Olluquito con Charqui

Name: Olluquito con Charqui
Total time: 50 min
Yield: 4
Cuisine: Peruvian
Ingredients: 800 g Olluco (ulluku), cut into fine matchsticks; 250 g Charqui (salt-dried beef or lamb), soaked 2 hours and shredded; 1 large Red onion, finely chopped; 4 Garlic cloves, minced; 3 tbsp Ají amarillo paste; 1 tbsp Ají panca paste; 1 tsp Ground cumin; 200 ml Beef stock; 4 tbsp Neutral oil; 1 tsp Salt and black pepper; 3 tbsp Coriander, chopped; 4 portions White rice, to serve

Olluco — an Andean tuber, waxy and slightly slippery, second only to the potato in the highlands — cut into matchsticks and stewed with charqui, salt-dried meat, in an ají amarillo base. The word charqui is where English got jerky. Served over white rice, and it stays crunchy, which is the whole point.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Andean kitchens · 🏺 Traditional · The highlands, where the potato was domesticated — over 3,000 varieties, boiled and pressed and layered, with a chilli sauce over the top.

Peruvian Andes · the tuber after the potato — An ownerless traditional dish, so no cook is credited. The cited article confirms olluquito, olluquito con carne and olluquito con ch'arki as traditional Peruvian dishes made with ulluku, an Andean root crop second only to the potato whose leaves and tuber are both edible, and describes the dish as a stew of finely diced ulluku with ch'arki pieces — traditionally alpaca or llama, today also sheep — served with white rice, noting that ch'arki is the Andean salting-and-drying technique from which the English word jerky derives. The aderezo, the stop-while-crunchy rule, timings and quantities are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Madeleyne Pumayalli tito Camilo Zegarra SONQU

⏱ 50 မိနစ်🍽 4 ယောက်စာ🔥 380 kcal🇵🇪 Peru🌶️🌶️

နို့ထွက်ပစ္စည်းကင်းဂလူတင်ကင်းအခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Drain the soaked charqui, squeeze it dry and pull it into thin shreds with your fingers.
Fry the onion and garlic in the oil 7 minutes until soft, then add both ají pastes and the cumin and fry 4 minutes until the oil runs orange.
Add the charqui and turn it in the base 3 minutes. Pour in the stock and simmer 5 minutes.
Add the olluco matchsticks, cover and cook over medium heat 12–15 minutes, stirring twice, until they are tender at the edge but still have a bite in the middle. They will release their own liquid — do not add water.
💡 Stop while it still crunches. Olluco overcooked goes to slime, and a slippery grey pan is how this dish gets its bad reputation.
Season, stir in the coriander and serve over white rice.

💡 အကြံပြုချက်များ

Cut the matchsticks by hand and keep them even — a grater makes shreds that collapse before the middle is cooked.
The olluco leaves are edible too and cook like spinach, though they almost never leave the Andes.