2 cups cooked mashed cassava
2 T scallion oil
8 red lettuce leaves
1/3 cup mint or basil
1 green apple (optional), cut into match-stick strips
12 rice papers (6 inches)
salt, sugar
How to boil cassava:
Make a vertical slit on cassava tuber's skin, deep enough to see to white meat. Soak in water for 1 hour. Peel off the skin with your hands or with a knife. It should come off easily. Change water and soak for another hour.
Boil cassava in lots of water for 20-30 minutes, until soft. Discard water and remove inner core, don't use this water because cassava contains the potentially toxic compounds, cyanogenic glucosides which can cause acute cyanide poisoning. Mash cassava with a wooden spoon.
Mashed Cassava with scallion oil:
Season scallion oil with some salt and sugar, add to mashed cassava and mix well.
Make a roll:
Roll cassava mixture with lettuce, mint or basil, and green apple strips. Dip with sweet and sour fish sauce
Cassava Roll
Schotel Ubi Jalar
Bahan:
Isi:
• 2 sdm minyak untuk menumis
• 250 gr daging ayam giling
• 1 kg ubi merah, potong dadu besar
• 500 ml kaldu
• 150 gr daun ubi, potong kecil kalau tidak ada bisa diganti dengan daun singkong
• 500 gr tahu dipotong dadu, digoreng ½ matang
Bumbu:
• 5 bh cabai hijau besar, diiris serong
• 10 btr bawang merah, diiris
• 5 siung bawang putih, diiris halus
• 2 sdm kecap manis
• 1 bh kaldu blok instant
• Garam secukupnya
• ½ sdt merica bubuk
• ½ sdt pala bubuk
Areh:
• 800 ml santan encer
• 40 gr tepung beras
• Garam secukupnya
Cara membuat:
Areh:
Campur santan, tepung beras, dan garam, masak hingga mendidih dan kental sambil terus diaduk, angkat, sisihkan.
Schotel:
Untuk: 5 porsi
1 porsi: 599 Kalori
Yams with Toasted Spice Rub
4 medium sized yams, or sweet potatoes, cut in 1/2
1/2 cup unsalted butter
1/4 cup brown sugar
2 tablespoons lemon juice
2 tablespoons Toasted Spice Rub, recipe follows
1/2 teaspoon gray salt
Preheat oven to 375 degrees F.
Put sweet potatoes in a glass or stainless steel bowl.
Melt the butter in a small saucepan over low heat. Stir in brown sugar and lemon juice. When sugar is completely melted, stir in Toasted Spice Rub and gray salt. Pour mixture over sweet potatoes. Toss well.
Arrange sweet potatoes in a baking dish, cut side up. With rubber spatula, scrape all the butter and spice mixture over the top of the sweet potatoes, and then add a sprinkling of Toasted Spice Rub on top of each one. Cover with foil and bake at 375 degrees F until easily pierced with a knife.
Toasted Spice Rub:
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
Yield: about 1 cup
Cassava or Tapioca Kueh
Ingredients:
20cm round pan)
1 kg finely grated cassava
150g coconut milk
50g skim milk
3 tbsp pandan juice
1 tbsp sago flour
220g sugar
1/4 tsp salt
2 large bananas thinly sliced
Method:
Rainbow Cassava
Bahan:
1 kg singkong, kupas, parut
1 bgk agar-agar putih
400 ml santan
200 gr gula pasir
1/2 sdt garam
1/2 sdt vanila
pewarna merah dan hijau
1/2 btr kelapa muda, kupas, parut, kukus
Cara membuat:
Untuk 16 potong
Cassava Cake 3
Cake Ingredients
32 oz Cassava Root, grated fresh or frozen
10 oz Sweetened Condensed Milk
12 oz Evaporated Milk
10 oz Coconut Milk
9 oz Coconut Cream
2/3 c Sugar
3 Eggs, whole
3 Eggs, whites
1 c Coconut, grated
Preheat oven to 325 F. Mix all cake ingredients together and combine. Pour into 9 inch springform that has been buttered and coated in coconut. Feel free to line the springform with parchment paper for easy release and less cracking. Bake until the top is no longer fluid and browns slightly. At least 30 minutes (at high altitude it took over an hour).
