Showing posts with label Prato Brasileiro ( Brazilian Dish). Show all posts
Showing posts with label Prato Brasileiro ( Brazilian Dish). Show all posts

Tuesday, January 23, 2018

Costela com Grão de Bico


Costela com grao de bico  ( Beef ribs with chick pea). Muito delicioso.

Ingredientes:
1 colher (sopa) de azeite
1 e 1/2 k de costela de boi,
1 folha de louro
2 dentes de alho espremido
1 cebola cortada em pétalas
2 cubos de caldo de picanha
4 xícaras (chá) de água fervente
 4 colheres (sopa) de extrato de tomate
2 colheres (sopa) de cheiro-verde picado
2 xícaras (chá) de grão-de-bico cozido e escorrido


Modo de preparo:
1. Em tigela grande, coloque a costela e tempere com o louro e o alho. Reserve por 30 minutos.
2. Em uma panela de pressão, aqueça o azeite em fogo médio, doure a cebola e a carne. Reserve.
3. Dissolva os cubos de caldo de picanha na água, misture o extrato de tomate e junte com a carne reservada.
4. Tampe a panela e cozinhe em fogo médio por 35 minutos.
5. Retire a panela do fogo e reserve até sair todo o vapor. Abra a panela e verifique o cozimento. Se necessário termine cozinhar com a panela destampada.
6. Misture o cheiro-verde e o grão-de-bico. Coloque em uma travessa e sirva com arroz branco.

Friday, January 12, 2018

Banana Da Terra Caramelada

Banana da terra, this kind of banana is popular in Brasil, if you are a Filipino and craving for a banana called "saba" which is very difficult to find in Brasil, this banana da terra is a good option.

Ingredientes:
3 bananas-da-terra (sem casca)
3 colheres de sopa de açúcar
1 colher de sopa de manteiga
1 xícara de água


Modo de preparo
1.Junte a água, o açúcar, a banana e a manteiga numa frigideira e banana.
2.Tampe a e deixe cozinhar em fogo brando.
3. Logo que estejam cozidas, retire a tampa e aumente o fogo, deixando-as levemente carameladas de todos os lados.
4. Agite a frigideira constantemente para evitar que grudem nela.
5. Retire e sirva. 


Wednesday, July 27, 2016

Brazilian Collard Green with Bacon ( Couve a Miniera com Bacon)


I love this Brazilian collard green because this is very easy to prepare, we can eat it raw or cooked. Here is a simple to follow recipe .

Ingredients:
3 bunches Brazilian collard 
150 grams bacon ( diced)
2 cloves garlic (minced)
salt and pepper to taste

Procedure:
1. Slice the collard then set aside.
Brazilian collard
2. Heat the pan then put the bacon until natural oil comes out, stir until golden brown then add the garlic and stir until lightly brown.
3. Add the sliced collard then stir quickly, add salt and pepper to taste then stir for a second and turn off the heat.
4. Put in a serving dish and  serve with a smile :-).



Thursday, January 28, 2016

Moqueca de Peixe


This dish is popular in Brazil specially in the state of Bahia, the northeastern part of Brazil where the dish originated. This is really delicious. Soon I will make the Moqueca Capixaba  for those who do not have Dende palm oil in your place, the Moqueca Capixaba uses olive oil. Watch out for it very soon.

Ingredientes
500 grams fish ( any fish that you like to use)
100 ml Dende Palm oil
300 ml coconut milk 
1/2 cup water or as needed
1/2 cup chopped bell pepper (mixed color)
1 cup chopped tomatoes 
2 tablespoons lime juice
2 tablespoons chopped coriander
2 tablespoons chopped spring onion
salt and pepper to taste


Procedure:
1. In a pot put all the ingredients and cook over medium heat. Once boiling reduce the heat and simmer until fully done


2. Garnish with coriander and spring onion then serve and enjoy.

I added cherry tomatoes for decoration.

