Preserved Tapioca (Cassava) Leaves
During Japanese occupation in the Land of Sarawak, crops were destroyed and food was so scarce that the only food available at times was tapioca (or cassava). This type of vegetation was very easy to plant, and its very resilient in nature. The young shoot can be cooked or used in many ways such as in pounded tapioca leaves, in pansuh cooking, or preserved. For preserved tapioca leaves, this technique of food preservation has been used by the Dayak for generations, and can be applied for other type of vegetables preservation such as daun sabih/ensabi, bok choy etc. Not all Dayak have the penchant for eating preserved food this way and this tradition is slowly become a dying art. Thus it is hereby very important that this technique be documented so that the younger generation of Dayak will still have this knowledge to pass on.
1. 1 bunch of Young tapioca leaves
2. 1 cup of meat (pork or wild boar)
3. 1 table spoon of rice
4. Coarse salt
5. 2 litre water
1. 1 piece of turmeric leaves (thinly sliced)~ for added aroma
1. Season meat liberally with salt. Marinate for 1 hour.
2. Cook rice in the water in a big pot.
2. Thinly slice tapioca leaves into 2cm in length.
3. When the rice is cooked, add in the meat.
4. When the meat is cooked, lower down the gas or switch it off.
5. Add in the tapioca leaves. Stir it in the hot water evenly for about 15mins or until it change slightly in color. Taste it, add more salt if necessary. Add in turmeric leaves last.
6. Strain the water, leaving the tapioca to be slightly wet, and transfer to an airtight container.
And it's ready to be consumed after a week.
Note : While it's fermenting within 3 days, do not keep it in the fridge. Leave it covered at room temperature.