How To make Tapioca Soup
5 c Pork stock [Chicken works
-just fine. S.C.] 1/2 c Minced or ground pork
1 tb Chopped garlic
3 tb Fish sauce
1/2 c Tapioca
1/2 c Cooked or canned crab meat
Pepper
GARNISH:
4 Lettuce leaves, coarsely
-chopped 12 Coriander leaves
Tapioca is a plant product made from the roots of the cassava plant- ~also called manioc. It's a major product in Thailand and I saw "tapioca trees" all over the place. The plant itself isn't a tree, but they take the rootstocks and tie them into bundles which they set upright in the fields so they don't rot during the rainy season. Leaves sprout from the top of the bundle and the whole thing looks like a tree. The root has a poisonous acid in it that has to be removed by cooking. Those little balls are actually made++like risotto or "rice pasta". It's usually used to make sweet puddings here, but in the Orient it's used to make thick, savory soups. Like this one! Heat the stock to simmering in a large pan. Pour 1/2 cup of the hot stock into a bowl and stir in the pork. Return mixture to the pan. Add the garlic and fish sauce to taste, then add the tapioca and cook for 5 to 10 minutes. When the tapioca is clear, add the crab meat and season to taste with pepper. Remove from the heat. Line individual soup bowls with the lettuce. Pour in the soup and sprinkle with coriander leaves. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987. This is a simple, excellent soup and subject to all sorts of variations. Posted by Stephen Ceideberg; June 24 1991.
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Tapioca Soup Recipe | These Winters Try This Tapioca Soup To keep Yourself Healthy And Strong
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let's know the secrets to this special Soup
Ingredients :
tapioca soaked 2 tablespoons before making this 30 minutes before,
dessicated coconut 1 tablespoon,
cardamom powder half teaspoon,
milk 1 glass,
water 1 glass,
aniseed half teaspoon,
raisins 12 to 15,
dates 3 to 4,
chocolate sauce or nuts for garnishing,
Directions:
Take a cooking pot and add water into it,when heated add soaked tapioca into it cook until transparent,now add milk into it when the milk is heated add coconut raisins aniseed cardamom and dates into it ,let it brings 2 to 3 boils or until the consistency is thickened,serve hot top with some dry nuts and chocolate, enjoy the best tapioca Soup this winter,do try this new recipe and don't forget to give me a feedback as without you people support I can't grow ???? thank you ❤️❤️❤️
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Mango Sago
Mango Sago or Mango Tapioca is a Filipino dessert made by mango, tapioca pearl all purpose cream, evaporated milk, and condensed milk. you can take the heat out of you on this summer, by refreshing yourself with this mango tapioca. The sweetness of the mangoes plus the milk and cream would totally delight your taste buds. Follow this recipe to make this special cooler in your home.
Mango Sago (mango Tapioca) | Easy Mango Dessert Recipe
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Written recipes at
INGREDIENTS
✔️1 kilo Ripe mangoes
✔️1 cup all purpose cream
✔️1 cup condensed milk
✔️1 cup evaporated milk
✔️1 cup tapioca pearls (sago) uncooked
✔️5 cup water (to cook the tapioca pearls)
DIRECTIONS
Boil some water in a pot and place the tapioca pearls. Stir a bit to prevent from sticking together. Cover the pan and let it boil for 15 minutes using low heat.
To further cook the tapioca pearls and become transparent, add more water while stirring. Soak the tapioca pearls in water until ready to use.
Prepare your ripe mangoes. Slice the mango cheeks. Cut one mango into large cubes (for blending). Cut the rest of the mangoes in smaller cubes. Transfer the large and small cubes to separate plates.
In a blender, add the large mango cubes and half of the evaporated milk. Blend until smooth.
Drain the cooked tapioca pearls and transfer into a large bowl. Add the chopped mangoes, blended mangoes, the remaining evaporated milk, all purpose cream and the condensed milk. Mix gently until well-combined.
Chill the mango tapioca for at least 4 hours before serving. Once cool, serve the mango tapioca and enjoy!
Taro Tapioca (Sago) Dessert with Glutinous Rice Balls (Tang Yuan)| 香芋湯圓西米露 | Chè Trôi Nước Khoai Môn
Our family’s favorite dessert, with glutinous rice balls for special occasions like the Winter Solstice, Chinese/Lunar New Year and Lantern Festival. Tangyuan symbolizes togetherness and completeness, and is family reunions (團圓).
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INGREDIENTS
~Part A~
*2 lbs / 910g big taro
*14 fl oz /400ml (1 can) coconut cream
*2 pandan leaves
*7 oz/200g Palm Sugar
*¼ tsp Himalayan pink salt
*2½ quarts (10 cups) water
*½ tbsp salt (for cleaning taro)
~Part B~
*4oz/ 110g (¾ cup) Tapioca Pearl
*1½ quarts (6 cups) water
~Part C~
*8oz/227g Glutinous Rice Flour
*1 cup warm water (¾ cup hot & ¼ cold)
*⅓ tsp matcha powder
*¼ tsp purple yam powder
*2 drops of yellow gel paste food color
*1½ quarts (6 cups) water
*1 large bowl of ice/cold water
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How to make Banana Tapioca Pudding / Sweet Dessert / Vietnamese Che Chuoi
Chè chuối is a delightful Vietnamese dessert that will satisfy your sweet tooth and transport your taste buds to the streets of Vietnam. This traditional dessert features ripe bananas cooked in a fragrant coconut milk base, resulting in a creamy and luscious pudding-like consistency.
In this recipe, the bananas are gently simmered until tender, allowing their natural sweetness to infuse the coconut milk. The dish is further enhanced with the addition of tapioca pearls, creating a delightful textural contrast. The final touch is a sprinkle of roasted sesame seeds or crushed peanuts, adding a nutty flavor and a delightful crunch.
Note: Adjust the level of sweetness to your liking.
Add more sugar or coconut cream if needed.
1/4 Cup of Tapioca Pearls
3/4 Cup of Water
5 Ripe Thai Bananas (Regular Bananas 2-3)
1 Tbsp of Sugar
Dash of Salt
2 1/2 Cup of Water
1/2 Cup of Coconut Cream
2 Tbsp of Crushed Peanuts (Toasted)
Products Used:
Glass bowl with handle
♪ Bake a pie (Prod. by Lukrembo)
Link: