miércoles, 12 de octubre de 2011

LET´S KNOW EL SALVADOR THROUGH ITS FOOD


El Salvador has a lot of delicious food. The most famous food is "PUPUSAS". They are the most favorite of all tuourists who visit us. When they eat them they, they feel so happy than they are ready to get them again. They say " pupusas is an unforgetable food. I want to come back to El Salvador to eat it again." Somebody said: "I have tried to make pupusas at home but they are differente; El Salvador has the special recipe"


Now, tell what kind of ingredients do you need to make a "pupusa"?

How are they made? What is the process?

Are the pupusas the only typical food in El Salvador? What kind of food can a tourist find in our country?Tell me about the food of the different regions in El Salvador: Olocuilta, Chalcuapa, for example.
SALVADORAN TYPICAL FOOD 
El Salvador a great country. very small in territory but great in itscustoms, traditions sights and different things that enrich the country, this time talking about food in El Salvador: El Salvadorbetween food can find a variety of culinary delights such as:

THE NUEGADOS AND DONUTS WITH CHILATE
(NUEGADOS, BUÑUELOS Y CHILATE)
the Nuégados and accompanied by a yummy donuts chilate thatcan find and enjoy the evening markets.

LOS TAMALES
Tamales are wrapped dough in banana leaves or corn cob, depending on its type. Tamales can be chicken or chicken, where the mass is of special concern because it gives the flavor of tamale, and was filled with chicken or chicken and you canalso add chickpeas and potatoes into small pieces. Besidesthese are the corn tamales that are not padded but only the mass that is made ​​from ground corn kernels, butter and salt, and are also known pishques tamales, span> that are prepared with corn dough with refried beans, but the mass must add enough lime tothat of the flavor known as pishque. Pishques tamales andchicken wrapped in banana leaves, unlike those that are wrapped in corn husks from corn.


LA YUCA FRITA

Yuca frita, which is deep fried cassava root served with curtido (a pickled cabbage, onion and carrot topping) and pork rinds or pescaditos (fried baby sardines). The Yuca is sometimes served boiled instead of fried.


shellfish 
(LAS MARISCADAS)
the rich seafood meals can be enjoyed at these variousrestaurants located on the beautiful beaches of the country in the coastal zone
There are also shrimp cocktails that are accompanied with a refreshing beer.

INDIA CHICKEN SOUP
(SOPA DE GALLINA INDIA)
Indian chicken soup is a cherished Salvadoran dish becausetoday, most birds are raised on farms and the hen is called"India" is raised naturally in the field, thus fattened hens eat their natural environment and with corn or sorghum, which is why the taste of India is so typical chicken and tasty and is thereforehealthier.
I invite you to taste this delicious dish of our beloved country and if you have the opportunity to visit do not hesitate to ask for achicken soup india.

LAS PUPUSAS
and arguably the most famous delicious food and uniqueSalvadoran pupusas is a corn tortilla stuffed with cheese, beans or greaves, cooked on a griddle and served with seasonedvinegar. Today there are a variety of pupusas and corn not onlyrice but also are known as Olocuilta by origin. These, regardless of mass, the filling can be pork, cheese, ground beans with cheese, scrambled (pork, cheese and ground beans), cheese with loroco, and a variety of ingredients that are currently found in all pupuserías the country.

For several centuries now, pupusas have taken great importance,because the corn has been largely the most important ingredientand used in the preparation of meals of different indigenous cultures


THE ENCHILADAS
Enchiladas: in El Salvador are made with corn dough and achioteis added and butter and fried. Served with chicken, seasoned, boiled egg, and grated cheese. They added some other ingredients depending on the taste of people, such as sauces, avocado, cream or other. Despite its name in El Salvador do not have the chile enchiladas as its main ingredient, but if you want tobe added to them.

