PrintRecipe: Steamed Taro with Chopped Salted Chile Peppers
Steamed Taro with Chopped Salted Chiles
This is one of Fuchsia Dunlop's favorite recipes.
Ingredients
1 1/4 pounds taro
1/4 teaspoon salt
5 tablespoons peanut oil or melted lard
2 tablespoons chopped salted chiles (duo la jiao)
1 teaspoon black fermented beans (dou chi), rinsed
2 teaspoons finely chopped garlic, optional
Procedure
1. Wear rubber gloves to peel the taro. If they are tiny, you can leave them whole; otherwise, slice them, or for really large ones, cut into batons. Place in a heatproof bowl with the salt and 2 tablespoons of the oil or lard, and use your hands to mix thoroughly; set aside.
2. Heat the wok over a high flame until smoke rises, then add the remaining 3 tablespoons oil or lard and swirl around. Add the salted chiles, black beans, and garlic, if using, and stir-fry briefly until they are fragrant.
3. Pour the chile mixture over the taro. Place the bowl in a steamer and steam over a high flame for about 30 minutes, until tender. Serve in the bowl, giving everything a good stir before eating.
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2 Comments:
Is it hard to find taro? Is there an on-line source for it?
Ed Levine at 10:54AM on 02/16/07
You should be able to find taro at your local Asian market.
Alaina Browne at 11:02AM on 02/16/07