Sunday, June 14, 2009

Pucuk Ubi Goreng Belacan

Stir Fried Tapioca (Cassava Leaf) with Belachan

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.

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

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!


Cikgoo Jasz said...

The tapioca shoots taste even better if u take some times to pound it. Marvelous wo!

Nimi Momo said...

Dariremus : Yep. It's already featured here;

This is just another variation of stir fried tapioca leaves when we couldnt find someone to be bullied into pounding the leaves hahaha!!!

journey adventure said...

love the tapioca leaf as a dish for dinner. If i may, i guess the thin and long tapioca leave is better.

what do you think, sumuk?

Nimi Momo said...

a beggar cannot be a chooser my dear :D

i agree with you.

the first photo is only served an example. the one we cooked for pansuh is the type you mentioned, grown by our Sarawakian friend on her backyard. the one i fried is actually from different batch, which i bought from wet market nearby. that was the best i can do huhu..