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Seriously Asian: Lotus Root

Serious Eats Chichi Wang 18 comments

Whether it's stir-fried, boiled, braised, steamed, or deep-fried, lotus root remains crisp yet tender, with a creamy and starchy texture that's similar to taro root. Lotus seeds can be boiled and added to dessert soups or ground to make lotus seed paste, a common ingredient in sweets like mooncakes and daifuku. More

Grocery Ninja: Lotus Roots, Enlightenment, and Chomping on Culinary Crack

Wan Yan Ling 12 comments

Last week, the Russian housemate came back from the grocery with a pack of what looked like fossils. On close scrutiny, they turned out to be dried lotus roots—something I should have been excited about, as I’ve been craving lotus roots and had not realized they were available. More

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