Unlike in my previous posting of the fried tapioca, I fry the tapioca coated with dry spices and flour.
For this recipe, I try to keep the tapioca to stay crunchy.
1/2 lbs tapioca (skin off, washed and thinly slices)
1/2 cup rice flour
1/2 cup regular flour
eyeball the water about 1/2 cup
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon salt
For sambal blend:
soak 15 to 20 dried red chilli in water for 30 minutes
5 cloves of garlic
1 inch ginger
1 stalk lemon grass
1 medium size onion
Cook this blend with 2 tablespoon olive oil or any cooking oil until the oil emerge to the top. Let it cool to room temperature before storing.
For this spicy soy sauce, I use 1 teaspoon of cooked sambal. I mix it with 3 tablespoon sweet soy sauce (kicap manis) and 2 tablespoon hot water. Add a pinch of salt and stir well.