Reportar MensajeAbri este tema ya que muchos de mis compañeros de trabajo me estan pidiendo constantemente recetas de comida peruana en ingles. He podido traducirles algunas, pero por falta de tiempo no he podido dedicarles mas tiempo...
Me parece importantisimo que difundamos nuestra comida para que asi sea reconocida mundialmente y por lo tanto acudo a ustedes a ver si me dejan algunas recetitas en ingles cosa que asi no solo yo, si no algunos de nuestros visitantes que quieran compartir estar recetas entre sus amigos y familiares que no hablan castellano lo pueden hacer si?
Papas a la Huancaina - Potatoes with Huancaina Sauce
10 medium potatoes (new potatoes are best)
1 pound of cheese (white "Fresco" mexican cheese works ok, but you could use Feta cheese for a "stronger" flavor)
2 small hot peppers (yellow aji mirasol works best but you could use de yellow mexican chile too)
1 cup evaporated milk
1/2 cup vegetable oil
1 garlic clove
8 saltine crackers
salt and pepper
lettuce
3 hard cooked eggs
black olives
1 pound of cheese (white "Fresco" mexican cheese works ok, but you could use Feta cheese for a "stronger" flavor)
2 small hot peppers (yellow aji mirasol works best but you could use de yellow mexican chile too)
1 cup evaporated milk
1/2 cup vegetable oil
1 garlic clove
8 saltine crackers
salt and pepper
lettuce
3 hard cooked eggs
black olives
Cook and peel potatoes and allow to cool.
In a blender, blend the cheese, peppers, milk, oil, garlic, crackers, salt and pepper. The sauce should be fairly thick; add crackers if not thick enough, add milk if too thick.
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 half and place on top of the potatoes. Add black olives if desired.
This dish can be served slightly cold.
Lomo saltado (sorry, no translation!) :cara_risa:
2 pounds thin steak
1 tbs red wine
2 tsp minced garlic
4 tomatoes, cut into strips
salt and pepper
2 med onions, cut into strips
chopped cilantro
1 tbs vinegar
5 med potatoes, cut into thin strips
oil
1 tbs red wine
2 tsp minced garlic
4 tomatoes, cut into strips
salt and pepper
2 med onions, cut into strips
chopped cilantro
1 tbs vinegar
5 med potatoes, cut into thin strips
oil
Cut steak into thin strips and marinate in wine for an hour.
Sautee the garlic in oil and add the steak. Continue frying until the steak is cooked. Drain some of the juice and save. Add the chopped tomato, salt and pepper to the pan. Cook for a few minutes. Add the onion, cilantro and vinegar. Cook a few minutes more and then add the juice from the meat.
In a separate pan, fry the potatoes in hot oil. Add the fried poratoes to the meat.
Serve with rice.
Gracias chicas...!!!
Maripanchita... no te preocupes si no hablas ingles o apenas lo haces... muchos de nosotros tambien estamos aprendiendo. La receta no tiene porque ser muy elaborada....
Aqui encontre otra...
Anticuchos
Ingredients :
Marinade:
- 2 garlic cloves, crushed )
- ¼ cup ají panca molido / sundried red ají paste(chili
- Salt
- Pepper
- Cumin
- ¾ cup vinegar
- ½ teaspoon salt
Anticuchos:
- 1 beef heart, cleaned
- Salt
- Oil
- Fresh yellow/ají amarillo, blended
- Bamboo skewers
Preparation:
Marinade:
Anticuchos:
Remove fat and clean beef heart and cut in ¾ to 1-inch pieces (2 ½ - 3 cm.). Place them in a medium size bowl and pour marinade over beef heart pieces. Leave marinating at least 12 hours.
Thread 3 pieces onto bamboo skewers.
Heat barbecue grill and place anticuchos, brushing them with a mixture of blended fresh yellow ají and oil. Cook on one side, turn and repeat procedure. Serve hot.
Usually, 2 anticucho skewers are served per person together with a boiled potato, a piece of corn and blended fresh yellow ají, for a spicier flavor.
If beef heart is not available, anticuchos can be prepared with tenderloin pieces. Proceed in the same way
Tomado de Promperu.com
No Astrid, sí hablo inglés... sería el colmo no hacerlo si estudié en el Villa María... lo que pasa es que no tengo recetas ya traducidas al inglés... y como que me da flojera traducirlas, más ahora que no tengo ni diccionario...
Lo sé, lo sé, soy una floja... y mala... pero la verdad sin diccionario, no creo que pueda aportarte mucho...
Maripanchita, la flojona del traducido culinario
