Typical Costa Rican tamale
Back in June of this year I shared with you another tamale recipe. Well, since this is a favorite of Ticos everywhere, here's a second recipe for the typical Costa Rican tamale. The tamale is eaten a lot during the month of December as part of the Christmas dinners and end of year celebrations. Ticos have a lot of ways of preparing tamales, this is just another one of them, I hope you like it.Ingredients:4 cups of corn flour4 cups of potatoes puree5 cups of water½ cup and 6 tsp. of chicken broth1 cup of olive oil4 garlic1 sp. de grounded marjoramPlane leafsFor the filling:1 cup of cooked white ricePaprika1 roll of celery1 medium carrot1 small can of green peas½ red chili½ shredded chickenPreparation:1. For the dough, sauté with the oil, the good chopped garlic and the marjoram. Then add the other ingredients of the dough and mix.2. For the filling, chop the carrot in thin slices and the red chili in small stripes. Divide in different recipients the celery, the green peas and the rice3. Clean the leafs and cut them in the same4. Once that the dough is cold make it in balls of the same size (from 100 to 125 g each one)5. Now with all the ingredients ready, start to give a shape to the tamales. Put two leafs and, over them, one of the dough balls. Smash it a little to put the rice over and then all the vegetables and the chicken. Finally, put a little branch of celery as decoration.6. Close it carefully and make "piñas", so they won't open while cooking. They can also be frozen for 3 months, so any time you want to eat them, you just defrost and cook them. In this way, you will eat the tamales always fresh.7. Cook them for approximately 30 minutes
martes, 14 de octubre de 2008
COSTA RICA TYPICAL FOOD
MY OPINION ABOUT COSTA RICA TYPICAL FOOD.
the costarican menu is based in rice and beans, we use a lot of vagetables .
we like to place in our table many different things to acompany this food, like bread, our tipical tortillas, and it is very commun for us to have the meals with a verberage like our famus orchata, pinolillo, or some milk shakes like bananaa lot of vegetables like, chayote, patatoes, corn, and those who we produce here in our lands,
pineaple, or tropical fruts that are produced here, costarrican food is very rich in soduim, iron, and many other kind o vitamins, it is very tipical for us to eat "gallo pinto" for5 breakfast and aou famus "casado", that tnot only us but people from other countries enjoy as well...
the costarican menu is based in rice and beans, we use a lot of vagetables .
we like to place in our table many different things to acompany this food, like bread, our tipical tortillas, and it is very commun for us to have the meals with a verberage like our famus orchata, pinolillo, or some milk shakes like bananaa lot of vegetables like, chayote, patatoes, corn, and those who we produce here in our lands,
pineaple, or tropical fruts that are produced here, costarrican food is very rich in soduim, iron, and many other kind o vitamins, it is very tipical for us to eat "gallo pinto" for5 breakfast and aou famus "casado", that tnot only us but people from other countries enjoy as well...
COSTA RICA TYPICAL FOOD
Typical Dishes
Some of the popular foods Costa Ricans eat.
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"Run Down" soup
Maxi's at Manzanillo de Limon
Casado
Served at Reserva Los Campesinos, Quepos
Casado Dish
Typical casado dish with chicken, rice, beans, salad, and picadillo.
Casado Dish
Chicken, rice, black beans, salad, and sweet platain (called "Platanos Maduros")
Ceviche Mixto
A seafood dish of marinated shrimp and fish
Chorreada
Popular corn patty
Chorreada & Elote
Typical corn dish. This is a fried patty made of corn and topped with natilla (sour cream) and salt. Delicious!
Fish dish
Exquisite grilled whole fish served in Restaurante Palomo, Orosi
Grilled fish caribbean style
Maxi's at Manzanillo de Limon
Some of the popular foods Costa Ricans eat.
window.google_render_ad();
nextlast
"Run Down" soup
Maxi's at Manzanillo de Limon
Casado
Served at Reserva Los Campesinos, Quepos
Casado Dish
Typical casado dish with chicken, rice, beans, salad, and picadillo.
Casado Dish
Chicken, rice, black beans, salad, and sweet platain (called "Platanos Maduros")
Ceviche Mixto
A seafood dish of marinated shrimp and fish
Chorreada
Popular corn patty
Chorreada & Elote
Typical corn dish. This is a fried patty made of corn and topped with natilla (sour cream) and salt. Delicious!
