Taro Recipes

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Lunar New Year: Taro Cake Recipe Recipe

Remember I shared my crab cake recipe as a party food idea for the Super Bowl? Well, I developed a vegetarian version for my husband Lulu as well. I mixed shredded taro roots and rice and added green peas for extra color. Visually, they looked pretty similar to crab cakes, and their texture resembled the "real thing" too. The only difference, which you probably already guessed is the taste. But Lulu doesn't like crab, so that's a good thing!

Check back this entire week for my vegetarian dishes in preparation of Tết, the Asian New Year celebration.


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Banh Khoai Mon: Fried Taro Cake Recipe Recipe

Fried taro is a dish I enjoy a lot whenever we eat a dim sum place. It's starchy, filling, salty and of course, who would deny fried food? But I can make the exact same dish at home for a lot less.

To recreate this recipe at home, I pan-fried cubed bánh bột khoai môn (taro cake), then sautéed the taro pieces with dried shrimp, mushrooms, coarse sea salt and parsley. How easy is that?


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Canh Khoai Mo Recipe (Vietnamese Yam and Shrimp Soup) Recipe

Khoai mỡ is an exotic yam that originates from Asia. The root vegetable has a rough, charcoal-colored skin with a creamy flesh. It's grated and cooked until soften. The texture is unique once it's cooked. It's resembles pork fat, hence the word "mỡ", which means "fat" ("khoai" means "potato"). Like many other Buddhist vegetarian dishes, this ingredient is used to imitate meat. However, this time I served it with shrimp balls and taro pieces ("khoai cao") in a soup.

This vegetable was not available in France, so I didn't have it as a child. I first tasted it in a temple in Saigon. It’s very versatile, and can be served either as a dessert or in a "canh" ("soup" in Vietnamese). Khoai mỡ is one of those ingredients that are quite expensive in America but cost almost nothing in Saigon. In Vietnam, this type of root vegetable are planted in great abundance but here, in the US, canh khoai mỡ is more a nostalgic dish that takes you down memory lane if you grew up in Vietnam.


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Tofu Eggroll Recipe Recipe

Tofu Eggroll Recipe

02.28.11 by Jackie

I finally made my own soy milk. I had a lot of fun squeezing the boiled, blended soy beans and collecting the liquid. I got the girls to help me out. We used the solid remnants, called okara or soy bean paste, to fill eggrolls. I'm telling you, nothing goes to waste in our home! If you don't have time to make okara (because it's quite time-consuming), you can buy it ready made in Korean markets.

To make the eggrolls, I blended the soy bean paste mixture with matchstick-cut fried potatoes, wood ear mushrooms, bean thread noodles and fried tofu. It’s packed with protein and makes a great substitute for meat. I served the eggrolls with the usual accompaniments: vermicelli rice noodles, Vietnamese herbs and shredded cucumber. You’ll love it!


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Taro Root Korma Recipe Recipe

Taro Root Korma Recipe

09.15.10 by Jackie

Taro korma is an Indian vegetable curry. The spicy gravy contains fried onion paste and yogurt and is flavored with ginger-garlic paste as well as several Indian spices. Taro pieces are fried till crispy, and then finish cooking in the curry paste. Taro is a very starchy ingredient that makes the gravy a lot thicker and denser when added.

Kormas can be either vegetarian or "non-veg" with any assortment of vegetables, fried cheese such as paneer, or meat such as goat korma. I came up with this dish for a very simple reason: there was a basket full of taro waiting to be cooked!  Taro root usually doesn’t keep for more than a week, and it will turn sour when it's mixed and stored in the freezer. Buy it close to when you’re ready to cook, and enjoy it. It’s definitely worth the effort.

Taro Root Recipe with Picture


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