with MARIGOLD Chef's Selection Evaporated Milk
Tapioca Bites with Sambal Ikan Bilis
Made With MARIGOLD
Evaporated Filled Milk
Ingredients
150g anchovies
3 tbsp cooking oil
6 tbsp chilli paste
6 pcs shallot, blended
1 tsp toasted shrimp paste/belacan
2 tbsp tamarind paste
½ cup water
3 tbsp sugar
500g tapioca
1 can MARIGOLD Evaporated Filled Milk
1 tbsp fine salt
2 pcs pandan leaf, knotted
Salt to taste
Method
1
Fry anchovies until it turns crispy. Set aside.
2
Heat pan with oil. Stir fry chilli paste and shallots for 2 minutes. Put in shrimp paste, tamarind paste, water, sugar and pandan leaf and stir. Cook for 3-4 minutes until gravy turns thick. Add salt according to your liking and the fried anchovies, mix thoroughly and turn off the fire.
3
Prepare a steam pot. Peel off the tapioca's skin and hard stems. Cut into eatable size. Pour MARIGOLD Evaporated Filled Milk and add fine salt into the steamer. Put in tapioca and mix thoroughly. Steam for 40 minutes; stir twice to ensure that the tapioca is perfectly covered with milk. Poke the tapioca to ensure that it’s soft.
4
Serve the tapioca with anchovies chilli gravy on the side.
Chef's Tips
Anchovies can also be air-dried instead of deep fried in oil.
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