Ravitoto sy Henakisoa

Ingredients

500 grams of crushed sheets of cassava
400 grams of spine of pig
100 grams of bacon (pig)
salt
oil
3 cloves of garlic
ginger

Preparation

You must wash the sheets of cassava and remove the stems before crushing them to obtain a paste. Then, cutting meat of pieces before peeling and crushing the cloves of garlic and the ginger. After that, make return the meat salted in oil and adds the ginger and the crushed cloves of garlic. Let rest 2 min then adds 1 liter of water and the sheets of manioc. There, it is not easy, you do not have any more but to wait than the juice evaporated. It is not any more remained but to be useful with white rice.

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Yams soup with coriander

Roasting the yams gives this soup its richness; a swirl of cilantro-flavored yogurt adds even more taste and color.

Servings: Serves 4.

Ingredients
1/4 cup plain nonfat yogurt
2 tablespoons (packed) chopped fresh cilantro
1/2 small garlic clove, minced

Nonstick vegetable oil spray
1 1/2 pounds yams (red-skinned sweet potatoes), peeled, cut into
1-inch-thick slices

3 3/4 cups (or more) low-fat (1%) milk
1 1/2 teaspoons ground coriander


Preparation

• Mix yogurt, cilantro and garlic in small bowl. Cover and refrigerate.
• Preheat oven to 400°F. Spray large baking sheet (preferably nonstick) with vegetable oil spray. Arrange yams in single layer on prepared baking sheet. Roast until bottom sides of yam slices are brown, about 20 minutes. Turn yams over and roast until tender, about 15 minutes longer.
• Meanwhile, combine 2 cups milk and coriander in heavy medium saucepan. Bring to simmer. Reduce heat to very low; cover and cook 10 minutes. Remove from heat.
• Combine yams and milk mixture in processor. Puree until smooth. Return to same saucepan. Stir in remaining 13/4 cups milk and bring to simmer, thinning with more milk, if desired. Season to taste with salt and pepper. (Yogurt mixture and soup can be prepared 1 day ahead. Cover separately and refrigerate. Rewarm soup over medium heat before continuing.)
• Ladle soup into bowls. Swirl 1 tablespoonful of yogurt mixture into each. per serving.

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Avocado Jicama Salsa with Yuca Chips

Active time: 30 min Start to finish: 30 min
Servings: Makes about 3 cups.

Ingredients
2 firm-ripe California avocados, pitted, peeled, and cut into 1/4-inch dice
6 oz jicama, peeled and cut into 1/4-inch dice (1 1/2 cups)
1 small red onion, finely chopped
1/3 cup finely chopped fresh cilantro
2 fresh serrano chiles, minced (including seeds)
1/4 cup fresh lime juice
2 tablespoons olive oil

Accompaniment: yuca chips

Preparation
Stir together all ingredients and season with salt.

Cooks' note:
Salsa can be made 6 hours ahead and chilled, its surface covered with plastic wrap.

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Red Snapper Yuca Cakes with Mojo de Ajo

While in Costa Rica, Boston chef Steve Johnson was inspired to make fish cakes from leftover red snapper and boiled yuca. The combination takes clever advantage of the vegetable's starchy character, which binds the cakes together while allowing the flavor of the snapper to come through cleanly. We prefer to use frozen yuca, which has a better consistency and is easier to prepare.

Active time: 1 hr Start to finish: 2 hr
Servings: Makes 6 servings.

Ingredients
For red snapper yuca cakes

• 1 1/2 lb frozen yuca*
• 1/4 cup vegetable oil
• 1 medium onion, halved lengthwise then thinly sliced lengthwise
• 1/4 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1 teaspoon kosher salt
• 1 lb red snapper fillets, skinned and any bones removed
• 3 tablespoons coarsely chopped fresh cilantro
• 3 tablespoons coarsely chopped fresh flat-leaf parsley

For mojo de ajo

• 6 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 cup fresh orange juice (from 2 oranges)
• 1/4 cup fresh lime juice (from 2 limes)
• 6 fresh Thai chiles (red or green), seeded and minced, or 2 to 3 serrano chiles (including seeds), minced
• 1/2 cup thinly sliced shallot (4 small)
• 1 teaspoon kosher salt
  

Accompaniment: lime wedges

Preparation
Make cakes:
Simmer yuca in boiling salted water until fork-tender, 30 to 35 minutes. Drain yuca and transfer to a large bowl, then cool to room temperature, about 30 minutes.

