Esta es una exhibición prevé de cómo se va ver la receta de 'Tapioca Stir-Fry' imprimido.

Receta Tapioca Stir-Fry
by Padma Priya Manikam

Tapioca Stir-Fry

Tapioca or Ubi Kayu in Malay is bland and starchy. Tapioca can also be cut into long rectangles and marinaded with some spices and be deep fried for a tea-break snack coupled with a light black tea. Here, I have cooked it with lots of onions and dried small anchovies (ikan bilis in Malay).

This recipe was passed down by my grandma to my mum and mum to me. It tastes absolutely yummy and can be eaten by itself or with rice and curry. (Note: Exclude the dried anchovies for those who are vegetarian).

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Malaisia Malaysian
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: rice, curry, It's a meal in itself!

Wine and Drink Pairings: water, light black tea

Ingredientes

  • 300g tapioca - cubed (you can use frozen ones)
  • 1 1/2 tsp mustard seeds
  • 6-7 curry leaves
  • 3 dried red chilies (cut into 2)
  • 1 onion - sliced
  • Palm size dried anchovies - washed & drained
  • 2 tsp turmeric powder
  • 3 tsp red chili powder
  • Salt to taste
  • Water - enough to cover the tapioca

Direcciones

  1. Boil the tapioca with turmeric and chili powder and some salt till it becomes soft.
  2. On a separate wok/frying pan, add oil and fry the rest of the ingredients (the anchovies should be golden in colour with the onions).
  3. Then add the fried condiments to the tapioca and mix well. It should appear like a dry-thick gravy.
  4. Serve hot/warm by itself or with rice & curry.