Rozlina Abdullah, a retired teacher, has fond memories of her late grandmother who taught her to cook. She shares with us a lesser known traditional rendang recipe, Rendang Pucuk Ubi.
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- 200gm Tapioca Shoots
- 85gm Cooking Oil
- 50gm Galangal
- 20gm Ginger
- 35gm Lemongrass (white parts only)
- 11gm Bird’s Eye Chillies (stalk removed)
- 18gm Dried Chilli
- 25gm Garlic
- 185gm Red Onion
- 160gm Shallots
- 7gm Anchovies (optional)
- 25gm Palm Sugar (Gula Melaka)
- 600gm Fresh Coconut Milk (Santan) – 2 coconuts
- 200gm UHT Coconut Milk
- 10gm (2pcs) Tamarind Pulp (Assam Keping)
- 55gm Kerisik (in oil)
- 20gm Salt
- Soak dried chilli in hot water for 10 mins or until softened. Blend together with galangal, ginger, lemongrass, bird’s eye chilli, garlic, red onion, shallots and anchovies, until becomes a fine paste
- Heat the oil in a wok/ medium pot. Sautee the blended ingredients on medium heat until fragrant, about 5 mins.
- Add in palm sugar. Keep stirring for another 3-4 mins, until the colour darkens.
- Add all coconut milk into the mix. Turn the heat to medium high and bring to a boil.
- Add in tamarind pulp. Keep the heat on medium high and keep stirring to reduce the gravy.
- Once the gravy starts to thicken, add in tapioca shoots and turn the heat to medium low.
- Keep stirring, until the mix has thickened to a thick paste consistency.
- Turn the heat low, stir in kerisik and cook to desired dryness.
- Season with salt.