Cook completely.
Make whipped cream and incorporate mango juice. I took 1/4 C. mango juice added, 1/2 C. whipped cream and folded, then folded that mixture into the rest of the cream. Cover the top with the mango whipped cream, chill and enjoy.
I added a pineapple jelly that was melted down and steeped with lemongrass, cooled to room temperature, then added to the top to chill. Very nice addition.
Cheese-Ube Cassava Cake
Ingredients:
1 1/2 cups cassava, grated
1 1/2 cups ube, cooked and mashed
1/2 cup sugar
1 300 ml. can CARNATION Condensada
1/2 cup cheese, grated
banana leaves
Instructions:
1. Combine all ingredients in a bowl.
2. Pour into a 9-inch round pan that has been lined with banana leaves.
3. Cover with banana leaves.
4. Steam for 30 minutes and top with additional cheese if desired.
CASSAVA BIBINGKA 2
Ingredients:
3 eggs
2 cups sugar
1 cup evaporated milk (fresh milk can be substituted)
7 cups raw cassava, grated (or frozen) - cassava are now available in most groceries in cities with a large Latin American or Asian population.
1/4 cup butter, melted
banana leaves (available frozen in Philippine stores; or use cookie sheet or something)
For the topping
1 cup thick coconut milk (available in Asian stores)
2 tablespoon flour
1 can condensed milk
2 egg yolks
2 tablespoons grated cheddar cheese
Instructions:
1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet).
2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.
KERIPIK SANJAI UBI KAYU
Keripik ubi kayu merupakan salah satu makanan ringan yang banyak beredar di
pasaran. Makanan ini mudah pembuatannya dan dapat dikerjakan dengan
menggunakan alat-alat sederhana di rumahtangga. Di pasaran dijumpai
beberapa macam keripik ubi kayu, yaitu keripik jai, keripik sanjai balado, dan
keripik ubi kayu renyah.
Keripik sanjai merupakan keripik ubi kayu yang paling sederhana
pembuatannya. Ubi diiris tipis, kemudian langsung digoreng. Keripik sanjai yang
disukai adalaha tekstur renyah dan rasa gurih. Mutu keripik sangat tergantung
kepada jenis ubi kayu yang diolah. Ubi kayu yang paling cocok adalah varietas
lokal yang dikenal sebagai “ubi lanbau”.
Ubi lanbau termasuk jenis ubi kayu manis. Kulit ubi berwarna putih daging ubi
berwarna putih, daun pucuk berwarna hijau, dan tangkai berwarna merah. Pada
saat ini, ubi lanbau semakin berkurang ketersediannya di pasaran. Jenis ubi
kayu lain semakin banyak diolah walaupun menghasilkan keripik yang kurang
baik mutunya.
BAHAN
PERALATAN
CARA PEMBUATAN
Sumber :
Teknologi Tepat Guna Agroindustri Kecil Sumatera Barat, Hasbullah,
Dewan Ilmu Pengetahuan, Teknologi dan Industri Sumatera Barat
Pepes Peda Daun singkong
Bahan:
3 ekor ikan asin peda
150 gr daun singkong muda, rebus
2 bh tomat iris tipis
8 bh bawang merah, iris tipis
3 siung bawang putih, iris tipis
4 bh cabai merah, iris serong tipis
2 cm jahe, iris tipis
2 cm kunyit, iris tipis
15 bh cabai rawit merah
4 lembar daun salam
2 sdm minyak goreng
daun pisang
Cara membuat:
Untuk 3 orang
Keripik Ubi Merah
Bahan:
1 kg ubi ungu, kupas, iris melintang tipis
5 sdm minyak untuk menumis
200 gr gula pasir
2 sdm cabai bubuk
50 ml air
minyak untuk menggoreng
Cara membuat:
Hot Cassava Flaky
Bahan:
500 gr keripik singkong mentah
minyak untuk menggoreng
5 sdm minyak untuk menumis
3 sdm gula pasir
1 sdt cuka masak
Haluskan:
100 gr cabai merah, buang bijinya
5 siung bawang putih
1 sdt garam
Cara membuat:
1. Goreng keripik singkong dalam minyak panas dan banyak hingga matang dan kecokelatan. Angkat, tiriskan.
2. Panaskan 3 sdm minyak, tumis bumbu halus hingga harum dan agak kering. Tambahkan gula pasir dan cuka, aduk hingga gula larut dan agak kental
3. Masukkan singkong goreng, aduk hingga tercampur rata.
4. Dinginkan, simpan dalam wadah tertutup rapat.
Untuk 500 gr
Cassava and salt fish brandade
Served with toast points for a delicious appetiser.
