Taro Infused With Lemon Grass And Ginger Food

TARO INFUSED WITH LEMON GRASS AND GINGER

Steps:

• Boil the taro in water for 1 hour or until tender. In another saucepan, combine remaining ingredients over low heat. Cover and let steep while the taro cooks. Drain the taro and transfer to a mixing bowl. Pass the infused milk through a sieve to remove the solids and add to the bowl of taro. Mash the taro as you would potatoes. Season with salt and pepper.

LAING - TARO LEAVES IN COCONUT MILK

Steps:

• Sautee garlic, onion, lemon grass and ginger in a thick, heavy bottomed wok.
• Add meat and brown, then add shrimp and cook until pink, add smoked fish (if using). Season well.
• Pour in the first 4 cups of thick coconut milk , and bring to a boil while stirring continuously to avoid curdling.
• When the mixture has thickened, add the taro leaves.
• Stir occasionally over medium heat.
• When the liquid is almost dry, add the remaining 2 cups of coconut milk, and the chillies. Keep stirring to avoid curdling.
• Add vinegar.
• Cook over low heat until coconut milk turned almost into oil. Serve hot or at room temperature with rice.