Despite being a blue-blooded meat fanatic, Mr KHz still does take certain types of vegetables. However, his definition of vegetables is classified as green and leafy. Vegetables to him include green mustard leaves (sawi), water convulvulous (kangkung) and spinach. Other types of vegetables belong to the rabbits.
You can much away all your ulam with sambal belacan and he just couldn’t be bothered. You can go on and on about the marvellous taste of nasi kerabu with all types of vegetables mixed together but he just wouldn’t budge. However, after a couple of visits to Bumbu Desa, he has developed a liking for tapioca shoots. Although the dish appear very common to me (for I’m part rabbit , part old aunt), he found the shoots rather appetizing.
After three consecutive days of consuming chicken and seafood dishes, I decided to give this dish a try. Since I managed to get hold of two nice bunches of tapioca shoots from the wet market in Section 14, I finally got to see Mr KHz eating a new type of vegetable other than his usual three.
‘PUCUK UBI MASAK LEMAK KUNING‘
- 2 bunches of tapioca shoots (separated from the fibrous stalks, cleaned, boiled till tender and squeeze out the juice)
- 400ml thick coconut milk (I used a packet of Ayam Brand coconut milk and add 250ml of water)
- 5 dries chillies (seeded, soaked in hot water, drained and finely ground)
- 5 bird’s eyes chillies (pounded coarsely)
- 1 cm piece of turmeric root
- 4 shallots
- 1/4 cup of dried anchovies (pounded coarsely)
- 1 cm piece of shrimp paste
- salt and sugar to taste
- Pound bird’s eyes chillies, turmeric root and shallots till fine and put into a cooking pot.
- Put in the tapioca shoots and other ingredients and mix well.
- Continue stirring and let to boil over medium heat.
- Add salt and sugar to taste.
- Serve with fried salted fish and sambal belacan.