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.
How To make Tapioca Soup's Videos
Easy & refreshing mango tapioca pudding (mango sago)
FULL RECIPE:
This mango tapioca pudding is the perfect summer treat! It’s made with Bob's Red Mill (#ad) Small Pearl Tapioca and it’s VERY easy to prepare.
A few notes: This dessert is often called mango sago, but it’s a bit of a misnomer because genuine sago is made from the starch of a palm tree trunk, yielding brown pearls. Since I’m using tapioca pearls, I’m calling it a tapioca pudding. I decided to use regular milk for the recipe and I found that if I don’t boil the milk first, the pudding loses its golden vibrancy a lot quicker. Anyway, I hope you try this recipe!! #cooking #glutenfree #mango #recipe #easyrecipe
Red Bean Sweet Soup with Tapioca Strips (Che Dau Do Bot Khoai) Recipe
Ingredients
1 cup Red Bean
5 cups Water
1/2 cup Tapioca Strips
Pinch of Salt
3/4 cup Sugar (or to taste)
1/2 cup Coconut Milk
Soak 1 cup Red Bean and Tapioca Strips overnight or at least 4 hours in warm water.
Rinse the Red Bean a few times. Pour in 5 cups Water and a pinch of Salt, cook until soften.
When bean are soften add in 1/2 cup Tapioca Strips, remember to drain out the water.
Cook until the Tapioca Strips are translucent, add in 3/4 cup Sugar (or to taste). Mix for about a few minutes add in 1/2 cup Coconut Milk. Let it cook for another 5 minutes remove and serve hot or cold.
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COCONUT PUDDING WITH TAPIOCA PEARLS & TARO (西米露)| VEGAN
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COCONUT PUDDING WITH TAPIOCA PEARLS & TARO
(Serves 2-3 people)
1/2 cup tapioca pearls (
2 cups of water
1 cup of taro, diced
1 1/2 cups water
1/2 cup coconut milk (
1/3 cup of coconut milk
1/3 cup of rock sugar (more to taste)(link
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Asian Dessert Soup: Sweet Potato and Taro in Coconut Milk with Tapioca 椰汁番薯芋頭西米露
Read the full recipe:
S2Ep23-Sweet Red Bean and Tapioca Soup 紅豆西米露
RECIPE BELOW: This is a classic home cooked dessert with an earthy sweet flavor from the red beans along with a velvety and chewy texture from the tapioca pearls and a nice hint of zest from the tangerine peel. ENJOY!
Serves 6-8
Ingredients:
• 12 oz pkg small red beans aka azuki beans
• 1/3 C small tapioca pearls
• 2 Tbsp Rock sugar or more to taste
• 1-3 dried tangerine peels-to taste
• Water
**Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste
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SWEET TARO SOUP-A DELICIOUS DESSERT MADE FROM TAPIOCA PEARLS
SWEET TARO SOUP
Ingredients for 40 Tapioca balls:
Filling:
500gr Taro( about 1 pound)
150 ml Coconut milk(3/4 cup)
1/3 tsp Salt
2 Tbsp Sugar
2 Tbsp Magenta leaves juice OR 2 drops of purple food colour.
Skin:
200gr Tapioca pearls( 1 1/4 cups)
250ml Water(1 cup)
3 Tbsp Tapioca flour
Ginger syrup:
500ml Water(2 cups)
150g Rock sugar OR sugar(5.3 oz)
1 Pandan leaf
1/4 tsp Salt.
20g Sliced Ginger(1/8 cup)
Coconut milk:
300 ml Coconut milk(1 1/2 cups)
60 ml Water(1/4 cup)
1 Tbsp Sugar
1/4 tsp Salt
1 Pandan leaf
1/2 Tbsp Tapioca flour
1 Tbsp Water
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