Saturday, July 7, 2012

About Peru, a marvellous place








Charming, magical and culturally rich, Peru is a large territory country located in western South America. It is bordered on the north by Ecuador and Colombia, on the east by Brazil, on the southeast by Bolivia, on the south by Chile, and on the west by the Pacific Ocean.

In fact, this land was home to the Chavin and Mochica civilizations, some of the oldest in the world, and to the Inca Empire, the largest state in Pre-Columbian America.

The Spanish Kingdom reach these lands to conquer the region in the 16th century. The King established a Viceroyalty, which included most of its South American colonies. After achieving independence in 1821, July 28th, Peru has undergone periods of political unrest and fiscal crisis as well as periods of stability and economic success.

Info and Facts:

Capital city: Lima
Important cities: Trujillo, Piura, Cuzco, Arequipa
Official languages: Spanish
Independence declaration: July 28th, 1821
Land surface area: 1,285,220 km²
Population estimate: 29,180,900
Currency: Nuevo Sol
Currency symbol: S/.
Time zone: PET (UTC-5)
Car traffic: Drives on the right
Internet TLD: .pe
International Calling code: 51




Peruvian Cuisine: The Project




Sitting in front of a delicious ceviche, Julio - the founder of Kiniro and all of the following projects - thought of a web that would spread the peruvian cuisine taste all over the world. That was the first step for the creation of this web site, which is now one of the most important sites dedicated to the gastronomy in Peru.

With the right tools and knowledge, we made "Peruvian Cuisine" the most prominent and ambicious project of its kinds. And it's a pleasure for me to invite every peruvian cheff, student, restaurant owner and tourists in general, to enjoy and participate of it. Buen provecho!


Inca Kola: "the drink of Peru"






One of the most emblematic brands in Peru, Inca Kola is a comercial drink that stands as a pride symbol for the peruvians. It is also known as Inca Cola or "the Golden Kola", and it's a soft drink with a sweet soft flavor from a herb called "Hierba Luisa". It was made by the Lindley family in Rimac, Lima in 1910, and today the brand is 60% owned by The Coca-Cola Company.

It's important to say that Inca Kola is common in parts of South America, and while it has not enjoyed major success elsewhere, it can be found in Latin American specialty shops worldwide. This delicious soda is yellowish-gold in color, and sold in glass and plastic bottles of various sizes and a can of the same color with an Inca theme.

Inca Kola Ingredients
The company has released public information about the ingredients:
  • Carbonated water
  • high fructose corn syrup and/or sucrose
  • citric acid
  • sodium benzoate (to protect taste)
  • caffeine
  • artificial and natural flavors

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:

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 medium-low and simmer, skimming occasionally, until the broth becomes rich and golden, 3 1⁄2 hours.

Using tongs, transfer chicken to a large plate; set aside. Set a fine sieve over a clean pot and strain broth into pot; discard vegetables. Add potatoes to broth, bring to a boil over medium-high heat, and cook until potatoes are very tender, about 25 minutes.

As you do the last step, you also have to remove and discard skin from chicken. Pull the chicken meat from the carcass; discard carcass. Tear chicken meat into at least 6 large chunks.

Bring the broth to a boil over high heat. Add the egg noodles and cook until al dente, about 10 minutes. Add the reserved chicken pieces and allow them to warm through. Season soup with salt. Divide soup between 6 deep serving bowls. Garnish each portion with eggs and some of the cilantro, scallions, limes, and chiles. Serve immediately.



Drink recipe: Chicha Morada (Purple chicha)






The delicious Chicha morada is a traditional beverage of the Peruvian Coast. It is made from a curious type of cereal calle purple corn, which is exactly the same as the regular corn, but in a very dark purple color. It is a very refreshing drink, and mixed with a little ice, it's perfect for summer.

Ingredients:

• 1 ½ lb (¾ k) purple corn
• Peelings from 2 lb (1 k) cooking apples
• Peelings from 1 large pineapple
• 4 key limes
• 1 cup sugar, or to taste
• 4 whole cloves


Preparation:


To prepare it, bring to a boil the well washed apple and pineapple peelings, the corn and cloves with 3 quarts water. Simmer for half an hour, and then strain.

Repeat simmering process with same ingredients and 3 quarts clean water. We have to strain and mix both liquids.

Finally, add sugar and lemon juice. Serve chilled.

