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Saturday, June 30, 2007

TAPAI UBI / FERMENTED TAPIOCA

Prepared this tapai ubi a few days ago. And , today managed to see the results.




















TAPAI UBI

1 kg ubi kayu (kupas kulitnya, potong anggaran 4-5cm & bilas dgn air)
1 keping ragi (dihaluskan jadi serbuk- gesek dgn pengayak tpg pun boleh)
secukup daun pisang (utk membungkus tapai)

Cara:
1) Rebus ubi yg telah dibersihkan tadi hingga 3/4 masak (jgn sampai lembik) lalu ditoskan dan biarkan sejuk.

2) Susun selapis ubi kayu di dalam sebuah bekas (periuk pun boleh). Taburkan rata-rata serbuk ragi tadi ke atasnya. Susun lagi selapis ubi kayu dan tabur lagi ragi. Buat begini sehingga kesemua ubi tadi habis. Tutup periuk rapat-rapat. (ada juga kaedah lain di mana setiap ubi tersebut disapukan dgn serbuk ragi)

3) Ambil sehelai kain putih (atau apa-apa pun kain yg ada!) dan bungkus periuk tadi. Kemudian peraplah selama kurang lebih 3-4 hari.

4) Bila tapai sudah menjadi, baunya akan naik, dan ia akan mengeluarkan sedikit air yg manis.

5) Bungkus tapai dgn daun pisang utk menambahkan lagi aroma tapai ubi tadi.

Nota :
Arwah ibu saya suka menggunakan pasu yg diperbuat drpd tanah liat utk memerap ubi menjadi tapai. Kekadang tu, selepas membuat, beliau simpan bekas tu kat tempat yg orang lain tak mungkin jumpa! Bukan apa, maybe bimbang ada yg 'tegur' atau tanya pasal tapai tu. Banyak juga pantang-larang lain ketika hendak membuat tapai ini seperti selama waktu pemerapan ubi tadi, si pembuat haruslah mengelakkan dari perasaan marah2, masam muka, dll. Walau apapun, saya rasa itu semua hanyalah petua saja. Insya’allah, kalau kita yakin, pasti menjadi.




















FERMENTED TAPIOCA
1 kg tapioca (remove skins, cut into 4-5cm chunks)
1 piece dried compact yeast or “ragi” in Malay (pound into smooth powdery form)
enough banana leaves (to wrap the ‘tapai’)

Method
1) Wash the cut tapioca and boil (with enough water) till half-cooked. Remove from heat, drain excess water and let it cool down.

2) Arrange a layer of the cooled tapioca in a pot or container. Sprinkle them with the powdered yeast. Arrange another layer of the tapioca and again sprinkle with the powdered yeast. Continue doing till all the tapioca has been used up. Cover the container carefully.

3) Take a plain white cloth and wrap the container. Then, keep the container in a warm/dry place fr 3-4 days.

4) When the tapioca is fully fermented, you can smell the aroma as you go near the container. It will also produce some sweet liquid/water even you never put in any sugar!

5) Wrap the fermented tapioca in banana leaves to give it a more aromatic smell.










7 comments:

Anonymous said...

Terima-kasih atas resepi tapai sdr ni.

Ingatkan susah, rupanya gitu-gitu je..

Ok saya akan cuba try buat kat rumah.

Kalau tak jadi siap kau....

mummy jam said...

this is one thing I don't eat, cos the smell is enough to turn me off!! kekekke

Abg Rozzan said...

Heheh.. mcm durian gaklah mummy. Ada org yg takleh bau pun buah durian tu ,apa lagi makan!

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YB said...

Salam

minta halal ambik gambar tapai ubi