Tapioca Bites with Sambal Ikan Bilis
Ingredients
150g anchovies
3 tbsp cooking oil
6 tbsp chilli paste
6 shallots, blended
1 tsp toasted shrimp paste / belacan
2 tbsp tamarind paste
½ cup water
3 tbsp sugar
500g tapioca
1 can MARIGOLD Evaporated Filled Milk
1 tsp fine salt
2 pandan leaves knotted
Salt to taste
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Deep fry anchovies until crispy. Keep aside.
Heat pan with oil. Put in chilli paste and shallots, cook for 2 minutes, stirring continuously then add in toasted shrimp paste, tamarind paste, water, sugar and pandan leaves. Cook for 3 to 4 minutes until gravy slightly thickens. Season with salt and lastly add in fried anchovies, mix well and turn off heat.
Prepare a steamer. Remove tapioca skin and hard stems. Cut it into bite-sized pieces. Combine MARIGOLD Evaporated Filled Milk and fine salt in a steaming tray. Put in tapioca and spread it out. Steam for 40 minutes, stirring twice so that the tapioca is coated with milk. Skewer the tapioca, if it can go through easily means it’s cooked.
Serve tapioca with sambal ikan bilis on the side.
Anchovies can also be air-dried instead of deep fried in oil.