While yuca is cooling, heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with cumin and 1/4 teaspoon cayenne, stirring occasionally, until beginning to soften, about 2 minutes. Sprinkle salt and remaining 1/4 teaspoon cayenne over fish and add to onion in skillet, then sauté, turning fish over once, until just cooked through, 4 to 6 minutes. Transfer fish with onion to a plate and cool to room temperature.

Remove thin, fibrous core from yuca if necessary, then coarsely mash yuca with a wooden spoon. Flake fish and add to yuca along with onion and herbs, tossing to combine (mixture will be coarse). Form into 12 (2 1/2-inch) cakes (1 inch thick) and transfer to a wax-paper-lined tray. Cover cakes with plastic wrap and chill 30 minutes.

Make mojo while cakes chill:
Cook garlic in oil in a small skillet over low heat, stirring, until just softened, about 3 minutes. Transfer garlic with oil to a small bowl and stir in remaining mojo ingredients. Chill mojo, covered, until serving.

Sauté cakes:
Heat 1 1/2 tablespoons oil over moderately high heat in a 12-inch heavy skillet (preferably nonstick) until hot but not smoking, then sauté half of cakes, turning over once, until browned and heated through, about 8 minutes total. Sauté remaining cakes in remaining 1 1/2 tablespoons oil. Serve with mojo and lime wedges.

Cooks' notes:

• Formed cakes (not sautéed) and mojo can be chilled up to 1 day.
• Formed cakes (not sautéed) can be frozen, wrapped well, 2 weeks. Thaw in refrigerator before cooking.
  

*Available at Latino markets and some supermarkets.

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Fish and Yuca stew with pickled onions

This hearty stew combines simplicity with deep, distinct flavors.

Active time: 30 min
Start to finish: 45 min
Servings: Makes 4 (main course) servings.

Ingredients
For yuca
1 1/2 lb fresh or frozen yuca (1 large), cut crosswise into 2-inch sections for pickled onions
1 medium red onion, halved lengthwise, then thinly sliced
1/4 cup fresh lime juice
1/2 teaspoon salt

For fish stew
3 cups water
1 lb tomatoes, coarsely chopped
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 1/2 teaspoons salt
2 lb skinless tuna, bluefish, or mackerel fillets, cut into 1-inch pieces

Accompaniment: lime wedges
Garnish: chopped fresh cilantro


Preparation
Cook yuca:
If using fresh yuca, remove peel and pink flesh using a vegetable peeler. Cover fresh or frozen yuca with salted cold water in a 3- to 4-quart saucepan. Bring to a boil, then simmer, covered, until yuca begins to split, 15 to 20 minutes. Transfer yuca with a slotted spoon to a cutting board, reserving water in pan. Cut into 1-inch wedges, pulling out and discarding tough core. Return yuca to cooking water and simmer, covered, until tender and completely translucent, 15 to 25 minutes more.

Make pickled onions while yuca cooks:
Cover onion with boiling-hot water in a heatproof bowl and let stand 15 minutes. Drain onion and return to bowl. Add lime juice and salt, tossing to coat, and let stand at least 5 minutes before serving.

Make fish stew while yuca finishes cooking:
Bring water, tomatoes, cilantro, cumin, and 3/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan. Reduce heat and simmer, covered, 5 minutes. Toss fish with remaining 3/4 teaspoon salt and stir into broth. Cook, uncovered, over moderate heat, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. 3Drain yuca and divide among 4 large soup bowls. Ladle fish stew over yuca and top with some of pickled onions.

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Though folding the shrimp into the purée is traditional in Brazil, we placed it on top for a prettier presentation.