4 ozs salted codfish
1/2 lime
2 cloves garlic
1 hot pepper
1/3 cup olive oil
1/3 cup milk
2 tbs butter
1/2 cup milk
1 lb cassava, peeled, boiled and drained, inner core removed
1/4 cup chives, chopped
Salt and freshly ground black pepper
Squeeze lime juice on saltfish and boil in enough fresh water until tender, about five to ten minutes. Remove and flake.
Heat oil and reserve; heat milk and reserve.
Place fish in a blender or food processor and puree.
Add garlic and pepper. With motor running, add one-third cup of milk and oil alternately and process to a creamy consistency.
Remove and set aside. Preheat oven to 350 degrees Fahrenheit.
Heat butter with half-cup milk. Add to cassava. Mash to a creamy consistency; a hand-held Mixmaster works well here. Add chives and combine.
Add salt and pepper to taste. Combine cassava with salt fish mixture and mix well.
Place into a shallow pie plate and bake until browned on top, about 15 minutes.
Serves six to eight.
Cassava saute
1 lb cassava, peeled and cut into 3-inch pieces
2 onions, sliced
2 tbs vegetable oil
2 cloves garlic, chopped
2 pimento peppers, seeded and cut into strips
1/2 congo pepper, seeded and chopped
1/4 cup each chopped fresh celery and parsley
2 tbs fresh thyme
Place cassava into a pot. Cover with water, add a pinch of salt and boil until tender, 20-25 minutes. Drain and cool.
Cut cassava into one-inch pieces, split in half and remove center fibre.
In a large non-stick frying pan heat oil and all onion, peppers and garlic. Saute until fragrant. Add cassava and toss until the cassava pieces become coated with the onion and garlic mixture.
Add fresh herbs and season with salt and freshly ground black pepper. Continue cooking over a medium heat, scraping the bottom of the pan to prevent sticking. Cook for ten minutes or until cassava pieces are golden in colour.
Taste and adjust seasonings.
Serves four to six.
Creamed cassava with lemon parsley gremolata
2 lbs cassava
1/2 cup milk
2 tbs butter
Salt
(For the gremolata:)
1 tsp lemon zest, finely grated
2 cloves garlic, minced
1/4 cup finely chopped parsley
Boil cassava in lots of water for about 20-30 minutes, until very soft. Drain and remove inner core.
Heat milk with butter. Add to drained cassava and crush cassava until creamy.
Add gremolata and stir. Serves four to six.
(For a lighter side: use olive oil in place of butter. This recipe can be made with potatoes or any type of ground provision.)
Cassava (Yuca) Tamales
CASSAVA (YUCA) TAMALES
Filling
1 lb ground beef
2 tbs fresh thyme
1 tsp salt
1 tsp freshly ground black pepper
2 tbs vegetable oil
1 tsp paprika
1 onion, chopped
2 cloves garlic minced
1 green bell pepper, chopped
8 ozs tinned tomatoes
1 tsp dried oregano
10 green olives, chopped
Season beef with thyme, salt and pepper.
Heat oil in a saute pan, add paprika and cook until oil is coloured. Add onion, garlic and pepper. Saute for a few minutes more. Add beef and stir well. Cook for a few minutes, add tomatoes and oregano. Simmer for about 15 minutes, stirring occasionally. Taste and adjust seasonings. Add olives and turn off heat.
For the cassava
1 lb cassava
6 tbs butter
2 eggs
2 tbs cornstarch
1 tsp baking powder
1/2 cup grated Parmesan cheese
Salt to taste
12 banana leaf squares (11x11"), softened
Boil the cassava in lots of water until very soft. Drain, remove inner core and crush with a potato masher. Do not use a processor.
Add butter and combine add eggs and mix well in between additions; you can use a hand mixer here.
