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Celebraciones en familia | Receta de palagar sudado (Es –En) by mafalda2018

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· @mafalda2018 ·
$12.65
Celebraciones en familia | Receta de palagar sudado (Es –En)
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![Mexicano.gif](https://files.peakd.com/file/peakd-hive/mafalda2018/23y8woyBqaSkCLRh5BbaKPTzL3n3US8yDqZjydz5pZRNZmsmTEDYi1dTJjacpLJg4Dwxe.gif)
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#
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## “Una receta no tiene alma. Es el cocinero quien debe darle alma a la receta.”
(Thomas Keller)
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#
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>## "A recipe has no soul. It is the cook who must give the recipe a soul."
(Thomas Keller)
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#


<div class="text-justify">

**¿Qué pez es ese, Mafa.. Es atún?, no, es palagar…**
 
En mi familia toda celebración se asocia con comida, postres y música; cuando vamos a organizar una fiesta siempre decimos: “vamos a celebrar el día de la alimentación”, esto significa que debe haber mucha comida, y lo primero que se decide es que se va a comer. Hoy, además de agradecer y regocijarnos por el nacimiento de mí, hermana Doryta. Aprovechamos de dar gracias por la vida, por la salud, por poder disfrutar cada momento. Como a mí lo que me gusta es comer, al igual que a todos mis seres queridos, prepare una deliciosa comida para celebrar.
 
Doryta, en uno de sus viajes a República Dominicana, disfruto a la orilla del mar de un delicioso lomo de atún frito cubierto con una mermelada de mango. A ella le gustó mucho este plato, a veces me dice que se lo prepare porque no le entusiasma mucho meterse en la cocina. Pero a mí, particularmente esta combinación de pescado y dulce, no me llama la atención. Sin embargo, hoy la dedicatoria es para ella, así que le prepare una comida de su preferencia.
 
Mi cuñado Chucho, pesca en alta mar y en este viaje trajo un pescado conocido en Venezuela como palagar, es un tipo de pez espada. Me envió un lomo de palagar fresco y huevas. Decidí prepararlo sudado envuelto en hojas de cambur, A mí no me gusta mucho consumir pescado, pero este es uno de mis preferidos. No se debe confundir con atún blanco, su carne es más gruesa y dura. Sin embargo, su carne es muy jugosa. Como no tenía de mango lo sustituí por mermelada de guayaba. Y el atún por palagar. 
 
Saludos amigos de la Comunidad de #hivefood les traigo esta receta de palagar sudado y espero sea de tu agrado.</div>	


<div class="text-justify">

>**What fish is that, Mafa... ## Is it tuna? no, it's palagar...**
 In my family every celebration is associated with food, desserts and music; when we are going to organize a party we always say: "we are going to celebrate food day", this means that there must be a lot of food, and the first thing to decide is what to eat. Today, besides thanking and rejoicing for the birth of my sister Doryta. We took the opportunity to give thanks for life, for health, for being able to enjoy every moment. As I love to eat, like all my loved ones, I prepared a delicious meal to celebrate.
Doryta, on one of her trips to the Dominican Republic, enjoyed a delicious fried tuna loin topped with mango jam on the seashore. She liked this dish very much, sometimes she tells me to prepare it for her because she is not very enthusiastic about getting into the kitchen. But I, particularly this combination of fish and sweet, does not appeal to me. However, today the dedication is for her, so I prepared a meal of her preference.
My brother-in-law, Chucho, fishes in the high seas and on this trip he brought a fish known in Venezuela as palagar, a type of swordfish. He sent me a fresh palagar loin and roe. I decided to prepare it sweaty wrapped in cambur leaves. I don't like to eat fish very much, but this is one of my favorites. Not to be confused with albacore tuna, its meat is thicker and tougher. However, its flesh is very juicy. As I didn't have mango, I substituted it with guava jam. And the tuna for palagar. 
Greetings friends of the #hivefood Community I bring you this sweaty palagar recipe and I hope it is to your liking..</div>	
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![sep sin fondo.png](https://files.peakd.com/file/peakd-hive/mafalda2018/23tkdYWqh4CQxoJp4f8rCqdtQVnw9yZajPvtB8GhwosfZRCXR6bE8pC2Vc9LMhBKdA6zs.png)
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<center><h3>Ingredientes / ingredients</h3></center>
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* 2 kilo de palagar
* 6 ajíes dulces
* 2 cabezas de ajo trituradas
* 3 cebollas
* 1 cucharadita de aceite de oliva
* sal al gusto
* 1 tallo de cebollín
1 stalk of chives

