Friday Stew
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ScribdTranslationsFriday Stew
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ScribdTranslationsFRIDAY'S SUCK
1. Put to fry in hot oil:
1 medium onion diced
2 crushed garlics
2 tablespoons of red chili
1 teaspoon of huacatay
2. Remove until the onion is soft and then add:
150 grams of peas
1/2 cup of peeled broad beans
2 chopped carrots
1 cup of chopped cabbage
1 shelled corn
Remove some minutes so that the vegetables soak up the chili.
4. Add fish broth in sufficient quantity. If you want it to be more substantial, add a smaller proportion of broth.
chorus.
5. When it reaches a boil, add 4 potatoes cut in half, 4 pieces of pumpkin, and a cup of white rice that
It has previously been lightly fried.
6. It is time to place a whole rocoto in the broth (be careful not to burst it, because it would make too much
spicy the chupe)
7. When the potatoes are ready, add 1/2 cup of evaporated milk, adjust the seasoning, and poach some eggs.
(one for each diner).
If you wish, you can enrich the chupe with pieces of fish or the available seafood.
At the time of serving, sprinkle the broth with 100 grams of grated fresh cheese.
Note: Care must be taken not to let the squash fall apart. Some recommend cooking it separately for better control.
SHRIMP CHOWDER (FOR SIX SERVINGS)
Ingredients
A kilo of shrimp
Three tablespoons of red chili pepper
300 grams of onion
Six potatoes
200 grams of fava beans
2 chopped carrots.
250 grams of pumpkin
3 corn on the cobs sliced.
A cabbage
A branch of huacatay
A sprig of mint
4 ladles of beef, chicken, or fish broth (optional)
150 grams of rice
250 grams of fresh cheese
6 eggs
Fish roe
A large glass of milk (a can of evaporated milk)
Preparation:
Fry the onion and garlic in oil, making sure the garlic does not burn.
The red chili and huacatay are added.
When the dressing is cut, the whole and clean shrimp are placed.
Only when the shrimp have acquired a cheerful color, the broth or hot water is added in proportion to the
diners and the salt.
The gloria milk is applied when it reaches the boiling point.
Once it has come to a boil, the chopped vegetables are added.
When the vegetables are soft, add the potatoes, rice, and pumpkin.
When the potatoes are ready, the seasoning is tested and another sprig of huacatay is added.
The eggs are broken over the broth carefully so that they do not disperse.
It is advisable to let it rest for about 15 to 30 minutes.
Before serving, bring it back to a boil and add a good amount of fresh cheese.
Note: cau cau, fish eggs, are no longer used frequently, although the traditional recipe includes them.
EACH (FOR EIGHT PEOPLE)
This chupe is served in the picanterías on Mondays. It is considered one of the most delicious dishes in the cuisine.
from Arequipa.
2. The intestines are washed with salt water, extracting as much fat as possible. They are turned inside out.
3. In a large pot, bring to a boil
one and a half kilos of beef brisket
1/2 kilo of tripes chopped into one centimeter rings
200 grams of cured meat and
poro
neighbor
celery
4. The seasoning is adjusted with
salt and pepper.
A dressing is made by frying
a finely chopped onion
5 garlics
2 tablespoons of red chili pepper
5. The strained broth is added, and when it reaches the boiling point, the meats are added and:
2 kilos of mashed potatoes
10 soaked and crushed chuños
1 cup of patasca
1/2 cup of fava beans
1/2 kilo of diced pumpkin
1/2 cup of chopped cabbage
1/2 cup of chopped cilantro
It is placed
a whole rocoto to boil for a few minutes. Care must be taken not to pierce it, as it would make it very spicy.
each.
On each plate, there are small pieces of pork cracklings (tocctos) and chopped turnip greens.
It is served with toasted corn.
CHAIR (FOR SIX PEOPLE)
This dish is served in the picanterías on Tuesdays. The tripe is washed with salted water, extracting as much as possible the
fat. They are cut into one centimeter rings. They are flipped.
In a large pot, bring to a boil
1/2 kilo of lamb loins (preferably from a young lamb)
1/2 kilo of chopped osso buco
1/4 kilogram of tripe (small intestine)
200 grams of cured meat
a head of onion
5 cloves of garlic
A dressing is made by placing in a pot
2 tablespoons of yellow chili and
1 onion chopped into small squares
cumin.
3. A few tablespoons of water are added, and when the onion is transparent, oil is added and it is allowed to brown.
4. The strained broth is added, and when it reaches the boiling point, the meats and the dried beef are added.
frayed. Then:
6 previously soaked and then crushed black chuños
1/4 kilogram of pumpkin
1/4 kilogram of chopped carrots lengthwise
a finely chopped cabbage
100 grams of sliced broad beans
5. Let it boil for five minutes and then add:
1/2 kilo of potatoes cut lengthwise
1 cup of patasca
4 roasted yellow chili peppers
some mint leaves
a little oregano
A rocoto (be careful not to break it)
6. The seasoning is corrected and left to rest for 10 minutes before serving.
CHOCHOCA
In a large pot, bring eight cups of water to a boil:
1 kg of beef (brisket or chuck)
150 grams of jerky.
1 celery
1 poro
1 bulb
The broth is strained and separated.
3. In the same pot, fry:
1 large onion chopped into small cubes
4 finely chopped garlic cloves.
When the onion has crystallized, add in.
2 tablespoons of red chili and
1 pinch of cumin.
4. This dressing is fried while stirring constantly. Then the strained broth is added,
5. and then the meat and the cured meat.
6. When it reaches a boil, they add
1 kg of whole peeled potatoes
1 cup of peeled broad beans
1 whole rocoto
1/2 cup of cabbage and
a little bit of mint.
7. When the potatoes are soft, add
8. 1/2 kilo of Chochoca (little by little to avoid clumping).
It moves constantly for a few minutes.
10. Before serving, add a little more mint.
Annotation:
Buy the whole Chochoca. The Chochoca is soaked and then the "noses" (the pointed ends) are removed and then
Blend it. It is not advisable to buy it already ground because they often adulterate it.
La Chochoca is boiled and dried corn.
This dish is usually served on Wednesdays in Arequipa's picanterías.
Minestrone
FIRST: The base broth.
In a medium pot, 3 liters of water are placed and brought to a boil.
Then they are added
1 kilo of chopped beef
1 whole pore
1 whole clove
1 celery
1/2 cup of beans (soaked since the previous day)
2 corn cobs sliced into rounds
100 grams of bacon.
3. They are boiled until the beans are soft.
SECOND: The pesto
4. A pesto is prepared by blending:
1 cup of fresh basil leaves
5 cloves of garlic
1/2 cup of fresh cheese
salt
pepper
5. The oil (preferably olive) is added in a fine and continuous stream until it reaches a consistency.
homogeneous.
THIRD: The dressing
1/2 cup of onion
2 chopped garlics
1 tablespoon of yellow chili
1 pinch of cumin.
FOURTH:
6. The broth with the meats and vegetables is added over the dressing.
7. When it reaches the boiling point, it is added.
1 slice of pumpkin
1 handful of chopped cabbage
1 julienne-cut carrot
4 medium potatoes cut into quarters
1/4 kilogram of macaroni
2 handfuls of green beans
8. It is allowed to boil until the vegetables are soft and then the pesto is added and stirred.
9. A little grated Parmesan cheese is added to each served dish.