Add cornstarch, baking powder, cheese and salt to taste. Combine.
To assemble
Place about two tablespoons cassava onto an oiled banana leaf. Gently spread with a spoon. Place about one tablespoon of filling onto the cassava. Fold the leaf over and press down. Fold the banana leaf like a package, tie either end with a piece of string, like a piece of candy.
Repeat.
Heat water in a large pot, place steamer insert into pot and place tamales on top. Cover and steam for 20-30 minutes.
Serve immediately.
Grilled cassava with lime garlic sauce
2 lbs cassava, boiled and drained
1 tbs chopped garlic
1/3 cup olive oil or vegetable oil
2 tbs lime juice salt and pepper to taste
2 tbs chopped chadon beni
Remove inner vein from cassava; cut into two-inch lengths and place in a shallow baking dish.
Heat oil in a small saucepan, add garlic and lime, add salt and pepper.
Sauté for a few minutes more; do not brown garlic.
Add chadon beni, stir and pour mixture onto
cassava, covering all the cassava with the pieces.
Preheat broiler and place cassava under broiler.
Broil until hot and edges are browned.
Serves four or six
More delicious recipes can be found in Wendy's cookbooks: Caribbean Flavours and Modern Caribbean Cuisine
Creamed cassava with lemon parsley gremolata
2 lbs cassava
1/2 cup milk
2 tbs butter salt
For the gremolata:
1 tsp lemon zest, finely grated
2 cloves garlic, minced
1/4 cup finely chopped parsley
Boil cassava in lots of water for about 20 to 30 minutes, until very soft, drain and remove inner core.
Heat milk with butter.
Add to drained cassava and crush cassava until creamy.
Add gremolata and stir.
Serves four or six
Cassava fritters
1 lb uncooked cassava, peeled, de-veined and cut into small pieces
3 cloves garlic
3 tbs chopped onion
1/4 cup chopped chives
1/2 hot pepper
1 tbs cornstarch
1/2 tsp baking powder
1 egg
Salt and freshly-ground black pepper to taste
Combine all ingredients in a food processor and process to a fine paste.
Season with salt and black pepper to taste.
Drop by teaspoonfuls into hot oil and fry until puffed and golden.
Makes about 15 fritters.
Chili pineapple dip
1 cup low-fat mayonnaise
2 tbs fresh lime juice
1/2 cup chopped fresh pineapple
1 tsp chili powder
2 cloves garlic minced
Salt to taste
1/4 cup chopped cilantro or chadon beni.
Combine all of the above ingredients, sprinkle with chadon beni or cilantro and serve with fritters.
PUREE GRATIN CASSAVA
Ingredients :
Preparation:
Place yucca in a saucepan, cover with water and bring to a boil. Cook yucca until tender and soft.
Force hot yucca through a strainer and transfer it to mixer. Mix yucca puree at low speed with the hook or paddle attachment. Add butter and milk gradually while beating. Continue beating until a soft puree is obtained. Add both cheeses and egg yolks. Season to taste.
Melt butter in a large skillet and sauté sliced mushrooms. Combine with yucca puree. Correct seasoning.
Transfer puree to a greased ovenproof serving dish. Sprinkle Mozzarella cheese on top.
Bake in preheated oven 180°F (350°C) until hot and serve.
6 servings
Cassava soup 2
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4-6
Country: Suriname
INGREDIENTS:
METHOD / DIRECTIONS:
Cassava soup 1
Brazilians eat cassava soup in the cassava season which starts in July and ends in December. Not all cassava sold in Europe and North America has a good quality but importing cassava from different climate zones has the advantage that it is possible to buy good cassava the whole year round.
Ingredients:
Preparation
Peel the cassava. If you cut a cassava tuber in two, you’ll see that the stem continues within the tuber. Furthermore, you’ll see a dark ring just below the skin. Peel the cassava deep enough to remove the dark ring. Cook the cassava until it is soft. Drain the cassava in a colander. The stem is removed from the cooked cassava.
Melt some butter or margarine (or use oil) in an other pan. Sauté the onion. Cut the beef in cubes and fry it. Add 8 cups of water and the stock cubes. Cut the cassava in cubes and add it. Season with salt and pepper. Simmer without cover, the soup will thicken. When the soup has thickened it is ready. Garnish with parsley.
