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Tapioca Starch or Powder -    14 oz
Manufacturer: Chinese / CHFL103 - 14 oz

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Tapioca Starch or Powder

Tapioca for dough and thickener and for baking

$3.99   $2.99 You Save : 25% ($1.00)
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Tapioca Flour is a grain-free flour derived from cassava root. It is a starchy, slightly sweet, white flour. Use about 1/4 to 1/2 cup per recipe to sweeten breads made with rice and millet flour. It's excellent in pie fillings.

Tapioca starch is a thickener and stabilizer in fruit pies, soups, puddings, breads, sauces, soy and meat products. It can withstand long cooking times without breaking down.  And products made with tapioca don’t lose their quality when frozen or reheated because tapioca retains its thickening capabilities throughout these processes.  Tapioca becomes clear and gel-like when cooked  and dissolves completely when used as a thickener.

Chocolates, biscuits, cakes, ice creams, vermicelli.  And many more.  These winning goodies contain tapioca starch, which is preferred over other starches due to its better gelling properties and usability as a thickening and bodying agent.

Sauces made with cornstarch turn spongy when they're frozen. If you plan to freeze a dish, use tapioca starch as a thickener.

Starch thickeners don't add much flavor to a dish, although they can impart a starchy flavor  they're undercooked.  If you worried that your thickener will mask delicate flavors in your dish, choose tapioca starch.  It's neutral tasting. 

Tapioca starch thickens quickly, and at a relatively low temperature.  It's a good choice if you want to correct a sauce just before serving it.

Starch thickeners give food a transparent, glistening sheen, which looks nice in a pie filling, but a bit artificial in a gravy or sauce. If you want high gloss, choose tapioca starch.

Tapioca starch creates a perfectly smooth filling and imparts a high gloss for a tasty-looking result. It’s the perfect product to use with high-acid fruits or a lattice-type pie.

Tapioca needs to dissolve before baking.  The fruit, sugar and tapioca must be combined in a bowl, and sit for at least 15 minutes before filling.  If a recipe calls for cornstarch, it can be interchanged one for one with tapioca.

Instant noodles, Noodles, Vermicelli and Sago - all of them are based on tapioca starch which is advantageously to other kinds of starches.


Stir-fried Chengdu Chicken

2 chicken breasts, boneless, skinless, 7 to 8 ounces each
1 tablespoon Chinese rice wine
2 teaspoons soy sauce
1 tablespoon tapioca starch
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon soy sauce
2 teaspoons rice vinegar, black if possible
1 1/2 teaspoons granulated sugar, or to taste
1/2 cup hot water or chicken broth
1 tablespoon cornstarch
2 teaspoons minced ginger
2 teaspoons minced garlic
4 tablespoons shredded celery
1 hot red pepper
4 tablespoons oil for stir-frying, or as needed
2 tablespoons hot bean sauce or paste*
1 teaspoon freshly ground Szechwan peppercorn or coriander
Cut the chicken into 1-inch cubes. In a non-reactive bowl, add the rice wine or sherry, salt and tapioca starch. Marinate the chicken cubes for 20 to 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables. In a small bowl, combine the rice wine or sherry, soy sauce, rice vinegar, sugar and chicken broth. Whisk in the cornstarch.

Mince the ginger and garlic. Shred the celery. Finely chop the red pepper.

Heat the wok over medium-high to high heat. Add the oil. When the oil is hot, add the chili pepper. Stir-fry until the skin begins to blister, then add the chicken cubes. Stir-fry until the chicken changes color and is about 80 percent cooked through. Remove the chicken.

Add the hot bean sauce. Stir-fry briefly, then add the garlic and ginger. Add the sauce in the middle of the pan, stirring quickly to thicken. Add the chicken back into the pan. Mix everything together. Stir in 2 tablespoons of the shredded celery. Stir in the Szechuan peppercorn or coriander. Simmer for a few minutes. Serve hot, garnished with the remaining 2 tablespoons of celery.

Stir-Fried Shrimp/Prawns & Aspargus

400 g. aspargus
200 g. white shrimp/prawns, shelled
1 tbsp. tapioca flour mixed with 2 tblsp. water
1/2 tsp. ground white peppercorn
1/2 tsp. light soy sauce (Healthy Boy brand preferred)
2 tbsp. oyster sauce (Mae Krua brand preferred)
1/2 cup soup stock
1/4 cup vegetable oil

Place wok on medium heat and pour in the oil. When it is hot, put in the garlic and saute. When it has yellowed, add the shrimp/prawns and aspargus, turn up the heat and stir-fry on high heat. When nearly done, turn down the heat.
Season with the stock, oyster sauce, pepper and soy sauce. Turn up the heat and when the liquid comes to a boil, pour in some of the tapioca flour-water mixture to thicken the sauce. Then dip out onto a plate and serve.
Aspargus should be stir-fried quickly so that it is done yet still crisp.

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