We’ve got some amazing certified organic taro in the shop right now but how do you cook it?
Star volunteer, Yuyu Hsaio, shows us in these traditional Taiwanese recipes.
Taro rice noodle
This is a classic taro dish in Taiwan. My recipe is vegan though traditionally we would include pork. If you do wish to add pork, use a cut which can be sliced easily and add the pork in at step 3 after you have browned the taro.
1 medium size taro (peeled and chopped into 3 cm pieces)
8 dry shiitake (thinly sliced), you can also use fresh shiitake though these will have less aroma.
2 shallots (thinly sliced)
2 Spring onions (chopped into 4cm lengths)
1 stick of celery (finely chopped)
rice noodles 150g-200g (follow the cooking instruction on the package)
olive oil or vegetable oil
1 tbsp soy sauce
white pepper (can replace with black pepper)
1 tsp sesame oil (can omit)
vegetable stock 1500~2000ml
Step 1: Soak the dry shiitake in cold water 3-4 hours in advance, once softened, you can slice them. If using fresh shiitake this step is not necessary.
Step 2: Fry the shallots in a generous amount of oil until they are light golden brown. Transfer to a bowl (draining the oil) to stop it cooking and set aside.
Step 3: Use the same pot and oil from step two to fry the shiitake and white part of the spring onion for 2-3 minutes, then place taro into the same pot and fry until slightly browned. *If using pork, add now and fry until sealed and browned.
Step 4: Pour the stock into the pot and place on a high heat, once the stock is boiling, turn the heat down to a medium heat and keep cooking until taro is soft (check it after 20 minutes). Please note, do not put the lid on while simmering as the taro will turn to smoosh.
Step 5: Add the rice noodles and green part of the spring onion into the stock, then season the stock with soy sauce, a good pinch of salt and white pepper
Step 6: Serve with the celery and shallot sprinkled on top and drizzle with sesame oil.
Step 7: Enjoy!
If you like a sweet treat, this will be a good one for you to try. You can eat it as is, or enjoy with a glass of your preferred milk.
1 medium sized taro (peeled and chopped into 1cm slices)
Any sweetener you prefer – brown sugar or honey work well
pinch of salt
Splash of milk – Dairy or coconut works well.
Step 1: Place the taro in a steamer and steam for 20 minutes, or until soft. You can check with a fork.
Step 2: Mix the cooked taro with all of the remaining ingredients, which is best done when the taro is still warm. If you want a chunky texture, use a potato masher, or instead place into a food processor for a smooth texture.
Step 3: Enjoy!