Peruvian Recipes Tacu Tacu?: Delicious Peruvian Food, tips for cooking

TACU TACU
Peruvian Recipes Tacu Tacu?: Delicious Peruvian Food, tips for cooking

Ingredients : 6 servings

• 3 cups canary beans

• 150 lb (300 g) pork fat or bacon, diced

• 2 cups of cooked rice

• 2 onions, finely chopped

• 2 garlic cloves, finely chopped

• 2 fresh yellow aji/chili (aji amarillo fresco), seeded and deveined

Preparation:

Soak beans overnight. Drain and cook in unsalted water together with pork fat or bacon until soft.

Remove from heat and let cool. Beat with a wooden spoon to form a coarse purée. Set aside and let cool.

Heat oil in a large skillet and add onion, garlic and aji. Saute onion and aji until soft and tender and correct seasoning. Add the beans and the cooked rice, mix well and correct seasoning. Cook stirring, until golden and remove from heat.

To make the tacu tacu:
Take one part of the mixture into your hands and form a small oblong tamale.

Cover with bread crumbs or crackers to maintain shape.

Heat oil in skillet, place one part of the bean mixture, and fry turning constantly to avoid sticking. Repeat with the rest of the mixture.

Serve with breaded fried tenderloin, fried banana, fried egg and Creole sauce.

Cooking Sweet Potatoes: Tips for Cooking Sweet Potatoes

Cooking Sweet Potatoes: How to Use

Sweet potato can be served roasted, mashed or baked as an accompanying vegetable or added to stews, soups, curries, pasta dishes or vegetable bakes. Mashed sweet potato makes a tasty alternative topping for shepherd's pie or fish pie.

Cooking Sweet Potatoes: How To Prepare Sweet Potato

For boiling, peel and cut into even-sized chunks. For baking, scrub well and remove any fibrous roots.

Cooking Sweet Potatoes: How To Cook Sweet Potato
Sweet potatoes can be boiled, baked, roasted or microwaved. To boil, bring a pan of water to the boil, add the prepared chunks of sweet potato and cook for 15 - 20 minutes or until tender.

To bake sweet potatoes, preheat the oven to 200°C, gas mark 6. Prick the cleaned sweet potatoes several times with a fork and place in the oven. Bake for 45 minutes to 1 hour, depending on their size, or until tender.

To roast sweet potatoes, preheat the oven to 200°C, gas mark 6. Par-boil prepared potato chunks for 5 minutes in boiling salted water. Add 150 ml olive oil to a roasting tin and preheat in the oven for 5 minutes. Add the drained sweet potatoes to the tin and coat in the oil. Roast for 30 - 45 minutes, basting occasionally with the oil, until crunchy and golden brown.

Microwave sweet potatoes in the same way as potatoes; wash thoroughly then pierce the skins in several places and cook on full power for approximately 8 - 10 minutes for a large sweet potato, or according to the microwave oven manufacturer’s instructions. Serve with soured cream and black pepper.

Cooking Sweet Potatoes: How To Store Sweet Potato

Sweet potatoes should be stored in a cool, dark, frost-free and dry place, but not in the fridge. Remove sweet potatoes from the plastic bag that they are usually sold in and transfer to a brown paper bag if possible.

HOW TO COOK PARIHUELA ? : Peruvian Sea Food Soup.

Ingredients :

• ½ cup vegetable oil

• 4 garlic cloves, crushed

• 2 medium size onions, chopped

• 3 tomatoes, peeled, seeded and chopped

• 2 tablespoons soy sauce

• 2 tablespoons paprika

• 1 tablespoon ají panca / sundried red aji (chili) paste

• 3 ají mirasol / sundried yellow aji (chili)

• 1 teaspoon fresh oregano

• 1 bay leaf

• ¾ cup white wine

• 8 small fish fillets

• 3 lb 5 oz (1 ½ k) fish head, trimmings and bones

• 16 mussels

• 10 ½ oz (300 g) crayfish

• 10 ½ oz (300 g) shrimps

• 10 ½ oz (300 g) squids, cut in rings

• 8 clams, cleaned

• 8 sea scallops

• 2 tablespoons cilantro, chopped

• 2 tablespoons minced parsley

• 2 green onions, chopped for garnish

• Salt

• Pepper

Preparation:

Place fish head and bones in a large size pan with 10 cups of salted water and boil for half hour. Add cleaned mussels and boil for 10 minutes. Strain and reserve stock.

Sauté in oil, garlic and onions until soft and clear, but not golden. Add tomato, paprika, sundried red aji paste, whole sundried yellow aji, salt, pepper bay leaf and oregano. Cook for 3 to 4 minutes. Add wine and continue cooking at low heat for 5 minutes. Add fish stock, soy sauce, cilantro and parsley.

Just before serving place seafood and cooked mussels and bring to a boil for 3 or 4 minutes.

Serve immediately with few key lime drops and green onion.

8 servings

Peruvian Recipe Chupe de Camarones, tips for cooking, delicious!!

INGREDIENTS:
Learn how to cook: Peruvian Recipe Shrimp Stew. (Chupe de Camarones)
Peruvian Recipe Chupe de Camarones, tips for cooking, delicious!!

• 1/4 cup vegetable oil

• 2 medium tomatoes, peeled and chopped

• salt, freshly ground pepper

• 2 pounds jumbo shrimp

• 1-1/2 pounds peas, shelled, or use one (10-ounce) package frozen peas, thawed

• 2 tablespoons finely chopped fresh green coriander (cilantro), or use parsley, preferably fat Italian

• 2 medium onions, finely chopped

• 1 or 2 fresh hot red or green peppers, seeded and chopped

• 3-1/2 quarts fish stock, or half clam juice, half water

• 1/2 cup rice

• 2 ears corn, each cut into 3 slices

• 2 cloves garlic, chopped

• 1/2 teaspoon oregano

• 2 medium potatoes, peeled and cut into 1-inch cubes

• 3 large potatoes, peeled and halved

• 1 cup light cream

PREPARATION

• Heat the oil in a large saucepan and saute the onions and garlic until the onions are softened. Add the tomatoes, hot peppers, oregano, salt and pepper to taste, and cook for a few minutes, stirring to mix well. Add the fish stock and the diced potatoes. Peel the shrimp and add the shells to the saucepan. Set the shrimp aside. Bring to a boil, reduce the heat, and simmer gently, covered, for about 30 minutes. Strain through a sieve, pressing down on the solids to extract all the juices. Rinse out the saucepan and return the broth to it.

• Add the rice, halved potatoes, and peas, cover, and simmer until the potatoes are tender, about 20 minutes. Add the corn and the shrimp and cook for 5 minutes longer. Break the eggs into the soup, one at a time, stirring, so that the eggs coagulate in strips. Pour in the cream and cook just long enough to heat through. Pour into a warmed soup tureen and sprinkle with the coriander or parsley. Ideally this is served in large, deep, old-fashioned rimmed soup plates. Serve in large bowls holding about 2 cups.