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Showing posts with the label recipe

Recipe: Cau Cau

There's one very particular dish in Peruvian cuisine that stands out for it's ingredientes and cooking process, and that is  Cau Cau . It is a stew commonly prepared with chopped potatoes, yellow pepper and chicken or tripe (cow stomach). The origin of this dish, as well as that of its name, has several theories and not everyone agrees. In the first place, the creation of the cau cau is associated with the time of the Spanish colony, where Indian slaves and non-white people had limited access to ingredients and only had the frequently discarded parts. Hence the use of liver, intestines and stomach of the cow. Is it a coincidence that the pronunciation of the name Cau Cau sounds very similar to "Cow Cow"? Perhaps, but it also leads to amusing speculation about the origin of the recipe. Cau Cau Ingredients: 1.6 pounds tripe (mondongo) 2 tablespoons butter 2 sprigs spearmint Oil1 chopped onion 1 teaspoon garlic 1 cup diced carrots and peas 3 tablespoons yellow pepper ¼

Recipe: "Arroz Con Pollo" (Green Rice With Chicken)

Green and unique. Everybody loves " Arroz con Pollo " in Peru. Sure, the obvious combination of chicken and rice is not tied exclusively to this country. Actually it has mediterranean roots. But this version is quite different and certainly delicious. People in Lima prepare this dish really often every week, because it's simple, tastes really good and the ingredients are easy to get anywhere in the country. Adding corn or even dress the rice with the popular "huancaina" sauce are even greater variations. Ingredients: 1 chicken in pieces 1 onion diced in really small parts 1 smashed garlic 1 spoon of aji amarillo 1 diced carrot 1 cup of coriander 3 cups of rice 1 portion of beans 1 sliced pepper Preparation: Remove the skin and marinate the chicken with salt, garlic and aji amarillo for 50 minutes. Brown the chicken with oil for three minutes, using a pot. Put the chicken aside for a while, and use the same pot to cook the onion, carrot, aj

Recipe: Anticuchos (Peruvian Grilled Beef Heart)

Some traditional dishes in Peru have a strong influence from African immigrants that arrived in the XVIII century. One of those are the anticuchos, which are small pieces of grilled skewered meat, usually beef heart. The meat acquires a strong taste when marinated in vinegar and spices (such as cumin, aji pepper and garlic) and often come with a boiled potato, salad and corn. Ingredients: • 1 Beef heart or 500 grams / 2 lb of beef rump steak • Salt • 3 to 4 cloves of smashed garlic • ½ cup of red wine vinegar • 2 tablespoons of olive oil • 1 tablespoon of ground cumin • 1 large chili peppers, finely chopped without seeds Preparation: Work on the beef heart in order to get rid of veins and fat. Cut the heart or rump steak in small 3 to 4cm (1 to 1½ in) cubes. In a large bowl mix the vinegar, oil, salt, pepper, crushed garlic, chili pepper and ground cumin. Add the heart cubes and let the heart marinate for several hours or overnight. If you are using rump steak you do no

Recipe: Rocoto Relleno (Stuffed Hot Peppers)

Hot, delicious and unique. One of the most well known rocoto dishes in Peru is the rocoto relleno . This is a traditional entree from the Andean city of Arequipa , made with rocoto (chili pepper). Besides the meat, it can be stuffed with many another ingredients. As for the ideal stuffing, this beef mix contains beef, pork, onion, garlics, margarine (or butter), cream, peacans and it will be a heaven meal. Ingredients: • 7 rocotos with a wide base • 3/4 cup of red vinegar • 200 g (1/2 lb) of ground beef • 100 g (1/4 lb) of ground pork • 3 tablespoons of olive oil • 3 tablespoons of tomato sauce • 1/2 glass of dry white wine • 2 tablespoons of cream • 1/4 cup of ground peacans • 1/2 cup of beef stock • 1 tablespoon of aji panca paste • 6 small potatoes, cooked and peeled • 1 red onion, chopped • 2 cloves of garlic, ground • 1/4 cup or margarine or butter • 1/2 tablespoon of flour • 3/4 cup of mozzarella cheese • 1/2 cup of grated parmesan cheese • 2 tablespoo

Recipe: Tiradito

The tiradito is the brother of ceviche. However, we could say that this dish has a japanese greatgrandfather. Indeed, the influence of the many Japanese immigrants who came to South America in the nineteenth century is apparent in the way the fish is sliced rather than chopped, and ginger, soy, and other Japanese ingredients often find their way into the delicious Tiradito. Ingredients 1 1/4 lb flounder fillet (almost any fresh fish or shellfish will do) 4 tbsp of aji amarillo paste 2 aji limo, seeded, deveined cut into brunoise 2 tbsp cilantro in chiffonade 1 tsp minced garlic 2 tbsp of vegetable oil 4 tbsp key lime juice salt and white pepper Garnish: Cooked kernels from one fresh ear of peruvian choclo (corn) Fresh parsley chiffonade Preparation Use a clean big bowl to whisk together the key lime juice, salt, pepper, crushed garlic, aji limo, chopped culantro, aji amarillo paste, and vegetable oil. Keep chilled. Now cut the fish meat fillet into thin slices on the diagonal

Recipe: Suspiro a la Limeña (Lima style Sigh)

The Suspiro is a traditional Peruvian dessert from the coastal cities. The preparation is easy and very simple, yet the flavour is outstanding. Ingredients 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 1 tablespoon vanilla extract 2 beaten egg yolks 2 beaten egg white 1 cup confectioners' sugar 1/4 teaspoon ground cinnamon (optional) Preparation 1. In the first place, whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Then place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside. 2. Remember to whip the egg whites with confectioners' sugar to stiff peaks. Spread meringue on top of milk mixture. Refrigerate until cold, for 3 hours. Finally. sprinkle with cinnamon before serving.

