Tapioca Shoot Rendang (Rendang Pucuk Ubi)


500 ml Coconut cream, extracted from 2 grated coconuts
5 Shallots, peeled and thinly sliced
2 cloves Garlic, peeled and thinly sliced
1 piece Dried sour fruit (asam gelugur)
100 g Dried salted fish, shredded
tsp Ground dried chilies
12 tsp Ground turmeric
500 g Tapioca shoots
Salt to taste
Finely Ground
20 Bird's eye chilies (cili padi)
1.25 cm knob Fresh turmeric, peeled




Place coconut cream, ground ingredients, shallots, garlic, dried sour fruit, salted fish, ground dried chili and turmeric in a pot. Stir well. Bring to the boil over medium heat and stir continuously until oil separates. Add tapioca shoots and stir. Season with salt to taste. Cook until the shoots are tender.

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