Brazilian on Kvalifood

Molho de Alho - Blender Emulsion (Brazilian Garlic Sauce)

Sat, 08 Jun 2024 17:14:43 +0100

Molho de Alho - Blender Emulsion (Brazilian Garlic Sauce) - kvalifood.com

Molho de alho is a creamy white garlic sauce served at Brazilian churrascarias (steakhouses) alongside grilled meats, especially picanha. This is the standard home method: a blender emulsion where cold milk is blended while oil is drizzled in a thin stream, exactly like making mayonnaise but with milk instead of egg. No cooking required.

Ingredients

Makes ca. 350 ml

Molho de Alho - Roux Style (Brazilian Garlic Sauce)

Sat, 08 Jun 2024 17:14:43 +0100

Molho de Alho - Roux Style (Brazilian Garlic Sauce) - kvalifood.com

A cooked roux-based variant of molho de alho, the creamy garlic sauce served at Brazilian churrascarias. This is the style used at Brazilian steakhouse chains — butter and flour thicken the base, and mayonnaise is stirred in at the end for richness. Unlike the cold blender version, this one can be served warm.

Ingredients

Makes ca. 375 ml

Farofa

Thu, 06 Jul 2017 08:59:40 +0100

Farofa - kvalifood.com

Farofa is a Brazilian side dish of toasted cassava flour (farinha de mandioca) cooked in rendered bacon fat and butter with onion and garlic. The flour toasts quickly into crunchy, savory crumbs that are spooned over rice, beans, grilled meat, or feijoada. The whole thing takes under 10 minutes.

Ingredients

Serves 4

130 g white cassava flour (farinha de mandioca)
2 strips bacon (~50 g), diced
2 tbsp butter (~28 g)
1/2 medium onion (~50 g), finely diced
2 cloves garlic (~10 g), minced
salt, to taste
black pepper, to taste
1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Serves 4

4½ oz white cassava flour (farinha de mandioca)
2 strips bacon (~2 oz), diced
2 tbsp butter (~1 oz)
1/2 medium onion (~2 oz), finely diced
2 cloves garlic (~2 tsp), minced
salt, to taste
black pepper, to taste
1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Directions

Place the diced bacon in a cold skillet over medium heat. Cook, stirring occasionally, until the fat renders and the bacon begins to crisp (3-4 minutes).
Add the butter and let it melt into the bacon fat.
Add the onion and cook until soft and translucent (about 2 minutes).
Add the garlic and cook for 30 seconds until fragrant.
Add the cassava flour all at once. Stir continuously and gently to coat the flour in the fat and toast evenly. Continue for 2-3 minutes until the flour turns lightly golden and smells nutty. Do not stop stirring - cassava flour burns quickly.
Season with salt and pepper. Remove from heat.
If using parsley, fold it in off the heat.
Serve warm or at room temperature alongside rice, beans, grilled meat, or feijoada.

Notes

The flour-to-fat ratio matters. Too little fat and the farofa will be dry and dusty. Too much and it becomes greasy. Bacon fat plus 2 tbsp butter is the right balance for 130 g flour.
Farofa completa: for an elaborated version, add 1 diced bell pepper and 1 grated carrot with the onion, and fold in 2 chopped hard-boiled eggs at the end.
Must use white cassava flour (farinha de mandioca), not tapioca starch or cornmeal.
Stores in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop.

Molho de Pimenta (Brazilian Hot Pepper Sauce)

Sun, 10 Apr 2016 01:14:52 +0100

Molho de Pimenta (Brazilian Hot Pepper Sauce) - kvalifood.com

Molho de pimenta is a Brazilian hot sauce made from fresh red peppers sauteed with onion and garlic, simmered in vinegar, blended smooth, and strained. Every Brazilian household has its own version. The pepper variety varies - malagueta, dedo-de-moca, cayenne, or bird’s eye - but the method is consistent. The sauce goes with grilled meats, feijoada, rice and beans, and virtually any savory Brazilian dish.

Tucupi

Sun, 27 Jun 2010 06:58:36 +0100

Tucupi - kvalifood.com

Tucupi is a fermented, boiled liquid extracted from bitter cassava, used as a broth and braising liquid in Amazonian cooking. It comes from Para state in northern Brazil, where it is the base for dishes like Pato no Tucupi (duck braised in tucupi) and Tacaca (soup with dried shrimp and jambu leaves). The process takes 2-3 days: grate the cassava, extract the liquid, let the starch settle, ferment the yellow liquid, then boil it thoroughly to eliminate cyanide compounds. Raw tucupi is poisonous - the boiling step is not optional.

Molho Vinagrete (Brazilian Vinaigrette)

Sun, 20 Sep 2009 10:25:17 +0100

Molho Vinagrete (Brazilian Vinaigrette) - kvalifood.com

Molho vinagrete is a fresh, no-cook Brazilian condiment of diced tomatoes, green bell pepper, and onion dressed with olive oil and white wine vinegar. It is served at every churrasco alongside grilled meats, and also goes with feijoada and bread. Think of it as a Brazilian pico de gallo. The vegetables should be diced small and uniform, and the whole thing benefits from 30 minutes in the fridge before serving.