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Fried Cassava (Yuccas) With Peruvian Huancaina Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.294
Energy (kCal)394.2267
Carbohydrates (g)14.3135
Total fats (g)6.8892
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and rinse cassava. Cut in 2 or 3 pieces depending the size. Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool. | 2. Cut cassava in ½ x 2 inches (1.5 x5 cm). | 3. Heat oil in a skillet and fry cassava until golden. Season. Drain fat in paper towel. | 4. cassava sticks may be freezed until ready to use. Remove from freezer and place immediately in hot oil until golden and crispy. | 5. Serve with Huancaína Sauce as an appetizer. | 6. Huancaína Sauce:. | 7. Place chili in a blender. Pour milk and blend. | 8. Sauté onion with garlic in oil until cooked. | 9. Add this mixture to blender together with the cheese. | 10. While blending add oil until a creamy sauce is obtained. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cassava 1 -2 0.0 0.0 0.0 0.0
    vegetable oil - - - -
    salt - - - -
    yellow chile 7 seeded devained 267.0 0.0 59.4 1.5
    farmer cheese 300 g 267.0 0.0 59.4 1.5
    vegetable oil - - - -
    milk 2/3 cup 99.2267 7.7755 5.124 5.3192
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    garlic clove 1 crushed 267.0 0.0 59.4 1.5
    salt - - - -
    pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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