tag:blogger.com,1999:blog-21560560.post114326658789694408..comments2023-08-17T05:37:18.047-07:00Comments on Peru Food: Recipe: Papa a la HuancaínaUnknownnoreply@blogger.comBlogger10125tag:blogger.com,1999:blog-21560560.post-41595048171539204872010-08-18T01:53:20.454-07:002010-08-18T01:53:20.454-07:00With hundreds of traditional peruvian dishes we ar...With hundreds of traditional peruvian dishes we are certainly talking about more than just Papa a la Huancaina, which is, judjing by our experience at <a href="http://www.productosperuanosonline.com" rel="nofollow">Productos Peruanos</a> <br /> one of the most remembered dishes by all those who miss nice peruvian culinary moments.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21560560.post-41324429035065660322008-09-06T12:46:00.000-07:002008-09-06T12:46:00.000-07:00Thank you Anonymous for that recipe, and everyone ...Thank you Anonymous for that recipe, and everyone else for commenting on this post.::Alejandro::https://www.blogger.com/profile/14811485462759971627noreply@blogger.comtag:blogger.com,1999:blog-21560560.post-53575185585422064642008-09-06T07:18:00.000-07:002008-09-06T07:18:00.000-07:00Papa a la Huancaína Sauce2 Dried Yellow Chiles3 Gr...Papa a la Huancaína Sauce<BR/>2 Dried Yellow Chiles<BR/>3 Green Onions<BR/>1 clove of minced garlic<BR/>3 tablespoons of oil(preferably vegetable or corn)<BR/>Salt<BR/>Tablespoon of turmeric<BR/> 3 cups of milk(2 percent or whole for creamy texture)<BR/>6 oz of Cream cheese<BR/>1 1/2 packs of crackers<BR/><BR/><BR/>Start off by soaking the Chiles until soft. Once soft seed them(taking off the stem) and let them dry. Once dry heat 3 tablespoons of oil in medium size pan. Add green onions and sauté for a little bit. Then add garlic and do the same. Finally once garlic is ready add chiles and Saute, add salt to taste. In a blender add your mixture of green onions, garlic, and chiles, along with turmeric and 3 cups of milk. Blend evenly. Add cream cheese and blend again. Once done add a packet of crackers into mixture and blend. Consistency should be like pancake mix, if not keep adding crackers till its so. Best served over lettuce, boiled eggs, and boiled potatoes.<BR/><BR/><BR/>PS this is my familys recipe which was handed down to my mother. Its different from most others but its still very good and is worth trying!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21560560.post-69392881967231318652007-11-23T00:21:00.000-08:002007-11-23T00:21:00.000-08:00how nicehow niceAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21560560.post-48735695898371487282007-03-22T17:00:00.000-07:002007-03-22T17:00:00.000-07:00DON'T FORGET THE SODA CRACKERS WHEN USING ANY OF T...DON'T FORGET THE SODA CRACKERS WHEN USING ANY OF THE SUGGESTED RECIPES. IT IS THE KEY INGREDIENT FOR TEXTURE. I AM NOT PERUVIAN, BUT HAVE BEEN MAKING THIS DISH FOR YEARS. I GOT THE RECIPE FROM FRIENDS THAT ARE PERUVIAN. SODA CRACKERS SALTED ONES MAKES ALL THE DIFFERENCE.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21560560.post-73538682188788810732007-01-18T04:39:00.000-08:002007-01-18T04:39:00.000-08:00Gracias otra vez para la receta! In your list of ...Gracias otra vez para la receta! In your list of Peruvian restaurants outside Perú, don't forget "El Bodegón" in Toronto. I think it's on College St.Luis-Manuel Garciahttps://www.blogger.com/profile/05364519441424669285noreply@blogger.comtag:blogger.com,1999:blog-21560560.post-1162991639610643662006-11-08T05:13:00.000-08:002006-11-08T05:13:00.000-08:00Tanks for posting this! (Obviously I'm a bit late ...Tanks for posting this! (Obviously I'm a bit late on this post, but I just found this off of Google.) I'm going to try making making huancaína with Corsican brousse/braccio cheese instead of queso fresco.Luis-Manuel Garciahttps://www.blogger.com/profile/05364519441424669285noreply@blogger.comtag:blogger.com,1999:blog-21560560.post-1149564315915877842006-06-05T20:25:00.000-07:002006-06-05T20:25:00.000-07:00Authentic Peruvian papa a la huancaÃna is made pa...Authentic Peruvian papa a la huancaÃna is made partly with queso fresco, aji amarillo, evaporated milk, and soda crackers. Feta cheese IS a good subsitute, perhaps a little saltier...<BR/><BR/>Stephen StamperAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21560560.post-1143420302383956102006-03-26T16:45:00.000-08:002006-03-26T16:45:00.000-08:00Thanks Anónimo, it really takes more time than I ...Thanks Anónimo, it really takes more time than I thought to keep a blog updated, but I'm trying my best.<BR/><BR/>Hope you try one of the recipes.<BR/><BR/>Gracias por la visita!::Alejandro::https://www.blogger.com/profile/14811485462759971627noreply@blogger.comtag:blogger.com,1999:blog-21560560.post-1143419569483396192006-03-26T16:32:00.000-08:002006-03-26T16:32:00.000-08:00Nice post; makes me want to get back to work on my...Nice post; makes me want to get back to work on my blog.Anonymousnoreply@blogger.com