@ LG - if u tell 4 sure u'll pass by X's house on sat. I promise I'll bring u some!!
U just better pick it up.
I pass by El Vecino's house often... it wouldn't be a prob... but - I was bugging you and I wouldn't wanna bug you... + wouldn't feel so safe that you or X haven't poisoned the food!
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Not everything I post or say on foro are necesarily true facts. <- THAT is a fact! :blankstare:
and it depends what part of ecuador your from...cause its made diffrent
im from Cañar
Looks like we have the same style of fanesca!!
Anyhoo, we don't have it every year, sometimes my parents friend makes it for us but they are in Ecuador right nowMy dad can't make it, although my aunt makes the BEST one but she lives in EcuadorAnd weeell... my mom is Salvi!! But she makes the BEST pupusas and Sopa de Res
@ Colo - I also agree. It depends who makes it.
@ Chilenita - I can teach you how to make Ecuadorian ceviche. I mabye able to tell you what to do but it's not the same as seeing it for yourself! We'll talk tomorrow!! That's of course, if you don't stiff!!
Sweet Jesus I have a bad rep for not showing up
I'll be there but I already made the ceviche last night.
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CHI CHI CHI LE LE LE VIVA CHILE!!!!
Proud memeber and supporter of Delta Gamma B i t c h - orama Copyright 2008 All Rights Reserved
wow ya right..so ur half trucha to? looks like were the same style jajajaja
angelita wrote:
don_plyero wrote:
im having fanesca 2morrow
and it depends what part of ecuador your from...cause its made diffrent
im from Cañar
Looks like we have the same style of fanesca!!
Anyhoo, we don't have it every year, sometimes my parents friend makes it for us but they are in Ecuador right nowMy dad can't make it, although my aunt makes the BEST one but she lives in EcuadorAnd weeell... my mom is Salvi!! But she makes the BEST pupusas and Sopa de Res
@ Colo - I also agree. It depends who makes it.
@ Chilenita - I can teach you how to make Ecuadorian ceviche. I mabye able to tell you what to do but it's not the same as seeing it for yourself! We'll talk tomorrow!! That's of course, if you don't stiff!!
and it depends what part of ecuador your from...cause its made diffrent
im from Cañar
Looks like we have the same style of fanesca!!
Anyhoo, we don't have it every year, sometimes my parents friend makes it for us but they are in Ecuador right nowMy dad can't make it, although my aunt makes the BEST one but she lives in EcuadorAnd weeell... my mom is Salvi!! But she makes the BEST pupusas and Sopa de Res
@ Colo - I also agree. It depends who makes it.
@ Chilenita - I can teach you how to make Ecuadorian ceviche. I mabye able to tell you what to do but it's not the same as seeing it for yourself! We'll talk tomorrow!! That's of course, if you don't stiff!!
__________________
If love is the answer, could you rephrase the question?
Fanesca is a soup traditional to Ecuador. Its components and preparation vary from one region to other of the country, if not from one family to another. It is typically prepared and served only in the week before Easter. It is a rich soup, with the primary ingredients being figleaf gourd (sambo), pumpkin (zapallo), and twelve different kinds of grains, representing the disciples of Jesus, and salt cod, due to the belief that you must not eat red meat during these days. It also generally contains hard boiled eggs, fried plantains, and sometimes empanadas. It is usually garnished.
Fanesca
INGREDIENTES:
(para 20 o 25 porciones)
½ libra de choclo tierno cocinado con pisca de sal y escurrido. ½ libra de mote pelado 1 libra de alverja cocinada sin sal y escurrida 1 libra de lenteja cocinada sin sal y escurrida ½ libra de fréjol blanco, tierno, cocinado sin sal y escurrido ½ libra de fréjol rojo, tierno cocinado sin sal, escurrido 1 taza de arroz cocinado 1 libra de habas tiernas cocinadas sin sal, y escurridas 1 libra de chochos pelados 4 tazas de zambo, picado en cuadraditos, muy cocinado en abundante agua, sin escurrir 4 tazas de zapallo, picado en cuadraditos, muy cocinado en abundante agua, sin escurrir ½ libra de mellocos cocinados sin sal y escurridos. Para sazonar:
2 lbs. de pescado seco salado, remojado en agua durante cinco o seis horas y escurrido 1 lb. de cebolla blanca picada finamente 1 taza de ajo molido finamente con algo de comino Mitad de un ají, sin semilla ½ taza de aceite ½ lb. de mantequilla Un poco de achiote Sal al gusto ½ cucharada de azúcar 1 taza de maní tostado y molido con leche ½ taza de crema de leche sin batir 4 yemas de huevo Para cocinar:
2 litros de leche Para adornar:
1 taza de perejil picado 1 taza de pimiento rojo picado en pluma 1 taza de pimiento verde picado en pluma 1 queso de comida, rallado 3 plátanos maduros fritos y cortados en finas rodajas Frituras de harina con leche, sal y un huevo 2 huevos duros cortados en rodajas ½ libra de pescado que se retiró antes de incorporar los ingredientes.
PREPARACION:
En una cacerola de hierro enlozado, hacer el refrito con aceite, mantequilla, achiote, cebolla, ajo molido con comino, ají; agregar el pescado cortado en trozos hasta que se pase en el refrito; apartar una porción de pescado con leche; agregar el maní molido y la mitad de perejil. Dejar hervir la mezcla hasta cuando la leche tome el sabor del pescado. Incorpora el zambo y el zapallo. Deja hervir. Paulatinamente se agregan todos los granos. Si la mezcla resulta muy espesa se aumenta la leche hasta lograr la consistencia que se desee. Corregir el sabor de la fanesca con sal En el último momento, antes de servir, se añade cuatro yemas batidas, la crema y la media cucharada de azúcar. Servir en plato hondo y grande: una vez puesta la fanesca en el plato adórnarla con pequeñas porciones de frituras, plátano, pescado desmenuzado, picadura de pimiento rojo y verde, quedo, rodajas de huevo duro y perejil
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Not everything I post or say on foro are necesarily true facts. <- THAT is a fact! :blankstare: