Tapioca Leaves with Fermented Durian
Tapioca Leaves with Fermented Durian
Try this quick and easy tapioca leaves recipe by Chef Wan from Best Wan!.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 20 minutes
  • Cooking Time 40 minutes
  • Yield 2 servings
  • 2 bundles Tapioca shoots (pucuk ubi kayu; young, from the shoot to another 2-3 level leaves) sliced into thin narrow strips
  • 6 Turmeric leaves (daun kunyit), shredded
  • 5 Bitter beans or Stink beans (petai), peel and use the seeds
  • 8 Lemongrass (serai), sliced thinly
  • 800 millilitres / 26 fl oz Coconut cream (santan pekat)
  • 8 tablespoons / 4 fl oz Fermented durian (tempoyak)
  • 200 grams / 7 oz Dried Whitebaits or Dried Anchovies (ikan bilis)
  • 200 grams / 7 oz dried Shrimps (Hibi, udang kering) - softened in hot water, drain
  • Sugar to taste
  • Salt to taste
  • Paste (to be finely grounded):
  • 30 Red Bird's eye chilli (cili padi)
  • 5cm / 2.5 inch Turmeric (kunyit), peeled
  1. Soak tapioca leaves in water with a pinch of salt. Leave for 10 minutes, and then squeeze out the water to get rid of any bitter taste
  2. Heat coconut cream, dried whitebait, dried shrimps and grounded paste into a pot, on a medium-low heat and stir evenly
  3. Add in fermented durian (tempoyak), lemongrass, tapioca leaves, and turmeric Leaves. Stir them evenly and cook for 30 minutes, or till gravy thickens. Add salt to taste
  4. Serve with rice and meat

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