2 bunches tapioca leaf (pucuk ubi)
4-5 pieces birds eye chili
1/2" fresh turmeric (or powder)
2 cups coconut milk
1 handful anchovies or dried shrimps
1 tamarind pulps
1 stalk lemon grass
1 tsp chicken stock granules
Salt to taste
1. Boil the tapioca leaf without the stamps until soft (about 30 minutes) - drains and run under the cold water. Squeeze the leaf until dry and into ball shape. Sliced it and loosen the leaf. (Some people pound the it, anyway its up to you). Put it into the pot and add coconut milk & lemon grass.
2. Pound the birds eye chili with onion and turmeric until fine and then add into the pot. Also pound the anchovies before add together. Season with salt, chicken stock and tamarind pulp
3. Cooked for about 15 minutes but keep stirring.
4. Serveed with plain rice