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'.


Labels:

Comments

  1. ann lowFebruary 13, 2012 at 1:28 PM

    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. ElinFebruary 13, 2012 at 2:29 PM

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

    ReplyDelete
  3. lenaFebruary 13, 2012 at 4:13 PM

    cooked this several times, nice!

    ReplyDelete
  4. WendyinKK February 13, 2012 at 9:38 PM

    I was introduced to this dish by Elin.
    Delicious.

    ReplyDelete
  5. My Little SpaceFebruary 14, 2012 at 7:22 PM

    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. JeannieFebruary 15, 2012 at 12:22 AM

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

    ReplyDelete
  7. Sokehah cheahFebruary 15, 2012 at 12:30 AM

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

    ReplyDelete
  8. EdithFebruary 15, 2012 at 9:10 AM

    Interesting recipe. Kiving! and thanks for sharing.

    ReplyDelete
  9. 3 hungry tummiesFebruary 15, 2012 at 9:53 AM

    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. Sokehah cheahFebruary 16, 2012 at 12:02 AM

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

      Delete
  10. pigpigscornerFebruary 15, 2012 at 2:28 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 16, 2012 at 12:03 AM

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

      Delete
  11. ZoeFebruary 16, 2012 at 12:16 PM

    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. Sokehah cheahFebruary 17, 2012 at 11:31 PM

    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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe

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.
22 comments
Read on for the Recipe