Ingredients:
750 g fresh tapioca, to be peeled and cut into lengths
200 g kacang tanah with skin (red peanuts)
100 g ikan bilis (dried anchovies), to be cleaned
oil for deep-frying
1 tbsp fresh tamarind, to be mixed with a little water
1 tsp aji-no-moto (optional) note: I omitted this ingredient
salt and sugar to taste
Blended Ingredients:
30 stalks dried chillies, to be cut into pieces and soaked in warm water
2 stalks fresh chillies, to be sliced
2 shallots, to be peeled and sliced
1 clove garlic, to be peeled and sliced
1/2 tsp shrimp paste (belacan)
Method:
Heat some oil in a wok and add in the blended ingredients. Stir-fry over medium heat until fragrant. Then, add in tamarind juice and let it simmer until the colour darkens. By cooking it longer, the colour will become dark red, if one wishes. Check seasoning. Once done, remove from heat and leave aside to cool down completely.
Slice tapioca lengths into thin slices by using a vegetable cutter. Heat enough oil in a wok over medium heat for deep-frying. Add tapioca slices and deep-fry until light golden brown in colour. Remove to a tray which is lined with kitchen paper. Repeat until all tapioca slices are used up.
In the same oil, deep-fry the peanuts over medium heat until light brown in colour or until cooked. Remove and drain on kitchen. Then, deep-fry the ikan bilis until crispy. Remove and drain on kitchen paper.
Ensure that all ingredients are cooled down completely before combining together. Stir gently to coat the fried ingredients with the sambal (chilli sauce). In order that the tapioca chips and ikan bilis stay crispy, I suggest that you spread them on a baking tray and bake in a preheated fan oven at 180° C for about 10 to 15 minutes. Once done, leave to cool down completely before storing in an airtight container.
Bon Appetit!
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