Recipes from my childrens countrys

Aime BO306




ZONZO
Baked Mashed Yuca With Cheese





Ingredients:

• 4 lb yuca (also known as cassava or manioc), peeled, boiled and mashed
• 2 eggs
• 2 tbsp butter or lard, melted
• 1/4 to 1/2 c milk
• 2 rounds of white cheeses, crumbled (fresh mozzarella works well)
• Salt to taste

Directions:

1. Peel the yuca, cut into medium-sized pieces, and boil in water with salt until soft. Remove from water and strain. Mash completely.
2. Add eggs and melted butter or lard and mix well. Add 1/4 c milk and mix completely. You should have created a mash of yuca that can be handled and shaped with your hands. If mix is too dry, add milk, 1 tbsp at a time.
3. Add crumbled cheese. Mix vigorously with a spoon or with your hands to completely incorporate the cheese into the mashed yuca.
4. Grease a deep glass baking dish and spread the mashed yucca into the dish.
5. Bake uncovered at 350 until cheese is a toasty golden brown. Serve

Bolivia’s Valley Region

Alexander BO571,Mayra BO571, Pamela BO571, Lizbet B0571, Fabiola B0571, Kevin BO571, Jhilmar BO571, Ronald B0571, Raul BO571, Daniela BO571, Yesenia BO571

 

BUÑUELOS
Bolivian Fried Dough













Ingredients:

• 2 tsp yeast, soaked in ½ c warm water
• 1 c warm water
• 1 tsp salt
• 2 tbsp granulated sugar
• 1 tsp aniseed, washed
• 3 c flour
• 3 eggs
• Vegetable oil for frying

Directions:

1. Dissolve yeast in ½ c warm water; set aside.
2. Dissolve sugar and salt in 1 c warm water. Add aniseed to sugar/salt water and set aside.
3. In large bowl, mix soaked yeast with aniseed water; gradually add flour, beating well after each addition. Add eggs, one at a time. Beat with electric mixer until a loose dough is formed.
4. Cover bowl with plastic wrap and set aside to rise until doubled.
5. In a 5-quart pot, pour in oil to a depth of 3 inches and heat to 375 degrees.
6. Scoop about 2 tbsp dough with your fingers. Holding dough over oil, gently stretch it to a thin sheet. Lay dough sheet on the oil. Let fry until golden, turn and fry the other side. Remove from oil and drain.
7. Repeat with remaining dough. Drizzle with syrup. Makes 15-20 buñuelos.

Sherlyn  GU , Nelly GU427



POTATO TAMALES

Ingredients:

• 2 lb. potatoes
• 1 lb. tomatoes, sliced
• 2 scallions, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeno, chopped
• 6 tbsp. butter, melted
• 2 c tortilla flour*
• 2 tsp salt
• 1½ tsp ground allspice
• 1½ tsp ground pepper
• ¼ tsp achiote powder* dissolved in 2 tsp hot water
• Fresh limes

*Available at Latino markets
Directions:

1. Cook potatoes in water over moderate heat until soft. Cool and peel. Process into a smooth paste.
2. Cook together 1 c water, tomatoes, scallions, garlic, bell pepper and jalapeno over low heat for 20 minutes. Process to a smooth sauce and strain to remove lumps.
3. Mix together potatoes, sauce and remaining ingredients into a smooth paste.
4. Put 3/4 c of mixture onto piece of aluminium foil and fold into a rectangle. Pack firmly when folding.
5. Steam over moderate heat for 30 minutes.
6. Serve with squeeze of lime.

Brayan Honduras HO408

BALEADA
Flour tortilla with refried beans, scrambled eggs and cheese or butter

Ingredients:

• 3 c flour
• ¼ c olive oil
• ¾ c water
• 1 tsp salt
• Refried beans
• Scrambled eggs
• Cheese or butter, per your preference

Directions:

1. In a bowl, add the flour, water, salt and oil. Mix the flour and knead into dough.
2. With the dough, make small balls and roll them with a little bit of vegetable oil.
3. After the small balls are ready, pat them and stretch them to the size of your preference.
4. Put the stretched dough on a hot griddle and cook on both sides until lightly browned.
5. Add refried beans, scrambled eggs and cheese or butter of your preference

BATAGOR

Ingredients:

• 4 firm tofu squares
• 2 oz. prawns, peeled, deveined, minced
• 1.5 oz. minced chicken
• 1 green onion, chopped
• 1 tsp sesame oil
• 2 tsp corn starch
• 1 egg, lightly beaten
• Salt and pepper to taste

Batter

• 2 oz. flour
• 1 egg

Peanut Sauce

• 1 oz. dry roasted peanuts, chopped
• 1 fresh red chili, chopped
• 2 garlic cloves, minced
• 1 tsp sugar
• 1 tsp salt
• 2 tsp vinegar
• 2 oz. water

Directions:

1. Slice tofu squares into 8 triangles.
2. Cut slit on 1 side of each triangle to make pocket for stuffing. Hollow out some tofu from pocket. In a bowl, mix extra tofu bits with prawns, chicken, onion, sesame oil, corn starch, egg, salt and pepper.
3. Stuff triangles with filling, place in steamer and steam for 20 minutes.
4. For batter: combine egg with flour, pouring enough water while whisking until medium-thin consistency.
5. For sauce: combine ingredients in bowl. Stir until sugar and salt dissolve.
6. When triangles are cooked, dip in batter and fry until golden brown.
7. Drain and serve with peanut sauce.