-
-
Categories
- German
- Árabe
- Arequipeña
- Rices and grains
- Poultry
- Meats
- Cheesecakes
- Chifa
- Creative
- Criolla
- Breakfast and Brunchs
- Salads
- Starters
- Spanish
- Events and Restaurant reviews
- French
- Fusion
- Eggs
- Inglesa
- Italian
- Mexican
- Nikkei
- North American
- Breads
- Pasta
- Peruvian
- Fish and seafood
- Appetizers
- Desserts
- Preparaciones de base
- Dairy products
- Russian
- Sauces
- Sandwichs
- Soups and Creams
- Vegetarian
-
Blog: Monitouille Topics:Cooking, Recipes, Peruvian -
Category Archives: Peruvian
Ver post de Meats
10 people
Newbie
40m
15m
Lomo Saltado
Number of Diners
Difficulty Level
Preparation Time
Cooking Time
Ok, I’m back I promise!!! I’m a living change so it’s difficult to keep with everything… but one thing I’m telling you for sure: I wouldn’t change my Peruvian Lomo Saltado for anything in the world!
So… we are close to our Independence Day, 28 de Julio, where us peruvians all over the world celebrate by eating and drinking peruvian food. And of course all peruvians in Perú… which I envy because they get to travel as well since it is holidays! Anyway, I thought about this post before time so you can do it for our special day 28 de Julio or any day you like. It was also the chosen one in my facebook fan page as the next recipe I should post, so timing is perfect. Let me warn you, people are always impressed and want more than more. I prepared it to some friends in Berlin and they enjoyed it very much!
Peruvian Lomo Saltado is a very typical ‘comida criolla’ dish. Some people say it has the Chinese influence (called Chifa) since it is prepared in a wok and the cut of the ingredients is like a typical chinese sautée. It is an easy plate, just make sure you have the rice and fries ready, then it’s all about cutting the ingredients and 10 to 15 minutes in the wok. The meat should be tender. The best quality always makes the best taste, since it is the main ingredient. However if you are cooking for many and don’t want to spend so much money there are many good meats and not so expensive. Be sure it has no nerves and it remains tender when cooked.
Ingredients.
- 1,2 kg beef tenderloin
Posted in Meats, Criolla, Peruvian
Tagged 28 de Julio, cooking, easy, lomo saltado, step by step, Perú, recipe, soy sauce, sillao, wok
2 Comments
Ver post de Peruvian
Beginner
30m
5m
Tequeños
Difficulty Level
Preparation Time
Cooking Time
This is the first appetizer I cooked in Berlin for 8 german friends. A great way to start because it is undoubtedly THE appetizer for all peruvian homes. I’ve prepared them so many times and there has not been a single ocassion where there has been any leftover. Cheese rolled up into wonton pastry and guacamole sauce. This is a gift for you guys, it’s easy and everyone likes them.
Ingredients. 60 tequeños.
- 2 guacamole –> recipe here
- 1 egg white
- 1 package of wonton pastry
- 300 gr salty fresch cheese
Note on what cheese to buy: in Madrid I usually buy the fresh cheese from Ecuador that I find in internet latin stores, since in Perú we prepare tequeños with salty fresh cheese. However, you can make them with mozarella cheese, gouda and other butter cheeses and even with type feta, which is the cheese I used last time here in Berlín and they were delicious as well. So don’t have a hard time looking for cheese!!! buy your favourite!
Preparation.
- Separate the egg white from the yolk and have it ready on a small bowl.
- Take a single wonton pastry and place a piece of cheese aproximately the same length as the pastry leaving aproximately 0,5 cm on each side for sealing. See photograph.
- Roll the pastry, and when you get to the end place the egg white over the sides and to seal the tequeño.
- Repeat until you’ve got no more cheese or pastry!! I usually calculate around 4 per person. You can prepare them with time and when the guests arrive have the guacamole ready and just fry them!
- So yes, fry them and serve with guacamole.
