A few years ago, I went to Peru with my parents and a cousin. It was a great trip. We covered lots of ground in a short amount of time. We walked, took a train, a bus, and a few airplanes.
We saw Machu Picchu, Cusco, Arequipa, Lake Titicaca, and Lima. We ate delicious food as well. I like making food from countries I have visited. It often takes me a long time to actually making the dishes though. I went to Switzerland last summer and have a few recipes I want to try but haven't actually make yet.
I have made another Peruvian dish. Over a year ago, I made Aji de Galina. It was also very tasty.
I went to Belize two year ago, which inspired me to made Belizean stew chicken and Belizean rice and beans.
I made smokey salmon and egg sandwiches and happy marriage cake after traveling to Iceland. I think it is a fun way to re-live the memories from a trip.
I found this papa al a Huacaina recipe at PBS food. I used bread crumbs instead of saltine crackers. I also ended up adding milk to the sauce to thin it out a bit. I also used four eggs instead of just one.
The ingredients are 4 boiled potatoes, 12 ounces queso blanco, 5 ounces evaporated milk, 1 1/2 tablespoons aji amarillo paste, 1/2 teaspoon ground turmeric, 2 tablespoons bread crumbs, 1/4 cup vegetable oil, 1/4 cup milk, lettuce, 4 eggs, and olives.
I added the aji amarillo paste, queso blanco, and turmeric into a blender.
I added the evaporated milk and bread crumbs.
I turned the blender on and then drizzled in the fourth of a cup of extra firing olive oil. The sauce was still thick, so I ended up adding milk as well.
For each serving, I placed a few leaves of lettuce on a plate. I sliced the boiled and pealed potato and then placed it over the lettuce.
I poured a fourth of a the sauce over the potato. I then added a sliced egg and some olives on top of the sauce.
The cheese added some saltiness and creaminess. The sauce was thick and rich. I would taste the extra virgin olive oil as well. It wasn't over powering but present.
The lettuce added a lightness and crispness. It was a good contrast to the other, heavier components.
The garnishes were a great addition too. The olives were a little briny and eggs were creamy.
All the ingredients went well together. It was an enjoyable dish. I would make it again.