I can’t tell the bottom from the top…

Ummm…actually, I can but it does not matter as I eat both parts – the tuber or the root…and also the leaves. Well, if you’re wondering what this is all about, I’m talking about the tapioca plant.

I love tapioca best – steamed or boiled with a sprinkling of salt and eaten with attap (nipah) sugar mixed with lard. The kuihs made with tapioca, for instance, the bingka bandong take second place. As for the leaves, I eat them fried or cooked as a soup. In this post, I will be featuring the steps in cooking the latter.

To do that, you need the leaves…

Cooking tapioca leaves 1

You can pound them by hand or use a blender…

Cooking tapioca leaves 2

You will need to pound some ginger as well…and some stalks of serai (lemon grass) will be needed too…

Cooking tapioca leaves 3

Brown the ginger in a bit of oil and throw in the serai…followed by the leaves. Add water to it and also one ikan bilis stock cube. Preferably you should use belacan (dried prawn paste) and add a chilli or two (cleaned and seeds removed) as well…but I’m giving some to my mother, so I had to do without those two items.

Finally, I added the ikan buris, the one-third of the river fish that I had left over after frying the rest of it for our Chap Goh Meh dinner. Simmer it for a while to let the sweetness of the fish seep into the soup…and add salt and msg according to taste.

There you have it, my tapioca leaves soup…

Cooking tapioca leaves 4

It would be nice to add some fresh young baby corn (anak jagung) as well and incidentally, instead of fish, you can substitute it with udang galah (freshwater prawns) and it will be equally, if not more, heavenly!! Drool!

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

13 thoughts on “I can’t tell the bottom from the top…”

  1. LOL.. green thing is not really my thing. I’m kinda carnivorous. Ahahahah! Gosh, for a moment, I thought those are sweet potato leaves-too bad it’s not sweet potato leaves, else that evil smallkucing will come here and drool drool! She’s somewhat addicted to sweet potato leaves. *sigh* No matter which restaurant she goes yo, confirm order sweet potato leaves to go with her rice. *smirk*. I wonder if she’ll come here and tembak me. Wakakakakak!

    Cholorophyll!!! Good for you! Like wheatgrass! I like sweet potato leaves too – fry like kangkong and not “cold” like kangkong so will not cause pain in bones and joints. I had a post on it here:

  2. OMG….kambing food!!!! This is more for Mandy and Zul! LOL!!!

    Here’s another cannibal!!! Hahahahahaha…. You have to taste it first – bet you’ll love it!

  3. I’m not a fan of tapioca leaves, but I lurrve the tubers! Either steamed or made into a bingka, it doesn’t matter.

    I prefer them steamed…and eaten with attap/nipah sugar mixed with lard! Yum! Yum! LOL!!!

  4. dont use blender its taste bitter….am going to tamu this evening will cook this dish—thanks for the recipe.

    Don’t forget the sweet corn – will make it sweeter. None in the house that day, lazy to go out to buy. I usually pound…nicer, not so fine. Missus will use blender – she more hi-tech! Muahahahahaha!!!

  5. Learn something new from you today. Didn’t know can make soup. Normally I’ll just stir fry.

    Do you pound the leaves? Nicer! I fry pounded ginger, add can of tuna…and pounded leaves and serai and chilli – add msg or ikan bilis stock and salt according to taste. Very nice. May need quite a bit of oil though…as absorbed by the leaves. VERY nice! No tuna, ikan bilis will do…

  6. i luv lui cha but witout rice n the bitter the better…thats y im like kambing not healthy owes eat greens….those eat meat r most healthiest… 😀

    The first time I had that, your ex-teacher took me to one place in Kuching – can’t remember where. Said it was so good and when we got there, so crowded. New thing in Kuching at that time! I thought must be really something very nice…but I was so disappointed. Could not force myself to eat even… Gave up halfway! And I never wanted to eat that thing ever again…

  7. So ‘paiseh’to say have never tried this dish before though my late mum cooked it,last time when I saw it i tot it looked a bit ‘gooish’ for my liking,now regretting not having tasted them before. Maybe one day STP can cook it for me! 🙂

    No problem at all! Wait till your next trip to Sibu…and I’m sure you would want to try tomorrow’s dish too! Yum! Yum! LOL!!!

  8. This is something new to me. Usually we ate them fried with dried prawns + belachan or just stir fried with garlic. Yours here look very greeny. haha

    Not so green after cooking. Probably an indication of the iron content, like cangkok manis…

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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