Taro Root Recipes

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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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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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Bi Chay (Shredded Tofu and Crispy Mock Pork) Recipe

Bì chay is probably one of my favorite Vietnamese vegetarian street foods. Not only is it a popular everyday eat, but it is also very common at temples. It's a mix of fried Asian ingredients such as tofu, taro, potatoes, jicama and fine vermicelli noodles. The whole mix is topped with dry toasted jasmine rice mill. It gives a nice aroma and chewy texture to the blend.

Whenever I pack sandwiches for a picnic, I either make the good ol' cheese and vegetable sandwich or an Asian-style sandwich, which is called bánh mì chay. It is a Vietnamese-style baguette sandwich stuffed with bì chay, pickled daikon and carrots, and green sliced chiles.

You can also simply eat bì chay with bún (bún chay), the vegetarian equivalent of bún cá chiên (fried fish with vermicelli rice noodles). 

If you want to serve this as a appetizer (bì cuốn chay) for a vegetarian crowd, just wrap the bì chay in rice paper and create little spring rolls.


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Mini Fried Vegetarian Eggrolls (Cha Gio Chay in Vietnamese) Recipe

Eggrolls (Chả giò in Vietnamese) are a staple in Vietnamese cuisine. Despite its name, eggrolls contains no egg. They're filled with taro root, carrot, dried mushroom and rice vermicelli noodles. They also usually contain tofu or a meat product. This version is fried but there's also spring rolls that are not fried, I'll make those and post them some time soon.

This recipe is for my version of vegetarian eggrolls. They are very convenient when you're serving a large crowd. Eggrolls are the perfect party food. You can make them large and serve them with the main course, or make them smaller and serve them as appetizers. All you need is a good fillling and a ton of little helpers to wrap the crispy delicious cigar shaped snacks. Some of my earliest culinary memories are of my mom making me wrap a bunch of eggrolls before a party.

It took all of us about half an hour to wrap everything whereas if you're alone it'll take about 2 hours. It won't take that long for your guests to devour them though!


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