Petite blog for Peruvian wellbeing

Category: peruvian food (page 3 of 8)

Recipe: Peruvian style pork chicharron

Wouldn’t it be great if the weekend was longer than the weekdays. I sigh. Meanwhile, I’m very excited to share this week’s post for Peruvian style pork chicharrones. It can also be described as Braised and Fried Pork. However you call it, it’s a very filling breakfast we enjoy in Peru, mostly served within a bread bun and with fried slices of sweet potatoes and a sauce of onion rings bathed in lemon and salt. Español aquí.

This was the first time I made it (I made an Instagram promise). I used a pancetta pork cut and, for the video, ½ kilo of pork. Of course you can choose a leaner pork cut with less fat. I hope to try it again soon. Its very easy to make, but I didn’t label it with the “easy to make” recipes because cooking it in water took quite a long time. I can’t lie to you.


Sorry about the video quality, I hadn’t noticed the camera tilted and caught part of a furniture.. You don’t mind right? See you next time!

Ingredients
1 kg of pork, I used bacon
1 sprig of huacatay mint (optional)
Water
Salt

Preparation
Cut the meat into medium pieces.

Salt.

Cook in water up to the surface of the meat.

Add a branch of spearmint.

Let the water be consumed.

Let it fry in the fat that is released from the meat. Add oil if desired.

Serve it in a bread bun with fried sweet potato slices and onion sauce.

Serves 8 portions.

Ten places to eat delicious in May (and help with education) | Video

Hello friends. At 31 years old, I’m going to be… an aunt. As I shared in this week’s video recipe, my sister is going to be a mom for the first time. You don’t know how happy this makes me. At the same time, I think a lot about how I’m going to help my nephew to grow. I know that education will be his best gift. Since I have been making gifts for children, I have been choosing books. Now that I know that out of every 10 Peruvian children, only 5 understand what they read, I won’t stop. Español aquí.

That is why I wanted to take a lil bit of time to tell you about the “Aprendamos Juntos” program, which is supported by the “Fundación Custer” and their campaign “Una causa por la educación”. The campaign name has quite a cute pun in Spanish. “Aprendamos Juntos” is an initiative that provides educational therapies for children in 1st and 2nd grade, coursing in schools that are vulnerable to learning problems and are located in places such as Comas, Ventanilla, San Juan de Lurigancho, among others. Click here to read more about them. In summary, they strengthen children’s learning capabilities with psychologists, involving their teachers and their parents.


But what about the food? Here is where I tell you that these ten restaurants – which are already quite well known and respected in Lima – have pledged a percentage of their profits in May towards the program. Because I know we all love to eat good food, I hope you can keep them in your radar and join us in this good cause. I also plan to collaborate (with my humble salary) and I will be sharing pictures of the restaurants I visited through my social networks. And you, do you know where you want to go?


1. ámaZ

2. Mangos

3. Cala

4. La Bonbonniere

5. Punta Sal

6. La Huaca Pucllana

7. Cuarto y Mitad

8. Charlotte

9.Popular de aquí y de allá

10. Costanera 700

Recipe: Peruvian style chili chicken | Video (New)

Hi lovelies! I hope you are excellent! I turned 31 last week… But enough about myself because this post is dedicated to someone very special to me, my mom. I know I already shared a recipe for Peruvian style chili chicken last year. The difference with this one is that my camera is less shaky and that I’m only using one type of Peruvian chili, the yellow one which we also call green for some reason I don’t know. Español aquí.

In case you are wondering why I using less ingredients, I did it for two reasons. The first one is because my mom always made it this way. The second is to show you that you can still make it from places with less access to Peruvian ingredients and that way you don’t lose the habit of eating Peruvian. For me, the taste remains.


Before jumping into the recipe I want to wish all the beautiful moms who are visiting my blog a very happy Mother’s Day. I am very blessed to have had a mother who loves me very much and now I will enjoy Mother’s Day even more because my older sister is soon to become a mommy for the first time. I have a very beautiful family and so many reasons to be thankful. I hope you do too. Hugs for everyone!

Ingredients
1 chicken breast
1 red onion, minced
2 garlic cloves, minced
2 yellow Peruvian chili peppers, without seeds and veins, crushed with oil
4 slices of white bread or 1 ciabatta bread
2 tablespoons of walnuts, finely chopped
3 tablespoons of grated Parmesan cheese
1 cup of milk
Salt and pepper

Preparation
Boil the chicken in salted water.

Let the chicken cool off.

Soak the bread in the broth from the chicken.

Pull the chicken and set it aside.

Sauté onion and garlic.

Add the Peruvian chili.

Add the soaked bread.

Incorporate the chicken.

Add the Parmesan cheese, walnuts and milk.

Cook at low heat for 10 minutes.

Garnish egg slices and serve with cooked potatoes and white rice. I recommend eating only with carb.

Makes 4 servings.

Recipe: Two ways to make Peruvian style rice | Stovetop and Rice Cooker | Video

This week’s post is dedicated to this favorite Peruvian side. As my fellow countrymen and countrywomen know, white rice is the companion par excellence for Peruvian dishes such as Sauteed beef, Seco Stew and more. In fact, several of the recipes I’ve shared this year recommend serving “with rice”. It’s something like the fish is to the water as the Peruvian is to the rice. So, if you don’t know how to make rice, this is for you. Español aquí.

The history of rice in Peru begins in China, about nine thousand years ago. From there it traveled to Spain with the Arab migration, from where it was introduced to the new continent. Although the type of rice which is common in Peru is short grain, there are other varieties of long and medium rice. I emphasize this because during a visit to Texas I spent 15 minutes looking for rice. In the end, I learned about basmati rice, which is a long grain rice that can be prepared with Peruvian seasoning.



I recommend not helping yourself different types of carbohydrates in on plate as is customary here when served generously. Its best to choose one. Personally, I replace rice with fibrous carbohydrates like cooked vegetables such as broccoli. Or, when I do have it I like to measure half a cup to know how much I’m eating.

For the recipe we will make the rice on stovetop and with a rice cooker. I used a cup of rice with 1 ½ cup of water. If you make more rice, always use the same amount of water as rice + ½ cup of water. For example, for 3 cups rice, 3 ½ cup water. Some people rinse the rice with water before cooking. It’s a preference associated with washing off starch and other elements.

1. Stovetop

Ingredients
1 cup of rice
1 ½ cup of water
2 garlic cloves finely chopped
Salt to taste
Oil to taste

Preparation
Heat a greased pot. Brown the garlic and salt.


Pour in the water. Throw in the rice.


Cook over low heat for 12 to 15 minutes. Watch over so that the rice doesn’t burn.


2. Rice pot

Ingredients
1 cup of rice
1 ½ cup of water
2 garlic cloves finely chopped
Salt to taste
Oil to taste

Preparation
Grease the pot. Introduce the garlic and salt.


Add the rice. Incorporate water. I realized that I added water and rice in different order between the stovetop and rice pot preparations, but don’t worry about the order because it doesn’t matter.


Cover the pot and select the cook option. The rice will be ready when it changes from the cook option automatically. In my case it took about 20 minutes.


Thank you for reading. I hope you liked this post!

Mucha Ale won Cookpad Peru Easter challenge

We are very pleased to share with you that our Peruvian style locro stew was recognized as the Recipe with the best photos for Cookpad Peru’s Easter #retoSemanaSanta challenge. Español aquí.

The Easter contest had seven categories with many delicious recipes from Cookpad Peru’s users. Check out our recipe in Cookpad (in Spanish) here and the results (in Spanish too) here.

Remember you can find our recipes in Cookpad Peru as Mucha Ale.