Peru-Recipes.com

Jalea marina (Marine jelly)

Diego — Mon, 13 Apr 2009 21:26:02 +0000

Another delicious seafood-based recipe. In only one dish you will find a wide variety of things: fish, squids, prawns, clams, scallops… but, in spite of that, its preparation isn’t complicated. Follow the recipe and you’ll get marine jelly for 4 people. Ingredients: 300 g of white fish fillets 4 big squids 1 1/2 tablespoons of [...]

Manjar de chirimoya (Cherimoya delicacy)

Diego — Thu, 02 Apr 2009 20:33:09 +0000

The cherimoya is a fruit native to the Andes and it’s used a long time ago in the ancient peruvian dishes – the Mochica culture alredy ate it from 100 A.D.!- it’s a sweet and soft fruit; Mark Twain called it “the most delicious fruit known to men”. Using it we’ll prepare a fabolous dessert [...]

Saltado de calamares (Sauté of squids)

Diego — Wed, 01 Apr 2009 20:46:46 +0000

I’ve already written a lot of times about the richness of the peruvian sea, so this is -as Pink Floyd sang- another brick in the wall. This time we’ll prepare a dish similar to the lomo saltado (sauté of beef tenderloin), but with squids. It will be enough for 4 people… if they’re well-mannered! Ingredients: [...]

Torrejas de yuca (Cassava croquettes)

Diego — Mon, 30 Mar 2009 22:06:47 +0000

The word torreja in Peru isn’t the same than torrija, a fried slice of bread. Torreja is a dish similar to croquette (or croqueta in spanish). Usually the first is used for a deep fried mix of vegetables, flour and eggs; the second includes meat, usually beef. We’ll use “croquettes” for both. With this recipe, [...]

Puka picante (Spicy puka)

Diego — Tue, 24 Mar 2009 21:30:39 +0000

This recipe is from a region called Ayacucho, in the south of Peru. It was almost unkwown some weeks ago until Magaly Solier, the actress from La Teta Asustada (Golden Bear in Berlin Film Festival), talked about it: the film director, Claudia Llosa, met her when she was selling Puka to get money for traveling [...]