Recipe - Cassava vs Yams

Cassava Sticks

2010-12-09T11:51:00.000+07:00

This is a recipe made with cassava which is high in carbohydrate and it has low saturated fat, Cholesterol, and Sodium. High in Vitamin C and Manganese. It tastes great with tomato sauce.

Ingredients
Boiled and peeled cassava – 1cup (mashed)

To grind:
Grated coconut-1 tsp
Cumin seeds (Jeeragam)-1/4 tsp
Dry red chilli -2 nos
Turmeric-a pinch

Mix the following ingredients to make batter:
All purpose flour -1 cup
Hing – a pinch
Chilli powder-1 tsp
Garam Masala- 1/4 tsp

How to make Cassava Sticks

Grind the above said “To grind” ingredients, add little salt and mix with cassava to make a thick dough.
Divide the dough into small balls.
Hold the ball with hands and roll like stick.
Dip each stick in the batter and roll it in bread crumbs then deep fry in oil until it turns into golden brown color.

Serve with tomato sauce.

Cassava Biscuits Recipe 2

2010-12-08T11:48:00.001+07:00

How about trying a great Cassava Biscuits recipe? You can serve Cassava Biscuits as a yummy Side Dish. Surely, Cassava Biscuits is a recipe one can try out any time.

Ingredients

1 cup all-purpose flour
1 cup cassava meal, cassava flour, or farina
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup lard
1 51/3 ounce can evaporated milk

How to make Cassava Biscuits

In a mixing bowl stir together flour, cassava meal, baking powder, sugar, cream of tartar, and salt.
Cut in lard till the mixture resembles coarse crumbs.
Make a well in center.
Add milk.
Stir just till dough clings together.
Knead gently on well floured surface for 10 to 12 strokes.
Roll or pat to 1/2 inch thickness.
Cut dough with a 21/2 inch biscuit cutter, dipping cutter into flour between cuts.
Transfer dough to an ungreased baking sheet.
Bake in a 350Â° oven about 15 minutes or till golden.

Cassava mites

2010-06-23T10:50:00.000+07:00

1 pound cassava
1 / 4 cup oil
2 tablespoons milk
One teaspoon sugar
1 / 2 teaspoon anise (optional)
1 egg

Preparation
Cassava with the coarse side of grater (Paraguay). Mix all ingredients except oil. In a saucepan heat the oil. Pour one tablespoon at a time into the pan, making the spider. Fry the cakes until golden on both sides on both sides. Serve immediately

Cassava croquettes

2010-06-23T10:22:00.001+07:00

The word torreja in Peru isn’t the same than torrija, a fried slice of bread. Torreja is a dish similar to croquette (or croqueta in spanish). Usually the first is used for a deep fried mix of vegetables, flour and eggs; the second includes meat, usually beef. We’ll use “croquettes” for both. With this recipe, you’ll get enough cassava croquettes for 6 people.

Ingredients:

* 1 cup of yellow chili/pepper sauce (or less, if you don’t want it to be so spicy)
* 3 tablespoons of shallots, chopped (the green part)
* 1 1/4 cup of vegetable oil
* 1 tablespoon of lime juice
* 2 eggs
* 1 kg (2.2 lb) of cassava, cooked and pressed
* 1 tablespoon of butter
* 1/2 cup of mozzarella in small pieces
* 1/2 cup of corn kernels, cooked
* 2 tablespoons of chopped cilantro
* 3/4 cup of flour
* Salt
* Pepper

Preparation:

Mix the yellow chili/pepper sauce with the shallots, one tablespoon of oil and lime juice. Season with salt and pepper and keep back.

Beat slightly the eggs and mix with the cassava and butter. Season with salt and add the mozzarella, corn and cilantro. Mix and form the croquettes. Flour them.

Pour the rest of the oil in a frying pan on a medium flame and fry the croquettes until they get browned. Remove from the flame and put over an absorbent paper. Serve the croquettes with a little of sauce.

Shrimp and creamy cassava sauce

2010-06-21T11:15:00.000+07:00

This is a classic dish from the northeastern Brazilian State of Bahia. The cassava comes from my own backyard, it is a pretty easy plant to grow. Cilantro and dende oil make this dish quite fragrant.

Bobó de Camarão (Shrimp and creamy cassava sauce)

500g shrimp, peeled and deveined
250g sweet cassava, peeled and quartered
6 tomatos, peeled, deseeded and chopped
a handful of chives and fresh parsley leaves, chopped
1 lg onion, chopped
3 cloves garlic, chopped
salt to taste
1 red bell pepper, sliced into thin strips
400ml coconut milk
a handful (or two) chopped cilantro
1 cup milk
100ml dende oil (palm tree oil) - add less if you want

Cook the cassava in water to cover in a heavy saucepan over medium-high heat for 30 minutes, until fork tender. When done, puree the cassava in a blender or food processor, adding the coconut milk and 1 cup milk to get a smooth paste. Set aside.
Meanwhile, heat dende oil in a large, heavy saucepan over medium heat. Add the onion and cook 3 minutes. Add garlic, tomatoes, red bell pepper, and cook another 8 minutes. Add chives and parsley, season with salt. Stir in the pureed cassava, cook stirring until the mixture is hot. Add the shrimp and wait until they are cooked through (don't overcook). Taste and add more salt if necessary. Finally, stir in chopped cilantro. Remove from the heat, and serve hot with white rice.

Good strategy good profit

2010-02-02T23:05:00.001+07:00

Well-targeted, strategic marketing engages your audience. It makes a connection with them. When all elements of marketing flow out of a focused marketing and branding strategy, everything works together to reinforce and strengthen your brand image. especially when we talked about consumer good design, starting from your branding will effect to all of your effort, lately I just try to reinforce to the market for my new product

We need to detect which of the many factors surrounding your products, your company, staff, and culture are the essential ones to build your marketing and branding strategy around.

Having the right marketing strategy, will help to grab the customer, not to mention the domino effect that will cause it. Perception also one of the important component for your strategy, It makes sense that the number of company might try harder, so perhaps give better service and have better prices.

Restaurant Business

2009-10-02T09:19:00.002+07:00

As a person who running a restaurant it will be important to have all the professional cookware that have a good standard, the variation of menu and environment that need to display will be reflected to the product that we have, Although many chain restaurant supplies that offering variety of menu ,still they will need to have delicious and good looking food.

Not like other business, this business will need to touch seriously and very unique system, some of the restaurant has already Professional chefs, restaurant equipment etc, but still you need to maintenance the customer , vendor and all the supplier, to run this business it will need , a professional to do it.

My advice is simple just look at the market and try to have variation and be a different as you can, I believe this will bring you more customer and more revenue will be grab, well good luck with your business, hopefully you all will find whatever that you plan.

Cassava Heavy Cake

2009-08-25T16:36:00.000+07:00

makes 24 slices

3 lbs. cassava (yucca root)
1 lb. dark brown sugar
1/2 lb. light brown sugar
2 (14 oz.) cans coconut milk
2 tablespoons vanilla extract
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 stick butter
4 heaping teaspoons cornstarch

Preheat the oven to 350 °F.

Cut off the ends of the cassava and cut crosswise into manageable lengths (about 3"-5"). Set a piece down on one of the cut ends and peel by cutting down along the edge and rotating the root. Once you have peeled all the pieces, wash with cold water and grate.

In a large mixing bowl, add grated cassava, coconut milk, vanilla extract, sugar, salt, cinnamon, and nutmegs. Stir well.

Dissolve the cornstarch in a little water and add to the cassava mixture.

Melt one stick of butter in a glass 9"x13" baking dish on high for 2 minutes in the microwave. Tilt the dish to coat the bottom and pour the rest of the melted butter into the cassava mixture and mix well.

Bake for one and a half hours or until a firm top is achieved. Cool completely and serve at room temperature.

See, even with some of my toasted coconut ice cream on top this cake isn't very pretty. But it sure is yummy! Definitely not as good as I remember Vivine's to be, but then, not many things can stand up to the taste of sweet memories. If I ever make this again, I would probably grate the cassava more finely or food process it before mixing it with everything else, although some of my taste testers said they like the texture of the grated cassava. And while you might be tempted to try the cake while it is still warm, it tastes a lot better once it has cooled and set a little more.

Small is beautiful

2009-06-27T00:19:00.002+07:00

You know I have great recipes for traditional food that would make people want to try it. When I have nothing to do in my holiday, I always try to do the experiment with my cooking skills. Well it’s Saturday and by chance one of my best friend come and visit, he really miss with my food, he said that the way I do the cooking looks likes professional chefs and I am just laughing hear what he said.

While he started to try to have his food, I do my second job prepare for desert and I try to made and mix vegetable and fruit in one recipe and seems I can not find the proper tools to handle it….just imagine if I have professional cookware it will be great right. With enthusiast I try to finished it…and it’s only take a minute the desert is ready to serve.

I always said to my friend that I have a small restaurant and it need to touch up again I have a great plan and try to find restaurant equipment that really fit for my small restaurant with several menus that already familiar to my customer although still many think to do but I really enjoy to have this restaurant, hopefully in a short time I will have this done for small renovation and starting to opened again.

Cassava Oil Down

2009-04-17T11:41:00.000+07:00

3lbs peeled or frozen cassava
1 cup chopped fresh onion
2 tsp fresh thyme
4 cloves chopped garlic
3 whole pimentos (chopped)
1/2 cup chopped chive (spring onion)
3 cups coconut milk
1½ chopped Congo peppers (adjust to personal preference in hotness)
Salt and ground pepper to taste

Cut peeled cassava into two inch lengths. Slice the pieces down the centre and remove the inner vein. Heat the oil in a large heavy skillet. Add onion, garlic, chopped Congo pepper, pimentos, chives and thyme. Sauté until fragrant (about 4 minute).

