Taro With Cured Meats In A Pot
8197
難度
★★★★
30分鐘
分量
4人
材料
做法
Ingredients
|
|
|---|---|
| 600g | taro |
| 1 pc | Cantonese cured sausage |
| 1 pc | cured duck leg |
| 100g | Cantonese cured pork belly |
| 20g | ginger |
| 3 cloves | garlic |
| 3 stalks | spring onion stem |
| 1 tsp | salt |
| 1/2 cup | coconut milk |
 |
做法 |
|---|---|
| 1 | Peel and cut taro into 1 cm thick pieces and steam for 10 minutes. |
| 2 | Cut ginger and garlic into slices, and spring onion stems into sections. |
| 3 | Steam pork belly, sausage and duck leg for 10 minutes, allow to cool. |
| 4 | Cut pork belly and sausage into slices and duck leg into chunks. |
| 5 | Heat a clay pot over midium heat, stir fry ginger and garlic in 2 tablespoons of oil, stir in cured meats, add 1/3 cup of water and bring to a boil. |
| 6 | Reduce to medium heat, add taro, stir lightly, cook for 2 minutes, add coconut milk, spring onion and salt, cover and cook for 1 minute. |
| 7 | Finally turn off the heat and allow to simmer in residual heat for 5 minutes. |
貼士
The heavier a taro feels, the more moisture it contains. Pick a taro that has a lighter feel.
Taro can be deep fried or steamed. Deep fried taro has a firmer texture whereas steamed taro becomes soft and mushy.