NB: Do not store uncooked cassava if it is cut.
Farofa (Roasted Cassava Flour)
Ingredients
165 g diced bacon
a few slices of Portuguese sausage
1 onion, chopped
2 bananas (optional), sliced
500 g cassava flour
Method
Serves 10
Bibingkang Cassava / Cassava - Manioc - Yuca Cake
I am a HUGE fan of cassava cake. Since childhood I have always relished a acass1large slice of this delicious dessert or snack at any time of the day. The richness and consistency of the cassava, the sweetness, coconut flavor, and saltiness of the topping is burned into my memory banks in a big way. Yet, as of last week, I had never attempted to make it for myself. Worse, I had not seen anyone else make it. Growing up it just seemed easier to buy it while on road trips or else it arrived in boxes as presents during the holidays, etc. I know this delicacy was made in our home kitchen on occasion, but I must have been at school or out hunting green spiders to incarcerate in empty match boxes whenever cassava cake was being baked. Lay a plate out of kakanins in front of me and I will hit the cassava well ahead of the rice-based goodies.
The cassava-can-poison-you-threat has always made me wary of this humble tropical root crop. acass2Even the kitchen crew I have had all sorts of advise like soaking, squeezing, etc. to make sure it was absolutely poison-free… let’s just say I was a bit intimidated. I first washed and peeled the bark of several large pieces of cassava. I made sure the outer layers were totally removed and the cleaned ivory root rinsed carefully. My sister says you can just go ahead and put this in the food processor but I went a few steps further. First, I grated all the cassava on a box grater (pain in the rear), then I soaked it in cool water and then squeezed out the excess liquid. Essentially, this has the effect of removing some of the starch and any potential toxins left. Once the grated cassava was drying, I measured out approximately 6 cups of it.
This recipe is attributed to Mariquita Adriano in The Philippine Cookbook though I have altered it somewhat for my attempt. First, beat 3-4 large eggs with 2 cups of granulated sugar. acass3Add 3-3.5 cups of thick fresh coconut milk and 1 cup of canned evaporated milk. Add the 6+ cups of grated cassava (frankly, you can use a little more if you like, depends on target consistency of the cake once baked), ¼ cup butter (melted) and stir. It should have a consistency of sludge… Not too thick and not too watery. This is nebulous but key – look at the consistency and add eggs, cassava or coconut milk to achieve the one you like best. Much of the liquid will evaporate or be absorbed by the cassava. Pour this into a shallow pan lined with oiled banana leaves. Cook in a 330-350 degree oven for 30-40 minutes.
I like to aim for a 1.5 inch thickness for the finished cake. For the topping, mix 1 cup of coconut cream/milk with 2 tablespoons of flour over low heat. Add one can (about 400grams) condensed milk and stir until thickened, 5-12 minutes. Remove from heat and add two egg yolks and stir well. Return to heat and cook a few minutes more. Pour this thick, sweet mixture over the cooked cassava cake and sprinkly with grated cheddar cheese and broil for a few minutes until golden brown. Cool before eating – this is wonderful! Two recipes worth disappeared within 24 hours in our house.
Steamed Cassava with Coconut
On the heels of the successful palitao in the previous post, I got a bit adventurous and attempted some pichi-pichi which did place in the Top 20 Favorite Pinoy Desserts Poll of Market Manila. This was a total disaster. And this post is part griping, part warning to those who read and use bad recipes that amateurs like myself can screw up even further. The resulting nuclear green pichi-pichi was extremely photogenic and nearly inedible. We threw most of it out, in fact. I found the recipe in Reynaldo Alejandro’s glossy cookbook Authentic Recipes from the Philippines and it looked simple enough so I gave it a go…
First make some pandan water to flavor the pichi-pichi. Here is where the disaster started. pich2The recipe says to take 10 pandanus leaves (no size given), stick them in a food processor with a cup of water, blitz and strain out the solids. I went out to my tiny herb patch and cut 10 medium sized utterly fresh and fragrant pandan leaves. I washed these and put them in the food processor and blitzed them. The resulting strained juice was incredibly green and fragrant. I thought I was on my way to pichi-pichi heaven.
