Cooking Fest

for Kids
5TH GRADE “A” GROUP
 Rúbrica
de
EVALUACIÓN ORAL
Papa a la Huancaina Recipe
Ingredients
• 6-8 potatoes, rinsed and peeled (yellow Peruvian
potatoes or Yukon Gold)
• 1 bag frozen aji amarillo (Peruvian yellow peppers),
or 6-8 fresh Peruvian yellow peppers, seeded and
de-veined
• 1 lb. queso fresco
• 1 can evaporated milk
• 1/3 cup vegetable oil
• Salt, to taste
• Milk
• Soda crackers
• Boiled eggs, black olives, and lettuce (for garnish)
Directions
1. Boil potatoes in salted water.
2. Lightly roast peppers in pan with olive oil. Transfer to
plate to cool.
3. Add roasted yellow peppers (cut in half), evaporated
milk, half the vegetable oil, half the queso fresco, and
a splash of milk to the blender. Blend until smooth.
4. Add the rest of the vegetable oil and queso fresco,
another splash of milk, and a few crumbled soda
crackers to the mixture already in the blender. Blend
until smooth again. Add salt to taste.
5. Slice cooled potatoes into rounds and arrange on
plate with sliced boiled eggs, black olives, and
lettuce. Pour huancaina sauce over plate and serve
cold.
Chicha Morada
and
Chicharrón de
Pescado
 Chicha Morada Ingredients
Ingredients
•1 gallon water
•1 (15 ounce) package dried purple corn (maiz morado)
•2 cinnamon sticks
•1 tablespoon whole cloves
•5 large lemons, juiced
•1 ½ cups brown sugar
•½ cup fresh pineapple, chopped
•½ apple, chopped
 How to make it
Step 1: Bring the water to a boil with the corn, cinnamon
sticks, and cloves in a large pot. Reduce heat to medium-
low; simmer 40 minutes. Remove from the heat and strain
through a mesh strainer to remove the corn and spices. Stir
the lemon juice and sugar into the chicha until the sugar has
dissolved. Refrigerate until cold.

Step 2: Stir in the chopped pineapple and apple before

serving over ice.
 CHICHARRÓN DE PESCADO
CRISPY PERUVIAN FRIED FISH NUGGETS
•500 g. hake fillet
•2 eggs
•1 ½ cup wheat flour
•1 teaspoon grated fresh ginger
•2 cups oil
•1 lime
•Salt and pepper to taste
 How to make it
Instructions
•Clean the fish very well and rinse it under running water. Then put it on a cutting board, make sure it doesn’t have
any spines. And with a sharp knife cut it into cubes of about two centimeters.
•Place the fish cubes in a bowl, season with grated ginger, lime juice, salt and pepper to taste. Be sure to rub the
dressing into the cubes of fish until they are well coated.
•Crack the eggs in a bowl and add a pinch of salt. Stir well.
•Place the wheat flour on a flat plate, sprinkle a little salt on top. Put all the fish cubes on the plate and roll them in
flour until they are completely coated.
•Take the cubes in batches, and transfer them to the bowl with the beaten eggs.
•Remove the fish from the bowl, and roll them around the plate of flour again until they are completely covered.
•Pour the oil into a pan, and turn the stove to medium high heat. When it starts to bubble, add the pieces of fish,
preferably in batches so that they have enough space between them. Fry for about three to five minutes until golden
brown. Remove from the pan, and leave the fried fish pieces resting on a plate lined with absorbent paper. Repeat
this procedure with all the remaining pieces. Serve with fried yuquitas, salsa criolla and / or salsa verde and lime
wedges.
 Arroz con Pollo Recipe
INGREDIENTS
•▢½ cup olive oil
•▢4 chicken legs
•▢½ red onion chopped finely
•▢1 tablespoon garlic paste
•▢¼ teaspoon cumin
•▢1 tablespoon ají amarillo chili pepper paste
•▢1 cup cilantro leaves freshly processed
•▢1 tablespoon ají panca chili pepper paste
•▢2 cups white long-grain rice
•▢1 cup malt beer optional
•▢½ cup green peas cooked
•▢½ cup carrots cooked & diced
•▢2 ½ cups chicken stock or water
•▢1 cup salsa criolla
•▢1 red bell pepper julienned
•▢Salt and pepper to taste
 How to make it
1. Season the chicken with salt and pepper, and fry in a frying pan over a medium heat until sealed all over (not cooked
inside). Remove the chicken and set aside.
2. Heat a tablespoon of oil in a pot, lightly fry the onion, garlic paste and ají amarillo paste, ají panca paste and cumin for two
minutes over a medium heat.
3. Blend the cilantro.
4. Add the cilantro paste, mix well and let the ingredients cook for another five minutes, or until the onion is soft.
5. Add the chicken thighs (or chicken legs) to this mixture of seasoning and cook for 20 minutes or until the chicken is
completely cooked inside. Remove the chicken pieces and set aside.
6. Add the rice to the same pot where you cooked the chicken, which still has more seasoning, and add the 2½ cups of chicken
stock or water. Mix the ingredients well so the rice is covered with seasoning (otherwise it won’t take on its
characteristically green tinge). Bring to a boil over a high heat without a lid. As soon as it starts to boil, cover the pot and let
the rice cook over a low heat for 15 minutes approximately. (In case you’re using beer, which we omitted, replace half a cup
of water or chicken stock for beer and add it in this step.)
7. Allow the chicken to cook.
8. Prepare the salsa criolla by mixing the julienned red onion, finely chopped limo chili pepper, parsley, olive oil, lime juice
and salt. Add the cooked carrots and peas. Place a generous portion of rice on each plate, top with a piece of chicken and
serve with salsa criolla.
 Causa Limeña de Pollo Recipe
INGREDIENTS
•4 cups yellow potatoes 700 g.
•4 cups water 1 liter
•1 teaspoon salt
•2 cups chicken cooked and minced, 300 g.
•¾ cups mayonnaise 150 g.
•2 tablespoons black olives
•½ cup peas 75 g.
•1 egg
•½ cup onion 60 g.
•3 yellow peppers ají amarillo, 1/8 cup, 40 g.
•¼ cup olive oil
•½ avocado 200 g.
•2 limes 40 g.
 DIRECTIONS

