Peruvian Cuisine June 4

Today was a relaxing quiet day at home. Which translates into a perfect day for cooking!!!

First of a battle of recipes... Leche Asado vs Crema Voltado!

VS.

The verdict? They taste almost the same! The only difference is one is made with powdered milk and cooked on the stove, while the other is made with fresh milk and cooked in the oven. 

Beginning of Both Recipes

Melt 1/2 C sugar while constantly stirring and cover every inch of the pan when done, put aside and let it cool.

Leche Asado

In a blender add 8 eggs, 1 tsp vanilla, 4 C milk, 1 C sugar and blend. Pour into prepared pan of melted sugar and place the pan in a large container that serves as a water bath in the oven. When the the top is hard and the middle not watery take out, cut edges and cool in the fridge overnight.

 Crema Voltado
 In a blender add 8 eggs, 240 g dry milk, 1 tsp vanilla, 1 C sugar, 2 C water and blend. Place mixture in the melted sugar pot. Place this in a large pot of boiling water and cover with plastic wrap. Put on the lowest flame and cook about 45-1 hr or until the it springs at your touch. Take out, cut edges, and chill in fridge overnight.

My aunt made the Peruvian equivalent of a hamburger today.

Torijito
Mix ground beef, black pepper, finely diced onion, finely diced tomatoes, an egg, bread crumbs, and parsley in a bowl and cook like a hamburger patty.

Today we visited a store that reminds me a lot of a giant Walmart, called Wong.

Yes I actually got all this stuff. On the top left we have pan chapla, in the top right we have a chicken empanada. On the bottom is my favorite stuff, the desert! It includes an alfajor, cheesecake de Maracuya, and frutas de mazapan that looks like a little piece of corn but tastes like caramel! (Dont worry, it took me four meals to finish this stuff off)

Bonus Recipe...

Causa Rellena
when potatoes are cooked mash them let it cool. 1 tsp salt, oil 3 tsp, 2 limes, ajo amarilla 1 tb, mash with the potatoes. grease pyrex. 1/2 lemon, salt, one meium onion finely diced mix in little bowl. With mayo and cooked vegetables, aji amarillo, maizena add 2 can tuna. potato on bottom pyrex, tuna mix, rest potato, little mayo on top, egg, acetuna, salt, onion china, red pepper shreds, parsley or cilantro. Serve with lettuce, sweet potato, corn.

Picture Citation