1 of 2 manioken
Vegetable oil (required amount of)
Salt
Salsa Huancaína:
7 yellow chili pepper, seeded
Oil (required amount of)
1 small onion, chopped
300 g Cheese (ricotta of feta)
2 / 3 cup milk
1 clove of garlic, mince
1
Wash and peel the cassava.
2
They cut 2 of 3 pieces, depending on the size and boil in salted water.
3
Cook until softened manioken.
4
Pour the water and let cool.
5
Cut into pieces of manioken 1,5 x 5 cm (½ x 2 cm).
6
Heat the oil in a pan and fry the cassava until golden.
7
Spices.
8
Manioken can be frozen ready for frying. Remove from freezer and pour directly into hot oil.
9
Serve as an appetizer with salsa huancaína.
10
Salsa Huancaína:
11
Place in blender chopped chili mix with milk.
12
Heated 1 tablespoon oil in a frying pan and fry onion until tender.
13
Add the garlic and mix.
14
Place onion in blender, together with the chopped cheese. Blend.
15
Add oil to until a creamy sauce.
Ingredients
1 of 2 manioken
Vegetable oil (required amount of)
Salt
Salsa Huancaína:
7 yellow chili pepper, seeded
Oil (required amount of)
1 small onion, chopped
300 g Cheese (ricotta of feta)
2 / 3 cup milk
1 clove of garlic, mince