Posted in Peruvian, Appetizers
Tagged amigos, appetizer, cooking, cocina peruana, easy, party, guacamole, masa wantán, step by step, cheese, recipe, yummy, tequeños, wonton
2 Comments
Ver post de Criolla
8 people
Beginner
20m
45m
Starter: a traditional peruvian ‘Causa Limeña’.
Number of Diners
Difficulty Level
Preparation Time
Cooking Time
Last Sunday came friends at home for lunch. My aunt was also visiting Madrid and it had been a while since I didn’t invite many friends over. I was eager to cooking all day long. So I prepared a three-course menu with a starter, a second plate and dessert. The starter was this ‘Causa Limeña’, a very traditional peruvian dish. I bought a very good quality tuna I was wanting to try a while ago from El Teso (and I have to tell you I highly recommend it, delicious tuna).
For the ones who haven’t tried it yet and don’t know what it is: imagine a cold lasagna made of potato puree (with lemon and chilli) filled with whatever you like. In Perú we make it of chicken, octopus, tuna, crab, asparagus, whatever you like!! Be creative!!! Perfect for summer time, do it on a Monday and to the fridge. You’ve made yourself an excellent afternoon ‘snack’ for children after school, surprise for friends, light lunch. I love it. I am in love with my peruvian Causa. Let’s start with the menu then.
Ingredients. Makes 8 personal ‘causas’ or one medium 20 x 20 cm pyrex.
For the causa:
- 1/2 kilo of potatoes
- 1/4 cup of vegetable oil
- 4 tablespoons of pasta de ají amarillo
- 2 limes
- 3 lemons
- 1 avocado
- 1 can of a good quality tuna
- salt and freshly ground pepper
- 1 cup of home-made mayonnaise (below)
For the home-made mayonnaise:
- 1 cup of vegetable oil
- 1/2 garlic clove or a teaspoon of roasted garlic paste (provides a softer flavour)
- the juice of half a lemon
- 1 tablespoon mustard
- 1 egg
- salt and freshly ground pepper
Posted in Criolla, Starters, Peruvian, Appetizers
Tagged avocado, tuna, causa, causa limeña, cooking, easy, mayonnaise, morrillo de atún, palta, papa, step by step, patata, peruvian, recipe, summer
5 Comments
Ver post de Starters
Advanced
45m
40m
Peruvian Humitas
Difficulty Level
Preparation Time
Cooking Time
This post goes is dedicated to my Mom for Mother’s Day and to every other Mom as well.
When I was in Lima a couple of months ago, my Mom and I got together to cook. She’s always been a great cook and I’ve learned many tricks and recipes from her. My Mom says that the passion for cooking that I have, I’ve inherited from my great-grandmother (her grandmother). That’s why that day we cooked Mamitas’ Ester great Humitas.
I promised my Mom that I wouldn’t tell the secret ingredient of this recipe, so you’ll see listed in ingredients a “secret touch“. Let me tell you though that you can play with the Humitas all the time. You can add raisins and more sugar and they’ll be more for dessert, some cilantro and chili and they’ll be more ‘criollas’, other flours, another corn, both, purple corn, plenty of ideas. Imagine the “secret ingredient” as an “imagination ingredient” where you can add whatever you like to make a different recipe.
So today this goes to my mother with love and hoping she’ll have a great Mother’s Day with my two brothers and family. I hope that next time we meet we cook again. Happy Mother’s Day!!
Ingredients. 25 humitas.
- 3 thick grain corn (in Madrid you can get frozen and use those)
- 1 1/2 tablespoon butter
- 1/2 cup fresh milk
- 1 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 2 1/2 tablespoons brown sugar
- ‘secret touch’
Preparation.
