Steamed taro with shrimp meat
- 300g taro
- 100g pork
- 100g shrimp
- 2 chicken egg
- spring onion
- spices, kitchen utensils
- Step 1: Potatoes are washed, boiled, peeled, and mashed. Soak the wood ear mushrooms until soft, remove the stalks, and then chop them finely. Separate the egg whites and yolks into 2 cups. wash spring onion and slice to be small piece. Onions peeled, washed and chopped.
- Step 2: Wash and dry the pork. Wash shrimp, remove the tail end, black thread on the back. Mince and mince meat and place in a bowl.
- Step 3: Put taro, shrimp meat, wood ear, egg white in a bowl. In a bowl, add 3 teaspoons of sugar, 1/2 teaspoon of seasoning, 1 teaspoon of salt, 3 teaspoons of fish sauce, ground pepper, scallions, and onions and mix well.
- Step 4: Put the bowl of ingredients in the steamer for 30-40 minutes. When the ingredients are cooked, spread the egg yolk evenly over the face and open the lid.
- Step 5: When you see the egg yolks are cooked, turn off the heat. Place the dish in a bowl and serve with hot rice.
Duck cooked with taro
Duck cooked with taro is both delicious and easy to eat, this will definitely be a great choice for your family menu on weekends.
- Duck: duck
- Taro: 300gr
- 2 red balls, 2 white balls
- Spices: sugar, salt, fish sauce….
- Coconut water, ginger, white wine
- Vermicelli, vegetables, side salad, green onions
- Dipping sauce: 2 white balls, sugar, lemon
- Ginger root washed, crushed mixed with white wine.
- Duck washed, cut into small pieces, rub the mixture of wine and ginger all over the duck body for about 20 minutes, then rinse with clean water, drain.
- Put duck meat in a bowl, add chopped dried onion, white chao, red chao, 1 teaspoon salt, 1 teaspoon sugar, ½ teaspoon seasoning, a little pepper, mix well and let stand 2-3 hours.
- Put a pot on the stove, add oil, wait until the oil is hot, add the fragrant garlic, put the marinated duck meat mixture into the pot, stir-fry with high heat until the water boils, then turn down the heat, cook for 20 minutes.
- During this time, you peel the taro, wash it and cut it into bite-sized pieces.
- Mix the dipping sauce with the ingredients: 2 white chao balls, 1 teaspoon sugar, a few drops of lemon, puree the chao to dissolve the ingredients.
- When the pot of duck meat cooks for 20 minutes, add coconut water or hot boiling water to the surface of the duck, cook on low heat. Season to taste, cook for about 40-45 minutes, then add taro and cook together.
- When you see that the taro is soft, you should taste the seasoning again to your taste, turn off the heat and add finely chopped green onions. Ladle into a bowl and serve with vermicelli, vegetables and dipping sauce.
City charter taro
Taro la street is one of the specialty snacks of young people in Hanoi, beautiful small round cakes with the fragrant aroma of taro combined with sweet green beans or can be other fillings depending on the taste. The hobby is done skillfully and meticulously, you will love it!. Is a potato variety from Bac Can, of Chinese origin, and has been migrated to Vietnam for a long time. Taro dish has a unique taste and aroma that young people seek to eat a lot.
- Japanese sweet potato (like purple potato)
- Sugar, glutinous rice flour
- Peeled green beans
- Deep fried dough
- Taro and sweet potato we bring wash, cut into small pieces and then steam them for about 10 minutes (remember to steam, not boil, lest the potato paste will spoil the flour), while still hot. Then bring them puree together in a bowl with 1 tablespoons of sugar.
- Cooked green beans, puree with sugar, taste until sweet enough.3.
- Crack the eggs into the flour, breadcrumbs, and squeeze until the dough is really soft.
- Shape the potato into a circle of the appropriate size. Similarly, we also mold round green bean paste, the size is only 1/2 of taro.
- Put the mung bean paste in the center of the taro powder, and round them up.6. Roll the molded potatoes in breadcrumbs, fry until golden brown. Note: If you want to eat salty filling, you just need to make the filling of meat, shrimp and ear worms to suit your own taste.
- Start frying taro cake: Use a pan to wash and then pour in enough oil, turn on the stove so that the oil is hot, drop the potatoes in and fry them until golden brown on all sides. Basically, the ingredients of the previously cooked taro dish we have cooked up, you just need to fry it quickly until the outer layer is golden crispy.
- Note that while frying, limit the use of chopsticks, which will crush the potatoes. Let the potato balls turn golden on one side, then gently turn them over with chopsticks until the potatoes are golden brown. Scoop out the taro on a paper towel to absorb excess oil. Serve on a plate and enjoy hot, dipping with chili sauce or ketchup are very delicious.
So we have a delicious plate of street taro to eat at home and can invite parents and grandparents to enjoy it while it’s still hot, isn’t it?
Steamed taro cake with coconut milk
On days when the family has a party, it will be more hearty and cozy when you make a delicious and beautiful steamed taro cake for the whole family.
