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Tapioca Pilaf

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Tapioca Pilaf

Tapioca Pilaf

amanda

Equipment

  • Bamboo Tipping Spatula

  • Pasta Roller Set (Medium Size)

  • Stainless Steel Pot

  • Mandoline Slicer with Adjustable Blade

Ingredients

  • 10 cups water

  • 1 1/2 cups (1/4-inch) tapioca pearls

  • 4 to 6 ounces taro root, peeled, or 1 medium Yukon Gold potato

  • 1/4 cup clarified butter

  • 1 fresh Thai chile or 1 small serrano, chopped (about 1 teaspoon), including seeds

  • 2 teaspoons chopped garlic

  • 2 teaspoons brown mustard seeds

  • 1 teaspoon cumin seeds

  • 2 teaspoons chopped dried neem leaves (optional)

  • 1/2 cup chopped unsalted roasted peanuts

  • 3 tablespoons chopped cilantro

Instructions

1

Instruction 1

Bring water (10 cups) to a boil in a 3-to 4-quart pot. Add tapioca pearls and simmer, uncovered, stirring occasionally, 30 minutes. Remove from heat and let stand, covered, until pearls are translucent around edge, have a white center, and are al dente, about 45 minutes more.
2

Instruction 2

While tapioca stands, cover taro with cold water in a small saucepan. Bring to a simmer, then simmer until almost tender, 12 to 15 minutes. Transfer taro to a cutting board. When cool enough to handle, cut into 1/4-inch dice.
3

Instruction 3

Drain tapioca in a sieve and rinse well under cold water. Let stand in sieve submerged in a bowl of cold water until ready to use.
4

Instruction 4

Heat butter in a 12-inch nonstick skillet over medium-high heat until hot, then sauté taro until just tender and golden, about 5 minutes. Add chile and garlic and sauté until softened, 30 seconds to 1 minute. Add mustard seeds, cumin seeds, and neem leaves (if using) and sauté until fragrant, about 30 seconds more.
5

Instruction 5

Lift sieve with tapioca out of water and shake to drain well. Add to taro mixture in skillet along with peanuts and 1/2 teaspoon salt and sauté 2 minutes. Toss with cilantro and serve immediately.
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