Recipe: Choros a la Chalaca

One of the most traditional marine dishes of the Peruvian coast, the "Choros a la Chalaca" (Chalaca style mussels) is delicious, refreshing and exotic. Ingredients: 36 mussels (boiled until open, left intact on a half shell) 6 tomatoes (I use roma, finely diced) 3/4 cup cilantro (diced) 1 small red onion (finely minced) 1 (16 ounce) can yellow peppers (aji amarillo) 1 tablespoon msg 2 limes, juice of Preparation: First of all, place the can of aji amarillos with their juices in a blender and puree for 1 minutes. Then, place the tomatoes, onions, cilantro, and blended aji's in a large bowl. Add the msg and the lime juice. Place the mussels on a half shell on a serving platter and top each with one tablespoon of the Aji mixture. Finally, serve with a nice cold beer and enjoy!

Recipe: Lomo Saltado

A delicious modern dish from the coast of Peru, the Lomo Saltado is made with beef, onions and fried potatos to make a delicious combination. Ingredients: 2 Tablespoons Vegetable Oil 1/2 Cup Onion -- sliced 2 Cloves Garlic -- minced 1/2 Cup Bell Pepper, Red Or Yellow -- chopped 1 1/2 Cups Potato -- cubed and cooked 1 Tablespoon Jalapeno Pepper -- diced 1/2 Pound Sirloin Steak -- sliced thin 1 Tomato -- chopped 1 Teaspoon Fresh Oregano Salt And Pepper -- to taste Preparation: In the first place, you must heat oil in a non-stick pan and saute onion, garlic and bell pepper. Add potato and cook, stirring occasionally, until potato just begins to brown. Add chile and steak. Saute a few more minutes. Stir in tomato, oregano, and pepper. Serve with steamed rice.

Recipe: Peruvian Caldo de Gallina (Chicken Soup)

A soup from the coast of Peru, made with chicken and noodles. It has a strong taste and people usually eat it in the morning, specially after a party night. Ingredients for Caldo de Gallina: 1 5–6-lb. stewing chicken or hen 2 leeks, trimmed, roughly chopped, and washed well 2 ibs celery, roughly chopped 2 carrots, roughly chopped 1 1" piece ginger, peeled and smashed 1 head garlic, halved crosswise 6 medium yukon gold potatoes, peeled and left whole 6 oz. dried egg noodles Kosher salt, to taste 6 hard-boiled eggs, peeled and halved 2 tbsp. chopped cilantro 4 scallions, thinly sliced 2 limes, quartered 1 fresh red chile (such as fresno), stemmed, seeded, and finely chopped Preparation: We must start by rinsing the chicken under cold water and remove and discard giblets (or set aside for another use). Put chicken, leeks, celery, carrots, ginger, garlic, and 5 quarts cold water into an 8-quart stockpot. Bring to a boil over high heat; reduce heat to mediu

Recipe: Papa a la Huancaina (Huancayo style potatoes)

"Papa a la Huancaina" can be translated as "Huancayo style potatoes" and it's a Peruvian salad of boiled yellow potatoes in a spicy, creamy sauce called Huancaina sauce. This dish is typically served over lettuce leaves and garnished with black olives, white corn kernels and hard boiled egg quarters. Extremely delicious. Ingredients • 10 medium potatoes (new or red a good choice or Yukon Gold potatoes) • 1 lb queso fresco or romano cheese or Mexican blend cheese or feta, work well • 6 red sweet peppers (use small sweet red and orange Ajies peppers. When using whole ajies, first clean out the seeds) • 1/4 small habanero pepper (clean out the seeds or be careful it is very hot) • 1 cup evaporated milk • 1/2 cup vegetable oil • salt and pepper • lettuce • 3 hardboiled egg • black olives • 2 garlic cloves Preparation First, boil, peel and cut in slices potatoes (Yukon Gold potatoes). Then, in a blender, mix the cheese, peppers, milk, oil, garlic, salt and pepper

Recipe: Peruvian Causa

The Peruvian Causa is one of the most popular dishes all along Peru's coast. Besides being delicious, the traditional causa is fairly economic and easy to prepare, making it accessible to the rich and the poor, great chefs and terrible cooks. Moreover, it's a versatile dish that allows for many variations, both in the purée and in the fillings. That's why we want to provide you with the classic recipe, a potatoes and ají amarillo mash filled with tuna and avocado. Ingredients: • 1kg potatoes (yellow, if available) • 4 tbsp ají amarillo paste • ½ cup vegetable oil (olive oil not recommended) • Juice 1 key lime • 1 can of tuna-fish packed in oil • ½ onion, finely chopped • 1 cup mayonnaise • 1 avocado • Salt Preparation: First of all, boil the potatoes in salted water. Peel and mash while still hot (enough to handle). Let cool and mix thoroughly with the ají amarillo paste, vegetable oil, and lime juice. Salt to taste. Mix the tuna with the chopped onions and mayonnaise.