Chifa-style tempeh and quinoa (Chaufa Huánuco) from Andina: The Heart of Peruvian Food: Recipes and Stories from the Andes (page 108) by Martin Morales

  • spring onions
  • gluten-free light soy sauce
  • Show all ingredients...

  • EYB Comments

    The book's "Panca chilli paste" called for in this recipe requires 2 hours to prepare. Requires marinating for at least 5 hours or overnight. Can substitute Pisco for dry sherry, and maple syrup for yacón syrup.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Panca chilli paste" called for in this recipe requires 2 hours to prepare. Requires marinating for at least 5 hours or overnight. Can substitute Pisco for dry sherry, and maple syrup for yacón syrup.

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