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

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more