Papa a la Huancaína

Name: Papa a la Huancaína
Total time: 35 min
Yield: 4
Cuisine: Peruvian
Ingredients: 800 g Waxy potatoes; 250 g Queso fresco or feta; 4 tbsp Ají amarillo paste; 150 ml Evaporated milk; 6 Soda crackers; 1 clove Garlic; 3 tbsp Vegetable oil; 1/2 tsp Salt; 8 Lettuce leaves; 2 Hard-boiled eggs, quartered; 8 Black olives

Cold boiled potatoes under a smooth sauce of fresh white cheese, ají amarillo, evaporated milk and crackers — the starter that opens most Peruvian meals.

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 · the opening plate — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a Peruvian appetizer of boiled potatoes in a spicy, creamy cheese sauce. Quantities and the cracker thickener are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

ChimPumEdu Zaboni's Peruvian Cook

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

ဟာလာသက်သတ်လွတ်အခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

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

အဆင့်များ

Boil the potatoes in salted water until just tender, 20 minutes. Cool them completely, then peel and slice 1 cm thick.
Fry the ají paste with the garlic in the oil for 4 minutes to take the raw edge off. Cool it.
Blend the cooled ají, cheese, evaporated milk and crackers until completely smooth.
💡 The crackers are the thickener and are not optional. Without them the sauce runs straight off the potato onto the plate.
Taste and add salt only if it needs it — the cheese may have brought enough.
Lay lettuce on each plate, arrange the potato slices on it and pour the sauce over generously.
Top with egg quarters and olives and serve cold.

💡 အကြံပြုချက်များ

It is named after Huancayo in the central Andes, though it is eaten everywhere in Peru and is on almost every menu.
The sauce is a staple in its own right. Peruvian households keep a jar of it and pour it over rice, pasta and boiled eggs.
Everything is served cold, including the potatoes. Warm potato under cold sauce is the one thing to avoid.