typical coastal dish
Name: Nallely Ginger Arias P.
Course: 3ro Ciencias "G"
The Encebollado
Encebollado, whose generic meaning is food seasoned with a lot of onion and seasoned with spices, is also a typical Ecuadorian dish originating from the coastal region. It is considered the signature dish of Ecuadorian gastronomy. Encebollado was a dish widely consumed by the stevedores of the port of Guayaquil, previously known as spicy fish. Currently it is prepared throughout the Ecuadorian coasts and even in the regions of the Ecuadorian mountains and Amazonia, the name "spicy fish", because of how the ancestors of the Coast did it, with salted fish.
Fuente: https://es.m.wikipedia.org/wiki/Encebollado
Ingredients
1 tablespotte vegetable oil
11/2 cup Metal purple onion thin thrings
3 mammal and chopped kidney shafts in quarters
1/2 spoonful grinded
2 teaspoons 2 dry teaspiece 1
1/2 liter water
4 tablespoons freshly coconed freshly chopped flexed
1 lbug of fresh carbon, in looms
2 cups cassava cube in cubes
2/3 cup red pepper chopped in large pieces
2/3 cup green pepper chopped on large pieces
1/2 cup celery garnish large bits
2 cubes vegetable broth maggi®
2 garlic teeth
4 units lemon cut in quarties
Preparation
Step 1
1.Place the water and oil in a pot to boil and add 3 tomatoes and half a chopped onion, add the celery, the pepper pieces, 2 tablespoons of cilantro, garlic, cumin, salt, pepper and dried chili.
Step 2
2.In another separate pot, cook the previously chopped cassava with plenty of water until it is soft.
Step 3
3.Separately, make the onion pickle with the rest of the finely chopped paiteña onion, washed, drained and seasoned with salt, lemon and the remaining chopped cilantro. Let it rest until it is cured.
Step 4
4.Add the albacore loins to the broth from step 1, cook them completely and remove them from the pot once they are well cooked, approximately 10 minutes.
Step 5
5.After the cooked albacore has been reserved, remove the vegetables from the broth and place them in a blender, add a little cooked cassava and a little cooking liquid from the cassava, process it until you achieve a homogeneous liquid. Sift the processed liquid over the broth in the pot and add the yuca cooking water. Dissolve the MAGGI® Vegetable Broth cubes. Bring to a boil for 5 minutes over medium heat. We return the albacore to the preparation.
Step 6
6. Adjust the flavors with salt and pepper. Place some soup with pieces of yucca and albacore on the plate and serve accompanied with a little of the onion curtido that you prepared previously
Fuente:
https://www.google.com/amp/s/www.recetasnestle.com.ec/recetas/encebollado%3famp
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