Pucuk Ubi Goreng Belacan

Stir Fried Tapioca (Cassava Leaf) with Belachan

Photo from www.tintarestu.com

This is another simple natives cooking, and yet very delicious. I had some left over tapioca leaves after the Pansoh cooking, so I put it in the fridge and fried it the next day for lunch.

Ingredient
1. Tapioca Leaves
(young ones, from the shoot to another 2-3 lower level leaves)
Tapioca leaves to be squeezed and twisted roughly.
2. Cooking base (shallot optional)
3. Salt to taste
5. 1/4 cup of water
6. Enough cooking oil to saute

Method
1. Fry anchovies until slightly crispy. Put aside.
2. Saute garlic until fragrant. Put the anchovies back.
3. Fry and stir evenly the tapioca leaves.
4. Add-in some water.
5. Keep stirring until cooked.


Best eatan during lunch with simple plain rice, accompanied by fried salted fish!

Resepi Pansoh (Pansuh)

Manok (Ayam/Chicken) Pansuh

Here is the basic recipe for Pansoh (Pansuh).

Ingredient (Marinate) :
1. Meat (Chicken, catfish, pork)
2. Garlic (pounded rough)
3. Shallot (pounded fine)
4. Ginger (pounded)
5. Turmeric Leaves (cut abt 5-10mm width)
6. Lemongrass (pounded)
7. Salt
8. Cassava/Tapioca Leaves
9. Young bamboo

Optional Ingredient:
1. Turmeric stump
2. Tepus/tipuk
3. MSG
4. Fermented durian (tempoyak)
5. Black pepper
6. Bird's eye chillis
7. Young Galangal (sliced)
8. Daun Bungkang (pls see http://sarawakianaii.blogspot.com/2011/07/daun-bungkang.html)

Method :
1. Before using the bamboo, fill it with water for 1/2-1 hour to clean the inside, and encourage the water to seep in.
2. Marinate all Item 1-8 and Optional Ingredient together, leave some of tapioca leaves to cap the bamboo later on.
3. Emptied the water from the bamboo. Fill it with the marinated meat.
4. Don't compact all meat, let it loose lightly.
5. If you want pansuh soup, add in a cup of water.
6. Capped the bamboo with tapioca leaves.
7. Cook over pit fire-charcoal or log-bamboo stand abt 60-80 degree.
8. Pansuh is cooked if the water start to gurgle at the cap.
9. In case the pansuh is dry type, take note of color changes on the tapioca leaves to determine if it is cooked.
10. To serve, just transfer the meat into a plate.

Pork pansuh (pansoh)

Best taken with hot plain rice! Enjoy!

Tips : Add-on certain tapioca leaves to the marinate can produce bitter taste. Select tapioca leaves that will not have this effect.