Active time: 1 1/4 hr Start to finish: 1 1/4 hr
Servings: Makes 6 servings.

Ingredients
For yuca purée
1 (16- to 18-oz) bag frozen peeled yuca*, not thawed
4 cups water
1 medium onion, chopped
1 garlic clove, chopped
1 1/2 teaspoons salt
1 cup well-stirred canned unsweetened coconut milk (8 fl oz)

For shrimp
2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined, reserving shells
3 cups water
1 1/2 teaspoons salt
1 green bell pepper, chopped
1/4 cup extra-virgin olive oil
1 medium onion, chopped
1 garlic clove, finely chopped
1 lb fresh tomatoes, chopped
4 bottled red malagueta peppers or 1- to 2-inch fresh red Thai chiles*
1/2 cup chopped fresh cilantro
2 tablespoons dendê oil** (optional)

Preparation
Make yuca purée:
Bring yuca, water, onion, garlic, and 1/2 teaspoon salt to a boil in a 3-quart saucepan, then reduce heat and simmer, uncovered, until yuca is very tender, 10 to 15 minutes.

Drain in a colander. When yuca is cool enough to handle, remove any stringy fibrous cores and transfer mixture to a food processor. Add coconut milk and remaining teaspoon salt and purée until very smooth, about 1 minute. Transfer to a bowl and keep warm, covered, until ready to serve.

Make shrimp broth:
While yuca cooks, simmer shrimp shells in water with 1/2 teaspoon salt in a 1 1/2- to 2-quart saucepan, uncovered, until liquid is reduced to about 2 cups, about 20 minutes. Pour shrimp broth through a sieve into a bowl, discarding shells.

Purée green bell pepper in cleaned food processor until smooth, about 1 minute.

Heat olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add pepper purée, onion, garlic, and 1/2 teaspoon salt (mixture will splatter) and sauté, stirring occasionally, until mixture starts to brown, 6 to 10 minutes. Add tomatoes, malagueta peppers or Thai chiles (if using), and 1 cup shrimp broth (reserve remainder for another use) and simmer, stirring occasionally, until liquid is reduced by half, about 6 minutes.

Toss shrimp with remaining 1/2 teaspoon salt and add to tomato mixture. Cook, stirring frequently, until shrimp are just cooked through, 3 to 4 minutes.

Remove from heat and stir in cilantro and dendê oil (if using). Serve shrimp over yuca purée.

*Available at some Latino markets.
**Available at some Latino markets and sendexnet.com.

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Fried Yuca with Peruvian Cheese Sauce

Think of this as the Peruvian answer to fries and ketchup. While huancaína sauce is usually served over sliced potatoes with boiled eggs and olives, Guillermo Payet finds it a great accompaniment to fried yuca, the potato-like root vegetable.

Active time: 30 min Start to finish: 45 min

Servings: Makes 4 side-dish servings.

Ingredients
For sauce
1/2 lb Mexican queso fresco or mild feta cheese, broken into small pieces
1/2 cup half-and-half
1 1/2 tablespoons bottled ajì amarillo purée (available at kitchenmarket.com)
1 garlic clove, peeled and smashed
1/4 teaspoon black pepper

For yuca
2 lb fresh yuca (cassava) or 1 1/2 lb frozen peeled yuca (not thawed)
About 6 cups vegetable oil
1/4 teaspoon salt

Special equipment: a deep-fat thermometer
Garnish: fresh lime wedges (preferably Key limes)

Preparation
Make sauce: Pulse together sauce ingredients in a food processor until smooth.
Fry yuca: If using fresh yuca, trim ends and cut crosswise into 3-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath.

Cover yuca (fresh or frozen) with cold salted water by 1 inch in a 4-quart pot. Bring to a boil, then reduce heat and simmer until yuca is tender when pierced with a wooden skewer, 15 to 20 minutes. Transfer with a slotted spoon to several layers of paper towels to drain, then cool 5 minutes. Cut yuca lengthwise into 1/8-inch-wide wedges, discarding thin woody core. (If there are pieces that have white parts to them, return them to barely simmering water and simmer until almost translucent.)

Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderate heat until it registers 360°F on thermometer.

Fry yuca in 3 batches, turning occasionally, until golden, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain. (Return oil to 360°F between batches.) Sprinkle fries with salt and serve with cheese sauce.

Cooks' Notes:
• Sauce made with queso fresco will be very thick. Thin with additional half-and-half if desired.
• Sauce can be made 1 day ahead and chilled in a bowl, covered. Bring to room temperature, then stir before serving.

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Yuca with Garlic Sauce

Yuca, also called cassava or manioc, is a staple of many Latin American cuisines. This traditional Cuban preparation brings together yuca's mild flavor and starchy texture with a piquant citrusy garlic sauce. Simple and delicious, it will quickly become a staple of your kitchen as well.

Active time: 15 min Start to finish: 30 min

Servings: Makes 4 (side dish) servings

Ingredients
1 1/2 pounds frozen yuca (not thawed; do not substitute fresh)
3 tablespoons fresh lime juice
1 tablespoon distilled white vinegar
1/2 cup finely chopped onion
5 garlic cloves, finely chopped
1/4 cup olive oil

Preparation
Cook yuca in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) until fork-tender, about 25 minutes (thinner pieces may need less time and can be removed with a slotted spoon). Drain yuca and cut open lengthwise, discarding any thin fibrous cores, then cut yuca into 2-inch pieces. Keep warm in a bowl, covered.

Stir together lime juice, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper until salt has dissolved. Cook onion and garlic in oil in a small skillet over medium heat, stirring occasionally, until softened but not colored, about 4 minutes. Pour lime-juice mixture, then hot garlic oil, over yuca and toss to coat.

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Yuca Fries with Chipotle Mayonnaise

Ingredients
2 lb fresh yuca, cut crosswise into 2 1/2-inch sections, then peeled with a knife and cut lengthwise into 1/3-inch-thick fries, or 1 1/2 lb frozen yuca pieces (not thawed)
About 6 cups vegetable oil
1/2 cup mayonnaise
2 tablespoons fresh lime juice
2 teaspoons minced canned chipotle chiles in adobo, or sauce from can

Special equipment: a deep-fat thermometer

Preparation

1. Cook fresh or frozen yuca with 1 tablespoon oil in a 6- to 8-quart pot of boiling salted water, uncovered, until tender when pierced with a knife and almost translucent, 8 to 12 minutes for fresh or 10 to 15 for frozen. Transfer with a slotted spoon to several layers of paper towels to drain and let stand 5 minutes. If using frozen yuca, cut pieces into 1/3-inch-thick fries, discarding any fibrous core.
2. Preheat oven to 200°F.
3. Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderately high heat until it registers 360°F on thermometer.
4. Meanwhile, stir together mayonnaise, lime juice, and minced chipotles (or sauce) in a small bowl.
5. Working in 3 batches, fry yuca, turning, until golden, 5 to 7 minutes per batch, then transfer to paper towels to drain briefly and season with salt. (Return oil to 360°F between batches.) Arrange fries in 1 layer in a shallow baking pan and keep warm in oven while frying remaining batches. Serve with chipotle mayonnaise.

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Yuca Chips

Ingredients
2 to 2 1/2 lb fresh yuca (cassava), trimmed
About 7 cups vegetable oil
Kosher salt for sprinkling

Special equipment: a Y-shaped vegetable peeler; a deep-fat thermometer; a mandoline or other adjustable-blade slicer


Preparation

1. Peel yuca with vegetable peeler, removing all waxy brown skin and pinkish layer underneath, then cut flesh crosswise into 3-inch sections.
2. Heat 1 1/2 inches oil in a 5-quart heavy pot over moderately high heat until it registers 375°F on thermometer.
3. While oil is heating, shave as many very thin lengthwise strips as possible from yuca sections with peeler or mandoline.
4. Fry yuca strips a handful at a time, stirring and turning with a slotted spoon, until golden, 30 to 45 seconds, transferring to paper towels to drain. Sprinkle immediately with kosher salt.

