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Comida South America!


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#341 Malarky

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Posted 07 July 2017 - 11:32 PM

Awww Yeah here we go!
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OMG! Namnamnam! So Good!

Actually used 6 aji's cuz it wasn't yellow enough with only 4.

Bonus rocoto shot
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#342 Thegreenchilemonster

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Posted 08 July 2017 - 10:24 AM

Damn Malarky, that aji de gallina looks picture perfect!!!

My mouth started watering just looking at that.

Nice rocoto shot as well! What variety of rocoto is that?

#343 Malarky

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Posted 08 July 2017 - 02:33 PM

Damn Malarky, that aji de gallina looks picture perfect!!!

My mouth started watering just looking at that.

Nice rocoto shot as well! What variety of rocoto is that?

That was the Peruvian red rocoto. Planning on tasting it with friends tomorrow.

My blender apparently doesn't liquefy very well. I still had some orange chunks of Aji in the sauce. It is very good. I've never tasted anything like it.

#344 Thegreenchilemonster

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Posted 08 July 2017 - 03:13 PM

That was the Peruvian red rocoto. Planning on tasting it with friends tomorrow.

My blender apparently doesn't liquefy very well. I still had some orange chunks of Aji in the sauce. It is very good. I've never tasted anything like it.


I'm really surprised you were able to get that plant to fruit inside a solo cup. That is a very productive variety of rocoto though, with really tasty pods. I'm glad those seeds worked out for you.

#345 Malarky

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Posted 08 July 2017 - 04:50 PM

I'm really surprised you were able to get that plant to fruit inside a solo cup. That is a very productive variety of rocoto though, with really tasty pods. I'm glad those seeds worked out for you.

I have one outside in a 2 gallon that is budding out. I'm going to pot it up this weekend.

The plant in the solo cup has about 7 good size fruits. I'm going to wait for them all to ripen and then plant it up in my gritty mix to see if I can train it as a house plant.

What huge variety of rocoto do you use for the rocoto relleno?

Edited by Malarky, 08 July 2017 - 04:52 PM.


#346 Thegreenchilemonster

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Posted 08 July 2017 - 05:53 PM

That should be good house plant for sure. I usually use the giant red rocotos for rocoto relleno, especially when I use meat. I have stuffed the smaller vatieties plenty of times though, with great success.

#347 Malarky

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Posted 27 July 2017 - 09:13 AM

My first crack at Papas Huacaina.

I think I need to eat this one at a reputable dining establishment...so I can get a feel for how cheesy this sauce is suppose to be.

I'd guess that I added too many saltines. I won't rule this one out yet.

edit: I also made my own queso fresco

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Edited by Malarky, 27 July 2017 - 09:14 AM.


#348 The Hot Pepper

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Posted 27 July 2017 - 09:16 AM

It looks right! I don't find it super cheesy like how Americans would make scalloped potatoes or mac. I bet you nailed it and are not a fan. It's good but not great imo.

:cheers:


#349 Tinnie

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Posted 04 August 2017 - 02:02 AM

Some fine looking Aji de gallina and Papas a la Huancaina there Malarky.

 

Your crema looks good! Its meant to have some body about it.... i find myself agreeing with the Boss.... not meant to be super cheesy.... and while that is the traditional preparation of the dish, i think its best served on other dishes like arroz con pollo/tallarines verdes/tallarines rojo, with or without the potatoes, it really boosts those dishes and is how most families eat them at home...

 

 



#350 Tinnie

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Posted 04 August 2017 - 02:45 AM

Got a couple more dishes i have made over the last coupla weeks....

 

Salchicha Huachana con huevos - which basically means Huacho style sausage with eggs - is usually made for breakfast in a big batch and eaten in bread rolls. Of course i dont have actual Huacho sausages, so i used regular pork sausages removed from their casing, fried up with onion, garlic, cumin, paprika, achiote powder, aji panca and beaten eggs mixed through. Used about 3 thin sausages to 4 eggs.

 

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Tallarines Saltados Criollo - which is a Peruvian style noodle stirfry - Basically lomo saltado with spaghetti, more stock and soy sauce to create more of a sauce..... i needed to use up a bunch of portabello mushrooms that i chucked in, while not traditional worked out very well.....

 

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Sopa Criolla - Peruvian beef and pasta soup - a soup typically found in Lima. Minced (or finely diced beef) fried up with onion, garlic, 1T aji panca, 2T aji amarillo.... add 2L of stock and bring to the boil.... add spaghetti and cook till done (roughly 10mins)... potatoes can be added.... i chucked in some carrot and zuchinni as i want some veges in there..... other veges would go well.... sometimes served with a fried egg on top.....

 

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#351 The Hot Pepper

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Posted 04 August 2017 - 09:02 AM

That lomo saltado "lo mein" dish looks killer!


:cheers:





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