Mazamorra Morada
October 28, 2019
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“Mazamorra Morada” is a purple porridge, it has aromas, combined with fruits and spices making it one of the best Peruvian desserts.
Today, we are doing announcing some good news, I know it is a bit late, but we are finally on youtube! (click here to see our channel).
This is what is comming for Chewing happiness in the near future, first of all I want to add videos to all our current and future recipes.
If you have any question, you can ask us in the comment section below.
“Mazamorra Morada” is a purple porridge, it has aromas, combined with fruits and spices making it one of the best Peruvian desserts.
Peruvian Pumpkin stew made with Macre” Pumpkin (a type Cucurbita Maxima ), A starchy, creamy, sweet stew with a touch of spiciness.
Hi! mi name is Brandon I am a Peruvian Cook and today I will share with you on of my favorites street foods the ¨Broaster Chicken¨ or Pollo Broster in spanish there are so many recipes in the internet and I like this one since is fail proof anyone can do it, its easy and tasty. Would you like to try it? if so lets start Remember ingredients & tools I use would be at the bottom of the page! Broaster Chicken / Deep Fry Chicken | Servings 4 Ingredients : 4 Chicken thighs (Skin and bones removed) I love this recipe since you cook your Chicken first and then deep fry it, with this steps your chicken will never end raw! Directions : Debone chicken and remove skin the cook it with a bit of water and pinch of salt While your chicken its cooking lets make our butter, in a bowl place all the dry ingredients and mix them In a different bowl mix all the wet ingredients and integrate them , then mix with the dry ingredients Once you mix them well let your butter rest for at least 10 min in the fridge Once your chicken its ready put them on a bowl and reserve. Your butter rested , give it a good mix ( use a wisk if you have one) and sumerge the chicken on it Set your oil at medium/hight temperature Take your chicken out of the butter and give it a gentle shake, let the excess of butter fall into the bowl Once you have your chicken ready , deep fry them , you can always sumerge the edge of your chicken to see if oil ready Cook it until brown , then let it rest on towel paper and serve You can eat it with a salada or french fries! Thats it guys a super simple recipe that is super tasty and that you can do at home in a blast! Some tools I used on this recipe
Tallarin Saltado is a quick beef stir fry server with pasta, simple and delicious.
Hello lovely readers today I am sharing with you an amazing dessert , this recipe is one that I learned from an old cook , I experiment with it a little bit to try to enhance the flavors but something really good about this recipe is that no matter what you do , you can not go wrong with it. Some tools/Ingredients I used , will be at the bottom of the post Mazamorra Cochina | Servings: 6 Ingredients : 125 gr of “Chancaca” / Panela 250 gr of Butternut squash, no seeds , peeled and diced 250 gr of Sweet potatoes, peeled and diced 1.5 cups of Evaporated milk 3 cloves Pinch of Salt 1 Ceylon cinnamon stick 1 tablespoon of potato starch Juice of one Orange 1 Cup of Water In Peru we have access to “Macre” Squash , I been testing some of the squashes I could find around and butternut squash is a great replacement for Macre squash but if you are in Peru , go for the Macre hands down, also if you can not get potato starch , cornstarch will do the work. Directions: In a pot add water , squash , sweet potatoes , cinnamon , cloves , let it cook until squash and potatoes are soft. Dissolve the “panela” with some water , skip this step if you are using granulated “panela” Once your squash & sweet potatoes are cooked add them on a blender , remove cinnamon and cloves and blend with the milk and any remaining cooking juices. Transfer mix to a pot add the salt , starch , panela and let it boil then finish the dish with the juice of the orange, let it rest for at least 15 min before eating , you can always add sugar (brown) if you want to make it more sweet. Stuffed used on the recipe
Hello lovely readers today I am today sharing with my recipe of Lima Beans stew, for the ones that do not know Lima Beans are endemic from Peru meaning that is originally from that country, this lovely ingredients can be used a lot of dishes and today we are making a really easy one pot recipe. Some tools/Ingredients I used , will be at the bottom of the post Lima Beans Stew | Servings: 4 Ingredients : Steps: In a Pot at medium/low add 2 tablespoon of vegetable oil , onion, garlic, tomatoes, ají panca paste let it cook for 6 min. once its cooked add broth , Lima beans , spices and let it cook (with a lid on) for 10 mnutes or until Lima beans are tender but not mushy! That is it folks simple dish , it does not require a lot of effort , I love Lima beans they are really versatile and nutritious. Tools I used on this recipe
Learn how to make Caldo de Gallina, the ultimate Peruvian hen soup. Rich broth, thick noodles.