Cooks' note:
Yuca chips can be made 3 days ahead and kept in an airtight container at room temperature.

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Yuca Gratin

Ingredient
1 1/2 lb frozen yuca/cassava (not thawed; do not substitute fresh)
2 cups heavy cream
2 garlic cloves, finely chopped
3/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

1. Put oven rack in middle position and preheat oven to 400°F.
2. Cook yuca in a 4- to 5-quart pot of boiling salted water until fork-tender, about 25 minutes (thinner pieces may need less time and can be removed early with a slotted spoon).
3. While yuca cooks, bring cream, garlic, salt, and pepper just to a boil, uncovered, in a 2-quart saucepan over moderate heat, then remove from heat.
4. Drain yuca. When cool enough to handle, remove and discard thin fibrous cores if necessary, then cut yuca crosswise into 1/4-inch-thick slices. Layer slices evenly in a 2- to 2 1/2-quart shallow ovenproof baking dish.
5. Pour cream mixture over yuca. Bake gratin until cream is thickened and top is golden brown in spots, about 30 minutes.

Cooks' note:
Gratin can be baked 1 hour ahead and kept, loosely covered with foil, at room temperature.

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Yuca Fries

ingredients
2 pounds firm, unblemished yuca, peeled and cut into 2-by- 1/2 -inch sticks
Canola oil, for deep-frying
Salt

directions

1. In a large saucepan of lightly salted boiling water, cook the yuca for 10 minutes. Add 1 cup of cold water to the saucepan and bring back to a boil. (The cold water tenderizes the yuca.) Continue to cook the yuca until tender, about 5 minutes longer. Drain and refresh under cold running water; drain again and pat thoroughly dry. Check the yuca for stringy fibers and pull out them out.
2. In a deep-fryer or medium saucepan, heat 2 inches of oil to 350°. Divide the yuca into 4 batches and fry each batch until golden brown, 2 to 4 minutes. Using a slotted spoon, transfer the yuca to paper towels to drain. Sprinkle with salt and serve at once.

MAKE AHEAD The boiled yuca can be refrigerated for up to 2 days before deep-frying.

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Cassava Pasteles

3 packages frozen ground cassava (available at Latin Markets)
2-1/2 lbs. pork meat, cut in chunks, not larger than 1/2 inch cubes,
1/2 lb diced cured ham
1 cup Sofrito
15 chopped stuffed green olives
1/4 cup small capers, drained
1/4 cup raisins
1 cup tomato sauce
Olive oil
1 cup achiote oil
salt and pepper to taste

Drain carefully the ground cassava, taking out as much water as possible. Add to the cassava the salt, pepper, annato oil and and more or less 1 cup of the sauce from the stewed meat. The meat should be stewed with the cured ham, sofrito, chopped olives, capers, raisins, tomato sauce, some olive oil, some annato oil for additional color, salt and pepper to taste and some wine for cooking. The resulting sauce will be used as flavoring to add to the ground cassava.

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Cassava soup 3

Sour cream and chopped scallion for garnish
1 cup heavy cream
1/2 tsp salt
7 cups water
4 cups peeled and diced yuca
4 cups chopped mild onion

In a saucepan, bring onions, yuca, and water to a boil. Reduce heat to low, add 1/2 tsp salt, stir, cover, and simmer 20 to 30 minutes. When the yuca is tender, remove from heat and puree in a food processor or blender. Stir in heavy cream. Transfer to bowl, cover with plastic wrap, chill for two to three hours. Serve and enjoy.

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Strawberry Tapioca Flamingo

Today, a looser concoction of tapioca is preferred, so if you want the dessert lighter, add 1/4 cup more juice to the tapioca cooking liquid and 1/4 cup more cream to the topping. If you like a neater presentation, the strawberries may be cut into small pieces rather than crushed.

1 pound strawberries, hulled
1 cup sugar
About 2 cups pineapple juice or water
1/3 cup quick-cooking tapioca
Scant 1/2 teaspoon kosher salt
½ cup heavy cream, whipped.

