Llapingachos

LLAPINGACHOS In Ecuador llapingachos are prepared with Chola potatoes, a variety of starchy potato, which is very important to achieve the texture necessary for llapingachos. Another key step for the preparation of llapingachos is to let the mash or dough rest for at least an hour, and once formed tortillas let stand for 30 minutes.

Celebrate Pisco Sour day on February 4th

The national origin of the pisco sour is debated. Both Chile and Peru lay claim to the drink. But the pisco sour cocktail is said to have been invented by a North American bartender, Victor Morris, ("Gringo Morris") in the 1920's, at The Morris Bar in Lima, Peru. Since 2003, Peru has a National Pisco Sour Day which is celebrated on the first weekend of February.

Prep Time: 10 minutes Ingredients: 1/2 cup sugar 1/4 cup water 1/2 cup key lime juice 1 1/2 cups pisco 3 egg whites 1 1/2 cups ice Angostura Bitters

Ceviche

Ceviche
		Ceviche, Peru's flag-dish, is the epitome of fusion: Inca hot peppers, Spanish limes and onions, and Japanese approach to preparing fish.
Ingredients	·         1 1/2 pounds of white fish (Tilapia, sole, etc), diced ·         1/2 small red onion, halved and slivered  ·         3/4 cup lime juice ·         1/2 teaspoon salt  ·         1 habanero chile, seeded, halved, and thinly sliced (optional) ·         1 tablespoon ají amarillo sauce (optional; see ·         1/2 cup cilantro leaves, chopped  ·         1 orange sweet potato (such as Garnet or Jewel), boiled, peeled, and sliced  ·         1 cob sweet corn, boiled and cut into 4 pieces ·         4 butter lettuce leaves

Butter Chicken Recipe

A delicious chicken dish that can be made as hot or as mild as you wish - a perfect meal for curry lovers who want to keep it simple. Taste our Butter Chicken recipe. Ingredients     2 chicken breasts, cut into chunks     2 tbsp vegetable oil     2 tbsp butter     1 onion, chopped     ¼ tsp cinnamon     1 tsp garlic, crushed     1 tsp ginger, crushed     ½ tsp ground turmeric     1 tsp chilli powder     2 tbsp ground almonds     220 g can of whole peeled tomatoes     1 tbsp tomato paste     1 tbsp natural yoghurt     2 tbsp fresh coriander or spinach, chopped     salt     pepper

Chingri (Shrimp) Malai Curry

Ingredients 2-inch (5cm) piece fresh ginger root, roughly chopped 10 garlic cloves, roughly choppe 6 small onions, roughly chopped 1 cup vegetable oil 1 3/4 lb (800g) jumbo shrimp, peeled & devined 1 Tbsp ground turmeric 1 Tbsp salt 3 cinnamon leaves or bay leaves 2 Tbsp ground cumin 4 green chilies, slit lengthwise 3/4 cup thick coconut milk 1 tsp sugar (optional) 5 green cardamom pods, shelled and finely ground 2 Tbsp ghee

Kacchi Biryani

Kacchi Biryani  Kacchi Biryani is a special preparation of the dish. It is called Kacchi because this style originated in the Kutch region of the Subcontinent. Kacchi Biryani is same as Kacchi Yeqni, meaning raw marinated meat cooked with rice. It is cooked typically with goat meat (usually 'khasi gosht', which is meat from castrated goats and often simply referred to as mutton) or with lamb, beef and rarely with chicken. The dish is cooked layered with the meat and the yogurt based marinade at the bottom of the cooking pot and the layer of rice (usually basmati rice) placed over it. Potatoes are often added before adding the rice layer.

El Encebollado Ingredients:     2 pounds of albacore     2 large pieces of cassava     ½ bunch of Hierbita     Peruvian pepper 3 tablespoons     2 cups onions seasoned in lemon     1 cup tomato paste     pepper, garlic and salt to tastePreparation:Cook diced yuca in salted water, garlic, pepper and Hierbita branches, when it is half cooked cassava, top with fish, pepper and sifted dissolved in water, tomato paste, and cook. Then, remove and shred. Serve warm or hot, decorated with an onion sauce. Do not forget the lemon.

El Encebollado from Guayaquil - Ecuador El encebollado, a dish of Guayaquil-Ecuador, an onion can be eaten any time of day, either at breakfast, lunch or dinner and much more in the morning after a night out. The truth is that the onions, a broth made with albacore, cassava and tomatoes as main ingredients,