1 kg tapioca
1 tbsp sugar
oil for deep frying

Ingredients for the batter:
1 tsp salt
1 cup flour
1 tbsp rice flour
1 tbsp corn flour
1 tsp baking powder
1 cup water

1. Clean tapioca and boil in a pot until soft. Drain the water and put aside.

2. Put the boiled tapioca in a mixing bowl. Take out the inner roots found in the tapioca. This can be done by separating the cooked tapioca into two.

3. Mash the tapioca with a fork until fine. Mix in sugar.

4. Make small balls from the mashed tapioca. Put aside.

5. Prepare batter for deep frying. Mix all the ingredients for the batter.

6. Heat up a wok for deep frying. When the oil is hot, dip each tapioca ball into the batter and fry until golden brown.


1 piece fish cake
1 egg
1 tbsp ikan bilis (anchovy)
1 bowl cooked rice
1 tsp cube carrot
1  chili padi (bird's eye chili)
1 salad leaf
1 tsp anchovy seasoning
1 tsp light sauce
2 tbsp oil

1. Slice bird's eye chili and salad leaf thinly. Cut fish cake into cubes. Put aside.

2. Heat up a wok with some oil.

3. When it is hot fry anchovy until crispy. Add an egg and stir-fry until cooked.

4. Put in  fish cake and fry for awhile.

5. Add in cooked rice, carrot, bird's eye chili, light sauce and anchovy seasoning.

6. Fry the rice for a few more minutes. When done, serve on a plate and garnish with sliced salad leaf.

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