{"id":474,"date":"2011-07-29T19:05:00","date_gmt":"2011-07-29T18:05:00","guid":{"rendered":"http:\/\/www.ana.weboeste.com\/blog\/?p=474"},"modified":"2024-03-07T12:11:46","modified_gmt":"2024-03-07T12:11:46","slug":"calulu-de-peixe","status":"publish","type":"post","link":"https:\/\/www.ana.weboeste.com\/blog\/calulu-de-peixe\/","title":{"rendered":"Calulu de Peixe"},"content":{"rendered":"<h2>Calulu de Peixe<\/h2>\n<p>O Calulu de Peixe. Tamb\u00e9m poder\u00e1 fazer de carne.<\/p>\n<h3><span style=\"text-decoration: underline;\">Ingredientes<\/span>:<\/h3>\n<ul>\n<li>1 Kg\u00a0de\u00a0peixe seco<\/li>\n<li>1 Kg\u00a0de peixe\u00a0fresco<\/li>\n<li>3 Cebolas<\/li>\n<li>3 Tomates\u00a0grandes<\/li>\n<li>1\/2 Kg de quiabos<\/li>\n<li>1 Kg. de batata doce\u00a0(ou espinafres)<\/li>\n<li>3 Dentes de alho<\/li>\n<li>2 Copos de \u00f3leo de palma<\/li>\n<li>2 Gindungos<\/li>\n<\/ul>\n<p><a href=\"http:\/\/www.ana.weboeste.com\/blog\/wp-content\/uploads\/2011\/07\/Calulu.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-535\" title=\"Calulu\" src=\"http:\/\/www.ana.weboeste.com\/blog\/wp-content\/uploads\/2011\/07\/Calulu-300x217.jpg\" alt=\"Calulu\" width=\"300\" height=\"217\" srcset=\"https:\/\/www.ana.weboeste.com\/blog\/wp-content\/uploads\/2011\/07\/Calulu-300x217.jpg 300w, https:\/\/www.ana.weboeste.com\/blog\/wp-content\/uploads\/2011\/07\/Calulu.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<h3>Prepara\u00e7\u00e3o:<\/h3>\n<p>Antes de tudo deixa-se demolhar o peixe seco, mas sem sair o sal todo.<\/p>\n<p>Em seguida tempera-se o peixe fresco com sal, alho, vinagre ou lim\u00e3o de prefer\u00eancia. Come\u00e7amos a preparar um refogado com o \u00f3leo de palma e os dentes de alho. Seguidamente, come\u00e7amos a colocar em camadas, os peixe seco, o peixe fresco, a cebola em rodelas, o tomate em peda\u00e7os e limpo, os quiabos, as folhas de batata doce, o <span style=\"color: #000000;\"><a style=\"color: #000000;\" href=\"https:\/\/pt.wikipedia.org\/wiki\/Capsicum_frutescens\" target=\"_blank\" rel=\"noopener\">gindungo<\/a><\/span> e o resto do \u00f3leo de palma.<\/p>\n<p>Verificamos o tempero de sal e deixamos cozinhar em lume brando.<\/p>\n<p>O Calulu de Peixe faz-se da mema maneira que o Calulu de carne seca<\/p>\n<p>Utilizamos carne seca em substitui\u00e7\u00e3o do peixe. O restante \u00e9 tudo igual.<\/p>\n<p>Este prato, costuma ser acompanhado com funge e feij\u00e3o de \u00f3leo de palma.<\/p>\n<p>Bom Apetite!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Calulu de Peixe O Calulu de Peixe. Tamb\u00e9m poder\u00e1 fazer de carne. Ingredientes: 1 Kg\u00a0de\u00a0peixe seco 1 Kg\u00a0de peixe\u00a0fresco 3 Cebolas 3 Tomates\u00a0grandes 1\/2 Kg de quiabos 1 Kg. de batata doce\u00a0(ou espinafres) 3 Dentes de alho 2 Copos de \u00f3leo de palma 2 Gindungos Prepara\u00e7\u00e3o: Antes de tudo deixa-se demolhar o peixe seco, mas sem sair o sal todo. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,4,10,8],"tags":[32,76,72,77,31],"class_list":["post-474","post","type-post","status-publish","format-standard","hentry","category-angolana","category-mundo","category-peixe","category-peixes","tag-angola","tag-calulu","tag-oleo-de-palma","tag-peixe-seco","tag-quiabos"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Calulu de Peixe<\/title>\n<meta name=\"description\" content=\"Calulu de Peixe \u00e9 um prato t\u00e3o apreciado por seu sabor \u00fanico, mas tamb\u00e9m por representar a riqueza da tradi\u00e7\u00e3o culin\u00e1ria de Angola.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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