iii. B4 DL3 E1
This dish is another one of those from the garden to the kitchen dish that actually emerged out of convenience. We had pruned our old tapioca plants earlier this month, and the shoots have been emerging aplenty of late, amidst the thick haze that has been enveloping our country recently.
So, while we were raking the dry mango leaves that morning, we decided to pluck the young tapioca shoots and decided that the best way to prepare the shoots was by cooking it in thick spicy gravy with chicken. So, there it was the Chicken and Tapioca Shoots dish.
- 1/2 a chicken, cut into manageable portions
- 20 green birds eye chilies, pounded
- 3 shallots, pounded
- 1 thumb size fresh turmeric, pounded
- 2 lemongrass, bruised
- 1 cup prepared tapioca shoots
- 1 cup think coconut cream
- 3 cups think coconut milk
- 2 pieces Asam Gelugor
- Salt to taste
Place the first five ingredients in a pot and bring to the boil. Once boiling, bring down to a simmer and continue to cook until almost all the liquid has evaporated. Pour in the coconut cream and coconut milk and add the tapioca shoots, Gelugor and salt. Simmer gently until gravy has thicken slightly by which time the chicken would have been thoroughly cooked. Dish out to serve.
Note : The tapioca shoots is prepared by boiling it in slightly salted water until it is cooked. Once cooked and cooled, squeeze as much water as possible from the tapioca shoots and cut into three-inch lengths.