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papa a la huancaina.
Transcript of papa a la huancaina.
Dafner Serpa history: 'papa a la huancaina' what we need: How to prepare the huancaina sauce: 5.Add cheese and crackers and blend until smooth. 6.Sauce should be fairly thick.
7.Thicken sauce with more saltines or thin sauce with milk if necessary.
8.Season with salt and pepper to taste.
9.Serve at room temperature or chilled.10.Enjoy it! how to prepare the
huancaina sauce: 1.Remove seeds from yellow chile peppers and chop into 1 inch pieces.
2.Sauté onion, garlic, and chile peppers (or paste) in the oil until onion is softened, about 3-5 minutes. Remove from heat and let cool.
3.Place onion/chile mixture in a food processor or blender.
4.Add evaporated milk and blend. 'Papa a la Huancaina' milk 'aji amarillo' potatoes. hard-boiled eggs lettuce pepper (if you want) salt saltine crackers white farme's cheese Papa a la Huancaína (literally, Huancayo style potatoes) is a Peruvian salad of boiled yellow potatoes (similar to the Yukon Gold potatoes) in a spicy, creamy sauce called Huancaína sauce. Although the dish's name is derived from Huancayo, a city in the Peruvian highlands, it has become a staple of everyday and holiday cuisine throughout the country.
It is typically served cold as a starter over lettuce leaves and garnished with black olives, white corn kernels and hard boiled egg quarters.
The sauce is made of fresh white cheese (Queso fresco-similar to feta or lumpy farmers cheese), vegetable oil, aji amarillo (yellow Peruvian pepper), evaporated milk and salt mixed in a blender. Some recipes call for garlic, onion and crushed saltines.
In the south of Peru (Cuzco, Puno, Arequipa) it is served with ocopa rather than Huancaína sauce, made from freshly toasted peanuts, fried onions and tomatoes, aji amarillo, cream or condensed milk, crushed crackers or dried bread, salt, and huacatay (Tagetes minuta).
Because it is served cold Papa a la Huancaina is a favorite food of Peruvians to take on picnics and trips. video.