Taro, Tofu and Mushroom Stir-fry

This is one of the easiest dishes I have ever prepared... and with only 4 major ingredients, too!

The secret to the dish is a good XO sauce!

Basically saute onions, garlic and ginger.  Add a tablespoon of XO sauce and let the sauce cook for several seconds.  Add the taro (sliced into thick strips) and stir fry until almost done.  Throw in cubed tofu (1 big block of tofu) and mushrooms (any kind you prefer is fine) and stir fry some more.  Adjust seasonings and then you're done!

Sauteed Pork, Taro and Korean Mushrooms

This is another example of cooking without a recipe...

1 small thumb of ginger, sliced thinly
1 small onion, sliced thinly
1 piece of pork tenderloin, cleaned, trimmed and sliced into matchstick strips
1 piece of taro, cubed or sliced in strips
1 pack of Korean shimeji mushrooms
2 pieces Korean King Mushrooms, sliced
light soy sauce
oyster sauce
salt and pepper, to taste

Marinate the pork strips in soy sauce and oyster sauce (a 350-gram piece with 2 tablespoons soy sauce and 1 tablespoon oyster sauce, as well as ground black pepper) for about 15 minutes.

Meanwhile, fry the taro pieces until almost cooked and lightly browned.  Set aside to cool slightly.

Saute the ginger and onions.  Add the marinated pork and cook until half done.  Throw in the mushrooms.  Add chicken stock, 1/4 cup at a time, so the mixture is not too dry.  Finally, add the taro.  Season to taste.  Simmer until done; thicken with cornstarch slurry.

Done!

Taro Sago (西米露)

It's been stormy since Monday!  Apparently there's 3 storms in the vicinity.  And they're wreaking havoc with the Habagat (southwest monsoon).  I remember that 6 years ago, it was also the Habagat that brought such severe rains that the whole city went under water.

So far, however, while it has been raining on and off, it hasn't been a continuous downpour (knock on wood) and for that I am extremely grateful... considering the news that the nearby dam was nearing spill level!

Anyway, rainy days like these always make me long for hot soups... usually savory but this particular instance a sweet one!

Taro Sago is a common dessert in Chinese restaurants.  Sago is tapioca, usually the smaller kind but I like the bigger, chewier ones!  Unlike the usual chilled sago desserts (mango, avocado, pomelo, etc.) the taro sago is served steaming hot.  The "soup" reminds me of hot desserts that we enjoy when we're in Hong Kong (walnut paste, sesame paste, that sort of thing).  

It's not that difficult to make, although I used to think that it was.  While the ones served commercially are smooth, I rather like a chunky soup with little bits of whole taro (gabi in the vernacular) with big sago.  And because I still had some kamote balls from yesterday...

I had 2 (very comforting) bowls! 

The recipe:

750 grams taro, peeled, diced and steamed until cooked
1 cup cooked sago (big or small, as you prefer)
600 ml coconut milk
1/2 cup brown sugar
tangyuan/mochi balls, optional

Drain the cooked taro and mash lightly.  Add the coconut milk to the taro root and stir until blended.  If you like a smooth, lump-free paste/soup, process in a food processor (or use an immersion blender).  Mix in sugar (adjust sugar according to personal preference).  Heat over low-medium heat until sugar is dissolved.  Stir in sago.  Let the pot boil before putting the heat off (and adding boiled tangyuan).  Serve hot. 

Braised Chicken and Taro

There are a number of ways to cook chicken with taro.  One of the simpler ways is braising in a soy sauce "broth" or sauce.

The recipe:

500 grams boneless chicken thighs, sliced into fourths
1 tablespoon light soya sauce
1/2 tablespoon Shao Xing wine
1/2 teaspoon cracked white peppercorns
1/2 tablespoon cornstarch

400 to 500 grams taro (Chinese variety), cubed

4 thin slices of ginger
4 cloves garlic, smashed
2 stalks onion leeks, sliced diagonally, white and green parts separated

1 cup chicken broth
1/4 cup milk or coconut cream, or more to taste
2 to 4 tablespoons light soya sauce (depending upon personal taste and saltiness of soy sauce)
1 cup straw mushrooms, parboiled (optional)

Marinate the chicken pieces in soy sauce, Shao Xing wine, pepper and cornstarch.  Let stand 10 to 15 minutes.

Meanwhile, saute the ginger, garlic and the white parts of the leeks.  Add the chicken and stir fry a few minutes, until lightly browned.  Throw in the taro and stir fry several seconds.  Add in the chicken broth, milk, soya sauce and mushrooms (if using).  Season with salt and pepper, to taste.  Simmer about 20 to 30 minutes, until taro is soft and tender (cooking time depends on the size of the chicken and taro pieces).  Garnish with the green parts of the leeks.

Note:  I used light soya sauce which makes the dish look a bit pale.  Dark soy sauce may be used instead but add cautiously since dark soy sauce tends to be saltier than light soy sauce.