Ubi Kayu Rebus & Sambal

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Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Carbs· 1

  • 150 g tapioca (peeled, cut into batons)150g

Vegetables· 1

  • 30 g red onion (chopped)30g

Sauces· 2

  • 15 g chili paste (cili boh)15g
  • 4 g tamarind paste (in water)4g

Spices· 2

  • 2 g sugar(staple)2g
  • pinch of salt(staple)2g

Fats & oils· 1

  • 4 g cooking oil (under 1 tsp)4g
  1. 15 min · hands-free

    Peel and cut the tapioca into batons, add to lightly salted water and boil over medium heat for about 15 min, until a fork slides in easily.

    Why? Boiling uses no oil at all — when deep-fried, tapioca soaks up oil like a sponge and gains over a hundred kcal a serving. Boiling keeps the same soft, starchy bite for far fewer calories.
    15:00

    Next up:In a separate non-stick pan, heat under 1 tsp oil and gently fry the chopped red onion over low heat for about 2 min until soft.

  2. In a separate non-stick pan, heat under 1 tsp oil and gently fry the chopped red onion over low heat for about 2 min until soft.

    Why? Sambal is usually built on a lot of oil; a non-stick pan lets us keep it under a teaspoon and lean on the onion's own sweetness and the chili paste for depth.

    Next up:Add the chili paste and fry 2 min until the oil reddens, then stir in the tamarind water, sugar and a pinch of salt; simmer 2 min into a thick dip.

  3. Add the chili paste and fry 2 min until the oil reddens, then stir in the tamarind water, sugar and a pinch of salt; simmer 2 min into a thick dip.

    Why? Tamarind's sourness lifts the whole sambal, and once the tang is there you barely need sugar — just 2 g to round it off, far lighter than the sugary sambal sold outside.
    Watch out: Chili paste catches and scorches easily, turning bitter — splash in a little water if it dries out.

    Next up:Drain the tapioca, plate it up, and serve with the little dish of sambal to dip. Best eaten warm.

  4. Drain the tapioca, plate it up, and serve with the little dish of sambal to dip. Best eaten warm.

    Why? Serving the sambal on the side to dip, rather than pouring it over everything, means you can see and control exactly how much you use — the final step that actually locks in the calorie savings.

    Tip: Keeping the sambal in a small side dish to dip — rather than tossing it all through — helps you control how much you use while still feeling full.