Evaporated Filled Milk
Fry anchovies until it turns crispy. Set aside.
Heat pan with oil. Stir fry chilli paste and shallots for 2 minutes. Put in shrimp paste, tamarind paste, water, sugar and pandan leaf and stir. Cook for 3-4 minutes until gravy turns thick. Add salt according to your liking and the fried anchovies, mix thoroughly and turn off the fire.
Prepare a steam pot. Peel off the tapioca's skin and hard stems. Cut into eatable size. Pour MARIGOLD Evaporated Filled Milk and add fine salt into the steamer. Put in tapioca and mix thoroughly. Steam for 40 minutes; stir twice to ensure that the tapioca is perfectly covered with milk. Poke the tapioca to ensure that it’s soft.
Serve the tapioca with anchovies chilli gravy on the side.
Anchovies can also be air-dried instead of deep fried in oil.