Skip to main content

Taro with baby kai lan



I'm a big fan of Taro ~ Yam and we were introduced to this dish when we dined at a restaurant just before Chinese New Year.  It became an instant hit with my family members and I didn't hesitate to stock up this baby kai lan and taro before the market place closed for the festive season.  Managed to replicate this dish to suit our palate and it was delicious.










I can have this straight on its own as I simply adore Taro ...............

Recipe for Taro with baby kai lan

Ingredients
  • 350 gm taro/yam, nett wt., cut into cubes
  • 250gm Hongkong baby kailan, washed and drained
  • 10 gm dried shrimps, washed and drained
  • 3 pips garlic, chopped
  • 1  tsp chicken granules  (optional)
  • 1 to 1.1/5 cups water
  • Seasalt to taste
  • Dash of pepper
Preparation
  1. Saute the chopped garlic with some oil, add in the dried shrimps, stir-fry till fragrant.
  2. Add in the taro cubes, stir-fry.  Add in water, chicken granules and seasalt and let it simmer till taro is creamy and soft.  (You may need to add in more water as taro is very absorbent).
  3. Meanwhile, boil a pot of water, add in some salt and oil, blanch the kai lan for about 4 mins., drain, set aside.
  4. When the taro is cooked and water is partially reduced, test for taste and toss in the blanched kai lan.  Mix well.
  5. Dish up and serve immediately with hot white rice.


I'm submitting this post to  Malaysian Muhibbah Monday.  Do check it out  'Here'.


Comments

  1. I love kai lan and this is such a simple and healthy dish that I like to cook at home for my family.

    ReplyDelete
  2. Cheah...I love this dish ! Happy Valentine's Day to you and hubby :) Have a romantic and wonderful one!

    ReplyDelete
  3. cooked this several times, nice!

    ReplyDelete
  4. I was introduced to this dish by Elin.
    Delicious.

    ReplyDelete
  5. Happy Valentine's Day to you & your darling! haha... Hope you're going to have the most romantic evening. Enjoy!
    P/s I love this dish a lot too.
    Kristy

    ReplyDelete
  6. I have seen this dish circulating in blogs but have yet to try it...bookmarked!

    ReplyDelete
  7. Thanks, Kristy. I'm sure you've had a romantic evening with your loved ones too.

    ReplyDelete
  8. Interesting recipe. Kiving! and thanks for sharing.

    ReplyDelete
  9. Hey Auntie Cheah thanks for the entry :)
    I like the addition of kailan to the taro dish I am familiar with, time to harvest some taro I think.

    ReplyDelete
    Replies
    1. You're most welcome and if you have taro to spare, try this out.

      Delete
  10. I've never had this dish! Looks so yummy as compared to normal stir-fried kai lan.

    ReplyDelete
    Replies
    1. Yes, this is something different. Try once and see how it is.

      Delete
  11. Taro is quite "rare" in Melbourne. It is usually found in the frozen section in Asian mart.

    This dish is so homely and yummy.

    ReplyDelete
  12. Yes, I've seen it before in some of the Asian stores.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set