Peruvian Recipes to Try This Week!
- Valentina Sapia
- Jul 30, 2021
- 5 min read
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients (4 Servings)
480g cups cooked chicken
2 slices bread or 3 (crusts removed)
80ml milk
1 onion
2 cloves of garlic
28g walnuts
6g of grated parmesan cheese (or more)
2 tbsp vegetable oil
2 tsp aji amarillo chili paste
¼ tsp turmeric
120ml chicken stock
Instructions
Poach the chicken, then once cool enough to handle shred it up, or shred leftover cooked chicken.
Soak the bread in the milk for a few minutes.
Dice the onion in a small dice and finely dice the garlic.
Put the soaked bread, walnuts, and parmesan in a blender or food processor and blend until smooth.
Warm the oil in a medium pan and add the onion. Cook a few minutes until softened then add the garlic, aji amarillo, and turmeric and cook a minute more.
Add the bread-walnut mixture, the chicken, and around 120ml of cooking water from the chicken or stock. It should be mixed well and simmer for around 10 minutes before serving.
Ceviche
Ingredients (6 servings)
1 1/4 lbs. medium shrimp, peeled, deveined and tails removed
1/3 cup fresh lime juice
1/3 cup fresh lemon juice
2 medium Roma tomatoes, diced (1 cup)
3/4 cup chopped red onion
1/2 cup chopped cilantro
1 medium jalapeno pepper,* seeded if preferred for less heat, diced
Salt and pepper, to taste
1/2 medium cucumber, peeled and diced (about 1 cup)
1 medium avocado, diced
Instructions
Bring a pot of water to a boil. Meanwhile, fill up a medium bowl with ice water, set aside.
Add shrimp to boiling water and let cook just until pink, about 1 minute.
Drain shrimp in a colander then transfer to ice water to cool for a few minutes. Drain well then chop shrimp into small pieces.
In a medium bowl combine shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, jalapeno pepper and season with salt and pepper to taste.
Transfer to the refrigerator and let rest 30 minutes to 1 hour.
Toss in cucumber and avocado and serve (if desired you can strain off some of the juices). It's delicious with tortilla chips or over tostada shells.
Arroz con pato
Ingredients
½ fresh duck
1 cup olive oil
2 cloves of garlic
100 g peas
1 bunch of fresh coriander
1 bottle of black beer
½ cup pumpkin, chopped
½ cup of grated pumpkin
Salt and pepper
½ kg of rice
1 red pepper
½ red onion
1 lime in juice
Fresh coriander leaves
Instructions
Firstly cut half a duck into quarters. In a frying pan, add a cup of olive oil. While it is heating, season the duck to taste.
When the oil is hot, brown the duck portions on all sides. Once it is done, store them separately.
Use the same oil that you cooked the duck with and put it on medium heat. Peel and cut the garlic. When the oil is hot add the garlic. Then add 100g of peas.
Blend a bunch of fresh coriander and a bottle of dark beer. Then, add this mixture to the pot.
Put in the pot half a cup of chopped pumpkin and half a cup of grated pumpkin.
Add two cups of water and season with salt and pepper to taste.
After a few minutes, add the duck to the pot and finish cooking it. When it's ready, remove it. It should be tender.
Next, pour half a kilogram of rice. Lower the heat and cook for about 20 minutes or until the rice is just right. If necessary, add a little more water.
Meanwhile, wash and cut the red pepper into thin strips.
When the rice is ready, put the duck meat and the red pepper in strips that we have reserved again. Turn off the heat, cover the pot and let it rest for a few minutes.
Next, prepare a sauce with onion. To do this, peel and julienne a purple onion and wash it with cold water.
Drain well and place it in a bowl. Add the juice of a lime, salt to taste, and chopped fresh coriander leaves.
To finish, serve the rice with duck accompanied with the onion and lime sauce.
Maíz tostado (kikos)
Ingredients
½ kg. large corn (Peruvian origin)
Salt to taste
Extra virgin olive oil
Steps
In a bowl, soak the corn kernels with enough water (do it the night before).
Drain the corn and add to a saucepan with water and salt. Cook over high heat and let it boil for 15-20 minutes.
After that time, drain the corn kernels and reserve.
In a frying pan, pour a drizzle of oil and salt. Heat over medium-high heat and add the corn kernels. Sauté without stopping to stir for 5 minutes. It is necessary to avoid them burning, for that reason it is important to move them continuously.
Remove and place the kikos on an oven-safe tray.
Set the oven to 200 degrees. Bake the corn for 20-25 minutes until they turn a brown color. During this time, move the kernels every 10 minutes to achieve a better roast and avoid burning.
Remove and cool the homemade kikos.
