Tapioca leaves in coconut gravy with dried salted fish bones.

TAPIOCA LEAVES IN COCONUT GRAVY WITH DRIED SALTED FISH BONES.

INGREDIENTS:

1) 3 table spoon of "Green Chilles With Belimbing" from Wajiha Kitchen

2) 1 small packet of Coconut Milk

3) Water same amount as coconut milk.

4) 2 pcs of Asam gelugur (Asam keping)

5) 1 pce bruised lemon grass

6) 1 teaspoon of turmeric powder

7) Salt to taste

8) Few pieces of dried salted fish bones

9) Tapioca leaves boiled, squeeze the excess water out and sliced thinly.

METHOD:

a) Put all ingredients 1 to 7 in a pot and boil.

b) Add in ingredients 8 & 9

c) Stir well and let it simmer on medium heat for 15 to 20 minutes, until dried fish is soft.

d) Salt to taste.

Notes:

*How to prepare the Tapioca leaves before cook.

Pluck leaves from the stem. Fill in basin with water and wash the tapioca leaves thoroughly.

Discard the water and repeat the second wash. Squeeze out all the water.

Boil the tapioca leave, this is to remove the raw taste and the sap that are stuck on the leaves and make it softer. Boil for half an hour.

Strain and rinse the tapioca leaves with tap water.

Squeeze the excess water out. Slice thinly.