Note: Add sugar and key lime to the Chicha only when ready to use. In fact, before adding sugar and key it can be kept in the refrigerator for a few days.



Recipe: Arroz con Leche (Milky Rice pudding)





The popular "arroz con leche" is one of the most traditional dessert in Peruvian culture. Part of the gastronomy in the coast of the country, this dessert in made with rice, milk, sugar, cinnamon and a secret orange tip. Pay attention:

Ingredients:

* 1/2 cup of rice
* 3 cups of water
* 2 1/2 cups of sweetened condensed milk (2 cans)
* 1 3/4 cups of evaporated milk
* 1/4 cup of port wine
* 1 stick cinnamon
* Skin of 1/2 orange
* Powdered cinnamon

Preparation:

First Boil the rice with the orange skin and the stick cinnamon for 15 minutes; the rice must be well cooked. Remove from the fire and take out the cinnamon and the skin.

Later, you must add the two types of milk. Boil on a low flame for 5 minutes, stiring all the time with a wooden spoon.

We should add the port wine and continue boiling for 3 minutes more. Then let it cool down.

As we know, some people like to eat the "arroz con leche" warm; others, cold. Serve in a glass and sprinkle with the powdered cinnamon.



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.

Place a layer of the potato mash on a serving dish, and spread with a thin film of mayonnaise. Cut the avocado in slices and lay on the first layer of potato mash. Spread a second layer of potato mash, and cover with the tuna mayonnaise. Cover with a last layer of potatoes, and decorated with slices of hard boiled eggs and black olives.

By the way, here is and advice: try variations of the filling using (instead of tuna) crab-meat, shrimps, octopus in olive, or (for vegetarians) plain tomato slices.






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. The sauce should be fairly thick; add more cheese and olive oil if not, or add milk is too thick.

You have to lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in quarters or halfs and place on top of the potatoes. Add black olives if desired.

This dish can be served slightly cold.




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: Bistec a lo Pobre


There is a very particular and delicious way to prepare steaks in Peru. Try the "Bistec a lo Pobre" and you will understand what we are talking about.

Ingredients:
  • 4 sirloin steaks cut to 1/2 inch thickness
  • 4 cloves garlic, mashed
  • salt, pepper, cumin and smoked paprika to taste
  • 2 large onions, sliced thinly
  • 4 medium Yukon Gold potatoes, peeled and sliced thinly
  • 1 packet Sazon seasoning (optional)
  • 4 tbsp olive oil
  • 4 extra large eggs

Preparation

The first step is to rub the steaks with the garlic. Season with the salt, pepper, cumin and smoked paprika. Set aside.
Heat the oil in a large skillet or frying pan. Add the onions and potatoes and sprinkle with salt, pepper and the Sazon, if using. What's more, saute the onions and potatoes over medium to medium-high heat, until very tender, about 10 minutes. I find it helpful to cover the pan for the first several minutes and finish it uncovered. Remember to remove to a serving platter and keep warm.

And in the same pan, sear the steaks on each side and cook them until they are done to your liking. Add a little more oil if you need to. Set them aside with the potatoes and onions. Continue to keep warm.

The eggs must be fried, sunny side up, in a nonstick pan. Leave the yolks soft and runny. Lay one egg on top of each steak. Finally, serve all together.




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 as for sashimi and flatten.
spread out on a flat serving platter and sprinkle with salt.

Pour enough Criollo cream over the fish slices to just cover them and serve immediately, garnished with the small corn kernels.



Recipe: Pisco Sour


The famous Pisco sour, invented in Peru around 1900, is made with Pisco (a very classy grape brandy from the Andean country) and has a bit of bite of secret ingredients to create the balance in this creamy, frothy, limey drink.

Ingredients:
  • 3 cups of pisco
  • 1 ½ cup of sugar
  • 2 cups of lemon juice
  • 1 egg's white
  • Ice flakes
  • Add drops of Amargo Angostura

Preparation:
First, prepare the PISCO SOUR only in a blender. Place the egg white and blend for a few seconds. Add the ice only until it reaches the middle of glass (this is the secret to get that the drink has a very heavy texture) move it and add all the ingredients but the Angostura. Mix it all.

It might be necessary to add some ice water and rectify the quality of a great PISCO SOUR. Enjoy.




Recipe: Rocoto relleno (Stuffed hot peppers)