Ah, small town life. Where everybody knows everybody knows everyone and nothing ever changes. Until it does. This film has your standard fill of small town quirky people whose lives are disrupted by an outsider. In this case a man who introduces radio into a small town. There is a love story, of course, and passion, and betrayal. An ok movie but not a good one.
Tuesday, December 29, 2015
Bolivia Film - El Día Que Murió el Silencio / The Day Silence Died (1998)
Ah, small town life. Where everybody knows everybody knows everyone and nothing ever changes. Until it does. This film has your standard fill of small town quirky people whose lives are disrupted by an outsider. In this case a man who introduces radio into a small town. There is a love story, of course, and passion, and betrayal. An ok movie but not a good one.
Bolivia Recipes
Espuma de Mango - Mango Mousse
Return from Espuma de Mango to Bolivian Desserts Bolivia for Kids
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Espuma de mango literally means mango foam, but this dessert is actually mango mousse. You'll need the following ingredients:
Ingredients: (Serves 8)
1 can of condensed milk
5 eggs yolks
1 tablespoon of lemon juice
2 cups of mango pulp
3 envelopes of unflavored gelatin
5 eggs whites
2 ounces of rum*
1 teaspoon of vanilla**
What's special about mango mousse is that it isn't filling or overly sweet like some other mousses. Mango is surprisingly refreshing and thisdessert is really nice after seafood.
Alternatives
* You can substitute with rum extract or essence.
** I like to use clear (transparent) vanilla when possible so as to not darken the mousse. I also sometimes substitute with vanilla paste instead of liquid extract (in which case the mousse will darken). The vanilla we use here in Bolivia is primarily organic.
Preparation:
In a blender, blend the condensed milk and add the egg yolks one by one, then add the lemon juice and mango pulp. Blend well.
On low heat, cook the unflavored gelatin with a little water, stirring until it is completely dissolved and add to the blended mixture. Blend again.
Beat the egg whites with the vanilla and rum until stiff and gently fold them into the blended mixture until completely incorporated.
Put the mixture into a lightly greased mold and refrigerate three hours prior to serving. Serve in a dessert bowl or plate ringed or topped by mango slices.
Silpancho – The Best Bolivian Silpancho Recipe!
Silpancho
Every Friday after sunset, a house on my block would bring a bare lightbuld to hang outside of their door and a sign that saidsilpancho made out of a flattened lard can. When I was very little in Cochabamba, my street was a dead end and this silpancho light was the only illumination on the street. My mom would send us out with a plate to buy a silpancho from the lady selling them and we’d take it home to share among the five of us. People would sell silpancho in this way to earn a little extra money and it was so delicious.
I moved to Maine in 2009 and the first thing that I missed was Bolivian food. The first Bolivian recipe that I made for my in-laws was Silpancho and they loved it. So now, silpancho is the favorite dish of both of my families from Maine and Bolivia.
serves 4
cooking time: 1 hr
1 c. white rice
3 yukon gold potatoes
1 small green pepper, med. diced
1/2 small red onion, med. diced
1 tomato, medium diced
2 tsp vinegar
2 tsp vegetable oil
1 lb. ground beef (with the least fat content possible, ideally 90% or more lean, buffalo meat is also delicious)
salt
pepper
3/4 c. breadcrumbs
handful of Quillquiña leaves (or cilantro)
canola oil
First, get 1 cup of rice with 2 cups of water heating on the stove. Also put 3 whole potatoes on to boil for about 10 minutes. Once cool enough to touch, you’ll slice them like this (notice the insides are still raw). You’re going to finish cooking them in a frying pan.
Massage salt and pepper into the ground beef with your hands. Then you divide the ground beef into balls the size of limes. Sprinkle ground pepper onto a of a pile of breadcrumbs and then roll the beef in the bread crumbs to give it a light coating.
Coat each side the meat with breadcrumbs and roll flat with a rolling pin on top of the breadcrumbs, flipping the meat over whenever it starts to stick.