Suspiro Limeño
Preparation time: 20min
Cooking time: 15min
Ingredients (6 servings)
1 jar of condensed milk (396grs)
1 jar of evaporated milk (354ml)
4 egg yolks
5 egg whites
1 cup granulated sugar
Port wine
Cinnamon powder
Steps
Put both milks together in a pot. Before adding the yolks, dissolve them in a little of the same milk and then filter them through a strainer.
Then add the yolks to the milk mixture and cook over medium-low heat until a thick consistency is achieved, ideally stirring with a wooden spoon. This takes about 10 minutes.
Distribute the mixture in each glass up to half.
In another pot, place the sugar with the port (or water if the wine is omitted).
Stir until the sugar dissolves.
Then leave over medium heat for about 4 minutes until it forms a syrup.
Meanwhile, beat the whites until stiff and then add the syrup.
Beat until everything is very well combined and achieve a shine in the meringue.
Place a portion of meringue on the dessert.
And sprinkle cinnamon powder over the meringue to serve.
Salchipapa
Preparation time: 5min
Cooking time: 15min
Ingredients (4 Servings)
6 large potatoes
4 cups oil
500 g. Wiener sausages
1 cup mayonnaise
2 tablespoon aji amarillo paste
½ cup tomato sauce (Optional)
½ cup mustard
4 tablespoons coriander (chopped)
pinch of salt
Steps
Wash the potatoes and peel them. Rinse the peeled potatoes and pat dry. Place them on the cutting board, and with a sharp knife cut them crosswise in half.
Take each half and cut it into slices about 1 cm thick. Then take each sliced piece and cut 1 cm thick sticks lengthwise. While you are peeling the potatoes, immerse the sticks in water to prevent them from turning black.
When you have peeled all the potatoes, and cut them into sticks. Drain the water, pat dry, and add salt to the potato sticks.
Pour the oil into a skillet over medium-high heat. When you see small bubbles rising from the bottom, add the potato sticks.
Fry the potatoes for about three minutes, then carefully, with a kitchen spatula, flip the potato sticks until they are evenly browned on all sides.
When the potatoes are golden brown, remove them from the oil, let them drain a little on the kitchen spatula and then place them on a flat plate covered with absorbent paper.
Cut the sausages into pieces to your liking (or use small cocktail-style sausages) and fry them for about a minute in the still-hot oil where the potatoes were cooked.
Drain the sausages, and place them on a plate covered with absorbent paper.
Mix half a cup of mayonnaise with the aji amarillo paste. Stir with a fork until you have a completely homogeneous mixture.
Arrange the potato chips on a plate, add the sausages on top, add the sauces, and parsley to your liking.
Bibliography
Arévalo, L. (n.d.) Arroz con Pato. Canal Cocina. https://canalcocina.es/receta/arroz-con-pato
Bell, J. (2020, September 4) Ceviche. Cooking Classy. https://www.cookingclassy.com/ceviche/
"Carolina" (2014, October 14) Suspiro Limeño. Mi Diario de Cocina. https://www.midiariodecocina.com/suspiro-limeno/
Caroline's Cooking (2019, October 1) Ají de Gallina (Peruvian Chicken Stew). Caroline's Cooking. https://www.carolinescooking.com/aji-de-gallina-peruvian-chicken-stew/
¡Hola! Cocina (n.d.) Ají de Gallina. [Photograph] ¡Hola! Magazine. https://www.hola.com/cocina/recetas/2016101889095/aji-de-gallina/
¡Hola! Cocina (n.d.) Suspiro Limeño. [Photograph] ¡Hola! Magazine. https://www.hola.com/cocina/recetas/2016101989123/suspiro-limeno/
María, F. (2019, September 7) Receta de kikos caseros (maíz tostado). Ok Diario.
N.A. (n.d.) Arroz con pato a la chiclayana. [Photograph] Deliciosi. https://www.deliciosi.com/arroz-con-pato-a-la-chiclayana/
N.A. (n.d.) Kikos Pequeños 100 Grs. [Photograph] Fruits Secs Rius. https://fruitsec.cat/botigafruitsecs/es/fruits-secs-rius/58-kikos-pequenos-125-grs.html
N.A. (n.d.) Salchipapa - Peruvian Hot Dog & Fries Street Food. Eat Peru. https://www.eatperu.com/salchipapas/
N.A. (2019, July 30) Salchipapas: ¿es posible comer frituras sin dañar nuestra salud? [Photograph] Vital. https://rpp.pe/vital/comer-bien/salchipapas-es-posible-comer-frituras-sin-danar-nuestra-salud-grasas-saturadas-noticia-1196995
Renards Gourmets (n.d.) Arroz de Pato. [Photograph] 196 Flavors. https://www.196flavors.com/es/portugal-arroz-de-pato/
Comments