Hot and Sour Tamarind Cassava

Ingredients
800g cassava, peeled, cubed and boiled until al dente (or just boil some frozen cassava and cut it into pieces- Guess which one I did…)
1 ½ tsp ginger, minced
5 hot green chillies, minced (or according to taste)
1 clove garlic, minced (optional)
6-8 curry leaves
1 tbsp sunflower oil
2 tsp cumin seeds
¼ tsp asafoetida (optional)
1 ½ tbsp concentrated tomato puree
5 cups hot water
2 tsp tamarind pulp
Salt to taste
Sugar to taste (to balance the hot and sour)
¼ cup coriander leaves, chopped
¼ cup spring onions, chopped (optional)
Plus crushed Bombay mix, crushed potato chips/crisps, peanuts, extra chilli etc according to your liking.

Method
1. In a jug or bowl, whisk together the hot water, tamarind pulp and tomato paste. Set aside.
2. Heat the oil in a large pan and add the cumin seeds, curry leaves, asafoetida, ginger, garlic and chillies. Sauté until aromatic.
3. Add the tamarind/tomato water to the pan and allow to simmer for 3 minutes.
4. Add the cassava pieces and boil for a further 10 minutes. Season with salt and sugar and remember to keep tasting it. Remove from the heat and allow to stand for 10-15 minutes. By this time the starch from the cassava should have slightly thickened the sauce. If not, remove 4-5 pieces of cassava, mash them and re-add them to the pan and stir thoroughly.
5. Add the chopped coriander and serve with all of your favourite toppers.
The dish is perfect for lunch or a light dinner on a hot summer day!
Two words…
Make. This.
(Serves 4 hungry people)

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Cassava Sticks

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.

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Cassava Biscuits Recipe 2

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

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

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Cassava mites

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

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Cassava croquettes

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.

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Shrimp and creamy cassava sauce

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.

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Good strategy good profit

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.

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Restaurant Business

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.

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Cassava Heavy Cake

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.

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Small is beautiful

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.

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Cassava Oil Down

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.

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Style Fish Soup with Cassava

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.

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Fermented Cassava Cake

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.

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Mandarin Orange Tapioca Jell-O Dessert

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.

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Hot Cassava Biscuits Recipe

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.

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Menadonese Sweet Corn, Cassava & Pumpkin Soup

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.

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Cassava Sunrise

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…

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Now's the time for cassava pie

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').

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Fried Cassava with onion ring

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.

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Digo Cassava Dish

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).

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