Next, mix 2 cups of grated cassava (washed well), ½ cup granulated sugar, 1 cup of pandan water, 2 teaspoons of lye solution (lihiya) in a bowl until dissolved. pich3Form into oblong patties and steam for about 40 minutes in a steamer lined with banana leaves. Remove and cool a bit until you can handle the patties and when still warm, roll the patties in grated coconut and serve. This all sounds utterly simple until you tasted the finished product…instead of a hint of pandan, it tasted like you were eating freshly hewn pandan leaves. I now know what flavors a cow experiences when grazing in a meadow! Let’s just say there was way too much pandan essence. And I think the recipes proportions are badly off. And look at the color of the resulting pichi-pichi!? It looks positively Martian, don’t you think? Even if I toned down the pandan, I just wasn’t bowled over by the gelatinous cassava with pandan flavor…I’d rather have the palitao, thank you. Mind you, I love cassava in other desserts…
ANNIE'S YAMS
16 oz. cooked yams
2 tbsp. butter
1 c. miniature marshmallows
2 eggs, slightly beaten
1 tsp. salt
1 tsp. cinnamon
1 c. chopped pecans
Mash yams but leave some chunks. Fold in ingredients one at a time except marshmallows. When all is blended, arrange marshmallows on top, pushing halfway into yams. Bake at 375 degrees for 20 minutes.
SAUCE:
1/3 c. light Karo syrup
3/4 c. dark brown sugar lightly packed
1/2 c. chopped pecans
1/2 stick butter
1/8 tsp. salt
1 c. pecan halves
1/4 tsp. vanilla
Bring Karo syrup, brown sugar, 1/4 stick of butter and salt to a boil when blended and smooth. Remove from heat. Stir in vanilla and let cool slightly. Finally, stir in 1/4 stick butter and pecan halves and chopped pecans. When ready to serve, pour sauce over yams and with a fork separate yams to let sauce seep in. Makes 4 servings.
AMARETTO YAMS
5 lbs. yams
1 1/2 sticks unsalted butter
1/2 c. brown sugar
1/4 c. Amaretto
1/4 c. orange marmalade
2 tsp. finely chopped minced candied ginger
20 Amaretto cookies, crushed
Salt and pepper
Steam or boil yams until soft. Split skins and scoop out insides. Mash yams with potato masher. Add 1 stick butter, Amaretto, marmalade and ginger. Salt and pepper to taste. Crush cookies and mix with 1/2 stick melted butter. Top yams with cookie and butter mixture. Bake in oven for 15 minutes at 350 degrees. Serves 8-10.
ALMOND JEWEL YAMS
2 1/2 to 3 lb. jewel yams
1/2 c. white corn syrup
3 tbsp. real butter
1 1/2 tsp. almond flavoring
1/3 c. slivered almonds
Boil yams 1 hour or less. Cool slightly to peel. Arrange in slices in 1 1/2 quart buttered casserole. Boil together syrup and butter. Add flavoring. Pour over yams. Garnish with slivered almonds. Heat all for 1/2 hour. Baste with syrup. A good change from glazed or overly sweet yams.
CANDIED SWEET POTATOES OR YAMS
6 large bright orange sweet potatoes
1 lb. dark brown sugar
1 stick of butter
2 cups of miniature marshmallows
1/4 cup of white sugar
2 teaspoons of salt
Wash and peel potatoes. Chunk potatoes into 2 inch disks. Put potatoes in a pan and cover with water. Add 2 teaspoons of salt and 1/4 cup of white sugar to the potatoes and water. Cover. Boil until potatoes are fork tender (approximately 30 minutes). Drain potatoes.
Put potatoes in a baking dish and sprinkle with brown sugar. Dot potatoes with butter.
Bake for 20 minutes in 350 degree oven. Sprinkle with marshmallows. Return to oven and bake until marshmallows are brown.
ORANGE GLAZED YAMS
2-3 pounds of yams
1/2 cup (1 stick) butter
1 cup light brown sugar
1/2 cup orange juice
cinnamon (optional)
Bake yams; cool, peel and cut into 1/2-inch thick slices. In a saucepan, melt butter; add brown sugar and orange juice. Bring to a boil, then reduce heat and simmer 5-10 minutes, or until slightly thickened. Arrange slices of yams in casserole; pour glaze over yams and sprinkle with cinnamon, if desired.