The final thickness should be like a crepe. Roll each meatball out into a sheet and stack the rolled meat sheets on a plate. Pan sear each on medium high, flipping them when you could see raw pink start to turn brown.
Stack each finished meat sheet on a plate, and then fry eggs individually and brown the potato rounds.
Top the dish with the salad of tomato, red onion, and green pepper. Bright, fresh, and crunchy, it breaks up the richness of the meat, eggs and potatoes. The dressing is equal parts vinegar and oil, plus generous salt.
To put the plate together, put potatoes at the bottom, then rice, the beef, egg and then the salad.
Prepare a nice llajwa (spicy sauce) to go with it!
Fritanga (Spicy Pork and Egg Stew)
Country: Bolivia
Course: Main
Makes: 4 servings
Warning! As written this recipe is EXTREMELY HOT. You can cut back considerably on the cayenne pepper according to your tolerance for heat
Ingredients:
2.2 pounds pork rib meat
2 cups cold water
2 cups white onion, thinly sliced
1 1/2 cup tomato, peeled and thinly sliced
1 tbsp mint, finely minced
1/2 cup parsley, finely minced
1 tsp fresh oregano, chopped
4 cloves garlic, minced
1 1/2 tsp ground cumin
1 tsp ground black pepper
1/2 cup ground cayenne pepper
Salt to taste
4 cups water or broth
1 cup green onion, thinly sliced
4 eggs, beaten
Directions:
Cut the pork meat up into bite sized pieces and put it in a pot with the cold water. Heat to a boil and keep boiling until all the water is gone.
Remove the meat out of the pot and set it aside. Add the onions and a dash of salt and fry until translucent.
Add the tomato, herbs and all the spices except for the cayenne pepper. Cook for two or three minutes until the tomato softens up a little.
Add the cayenne pepper and fry for another minute or two.
Add the water or broth followed by the pork. Bring to a boil, then reduce heat and simmer for two hours, adding more stock as necessary to keep the amount of liquid in the pot at more or less the same level.
Five minutes before you are ready to serve, remove the pot from the heat and stir in the green onions. Add the beaten eggs, stirring quickly to keep them from scrambling.
- See more at: http://travelbystove.palfreymedia.com/bolivia-recipes-fritanga-spicy-pork-and-egg-stew.asp#sthash.BluoAoyj.dpuf
Return from Espuma de Mango to Bolivian Desserts Bolivia for Kids
Custom Search
• Twitter for business
• Water Cooler
• Homes
• Lemon
Espuma de mango literally means mango foam, but this dessert is actually mango mousse. You'll need the following ingredients:
Ingredients: (Serves 8)
1 can of condensed milk
5 eggs yolks
1 tablespoon of lemon juice
2 cups of mango pulp
3 envelopes of unflavored gelatin
5 eggs whites
2 ounces of rum*
1 teaspoon of vanilla**
What's special about mango mousse is that it isn't filling or overly sweet like some other mousses. Mango is surprisingly refreshing and thisdessert is really nice after seafood.
Alternatives
* You can substitute with rum extract or essence.
** I like to use clear (transparent) vanilla when possible so as to not darken the mousse. I also sometimes substitute with vanilla paste instead of liquid extract (in which case the mousse will darken). The vanilla we use here in Bolivia is primarily organic.
Preparation:
In a blender, blend the condensed milk and add the egg yolks one by one, then add the lemon juice and mango pulp. Blend well.
On low heat, cook the unflavored gelatin with a little water, stirring until it is completely dissolved and add to the blended mixture. Blend again.
Beat the egg whites with the vanilla and rum until stiff and gently fold them into the blended mixture until completely incorporated.
Put the mixture into a lightly greased mold and refrigerate three hours prior to serving. Serve in a dessert bowl or plate ringed or topped by mango slices.
Silpancho – The Best Bolivian Silpancho Recipe!
