For Shweta and Shreya
Taro was plenty where I grew up. My mom cooked taro stems with dry fish or shrimps, taro green with Ilish (fish) head. Yaers later at a Hawai'ian luau (traditional Hawai'ian feast), I ate chicken wrapped and cooked in taro leaves. The islands of Hawai'i has a tropical climate and has similar flora to other tropical places of the world. Also, the fertile volcanic soil makes crops taste better. Even the Hawai'ian potatoes have a distinct flavor you can discern. Anyhow, I digress. Back to my roots.
My mom taught me a trick to make the frozen taro stems taste better. She asked me to dry roast the frozen vegetables in a wok on low heat until the water evaporates before I start cooking them so the stems don't become a mush from the excess water.
Ingredients:
Minced onion- 1 medium
5-6 garlic cloves smashed or to taste
Minced green chilies (optional, I prefer it for extra flavor
Red chili powder about 1/2 tsp or to taste
Dry fish, preferably chepa/shidol. Soak in warm water, Clean scales well. Remove heads if needed (if the dry fish is not too fresh or else it might taste bitter)
You may use whatever dry fish you have including Bombay Duck. Can substitute it with shrimps or make a vegetarian version with mustard paste.
Turmeric powder
Salt
Tip: If you want the taro stems to itch less, you may soak/boil them in vinegar water or lime juice. Fresh taro stems may also be boiled in water and strained before cooking.
Method:
Taro was plenty where I grew up. My mom cooked taro stems with dry fish or shrimps, taro green with Ilish (fish) head. Yaers later at a Hawai'ian luau (traditional Hawai'ian feast), I ate chicken wrapped and cooked in taro leaves. The islands of Hawai'i has a tropical climate and has similar flora to other tropical places of the world. Also, the fertile volcanic soil makes crops taste better. Even the Hawai'ian potatoes have a distinct flavor you can discern. Anyhow, I digress. Back to my roots.
My mom taught me a trick to make the frozen taro stems taste better. She asked me to dry roast the frozen vegetables in a wok on low heat until the water evaporates before I start cooking them so the stems don't become a mush from the excess water.
Ingredients:
Minced onion- 1 medium
5-6 garlic cloves smashed or to taste
Minced green chilies (optional, I prefer it for extra flavor
Red chili powder about 1/2 tsp or to taste
Dry fish, preferably chepa/shidol. Soak in warm water, Clean scales well. Remove heads if needed (if the dry fish is not too fresh or else it might taste bitter)
You may use whatever dry fish you have including Bombay Duck. Can substitute it with shrimps or make a vegetarian version with mustard paste.
Turmeric powder
Salt
Tip: If you want the taro stems to itch less, you may soak/boil them in vinegar water or lime juice. Fresh taro stems may also be boiled in water and strained before cooking.
Method:
- In a wok, heat mustard oil. Fry the minced onions and garlic. Add the dry fish/shrimp.
- Since the taro is frozen or boiled (if fresh), you may add the stems later when the masala is halfway cooked. You will get a better idea as you cook a couple of times.
- Add salt, turmeric, red chili powder, and minced green chilies. Stir lightly occasionally to toss the spices uniformly. Serve with steamed rice.
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