BUTTERSCOTCH YAMS
6 medium yams
1 cup firmly packed light brown sugar
1/2 cup dark corn syrup
1/4 cup heavy cream
3 tablespoons butter
1/2 teaspoon salt
miniature marshmallows, optional
Boil, peel and halve yams. Put yams in single layer dish & bake @ 350 F for 15 minutes.
While the yams are baking:
In heavy 2 quart saucepan, stir together sugar, corn syrup, cream, butter, & salt. Stir constantly, bringing to a boil over medium heat.
Boil 5 minutes. Pour over yams and bake for 15 additional minutes, occasionally basting with juice from pan. Sprinkle with miniature marshmallows if desired. Makes 6 - 8 servings.
Serving Size: 8
PEPPER POT
1 bottle cassava cassreep
1 lb. stew beef
1 lb. ox tail
1 lb. pigs feet
2 minced onions
4 minced garlic cloves
Dash of pepper
Seasoning salt to taste
Season meat with seasoning salt, pepper, minced onions, and garlic. Place meat in pressure cooker, cover meat with water and stir cassreep in. Cook 15 minutes. Check to see if meat is cooked. Season to taste and simmer 20 minutes or until gravy cooks down to a reasonable amount. Serve with bread or rice and salad.
NENA ZAFRA'S CASSAVA BIBINGKA
7 c. grated cassava
2 1/2 c. sugar
1 tall can Carnation Evaporated Milk
2 tall cans coconut milk (using Carnation Milk can for measuring)
3 whole eggs
1/4 c. melted butter
TOPPING:
1 can Carnation Evaporated Milk
2 tbsp. sugar
2 egg yolks, slightly beaten
1 c. thick coconut milk
2 tbsp. flour
Mix all of the first set of ingredients together. Blend well. Put in muffin pans and bake at 350 degrees for 30 to 35 minutes or until done.
Put all topping ingredients in a saucepan -- except the egg yolks -- and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for 2 minutes. Spread on top of the cooked cassava and broil at 400 degrees for 10 minutes or until brown.
CASSAVA PUDDING 1
2 packet cassava
2 cans evaporated milk
2 bottles sweetened young string coconut
1 can condensed milk
1 stick butter, melted
In one bowl mix butter, cassava, milk, coconut string. Pour in greased 13"x9"x2" pan. Bake for an hour at 350 degrees.
CASSAVA CAKE 2
1 pkg. Cassava, shredded
1 (12 oz.) mutant coconut, shredded
1 c. milk
1 egg
1 c. condensed milk
Preheat oven for 5 minutes at 375 degrees. Mix Cassava and mutant coconut with 1 cup of milk. (8 x 10 inch pan). Bake the mixture for 30 to 35 minutes. Take it out from the oven. Beat 1 egg with 1 cup of condensed milk. Pour it evenly on top of the baked Cassava. Put the mixture back in the oven and bake it again for 20 minutes. Let it cool, then slice as desired.
CASSAVA BIBINGKA 1
4 c. grated cassava
2 c. coconut milk
2 tbsp. melted butter
3 eggs
2 c. sugar
1 tbsp. salt
1/2 c. pure coconut cream
Grated cheese
Beat eggs. Add sugar, butter and salt. Mix thoroughly. Add the grated cassava and coconut milk. Mix well and place in a pan or bibingka mold lined with banana leaf. Bake until almost done.
Brush with coconut cream. Sprinkle with grated cheese or strips of local cottage cheese. Brown top under hot cover or oven broiler, or top with pure coconut milk with sugar to taste and brown under broiler.
CASSAVA CAKE 1
4 c. grated cassava
2 1/2 c. coconut milk or heavy cream
1 1/2 c. turbinado
4 eggs
2 tbsp. butter
1/2 tsp. vanilla
Condensed milk for topping; optional
Melt butter. Beat eggs lightly. Mix all ingredients in a glass bowl thoroughly until well blended by hand. Bake in glass pan at 350 degrees about 1 hour. Cool. After 1 hour. Pour one can condensed milk on top or until cake is thoroughly glazed.
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