Perfectly crispy fritters made with taro roots, carrots, garlic, and green onions. Served with a sweet chili sauce!
Kolokassi, from its ancient name “colocasia esculenta”, known as taro, is a root vegetable prepared the same way as potato. Chirino me Kolokassi, is a recipe from the Cypriot cuisine, which is stewed pork with taro.
Learn how to prepare taro paste with three ingredients: taro, coconut milk, and sugar. Taro paste is a great filling for bread, mooncake, mochi, or pastry.
Perfectly crispy fritters made with taro roots, carrots, garlic, and green onions. Served with a sweet chili sauce!
Crispy taro puffs, or 'wu gok' as they're known in Cantonese, are also sometimes referred to as 'phoenix tail crispy dumplings'. At traditional dim sum restaurants, the chef may sometimes cover the wu gok in phoenix tail shrimp, which is where this name comes from. Remember that it cannot be too crispy, so as to ensure its phoenix lifelike quality.
A comforting and warm dessert of tender taro (kalo) pieces slowly simmered in a sweet (with just a hint of salt!) coconut milk sauce. Sprinkle with sesame seeds for an extra nice touch ^_^
Learn how to prepare taro paste with three ingredients: taro, coconut milk, and sugar. Taro paste is a great filling for bread, mooncake, mochi, or pastry.
Simmered Taro (Satoimo no Nimono) is a classic home-cooked recipe that complements the main dish in a typical Japanese meal. This side dish is a humble yet wonderful way to appreciate the remarkable texture and pleasant sweetness of this starchy root vegetable.
Taro bun is a classic Chinese sweet steamed bread called bao. It’s very similar to custard buns, dou sha bao (豆沙包 buns with sweet red bean filling) and lin jung bao (蓮蓉包 buns with sweet lotus seeds paste filling). This taro bun recipe has a step by step photo and a video to show you how to make this delicious taro buns for breakfast or snack.
If you've been wondering about the mysterious root, here's everything you need to know about Taro! From what it is to how to eat it, experts weigh-in.
Taro paste is a popular Asian sweet filling. It is great to use for buns, bread, mochi and taiyaki, just like red bean paste. In this taro paste filling recipe, it has both instant pot and stove top methods to guide you.
This Taro Rice recipe is a big bowl of comfort. I bet you won’t stop at just one bowl! Buttery taro cubes, seasoned rice, Chinese sausage, aromatic dried shrimp, and scallions make a delicious meal for any time of day.
I’ve walked past this funny-looking tuberous vegetable more times than I can count when I shop at my local Whole Foods. Maybe you have too? Or perhaps you’ve spotted it listed on a menu somewhere, or while strolling through an Asian grocery store. Or maybe you’ve been eating this purple-tinged root since day one. We’ll count you as one of the lucky ones. For the rest of us, it’s time we figure out what taro is and what we should do with it.
Carbohydrates, they’re terribly controversial. Therefore, in order to not get stuck in the middle of it all, I stick with doing what is best for my body. For over a year now, carbohydrates have certainly not been my friend, and while doing the PK Protocol (which is ketogenic in nature), I eliminated all forms to...
The recipe for taro ice cream is super simple and the finished product is quite yummy and not to sweet. It also uses super healthy coconut milk!
I was in the Shopping Centre today with the boys and as we were making our way from one random location to another we passed a yoghurt ...
Taiyaki is a beloved and iconic street food from Japan. Now, it has become popular around the world. This delicious treat consists of a crispy, waffle or pancake-like exterior enveloping a warm and indulgent sweet filling.
This Sago Soup with Taro is the ultimate dessert fix. Creamy with taro, it's perfect for cozy nights and uses just six ingredients!
