Taro is a root veggie that my family loves. I will normally braised them with dried shrimps or with red fermented beancurd ( nam yue ) and pork belly . Or at times , I cook them in soup orstir fry with baby 'kai lan ' . No matter how you cook them, they will turn out great. A versatile dish that most people loves . Restaurant chefs can whip up great taro dishes and each time you ask them ..any new dishes and they will always have a new taro dish available . Like taro in noodles , anyone ??? :p I shall try that one one day . Taro can be cooked savoury or sweet . Either way ,it is good to eat :)
For today's sharing it is just Simply Braised Taro with dried shrimps....the taro was creamy and fluffy soft with the flavor of dried shrimps infused into the gravy and creamy taro...a well braised taro dish is indeed appetizing :)
I prefer my taro pieces to be lightly fried in grapeseed oil for 8 minutes before braising it with the dried shrimps .The reason is I don't want the taro pieces to become too soft till it becomes disintergrated. I want it soft but yet I want to be able to feel the soft creamy chunks when I place them in my mouth....so by doing this, it will helps to hold its shape...my mom taught me this :)
Braised Taro With Dried Shrimps
1 medium taro - peel skin and cut into bite sized chunks
1/2 cup dried shrimps - wash and soak for 10 minutes, drain dry
5 pips of garlic - crushed
2 slices of ginger
1/2 tsp chicken stock powder
a dash of white pepper
400 ml of hot water
1/2 cup grapeseed oil for frying the taro pieces
Heat 1/2 cup of grapeseed oil in a non stick wok , put in the taro pieces and lightly fry them for 8 minutes. Dish up and drain off excess oil from the wok but keep 2 tbsp of the used oil in the wok.
Put in the dried shrimps , garlic and ginger and fry them till fragrant, add in the fried taro and stir fry till well blended . Pour in 400 ml water and chicken stock powder and braise the taro under medium low heat till it is soft and the gravy is thick . Add a few dashes of white pepper and dish up. Garnish with italian parsley or scallions and serve with rice.
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