1. Lightly crush the strawberries. Add the sugar and let stand at least 30 minutes.
2. Set a strainer over a bowl and drain the strawberries. Set them aside. Add enough pineapple juice or water to the strawberry juice to make 3 cups total.
3. In a saucepan, mix together the juice, tapioca and salt. Bring to a full boil, stirring constantly, then remove from the heat. (The mixture will be thin. Do not overcook.)
4. Fold the drained strawberries into the tapioca mixture. Cool, stirring occasionally. The mixture will thicken as it cools.
5. When the tapioca mixture is cool, divide half among 4 coupe glasses. Chill the glasses and the remaining tapioca mixture.
6. Fold the cream into the remaining tapioca mixture, then pile lightly into the glasses. Serves 4.

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Strawberry Tapioca Soda

For the strawberry juice:
1 pound strawberries, hulled and coarsely chopped or mashed
5 large basil leaves, torn
1/3 cup sugar
Juice and grated zest of 1 lemon
Juice and grated zest of 1 orange


For the tapioca:
¼ cup large tapioca pearls
3 tablespoons sugar

To assemble:
1 10-ounce can club soda, chilled
Strawberries and basil leaves, for garnishing
Strawberry sorbet, or other sorbet or ice cream.

1. For the strawberry juice: Toss together all the ingredients in a large bowl. Cover, place in a warm area and let stand for 4 hours, then chill in the refrigerator for at least 2 hours.
2. Cook the tapioca: In a medium saucepan, bring 6 cups water to a boil. Stir in the tapioca, reduce heat to a steady simmer and cook until there is only a pinpoint of white in the center of each pearl, about 1 hour. Stir occasionally to prevent the pearls from sticking to the bottom of the pan or to each other.
3. Meanwhile, in a small saucepan, heat the sugar and 1/3 cup water until the sugar has dissolved. Let cool. Drain the tapioca and rinse with cold water. Stir into the cooled syrup and chill.
4. Strain the strawberry mixture through a fine-mesh sieve, pressing on the solids to extract the maximum amount of juice. You should have about 1 1/3 cups.
5. To assemble: strain the tapioca from the syrup and divide it among

4 tall glasses.
Add 1/3 cup strawberry juice to each glass. Divide the club soda among the glasses and gently stir to combine. Top with a scoop of sorbet and garnish with strawberries and basil leaves. Serve immediately, with a large straw or long spoon. Serves 4.

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Cassava is cooked with beef soup

Ingredients :
100 gr beef chunks
500 ml water/ beef stock
1 shallot, finely slices and chopped
1 clove garlic, crushed
1/2 tsp cinnamon powder
a dash of pepper
a pinch of salt
1 tsp oil

Condiment :
fried cassava
cooked egg noodles

Lombok( boiled chilli) :
boiled bird eye chillies as need
1 clove garlic, crushed
1 tbsp beef stock from the soup
salt

Garnish :
Spring onion, slices
Fried shallots
Fried garlics

Methods :
Heat the shallow saucepan with oil, make shallots and garlic simmer for a hour to have the smell away. Add beef chunks, arouse, make water and all ingredients. Bring to boil, cut warmth and remain boiling until the beef cooked. Meanwhile for the lombok ingredients, crushed and blend all jointly. Put in a tiny bowl individually. In a bowl, place cooked noodles make the soup and cassava, dust with garnish willing to serves with or without "lombok" chillies.

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Cheese Rolls from Brazilian

Ingredients

1 pound/500 g tapioca starch
1/3 cup milk
1 cup milk
1 cup canola oil (I used 2/3 cup)
1 tablespoon salt
2 eggs
1/2 cup grated cheese (I do not add cheese)

1. In an non-metallic bowl mix well the tapioca flour and 1/3 cup milk with your hands.
2. In a pan, bring to boil the 1 cup milk, salt and oil and add to the tapioca mixture using a wooden spoon. Add the eggs one at a time and then the grated cheese (or skip the cheese).
3. Make cheese balls or roll them into lines about 2 inches/5cm with your hands and bake them for 20/25 minutes at 400◦C/200◦C. They will be slightly golden on the outside. Cool them on a rack.

