Diferiencia De Nias Y Nagas

Acaraje(Brasil)Acarajé Ingredients:
• 250 grams of beans fradinho or face piece
• 1 onion
• 2 tbsp dried shrimp
• 1 tsp salt
• 1 cup shrimp or fish broth
• dendê oil (palm oil) for frying
• vatapá
How do Acarajé step by step:
1. Soak beans or beans in a bowl with water, rinse several times until the peel well. Drain and place in blender or food processor, along with small chopped onion,shrimp and salt, mix to a smooth paste.
2. Heat the oil, about ½ cup, to see the temperature, try some pasta, if this pair in the right temperature frying, take a spoon of the pasta and pour over the oil forming the donuts. Cook for several minutes and remove on absorbent paper.
3. It is accompanied by sauce Allspice, vatapá (acaraje accompanying dish and is made with bread crumbs, ginger,pepper, allspice, peanut, coconut milk and palm oil and onion) or onion and tomato vinaigrette. |
Empanadas riojanas(Argentina)Ingredients for Empanadas Rioja:
• 1 kg. flour
• 200 grams. Melted fat
• Brine
• 1/2 kg. Minced meat with knife
• 100 gs. Pella fat minced with knife
• 1/4 kg. onion
• Salt and pepper
• 4 per pie raisins
• 1/4 hard-boiled eggs for each pie
• Preparation of piesriojanas Blocks:
• Mass: On the kitchen counter to put the flour in a crown, add the warm fat with brine, go uniting to form a soft dough forms and see balloons
• separate pieces of dough and stretch pies discs cut approximately 15 cm in diameter. Book. Filling: Put the fat to melt in a pan and sauté the onion, when this is put transparent sauté the meat, remove seasoning and let cool. When thefilling is well chilled, fill pies discs.
• Put on the counter a disc of pie, add a tablespoon within the center well filled with stuffing, add 4 raisins and 1/2 chopped egg, make repulgue and bake in preheated oven for 8-10 minutes. |
Mejillones con trampo(España)Mussels with trampó Ingredients:
• 1 kg of fresh mussels.
• 3 cloves of garlic.
• 1 onion.
• ½ cup of white wine.
• 4 tablespoonsof olive oil.
• 1 pinch ground white pepper.
• Salt to taste.
For trampó:
1 green pepper Italian.
February 1 white pepper,
March 1 small red bell pepper.
April 1 onion.
May 1 medium tomato.
June 4 tablespoons extra virgin olive oil.
7 A few drops of wine vinegar.How do trampó Mussels with step by step:
• Chop the onion finely and sauté in a pan with olive oil.
• Add the mussels, choppedgarlic and mix leaving a couple of minutes to cook.
• Add the wine, salt and pepper and let cook about 20 minutes over medium heat mixing occasionally.
• Meanwhile, in a bowl or source, mix the tomatoes, onion and peppers. Season with oil, salt and vinegar.
• Remove the mussels from the pan and fill with a teaspoon trampó. |
Crokmegen" (coquettes mint and ginger)(Uruguay)ingredients for"crokmegen" (coquettes mint and ginger):
• 1/2 kg of chicken, lamb or pork (finely ground)
• 1 teaspoon ginger (fresh grated)
• 10 fresh mint leaves
• 2 tablespoons flour
• 1/2 teaspoon white pepper
• 1/2 teaspoon powdered saffron
• 150g diced cheese picantito-
• salt to taste
• 3 eggs
• bread crumbs (for breading the coquettes)
• Oil for frying
how to "crokmegen" (coquettes mint andginger) step by step:
• put in a deep dish meat chosen, seasoned with saffron, salt, pepper, ginger, salt, mint leaves (finely chopped), flour and 2 eggs.
• then mix well to form a paste chewy (if necessary we add more flour a teaspoon).
• then take a bit of dough the size you decide to make the croquettes and introduce a bit of cheese and try to stay in the middle of the wrapping and kibble intothe desired shape (round or elongated).
• then beat the remaining egg and breadcrumbs go through and then the beaten egg.
• Hot oil fry them until golden. (recommended to be small in size and will cook more easily) |
"Molinetes" rellenos de pesto y tomates secos al sol(Italy)Ingredients for "Turnstiles" stuffed with pesto and sun-dried tomatoes:
• 1 bottle (8 oz) sun-dried tomatoes in oil
•...