First of all we need to prepare the “molds” with the corn husks as you can see in the pictures:
Posted in Starters, Peruvian, Appetizers
Tagged corn, dia de la madre, humitas, maiz, peruvian
Leave a comment
Ver post de Arequipeña
4 people
Newbie
30m
Solterito Arequipeño
Number of Diners
Difficulty Level
Preparation Time
This is a typical salad from Arequipa city in Perú, where my grandmother grew up. And every time I went for lunch to my grandma’s house, always, she received me with her Solterito salad. I ate not 1, nor 2 but at least 3 plates. Delicious. So, as you can see, there is no doubt that every time that I eat it I remember my grandma Carmen. One of the best things about eating when good memories arise is that food and tasting become part of that memory and our perception of tasting and flavouring change and become, a different pleasure. This recipe and post goes to her, with all my love, and to Arequipa where she grew up to be the great mother and grandmother she was.
Ingredients. We were 3 and ate more than one plate. Important that there is enough to repeat dish!
- 1 peruvian corn
- 1/2 package fresh salty cheese. I buy one from Ecuador here in Madrid.
- 1 ají amarillo (peruvian chili)
[ => these three products you can get in latin internet points or latin stores that sell the brand Nativo/Goya, I leave you a link here of a store that sells them online :) ]
- 1 cup lime beans
- 2 tomatoes
- 1/2 red onion
- 1/2 kilo potatos
- juice of 1/2 lime
- 1 teaspoon chopped parsley
- sunflower oil, white vinegar
- salt and freshly ground pepper
Preparation.
- Cook the potatoes in water with salt.
- Cook the peruvian corn in water with a teaspoon of sugar. When it is cold take out the grains with hands.
- Cook the lime beans, when water srtarts boiling 3 minutes.
Posted in Arequipeña, Salads, Peruvian
Tagged Arequipa, arequipeña, cooking, cocina peruana, salad, easy, habas, step by step, Perú, peruvian, recipe, recuerdos, solterito
5 Comments
Ver post de Cheesecakes
8 people
Newbie
40m
4h
Lucuma cheesecake
Number of Diners
Difficulty Level
Preparation Time
Cooking Time
…y así Kon-Iraya, el hombre huaca, le extiende su semilla a la bella Cavillaca. Semilla moldeada por el crepúsculo, luz de color de un sol que se oculta, color indecible, rojizo, color de fuego lento, amarillento, con tintes de oro y matices de luna…
Lucuma: Fruit of love and fertility and of the hidden beauty…
This recipe will bring smiles to all the fans of My Lúcuma Dessert, that I have been cooking for many for their birthdays and special occasions. All my peruvian friends who have become my “abroad-family” enjoy this taste because it transports us back to our roots, to where this amazing fruit comes from: Perú. And people who have never taste it!! I love their face of surprise and not knowing what it is but knowing they just fell in love in one minute. It is very special, and thank god the fruit is dry and when I bring it with me to Europe in a “flour state”, the taste remains much much like the same.
So! This dessert is very easy and simple. I am in debt with many friends because I stopped preparing it every birthday, so now they have the recipe and I know they’d rather have me cook it but well, this is also a present for them (and it leaves me time to make other desserts!). Happy birthday to all! And welcome Monitouille’s first dessert. The best one.
Ingredients. Makes a big one or like 10 small portions.
- 1 lucuma envelope of ‘lucuma flour’ of 200 grs or the pulp of 3 lucumas
- 1 can of evaporated milk
- 200 ml of cream
- 3/4 cup of sugar
- 2 tablespoons of powdered sugar
- 200 gr cream-cheese
- 1/2 envelope of powdered gelatin or 3 sheets
Posted in Cheesecakes, Peruvian, Desserts
Tagged aphrodisiac, cheesecake, chocolate, cooking, easy, fruta peruana, lúcuma, Perú, dessert, recipe, tarta de queso
4 Comments
Ver post de Starters
8 people
Normal
40m
5m
Cebiche
Number of Diners
Difficulty Level
Preparation Time
Cooking Time
Let’s go with one of our most classic dishes: delicious Cebiche.
What can we peruvians say about cebiche that you haven’t heard already? That we love it, that (for us) ours is the best, that no lemon compares to ours, our fish, our land, our climate… our chillis or “ajíes” and our people.
