Sugar Conscious
gluten free Thai-style eggs, most commonly made with softened glass noodles rather than a whole grain, are incredibly versatile, appealing to me as a quick but fun and satisfying breakfast or lunch or supper because I usually have everything I need on hand.
Farofa is the term for a side dish using toasted
farinha de mandioca —in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa as a dish couldn't be easier. It is plain manioc flour toasted in butter. A few of the classic
farofa dishes include eggs and scallions, eggs and bacon, banana, bell peppers, and dendê oil, green beans and carrots, peas and corn, and so on and so forth.
Farofa can be extremely dry, since the manioc flour immediately sucks up all the juices from anything it encounters, especially when it's served plain. The trick to making a moist.
farofa is to use a small amount of manioc flour in proportion to the other components, turning a side dish into a savory accompaniment that is so tempting, you may even forget there is a main course.