When you think of tapioca, do you think of this?
I always felt like it was balls of snot suspended in bad vanilla pudding. There was nothing appetizing about it. Frankly I couldn't understand why anyone would ever eat it.
Today, my world changed when I saw how the entire root can be cooked. This is now what I will think of when I have tapioca.
Four presentations were skillfully crafted by Ko Sol. Starting on the far left and working clockwise, we have pan fried tapioca with a palm sugar reduction. Next is tapioca grilled over a charcoal flame. Then, steamed tapioca roots. Finally, tapioca pieces sauted in a coconut creme sauce.
Imagine something like a slightly sweet regular potato (not a yam, more like a potato). Everything was amazing, and the palm sugar reduction was thicker than molasses.
I'll never look at those balls of snot the same way again. That doesn't mean I'm going to start eating them. I'm just going to have respect for what they could have been.
Today, my world changed when I saw how the entire root can be cooked. This is now what I will think of when I have tapioca.
Imagine something like a slightly sweet regular potato (not a yam, more like a potato). Everything was amazing, and the palm sugar reduction was thicker than molasses.
I'll never look at those balls of snot the same way again. That doesn't mean I'm going to start eating them. I'm just going to have respect for what they could have been.
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