Spain has to be thanked indeed. Without the lemon seed they brought that grew in our land with its unique properties, and without onions cebiche would not exist. or ceviche. or seviche.
The thing is, yesterday (even though this pictures and recipe were taken a few weeks ago when I invited friends home for cebiche) my great friend Diego Salazar (a great gastronomy journalist and passionate about food and cooking) and me taught a cebiche course to a group of american students here in Madrid. It was, undoubtedly, the best excuse for me to wake up early and start preparing and cooking the sweet potatoes, peruvian corn, andean popcorn (canchita serrana), pack up knives and bowls, go to market, buy some fish, lemon (some peruvian I still had, which was great), onion, chillis (ajíes), ginger root, coriander and go to the course.
Cebiche in Perú, and for us peruvians abroad, matches perfectly with sunlight, friends and very cold beer. So now that the sun is coming out there is no better reason to have it. And now that in Lima the sun is fading out, no better way to say good-bye.
Ingredients.
- 2 kilos of perc or any white fresh fish with wide fillets. Always keep it cold. Very important.
- 2 big red onions cut lengthwise (see picture) very fine
- 1 piece of ginger root peeled, the size of a dice.
Posted in Starters, Events and Restaurant reviews, Peruvian, Fish and seafood
Tagged peruvian chilli, peruvian chili "ají limo", sweet potatoe, Andean popcorn, cebiche, beer, ceviche, corn, clases, course, lemon, Perú, peruano, fish, sun
6 Comments
Ver post de Chifa
6 people
Newbie
20m
10m
Sauteed Noodles ‘Chifa’ style
Number of Diners
Difficulty Level
Preparation Time
Cooking Time
Finally, we open ‘Chifa’ category in Monitouille. Peruvian-Chinese fusion, favorite of many. This time I cooked sauteed noodles who fell in love with vegetables. Perfect for a not so caloric meal and for veggie lovers, like me. If you want to add some meat go ahead, just follow all the steps adding the meat at first (just after step 8) and make sure it doesn’t dry! Some wantun goes perfect with it (cortesy of Wong, my fav. market in Lima).
Ingredients. For 6.
- 500 gr chinese noodles
- 2 tablespoons oyster flavoured sauce
- 200 grams bean sprouts
- 2 spring onion stalks
- 100 gr snow peas
- 1 carrot cut into fine juliennes
- 1/2 red bell pepper
- 6 mushrooms
- 1/2 white onion
- 150 gr brocoli
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped fresh ginger root
- soy sauce
- 1/2 cup vegetable stock
- oil
- 3 tablespoons cornflour/thickening
- salt and pepper
Preparation.
- Cook the noodles for 3 minutes in boiling water.
- Drain the noodles and set aside.
- Carefully wash al the vegetables.
- Cut the onion, carrot and bell pepper in juliennes.
- The mushrooms in quarters and brocoli in small little trees.
- The bean sprouts and snow peas leave whole and the spring onion finely chopped.
- In a wok with hot oil fry the noodles until some parts are toasted. Set on the serving dish.
- Use the same wok to fry the garlic, onions and ginger.
- Add the pepper and rest of vegetables by cooking time order (mushrooms at the end).
- Add soy sauce and some vegetable stock. Sautee well.
- Taste salt, add the oyster sauce and finally the cornflour previously dissolved in water.
Ver post de Starters
6 people
Newbie
10m
20m
Peruvian style sunny side fried eggs
Number of Diners
Difficulty Level
Preparation Time
Cooking Time
Following my culinary adventure I now present you Peruvian-Spanish fusion. Sunny fried eggs ‘acholados’, with our peruvian yellow potato (excellent for french fries), huacatay, peruvian spiced-ham and rustic bread from El Pan de la Chola. This we eat with our hands with getting help from the bread.
The trick here is the quality of the product. Get the best quality and the result will be an amazing taste. Good olive oil, the best eggs you can get, sourdough bread, good ham… the rest is a piece of cake!
