Taro with Beef

Taro, believed to be one of the earliest cultivated plants, is usually grown for its edible, starchy corm. Taro is generally grown in paddy fields and likes damp, moist, and even swamp-like conditions. Taro should not be eaten raw, but it is completely safe (and tasty) when cooked. Taro can be roasted, baked, boiled, fried, etc, and it has a sweetly nutty flavor because of its natural sugars. The starch is easily digestible and often used in baby food. When making this dish with taro, I usually just put all the materials into a slow cooker or pot and go from there, but numerous other cooking methods work for cooking taro - braising with pork or beef, taro dumplings, bird's nest, and so on. Taro cake is also a delicacy eaten during Chinese New Year. In addition, taro can be used in desserts such as tong sui, bubble tea (one of my favorite flavors!), ice cream, and other desserts. Now that you've read about all these foods with taro, why don't you give this recipe a try?

Taro with Beef

by CJ Huang

Materials:

Mass	Weight	Volume	Number	Material	Notes
				taro, chunked
				beef, chunked	I made both the chunks about half to 3/4 inch on each side.
				soy sauce
				garlic, minced
				ginger, minced

Methods:

1. Place all materials into a pot and heat until meat cooked and taro softened. You can also throw all the materials into a slow cooker for a few hours and let that do all the work!

Fried Taro Biscuits

These taro biscuits are similar to the BBQ pork buns, but with a different filling and cooking method. Once they are made, they can easily be frozen and reheated later for a quick and easy snack or breakfast. These biscuits can be made with or without sesame seeds, but the sesame seeds do add something to the taste and texture. In addition, they can be prepared using a variety of cooking methods. I used pan frying, but steaming and baking are two alternatives. In addition to a variety of cooking methods, the fillings can be changed to suit your preferences! Although meats can be used as fillings, it will be a bit more difficult to get an even layer.

What are some of your favorite fillings?

Fried Taro Biscuits

by CJ Huang

Sweet taro paste pan fried inside a flaky bun, topped with sesame seeds.

Materials:

Mass	Weight	Volume	Number	Material	Notes
		3 cups		flour
		1-2 cups		water
		4 tablespoons		oil
				taro, mashed
				sugar	I used brown.
				sesame seeds

Methods:

1. Mix 3 cups of flour with one cup water, then add 2 tablespoons oil. Continue adding water as needed to achieve a soft, but not sticky dough. Cover the dough and let it rest for 20-30 minutes.
2. Mix the sugar and mashed taro to desired sweetness.
3. Form dough into a log with a diameter of approximately 1.5 inches.
4. Cut dough into approximately 2 inch segments.
5. Roll each segment into a circle approximately a quarter to half inch thick.
6. Add approximately 1 tablespoon filling to the center of the circle.
7. Pinch together dough, similarly to the BBQ pork buns.
8. With the pinched together side facing down, flatten the biscuit, making sure not to push too hard or the filling will come out.
9. Wet the top of the biscuit with water and dip it into the sesame seeds.
10. Heat oil and spread it around the pan.
11. Place biscuit on heated pan and cook until slightly browned on one side. Repeat with the other side.