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Caramelized Rice

3 cups of water

1 lb chancaca (brown sugar loaf)

10 grams anise seeds

2 tbsp raisins

6 cloves

2 1/2 tsp chopped nuts

Cinnamon stick

Salt

1 cup rice

1/2 tsp ground cinnamon

Boil water with anise seeds, cinnamon, and cloves. When boiling, add rice. Simmer until done. In another saucepan, boil the sugar loaf in enough water to cover. When the liquid thickens, add cooked rice, salt, nuts, and raisins; mix well. Put in a dish and sprinkle with ground cinnamon. Serve cold.


PERUVIAN POTATO & CHICKEN PLATTER

3 sm Chickens (cut up)

1 t Cumin

Water to cover

 1/2 ts Coriander Freshly ground black pepper

1 ea Loaf bread (crust removed)

1 c Grated Parmesan cheese

1 cn Evaporated milk

1/2 c Walnuts (finely ground)

2 tb Aji chile powder

 4 Hard-boiled eggs (sliced)

1 Onion (minced)

Cook the chickens in boiling water until tender, about 25 minutes. Shred the chicken and set aside. Soak the crust-less bread in the milk in a separate container. Add the chile powder and mix. Place the onion in a skillet with the oil and saute. When the oil comes to a boil, add the salt, cumin, coriander, and pepper to taste. Cook the mixture for a while, then add the soaked bread, mashed smooth. Next add the shredded chicken and the grated cheese.
Simmer for 20 minutes, covered, checking to see that the mixture does not burn. Then add the walnuts, stirring to blend them in. Serve hot, garnished with hard-boiled eggs.
ROAST SUCKLING PIG IN STEWED FRUITS
Choose a piglet between 15 and 20 days old, weighing at most 10 pounds. This tender meat really does not need much in the way of dressing. Spread the cleaned piglet on a table and then break the spinal column all the way down without piercing the meat.
Next, prepare a salt water mixture to wet the meat and skin all over and place in the oven at high temperature, turning continuosly. At each turn, spread fat onto the pigskin, wetting afterwards with the salt water mixture until skin blisters and turn bronze color. And hour and a half should be enough for all this operation.
Sauce
1 1/2 cups of blackcurrant jam
1 1/2 cups of chirimoya (custard apple) purée
2 cubes of beef stock
2 cups of blended yellow chile
salt & pepper to taste
Mix one cup of chili pepper with the blackcurrant jam. Heat the mix in saucepan and season it with cubes of beef stock, white wine, salt and pepper. The custard apple sauce is prepared as above. This can also be made using fruit like mango, mamey and lucuma among others.
Serve the suckling pig with a side order of corn pastry, green tamales, quinoa grain or purée of the oca tuber.
CAU CAU (Beef Tripe)

1 lb. tripe

1 large onion finely chopped

1 teaspoon yellow hot pepper

1 teaspoon turmeric

1/2 teaspoon garlic, ground

A pinch of cumin seed

4 white potatoes cooked and cubed

Lemon juice

Clean the tripe well and cook in salted water with oregano. When it begins to boil, change the water and add two tablespoons of milk. Cook until tender. Remove and cut in small pieces. Fry the onion, garlic, cumin seed, palillo, yellow hot pepper. Add the tripe with the cooked potatoes and little water. Bring to boil. Before serving add the lemon juice. Serve with steamed rice.


ARROZ TAPADO

1 kg de arroz cocido

1/4 de kg. de carne molida

1 cebolla picada

1 tomate picado

2 cdas de ají panca molido

1 cda. de ajo molido

2 huevos duros

50 g. de pasas

4 cdas de aceite

1/2 taza de agua

Sal, pimienta y comino a gusto

En una sartén con aceite bien caliente freímos la carne molido con un poquito de sal hasta lograr un dorado perfecto. Retirarla reservando el preparado en un plato aparte.
En esta misma sartén incluír la cebolla, el ajo, la sal, la pimienta y el comino.
Cuando la cebolla luzca muy fina añadir el ají panca y el tomate.
Freímos hasta que dore y agregar la carne junto con el agua.
Luego se procede a mezclar bien todo el preparado, dejando secar.
Verificar la sazón y añadir las pasas, las aceitunas y los huevos duros picados.
Dejamos que se cocine durante unos minutos más, removiendo.
Engrase una olla o molde y colocamos la mitad del arroz cocinado en el fondo, encima el relleno o picadillo de carne y sobre él, el arroz restante.


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