Tapioka
Hello and welcome!
Theres a few tips to get the most of the Tapioka Video video you just watched.
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Currently page contains following additional info/recipes:
3. Preservation
Recipe (Fritters)
Here is the basic recipe for the fritters. Amounts are not really set in stone, adjust freely based on your taste.
Tapioka
Handful. Its the main ingredient.
Chili
Whatever chili you like, use amount based on your heat tolerance. We like Red Mayan Habaneros in this recipe because of their great fruity taste. Other good options are Jalapenos (if you like milder version), Red or Orange Habaneros or even some superhot chilies like 7pot's and Reapers. Anything works.
Seasoning
We used 1 teaspoon of Maggi Cukup Rasa, but anything salty works. You can even leave the seasoning completely out, because shredded Tapioka already has some salt in it.
Garlic
3-5 cloves.
Shallot
Few pieces.
Wheat Flour
3-4 tablespoons. To tie everything together.
Oil
Enough for frying
Recipe (Creamy Tapioka)
Here is the basic recipe for Creamy Tapioka.
Tapioka
Main Ingredient. 200 grams, boiled
Chicken
100 grams. We used chicken breasts. Sliced into small pieces.
Chili
Whatever chili you like, use amount based on your heat tolerance. This time we used few pieces of Khang Starr Lemon Starrburst in this recipe.
Salt
To taste
Red Sugar
1 tablespoon
Garlic
Few pieces.
Turmeric
3 - 5 inches of fresh Turmeric. We love to eat them so we used more.
Shallot
1 - 2 Pieces.
Ginger
2 - 3 inches of Fresh Ginger.
Coconut Milk
200 ml if you want it nice and creamy. We used less in this video, because we don't want to get fat.
Water
Around 200 ml until desired consistency. Depends on how much coconut milk you add.
Preservation
If you want to keep the Tapioka you just harvested and use it later, you can just shred it with some salt, put it in a container and throw it in the fridge.
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It will keep edible few weeks easily. Just boil it 15 to 20 minutes before using.