</td>
<td>

* 2 kilo of palagar
* 6 sweet peppers
* 2 crushed garlic heads
* 3 onions
* 1 teaspoon olive oil
*    salt to taste
*  1 stalk of chives


</td>
</tr>
</table>


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![sep sin fondo.png](https://files.peakd.com/file/peakd-hive/mafalda2018/23tkdYWqh4CQxoJp4f8rCqdtQVnw9yZajPvtB8GhwosfZRCXR6bE8pC2Vc9LMhBKdA6zs.png)
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![INGREDIENTES.png](https://files.peakd.com/file/peakd-hive/mafalda2018/48UHPujxfNre7X2A1fx5Jg8yvGTbirdv1tv89TpbwKFdpSgRmR2DctNftTc3Sws4JV.png)
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![sep sin fondo.png](https://files.peakd.com/file/peakd-hive/mafalda2018/23tkdYWqh4CQxoJp4f8rCqdtQVnw9yZajPvtB8GhwosfZRCXR6bE8pC2Vc9LMhBKdA6zs.png)
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<center><h3> Paso a paso/ Step by step </h3></center>
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![sep sin fondo.png](https://files.peakd.com/file/peakd-hive/mafalda2018/23tkdYWqh4CQxoJp4f8rCqdtQVnw9yZajPvtB8GhwosfZRCXR6bE8pC2Vc9LMhBKdA6zs.png)
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<div class="text-justify">

**Paso 1**: para iniciar se procede a cortar el lomo de palagar en ruedas, se lava y se le agrega sal y ajo triturado. Cortar la cebolla, cebollín y el ají dulce en cuadros pequeños. Mezclar todo. Poner a macerar por una hora. </div>	


<div class="text-justify">

>Step 1: to begin, cut the loin of palagar into rounds, wash it and add salt and crushed garlic. Cut the onion, chives and sweet bell pepper in small squares. Mix everything together. Marinate for one hour.</div>	


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![PASO 1.png](https://files.peakd.com/file/peakd-hive/mafalda2018/48Z7KoDkoFqHBrJkMAYgzWqjp9Qo8788UFbEX2QaEeMLMKCC5mocmnCv2KB5xC8bwx.png)
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**Paso 2**: cortar, lavar y secar las hojas de plátano.  Con sumo cuidado y muy cerca de la vena para que no se rompan. </div>	

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> Step 2: cut, wash and dry the plantain leaves.  Very carefully and very close to the vein so that they do not break. </div>	

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![paso2.png](https://files.peakd.com/file/peakd-hive/mafalda2018/48WDgk3wMCG2noxBCHXHs8qFLbkyZdekM6uTd4d8gtDyh26LHAVu24N8tKtqKSztyW.png)
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<div class="text-justify">

**Paso 3**: tomar la hoja de cambur, poner el pescado fileteado, macerado, y proceder a envolver. </div>

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> Step 3: take the cambur leaf, put the filleted fish, macerated, and proceed to wrap it. </div>


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![Imagen18.png](https://files.peakd.com/file/peakd-hive/mafalda2018/48PTdSP8Sy3tjAynbpNMF1TE5XkdF5SPckwrYrBcz8Jr1ZEebszduaMxnuvzdmZknf.png)
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<div class="text-justify">

**Paso 4**: A continuación, proceder a amarrar, con mucho cuidado, un amarre igual a la de la hallaca venezolana. En ese paso va a necesitar de un ayudante. La feliz cumpleañera realizó el amarre porque yo no sé amarrar. </div>


<div class="text-justify">

>**Step 4**: Next, proceed to tie, very carefully, a tie equal to that of the Venezuelan hallaca. In this step you will need a helper. The happy birthday girl did the tying because I do not know how to tie </div>

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![paso 4.png](https://files.peakd.com/file/peakd-hive/mafalda2018/48a5Eu2V9DnEeNSLGZM9TxMrVUFVVuMNDXwNWwgGxdTiFcLwKMqmw6WmdeKk2azXSg.png)
</center>

<div class="text-justify">

**Paso 5**: Proceda a colocar un haripo a calentar, proceder a meter el pescado, se tapa y se deja sudar a fuego lento durante veinte minutos. </div>

<div class="text-justify">

> Step 5: Proceed to place a haripo to heat, proceed to put the fish, cover and let it sweat over low heat for twenty minutes. </div>

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![PASO 5.png](https://files.peakd.com/file/peakd-hive/mafalda2018/48Z7BvvrMFvx1yGv24c9SRCUq5KEC6uCma1dMQrmBzqAJvbivwjioZsp1iVyCppZGg.png)
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<div class="text-justify">

Es muy fácil de preparar y no lleva mucho tiempo de cocción. A mí me fascina la combinación del pescado con hojas de cambur le dan un sabor exquisito a este plato. Lo pueden acompañar con ensaladas, arroz, y verduras. En esta oportunidad la acompañé con una ensalada de papa, zanahoria y huevos. Comunidad #hivefood es la primera vez que los visito, les dejo la receta para que se atrevan a preparar este delicioso palagar sudado. Es un plato especial para celebrar en familia.

