It’s slightly over 2 months now, since Hurricane Matthew’s visit but I have taken my time unearthing my fallen edible “debris”. Why rush when Ma Nature is keeping them alive although no longer their usual vertical self.
Bit by bit my Cassava/Tapioca/Ubi Kayu is getting unearthed and used in the kitchen so yes, I have to keep thinking of “new” dishes. In the past I have usually grated these chunky roots to make sweet cakes but this time I’ve decided to use it in savory dishes too since there’s ample. So Mission Cassava begins with cleaning and parboiling.
and the 1st dish was Tapioca Fries (though they were not fried but baked in an air-oven). I coated them with olive oil then sprinkled dried basil, salt and crumbs.
With lots of pressure-cooked chucks left, I decided to use some for brunch. Being already cooked, it was no longer tough and woody (that’s how it got it’s Malay name Ubi Kayu – Woody Tuber) so I chopped some up into finer pieces.
Heated up a pan and some olive oil, then added sliced onions and stir-fried till they were nice and fragrant, in went the Cassava; slow-mixed in the pan till sizzling then added corned beef, freshly ground black pepper, red chili-pepper flakes and some cut up onion greens/shoots.
When fully mixed up as in above pic, cracked 2 eggs on the top & spread all over. I let it brown slightly then flipped over for further browning ~ just like I would do for “normal” Corned Beef Hash. So voila! that was my brunch …
More Cassava/Tapioca/Ubi Kayu dishes forthcoming …