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

Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼

  These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery.  There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour.  Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days. Seasalt Chocolate Chip Cookies    ~    海盐巧克力曲奇饼        Ingredients 170 gm plain flour 1 tsp baking soda 113 gm butter (unsalted) 80 gm brown sugar 40 gm caster sugar 1 'L' egg 1 tsp vanilla 200 gm chocolate chips 1/8 tsp salt Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking Maldon seasalt flakes to sprinkle on cookie immediately after baking Method Sift the flour with baking soda and salt, set aside. In a stand mixer, beat the butter with the sugars, till soft and smooth. On low, add in the egg. Fold in 1/2 sifted flour, mix well fol

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.

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more! Chicken Floss Cake ~  鸡肉松蛋糕           Ingredients (A) 4 egg yolks 40 ml oil 50 ml milk 65 gm plain flour, sifted Chicken floss White sesame seeds Chopped spring onions (optional) a pinch of salt (B)  4 egg whites        40 gm caster sugar Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk. Mix in sifted flour till well combined. In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat til