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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