Silpancho
Every Friday after sunset, a house on my block would bring a bare lightbuld to hang outside of their door and a sign that saidsilpancho made out of a flattened lard can. When I was very little in Cochabamba, my street was a dead end and this silpancho light was the only illumination on the street. My mom would send us out with a plate to buy a silpancho from the lady selling them and we’d take it home to share among the five of us. People would sell silpancho in this way to earn a little extra money and it was so delicious.
I moved to Maine in 2009 and the first thing that I missed was Bolivian food. The first Bolivian recipe that I made for my in-laws was Silpancho and they loved it. So now, silpancho is the favorite dish of both of my families from Maine and Bolivia.
serves 4
cooking time: 1 hr
1 c. white rice
3 yukon gold potatoes
1 small green pepper, med. diced
1/2 small red onion, med. diced
1 tomato, medium diced
2 tsp vinegar
2 tsp vegetable oil
1 lb. ground beef (with the least fat content possible, ideally 90% or more lean, buffalo meat is also delicious)
salt
pepper
3/4 c. breadcrumbs
handful of Quillquiña leaves (or cilantro)
canola oil
First, get 1 cup of rice with 2 cups of water heating on the stove. Also put 3 whole potatoes on to boil for about 10 minutes. Once cool enough to touch, you’ll slice them like this (notice the insides are still raw). You’re going to finish cooking them in a frying pan.
Massage salt and pepper into the ground beef with your hands. Then you divide the ground beef into balls the size of limes. Sprinkle ground pepper onto a of a pile of breadcrumbs and then roll the beef in the bread crumbs to give it a light coating.
Coat each side the meat with breadcrumbs and roll flat with a rolling pin on top of the breadcrumbs, flipping the meat over whenever it starts to stick.
The final thickness should be like a crepe. Roll each meatball out into a sheet and stack the rolled meat sheets on a plate. Pan sear each on medium high, flipping them when you could see raw pink start to turn brown.
Stack each finished meat sheet on a plate, and then fry eggs individually and brown the potato rounds.
Top the dish with the salad of tomato, red onion, and green pepper. Bright, fresh, and crunchy, it breaks up the richness of the meat, eggs and potatoes. The dressing is equal parts vinegar and oil, plus generous salt.
To put the plate together, put potatoes at the bottom, then rice, the beef, egg and then the salad.
Prepare a nice llajwa (spicy sauce) to go with it!
Fritanga (Spicy Pork and Egg Stew)
Country: Bolivia
Course: Main
Makes: 4 servings
Warning! As written this recipe is EXTREMELY HOT. You can cut back considerably on the cayenne pepper according to your tolerance for heat
Ingredients:
2.2 pounds pork rib meat
2 cups cold water
2 cups white onion, thinly sliced
1 1/2 cup tomato, peeled and thinly sliced
1 tbsp mint, finely minced
1/2 cup parsley, finely minced
1 tsp fresh oregano, chopped
4 cloves garlic, minced
1 1/2 tsp ground cumin
1 tsp ground black pepper
1/2 cup ground cayenne pepper
Salt to taste
4 cups water or broth
1 cup green onion, thinly sliced
4 eggs, beaten
Directions:
Cut the pork meat up into bite sized pieces and put it in a pot with the cold water. Heat to a boil and keep boiling until all the water is gone.
Remove the meat out of the pot and set it aside. Add the onions and a dash of salt and fry until translucent.
Add the tomato, herbs and all the spices except for the cayenne pepper. Cook for two or three minutes until the tomato softens up a little.
Add the cayenne pepper and fry for another minute or two.
Add the water or broth followed by the pork. Bring to a boil, then reduce heat and simmer for two hours, adding more stock as necessary to keep the amount of liquid in the pot at more or less the same level.
Five minutes before you are ready to serve, remove the pot from the heat and stir in the green onions. Add the beaten eggs, stirring quickly to keep them from scrambling.
- See more at: http://travelbystove.palfreymedia.com/bolivia-recipes-fritanga-spicy-pork-and-egg-stew.asp#sthash.BluoAoyj.dpuf
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