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Voltando às receitas Peruvian muito conhecida é uma or fried rice. É um prato feito restaurants we conhecidos as Chifas "that outra coisa não são restaurants that you Chinese in Peru, especially in Lima. This dish was developed by the Chinese living in Peru and is considered a typical Peruvian dish because it is part of Chinese cuisine.

History: (adapted from http://www.generaccion.com/usuarios/326/historia-arroz-chaufa)
The word "Chaufa" derives from the Chinese word "Chaufan" which means "Fried Rice" . It is a fusion of Peruvian and Chinese food, from when Chinese immigrants arrived in Peru for over 150 years. They, excellent chefs, combined with the Chinese Peruvian flavors.
chaufa Rice was born in Peru, but is known worldwide and is one of the most representative dishes the chifa in particular, and Peruvian cuisine in general.
There is another story told by a grandpa Cantonese Chinese source that says "ABOUT TO GO AND MAKE A Chifa CHAUFA NOT KNOW HOW TO EAT Chifa" because this dish was created by the kitchen helpers to the end of the work mingle with white rice all the ingredients that were of different dishes prepared during the day. And thus was born "criollísimo" Rice Chaufa.



is very tasty and simple to do, if you have rice the day before I put the recipe here:

• cooked white rice (may be old but in good condition)
  
• pieces of meat or chicken (300 g) or both
  
• sausage into slices for frying
• 3 eggs fried in an omelette
  
• large onion, diced 1 green pepper in
• square
• 1 piece ginger
• 6 sprigs of green onions 1 clove
• garlic
• A little parsley, optional
• Shoyu

And now, as he prepares:

1. Cut meat or chicken into small pieces
2. Add the soy sauce and soak
3. Cut the omelettes into square
4. Book
5. Cut the sausage into small dice
6. Fry the ingredients and set aside the previous item also
7. Cut the onion, bell pepper, garlic and ginger also
8. Take the fire in a frying pan and fry - the
9. Add the meat or the chicken for about 5 minutes
10. Add the cooked rice and remaining ingredients prepending reserved
11. Mix everything together and finally add the chives and parsley
12. Add soy sauce and stir into rice.
    

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La semana pasada estuvimos en el Hotel Sheraton de São Conrado participando del Festival de Gastronomia Peruana. Vinieron dos cocineros peruanos de la filial Peru, por cierto la comida preparada por ellos estuvo riquísima, según ellos mismos trajeron mas de 200 kilos de ingredientes!!!! No es lo máximo??? Nos deleitaron con un menú delicioso constituido de una variedad de cebiches preparados en el momento, tiraditos, causa, ocopa, papa a la huancaina, anticuchos, arroz con pato, aji de gallina, lomo saltado, chupe de camarones, pallares, quinua, carapulcra, etc. Y los dulces, de lúcuma, que se acababa apenas aparecían, los turrones, el king kong, la mazamorra morada, el arroz con leche, uhmmmm, todo una delicia!

Junto con mi grupo de danza nos encargamos de los bailes, danzamos Valicha y El Alcatraz, esta última al son del Duo Criollo formado por mis grandes amigos Ricardo Bartra y José Maria Castañeda quienes nos regalaron una hermosa version de El Alcatraz de Aviles y Cavero. Pero no para por allí, Ricardo nos hizo improvisar y bailar un super festejo a Alfredo, nuestro director artístico y a mí, por poco y se nos sale el corazón, pues le pusimos mucho entusiasmo al bailar. Al acabar la danza no podiamos ni hablar de tanta agitación. En ese momento imaginé como habrían sido los inicios de Perú Negro (http://www.perunegro.org/) and all that career to get where they are now they can be or are considered representatives of Afro-Peruvian folklore worldwide. I admire a lot, especially after the experience of dancing for an audience that feels the longing to be abroad and unable to enjoy their culture.

photos? The photos have not lowered all, only a few cameras, but we have many and they are cute, but I am waiting for my student Xuxu I recorded at the right time, dance party with Alfredo.

For here I want to thank Ms. Ines Burlamaqui so graciously lent us it suits them Valicha, al Hotel Sheraton por la oportunidad, a mi amigo Valco Souza de la siempre tiene Taca that fe en nosotros, al Consul del Peru, Mr. Carlos Tavera y en especial a mis chicos that prepararon, ensayaron if y muchas cosas esforzaron sacrificaron to attend this event. Y gracias a todos los fueron that the ments in y con alegría aplaudieron! VIVA EL PERU !!!!!

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Community Tolos anus, wind Sigune huendu costumbri on this blog, you conviu with unus afotinus to dil to my puebru pa vesital these dates, packages veais i conoçais what spring is like on Estremaura i community is lived. Esti froracion añu the method to siu late for the airi i water, but to I with the arvus OTHERS ARE essu traiu the froris i the própius d'goloris this time. prencipalis No olviin the three parties in the arvus in frol Estremaura: the almendrus of Garrovillas, the frutalis Las Vegas of the Guadiana i cerezus of Jerti. Vos traigu a fotográficu d'esti passau reportagi end-of-week. Quean Entavia the peralis i pol frorecel the Brunus. SUMMIT Asperu than you!