Tapioca Shoot Rendang (Rendang Pucuk Ubi)

Ingredients


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

 

 

 
Method

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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