Continuando o último post,
sobre a taioba oriental.
Resolvi cortar os talos, chamados também de zuiki, em tiras finas, como são cortadas para fazê-las secas - imogara. Porém, fiz frescas e aferventadas em água levemente salgada.
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Aqui, na verdade, tem dos dois tipos - da taioba comum também.
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Antes, descasquei, como se tirasse a pele de aspargos. Basta puxar um pedacinho da fibra presa entre dedo e a faca. É fácil e tarefa agradável de fazer.
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| Os grandes talos podem ser divididos em dois |
Para fazer o molho, bati no liquidificador 1 pedaço de mandioca puba ou carimã, 1 pouco de água, 1 dente de alho, 1 pitada de sal e duas pimentas dedo-de-moça, com sementes. Aqueci um pouco de óleo e despejei o molho, mexendo sempre, porque vai engrossando. Corrija a consistência com água, prove e corrija o sal, se necessário. Junte as tiras cozidas, deixe ferver por 1 minuto e sirva com folhas aromáticas frescas por cima - usei salsa-do-líbano e salsa japonesa ou mitsubá. Coloquei as folhas depois de apagar o fogo. Puro ou com arroz grudadinho, nhac!
Que saudades da minha vó....fazia zuiki refogadinho com misso....obrigatô Neidesam por postar seus conhecimentos
ResponderExcluirBoa noite Neide onde voçê consegui Mitsuba, coisa difícil de achar.Eu faço os talos com carne uma delicia.
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Moro num sítio no Ceará e tenho muitas taiobas aqui, agradeço sua receita, pois aprendi a fazer taioba de uma outra forma. Me chamo Cláudia
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