a mediados del siglo XIX en la ciudad de Lima, Perú, sin embargo tiene una clara influencia islámica. El primer dato que se tiene respecto a su elaboración se encuentra reseñado en el Nuevo Diccionario Americano de Cocina del año 1868 bajo el nombre de Manjar Real del Perú.
Quite a feast!
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These a delicious Peruvian treats made with melt-in-the-mouth shortbread and dulce de leche filling. I got the cookie recipe from prettysimplesweet.com/alfajores. These cookies are really soft and wonderfully tender crumbs.
I made the cookies into sand dollars, for a beach theme.
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
Peruvian chocolate mousse, caramelized quinoa meringue and lucuma ice cream
Surprised to see fried Quinoa taste so good! at the La Mar SF
Sopa propia de la cocina criolla peruana, el Chupe de Camarones es originario de la zona de Arequipa donde abundan los camarones.
Según Santiago Antúnez de Mayolo, el “chupi es la designación genérica que tenían las viandas preparadas en un medio líquido(...), pero que además contiene sustancia, zumo o jugo, sea la consistencia de un caldo sabroso por los ingredientes empleados en su preparación, sin ser espesa” .
This is a Peruvian jelly cake, also called the ice cake (helada). It's made using a fatless sponge cake and evaporated milk beaten with a strawberry gelatin. The result is a light, airy cake that's not too sweet.
The recipe is here: webmediums.com/gastronomy/meet-and-learn-how-to-make-the-...
Causas de Tuna: Peruvian mashed potatoes made with a touch of lime and a hint of peruvian chili pepper, topped with tuna salad with housemade mayonnaise and avocado.
Taken inside the Inkazteka Peruvian Restaurant in the Dillonvale Shopping Center the Dillonvale neighborhood of Cincinnati, Ohio.
As luck would have it, it was a very bright midday, so the sun was streaming through the South facing window which made getting the best shot a bit difficult. Note that the mannequin has two left hands.
The restaurant serves both Peruvian and Mexican food. The service was quick and the food was tasty and hot. However, unfortunately I tend to be a member of the clean plate club and the burrito was bigger than I should have eaten, so I ate next to nothing at dinner that night.
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
Lomo Saltado is a dish of marinated steak, vegetables and fried potatoes, usually served over white rice. It is one of the most popular recipes in Peru and is often found on the menu at many smaller restaurants at a very reasonable price.
en.wikibooks.org/wiki/Cookbook:Lomo_saltado
Aromas del Peru Restaurant in Miami
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
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.
This is super simple and mighty delicious as a side or even a main entree.
Here is the recipe:
INGREDIENTS
* 1 teaspoon vegetable oil
* 1 onion, chopped
* 3 cloves garlic, peeled and chopped
* 3/4 cup uncooked quinoa
* 1 1/2 cups vegetable broth
* 1 teaspoon ground cumin
* 1/4 teaspoon cayenne pepper
* salt and pepper to taste
* 1 cup frozen corn kernels
* 2 (15 ounce) cans black beans, rinsed and drained
* 1/2 cup chopped fresh cilantro
DIRECTIONS
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
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.