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@peruvianfoodporn
Arroz con leche (by Ruta de Libertadores)
Suspiro a la lime帽a(by Miss Varela)
Suspiro a la lime帽a (by Rimarisa)
Tallarin Verde (by Michael Lawenko dela Paz)
Mazamorra de calabaza y Mazamorra morada con arroz con leche (by Ruta de Libertadores)
GASTROMOMIA DEL BOLIVARIANO (by Ruta de Libertadores)
Inka Mama's: Tallarin verde con bistec (by evilmidori)
Colores que provocan (by Cyberespia.)
turr贸n de do帽a pepa (by Yoly-Yoly)
Turron de Do帽a Pepa (by Cyberespia.)
Lomo Saltado (by www.thousandflavors.com)
Escabeche de Pescado (by www.thousandflavors.com)
Bread, pork, sweet potato and onion, and a bit of aji "sanguche" (by www.thousandflavors.com)
Ceviche Peru Food (by www.thousandflavors.com)
King Kong is a Peruvian cuisine dessert. It is made of cookies (made from flour, butter, eggs and milk), filled with Peruvian blancmange, some pineapple sweet and in some cases peanuts, with cookies within its layers. It is sold in one-half and one kilogram sizes. It is known as part of the culture of Lambayeque Region and nowadays the makers of the dessert are grouped in the King Kong and Typical desserts Producers Association of Lambayeque City.
History tells us that by the 1930s, the famous movie King Kong, was being shown in the city. Popular citizens compared the mold and size of the sweet with the figure of the big gorilla, baptizing it since then with the name of King Kong. Previously it was known as 芦Alfajor de Trujillo禄 and had a circular shape, however the "King Kong" is usually rectangular but circular presentations can be found on the market.聽Nowadays there are many factories that specialize in making this sweet, the most recognized being the company San Roque and "Lambayeque fabrica de dulces", "Huerequeque", "Evocada", and "Tumbas Reales" among others.
You can find the recipe here.
I love your blog! Antichuchos por favour!
Thank you! and just wait please...