STUFFED BREAD
(PANES RELLENOS)
Breads These breads are originally filled the department of SanMiguel in El Salvador, but can be found in many parts of the country. Its main ingredient is a piece of chicken, but there are also chicken and turkey. The rest of the ingredients are mixedand there are price from $ 2.75 to about $ 4. Sometimes people with what's left of the dinner on Christmas Day or New Yearusually make bread for the next day. The Serve with any drinkvery cold and you can eat at lunch or dinner are very popular

AMONG OTHER SWEET DRINKS ANDWERE TYPICAL
(ENTRE OTROS ENCONTRAMOS BEBIDAS Y DULCES TIPICOS)

EL PLATANO EN MIEL

EL AYOTE EN MIEL

DULCE DE PANELA

DULCE DE ATADO

JOCOTES EN MIEL

TORREJAS EN MIEL


ARROZ EN LECHE

ATOL SHUCO

ATOL DE MAÍZ TOSTADO

ATOL DE SEMILLA DE MARAÑÓN

JUGO DE CAÑA

CHICHA


. It is noteworthy and encouraging tourists to visit the beautiful and magical place to expect a warm home. Offering adventure, culture and delicious cuisine that is unmatched El Salvador. The land of smiles ..

SIGNATURE: GROUP "A" 3 °TOURISM-INSAVI


NOW LET´S SEE THE RECIPES (BY GROUP "B" TOURISM-INSAVI)

Well remember that in every country there are many attractions in this case we will focus more with "food".
More interesting even talk about food and drink typical of our beautiful and impressive El Salvador!

Pupusas



Pupusas are tortillas made
​​from corn dough or rice stuffed with cheese, beans, chicharron, riots (chicharron and beans or beans and cheese). Although there are more varieties, such as shrimp and fish or lad.

You eat them with seasoned cabbage and some people prefer tomato sauce. The most common are those made with corn. The rice is usually eaten on the outskirts of the capital, being the cradle of rice pupusas Olocuilta, located in the department of La Paz.

Ingredients.

Flour (corn or rice)
water
Cheese, beans or chicharron
loroco

procedures
Add water to flour until the texture you want.
Prepare the filling depending on whether you want to make the pupusa
Add water to achieve desired texture.

Bolear mass [a ball], is hollowed out and so it forms a depression in the dough, there is placed the filling while the filling is covered with dough and pat very careful not to leave out the filling. Cook on griddle on the grill in the kitchen
just rub it with a little fat and cook pupusas there softly heat until they are cooked. Serve with pickled cabbage.


stuffed breads





Ingredients:
chicken
mayonnaise
natural salsa
bread
eggs
tanning:
1 chopped cabbage skinny
2 cups grated carrots
mayonnaise
Salt and pepper to taste

Plants for bread:
watercress
sliced
​​tomatoes
sliced
​​cucumbers
sliced
​​radishes

Spread mayonnaise on bread and add the chicken, vegetables and tanning. Finally add the sauce over all the bread

marriage


• 2 cups cooked rice
• 2 cups of mashed black beans (cooked and then ground in blender)
• 1 Oz. margarine (butter)
• 1 1 / 2 Tbsp. oil
• 2 tablespoons chopped onion
• 1 chopped green Chile
• 1 clove of garlic
In margarine cook onion and garlic when transparent add green chile and saute a minute, add the beans and move a point. Finally add the rice. Cook about 10 minutes to take taste.
Finally if you want to get the chile.
If you want more conserved continue cooking over low heat until it is to your liking.

Chicken Soup
 

    



A chicken and noodle soup with onion, carrot, leek, celery and tomato. Hot is perfect for the harsh winter days.

What ingredients need to prepare .. Chicken Soup?
• 1 kg chicken chopped
• 1 small onion
• 1 carrot
• 1 leek
• 1 stalk of celery
• 1 tomato
• 125 gr of pasta noodles
• Salt
• 1 / 2 lemon

How do you make chicken soup?
In a large pot cast about 2 liters of water and threw the chicken clean and all the vegetables, put over medium heat and cook for 2 hours.

After this time, remove from heat and took the chicken breasts and reserve crumbled.

