Ingredients
1 taro (about 1.3 lbs.), 1.3 lbs. yam flour, 1/2C cornstarch
Seasonings
2/3 lb. brown sugar
Methods
1. Peel taro,rinse,slice,steam,and mash into a thick paste.
2. Let the taro paste cool,Gradually stir in yam flour,knead into a ball.then roll out into a long strip. Divide the dough strip into small balls,coat with a little cornstarch.
3. Bring half a pot of water to a boil,put in taro balls.cook until they float to the surface. remove.
4. Cook sugar and water.Place taro balls in the sugar water.
Serve.
Remarks:
1. The yam flour must be sifted.If there are pellets, grind and then stir well.
2. The purpose of the cornstarch is to prevent the taro balls from sticking to each other.Be sure not to stir it with yam flour.
3. The sugar water may be made in advance and set aside.When customers come/the taro balls may be placed in the sugar water and served.If left in the sugar water too long the taro balls will become soft and unpalatable.
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Taro Chinese Yam, Taro
Ingredients
1 taro(about 5/6 lb.), 1/3 lb. sago
Seasonings
1C white granulated sugar, 1 can coconut milk
Methods
1. Remove skin from taro and rinse well,then cut into slices.Remove to steamer and steam until done,then mash when it is still steaming.
2. Cook sago in 5C of boiling water for 10 minutes until half transparent and remove.Rinse under cold water for a minute or two and drain.
3. Bring 3C of water to boil and add sugar.cook until sugar dissolves.Add mashed taro first,then add sago and coconut milk.Bring to boil and remove from heat.Serve.
Remarks:
1. Taro does not need to be mashed finelyjeave in a few lumps to make it chewier.This dish can be served either hot or coid.
2.Bring water to boil first before adding sago.Stir constantly when cooking to prevent it from sticking together.Do not cook sago until fuliy transparent or the texture will be undesirable.
3. Rinse cooked sago under cold water to increase chewiness and to prevent it from absorbing too much liquid and swelling.
4. 1C (cup)=150ml; 1T (Table Spoon)=15ml; 1t(tea spoon)=5ml, 1/2t(tea spoon)=2.5ml, 1/4t(tea spoon)=1.2ml
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Taro Sago, Taro
Ingredients
1 Taro, 1/2 duck,3 iceberg lettuce leaves,a pinch of chopped scallion
Seasonings
(1) 1/2C corn flour,2T lard (or cooking oil),It salt.a pinch of pepper
(2) 3T oyster sauce,IT sugar,sesame oil as needed, 1/21 cornstarch
Methods
1. Remove skin from taro and cut into slices, then steam until done in a steamer. Remove and mash when it is still steaming,then add seasoning (1) and knead until smooth and soft.
2. Cook duck until done,remove and discard bones.Slice the duck meat and sprinkle a little dry cornstarch over the meat.Spread the mashed taro evenly over the meat.Pat a layer of dry cornstarch over surface and deep-fry in smoking oil until crispy. Remove.
3. Rinse lettuce leaves and shred,then line on bottom of serving plate.Cut the crispy taro duck into serving-sized pieces and arrange on top of lettuce leaves.
4. Heat IT of oil in wok to stir-fry seasoning (2) and 3T water until even. Re move and sprinkle with some chopped scallions to make dipping sauce.Serve the sauce on the side of the taro duck.
Remarks:
1. The deep-frying oil has to be smoking hot to prevent the mashed taro from absorbing too much oil and falling apart.
2. Use half a dock with bones,so that the duck meat will not shrink after cooking and become tough.
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Taro Duck, Taro
Ingredients
1 chicken leg, 6 small tar
Seasonings
(1) 1/2T cooking wine, 1/2T soy sauce
(2) 1/2T cooking wine. 1/2T soy sauce, 1/2t salt, 1/4t sugar, a pinch of pepper
Methods
1. Chop chiken leg into small serving pieces and marinate in seasoning (1) for a minute, then blanch in oil and remove.
2. Rinse taro well and cover with water, then cook with the skin on for about 15 minutes until done. Remove taro from water and peel off skin, then halve each one in two.
3. Return chicken leg to wok, add seasoning (2) and 1C water to taste and cook until boiled. Continue to cook for 10 minutes, then add taro.
4. Cook until taro are tender and the liquid is almost absorbed. Remove and serve.
Remarks
1. Small taro has a fine, soft texture. Oval taro is better. Wear a plastic bag on hands to prevent contact with the taro when rinsing.
2. The skin of taro is easier to remove after it is cooked .The liquid will be naturally thick and sticky.
3. 1C (cup)=150ml; 1T (Table Spoon)=15ml; 1t(tea spoon)=5ml, 1/2t(tea spoon)=2.5ml, 1/4t(tea spoon)=1.2ml
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Taro Chicken, Taro
Ingredients
2/3 lb. back ribs. 1 taro (about 5/6 lb.), 2 cloves garlic
Seasonings
(1) 1T cooking wine, 1/2T soy sauce
(2) 1T soy sauce, 1/2t salt. 1t sugar, a pinch of pepper
Methods
1. Rinse ribs well and marinate in seasoning (1) for 10 minutes.then deep-fry in smoking oil until brown and remove.
2. Remove skin from taro and cut into small pieces,then deep-fry in smoking oil and remove.
3. Heat 2T of oil in wok to stir-fry garlic until fragrant.Add ribs along with seasoning (2) and 2C water and bring to a boil.then reduce heat to low and continue to cook for 20 minutes longer.
4. Add taro and cook together for about 20 minutes until tender and the liquid is almost absorbed.Remove and serve.
Remarks:
1. Use a small crock pot that can maintain the temperature of the dish.Use a deep pot to hold the dish when the weather gets warmer.
2. Use the back ribs right above the belly pork as they are more tender. Blanch first and cook directly if desired,but ribs will be lighter in color.
3. 1C (cup)=150ml; 1T (Table Spoon)=15ml; 1t(tea spoon)=5ml, 1/2t(tea spoon)=2.5ml, 1/4t(tea spoon)=1.2ml
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Taro rib, Taro
