Where can I find recipies to use my tapioca flour?”
Tapioca Flour or starch (paeng mun sam palang in Thai) is used in Thailand for sweets, to coat foods for deep frying, and as a thickener. Tapioca flour is made from the yucca or cassava root (native to South America) it is also the glue that holds eggrolls together. The root when raw contains toxic portions of hydrocyanic or prussic acid but after the juice is pressed out and the tuber pounded into a paste and cooked, it is edible. Tapioca flour is produced from this paste. Tapioca flour or starch is used in Thailand for both sweets and for dry-coating foods to deep fat fry. To prepare a shiny clear sauce add 1 part tapioca flour to 1 to 2 parts water. To use as a thickener, mix well with a little water, before adding to your dish, so it does not lump up. Store well sealed for up to one year.
Archive for the ‘tapioca flour’ Category Poh Piah Filling – instructions Posted in bamboo shoot, bangkuang, bean sprouts (taugay), bee cheo, coriander leaves (wan swee), cornflour, crab, cucumber, egg, garlic, lettuce, poh piah/popia, pork, prawn, savoury, tapioca flour, tau cheo, taukwa/tauhu/tofu on May 17, 2007 | Leave a Comment » The ingredients for filling and egg skin one more time! However, this time there are finally instructions on how to prepare the filling. Notes: – the pork is specifically ’sam chang’, the pork with fatty layers which make it tender and juicy :), – ‘tau cheong’ (Cantonese) is used in the list of ingredients here, but […] Read Full Post » Poh Piah Egg Skin – instructions Posted in cornflour, egg, poh piah/popia, savoury, tapioca flour on May 14, 2007 | 1 Comment » Finally, some instructions making poh piah egg skin! Here the ingredients are more clearly spelt out – half cornflour and half ’starch’ which is ‘tai she fun’ in Cantonese and ‘tua choo hoon’ in