Sunday, February 8, 2015

Espetinho de Coração de Frango


This is one of my favorite Brazilian food. Cooked simply in a hot coal, aromatic and yummy. I cooked this for a friend's farewell party. One of the best that I've tasted is at Canasveieras, Santa Catarina, Brazil owned by Mr. Joao. 


Ingredientes:
1 kg de coração de frango  (limpo)
Sal grosso a gosto

Modo de preparo:
1. Em uma bacia, colocar os corações de frango, adicionar o sal grosso e mexer bem.





2. Espetar os corações em espeto de bambu.






3. Assá-los com fogo baixo ate fica bem.




4. Servir com amor :-).




For the English translation of the recipe here it is.

Ingredients:
1 kilo chicken heart ( cleaned)
coarse salt to taste

Procedure:
1. In a bowl, combine the chicken heart and salt until fully mixed.
2. Put the hearts in the bamboo skewers.
3. Grill it over hot coal until fully cooked.
4. Serve with a smile :-).

Sunday, January 11, 2015

Camarao ao Alho e Oleo


This Brazilian dish is very easy to cook. Try it.
Muito delicioso!!!

Ingredientes:
300 gramas camarões grandes inteiros
2 colheres (sopa) de óleo
1/4 colher (sopa) de sal
3 dentes de alho picados

Modo de Preparo:
1- Numa frigideira, aqueça o óleo e frite os camarões por um minuto, mexendo de vez em quando.
2- Ajunte o alho e refogue por mais de seis minutos ou até os camarões ficarem avermelhados.
3- Tempere com sal e retire do fogo.


English version 

Ingredients:
300 grams large whole shrimp
2 tablespoons of oil
1/4 teaspoon salt
3 cloves garlic, minced

Procedure:
1. In a skillet, heat the oil and fry the prawns for a minute, stirring from time to time.
2. Add the garlic and cook for six minutes or until the shrimp become red.
3. Season with salt and remove from heat.

Wednesday, February 12, 2014

Pepperoni with Onions


Isa sa mga kumon na sangkap ng mga pizza ay ang pepperoni, pero sa dako ng Brasil ang pepperoni ay isang sikat na ulam na may kasamang maraming sibuyas, masarap ito kaya ito ang ibabahagi ko sa inyo dahil madali lang ito lutuin at simple lang ang mga sangkap.

Mga Sangkap:
2 pieces regular size pepperoni
4 onion sliced into rings
1/4 teaspoon ground pepper


Paraan ng Pagluluto:
1. Hiwain ng pabilog ang pepperoni
2. Igisa ang sibuyas, saka ilagay ang pepperoni lakasan ang apoy para maging tostado kaunti, saka patayin ang apoy kapag luto na.
3. . Ihain habang mainit pa.

Saturday, January 18, 2014

Pastel De Belem


A pastel de Belem  is a Portuguese egg tart pastry, common in Portugal, the Lusosphere countries and regions (which include Brazil, Angola, Mozambique, Cape Verde, São Tomé and Príncipe, Guinea-Bissau, Timor-Leste, Goa, Malacca and Macau, introducing them later in Mainland China), and countries with significant Portuguese immigrant populations, such as Canada, Australia, Luxembourg, the United States, and France, among others.


Ingredientes:
    250 g de farinha de trigo
    Água com uma pitada de sal
    150 g de manteiga ou margarina
    1 gema
    80 g de maizena
    1 litro de creme de leite
    12 gemas
    canela em po
    300 g de açúcar
    Baunilha líquida
    Casca de limão (raspas)

Modo de Preparo:
1. Sobre o mármore, faça um monte de farinha.Faça um buraco no meio e coloque uma gema e água o suficiente para obter uma massa maleável.
2. Abra a massa e cubra com 50g de manteiga ou margarina

3.Dobre de tal maneira a obter três camadas de massa (dobre uma parte sobre o meio e a outra por cima)

4.Repita essa operação duas vezes, sempre espalhando 50 gramas de margarina ou manteiga.
5.Abra novamente, espalhe a manteiga e enrole como se fosse um rocambole.Corte o rocambole em fatias de 2 centímetros de grossura.



6. Estenda cada rodela no fundo de uma forminha pequena, forrando também as laterais.

Recheio:
1.Numa panela junte a maizena, creme de leite, canela em po, as gemas e metade do açúcar. Leve ao fogo até ferver
2. Adicione o resto do açúcar, a baunilha líquida (algumas gotas) e as raspas de limão, mexa bem e leve à fervura novamente
3. Desligue e coloque sobre as rodelas de massa
4. Leve as forminhas ao forno médio preaquecido até que estejam bem sequinhas




English Version

ingredients:
     250 g of wheat flour
     Water with a pinch of salt
     150 g butter or margarine
     1 egg yolk
     80 g cornstarch
     1 liter all purpose cream
     12 egg yolks
     1/2 teaspoon cinnamon powder
     300 g sugar
     vanilla net
     Lemon zest

How to prepare:
1. On a table put the flour then make a hole in it and place a yolk and enough water to get a soft dough.
2. Roll out the dough and cover with 50g butter or margarine
3. Fold to get three layers of dough 
4.Repeat this procedure twice, when spreading 50 grams of margarine or butter.
5. Open again, spread the butter and roll it. Cut the rolled dough into slices, 2 inches thick.
6. Extend each slice in the bottom of a small molds also lining the sides.

filling:
1. In a pan add the cornstarch, cream, cinnamon powder, 12 egg yolks and half the sugar. Bring to a boil.
2. Add the remaining sugar, vanilla  (a few drops) and lemon zest, stir well and bring to a boil again.
3. Turn off and put on the dough slices.
4. Bake until done in a preheated oven with 180C temperature.

Essa receita é colaborada por : Rodrigo Melo

Sunday, March 17, 2013

Frango Frito

Deep colored fried chicken with a strong tasty flavor from the spices that being used in marinating it. Brazilian dish.Muito saboroso.

Ingredients
1 kilo chicken ( cut into serving size)
1/2 teaspoon atsuete powder
1/4 teaspoon Paprika
1/4 teaspoon ground pepper
3 tablespoon lime juice
4 tablespoon soy sauce
salt to taste

Procedure:
1. Marinate the chicken with all the other ingredients for 3 hours or overnight.
2. Deep fry until cooked then serve it hot.

 Portuguese Version
 ingredientes
1 quilo de frango (cortado em tamanho da porção)
1/2 colher de chá de pó de urucum
1/4 colher de chá de páprica
Pimenta moída 1/4 colher de chá
3 colher de sopa de suco de limão
4 colher de sopa de molho de soja
sal

Procedimento:
1. Marinar o frango com todos os outros ingredientes por 3 horas ou durante a noite.
2. Fritar até ficar cozido e sirva quente.


Tuesday, April 24, 2012

Pastel De Carne Moida



In some parts of South America pastel is a pastry using a thin crust wrapper and stuffed with different fillings. Today I am going to share the most common pastel of South America which is beef pastel, here is how to do it.


Ingredients:
1/4 kilo ground beef
1 onion (minced)
4 cloves garlic (minced)
15 regular size pastel wrapper
2 hard boiled eggs
 Salt and pepper to taste


Procedure:
1. Saute garlic and onion then add the ground beef, salt and pepper to taste, then simmer until it is well cooked. When it is cooked let it cool.
2. When it is not hot anymore, crushed the hard boiled egg and mix it well with the sauted ground beef.



 
3. Spoon a portion of the mixture and put it in a pastel wrapper.
 
4. Then sealed it using a fork.

 
 5. Repeat this process until you finish wrapping all the filling, then fry it until golden brown. Serve it hot.

 








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