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   Rice & Noodle
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Talam Ebi


1.5 cup tapioca flour

0.5 cup rice flour

tsp salt

1 cup hot water

4 cups water

9 inches round pan

Green onions

Fried onions

Cooking oil to brush the pan


1 cup dried ebi

1 tbs sugar

4 cloves garlic

Cooking oil for stir-fry

Chili sauce

8 large red chilies

2 cloves garlic

sugar and salt to taste

cup water

A splash of lemon juice or vinegar


Brush the pan to steam the talam with cooking oil. Prepare the steamer and heat up the pan.

In a large bowl, mix tapioca flour, rice flour. Pour hot water on the flour slowly and stir to mix. Add regular water and continue to stir until everything mixed evenly.

In a medium heat, cook the flour mixture in a pot and stir until the mixture started to get thickens.

Pour the flour mix into the pan. Place it in a steamer and cook for about 20-25 minutes. Take the pan out from the steamer and cool down.

To serve, cut the talam ebi with plastic knife (or oily knife). Place it in a plate and sprinkles with ebi, fried onions, green onions, and chili sauce.

To make ebi

Crush garlic and chopped.Soak ebi in cold water for about 5 minutes. Drain the water. Grind ebi until finely chopped. In a medium wok, heat up about 4 tbs of cooking oil. Put in garlic and stir fry for about 1 minute then add ebi and sugar. Contimur to stir fry until ebi color got a little bit darker.

Chilies sauce

Grind chilies and garlic until finely chopped. Put the chilies and garlic mixture in a small saucepan. Add water and heat up the pan in a medium heat. When the mixture started to boil, add salt and sugar to taste. Turn off the heat and squeeze some lemon juice.
Talam Ebi