Ingredients:
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 Bean or Stink Bean (Petai), peel and use the seeds
8 Lemongrass (Serai), sliced thinly
800 ml / 26 fl oz Coconut Cream (Santan Pekat)
8 Tbsp / 4 fl oz fermented Durian (Tempoyak)
200 g / 7 oz dried Whitebaits or dried Anchovies (Ikan Bilis)
200 g / 7 oz dried Shrimps (Hebi, Udang Kering) - softened in hot water, drain
Sugar to taste
Salt to taste
Paste: - to be finely grounded
30 red Bird's Eye Chilies (Cili Padi)
5 cm / 2.5 inch Turmeric (Kunyit), peeled
Method:
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
