Cassava Cake

SAVORY

Jan 27

Crab Fat, Lardo, Smoked Trout Roe, and Chives

Chef Paolo Dungca of Hiraya | Washington, D.C.

INGREDIENTS:

Cassava Cake:
Yield: 10 to 12 servings
115 grams butter
½ cup sugar
4 eggs
1 cup evaporated milk
400 grams coconut milk
2 pounds grated cassava

Crab Fat Paste:
Yield: 2 quarts
825 grams canola oil
200 grams minced garlic
200 grams minced ginger
200 grams minced shallots
100 grams diced Spanish onions
2 pounds crab fat
120 grams hot honey
25 grams kosher salt
20 grams HonDashi bonito soup stock
30 grams lime juice
10 grams gochugaru

To Assemble and Serve:
Yield: 1 serving
1 thin slice of lardo
Smoked trout roe
Chives, thinly sliced

METHOD:

For the Cassava Cake:
Heat oven at 350°F. In a stand mixer fitted with a paddle attachment, cream together butter and sugar. Add eggs, evaporated milk, coconut milk, and cassava. Mix until homogeneous. Pour the mixture into a greased, parchment-lined sheet tray. Bake for 35 to 40 minutes, rotating the tray every 15 minutes.

For the Crab Fat Paste:
In a large sauce pot, add canola oil, garlic, ginger, shallots and onions. Bring to a gentle simmer, stirring constantly until the onions start to brown and caramelize. Stir in crab fat and continue cooking for about 10 to 15 minutes. Remove from heat, add remaining ingredients, and mix until incorporated. Transfer crab fat mixture to a Vitamix blender. Blend until smooth. Adjust seasoning as needed.

To Assemble and Serve:
Griddle 1 slice of Cassava Cake on both sides to warm. Top with a spoonful of Crab Fat Paste. Add 1 slice of lardo and torch lightly so it becomes a blanket that covers the Crab Fat Paste. Garnish with a heaping dollop of smoked trout roe and chives.

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