Ingredients. For 6.
- 1 kg yellow potatoes (if not regular)
- 6 high-quality eggs
- 1 rustic artisan sourdough bread
- 100 gr of peruvian-spiced ham
- huacatay (peruvian aromatic herb)
- 1 tablespoon ají panca paste
- olive oil to fry
- salt, pepper and cumin
Preparation.
- Peel and cut the potatoes to make french fries.
- Put olive oil in the frying pan with the tablespoon of the ají panca paste and some huacatay leaves.
- Fry there the french fries and after draining the oil place in the serving plate.
- Break the ham into large pieces and fry in olive oil with ají panca for a few minutes. Keep warm and drain well.
- For the eggs, add some oil to the pan without it covering the eggs and wait for it to be very hot.
- Fry over one side and add some salt. Turn around so that the yolk gets some heat (less than 10 seconds) and then smash the eggs into the potatoes.
- Add the ham and more huacatay leaves.
- Place bread around the plate.
- Open carefully the egg yolks just before starting to eat, with our hands and with help from the bread.
Posted in Starters, Spanish, Fusion, Eggs, Peruvian
Tagged "acholados", cooking, spanish, easy, huacatay, eggs, quick fried eggs, pan de la chola, step by step, peruvian, recipe
Leave a comment
Ver post de Rices and grains
20 people
Advanced
5h
40m
(Español) Una aventura culinaria y un arroz con conchas alocrado
Number of Diners
Difficulty Level
Preparation Time
Cooking Time
Posted in Rices and grains, Creative, Peruvian, Fish and seafood
Tagged rice, chef, scallops, Ivan Kisic, locro
Leave a comment
Ver post de Starters
6 people
Normal
45m
15m
Seafood appetizers
Number of Diners
Difficulty Level
Preparation Time
Cooking Time
This new year’s 2011 was an important celebration. Family and friends, we got together in Barcelona… so, obviously taking advantage of our location we decided to spend the day on La Boquería, for me the best market one can find. We bought everything fresh and in the evening I prepared som sea-food appetizers, the best company for a Champagne glass.
Nikkei style tuna tartar.
Breaded shrimp with passion fruit and ‘aji’ sauce.
Smoked salmon with dill mayonnaise.
The recipes:
Nikkei style tuna tartar.
In Perú, Nikkei cuisine is known as the breeding between japanese food and peruvian food. The fusion between ingredients and cooking types.
Ingredients.
- 200 gr fresh tuna steak
- 1 avocad0
- 1 tablespoon soft red onion very finely chopped
- 1 teaspoon of fresh ginger root finely chopped
- 1 tablespoon fresh coriander finely chopped
- 1 tablespoon very finely chopped peruvian ají limo or ‘rocotillo’
- Sesam oil, a few drops
- Olive oil
- The juice of 2-3 limes or peruvian lemon (looks the same as lime, not the same)
- 2 tablespoons soy sauce
- Salt, pepper
Preparation.
- Cut the tuna into small dices with a very sharp knife.
- Add all the solid ingredients except for the avocado: onion, ginger root, rocoto, coriander, salt and pepper.
- Mix well, add the oils, lemon and soy sauce.
- The tuna will start to cook with the lemon juice.
- Add the avocado cut into squares the same size as the tuna and mix carefully. Add some salt.
- Serve with toast. Exquisssssit!
Tip: The trick for me is to have the tuna in the freezer, this way it won’t tear apart. The knife is also very important.
Posted in Starters, Fusion, Nikkei, Peruvian, Appetizers
Tagged peruvian chilli, new year, tuna, cava, champán, dill, shrimp, passion fruit, mayonnaise, nikkei, smoked salmon, tartar
3 Comments
Ver post de Criolla
6 people
Normal
20m
30m
Fish “chorrillana” styled
Number of Diners
Difficulty Level
Preparation Time
Cooking Time
Back to Perú. Delicious and typical peruvian fish plate.
