Today I am sharing my recipe of Causa Escabechada
“Causa” is a potato salad that is served mainly as an entree however I decided to combine it with Escabeche to make it a main dish, the combination of flavors and textures just makes it a great dish, full of flavors and beautiful colors.
For the ones that never heard of “Causa Rellena”, it is a potato salad, consist of two layers of potato dough (sour-spicy) with some sort of veggie+meat stuffing in the middle, kind of a terrine.
For the Escabeche, we will be making a fish + shrimp Escabeche, I love the different textures on dishes and this one has a lot that you will enjoy
Here are some tips to make this dish the right way:
Both dishes share similar ingredients and complement each other pretty well
Making the Ají Amarillo paste is one of my favorite parts, however, if you can’t get Ají Amarillo frozen/fresh get some pre-made Ají Amarillo paste, be aware that most brands make it super spicy.
The colors, and flavors of the Causa dough it is just amazing!
To make the Escabeche, use any fresh fish you have on hand, you can check our recipe for Escabeche (here)
Causa Escabechada, two great dishes combined, turned into something that is just delicious, give it a try, you won’t regret it!
Escabeche de Pollo is a Peruvian chicken stew made with ají amarillo strips, red onion, ají panca paste, and red wine vinegar. Served at room temperature with boiled potatoes, hard boiled eggs, olives, and cilantro.
Hello Vianda Peruana Friends today I will share with you, a simple recipe Yucca in Huancaina sauce, for you that never tried Yucca before, this is a great way to eat it, since its really easy to cook and it’s tasty. I know you will enjoy it. Are you ready to cook? if so, lets start! Remember ingredients & tools I use would be at the bottom of the page! Want the Huancaina Sauce link? Click Here Yucca in Huancaina Sauce | Servings 3-4 Ingredients : Directions : Peel the Yucca, Cut them in 8 pieces or more if you want. In a pan with water, add your Yucca and let it boil for at least 10 min or until its tender. Once its cooked, let it chill for at least 5 min, and then deep fry them in hot oil Add lime juice to the Olives and Lettuce and serve the Yuccan with some Huancaina, lettuce and olives. That was all guys , remember that you can eat they Yuccas boiled if you want or with any kind of sauce , I love Huancaina Sauce so I always look any excuses to eat it. Some tools I used on this recipe:
Chupe de Camarones, Peruvian style shrimp soup, has a thick texture, has some sweet, spicy, flavors.
Hey guys today we bring you something really tasty and easy to prepare we are talking about Peruvian food , Peruvian in this case “Milanesa” is kind of a super thin chicken Burger, it’s kinda crunchy outside and soft inside, it’s perfect to eat with a sandwich or any dish, in Peru we eat it with many dishes (with Mushed Potatoes, Fries and salad , Pesto spaghetti, just to mention some). Would you like to try it? If so, let’s start! Remember most of the ingredients and tools I use would be on the bottom so you can get them too! Peruvian “Milanesa” | Servings 4 Ingredients: As you can see ingredients aren’t that hard to get probably most of them you have them in your kitchen already, if you have chicken breasts , you can get the texture like grounded with the help of your knife and a meat tenderizer hammer, so let’s start cooking! Instructions: With the help of a food processor , process all the ingredients except the chicken. Process until you get like a crumbled bread texture Mix and integrate the Chicken with the crumbled mix Once is all integrated make like a big Pattie and cut into four peices Flatten all the patties with you hand really thin Get your pan ready in medium/high heat with 2 tablespoons of oil , we don’t want it too hot so be careful with the heat and Cook it for 3 minutes each side Repeat steps for the other ones, and enjoy em! Some tips: Remember to add some oil once you finish your pattie if you are cooking all at the same time use 1 tablespoon per pattie. it’s better to cook once at the time , in that way they won’t get burned. You can freeze them and they will last for 3 days You can comment on this post , I will be pleased to help you Woud you like to see more Peruvian recipes? I hope so! Some tools I used on this recipe:
Tallarin Saltado is a quick beef stir fry server with pasta, simple and delicious.
Tallarines rojos — Peru’s Italo-Peruvian take on spaghetti bolognese, with ají panca giving the sauce its color and smoky depth.
Authentic Peruvian alfajores, two melt-in-your-mouth shortbread cookies filled with dulce de leche and dusted with powdered sugar. A Peruvian chef’s recipe tested over 200 times. Easy to make at home.