I know that I've said that making dim sum is best left to the experts. I have to say it again. I just can't help but tinker with recipes that intrigue. These wu gok or taro croquettes, for example, I wonder how they burst into these flaky, almost feather-like crumbs. My curiosity overcame me one day and I thought I should just try to see how they are made. There's no harm in trying. All the ingredients are available to me and I have the recipe in my trusted dim sum book (Chopsticks Recipes: Dimsum by Cecilia J. Au-Yang). I was sure my son would appreciate my efforts because it is his favourite on the dimsum menu. The recipe is pretty straightforward and the process was easy. I changed the filling a bit because the recipe uses light soy sauce but I seem to taste oyster sauce in the ones we eat in the restaurant. I followed the exact recipe for the dough because that part is new to me. The dough is made of steamed taro root and wheat starch. Wheat starch is different from wheat flour. I don't know how to put in words what the difference really is because it is rather scientific. It is starchy rather that floury (duh!) and becomes translucent when mixed with boiling water. It is available in Oriental supermarkets. Having said all that, the finished croquettes didn't turn out as it should but the tasters said that they were actually nicer than the ones at the restaurant because they were crispier and less greasy. That must be because they did not have as much flakes that absorb the oil. The verdict: they are very doable at home, easy and very delicious. I must make some more because the first batch was polished quicker than it it took me to make them. This recipe will make 16-20 croquettes. Ingredients for the pork and prawn filling: 150 gms. of minced pork 150 gmc. of raw shelled prawns, roughly chopped 2 tbsps. oyster sauce 1 1/2 tbsps. of cooking oil 1 tsp. chopped garlic 1 small carrot, chopped 4 chestnut mushrooms, chopped 1 tsp. sugar 1 egg, lightly beaten Method: Season the pork and prawns with 1 tbsp. of oyster sauce. Heat up a wok and, when hot, add in the oil. Stir fry the garlic in the oil for 1 minute then add the chopped carrots and stir fry for 2 minutes or until it begins to change to a lighter colour. Add the mushrooms and stir fry again for another 2 minutes. Add in the seasoned pork and prawns and stir fry on high heat. Add the last tablespoon of oyster sauce and the sugar. Fry until the prawns turn pink. Lastly, add the beaten egg and sesame oil and stir fry until the mixture thickens, about 2 minutes. Leave to cool and use as a filling for the croquettes. Ingredients for the taro dough: 1 kg. of taro 1/2 c. wheat starch 1/3 c. boiling water 1/4 c. sugar 1 tsp. salt 1/4 c. of oil cooking oil for frying Method: Peel and cut the taro into big pieces. You can buy peeled frozen taro from Asian supermarkets. Steam the taro for about half an hour until soft. Test with a fork. Peel off the dry outer layer of the cooked taro and grate the middle part. You will need 560 gms of grated cooked taro for this recipe. Pour boiling water on the wheat starch and stir to mix. When cool enough to touch, knead gently to a smooth dough. Put this in a food processor and add the taro, the sugar, salt and oil. Blend until a soft, smooth dough is achieved. Form an approx. 35 gm. ball of dough in a wheat flour dusted board. Press an indentation in the middle and scoop a 1 tbsp. measure of filling. Fold the edges towards the middle and gently seal. Coax into a quenelle shape. Heat up enough oil for deep frying. When very hot, lower a few of the croquttes carefully into the oil. Fry on medium heat for about 4 minutes until flaky and browned. When done drain on racks with a tray under it. All rights reserved ©Adora's Box Copyright 2011. Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you. You might also like Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER. Pork and Prawn Siomai. Wontons. Siopao (Char Siu Pao). Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER.
A comforting dessert soup filled with soft taro chunks and chewy sago pearls, this delicious taro sago is delicious both hot or cold!
Today, I am sharing a recipe to make taro swirl bread. I use taro paste from my previous taro paste recipe, so if you want to make this bread, please refer to …
These marbled taro buns are pillowy soft in texture with the perfect amount of sweetness–you’ll want to make them every week for breakfast. Make sure to purchase big taro root at the store; unlike little taro root, big taro has purple-flecked flesh. Also, take care to wear gloves when handling the raw taro root, as it can cause skin irritation. While they take a bit of time to make, these buns are definitely worth the effort.
Taro is no stranger to Asian cuisine. From taro leaves to its roots, consuming taro has been around since ancient…
This Sago Soup with Taro is the ultimate dessert fix. Creamy with taro, it's perfect for cozy nights and uses just six ingredients!
Easy Taro Oatmeal recipe. This unique breakfast idea is gluten free and can be made vegan. Tastes like your favorite boba drink.
I was in the Shopping Centre today with the boys and as we were making our way from one random location to another we passed a yoghurt ...
