The only food I think of when I think of Mid autumn festival are mooncakes…. Roasted taro will have a light, dry, chewy texture, and sweet flavor. Cover and boil for about 1 1/2 hours, or until tender. Clean and store taro tubers like sweet potatoes. Pre-blanching helps to absorb flavors when you simmer with seasonings. It is then tempered with mustard oil, turmeric powder, dried red chili and fenugreek seeds. This tradition is mainly observed by the Hakka and Cantonese people and is popular in Kuala Lumpur. It is certainly not poisonous or harmful. Enjoy the Boiled Taro/Malanga (Chembu Puzhungiyathu) with a spicy chilly-shallot dip. Boiled baby taro Malanga Root/Taro (Chembu) – 3 to 4 large ones (1 kg approx) Water – as Place taro in a saucepan, cover with water and bring to the boil.
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