Saturday, December 4, 2010

Braised Taro With Dried Shrimps

Taro is such a versatile root tuber veggie that you can cook them in soup or make them into fritters , puffs , pudding, cake and even ice cream ! Oh, I am sure many of us just heart this root tuber . We love them braised and today I just want to share this Hakka cuisine with you.  A dish favored by the Hakka people  :) 

The combination of taro and dried shrimps really make a perfect pair , resulting in a taste that is so flavorful!  Love this dish , the braised  taro, soft and fluffy just melt in the mouth bursting with the awesome flavor of dried shrimps and garlic. What a wonderful dish !

This dish is easy to make and with just this dish I can have easily finish two bowls of rice :)) For people who are short of time this is the best dish to prepare. This dish takes about 30 minutes to prepare. Taro soften easily and the flavor infused into them fast. This dish is very popular with my family and it has been sometime since I last cooked this.   I took this recipe from  Food 4 Tots  and thanked her for sharing this simple yet delicious Taro dish  :)

Braised Taro With Dried Shrimps ( adpated from Food 4 Tots )

Ingredients :

500g taro (peeled and diced) – about 1 palm-sized taro
50g dried shrimps (washed, soaked and drained)- retained the water for soaking
3 garlic cloves (chopped)
3 shallots (chopped)
1 stalk spring onion (diced)

Seasonings (mix well):
½ tsp salt (cut down the amount if you add in water for soaking dried shrimps)
½ tsp sugar
½ tsp pepper
½ tsp chicken stock granules


1) Peel the taro and cut into cubes. Wash, rinse and pat-dry. Set aside.
2) Heat up 2 tbsp oil over low heat to sauté the dried shrimps, chopped garlics and chopped shallots till fragrant.
3) Pour in 600ml water (including water for soaking dried shrimps), add in taro and bring to a boil.
4) Stir in all the seasonings mixture, cover with a lid and simmer over low heat for about 2 minutes.
5) Open the lid, stir constantly over low heat until the liquid is fully evaporated. Sprinkle with chopped spring onions. Serve hot.

Have a great weekend !

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  1. I never tried this before but looks good and delicious :)

  2. I never eat this way before, but i bet it taste good.

  3. I like taro and this is one dish that my mum used to cook for us. Lovely!

  4. Wow! Thanks for this! It's new to me.
    When younger, my parents would braise taro with meat sych as pork ribs, or duck. A Hakka speciality mum would make is taro braised with belly pork - where the sliced taro is sandwiched between pork that has it's skin seasoned with soy then fried til it's a wonderful deep mahogany colour.
    Mum braises dried shrimps with members of the gourd family like courgettes, marrow, hairy gourd or even aubergine.
    (Throwing you a smile from Minh! X)

  5. Gosh...look at those braised floury and creamy! I know it tastes HEAVENLY!

  6. yeah, i know this is really good..yummy yummy!

  7. Arthur..the American called yam taro. it is not the same. Yam to the american is sweet I rather not confuss them hahaha or they will cook sweet potato instead of taro :) must try cooking taro this way...tasty and flavorful :) is delicious..flavorful :)

    Cheah...yesss..I can have double helpings of rice with this dish alome :) must try eating taro this way...delicious. I like taro with pork belly too. Over here we called the sandwiched dish " Kow Yok " in cantonese. Thanks , I received Minh's smile...teach him to call me Aunty Elin when he learns to speak :)))

    Angie...yess it is..yummyumm :))

    Lena...hahaha we love this dish , don't we :p

  8. This dish is always a hit in our family. It had been a while since I last cooked it. Guess it's time I need to look for a good taro to make this dish for my family. Glad it suits your family's palate and thanks for the mentioning. ;)

  9. Food 4 tots....thanks for the recipe:) we love it!!!


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