On the other hand, we take the vegetables (except onions) and grind. In the chicken broth where we boiled mashed vegetables cast, pasta, chicken and crumbled. We put the fire, threw salt to taste, and cook another 10 minutes (until noodles are in point). Before serving, squeeze half a lemon.
Seafood

For 2 people
Ingredients

7 ½ cups of water
½ Lb. boneless fish into pieces
Crabs
Octopus
1 or 2 fish heads
1 Lb. clam
15 medium shrimp
¼ cup chopped onion
4 cloves garlic, minced
1 sprig of parsley
2 tablespoons butter or olive oil
¼ cup chopped onion
2 tomatoes, peeled, seeded and diced
1 tablespoon paprika
2 tablespoons tomato paste
1 teaspoon turmeric (optional)
1 ½ tablespoons cornstarch (mixed in fish broth)
2 eggs
Salt to taste

Procedure

In a large pot, bring 5 cups of water with the fish heads, chopped onion, chopped garlic, parsley and salt. Cook for 20 minutes over low heat, strain the broth, shred the meat from the head of the fish and set aside.


In another large pot, add the fish stock and fish meat.

In a small saucepan cook 1 ½ cups water with salt until clams open. Remove the clams, placed in a dish. Strain the clam broth and add the fish stock. Add the clams without the shells at the same soup.


In another small saucepan with a cup of salted water cook the shrimp. Remove the shrimp from the broth and peel. Strain the water they were cooked and add the rest of the fish stock. Add the shrimp.


In another saucepan heat the butter or oil and fry the chopped onion. Add tomatoes, paprika, tomato paste and turmeric. Cook for a few minutes, add all the broth which was prepared before the fish, clams and shrimp. Add the cornstarch mixed with a little broth. Heat to a boil, add the hot broth to 2 raw eggs and serve.
Tips

You can add the final 1 / 3 cup white wine. You can also use lobster, mussels, etc..

A 1 / 8 teaspoon saffron in the sauce gives a great flavor.


Inside we find the typical food snacks that leave anyone wanting to return to providing our delicious Salvadoran

pumpkin in honey
 

Ingredients
• 1 medium Ayote
• 1 bunch fresh
• cinnamon sticks to taste
• 5 allspice
• 2 cups water

Cut the squash into chunks and remove seeds. In a saucepan put the pieces of squash, add the remaining ingredients and bring to boil. Reduce heat and cook over low heat 60 minutes or until the desired point. Cook covering the container. When softest test it.




Rice milk

 

• 4 cups milk
• 6 cups water
• 1 cup sugar
1 / 3 cup long grain rice
• 4 cinnamon sticks
• 2 tablespoons butter
• 1 pinch of salt
1 / 8 teaspoon ground nutmeg
1 / 4 cup raisins (optional)

Advance preparation: Soak the rice in a mixture of 1 cup milk and 1 of water and put the refrigerator for a few hours before. This will save you cooking time.
Put the remaining 4 cups water in a pot and bring the fire, add the cinnamon and salt. Bring a boil and then add the rice (with the liquid was soaked). Stir regularly to prevent sticking. Adjust water when necessary and when the rice is very soft, add the milk and half the sugar. When it starts boiling add the raisins and remaining sugar.
When you have a very thick consistency, almost solid, remove from heat and immediately pour into small bowls or cups for ice cream. Sprinkle with ground nutmeg nutmeg and let cool. Put in refrigerator for 30 minutes before serving. Garnish to taste.


corn gruel


 
• 1 gallon of milk (can be whole, 2% or 1% fat)
cinnamon (to taste)
• sugar to taste.
• 3 or 4 cans of corn (whole kernel or cream) depending on your taste succulent shelled corn or 12.
Natural Corn cooked to eat the gruel.
Blend well with a little corn milk. In a deep pot, bring milk to boil with the cinnamon, corn and sugar liquid. Move constantly to prevent sticking. Let boil and continue cooking for 20 minutes more gruel, stirring constantly. Strain the atole before serving with a strainer outlet.
While cooking the corn atole can cook well (put a little milk to the cooking water with the corn, milk will give a special flavor).

