After cutting chicken into cubes, marinate with 1/2 teaspoon salt.
Cut onion and squash into cubes.
Mix sauce:
soy sauce, oyster sauce, sesame oil and tapioca powder with 1/2 cup of water and set aside.
Saute onion until browning in 2 tablespoons of vegetable oil, then add marinated chicken, stirring until it is cooked.
Add cut squash and onion; stir until half cooked, then add mixed sauce.
Keep it at a boil.
Add toasted cashews and chili before you serve.
Serves 6 to 8 people.
Cook bacon crisp; drain.
Cook onions and celery in bacon fat. Drain.
Brown oysters in pan, a drop.
Add juice and let the edges just curl.
Warm milk to almost simmer; add tapioca powder. Let it expand to a gelatinous mass. Pour oysters, juice and vegetables in.
Check for salt.
Put crumbled bacon on top; dust with saffron.
Add butter.
Combine the milk, sugar and tapioca in the insert. Stir well
an, heat and then add tapioca powder to thicken; Place in a
ixing bowl, combine the tapioca flour, baking powder, and salt.
Add
dd Chipoltle chili powder to taste, regular chili powder, and onions.
aspberries and 1 packet stevia powder into rhubarb; cook until sauce
Soak pearl tapioca for one hour in enough cold water to cover; drain; add boiling water and salt.
Note that minute tapioca requires no soaking.
Cook in double boiler until transparent.
Core and pare apples; arrange in a buttered pudding-dish; fill cavities with sugar.
Pour over the tapioca and bake in a moderate oven till apples are soft.
Serve with sugar and cream or a custard sauce.
Recipe note: Rhubarb or pineapple may be substituted for apple, and sugar added to taste.
lours, xanthan/guar gum, milk powder and salt.
Add the
olonial: After preparing the previous recipe (let cool first), add 1
or 3 minutes, or until tapioca granules are clear and soft
hisking in the potato/corn/tapioca starch until well blended and
Soak tapioca overnight or 24 hours in 2 cups water.
The next, day, empty liquid and all in a heavy pan.
Add flour and stir. Add egg yolks, sugar and milk.
Cook over medium heat until thick and tapioca is transparent.
Beat egg whites with 2 tablespoons very cold water until stiff, then fold into tapioca mixture and add vanilla.
Soak tapioca in enough cold water to cover until water is absorbed.
Add milk and cook in a double boiler until tapioca is transparent.
To the beaten yolks, sugar, and salt, add a little of the hot mixture.
Return all to the double boiler and cook 3 minutes.
Cool slightly; fold in the well-beaten egg whites.
Flavour and serve.
Note at end of recipe: 3 tbsp of minute tapioca may be substituted; soaking may then be omitted.
small bowl add the tapioca powder (or cornstarch) with water, stir
Add dry tapioca balls in a pot, and
Stir salt and tapioca into boiling water very slowly.
Use long handled wooden spoon, or it will sometimes pop on your hand. Cook until tapioca is almost transparent.
Add brown sugar, finely cut figs and raisins.
Cook a few more minutes, until fruit is tender.
Add fruit juices and nuts; cook a minute or 2 longer. Cool and serve in sauce dishes with whipped cream or Cool Whip. This is a large recipe, but can be cut in half.
In 3-quart saucepan, mix first 4 ingredients; let stand 5 minutes to soften tapioca.
Cook over medium heat, stirring constantly, until it thickens and begins to boil, about 5 minutes. Add wine and continue cooking 5 more minutes, stirring constantly.
Spoon pudding into six 12 ounce wine glasses or dessert bowls.
Cover and refrigerate until well chilled, about 2 hours.
gain.
Make the spice recipe as listed above. Store in
large stockpot. Pour in tapioca and simmer for 25 minutes