Add the salt, pepper and coconut milk and bring mixture to the boil. Lower heat and add cassava. Drop in the whole Congo pepper, if using, at this point.

Cover mixture and simmer for about 25-30 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 at the bottom of the pan when the provisions are cooked.

Style Fish Soup with Cassava

2009-04-10T15:14:00.000+07:00

My Grand mother and my mother used to make Gangan (Belitung style fish soup) for our family. We lived near seaside when I was a kid, no wonder I love seafood. Guess, what is the best part I love in this soup?. Cassava!

ingredients:
500 g mackerel, discard inside, wash and cut into pieces
500 g cassava, cut into pieces
1 l water
2 bay leaves/daun salam
1 tablespoon tamarind paste + 100 ml hot water, sifted
1 teaspoon sugar, salt to taste

spices to grind: 3 shallots, 3 candlenuts, 2 cloves garlic, 2 cm ginger, 2 cm galangal, 3 cm turmeric, 4 bird´s eye chillies, 1 tsp shrimp paste/terasi/belacan, 2 cm lemon grass (take the white part only)

directions:
Boil water in a saucepan. Add spices, tamarind juice, bay leaves and cassava. Lower the heat, add mackerel, salt and sugar to taste. Simmer until the fish and cassava quite tender. Be careful not to overcook or they will disintegrate.

Fermented Cassava Cake

2009-04-09T19:05:00.001+07:00

Ingredients:
4 eggs
100 gr caster sugar
1.5 tsp cake emulsifier (optional)
150 gr all purpose flour + ¼ tsp baking powder, shifted
200 gr good quality of Tape (fermented cassava), discard the thin woody core
100 gr margarine, melted
1 tbs vanilla essence
50 gr roasted nuts, chopped (I used kenari or Java Almond or Pili Nuts)
50 gr sultanas or raisins
20x20x4cm baking pan, greased and lined with baking paper

Method:
Put raisins/sultanas in a small bowl, pour boiling water just until covered, let it soaked for 3-4 minutes until puffed, rinse and pat dry in papertowel.
Mix raisins, nuts and flour, set aside.
Beat fermented cassava, margarine and vanilla using electrical mixer at medium speed for one minute. Fold in mixed flour, continue to beat for a half minutes until well blended, set a side.
At another bowl, beat eggs, sugar and cake emulsifier at full speed until thick, fluffy and pale.
Fold into cassava mixture in four batch, stir well using spatula or wooden spoon for each addition until well combined.
Pour into prepared pan, bake until done.
Remove from the pan, let it cool. Cut and serve with your favourite topping (chocolates, cream cheese or simply dust with confectioner sugar and cinnamon powder, or served with 1-2 scoops of ice cream, yummm...)

Note:
You may substitute margarine with vegetable oil or butter, or combination of both, add a pinch of salt for better taste.

Mandarin Orange Tapioca Jell-O Dessert

2009-01-28T14:42:00.001+07:00

This recipe is quite refreshing, and comes in really handy when you have a lot of left-over mandarin oranges from Chinese New Year. You can also buy those canned mandarin oranges, if you are too busy, or if it is not a mandarin oranges season.

Ingredients:

1. 2 packets tapioca pudding mix
2. 1 (3oz.) box of orange jelly mix
3. 2 2/3 cups water
4. 1 tube (8oz.) Cool Whip whipped cream
5. 2 mandarin oranges, peeled and separated

Preparation:

Place tapioca mix, orange jelly mix and water in a small pot, bring to a boil, and cook till it thickens; stir constantly.
Remove from heat while continue to stir constantly, let it cool down.
When it is cool, mix in the whipped cream and mandarin oranges and transfer into dessert bowls.
Place them in the refrigerator to set.

Hot Cassava Biscuits Recipe

2009-01-26T14:29:00.001+07:00

Flavors of France
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Baking time: 20 minutes
Difficulty: Easy

Ingredients
Ingredients for about 2 dozen biscuits
- 450 g (1 lb.) sweet Cassava (Yuca)
- 4 tbsp. soft butter
- 4 tbsp. shortening
- 125 ml (1/2 cup) sugar
- 1 egg
- 750 ml (3 cups) fresh grated Coconut
- 500 ml (2 cups) flour
- 1 tsp. baking powder

Method

with a sharp knife, peel the brown skin from the cassava; grate it; place in a double layer of cheesecloth and squeeze tightly to extract all the juice;
in a bowl, cream the butter; add the shortening and sugar; beat well until light; mix in the egg, cassava and coconut;
combine the baking powder and flour; add 125 ml (1/2 cup) flour to the butter-cassava mixture and mix well; continue until the flour is all added;
on a floured surface, knead the dough for 3 minutes, pressing well with the palm of your hand and folding the dough over on itself;
roll out to a thickness of 5 mm (1/4");
using a cookie cutter or glass 5 cm (2") in diameter, cut out the biscuits;
place on a non-stick baking sheet; bake in a preheated 200°C (400°F) oven for about 20 minutes or until firm and golden;
serve immediately.

Menadonese Sweet Corn, Cassava & Pumpkin Soup

2009-01-15T00:37:00.002+07:00

Serves 4 as a one-dish meal or 8 as a soup

8 ounces cassava (also called yucca root, see Note), peeled and cut into largish cubes
2 ounces white rice, soaked in cold water for 30 minutes, then drained
3 fresh corn cobs, shaved, or 6 ounces canned or frozen corn kernels
8 to 10 ounces pumpkin or butternut squash, peeled and cut into cubes the same size as the cassava
4 ounces bamboo shoots, sliced (optional)
1 teaspoon kosher salt + more to taste
To be added just before serving:
1 lemongrass stem, outer leaves discarded, finely minced and smashed
1 turmeric leaf, finely shredded (optional)
8 ounces young spinach, thoroughly washed
8 ounces kangkung (water spinach), trimmed and washed (optional, or can substitute more baby spinach)
8 ounces hot water from the kettle
About 20 fresh sweet basil leaves

Instructions: First, put 4 1/2 cups water in a large saucepan and bring to a boil. When boiling, add the cassava and rice, and cook for 8 minutes, stirring occasionally. Next, add the sweet corn, pumpkin, bamboo shoots (if using), and the 1 teaspoon salt. Continue to simmer for 20-25 minutes. The mixture is now ready to become the basis of the soup, and can be prepared and cooked up to this point well in advance. Refrigerate or keep in a cool place until ready to serve.

Just before serving, reheat the soup. When hot, add the lemongrass, turmeric (if using), spinach, and water spinach or additional spinach (if using). Pour in the hot water from the kettle. Simmer for 5 minutes. Adjust the seasoning with a little extra salt if needed, and add the basil leaves. Simmer for 1 minute, then serve the soup.

Note: Cassava or yucca root can be found at Asian markets.

Per serving: 212 calories, 8 g protein, 46 g carbohydrate, 1 g fat (0 saturated), 0 cholesterol, 770 mg sodium, 6 g fiber.

Cassava Sunrise

2008-12-26T23:22:00.002+07:00

I have new recipe for you all to create and it’s very simple and have a great taste and I called it Cassava Sunrise all you need is Freezers and refrigerators. Because we need the cassava put it there before we start to cook.

This recipe is simple we need only cassava 1 kg, chicken breast 0,5 kg, cheese 25 gr and salt a quarter of tea spoon, and wall ovens or regular oven, blend the cassava with slow speed and add with salt, cheese and little bit of sugar, then mixed all the goods and steams the ingredients until it cooked.

Then chop the chicken breast after we took all the bounds and put a sugar, salt, cassava powder, and cheese mixed together and put at little square box, and put at microwave each ingredients. How serve you just need to put cooked cassava and roll it with chicken breast and put at microwave again for about 9 minute and ready to serve (serve for 5 adults) happy cooking…

Now's the time for cassava pie

2008-12-26T20:16:00.000+07:00

If there is one dish that is as traditional as turkey on the Bermuda Christmas day dinner table, it is cassava pie. Not only do Bermudians at home regard it as a "must", but also many 'Mujans living abroad arrange for visiting friends or relatives to bring them either a whole pie or the ground cassava to make their own.

Recipes for cassava pie are like music. There may have been an "original" recipe once, but as it has been travelled through generations of friends and family, variations have occurred. Some cooks add more sugar and less spice, others use a combination of meat and poultry, and there are those who omit both. Texture is another variant: some like it to be moist, soft and almost cake-like, while others prefer it dense and solid.

Then there are those who prefer farina pie (dried ground cassava), which is similar in taste but, for some, an easier recipe to make.

Even assembling the pie can be different.

Some sandwich the meats and/or chicken filling between two layers of cassava, while others prefer to mix into the batter. Certainly the latter makes the eating easier.

If you have never made cassava pie, or wish to try a different recipe this year, the following are taken from Bermuda cookbooks. Today is the day to buy and thaw the cassava, and pre-prepare the filling, so that all you have to do on Christmas Eve is assemble and bake it, and let the heavenly aroma fill the house.

BERMUDA CASSAVA PIE

4 lbs. cassava
¾ lb. butter
2 cups sugar
1 dozen eggs, well beaten
1 tablespoon nutmeg
1 tablespoon salt
1 teaspoon vanilla

PLACE the cassava, a small amount at a time, in a tea towel and squeeze out all of the liquid. Set aside in a mixing bowl. Place the butter and sugar in a large mixing bowl and cream thoroughly with your hands. Add beaten eggs, seasonings and vanilla; continue to mix well with your hands. Finally, mix in the cassava.

Generously grease a deep pan, about 13 x 9 x 4 inches, with lard or shortening. (Do not use butter as it will cause the pie to brown too much on the bottom). Pat mixture into the pan in a layer about an inch thick, building it up on the sides and leaving a hollow in the centre for the filling, which has been cooked ahead of time.

Filling (Prepare in advance): Put 3 lbs. of cut-up frying chicken, ¾ lb. cubed lean port, a sprig of thyme and about 1 ½ tsp. of salt in a pot. Half-cover the meat with water, cover and simmer for 1 ½ hrs. Cool.

Drain the liquid off and reserve. Cut the chicken into large cubes, discarding bones and skin, and mix with pork. Place meat mixture in the pie; moisten with a little of the reserved liquid. Cover with remaining cassava mixture. Smooth down with blade of knife as if icing a cake. With point of knife make a small hole in the centre. Bake in a slow oven (300 degrees F.) for 3 hours until it starts to shrink from the sides of the pan like a cake. If the crust seems dry during baking, sprinkle with a little of the chicken liquid, and also pour some down the hole. When the pie is removed from the oven, cover with a damp cloth and a dry cloth on top of that. This keeps the crust from hardening while the pie is cooling.

To re-heat, slice thickly, cover with foil, and place in 300 degree F. oven for about ¾ of an hour. (Betsy Ross 'What's Cooking in Bermuda').

Fried Cassava with onion ring

2008-12-25T01:26:00.001+07:00

Try my recipe that I ever published in my blog, first you must find cooking supplies and find also the equipments at professional cookware. Just to make sure that you will get the better result of this recipe

Last week when I am doing my experiment, another bad result that always happen, you know why? Because I used very inappropriate tools that was before I used professional cookware, but after I found the tools my experiment always end up with a wonderful result.

You may also try my experience, because I believed that if you deal with something that you can enjoy then you will find a better result, but always remember that never given up is the key words for doing anything.

Digo Cassava Dish

2008-12-25T00:54:00.006+07:00

1 kg cassava roots(fresh)
3 coconuts(grated)
¼ tbsp Illiki(cardamom)

Method
Peel cassava, wash and cut into short longitudinal pieces and remove the pith.
Boil cassava until almost ready.
Prepare coconut milk add add onto the boiling cassava.
Add illiki and boil until the cassava is ready.

Serve cassava with fish and kachumbari on a big platter or Swahili tray (sinia).

Thai Candied Cassava (Montad Chuame)

2008-10-20T11:00:00.003+07:00

1 kg cassava (unpeeled)
300g brown cane sugar*
250 ml water

*I used the brown sugar pieces from China

1. Cut the cassava into 4 or 5 cm chunks and peel the skin off. Wash clean.

2. Put sugar and water into a medium-sized pot and heat until sugar dissolves (it is okay to put everything together at once too, I've tried it) and then add the cassava. Cook over low heat for 1 to 1 1/2 hours (Appon's recipe says 2 hours) until the cassava is candied and translucent.You can turn the cassava once in a while during cooking although too much turning at the later stages will break the cassava up, so be careful.

3. If the sugar syrup looks thick, just dish the cassava out and pour the sugar syrup into a small bowl to serve. If the sugar syrup looks thin, you can increase the heat to high (you can take the cassava pieces out first so they won't burn) and let it thicken and caramelize. Remember the sugar syrup will thicken further upon cooling so don't cook it till it's too thick.

4. Let the cassava cool and serve with coconut cream and sugar syrup. You can serve montad chuame at room temperature or chilled.

Coconut Cream
1 large coconut, grated
300 ml water
1 heaped teaspoon rice flour
1/4 t salt

1. Add 150 ml water to the grated coconut, 'massage' the coconut well with your hands and extract the milk. Add the remaining water to the grated coconut again and do the same to get a thinner milk. Strain both thick and thin milk into a small pot, add the rice flour and salt.

2. Stir the milk over low heat until it thickens slightly and coats the back of your spoon. Do not let the cream boil or it will form lumps and become oily. The cream will thicken further upon cooling. Let cream cool.

Cassava pulp

2008-10-16T18:09:00.001+07:00

The pulp material:
1Kg Cassava, peeled, washed, and cut a small box.
250 grams of sugar.
1 Sachet vanilla.
3 tbsp flour starch are dissolved with 100 ml of water.

Santan materials (coconut milk):
800 ml thick coconut milk.
0.5 tsp salt (1 tsp if I like that because of the salty)
2 pieces pandan leaves.

How to make:

The pulp material:

Entry into the pot, water, cassava, cassava boiled until half-melting, do not forget to poke in order not to burn or sticky pan.
Entry sugar, stir well until evenly mixed, and entries in the solution while clearstarch mixed.
Leave it to boiling water briefly, and lift seen.

Santan materials:

Toss so the material milk in a saucepan, then boiled until boiling, do not forget to poke in the coconut milk is not broken.
Lift and seen.

take cassava pulp and coconut milk give the materials ready to be eaten ....

Cassava salver

2008-10-15T17:53:00.002+07:00

Ingredients:
350 grams of grated cassava
100 ml coconut milk
75 grams sugar
1 tablespoon flour starch
1 tablespoon rice flour

Upper:
25 grams of rice flour
50 grams of starch flour
150 ml of milk from coconuts half
150 ml of water pandanus
1 / 4 teaspoon salt
(All material is mixed average)

How to make:

Toss cassava, coconut milk, sugar, rice flour, starch flour.
Cast in brass. Steam 20 minutes until cooked.
Cast layer of the dough on it. Steam 10 minutes until cooked.
Let it cool cut to pieces.

Layer Cassava

2008-10-14T17:43:00.002+07:00

Ingredients:
Cassava, peeled, grated 1,000 grams
200 g sugar
50 grams of starch flour
75 ml of water
Coconut half old, arinya skin peeled, grated 100 grams
Vanilla powder ½ tsp
½ tsp fine salt
Dyes red / strawberry paste ¼ tsp
Dyes yellow / orange paste ¼ tsp
Pandan paste / green color liquid ¼ tsp
Banana leaves for lining

Supplement, intervention, steam 10 minutes:

Coconut half old, peeled, grated stretching 100 g
½ tsp fine salt

Method:

Toss cassava, grated coconut, flour starch, sugar, vanilla and salt. Mixed average.
For the dough into three sections, add the pandan paste, orange and strawberry in each section. Mixed average.
Prepare trays, which has little oil and smeared on the mat with banana leaves. Enter the dough red, yellow and green sejara compound. Justify.
Steam for 40 minutes or until cooked cake. Lift, dinginkan. Cut-cut, taburi cake with grated coconut until the entire surface terselimuti coconut cake.
Cake with plastic wrap mica, set in the City plates. Serve.

serve : ± 30

Tip: To quickly is not spoiled, grated coconut can be wrapped separately. The addition of starch flour to make cake layer dingkong more flexible and sticky.

Cassava Lopis

2008-10-13T17:13:00.004+07:00

Ingredients:
350 grams of grated cassava
100 grams rather young coconut, grated
1 / 4 teaspoon salt
Banana leaves to wrap

Sauce:
100 grams sugar
100 ml water
2 pieces pandan leaves
(All material is cooked)

How to make:

Toss cassava, coconut, salt. Mixed average.
Prepare the leaves. Fill 2 tablespoons dough. Fold the triangle.
Steam 15 minutes until cooked.
Serve with sauce.

Cassava Ginger Coconut Bun

2008-09-26T12:42:00.001+07:00

Ingredients
3 cups grated sweet cassava
1/2 cup sugar
1 1/2 cups sugar
4 oz margarine
1 1/2 tsp bicarbonate of soda
3 tbsp grated ginger
2 cups grated coconut
2 eggs
1tsp browning
1 cup raisins
1tsp bun spice
4 cherries

Method

Sieve flour and baking soda twice
Combine browning, raisins, bun spice, fat sugar in a sauce pan and heat gently until sugar dissolves.
Beat eggs well. Add ginger.
Combine all ingredients.
Pour in greased loaf tin.
Bake at 350 F for 1 hour.

Decorate with candid sweet cassava and cherries.

Sweet Cassava Punch

2008-09-25T12:41:00.002+07:00

Ingredients
1lb sweet cassava
Milk to sweeten
1 tsp almond
1tsp vanilla
1/2 tsp nutmeg
1tsp rum
1 cup paw paw juice

Method
Boil and blend sweet cassava. Add milk to sweeten. Add paw paw juice, almond, rum, vanilla and nutmeg. Serve on crushed ice.

Sweet Cassava Cheesy Corn Bread

2008-09-24T12:38:00.001+07:00

Ingredients
1lb sweet cassava {1 1/2 cup}
4 eggs
1 1/2 cup butter milk
1 cup grated cheese
2 1/3 cups cornmeal
1 cup all purpose flour
1 tbsp baking powder
1 1/2 tsp salt
1/2 tsp baking soda
1/4 tsp ginger powder
1/2 cup margarine

Method

Peel sweet cassava and bake until tender
Cut and cool mashed cassavas
Place mashed cassava in bowl and whisk in eggs, cheese and butter milk.
Blend cornmeal and remaining ingredients in processor until mixture resembles coarse meal.
Add egg mixture, stir just until blend.
Pour into greased 9x9x2 inch baking pan.
Bake until deep gold on top and tester comes out clean, about 45 minutes.
Sprinkle grated cheese on top.
Serve warm.

Cassava Wine

2008-09-23T12:28:00.001+07:00

Ingredients
2 lb sweet cassava
1 oz root ginger
1 lemon
2 lb granulated sugar
1/2 gallon water
1 teaspoon yeast

Method
1. Peel, cut up cassava
2. Put to boil until just soft
3. Strain
4. Add sliced fruits and ginger
5. Boil for 15 minutes
6. Add sugar, stir until dissolved
7. Strain
8. Cool
9. Add yeast, leave for 3 days. Strain and leave to ferment
10. Bottle and date

Ready within a year.

Curried Cassava Beef Stew

2008-09-22T11:46:00.003+07:00

Ingredients
1/2 lb beef
4 cups diced cooked sweet cassava
1 cup grated cassava barley
1 medium carrot diced
1 tablespoon curry powder
1/2 cup red and green sweet pepper rings
1 cups black eye peas
1 pk Run a Boat seasoning
2 onions (1 Sliced)
1 spring thyme
1 sprig scallion
1/2 scotch bonnet pepper {diced}
1 tablespoon vinegar
2 qts water
2 tablespoons full cooking oil

Method

Wash beef with vinegar season with scallion, thyme, scotch bonnet pepper, curry and Run a Boat seasoning. Let stand 10 minutes.
Cook black eye peas in 1 qt water until tender
Toss beef in oil and pressure in 1 qt water.
Add carrot, cassava, chocho.
Make spinner with cassava barley
Add to stew
Simmer for 5 minutes
Add sweet pepper and onion rings
Simmer for another 2 minutes

Cassava Pone 2

2008-09-08T13:06:00.002+07:00

INGREDIENTS :

3 lbs Cassava
1 1/2 lbs Pumpkin
1 dry Coconut
1 pk Evaporated Milk (1/4 L)
1 tbs. Vanilla Essence
1 1/4 lbs Margarine
Dashes of Spices - Cinnamon & Nutmeg

METHOD/DIRECTIONS :

Grate cassava, coconut and pumpkin and mix together
Add balance of ingredients and mix well
Place in a greased pan and bake for 1 hour at 350

Fijian cassava meatballs

2008-09-07T13:00:00.001+07:00

Preparation Time 20 minutes
Cooking Time 10 minutes
Makes 10

Ingredients

750g lean beef mince
220g (1 cup) finely grated fresh cassava
1/2 cup chopped fresh curly parsley
2 tbs soy sauce
1 1/2 tbs Fijian curry powder
2 tsp grated fresh ginger
Salt & freshly ground black pepper
40g (1/4 cup) plain flour
60ml (1/4 cup) vegetable oil

Method

Place beef mince, cassava, parsley, soy sauce, curry powder and ginger in a large bowl. Use your hands to mix well. Season with salt and pepper.
Place the flour on a plate. Use your hands to roll tablespoonsful of the beef mixture into balls. Roll the meatballs in the flour to lightly coat. Shake off any excess flour and place meatballs on a large plate.
Heat the oil in a large non-stick frying pan over medium heat. Add half the meatballs and cook, uncovered, turning often, for 5 minutes or until evenly browned and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining meatballs.
Serve the meatballs with the Fijian pickled cucumber (see related recipe).

Notes & tips

Cassava is a starchy vegetable sold in supermarkets or Fijian food stores. If unavailable, buy 400g frozen cassava (from Fijian food stores) and thaw before using. Fijian curry powder is available from Fijian or Indian food stores. Meatballs can be made to end of step 2 up to 1 day ahead. Keep, covered with plastic wrap, in fridge. Continue from step 3 before serving.

Sweet Cassava Bread

2008-09-06T12:52:00.003+07:00

Corn nourished the Central American Maya's; the Peruvian Inca's grew on potatoes, while in the Caribbean the Arawak's thrived on manioc, better known as Cassava. The Arawak Indians inhabited the Virgin Islands many hundreds of years before Columbus first voyaged to this part of the world. Traditionally, the Arawaks placed their hand-fashioned clay griddles over a fire, then poured the cassava meal on top. The heat slowly caramelized the cassava's natural sugars, gluing the bread together and giving it a golden brown color.

Yield:
6 servings

Nutrition:
254 calories, 4 grams fat, 0 milligrams cholesterol and 118 milligrams sodium per serving.

Ingredients:
2 cups finely grated cassava
1 teaspoon salt
½ cup dried shredded coconut
½ cup brown sugar

Method:
Mix the cassava and salt. Place in a damp kitchen towel or cloth and wring out all the liquid.
Spread half of the cassava meal in the bottom of a small iron frying pan or other heavy frying pan and pat down firmly. Cover with the coconut and the brown sugar. Add the rest of the cassava and pat down lightly. Bake in a 350° oven until lightly browned or about 20 minutes.

Cassava Cream With Crab, a Soup

2008-08-08T11:29:00.003+07:00

Ingredients

1 lb cassava
3 cups chicken stock or vegetable stock
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 lb crabmeat
olive oil

Directions

Peel the cassava, cut it in small pieces and cook it in water until soft. When it's soft, mash it, mixing it with the stock little by little. A mixture or a food processor gives excellent results. Use the clearest, best quality stock you can.
Meanwhile, steam some crab – use water with some lemon. Or, just use flaked crab meat. Make sure there are no cartilage pieces.
Season the cassava in stock, now add the crab meat. Let the crabmeat heat up in the hot soup. Pour into a tureen or individual bowls, and sprinkle with salt and pepper and a few drops of olive oil.

Serves 6 -8

Curried Cassava and Crab pasteles

2008-08-07T11:26:00.001+07:00

FOR THE PASTELES (CRAB CAKES):
1 cup crab meat, frozen OR canned
1/4 pound cassava (a root; also called yuca), peeled, boiled and grated OR ground
1 green pepper, finely chopped
1 garlic clove, finely chopped
1/4 tablespoon curry powder
2 tablespoons lemon juice
6 tablespoons mayonnaise
Salt and pepper
1/8 cup all purpose flour
1 egg, beaten
3/4 cup bread crumbs
Peanut oil (for frying)
FOR THE PIQUILLO RED PEPPER SAUCE:
2 ounces Spanish pimientos, finely chopped
4 ounces mayonnaise
FOR THE PAPAYA AND MANGO CHUTNEY:
1/2 cup finely chopped mango pulp
1/2 cup finely chopped papaya
1 teaspoon honey
1/2 teaspoon white vinegar
Tabasco sauce to taste
TO SERVE:
Assorted salad greens, like arugula, romaine and Boston lettuce, shredded
Rosemary sprig

TO PREPARE THE PASTELES:
Combine crab, cassava, green pepper and garlic, in a mixing bowl. Mix well. Add curry, lemon juice and mayonnaise. Season with salt and pepper.

Have ready a dish with flour, a bowl with the beaten egg and another tray with the bread crumbs. With your hands, form 4 rectangular cakes or pasteles.

Coat pasteles with flour; dip in egg and coat with bread crumbs. Refrigerate, covered, for 1 hour.

Fry pasteles in peanut oil in a deep skillet or frying pan, over high heat, until golden on both sides. Remove carefully with a slotted spatula and drain on paper towels. Place pasteles in a baking dish.

Bake in a preheated 325-degree F oven 6 minutes. Keep warm.

TO PREPARE THE PIQUILLO RED PEPPER SAUCE:
Mix chopped pimientos and mayonnaise well in a mixing bowl.

TO PREPARE THE PAPAYA AND MANGO CHUTNEY:
Mix all chutney ingredients well in a mixing bowl.

TO SERVE:
In center of serving plates, place about 1/2 cup assorted salad greens. Add one pastel on top and top with Chutney. Pour Red Pimiento Sauce on plate, around pastel. Decorate with a rosemary sprig.

Makes 4 servings

Cassava leaves with Salted Fish (Peda)

2008-08-02T18:34:00.002+07:00

In my childhood I have a favorite dishes my mom usually made. Luckily, my wife still remember the recipe for this dish, so I gone to local market first thing on the morning. I found out that cassava leaves has a several kind to choose, so I must pick the right one which will be tendered after cooking.
So lets get down to the business:

Ingredients
1 med-sized Salted Fish (Peda)
1 bunch of Cassava Leaves, pick the greener one
Banana leaves for wrapping

Spices
5 Red Onions
4 Onions
1 Big Red Chilli
10 Chillies
3 Tomatoes
5 Sour Starfruit (Belimbing wuluh)
1 tsp Salt and Sugar
Seasoning

Cooking process

Wash the Cassava leaves firmly, add some salt and mix them well.
Sliced Salted fish for 4-5 parts.
Chopped the Spices, then put into a bowl, add salt, sugar and seasoning. Mix them well.
Put most of the Cassava leaves on top of Banana leaves, then put the mixed spices and salted fish. Cover it using the rest of Cassava leaves, and then wrap the Banana leaves.
Steam it for 1 hour.
After the dish is well cooked, serve it with warm rice.

Enjoy

served 4

Tapioca Cookies

2008-08-02T17:32:00.001+07:00

A light and melt-in-the-mouth cookie often served during all sorts of festivals in Southeast Asia. Although many have decided to buy the festive cookie from bakeries or supermarkets, the home-made ones still taste the best. The cookie-making scene is what I missed most about every Chinese New Year. Here is a low sugar version of my mum's original recipe.

Ingredients:

600 gm tapioca flour, and some extra for lining purposes
3 pandan leaves, roughly cut into 3-inch length pieces
4 egg yolks
150 gm castor sugar
250 ml neat coconut milk (from 1 1/2 coconut)
1 1/2 tablespoon/25gm margarine (or vegetable butter)

Preparation:

Heat oven to 170C.
Heat a clean wok or a large saucepan, and stir in the tapioca flour and the cut pandan leaves. Keep stirring the flour on low heat till it is dry and feeling light.
Leave flour to cool down to room temperature, and sieve into a large mixing bowl.
Beat egg yolk with castor sugar, till all sugar is dissolved and mixture thickens. Pour the mixture into the flour, little by little, and mix well.
Now pour the coconut milk, little by little again, into the flour mixture, and knead into soft dough.
Take a handful of the dough, roll it out to about 5mm- to 7mm-thick, and cut it into small diamond-shapes (about 2x2cm). Alternatively, you can use a dough cutter. See Versatility Note for traditional method.
Place shaped dough in a shallow baking tray lightly lined with some extra raw tapioca flour, and bake for about 20-30 minutes.

Versatility Note:

Most Asians will use a specially designed mold (looks somewhat like a fancy ice tray) to shape each biscuit (as shown in picture). To do this, sprinkle raw tapioca flour over the shaped molds, stuff and press dough into each shape, then turn it over and knock it against a strong, hard surface, to get the dough out in respective shape.
When placing dough in the baking tray, arrange them at least 0.5 inch from each other. This is to prevent the biscuits from joining each other and becoming one big piece, because the dough may rise and expand.
This is a sugar-reduced version of the original recipe. So if you really want it sweeter, increase the amount of sugar to your taste.

Tapioca Jell-O Dessert

2008-08-01T17:26:00.004+07:00

2 packets tapioca pudding mix
1 (3oz.) box of orange jelly mix
2 2/3 cups water
1 tube (8oz.) Cool Whip whipped cream
2 mandarin oranges, peeled and separated

Preparation:

Place tapioca mix, orange jelly mix and water in a small pot, bring to a boil, and cook till it thickens; stir constantly.
Remove from heat while continue to stir constantly, let it cool down.
When it is cool, mix in the whipped cream and mandarin oranges and transfer into dessert bowls.
Place them in the refrigerator to set.

Cassava Pone Guyanese Style

2008-07-18T09:44:00.005+07:00

Ingredients
2 medium sweet cassava
1 small dried coconut
2 tbsp butter or margarine
6 oz Sugar
¼ tsp spice and black pepper
½ tsp essence
¼ tsp salt

Directions

Peel, wash, grate and mix the cassava and coconut together.
Work in the butter with a fork.
Add the other ingredients and enough water to bind stiffly.
Put the mixture into a greased dripping pan, where it should be about 1 inch thick.
Bake in a moderate oven until crisp and brown on top.
Cut into 1½ to 2 inch squares before serving.

Cassava Cheese Crackers

2008-06-15T18:56:00.001+07:00

Ingredients:
2 1/2 c wheat flour
2 1/2 c cassava flour
1/2 c sugar
1 tbsp margarine
1 tbsp baking powder
1 1/2 c water

Procedure:

Sift together the measured flour and baking powder.
Mix sugar, margarine and oil into the flour mixture.
Add water and grated cheese gradually.
Knead the dough until smooth with the hill of your palm.
Roll the dough with a rolling pin into thin sheets of about 1/4 inch thick.
Cut with a cheese cracker cutter and make perforations on the surface with the use of pointed wire.
Place on a greased baking sheets.
Bake at 475 C and remove from oven after 20 minutes. Let it cool.
Pack in a cellophane till use or serve at once.

Cassava Butter Cake

2008-06-14T18:54:00.001+07:00

Ingredients:
1 3/4 c cassava flour
1/4 c mongo flour
1 c sugar
1 c diluted milk
2 pcs egg (yolk and white beaten separately)
2 tsp baking powder
1/2 c margarine
1/2tsp vanilla

Procedure:

Sift together the measured baking powder and cassava flour.
In a mixing bowl, cream margarine until smooth. Add sugar gradually and mix well.
Alternately add egg yolk, dry ingredients and milk. Mix thoroughly in one direction until well blended.
In a separate mixing bowl, beat the egg white until stiff peak is form.
Fold in the mixture to the beaten egg white.
Pour the mixture in an ungreased baking pan.
Bake at 307 C for 25 to 30 minutes.
Remove from oven and allow to cool before serving.
Cassava butter cake ready for consumption.

Mashed Yuca With Garlic

2008-06-13T17:25:00.000+07:00

Active time: 15 min Start to finish: 1 1/2 hr
Servings: Serves 6.

Ingredients
4 lb fresh yuca (also called cassava; preferably 2 inches in diameter) or 3 lb frozen
1 3/4 to 2 1/4 cups hot milk
2 garlic cloves, minced
1 tablespoon fresh lime juice
2 teaspoons salt

Preparation
Trim ends from fresh yuca and peel remainder, removing all javascript:void(0)
Publish Postwaxy brown skin and pinkish layer underneath.

Cut yuca into 3-inch-thick pieces.

Boil yuca in salted water to cover by 2 inches until tender and starting to fall apart, 50 minutes to 1 1/4 hours.

Drain and transfer to a cutting board. Carefully halve hot yuca pieces lengthwise and remove thin woody cores. Return yuca to pot with 1 3/4 cups milk, garlic, juice, and salt. Coarsely mash yuca, adding additional milk if desired, and serve immediately.

Spiced Yuca Chips

2008-06-13T17:14:00.002+07:00

Can be prepared in 45 minutes or less.

Ingredients
2 1/2 pounds fresh yuca
(cassava, avaliable at most Hispanic produce markets,)
cut into 4-inch sections
vegetable oil for deep frying
1 tablespoon salt
a pinch of cayenne

Preparation
With a paring knife make a 1/8-inch deep slit down the length of each yuca section and with the aid of the knife pry off the brown and the white layers. In a food processor fitted with the 1-mm. slicing disk slice the yuca crosswise. In a kettle heat 1-1/2 inches of the oil to 375°F. on a deep-fat thermometer. Separating the yuca slices, drop them, 1 at a time, into the oil and fry them in batches, turning them, for 1 to 2 minutes, or until they are pale golden, transferring them as they are fried to paper towels to drain. In a small bowl stir together the chili powder, the salt, and the cayenne and in a large bowl toss the chips with the spice mixture.

Beans with Cassava

2008-06-10T14:26:00.002+07:00

Ingredients :
1 cup Pinto, rosecoco or borlotti beans, almost cooked
1/2 lb Cassava / manioc or potatoes, cut into chunks
4 Celery stalks, chopped
1 Onion, sliced
Oil
Salt

Method :

When the beans are almost cooked, add the cassava / manioc or potato chunks and boil for 10 minutes or so until they are all tender.
While this is happening, heat the oil in a pan and cook the onion gently until it turns golden. Add the celery and let it soften.
Now drain the beans and cassava / manioc or potatoes and add them to the pan with the onion and celery. Mash the beans and cassava / manioc or potatoes a little, season, and mix everything well.
Allow the mixture to heat through and blend for 5 - 10 minutes before serving with a green vegetable and piquant sauce such as Kachumbari.

Cassava Tidbits

2008-06-10T14:20:00.003+07:00

1 package Cassava 450 Grams, Grated
1 cup Milk (8 oz)
200 grams sugar
1 teaspoon vanilla

Heat water in steamer till boiling.
Mix ingredients. Cassava should be defrosted.
Put in dish.
Steam for about 20 to 25 minutes until softly set.
Test if cook by dipping a fork or a knife in the middle.
When cooked allow to cool.
Cut into small pieces and roll in dessicated coconut.

Important:
Do not allow mixture to stand in dish. Steam straight away, otherwise ingredients will tend to separate.

Kappa Cutlet (Cassava Cakes)

2008-06-10T13:49:00.002+07:00

Ingredients:
2 teaspoons turmeric
2/3 pound cassava root
2 tablespoons vegetable oil
1 teaspoon mustard seed
2 fresh curry leaves
3 medium onions -- finely sliced
2 whole green chiles -- finely chopped
1 piece fresh ginger -- (1"), finely chopped
1 cup fresh bread crumbs -- generous
oil -- for deep-frying
salt and pepper

Preparation:
eel the cassava root and into small chunks.
1. Bring a large pan of water to the boil. Add 1 teaspoon of the turmeric, a pinch of salt and the cassava. Bring to the boil and simmer for 15 minutes until soft. Drain the cassava of all but 3 tablespoons of the cooking liquid and roughly mash together.

2. In a large frying pan, heat the vegetable oil. Add the mustard seeds and curry leaves and cook for 1 minute until the seeds begin to pop. Add the onions, remaining turmeric, chiles and ginger. Cook over a medium heat for 10 minutes, stirring occasionally, until softened and caramelized. Add the mashed cassava and stir well to combine.

3. Using wet hands, shape 2 tablespoons of the mixture into a ball, then flatten slightly. Repeat with the remaining mixture to make 12 cutlets. Brush each cutlet with a little water and press into the bread crumbs until evenly coated.

4. Heat the oil for deep-frying in a large pan or wok until a cube of bread turns golden in 60 seconds. Cook the cutlets, in batches, for 2-3 minutes until crisp and golden. Drain on kitchen paper and keep hot while you cook the rest. Serve hot with a fresh coconut chutney.

Cassava Cake 5

2008-05-28T09:55:00.000+07:00

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.)

Kueh Talam (Cassava Cake)

2008-05-23T10:20:00.001+07:00

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.

Cassava Leaves Soup 3

2008-05-06T17:30:00.001+07:00

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.

Jamaican Yams Casserole

2008-05-05T17:46:00.004+07:00

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.

Bi Tua

2008-05-02T17:34:00.002+07:00

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

Mix the two flours and starch together.
Place the bi-tua leaves and water in a blender and liquidize. Then filter the water (to remove the leaf pulp).
Boil the water with sugar until the sugar is dissolved.
Leave to cool.
Take 400ml of the bi tua syrup, add the coconut milk
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.
Put a foil tray in a steamer, and get it hot.
Ladle in a shallow layer of the clear mixture and steam it for 3-5 minutes to just cook it.
Next ladle in the cloudy layer (the mixture with coconut milk) and steam that for 3-5 minutes to cook it.
Keep doing this until the metal tray is filled up and the dessert is cooked.
Leave to cool in the fridge, cut into diamonds and lay out of the plate.

Liberian Cassava Leaf soup

2008-05-02T17:29:00.006+07:00

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.

---------------------------
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.

Meatless Cassava Oiled-Down

2008-05-02T17:29:00.004+07:00

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

Cassava Leaves Soup 2

2008-04-21T10:52:00.001+07:00

Version Liberian
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.

Cassava cake with young

2008-04-21T10:06:00.003+07:00

Ingredients:
300 gm grated cassava
1 cup shredded buko (young coconut)
½ buko juice
1 cup coconut milk cream
2/3 cup condensed milk
2 eggs, beaten
1/4 cup sugar
2 tbsp. melted butter
Toppings:
1/3 cup coconut milk cream
½ cup condensed milk
2 tbsp. butter
Grated cheddar cheese

Directions:

Preheat oven to 180 degrees C.
Combine all ingredients together in a bowl, mix well.
Pour in a buttered baking pan and bake for 30-40 minutes.
While baking, prepare the toppings. Combine coconut and condensed milk.
When the cake is fully cook, spread the number four mixture over it. Return to oven and bake for 15-20 minutes or until slightly brown.
Take out from oven, spread butter on top, then sprinkle with grated cheese. Let it cool before serving.

Cassava Pie from Bermuda

2008-04-21T10:04:00.001+07:00

INGREDIENTS:

12 lbs. grated cassava
2 lbs. sugar
8 oz. condensed milk
27 eggs, unbeaten
2 pounds melted butter
3 tablespoons salt
2 teaspoons nutmeg
Brandy - to taste
5 lbs. chicken
2.5 lbs. cubed pork

METHOD / DIRECTIONS:

Put cassava into large bowl. Cover with sugar. Add condensed milk, eggs, butter, salt, nutmeg and brandy. Blend thoroughly. Place half of this mixture in large greased baking pan, making sure there is at least 1.5 inches of batter on the bottom.

Put chicken and pork in a pot, cover with water, and add salt and pepper to taste. Bring to a boil and simmer till meat is just tender. Remove the chicken meat from the bones, and then ladle meats over the cassava batter, adding a little stock. Cover the meat filling with the rest of the batter, leaving a small hole in the center to baste through.

Bake at 350 degrees for 1 hour. Reduce heat to 250 degrees and bake another 3 hours. Baste hourly by pouring stock through the hole in the crust. Cool in the pan and then cover with a damp cloth - this keeps the crust soft. To serve, slice and warm in the oven, or in butter in a frying pan.

Cassava Mini Roll

2008-04-21T09:39:00.002+07:00

This little rolls are the quintesential street food: not fully appreciated. But they are, in my humble opinion, one of the best buffet dishes in the Dominican cuisine. Chulitos can be made filled with meat (the traditional way) or filled with cheese or just plain. Feel free to experiment.

Before starting to cook :
Peel and grate the cassava. Reserve.

Ingredients:
2 lbs of cassava
1/4 lb. of ground beef
2 cups of oil
2 tablespoons of coriander, finely chopped (optional)
1 tablespoon of tomato paste
1 teaspoon of salt
1 small red onion
1 green pepper
Ground black pepper
Chili sauce (optional)

Preparation:

Cut the green pepper and remove the seeds. Chop the green peppers in small cubes, and do the same with the onions. Put the ground beef in a bowl, mix in coriander, pepper and onion, add a pinch of oregano, a pinch of pepper and a teaspoon of salt.
In a shallow pan heat a tablespoon of oil. Add the ground beef and stir so it cooks uniformly. Add two tablespoons of water and the tomato paste. Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt and chili sauce to taste (the street version can be quite spicy). Turn off the heat and reserve.
With a clean cotton cloth squeeze the cassava paste to get rid of excess liquid. Mix in a teaspoon of salt, stir. Put two tablespoons of the mixture in the palm of your hand. Flatten it and put a teaspoon of the cooked meat in the center. Roll the cassava mixture over it forming small rolls, seal the ends. Deep- fry immediately. Serve hot.

Serve: 8 people

Cassava Leaves 3

2008-04-21T09:18:00.001+07:00

1/2 cup palm oil
1 bunch cassava leaves
salt to taste
hot pepper to taste
1 large onion
2 chicken bullion cubes
1 small can tomato paste
1 pound meat if desired

Boil palm oil. Add ground cassava leaves, onion, tomato paste, salt, hot pepper, chicken bullion cubes, and meat. Cover with water and then boil it to death. When the water is gone, it is ready.

Serve over rice.

Roasted Sweet Potato Salad

2008-04-01T14:22:00.001+07:00

Serves 6-8

1 1/2 lb. sweet potatoes (or yams)
1 large red onion or 1-2 large yellow onions
2 garlic cloves, crushed
2 tablespoons olive oil (or, even better, use grapeseed oil)
1/2 teaspoon salt
1/2 teaspoon pepper
1 (6 oz.) bag fresh baby spinach, thoroughly washed, then dried
Warm Bacon Dressing (recipe follows)
3-4 slices cooked and crumbled bacon (from the dressing recipe)

Peel the sweet potatoes / yams, and cut into 1 inch cubes. Cut onions into quarters, and cut each quarter in half.

Toss together sweet potatoes, onions, garlic, and oil (I put it into a plastic bag, seal, then shake well to coat the vegetables witht he oil and garlic). Place on a lightly greased aluminum foil-lined 15 x 10 inch pan. Sprinkle evenly with salt and pepper.

Bake at 400 degrees F. for 40-45 minutes or until tender and lightly browned, stirring occasionally.

In a large bowl, combine the baby spinach, the roasted veggies and the warm dressing. Toss well to coat the spinach leaves with the dressing. Garnish with the crumbled bacon. Serve at once.

Cassava Leaves 2 (Feuille de Manioc)

2008-03-19T10:55:00.001+07:00

A staple of the sub-saharan diet, made in west African style here.

2 packets of frozen chopped cassava leaves from a Latino or African grocery.
1/2 cup roasted peanuts
3 tbs fresh peanut butter
salt
1 habanero pepper

Defrost the frozen chopped leaves, and place in a pan, adding enough water to just barely cover.

Crush the peanuts roughly, and add along with the peanut butter, whole hot pepper, and 1 1/2 tsp salt.

Bring to a medium simmer, cover and cook for 15 minutes.

Uncover and continue to simmer until all the water is gone.

Delicious as a side dish with steamed manioc and plantain, and a nyembwe (palm nut sauce) dish.

Cassava Leaves 1 (Saka saka)

2008-03-19T10:48:00.002+07:00

It's the main dish in Central Africa (Congo)where I'm from, it's served with foufouor cssava. It takes 3 hours to cook it when its fresh and 4 hours when its frozen.

3 packages of frozen cassava leave
1 package of frozen spinach (or fresh)
2 green sweet pepper(cleaned and finely chopped)
half habanero pepper ,chopped
1 small package of green onions
1 big red onion roughly chopped
1 big red onion cut in round
6 big cloves of garlic ,mashed
salt,black pepper to taste
1 and half of palm oil
half cup of peanut butter
1 liter of water

You need to be patient when cooking this dish, it should delicious when well done.

So, put all the ingredients together in the pan except: peanut butter, palm oil, onion cut in round. The water shoud cover the veggie.

Let it boil till the cassava leaves are tender when you taste, if not soft add more water.the secret is to have them soft before the final step (oil and peanut butter).

Once the veggies are soft, you should have at least 1 cup of water left, if not add so and set the pan aside.

In a small container melt the peanut butter with some oil and pour over the veggies, mix them all together;
in a frying pan heat the remaining oil till start to smoke,

Then add the onions and then pour onto the the veggies and return the pan to the fire. Mix everything together and let it simmer for 15 min and ajust the spices.Serve with cassava or foufou or rice, bread or boilled yuca.

Just be patient when cooking saka saka or pondou.Use canola oil if dont have palm oil.

Steamed Cassava and Plantain Banana

2008-03-19T10:45:00.001+07:00

The staple starches of central Africa, a great change from potatoes.

1 kg manioc (cassava) tubers, available in most grocery stores.
1 kg green plantain bananas.

Cut the manioc root into large (10 cm long) chunks, then peel, making sure to remove the inner skin (just under the thick brown outer skin).
Using a large knife, split the chunks lengthwise into halves, or quarters for very big pieces.

Cut the plantains into three equal pieces, and peel (this can be a pain, but use a knife to get the peel off.
Alternately, you can steam the plantain then remove the peel).
Add the manioc and plantain to a large pot in a steamer basket, or directly on the bottom of the pot.
Add 2 cm of water in the pot, and bring to a medium simmer.
Cover and steam for 40 minutes, remove and pile on a platter.

Goes well with anything that you would normally serve potatoes or rice with, and is very inexpensive to make.

Cassava and cheese fritters

2008-03-19T10:40:00.001+07:00

Ingredients
½kg/1lb 1½oz fresh peeled cassava (must remove the fibrous centre from it)
200g/7¼oz feta cheese
4 whole eggs
1 tbsp chopped parsley
1 tbsp chopped spring onion
salt and freshly ground black pepper, to taste
oil, for deep-frying

Method

Boil the cassava for at least 20 minutes, then drain and let rest for five minutes in the colander, to make sure it is thoroughly dry.
Mash the cassava with a potato masher (do not use a food processor as it will make it too gooey).
Add all the other ingredients, except the oil, and mix well.
Heat the oil in a pan until very hot (CAUTION: Hot oil is very dangerous. Do not leave unattended). Using two dry spoons, shape the dough into dumplings.
Drop the dumplings into the hot oil and fry for at least five minutes. Put five or six dumplings together and then take one first to check if it is done. All the ingredients are already cooked so the centre can be a little soft.
Serve with salsa, or prepare the day before and serve in a bowl of soup.

Ravitoto sy Henakisoa

2008-02-20T13:08:00.001+07:00

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.

Yams soup with coriander

2008-02-19T11:22:00.003+07:00

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.

Avocado Jicama Salsa with Yuca Chips

2008-02-19T11:17:00.001+07:00

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.

Red Snapper Yuca Cakes with Mojo de Ajo

2008-02-19T11:05:00.003+07:00

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.

Fish and Yuca stew with pickled onions

2008-02-19T10:53:00.002+07:00

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.

2008-02-19T10:47:00.003+07:00

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.

Fried Yuca with Peruvian Cheese Sauce

2008-02-19T10:41:00.002+07:00

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.

Yuca with Garlic Sauce

2008-02-19T10:34:00.003+07:00

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.

Yuca Fries with Chipotle Mayonnaise

2008-02-19T10:29:00.001+07:00

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

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.
Preheat oven to 200°F.
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.
Meanwhile, stir together mayonnaise, lime juice, and minced chipotles (or sauce) in a small bowl.
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.

Yuca Chips

2008-02-19T10:25:00.002+07:00

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

Peel yuca with vegetable peeler, removing all waxy brown skin and pinkish layer underneath, then cut flesh crosswise into 3-inch sections.
Heat 1 1/2 inches oil in a 5-quart heavy pot over moderately high heat until it registers 375°F on thermometer.
While oil is heating, shave as many very thin lengthwise strips as possible from yuca sections with peeler or mandoline.
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.

Yuca Gratin

2008-02-19T10:13:00.002+07:00

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

Put oven rack in middle position and preheat oven to 400°F.
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).
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.
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.
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.

Yuca Fries

2008-02-19T10:06:00.001+07:00

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

directions

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.
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.

Cassava Pasteles

2008-02-16T11:46:00.001+07:00

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.

Cassava soup 3

2008-02-16T11:43:00.001+07:00

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.

Strawberry Tapioca Flamingo

2008-02-11T19:37:00.000+07:00

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.

Lightly crush the strawberries. Add the sugar and let stand at least 30 minutes.
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.
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.)
Fold the drained strawberries into the tapioca mixture. Cool, stirring occasionally. The mixture will thicken as it cools.
When the tapioca mixture is cool, divide half among 4 coupe glasses. Chill the glasses and the remaining tapioca mixture.
Fold the cream into the remaining tapioca mixture, then pile lightly into the glasses. Serves 4.

Strawberry Tapioca Soda

2008-02-11T19:32:00.000+07:00

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.

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.
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.
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.
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.
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.

Cassava is cooked with beef soup

2008-02-06T11:35:00.000+07:00

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.

Cheese Rolls from Brazilian

2008-02-06T09:13:00.000+07:00

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)

In an non-metallic bowl mix well the tapioca flour and 1/3 cup milk with your hands.
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).
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.

Tapioca and Rhubarb Parfait

2008-02-04T17:18:00.000+07:00

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.

Taipoca Pearls and Peanuts

2008-02-04T16:11:00.000+07:00

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

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.)
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.
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.

Tapioca Dessert

2008-02-04T15:34:00.000+07:00

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

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.
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.

Sauteed Sweet Potatoes and Greens

2008-01-28T14:50:00.000+07:00

4 strips bacon
4 sweet potatoes, peeled, quartered, and sliced
2 cloves garlic, minced
6 ounces spinach, Swiss chard, or other seasonal greens, coarsely chopped
Salt and pepper

In a large skillet, cook the bacon until crisp . Drain it on paper towels and crumble. Pour out all but 5 tablespoons of bacon fat from the skillet. Cook the sweet potato, covered, for about 10 minutes. Uncover, add the garlic, and cook for another 8 minutes. Add the greens and cook just until wilted. Season with salt and pepper and sprinkle with crumbled bacon.

serves 6 to 8

Sweet Potato and Chive Pancakes

2008-01-28T14:48:00.000+07:00

1 pound sweet potatoes, cooked, peeled, and mashed
1/3 cup flour
I teaspoon cornstarch
1 whole egg
2 egg yolks
1/2 cup milk
1/4 teaspoon each salt and freshly ground black pepper
1/2 cup chopped fresh chives
4 tablespoons butter or oil for frying
1 cup plain yogurt or sour cream
1 teaspoon ground cumin

In a food processor, combine the potato with the remaining ingredients, except the butter, yogurt, and cumin, until smooth. In a large skillet, heat the oil. Spoon the batter into the pan to form 2-inch pancakes. Fry for about 45 seconds per side, or until golden-brown. Serve immediately. Combine the yogurt with the cumin and serve over the pancakes.

makes 12 pancakes.

Yam Chowder

2008-01-28T14:46:00.000+07:00

4 tablespoons oil
1 leek, white part only, chopped
2 1/2 stalks celery, chopped
2 jalapeno peppers, seeded, deveined, and chopped
1/2 cup chopped fresh parsley
1 teaspoon ground cumin
1/4 pound mushrooms, coarsely chopped
2 tablespoons tomato paste
4 medium sweet potatoes or yams, peeled and cut into 1/4 inch cubes
6 cups chicken stock

2 cups corn kernels (fresh, frozen, or canned)
Salt and pepper
1/2 cup fresh cilantro leaves for garnish

In a large saucepan, heat the oil. Cook the leek, celery, and jalapefio until soft, about 8 minutes. Stir in the parsley, cumin, and mushrooms and cook for 2 more minutes. Add the tomato paste and sweet potato and stir well to combine. Pour in the stock and bring to a boil. Reduce the heat, partially cover, and simmer for 15 minutes.

Add the corn and cook for another 5 minutes. Remove about 1 cup of the vegetables to a food processor and puree with about 1/2 cup liquid from the soup. Return to the pot, season with salt and pepper, and sprinkle with cilantro.

serves 8

Steamed Cassava Cuts

2008-01-28T10:49:00.000+07:00

Ingredients

500gm cassava (tapioca), peeled and grated
150gm granulated sugar
1/2 tsp salt
1/2 tsp vanilla
1/2 medium coconut, grated and steamed with 1/4 tsp salt and 5 pandan leaves, shredded and tied into knots food dye, according to preference

Directions

Mix grated tapioca, granulated sugar, salt and vanilla.
Divide dough into 3 parts, each to be given a different colour.
Line the base of the steamer basket with grease-proof paper or banana leaves.
Pour in dough of one colour and level it according to the shape of the steamer basket.
Pile on the other doughs in alternating colours. Alternatively, you can steam each colour separately if you prefer the titbit to be of one colour only.
Steam for about 45 minutes until done, remove, cool and cut into pieces.
Roll the Sentiling in steamed, grated coconut before serving.

Yam rice 1

2008-01-23T19:53:00.000+07:00

What would you eat Yam Rice with ? In some Singapore eateries, or even hawker centers, yam rice is usually served with braised duck, salted vegetable (mustard greens) soup or with turtle soup. Yam and Taro, what is the difference ? In Singapore/Malaysia and other Southeast Asia countries, yam and taro mean the same thing; but here in the United States, it is taro here and yam is sweet potato

Yam/Taro Rice (serve 4)
Ingredients:
-2.5 cups rice, washed
-1 piece of medium-sized peeled and cooked yam/taro, diced
-1tbsp dried shrimps, soaked for 5mins, chopped to small pieces
-300gpork belly, seasoned (can be an option)
-salt & pepper to taste
-fried shallots

Marinade/seasoning (for pork); similar to pork belly
-1tsp dark soya sauce
-1/2 tsp oyster sauce
-1tsp cane sugar
-1/2 tsp tomato ketchup
-1/2 tsp white peppercorns
-1 pinch five spice powder (if no five-spice, some all-spice will do)
-1/2 tsp salt
-1tsp chinese cooking wine
-1tsp crushed garlic
(leave marinated pork in fridge for 1hr)

Method:

Cooked rice as per normal in rice cooker
Heat some oil in a saucepan
Saute dried shrimps until fragrant
Add in pork and fry for 8-10mins (if not adding meat, skip this and go to 5.)
Toss in yam to fry for about 3-5mins
Add in a bit of water, salt and pepper to taste and let yam simmer about 5min. Set aside (if meat not added, season with five-spice powder and soy sauce)
When rice is cooked, add in yam mixture, fried shallots and mix it thoroughly
Garnish with spring onions/cilantro & more fried shallots before serving

Note: If you want to omit the meat, you could. Just increase the quantity of dried shrimps - add half or one, more tbsp dried shrimps - from 1tbsp to ~2tbsps, to increase the aroma and flavor; and seasoned with pinches of five-spice powder(or allspice) and 1tsp dark soy sauce while frying the yam/dried shrimps mixture.

Spicy Yam Chips

2008-01-23T19:40:00.000+07:00

Makes a few handfuls. Can you eat just one?

These spicy, crunchy chips were dreamed up during a fit of chip cravings you wouldn’t believe!

Ingredients

6 yams
⅓ cup cold-pressed olive oil
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon celtic sea salt
½ teaspoon powdered cumin

Preparation

In a food processor, slice the yams as thinly as possible.
Mix the olive oil and seasonings, then pour over the yams.
Massage oil into yams to make sure each is well coated.
Dehydrate until crispy (I usually dehydrate mine at 115°F for about 12 hours).

The secret to this recipe is to get your yams thin, thin, thin. Otherwise, the chips can become more chewy than crispy. They’re still good, but the crispy ones are the best!

Crispy Yam Fries

2008-01-23T19:28:00.001+07:00

Ingredients
Yam - 1 small
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Tamarind paste - 1/8 tsp
Salt
Oil for deep frying

Method

Peel off the skin of the Yam and wash it and cut it into desirable shape. (I cut it like french fries).
Take little water in a pan , add chilly powder, turmeric powder, tamarind juice, salt and add the vegetable. Cook till the vegetable is half done. (until the water gets dry)
Now in a frying pan, add oil and deep fry the cooked yam until brown and crispy and serve hot with rice.
Note: You can also fry it directly in oil without cooking it before. But I prefer to half cook it before and fry again. It reduced the frying time and with little oil.