- Boil the potatoes, then drain. Pass boiled potatoes through ricer or masher and let cool to room temperature.
- Add potatoes to a large mixing bowl with olive oil, lime juice, aji amarillo paste. Stir to combine, then season with salt
and pepper.
- Tightly line a casserole dish with plastic wrap.
- Fill the bottom 1/3 of a casserole dish with half of the mashed potato mixture. Smooth over.
- Place a thin layer of sliced avocado on top of the bottom layer of the mashed potato mixture.
- Add the filling of your choice on top of the avocado, filling the casserole dish to about 2/3 full.
- Fill the casserole to the top with a second layer of the mashed potato mixture. Smooth over.
- Place plastic wrap over the top of the dish and refrigerate for at least 30 minutes.
- Flip casserole dish upside down on to plate to un-mold causa. Remove plastic wrap.
- Serve cold and enjoy.
Papa Rellena
Receipt
 Ingredients
•2 lbs potatoes
•¼ cup vegetable oil
•1 lb soy meat (or ground beef)
•1 onion, diced
•2 garlic cloves, minced
•1 tablespoon ají panca paste (panca chili pepper paste that you can find in many stores or
online. (Optional)
•1 tablespoon tomato paste
•2 hard-boiled eggs, peeled and chopped
•½ cup raisins
•½ cup black olives, sliced
•Salt, pepper
•Parsley, chopped
•All-purpose flour
•2 eggs
 How to make it
1.Cook the potatoes in a saucepan with boiling water until they are tender (around 20 minutes, but it
depends on the potato). Peel them while hot, as fast as you can. Pass them through the ricer at once.
Add salt and pepper. Keep covered while you cook the filling.
2.In a saucepan heat the oil over high heat, add the onion and garlic stirring, then the tomato paste and
ají panca, if using. Add the soy meat (or ground beef), salt, pepper. Stir and cover the saucepan. Cook
over low heat for around 15 minutes, stirring every now and then.
3.Incorporate hard-boiled eggs, raisins, olives, and parsley. Turn off the heat.
4.With floured hands, knead the potatoes for a few seconds. Take a portion of the potato dough and
flatten it between your hands. With a spoon put a portion of the soy filling in the center of the potato
round. Close it with some extra potato dough and form a little “football”.
5.Put the flour in a bowl, and mix the 2 extra eggs in another bowl. Roll every roll in the eggs, then in
the flour, shaking the excess, and fry in a hot pan with hot oil until the potato forms a thin golden a
crusty layer. Move around every now and then to make sure every side becomes golden.
6.Drain over paper towel and serve immediately, with Salsa Criolla or plain rice.
Peruvian
Ceviche
 Peruvian Ceviche
Ingredients
To serve:
•1 ½ pounds very fresh and high quality fish
filets corvina, halibut, escolar, hamachi, mahi-mahi •Lettuce leaves
•1 red onion thinly sliced •Cancha, tostado or chulpe corn nuts
•1 cup freshly squeezed lime juice from about 35- 40 •Fresh boiled corn
key limes, or 15-20 Peruvian limes •Sweet potato: thinly fried or baked
•1-2 habanero peppers cut in half, without seeds and chips or boiled thick slices
deveined •Chifles or fried green plantain chips
•2-3 sprigs of fresh cilantro •Diced or sliced hot peppers - optional
•Salt to taste
•Finely chopped cilantro to taste
•Olive oil - optional
•Lime slices
 How to prepare?
