Ubi rebus (Poached Tapioca) & Sambal Tumis

Poached Tapioca with Sambal Tumis

This morning my other half is off for golf, he said he has “golf tournament” arranged by the Equite guys. So after sending him off (at the gate je… he he he) at 5:45am, teringat kat nasi dagang pulak but I have not soak the rice yet, so it’s gonna be awhile before I can have my breakfast. Then I remember that I did buy tapioca yesterday from Lulu and yesterday we had nasi lemak for breakfast and I still have the left over sambal in the fridge. So why not makan ubi rebus dulu , anyway by the time my other half balik (most probably at 10 am) all of us can have a proper breakfast together.

Lets have a quick glance at the ingredient. Nasi Dagang punya recipe nanti I post later, but below is the nasi dagang in the making.

Yang blur tu is the steam from the rice.

Ingredient Sambal Tumis:

  • 1 handful ikan bilis (anchovies) .
  • 2 yellow onions
  • 1 garlic
  • 1 lemongrass – crush
  • 6 tbsp blended chili
  • 1″ belacan
  • 1/2 cup Tamarind juice
  • salt and sugar to taste. ( I normally use gula melaka)

Other ingredient:

  • Tapioca
  • Water for poaching
  • Salt


  1. Cut the tapioca into medium size pieces, peel the skin, wash and place them into a large pot. Fill the water until  it covers the tapioca. Add salt and cook them until tender. Drain the water and set aside.
  2. Blend together onions and garlic. Heat up oil in a pan and add the blended chili. Cook for few minutes and then add in the blended ingredient together with lemongrass. Cook until fragrant. Add tamarind juice, anchovies, belacan, salt and sugar. Add a little bit of water and let it simmer and thicken using slow heat. Bila dah naik minyak (oil emerge… not sure the terms here he he he), off the heat and serve.

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