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Tapioca and Rhubarb Parfait

Ingredients
COMPOTE

1 pound medium rhubarb stalks without leaves, peeled and cut into 1/2-inch pieces
1/2 cup sugar
2 tablespoons fresh lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger

TAPIOCA

3 tablespoons quick-cooking tapioca
2 cups whole milk
2 large eggs, lightly beaten
5 tablespoons sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup crème fraîche
8 thin slices crystallized ginger, for garnish

Directions

• MAKE THE COMPOTE: In a medium saucepan, mix the rhubarb, sugar, lemon juice, cinnamon and ground ginger and bring to a boil. Reduce the heat to low and simmer, stirring frequently, until the rhubarb is tender but not falling apart, about 8 minutes. Transfer the rhubarb to a small bowl and let cool. Cover and refrigerate until thick, at least 1 hour and up to 1 day.
• MAKE THE TAPIOCA: In a saucepan, whisk the tapioca, milk, eggs, sugar and salt. Let stand for 5 minutes, or until the tapioca begins to swell.
• Bring the tapioca to a boil over moderately high heat, whisking constantly. Reduce the heat to moderately low and cook, stirring constantly, until slightly thickened, about 1 minute. Remove from the heat and stir in the vanilla. Set the saucepan in a bowl of ice water and stir often until cool and thick, about 5 minutes. Stir in the crème fraîche.
• Spoon 1/4 cup of the rhubarb compote into 4 parfait glasses and top with half of the tapioca. Repeat with the remaining compote and tapioca. Garnish each parfait with 2 slices of crystallized ginger and serve.

MAKE AHEAD The recipe can be prepared through Step 3 and the 2 parts refrigerated separately overnight.

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Taipoca Pearls and Peanuts

In more of Southeast Asia, a favorite kind of sweet is puddings such as this tasty one made with a tapioca home. Traditionally it's made with a starchier kind of banana but the routine banana too works easily. The tapioca pearls called for here are accessible at Asian markets. They're slighter larger than the instant tapioca establish at supermarkets.

Ingredients

Water 3 ½ cups
Tapioca pearls (1/16-inch diameter) 1/3 cup
Unsweetened coconut milk 1 cup
Sugar 1/3 cup or to taste
Salt pinch
Ripe bananas 3 ea.
Chopped roasted peanuts 2 Tbsp.

Method

1. Bring the water to a rolling boil in a saucepan over high heat. Add the tapioca pearls and stir to separate them. Reduce the heat to low and simmer until the tapioca becomes translucent, about 20 to 25 minutes. Add the coconut milk, sugar and salt and stir well. (At this point the tapioca may still be white in the center but should cook through in the end.)
2. Peel the bananas and cut them in half lengthwise. Cut each half into four pieces. Add bananas to the pot with the tapioca and cook until they're just soft, about 3 to 4 minutes.
3. Remove pot from the heat and divide pudding into individual dessert bowls. Garnish with peanuts and serve warm or at room temperature. (The pudding will continue to thicken as it cools.) Refrigerate any leftovers.

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Tapioca Dessert

Tapioca Layer Ingredients (Bottom Layer)
250g tapioca, finely shredded, squeezed out its moisture
80g caster sugar
1 tbsp plain flour
1 tbsp cooking oil
100ml pounded beancurd batter

Beansurd Layer Ingredients (Upper Layer)
600ml pounded beancurd batter
100g cornstarch
50g caster sugar
1/8 tsp salt

Method

1. Combine all bottom layer ingredients, mix well. Pour into a 7 inches square steaming tray, level the surface and steam over a medium heat for about 25 mins.
2. Mix the upper layer ingredients until well combined, then cook over a low heat in a pot until thicken. Pour over to bottom layer (tapioca layer), level the surface and steam over a medium heat for further 25 mins. Remove from heat, leave to cool and cut into pieces. Serve at once.

Note
To make pounded beancurd batter, pound 1 stalk of Japanese egg beancurd with 600ml water in a fruit blender until finely pureen.

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