Sweet Potato and Squash Bake

2008-01-23T19:20:00.000+07:00

This is a recipe for a mix of sweet potato and squash

Ingredients
1 sprays cooking spray
1/2 pound sweet potato(es), peeled and cut into 1-inch cubes
2 pound acorn squash, peeled and cut into 1-inch cubes
2 tsp canola oil
1 Tbsp unpacked brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Instructions
Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray.
Place sweet potatoes and squash in prepared pan. Drizzle with oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well.
Bake, covered with aluminum foil, for 35 minutes, stirring occasionally. Yields about 1/2 cup per serving.

Steamed Yam Cake

2008-01-23T19:15:00.000+07:00

Ingredients:

400 g Yam, diced into small cubes
80 g Dried Shrimps, soaked & chopped
4 Shallots, sliced
300 ml Water
3 tbsp Cooking Oil
8 nos. Chinese Mushrooms, soaked & diced
2 nos. Chinese Sausages, diced
2 tbsp Light Soya Sauce
1-1/2 tsp Salt
1-1/2 tsp Sugar
1/4 Pepper
1/2 tsp Five Spice Powder

Batter

210 g Rice Flour
30 g Wheat Flour
250 ml Water

Method:

Grease the tray with cooking oil. Set aside.
In a mixing bowl, mix rice flour, wheat flour and water to batter. Set aside.
Heat oil in a wok, add sliced shallots and chopped shrimps; Stir-fry till fragrant. Add mushrooms, sausages and all the seasonings; Stir-fry for a while and dish out half of the mixture.
Add in yam and water to the remaining mixture in the wok; Bring to a boil; Turn heat to low and pour in batter. Keep stirring until batter thicken (sticky dough like texture) ; Dish out to prepared tin.
Put yam cake in the steamer over rapid boiling water for 1 hours.
Let cooked yam cake cool completely; Spread the reserved mixture on top; Cut & serve.

Red Lentil and Yam Curry

2008-01-23T19:10:00.000+07:00

Ingredients:
2 tablespoons olive oil
1 medium onion, sliced
1 clove garlic, minced
1 tablespoon ginger, minced
1 tablespoon curry powder
2 medium yams (or sweet potatoes, peeeled and chopped in large cubes (about 1/2-1")
1 bay leaf
4 cups chicken stock
2 cups red lentils, rinsed and picked over
4 tablespoons fresh cilantro, finely chopped
salt and freshly ground black pepper

Method:
In a heavy bottom pot or Dutch Oven heat oil and onions over medium low heat, add a pinch of sugar and a pinch of salt. Cook them until they start to caramelize then add the ginger, curry powder, garlic, sweet potato or yam and bay leaf. Stir for a minute until it becomes fragrant and then add the water or stock and then stir in the lentils. Cover and simmer over medium low for 18-20 minutes until yams and lentils are tender. Adjust for seasoning - you will likely need salt. Stir in cilantro and serve.

Stir fried Yam Leaf

2008-01-23T18:58:00.000+07:00

Yam Leaf (Sweet Potato Leaf) with Belacan (Shrimp Paste)

Ingredients:

1 box of yam leaf (approximately 0.8 lb)
1 tablespoon of belacan/shrimp paste
2 red bird's eye chilies or 1 regular red chili (remove seeds and thinly cut)
3 tablespoons cooking oil
3 cloves garlic (finely chopped)
1 tablespoon roasted chili paste
1 tablespoon dried shrimp
A few dashes fish sauce

Roasted Chili Paste

A handful of dried chilies
2 tablespoon of cooking oil
Water

Method:

Grind the dried chilies and cooking oil in a blender. Add a little water while blending. Heat the wok, pour some cooking oil and stir-fry the chili paste for about 3 minutes. Set aside. Soak the dried shrimp in warm water for 10 minutes, then coarsely pound them using mortar and pestle. Set aside.

Cut the stems of the yam leaf. Keep only the tender part of the stems. Rinse with cold water and then set aside. Fire up the wok to HIGH heat and add the cooking oil. Wait till smoke comes out from the wok then add in the chopped garlic. Do a quick stir, add in the belacan, dried shrimp, and roasted chili paste and continue stirring. As soon as you smell the pungent aroma of belacan, toss in the yam leaf. Stir continuously until the leaves started to wilt. Add in a few dashes of fish sauce, continue stirring (make sure the color of the vegetable remains green). Dish up and serve hot.

Creamy Orange Tapioca with Pears

2008-01-23T17:57:00.000+07:00

From the First World

Ingredients

1 egg
1/3 cup sugar
pinch of salt
1 1/2 cups milk
3 tablespoons of tapioca
2 tablespoons of grated orange rind
1 cup whipped cream
1 teaspoon vanilla
1 tin poached pears

Method

Combine the egg, sugar and salt in a saucepan. Beat them together with a wooden spoon until blended. Stir in milk, tapioca and organe rind. Let it stand for five minutes. Set over moderate head and cook until the mixture comes to a full rolling boil, stirring constantly. Turn down heat and continue cooking and stirring. Remove from the heat and allow it to cool.
Whip the cream and fold into the tapioca mixture along with vanilla. Pour into a bowl and chill well. Top each serving with a poached pear half.

Matapa

2008-01-23T17:54:00.000+07:00

From Mozambique
This is a dish using the leaves of the cassava plant. It is a simple recipe but equires some hard work.

Ingredients

500g fresh cassava leaves
500g peanuts
1 cup grated coconut
1 cup coconut milk

Method

With a pestle and mortar grind the leaves after having removed the stems. Where electricity is available a blender can be used. Do the same with the peanuts.
Boil the crushed peanuts and then sieve to remove the husks and remaining pieces. Add the crushed leaves and remaining ingredients. Bring to a boil over a slow fire until it has the consistency of creamed spinach. Add salt to taste and serve.

Chilli Cassava

2008-01-18T17:08:00.000+07:00

Cassava 'Mogo'is widely used in different recipes by Gujarati people, who once lived in East Africa. This perticular dish is a meal itself and it is also served in evening parties or wedding receptions

Ingredients:

800g cassava
2 onions sliced
1 capsicum chopped
4 mild chillies cut and sliced
2 tomatoes chopped
2 tbsp ginger/garic paste
4 tbsp oil
2 tbsp chilli sauce
salt
Chilli powder
Coriander

Method:

Cut the cassava into small square pieces and boil in salted water, making sure that, it is not overcooked. Drain off the excess water and leave it aside.
Heat the oil in a pan. Fry sliced onions, capsicum and chillies for 2 to 3 minutes and take them out in a plate. Add ginger/garlic paste in the same oil, fry it for a minute and add tomatoes and let it cook for about 5 minutes. Add all the ingredients, adding cassava at the end and mix well.
Garnish with coriander and serve hot.

Yuca Bread

2008-01-18T17:05:00.001+07:00

Equipment

food processor
sheet pan, lined with parchment or lightly coated with butter

Ingredients

1 cup yuca flour, plus more for dusting
1-1/2 teaspoons baking powder
2 large eggs
10 ounces queso fresco, crumbled
milk, as necessary

Preparation

Add 1 cup yuca flour plus the baking powder to the food processor bowl. Pulse a few times.
Add the eggs and crumbled cheese and process until the dough forms a ball. If the dough is too wet, sprinkle in a little more flour a tablespoon at a time; if it is too dry, add a teaspoon or two of milk.
Turn the dough out onto a floured surface and divide into four equal pieces. Lightly shape the first piece with your hands and then cut into four pieces. Roll each small piece into a small rope and then shape into a crescent. Place the crescents on the prepared pan. Continue with the remaining dough. You will have 16 crescents on the pan.
Cover with a flour sack towel and allow to rest in a warm place for 30 minutes.
While the dough is resting, preheat the oven to 375 F.
Bake the rolls on the top rack for about 20 minutes, until lightly browned. Serve warm.

Sour Cassava

2008-01-18T16:48:00.000+07:00

3 pounds yuca (cassava), cut into small dice (about 3 cups)
salted water
2 tablespoons butter
2 tablespoons soy sauce
1 1/2 tablespoons brown sugar

Cook the yuca in the salted water for 25 minutes. Drain and set
aside. Melt the butter in a frying pan. Add the soy sauce and sugar.
When butter mixture starts to bubble, add the yuca. Saute over
medium-high heat for 5 minutes.

Yuca Arrebosada

2008-01-18T16:46:00.000+07:00

2 1/2 pounds yuca, peeled(see Note)
6 tablespoons unsalted butter
I tablespoon olive oil
2 teaspoons coarse sea salt
1/2 bunch flat-leaf parsley, coarsely chopped
Juice of I/2 lime
Lime wedges, for serving

Place the yuca in a large saucepan and cover with cold water. Bring up to a boil, then reduce the heat so that the water is simmering and cook for 20 to 25 minutes, or until fork-tender. Check individual pieces for doneness, some pieces may cook faster than others. Drain in a colander and, when cool enough to handle, cut into quarters lengthwise and remove and discard the fibrous cores.

In a very large skillet, combine the butter and olive oil over medium heat. Add the yuca pieces and sprinkle with 1 teaspoon of the salt. Cook the pieces on one side for about 10 minutes, stirring frequently, until brown. Turn the yuca pieces over with tongs and sprinkle with the remaining teaspoon salt. Cook for 10 to 15 minutes more, until the pieces are deep golden brown on all sides. With a slotted spoon, transfer to a large heated platter. Sprinkle with the chopped parsley and the lime juice and serve, accompanied by wedges of lime.

Note: Yuca, which is also called cassava, is available fresh and frozen in Hispanic markets. Check that there are no hairline cracks in the bark-like brown skin when purchasing fresh yuca. Yuca should be kept in a cool place outside the refrigerator. If you use some of it, peel the rest and store in the refrigerator in water to cover for I day, or freeze, well wrapped, for up to 3 months. To peel, first scrub and then cut it in half crosswise. Quarter each section lengthwise, then peel away the outside skin with a sharp knife. Rinse before cooking.