Eating With My Five Senses: Venezuela

Showing posts with label Venezuela. Show all posts

TEQUEÑOS (Venezuelan cheese sticks)

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TEQUEÑOS (Venezuelan cheese sticks)

Ingredients:

950 grams of all-purpose flour (~2 pounds)
1 cup + ¼ cup of milk
1 cup + ¼ cup of water
½ cup of oil
15 grams of salt (~0.5 ounces)
Queso palmita (Venezuelan Palmita Cheese) (Cut it similarly to the size of a large French fry, about 8 cm x 1.5 cm, or ~3 inches x 0.5 inches)

Pan de jamón venezolano / Traditional Venezuelan Ham Bread

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English Translation

INGREDIENTS:

DOUGH:

500 grams of wheat flour (reserve 250 grams of flour in case the dough is still wet)
125 grams of liquid milk (warm)
75 grams of egg
1 tablespoon of yeast (activated in 50 grams of water)
100 grams of sugar
5 grams of salt
75 grams of "papelón" (unprocessed brown sugar made from sugar cane juice, usually sold like a solid piece shaped like a brick, a disc, or a cone. Also known as "piloncillo", "chancaca", "raspadura", or "panela".) Here's a nice article that explains the process.
100 grams of butter
Lard for the tray

FILLING:

300 grams of smoked ham (in my case I used turkey ham, but you can also use any type of pork ham substitute)
3 slices of bacon (turkey bacon is also an option if you don't eat pork but I wouldn't suggest not using it as some of that fat and smokiness add a delicious flavor to the bread)
30 grams of raisins macerated in rum or red wine (pomegranate juice is a good non-alcoholic option)
38 grams of olives stuffed with pepper (cut into wheels)

Empanadas de pisillo de pescado con guasacaca de ajo / Empanadas of "pisillo" (shredded fish and sofrito) and garlic "guasacaca" (Venezuelan avocado sauce)

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English Translation

Ingredients for 10 empanadas

DOUGH

Pre-cooked cornmeal, 2 cups
Water, 2 and ½ cups
Salt, 1 teaspoon
Oil (to fry the empanadas), ½ liter

SOFRITO

Oil, ½ cup
Annatto seeds, 1 tablespoon
Finely chopped cilantro roots and stems, ¼ cup
Finely chopped garlic, 2 cloves
Finely diced onion, 1 small one
Finely diced red bell pepper, ½ cup
Tomato paste, 2 tablespoon
Boiled fish fillet, 250 grams
Salt, 2 teaspoon

AVOCADO SAUCE

Finely chopped garlic, 1 clove
Cilantro leaves, ½ cup
Salt, 1 teaspoon
Mayonnaise, ½ cup
Milk, ½ cup
Avocado, 1 small one

And here's my fish pisillo that I used to make the empanadas and bollos pelones, another traditional Venezuelan dish made out of pre-cooked cornmeal.

Y aquí está mi pisillo de pescado que usé para hacer las empanadas y unos bollos pelones, otro plato típico venezolano hecho con harina de maíz precocida.