Cassava is cooked with beef soup

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

Condiment :
fried cassava
cooked egg noodles

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

Garnish :
Spring onion, slices
Fried shallots
Fried garlics

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

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Cheese Rolls from Brazilian

Ingredients

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

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

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Tapioca and Rhubarb Parfait

Ingredients
COMPOTE

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

TAPIOCA

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

Directions

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

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

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Taipoca Pearls and Peanuts

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

Ingredients

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

Method

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

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Tapioca Dessert

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

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

Method

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

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

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