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| 17/11/2003 |
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Tapioca Sambal (Sambal Ubi) Recipe by Chef Kadir Abdul Razak
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Serve with rice, as curry puff and pie fillings, stuffed into pita bread pockets or as a dip with a variety of chips.
Ingredients
100g tapioca, boiled, peeled and mashed
40g sweet potato, boiled, peeled and mashed
10g bird’s eye chilli, sliced finely
20g fresh red chillies, ground finely
10g turmeric leaves, sliced finely
20ml lime juice
Salt to taste
Sugar to taste
Method
Combine the first five ingredients in a bowl and mix well, adding the lime juice towards the end before seasoning to taste with salt and sugar.
For more food and wine stories and recipes, pick up the latest issue of Flavours (Nov - Dec 2003), Malaysia's premier food magazine, available at major bookstores and newsstands or email cir.ccu@thestar.com.my for subscription details.
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