A combination of two purple colors of taro leaves and taro leaves, steamed taro cake has a beautiful appearance due to the alternating layers. Moreover, the aroma and sweet taste of these two ingredients blend together, it is delicious to eat with coconut milk!
- Taro 300 gr
- Camellia leaves 50 gr
- Rice flour 185 gr
- Tapioca flour 75 gr
- Coconut milk 400 ml
- Sugar 145 gr
- 1 pinch salt
- Preliminary processing of ingredients: When you buy taro, you remove the roots, peel it, soak it in diluted salt water for about 10 minutes, then wash it with water several times and cut it into thin slices to taste. Leaves you wash, then remove the damaged, wilted leaves. Then rinse with water several times and then dry.
- Mix the purple mixture: Put the pan on the stove, turn on the high heat for the pan to heat up quickly, then add the Camellia leaves and 300ml of filtered water, cook for about 5 minutes. Then, pass through a sieve and filter out the leaves that only retain the water. Put in a large bowl 150g rice flour, 50g tapioca starch, 120g sugar, 1/2 teaspoon salt, and water, stir well, then add 200ml coconut milk, stir until the ingredients are mixed together. Finally, add the pre-prepared taro, stir gently to absorb the seasoning.
- Steamed purple mixture: Prepare a steaming basket and put a bowl of purple tapioca mixture in, steam for about 1 minutes, let the mixture cook evenly.
- Mix the white mixture: Put in another bowl 35g rice flour, 25g tapioca flour, 25g sugar, 130ml coconut milk, stir until the powder is dissolved.
- Steam the white mixture: When the purple layer is cooked, open the lid and slowly add this white mixture and continue steaming for about 15 minutes, so that the white mixture is cooked evenly.
- Finish: When the steaming time is over, use a toothpick to lightly pierce the cake, if the cake is still stuck on the toothpick, cover the lid and steam for another 5-10 minutes. If the cake is no longer sticky, remove the cake and turn off the heat. Put the cake on a plate and cut it into triangles and drizzle some coconut milk on top. Such a dish is finished.
- Finished product: Steamed taro cake with coconut milk is done. With beautiful colors, the two colors are clearly separated and there is a faint scent of coconut milk. Eating in has a greasy, soft feeling, adding a bit of toughness from thin slices of taro which is very attractive.
Taro pork skin cake
Taro pork skin cake is a cake made from taro combined with some other ingredients to create a dish with a delicious, sweet taste. This is a favorite snack of young children, also a common dessert at sidewalk stalls.
- Steamed taro: 300gr
- Tapioca flour: 400g
- Rice flour: 45gr
- Glutinous flour: 45gr
- Street; 400g
- Coconut milk: 700ml
- Pineapple juice: 200ml
- Cold water: 150ml
- Salt: 1 teaspoon
- Boiled taro, put it in a bowl, and crush it with a fork or a special tool.
- Put in a large bowl 400ml coconut milk, 200g sugar, ½ teaspoon salt, 150ml cold water, 200g tapioca flour, 25g rice flour, 25g glutinous rice flour and pureed taro. Stir well, then strain through a sieve until smooth.
- Put in another bowl 300ml coconut milk, 200g sugar, ½ teaspoon salt, 200ml pandan juice, 200g tapioca starch, 20g rice flour, 20g glutinous flour. Stir well and also strain through a sieve to get a silky smooth mixture.
- Bring water to a boil in a steamer and place a greased mold in it. Next, you pour a layer of blue dough and steam for 4 minutes. After 4 minutes, you pour a layer of white flour and steam for another 4 minutes. Repeat for the rest of the dough.
- When the cake is cooked, you can cut it into bite-sized pieces and enjoy. Pork skin cake will be more delicious when eaten with coconut milk.
- Taro, peeled: 300g
- Fresh milk: 200ml
- Fresh cream: 100ml
- Condensed milk: 50ml
- Sugar: 2 tablespoons
- Hand-held egg beater
- Ice cream mold
- Potatoes are peeled, washed and cut into pieces. Then bring the potatoes to boil. When the potatoes are cooked, put them in a bowl with condensed milk and mash them.
- Fresh cream and sugar in a clean bowl, use a whisk to beat the cream mixture. Put the fresh cream mixture in the bowl of mashed taro with fresh milk, mix well. Add 2 drops of vanilla flavor and mix well.
- Pour the mixture into an ice cream mold, cover with a lid and place in the freezer. After about 2-3 hours, you use a spoon to stir once, do about 1-2 for the cream to be smooth.
- When you see that the ice cream is foamy, you can take it out to enjoy.
- 450g taro
- 225g granulated sugar
- 55ml filtered water
- 1 vanilla tube or 4,5 gr vanilla sugar
- kinds of spice
- kitchen tools.
- Step 1: Peel the taro, wash the slime on the potato, then cut it into used bars, so that the potatoes are really drained.
- Step 2: Put the top pan on the stove to boil. Put the taro in and fry, when the potato is just cooked, take it out.
