CHINESE TARO RECIPES RECIPES

Steps:

• Wash and rehydrate the dried shrimp. In a bowl, wash the shrimp in warm water for a few seconds and drain the bowl. Pour hot water into the bowl, and let the shrimp rehydrate for 5-10 minutes. The shrimp should be soft and tender to the touch when rehydrated.
• Chop our lap cheung, ginger, garlic, green onion. For the lap cheung, cut off a few coin-sized slices as garnish for later, and cut the rest into small pieces. Mince the ginger and garlic, and chop the green onion into small pieces. When the dried shrimp is fully rehydrated, chop the shrimp into very fine pieces.
• Precautions: wear food-safe gloves and place a hand towel underneath our cutting board.
• Set the stove to its highest heat setting, and heat the wok for 3-5 minutes as we prepare our regular ice flour. Using a food scale, weigh out the rice flour into a bowl, add water, and mix together for 30-60 seconds.
• After the wok is hot enough (you should see it releasing a tiny amount of smoke), add vegetable oil and mix it around the surface of the wok.
• Before we add the taro, start boiling water - enough water for the taro + enough water to minimally submerge the plate in the wok as it sits on top of the steamer rack.
• Add salt, sugar, chicken bouillon, and oyster sauce to the wok, and stir it around for another minute.
• Pour the boiled water into the wok, stir for a few seconds, and cover the wok until it starts boiling again (about 2-3 minutes.)
• Coat the plate that you'll be using with a little bit of vegetable oil. This is so that when we're done cooking, the taro cake won't stick to the plate.
• When boiling, uncover the wok. Sample the taste of your taro, and adjust if necessary. Stir the flour mixture for a few seconds and pour it into the wok, as well as sesame oil. Stir the wok around for about 90 seconds, so that the flour and taro are evenly mixed together.
• Scoop out the taro cake mixture into the plate you oiled earlier, and smooth out the surface of the cake so it's flat. Wash the wok before we start steaming.
• Place a steamer rack in the wok, and add enough boiling water to the wok so that when the plate sits on top of the rack, the water is just touching the bottom of the plate.
• Once the 20-25 minutes is up, let's uncover the wok. To check if the taro cake is ready, poke it with chopsticks. If it's not ready, the cake will stick to the chopsticks.
• After the taro cake is cooled, you're ready to cut it.

Steps:

• In a medium bowl, soak the mushrooms in 1/4 cup cold water until softened (30 minutes).
• In another bowl, mix flour and starch in water.
• Heat 9-inch round pan with a little oil.
• Stir-fry taro with shoyu, oyster sauce, and salt for a few minutes.
• Mix taro into flour mixture.
• Add pork.
• Pour into oiled pan.
• Drain and squeeze mushrooms dry.
• Cut off and discard stems and mince the caps.
• Top cake with garnishes.
• Bring water to a boil over high heat in a covered steamer large enough to fit the pan without touching the sides of the steamer.
• Carefully place the pan into the steamer, cover, reduce heat to medium-low, and steam just until cake is set and firm to the touch (45-60 minutes).
• Cool and cut into slices.