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Cassava vs Yams
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December 02..

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Neo Cassava

Cassava Cake 5


Ingredients:

2 packages grated cassava
1 can coconut milk
1 bottle macapuno strips
2 eggs
2 tsp vanilla
1 can condensed milk

Mix all 5 ingredients and 2/3 of condensed milk.
Bake at 350 degrees 45 min to 1 hour
Spread rest of condensed milk on top, cook for another 5 minutes

(I usually use the whole can of condensed milk and buy another one so I can put more condensed milk at the top to my taste.)

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Kueh Talam (Cassava Cake)

Ingredients :

For the bottom layer :
500 grms of grated tapioca/cassava - squeezed out all the water
1 cup of sugar/palm sugar
4 tbsp of tapioca flour
1 1/4 cups of coconut milk (enough to cover the cassava)
1 few drop of pandan paste (optional)

For the top layer :
2 cups of coconut milk
5 tbsp of rice flour
3 tbsp of cornstarch
1 tsp of salt

  • Mixed all the ingredients of the bottom layer. Pour into a greased pan and steam for 25 min.
  • In a mixing bowl mixed all top layer ingredients and cook over low heat until thicken.
  • Scratch the surface of the bottom layer with fork and then pour in the top layer.
  • Steam over high heat for another 20 minutes.
  • Cool completely before cutting into it.

Note : Please leave out the pandan paste if you are using palm sugar.

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Cassava Leaves Soup 3

Ingredients
1 kg beef, cut into large cubes
1 large onion, sliced into rings
2 Maggi (or stock) cubes
1 heaped tsp ground black pepper
1 tsp salt
4–6 tbsp dried chillies (preferrably piri-piri) ground to a powder
10 fresh Scotch Bonnet chillies
3 whole dried smoked fish, washed and flaked
1 kg minced cassava leaves (a 50:50 mix of spinach and Savoy cabbage mixed with a handful of curly parsley could be substituted)
50ml red palm oil

Method:
Place the beef and onions in a lidded casserole pot along with the Maggi cubes, salt and black pepper. Heat, stirring constantly. Meanwhile mix half the scotch bonnet chillies with the dried chillies and pound to a paste. Add the remaining chillies, whole, to the beef mixture. When the meat is almost done add 2l water to the pot. Bring to a boil and add 4 tbsp of the chilli paste. Return to a rapid boil and reduce the volume by about 1/4 before adding the cassava leaves.

At this point add 1 tbsp of the chilli paste and all the flaked fish. Return to the boil and cook for 20 minutes. Now add the red palm oil and stir into the other ingredients to mix thoroughly. Add the remaining chilli paste and cook for a further 5 minutes. Serve, hot, on a bed of rice.

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Jamaican Yams Casserole

1 (16 oz.) can yams, drained
1/2 med. banana, thickly sliced
1/4 c. orange juice
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. pecans, coarsely chopped
2 tbsp. toasted flaked coconut

In a greased 1 quart casserole dish, arrange yams and banana.
Pour juice over all.
Sprinkle with salt and pepper.
Top with pecans and coconut.
Bake covered in a 350 degree oven for 30 minutes.
Yield: 2 servings.

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Bi Tua

Bi tua is a sweet reed with a bubblegum like flavour and green colour used in Thai dishes to add a unique flavour to the dessert. You can see it in the background of the photograph.

Ingredients
120 gms Mung Bean Flour (Pang Tur)
120 gms Cassava Starch
120 gms Tapioca Flour
4-5 Bi Tua Leaves
1000 ml Water
200 ml Coconut Milk
600 gms Sugar

Preparation

  1. Mix the two flours and starch together.
  2. Place the bi-tua leaves and water in a blender and liquidize. Then filter the water (to remove the leaf pulp).
  3. Boil the water with sugar until the sugar is dissolved.
  4. Leave to cool.
  5. Take 400ml of the bi tua syrup, add the coconut milk
  6. Split the flour in two equal portions. Mix one portion with the bi-tua and coconut milk, and one portion with the remaining bi-tua water. One part will become clear, one layer will be cloudy, we use these to make layers in the dessert.
  7. Put a foil tray in a steamer, and get it hot.
  8. Ladle in a shallow layer of the clear mixture and steam it for 3-5 minutes to just cook it.
  9. Next ladle in the cloudy layer (the mixture with coconut milk) and steam that for 3-5 minutes to cook it.
  10. Keep doing this until the metal tray is filled up and the dessert is cooked.
  11. Leave to cool in the fridge, cut into diamonds and lay out of the plate.

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Liberian Cassava Leaf soup

Ingredients:

2 & 1/2 to 3 lb chicken or meat (cut as desired)
1 pack cassava leaf (or more if desired)
Salt & Pepper to taste
1/3 red palm oil (or more if desired)
2 level teaspoons tomato paste
2 meduim chopped onion

METHOD:


Wash leaves and chop meat/chicken, blend pepper and onions until paste is formed.

Add oil to pot and heat and add blended pepper and onion mixture. Saute for 5 minutes then add tomato paste. Saute mixture for 5 more minutes then add beef/chicken and stir for about 5 minutes.

Add water and cassava leaf. Boil for about 15 minutes, then simmer until done.

Serve with rice or favourite side dish.

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There are several variations of the recipe for cassava leaf. Find another version below:

2 cups of Palm oil
4 bunches of cassava leaf
2 chicken bouillon cubes
Handful of bitter balls ( pepper) to taste
½ pound of fresh meat
1 large onion
1-tsp soda
½ cup or 1 dried fish
½ cup dry meat

Beat and grind cassava leaf with peppers and onion. Put dry fish, and fresh meat in a pot of water and Season with salt to taste. Let boil until water is completely dry, then, add palm oil and stir cassava leaf in for oil to go all the way through. Let simmer for 10 minutes and serve.

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Meatless Cassava Oiled-Down

1.5 kg (3 lbs) fresh cassava
30ml (2 tbsp) vegetable oil
250ml (1 cup) chopped onion
4 cloves garlic, chopped
1/2 hot pepper, seeded and minced, optional
2 large pimento peppers, seeded and chopped
180ml (3/4 cup) fresh chive, chopped
30ml (2 tbsp) fresh thyme, chopped
750ml (3 cups) coconut milk (or from coconut milk powder)
10ml (2 tsp) Angostura® aromatic bitters
1 hot pepper, left whole, optional
15ml (1 tbsp) cooking margarine
3 tsp salt

Peel and cut cassava into 2" lengths, slice the pieces down the centre and remove the coarse inner vein. In a large heavy skillet heat oil, add onions, garlic, pepper, pimentos, chive and thyme. Sauté until fragrant, about 4 minutes. Add the coconut milk and Angostura® aromatic bitters and bring mixture to a boil, lower heat and add cassava.
Drop in whole hot pepper at this point.
Add cooking margarine and salt and stir. Cover mixture and simmer for about 25 to 30 minutes until all the coconut milk has been absorbed and the cassava is cooked and tender. There should be only a small amount of coconut oil in the pan. Remove whole hot pepper before serving.
Serves 6 – 8

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