- Step 3: Take another pan on the stove, add sugar and vanilla and a little water to boil over medium heat. When the sugar-water mixture thickens, add the fried taro.
- Step 4: Continuously stir the taro until the sugar turns white and clings to the potato, then turn off the stove.
- Step 5: Put the taro jam on a tray, let it cool and then put it in a glass jar for preservation. You can also pack it to give to your loved ones!
Taro vegetarian dumplings
Ingredients for making taro vegetarian dumplings:
- 420g flour
- 1/2 teaspoon powdered sugar
- 4 spoons of sugar
- 3 tablespoons baking powder
- 2 tablespoons cooking oil
- 240ml fresh milk
Ingredients for preparing taro vegetarian dumplings:
- 1 taro
- 1 tablespoon cooking oil
- 1/8 teaspoon salt
- 1 spoons of sugar
- Put flour, sugar, salt, baking powder in a small bowl and mix well. Next, you add fresh milk and knead it vigorously with your hands until the dough becomes a smooth and clump-free mass.
- Bring the dough to rest for about 3-4 hours, cover it with cling film to prevent the dough from drying out. Taro, peeled and cut into pieces, washed, cooked, cooled, and pureed.
- Mix taro, cooking oil, sugar, salt, mix well and break into small round balls. When the dough is finished, knead it again to make the dough flexible and break into balls twice as big as the filling. Roll out the dough, then put the filling in the center of the dough and wrap it up.
- You let it steam for about 30-40 minutes, then the cake is cooked and enjoy. During the steaming process, every 15 minutes, you open the lid and wipe off all the water so that the water does not fall back onto the cake.
- Glutinous rice: 200gr
- Taro: 300gr
- Fresh milk: 100ml fresh milk
- Coconut water: 900ml
- Coconut milk: 400ml
- Sugar, salt
- Pineapple juice
- Tapioca powder: 1 tablespoon
- Water soaked with cold or warm water overnight to bloom.
- Taro is peeled, washed, cut into finger-sized pieces or arbitrary squares, then soaked in water for about 2 hours and then drained.
- Put taro in a pot with 170g of sugar and 100ml of fresh milk (this is how to increase the sweetness and fat of potatoes). Put the pot on the stove to cook until the taro is cooked and then turn off the stove. You can add a little salt to the pot of potatoes to make the potatoes more flavorful.
- Squeeze the coconut to extract the juice, set aside. After that, continue to squeeze to get the juice (take about 900ml of water), put the coconut milk in the pot and cook with sticky rice. When glutinous rice is ripe, add 100g of sugar along with pandan leaf juice to create aroma.
- Heat the glutinous rice with fire until all the sticky rice is blooming and smooth, then add the taro. Then when you see the sticky rice swells and thickens, turn off the heat.
- Add coconut milk, 1 tablespoon sugar and ½ teaspoon salt, 1 tablespoon tapioca starch and add a little water to dissolve. Put the pot on the stove to add the coconut milk mixture, bring to a boil, stir, then turn off the heat.
- Ladle the tea into a cup, add coconut milk on top of the tea and enjoy.
Taro spring rolls
Always present in family parties, taro spring rolls are not only favored when appearing in small kitchens, restaurants or even luxury restaurants.
- Minced pork 200 gr
- Fresh shrimp 100 gr
- Crab meat 50 gr
- Taro 1 of
- 1 carrots
- Onion 1/2
- Chicken eggs 1
- Vermicelli 20 gr
- Pumpkin rice paper 1/2 pack
- Cooking oil 250 ml
- Common seasoning 1 little (salt/sugar/seasoning/pepper)
- Process materials: Buy shrimp, wash, remove the head, peel, take only the back, then wash with water, drain and then mince. Taro, carrots peeled, washed, then cut thinly and then cut into long strands. Peel the onion, wash and dice it. Soak the vermicelli in water for about 10-15 minutes until soft, then take it out to drain, then cut into pieces about 1 finger.
- Seasoning: Put in a bowl of prepared ingredients including: Shrimp, minced pork, taro, onion, carrot, vermicelli, 50gr crab meat, 1 chicken egg, 1 teaspoon salt, 1 teaspoon white sugar, 1/2 teaspoon pepper, 1 teaspoon seasoning and mix well to infuse seasoning.
- Spring roll roll: Spread the pumpkin rice paper out, then put some marinated meat mixture on top. Then fold the two sides of the cake inward and roll it up.
- Fried spring rolls: Put about 250ml of cooking oil in a hot pan on the stove, wait for the oil to boil, then fry the spring rolls on medium heat. When the spring rolls are cooked, the color turns golden evenly, then you fry the spring rolls with high heat until the spring rolls are beautifully golden, then turn off the heat and put on a plate.
- Finished products: Spring rolls with shrimp and taro meat are fried evenly, looking very eye-catching, crunchy in the mouth, the filling inside is fully spiced, soft and fragrant. Serve with raw vegetables and sweet and sour chili garlic fish sauce.