Primer fin de semana en Lima, verano y a la playa! Sábado tempranito nos dirigimos al mercado de Mala en busca de pescado fresco y nos encontramos con la deliciosa corvina. Adjudicada. ¿Y cómo la preparamos? Como le gusta a mi papá: a la Chorrillana.
Ingredientes. Para 6.
- 6 filetes de corvina o cualquier pescado blanco fresco
- harina para enharinar el pescado y espesar la salsa final
- 3 cucharadas de aceite vegetal
- 3 cebollas rojas cortadas en tajadas gruesas
- 1 ají despepitado cortado en tiras
- 1/2 taza de arverjitas/guisantes
- 1 pimiento rojo sin pepas cortado en tiras
- 3 tomates pelados, partidos y sin pepas (reservar el jugo de las pepas)
- 1 taza de caldo de pescado
- 1/2 taza de pisco o vino blanco
- 3 cucharadas de vinagre de vino blanco
- 1 1/2 cucharadas de paprika/pimentón
- 2 hojas de laurel
- 1 cuchara de ají panca molido
- 1 cuchara de culantro/cilantro picado
- 1/2 cucharada de orégano seco
- 2 dientes de ajo picados finamente
- sal, pimienta y comino
- arroz con choclo para acompañar
Preparación.
- Condimentar los filetes de corvina con sal, pimienta y comino.
- Emharinar y freir en una sartén con aceite hasta que estén dorados por ambos lados. Reservar.
- Por otro lado, en una sartén calentar el aceite y freir el ajo y la cebolla a fuego medio hasta que se doren.
- Agregar 2 cucharadas de harina, paprika, ají panca y mezclar bien hasta que se disuelva.
- Agregar el laurel, pimiento rojo, pisco, vinagre, caldo de pescado, jugo de las pepas de los tomates colado y ají amarillo fresco.
Posted in Criolla, Peruvian, Fish and seafood
Tagged peruvian chilli, chorrillana, sea bass, market, peruvian, fish, summer
1 Comment
Ver post de Poultry
6 people
Normal
1h 30m
30m
Peruvian Ají de Gallina
Number of Diners
Difficulty Level
Preparation Time
Cooking Time
This is a peruvian “comida criolla” typical dish. This recipe goes to all the lovers of my country’s food: Perú. This Aji de Gallina goes as a special treat to Carolina!
1. For the broth:
- 1 1/2 hen in quartes
- 1 white onion
- 1 celery stick
- 1 carrot
2. For the ‘ají’:
- 1 tablespoon garlic paste/4 garlic cloves finely chopped
- 1 medium red onion finely chopped
- 2 white bread slices soaked in milk
- 8 tablespoons of ají amarillo paste
- 100 gr parmesan cheese
- 4 cups of the broth
- 1 kg baked potatoes
- 4 cooked eggs
- black olives
- salt, pepper and cumin
- 1 teaspoon orégano
- 1/4 cup of vegetable oil
- 2 tablespoons nuts/pecans
Preparation.
- Put the hen in a skillet with water covering it. Add salt, pepper, celery, carrot and onion. Boil and cook for aproximately 45 minutes. While you are cooking the broth boil the eggs and potatos, and prepare the rice. I usually prefer doing the broth the night before, that way the rest is more straight forward the next day.
- Reserve the broth and shred the hen.
- In another skillet stir-fry the onion with the garlic and add the ‘aji’, cumin and oregano.
- Cook until the mixture separates from the oil.
- Add the soaked bread (previously processed) and stir in well.
- Start adding the broth, stirring well. Add more milk if necessary. Add salt.
- To this mixture add the shredded hen and stir well, adding more broth and milk if necessary.
- Finally, add the parmesaon cheese and nuts/pecans. Taste for spicy need and salt.
Posted in Poultry, Criolla, Peruvian
Tagged peruvian chilli, rice, cooking, "criolla", hen, potatoes, step by step, peruvian, chicken, recipe
5 Comments
