1, taro chicken soup with coconut juice
Bones and bloodshot chicken legs, cut 5minto 3cm pieces, washed with clear water for 5 minutes, drained, marinated with salt, curry powder and garlic juice for a while, and then fried in a pot until golden brown. Cut taro into ribs of 1.5cm, fry until golden brown on both sides, then steam until soft, add oil, saute shallots and ginger slices, add chicken pieces, stir fry for a while, add coconut juice, cook for a while, and finally add taro to collect juice, add salt and sugar to taste.
2. Taro cake
Shredding taro, ham and smoked duck, diced onion, adding Jamlom salad oil in a hot pot, shredding ham and smoked duck, frying taro thoroughly, putting it in the air, adding seasoning and chopped green onion, adding appropriate amount of water into sticky rice flour, mixing with Jamlom salt and pepper to make paste, applying salad oil on a steamer, pouring all the mixed materials, and steaming in a steamer for 20 minutes.
3. steamed spare ribs with taro
Wash the ribs, marinate them with seasoning for 10 minute, then fry them in hot oil until they change color for the first time and take them out. Peel taro, cut into small pieces, fry in hot oil and take it out. Stir-fry garlic cloves in 2 tbsp oil, then add ribs, add seasoning 2 and 2 cups of water, and bring to a boil. Turn to low heat and cook for 20 minutes. Cook the taro together for about 20 minutes until it becomes soft and the soup is slightly dry.
4. Chopped Chili taro
Wash taro, cut into pieces, and cook in water until soft (note: don't have too much water, just cover taro). When the taro is soft, add chopped pepper and season with salt. Finally, add chopped green onion and stir fry a few times.
5. Garlic taro
Brush the outside of the taro, put it in a steaming tray, steam it in a wok (foot pad) or a steamer for about 20 minutes, and try to insert it with bamboo sticks or chopsticks, which will make it easy to pass through and feel fluffy (or steam it outside the rice cooker with 1 glass of water until the rice cooker jumps). When steaming the taro, you can prepare garlic paste and wash the garlic before you go.