Tres Leches Dessert

Ingredients

Cake

• 6 eggs, separated
• ¾ c. sugar
• 1 c. flour

Syrup

• 1 can (410 g) evaporated milk
• 1 can (400 g) condensed milk
• 295 g heavy cream or whole milk

Topping

• 3 egg whites
• 3 tbs. sugar

Procedure

 

1. Preheat oven to 375°F (190°C). Grease and flour a 9x13 in. pan.

2. Beat the egg whites in a clean metal bowl until stiff peaks form. For best results, use cold egg whites directly from the refrigerator.

3. Beat the egg yolks and sugar in a separate bowl until it forms a creamy yellow mixture.

4. Stir the flour and sugar together in another bowl.

5. Add the egg yolk mixture to the dry ingredients and blend thoroughly by hand.

6. Fold the whipped egg whites into the creamed mixture with large, gentle strokes.

7. Spread the mixture evenly into the prepared pan.

8. Bake at 375°F (190°C) for 30 minutes or until light brown and a toothpick inserted into the center comes out clean.

9. Once the cake is ready, take it out of the oven and put it into a deep dish. Let cool slightly before adding the syrup.

View Complete recipe here

Read More

Guatita Ecuadorian Recipe

Ingredients:

• 2 lbs mondongo or librillo
• 4 spoons peanut butter (or roasted peanuts grounded)
• 1 lb potatoes
• 3 spoons achiote (annato seeds + oil)
• 1 small pealed tomato without seeds (Osterized [1])
• 1 medium red onion (finely chopped)
• 1 small green pepper (finely chopped)
• 3 garlic cloves (Osterized)
• ½ tsp oregano
• salt
• pepper
• comino
• culantro (a herb similar to parsley)
• ajinomoto (monosodium glutamate)

View Full Recipe

Read More

Ecuadroian Plantain soup - Ecuadorian

Ingredients:

1 pound cow bones.

1 pound meat.

1 beef broth cube.

6 cups water.

6 green plantains (4 cooked y 2 raw).

3 leafs of cabbage, finely chopped.

1 small green pepper, finely chopped.

1 medium red onion, finely chopped.

2 tbsp. achiote (annatto).

3 garlic.

1 small yucca.

2 corns.

1 small carrot, chopped in small cubes.

Cilantro.

Verdurita? chopped.

Salt.  Pepper. Cumin

Stuffing:

1 small red onion, thinly chopped.

1 small green pepper, thinly chopped.

3 tbsp. peanut butter or ground peanut

Raisins, peas, boiled eggs.

3 tbsp annatto.

Meat from the soup.

Salt.  Pepper.  Cumin.  Oregano.

Ajinomoto (Monosodic glutamate)

Preparation:

Blend the onion, green pepper and garlic. Put in a pot put with the water, bones, meat broth cube, parsley, annatto, salt, pepper and cumin. Let boil and add the 4 plantains, cabbage, yucca corn, "verdurita?" and carrots.

Ralle? the 2 raw plantains.

Once the 4 plantains are cooked, take them out of the fire squash them and mix them with the raw ones, add annatto and some soup if necessary to form a mass. Set this apart while making the stuffing.

In 2 tbsp. annatto fry the onion, green pepper, garlic, the meat from the soup chopped, the peanut butter, raisins, peas, oregano and add salt and pepper. Let this cook.

Take some plantain mass and stuff with the stuffing, making small balls.

Put the balls in the soup and cook at low heat for 1o minutes approximately.

Suggestion:

Serve hot. Each dish must have Yucca, corn and balls.  Serve with lemon and Ají.

Read More

Seafood Ecuadorian Cazuela

Ingredients:

• 2 onions, finely chopped paiteñas
• 2 green peppers, finely chopped
• 2 tablespoons chopped cilantro
• 4 tablespoons oil color
• 1 teaspoon white pepper
• 1 teaspoon ground cumin
• 6 green bananas blended with a quart of cold water
• 1/4 cup toasted peanuts and shake with a cup of milk
• 6 cups hot water
• 500 grams of fried fish
• 800 grams of peeled shrimp
• 25 clams
• 8 crab claws
• 25 lakes washed

Preparation:
In a large saucepan put oil, onions, peppers, cilantro, pepper, cumin and salt   to taste.
 

Prepare these ingredients with a rehash
Add the peanut smoothie with milk and hot water. Boil for 5 minutes
Add the banana liquid and cook, stirring until thickened.
Continue stirring constantly for 10 minutes. Remove from heat and adjust the seasoning.
In another pot place the seafood.
Add two tablespoons oil and saute, stirring for 20 minutes.
Pour oil in a large clay cauzuela and pour into it the preparation of the banana.
On the mass of banana put seafood and fried fish.
Bake preheated to medium heat (180 ° C 350 ° F) until golden.
Serve the dish hot.

Read More