Picante de Carne (Peru)


  • 1,1 lbs beef (diced)
  • 4 medium potatoes (peeled and chopped)
  • 1 large onion (finely chopped)
  • 3 cloves of garlic (crushed)
  • 2 tablespoons aji panca (Peruvian red pepper paste)
  • 2 tablespoons tomato paste
  • 2 tablespoons oil (preferably corn oil)
  • 1 cup broth or water
  • 1/2 cup fresh peas (optional)
  • 1/2 cup carrots (thinly sliced, optional)
  • Salt and pepper (optional)
  • 1 leaf of laurel
  • 1/2 teaspoon cumin
  • 2 tablespoons chopped fresh mint or coriander
  • 1/2 cup chopped black olives (optional)


Heat the oil in a large pot. Add the onion and fry until it turns golden.

Add garlic, aji panca and tomato paste. Fry for a few minutes.

Add the diced meat and fry until it turns brown on all sides.

Add broth or water and then add chopped potatoes, carrots and peas.

Add salt, pepper, bay leaf and cumin. Mix.

Cover the pot and cook over low heat for about 30-40 minutes until the meat is tender.

Add mint or coriander. Cook for another 5 minutes.

Add chopped olives, if using, and stir.

Remove from heat and serve hot.

This dish is usually served with white rice or corn.

ENJOY YOUR MEAL

Popular posts from this blog

Makdous (Syria)

Image
  18 baby eggplants 2 red peppers 3 small chili peppers 0,33 lbs walnuts 3 cloves of garlic Boil enough water in a large pot and then add the eggplants. Boil for 5-10 minutes until the eggplants are tender. After it softens, turn off the bottom and leave it in water for 10-15 minutes. Get it later. Cut off the tops of the eggplants. Then, carefully slice it lengthwise in half, like a book. Rub a little salt on the inside of each eggplant, then place them on a flat surface so that they do not touch each other and press down with a heavy object. You can place a large pan lid or the bottom of a flat plate on top of them, then put another heavy object on top. Alternatively, you can arrange them in a colander and press them down with a heavy object. With the combination of pressing and salt, this will help remove all the excess juice from the eggplant. Press and hold for several hours or even overnight to remove as much water as possible. The key is to keep them in a cool place and this can
Read more

BRAIN EGG

Image
6 eggs 4 spoons of oil 3 sheep brains 1/2 small carrot 2 sprigs of parsley 2 branches of celery 1/4 lemon 1 small onion 1/2 stale bread salt, pepper The membranes of the brains kept in cold water are peeled off. It is thrown into a container of water and set on fire. Onions, celery, carrots are sorted, washed, and thrown into the brains. After adding the juice of half a lemon and salt, they are all boiled for half an hour and left to cool in the water in which they are cooked. Six slices of half a finger thickness are cut from the bread. The size of the slices should be the size of the rim of the glass and round. Cut breads are fried in oil. 6 wide-mouthed coffee cups are lubricated with softened oil. The parsley is finely chopped. The molds are placed on a rimmed tray. The brains are cut into slices and placed on the bread, placed on the serving plate in a neat shape. Eggs and yolks are broken into the prepared molds without spoiling. Put boiling water on the tray
Read more

Curry (India-Thailand)

Image
The term curry comes from the Tamil word kari (sauce) and refers to a variety of dishes prepared in a thin, soup-like spicy sauce. Curry can mean two things: a casserole of curry-spiced meat, fish, or vegetables traditionally served with rice, bread, or cornmeal, or a dish flavored with curry powder or curry paste. Although curry originated in the Indian subcontinent, today it is a global dish served in Thailand, Japan, Indonesia, Malaysia, South Africa, Mauritius, Singapore, Germany, the United Kingdom and the United States. There is a wide variety of curries, as they are prepared all over the world. Creamy Ceylon curry made with coconut milk. Hot and spicy pork curry called Vindaloo. Rogan josh, a Persian curry made with meat marinated in yogurt. A stir-fried curry with precooked meat, onions and tomatoes called Jalfrezi. Known as the most spicy curry dish, the English phall made using eight chili peppers and the list goes on. In addition to being one of the most internationally accl
Read more