Námaste, hasta la próxima. </div>


<div class="text-justify">

>It is very easy to prepare and does not take long to cook. I am fascinated by the combination of the fish with cambur leaves, which give this dish an exquisite flavor. It can be served with salads, rice and vegetables. This time I served it with a potato, carrot and egg salad. Community #hivefood is the first time I visit you, I leave you the recipe so you dare to prepare this delicious sweaty palagar. It is a special dish to celebrate with the family.
Námaste, see you next time. </div>


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![Imagen2.png](https://files.peakd.com/file/peakd-hive/mafalda2018/48Sr5pb5fkknbgY36Bv5m6v82J4X34P7q2CBGbgPWUCppYb9uBEHdRjux7bq2H9oPK.png)
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#
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## “No tienes que cocinar sofisticadas o complicadas obras maestras, solo una buena comida con ingredientes frescos.”
(Julia Child)
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#

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>## "You don't have to cook sophisticated or complicated masterpieces, just good food with fresh ingredients."
(Julia Child)
</center>
#

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![text (7).gif](https://files.peakd.com/file/peakd-hive/mafalda2018/23t7Cz7o3S2fH9Hasuq7nHBQaxNTPNaH3TN5ziMCk4KJ5aFpVAoZxM6WdJF6JZaq6Vd2h.gif)
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<center>
![sep sin fondo.png](https://files.peakd.com/file/peakd-hive/mafalda2018/23tkdYWqh4CQxoJp4f8rCqdtQVnw9yZajPvtB8GhwosfZRCXR6bE8pC2Vc9LMhBKdA6zs.png)
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Utilice CANVA para realizar los banner y las imágenes son de mi propiedad.  Mi avatar lo diseñe con la app Bitmoji y el nombre lo hice en Bloggif. </div>

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>I used CANVA to make the banners and the images are my own.  My avatar was designed with the Bitmoji app and the name was made in Bloggif. </div>

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![sep sin fondo.png](https://files.peakd.com/file/peakd-hive/mafalda2018/23tkdYWqh4CQxoJp4f8rCqdtQVnw9yZajPvtB8GhwosfZRCXR6bE8pC2Vc9LMhBKdA6zs.png)
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80 frases de Cocina y Gastronomía más famosas. </div>

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>80 Most Famous Cooking and Gastronomy Quotes. </div>

<center>[“Link”](https://www.exitoysuperacionpersonal.com/frases-de-cocina-gastronomia/ )</center>


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@dorytagil2022 ·
Hola hermana bella. Gracias por tu hermosa publicación y por tu detalle del almuerzo. Le doy gracias a Dios por estar en tu vida. Te Amo. 
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@ecency ·
Your content has been **voted** as a part of [Encouragement program](https://ecency.com/ecency/@good-karma/encouragement-program-continues-82eafcd10a299). Keep up the good work! <br><br>Use Ecency daily to boost your growth on platform! <br><br><b>Support Ecency</b><br>[Vote for new Proposal](https://hivesigner.com/sign/update-proposal-votes?proposal_ids=%5B197%5D&approve=true)<br>[Delegate HP and earn more](https://ecency.com/hive-125125/@ecency/daily-100-curation-rewards)
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@hivebuzz ·
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@marybellrg ·
Este pescado se ve delicioso, hermanita. Creo que una vez lo comí y se parece al atún. Gracias por compartir tu exquisita receta. Un abrazote! 
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@rakel1406 ·
Hola mi @mafalda2018 querida! me llama la atención toda comida envuelta en hojas de platano o banano, tengo una duda sobre las hojas. ¿Hay que ahumarlas? o simplemente la coges de la planta, la lavas, cortas y ¿listo?

Se ve muy provocativo ese palagar. Me gusto mucho esta receta.! Saluditos y abrazos 😘
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@mafalda2018 ·
hola amiga @rakel1406 yo las ahumo paa hacer las hallacas. Pero en este caso sola las lave muy bien y las seque, 
Un abrazo
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@rakel1406 ·
Ahh okis, por eso pregunto amiga. Porque el ahumado le da más sabor y ablanda la hoja para que no se rompa tanto al envolver. Bueno es más práctico entonces jejeje, me gusta. Gracias por responder a mi duda mi querida mafa 😘🤗 @mafalda2018 
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