• Cut the fish into small cubes, place in a glass bowl and cover with cold water and 1 tablespoon
of salt, cover and refrigerate while you prepare the onions and juice the limes.
• Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water.
• Rinse the fish to remove the salt
• Place the cubes of fish, half of the sliced onions, and hot peppers in a glass bowl and pour the
lime juice over the ingredients. Sprinkle with a little bit of salt. To minimize the acidity of the
limes you can put a few ice cubes in the mix.
• Cover and refrigerate for about 5-15 minutes.
• Remove the cilantro sprigs and the hot peppers from the mix. Taste the fish ceviche and add
additional salt if needed.
• Use a spoon to place the ceviche in each serving bowl, add additional sliced onions to each
bowl, sprinkle with finely chopped cilantro, and diced or sliced hot peppers.
• Serve immediately with your choice of sides and garnishes.
 Lomo Saltado Recipe
•2 tablespoons vegetable oil, divided
•1 lb sirloin steak(455 g), cut into strips
•salt, to taste
•black pepper, to taste
•½ red onion, sliced
•1 medium tomato, sliced
•2 cloves garlic, minced
•1 tablespoon aji amarillo paste
•2 tablespoons soy sauce
•1 tablespoon white vinegar
•1 tablespoon fresh cilantro, chopped
•1 lb french fries(455 g), cooked, hot
•white rice, cooked, for serving, optional
 Lomo Saltado Preparation
1.Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with
salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.
2.Heat the remaining tablespoon of oil in the same pan, then add the red onion and
cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and
aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have
released some of their juices, but are still intact.
3.Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.
4.Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce.
5.Serve with rice, if desired.
6.Enjoy!
 How to make it
1.Cook the potatoes in a saucepan with boiling water until they are tender (around 20 minutes, but it
depends on the potato). Peel them while hot, as fast as you can. Pass them through the ricer at once.
Add salt and pepper. Keep covered while you cook the filling.
2.In a saucepan heat the oil over high heat, add the onion and garlic stirring, then the tomato paste and
ají panca, if using. Add the soy meat (or ground beef), salt, pepper. Stir and cover the saucepan. Cook
over low heat for around 15 minutes, stirring every now and then.
3.Incorporate hard-boiled eggs, raisins, olives, and parsley. Turn off the heat.
4.With floured hands, knead the potatoes for a few seconds. Take a portion of the potato dough and
flatten it between your hands. With a spoon put a portion of the soy filling in the center of the potato
round. Close it with some extra potato dough and form a little “football”.
5.Put the flour in a bowl, and mix the 2 extra eggs in another bowl. Roll every roll in the eggs, then in
the flour, shaking the excess, and fry in a hot pan with hot oil until the potato forms a thin golden a
crusty layer. Move around every now and then to make sure every side becomes golden.
6.Drain over paper towel and serve immediately, with Salsa Criolla or plain rice.
 Thanks!
Do you have any questions?
griisarmiento23@gmail.com
WhatsApp (+51) 987 673195

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