Rendang Pucuk Ubi is made of tapioca shoot and other ingredients that are beef, chicken, or anchovy, with coconut milk, onion, lemon grass, garcinia cambogia, salt and an adequate amount of cooking oil.
Fry the onion, anchovy and/or the meat then add in the coconut milk, lemon grass, garcinia cambogia and salt. Put in the tapioca shoot when the coconut milk is boiling. Mix and stir until the coconut milk dries up. Ensure that the heat is low to prevent the tapioca shoot from sticking on the wok. Stir slowly and continuously until the shoot are really dry, then ready to be served.
This cuisine is suitable to be taken with white rice, and can be kept in the refrigerator for a long period by using an air-tight container.
Kompleks JKKN Negeri Sembilan,
Jalan Sungai Ujong,
70200 Seremban, Negeri Sembilan.
Tel : 06-767 6793 Fax : 06-763 4417