Plums in Honey

 
• 25 plums
• 2 liters of water œ
• 1 sweet tie (panela) or 1 pound of sugar
• Cinnamon to taste
• 2 / 3 cup of ash

Boil water to which you have previously added the ash. When the water boil add the plums. Once you see that plums have cracked remove from water and remove the peel by hand. When you peeled cross-cut without removing the seeds and set aside for the next step.
In another pot boil over low heat with the sweet water and cinnamon tie. Add the plums and peeled and let cook for one hour. Check if the honey is already preserved. But leave it up to keep.
The ash enables better peel plums, before they lose their texture and size.

Banana with honey

• 4 bananas
• 4 tablespoons honey
• 1 tablespoon flour
• 1 dash of Cointreau
• 2 tablespoons oil

In a skillet, heat oil and fry the bananas previously cut in half and coated in flour. When they are golden remove from heat and place on a plate.
Pour honey over

Empanadas

  
• 10 ripe bananas
One-half cup of sugar.
• 2 cinnamon sticks.
• 1 teaspoon vanilla.
One-half cup of milk.
• 4 tablespoons of cornstarch.
• 2 teaspoons sugar.
• Oil.

In a bowl, pour 5 cups of water. Add sugar, vanilla and cinnamon. In another bowl, add milk, you add the cornstarch slowly and beat until well rid. Add in a little sugar test it is not too sweet. Add in also a teaspoon of vanilla and a teaspoon of cinnamon powder. Bananas Undo cold remaining dough. Take some of that dough and form a small banana fritters. Place the tortillas on a blanket. Poleada milk is already cold and hard. Go put poleada teaspoon of milk in omelettes and close it. Put oil to heat pies let go are covered in hot oil.
Sprinkle with sugar.

Fried Yucca

       
   

Preparation

Cassava peel, wash, cut into pieces and remove the vein

Cook in hot water with salt.

Do not leave too soft drain and let cool.

Cut into strips, to the desired thickness.

Fry in hot oil, when browned, remove and serve hot.



Atol chuco  

    
  

Ingredients
-
corn
-beans
-Alhue
-Chile
-lemon
-salt

process
*Leaving the corn in water the day before (raw)
*the next day carried to the mill
*then rolled the dough until it is either discarded
*then placed on medium to sew
*calculated at a point that it is neither too thick nor too thin
*for sale out the gruel and mixed with a tablespoon and a dash of Aihua chile and lime if the customer so desires

The Atol shuco, or simply "Chuco" is a typical hot drink and some towns in El Salvador Honduras border. It is made from fermented corn dough, water, salt, and alguashte. The original recipe with black beans known as "bean rods" or "beans monkey" whole broth and a speck of salt. Served in a reservoir called crate that is made from the fruit of a tree called "nose" that serves as cup and takes no spoon. Almost always accompanied by French bread and you can add chile to taste.

Is prepared from fermented corn oil allowed to stand in water from a previous day. Although the original recipe includes the following ingredients, in some areas are served with red beans and is also accompanied by a corn stew or lemon is often added but rarely.




Roasted corn gruel

  
Have similarities with gruel of corn, differentiating which is prepared with dried corn kernels, which are roasted and ground and is then boiled with milk, cinnamon, allspice and sugar.
Preparation time: 45 minutes
ingredients
• 1 pound of roasted corn (if you think about buying in markets) or 2 cups corn kernels (if prepared meal at home)
• 8 cups of milk
• 2 cups water
1 stick cinnamon large
• 1 cup sugar
6 grains of allspice
1 / 2 teaspoon salt

Roasted corn with a little cinnamon on a plate or pan and then grind it, either taking it to the mill, the flour dissolved in water and strain into a blanket, if necessary add more water. Then put in a pot to cook the mixture, add the remaining cinnamon, allspice grains, sugar and salt; move constantly to prevent sticking and smoking. When the porridge boil add the milk, let boil and drop off the heat.