Fish dish
Exquisite grilled whole fish served in Restaurante Palomo, Orosi
Grilled fish caribbean style
Maxi's at Manzanillo de Limon
martes, 23 de septiembre de 2008
ORIGEN THE ORIGAMI
Origin of the term The origin of the word comes from the Japanese words "Oru" (folding) and "kami" which means the paper. But this has not been its only meaning, as over time this art has changed the name that identifies it. In the early centuries of its existence, it was called Kami by the meaning which had been established for paper, which is actually homonym of the word they use for the spirits of the gods. It took centuries and took the name of Orikata, which in Spanish means "bending exercises." It was not until 1880 that developed the Origami word from the roots "Oru" and "Kami", mentioned above. One of the major centers in the genre of origami is Spain, where the word Papiroflexia allocated to the art of geometric shapes to make folded paper. A crane on sheets of paper the same size as the one used to make According to the Oriental philosophy, origami brings calm and patience to whoever practices, common feature of many therapies based on the exercise manual. Miguel de Unamuno, the great aficionado of paper to make figures, calling this art Cocotología, with the word in French Cocotte (Pajarita). Origami at present The origami is defined as an art education in which people develop their artistic and intellectual expression. He was also exposed as the essence behind the fingers of those folded papers to give birth to countless figures. The particularity of this technique is the transformation of paper into shapes of different size and symbolism, from an initial square or rectangular base that can range from simple models to highly complex folded. The subjects are preferred to model animals and other elements of nature such as flowers, trees, among other reasons. Kirigami and Maquigami Another form of art on paper are kirigami and maquigami, totally different to origami. The kirigami is the art and technique of cutting the drawing paper with scissors. It differs from the "cut" as these require a prior stroke or a drawing, and in the kirigami by becoming the figures directly with the scissors, make it a very creative technique. His term derives from the Japanese words Kiru, which means cutting, and kami, paper. The kirigami has many variants. The millennial kirigami practiced in the East is developing models and very decorative arts. There is a kirigami architectural models using knives develops very elaborate. And we have the option of educational kirigami, developed especially in South America, which is used as technical and educational materials. Which would have created dynamic, games and educational applications of recortre paper. The maquigami is the art and technique of working paper to rip, join, bend and wrinkle, with only their hands. We can understand it as "kirigami with their hands." Originates from the Quechua word machine, which designates the hands. These techniques allow and encourage teamwork, creativity development, integration of areas and has a strong influence on the development of emotional intelligence of children to influence their positive self-esteem. You have to clarify that both in origami as in the kirigami and maquigami, their benefits and their goals tally, but the technique is to be distinguished, although the origami also permitted the use of glue, tweezers, scissors , Scalpels, especially to give the desired way to generate the figure, before you start folding the sheet of paper that will work.
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Carlos Mayorga: http://www.universidadlatina.blogspot.com/
Rodolfo Guevara: http://www.rguevara-rodolfo.blogspot.com/
Maricruz Molina: http://www.maricruzmolinatrejos.blogspot.com/
Alex Guevara: http://www.aguevarao2.blogspot.com/
Jennifer Molina: http://www.¨jenn23¨blog.blogspot.com/
Jessica Barquero: http://www.jbarquero.blogspot.com/
Pituca: http://www.p2k34.blogspot.com/
Braulio Araya: http://www.braulioarayacarrillo.blogspot.com/
Yerling Caseres: http://www.garbage-yerling.blogspot.com/
Maringen Gonzales: http://www.recursos-maringen.blogspot.com/
Haylen Cubillo: http://www.dixicubillo.blogspot.com/
Jonathan Gutierrez: http://www.john2269.blogspot.com/
Dana Arias: http://www.animegirl.blogspot.com/
Greivin Araya: http://www.greivinaraya.blogspot.com/
Nidia Gayle: http://www.nidiagayle.blogspot.com/
Magaly Rojas: http://www.magaly-mrojas.blogspot.com/
Sirley Sandi: http://www.tilism.blogspot.com/
Marisol Arce: http://www.marisolarce.blogspot.com/
Meydellyn Vargas: http://www.meypinkypunky.blogspot.com/
Maribel leon: http://www.marileon21.blogspot.com/
Rodolfo Guevara: http://www.rguevara-rodolfo.blogspot.com/
Maricruz Molina: http://www.maricruzmolinatrejos.blogspot.com/
Alex Guevara: http://www.aguevarao2.blogspot.com/
Jennifer Molina: http://www.¨jenn23¨blog.blogspot.com/
Jessica Barquero: http://www.jbarquero.blogspot.com/
Pituca: http://www.p2k34.blogspot.com/
Braulio Araya: http://www.braulioarayacarrillo.blogspot.com/
Yerling Caseres: http://www.garbage-yerling.blogspot.com/
Maringen Gonzales: http://www.recursos-maringen.blogspot.com/
Haylen Cubillo: http://www.dixicubillo.blogspot.com/
Jonathan Gutierrez: http://www.john2269.blogspot.com/
Dana Arias: http://www.animegirl.blogspot.com/
Greivin Araya: http://www.greivinaraya.blogspot.com/
Nidia Gayle: http://www.nidiagayle.blogspot.com/
Magaly Rojas: http://www.magaly-mrojas.blogspot.com/
Sirley Sandi: http://www.tilism.blogspot.com/
Marisol Arce: http://www.marisolarce.blogspot.com/
Meydellyn Vargas: http://www.meypinkypunky.blogspot.com/
Maribel leon: http://www.marileon21.blogspot.com/
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