Tip for the preparation of roasted corn gruel.
Be careful when pouring the flour with the amount of water that is added to when joining the milk porridge is not too liquid.

Tied Sweet

         

His name is attached because it is tied or wrapped in corn husks and strings for distribution on the market
Candy is a food bundle whose only ingredient is the juice of sugar cane is dried before passing through the purification process that makes brown sugar. Its name refers to the act of baked cane juice, dehydrated and rectangular panels solidifying in molds of different shapes. To produce sugar cane, the sugar cane juice is cooked at high temperatures to form a fairly dense molasses, and then goes to a prism-shaped mold which is allowed to dry until it solidifies, or curdles. The panel is also produced in some Asian countries like India and Pakistan, where it is called gur or jaggery.
Cashew seed Atol

     


INGREDIENTS
§ 30 cashews
§ 1 / 2 pound of plain rice or rice crumbs
§ 2 cinnamon sticks
§ 1 bunch fresh panela
§ 3 liters of water

PREPARATION.
As a first step, grind cashew nuts, rice, cinnamon, then add it the 3 liters of water, strain it all in a blanket of strain, being castbegins to simmer, add the bundle and cook for 30 minutes (toboil), when it has boiled is ready to serve.

French toast with honey
  
       
INGREDIENTS:

  8 slices day-old bread (1 cm thick)
2 glasses of milk
4 tablespoons sugar
4 tablespoons honey
4 tablespoons oil
1 grated lemon rind
1 stick of cinnamon
3 eggs

PREPARATION:
 
Heat the milk with two tablespoons sugar, cinnamon and lemon zest. When boiling, cool and remove the cinnamon stick.

Soak bread slices in milk and coat with the beaten eggs.Transfer to a pan with hot oil until golden. Drain well (you can go through paper towels) and place in a bowl.

Lighten the honey mixed with 2 tablespoons water and sprinklewith it the toast. 
Serve at room temperature.


Chicha

    
   

Ingredients:
a pineapple
5 liters of boiled water (cold)
  sugar to taste.


Preparation
 takes you to the pineapple peel and wash well, then in a container with a capacity of five liters and a lid are castshells (the flesh of the pineapple is not concerned for thechicha), add sugar to taste (for my taste would be 1 ¼ K.) andfull container with boiled water, cover and let stand. Rest timedepends on how you like the beer, if they prefer very fresh and not fermented reposarla four days they should, in my case I let it rest for a week. If you want a "high degree" of alcohol as you saywe would be talking of leaving it to ferment for more than a month! So you have a little more alcohol and would feel a sensespicier.
Then strain it and refrigerate.

Black rice

          

ingredients:
1 cup rice
1 tablespoon oil
Starting 1 tablespoon onion, chopped or sliced
1 chopped green chile not too small
1 cup red bean soup or black (preferably red)
1 teaspoon chicken bouillon powder
salt to taste

procedure:

Fry onion and rice together and add the broth, green chile and salt
Stir and when to collect in inches, add bean soup
Cubrilo low heat and cook, stirring occasionally, until fluffy and smooth
Serve hot and garnish with chopped parsley (minced). This is avery typical Salvadorian dish, especially in the east but you can enjoy throughout the country. 
We hope you enjoy it!

boiled cassava

         

Ingredients:
* Yucca

Procedure:
Peel and wash it yucca, cut into pieces of 10 cm or so and is boiled with the pto. desired salt approx. 30 min (cooking time depends on the quality of cassava) is rather softCdo drained all the water and open the pieces in half to make the tronquito.A part in a glass container prepares a garlicdressing contains q mashed, flavored oil and sour orange juice(you can substitute lemon juice) on cassava soft and hot, pour the sauce to taste.


Well hope you're delighted with our meals a little typical, remember the Salvadorans are special as our food ...
Visit us and you can enjoy all these delicious dishes.



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