I love this , grew up eating it at least weekly , the usual method quite boring but very satisfactory , scrub that hairy pelt , poke , boil until tender , let settle , serve warm with the best butter you can get your mitts on.

Enter MrV and he goes and grabs eddoes ( same thing , different name , possibly a smaller size or slight variation of breed) and goes and does a divine curry with , no recipe ,just off the top of his head.


so gang , anyone here partake ? if so how do you like yours ?


and no , I have never tried Poi ...

In my culture, we eat it in soups, but I believe it's most commonly used in a dessert soup called Che. It's often cooked up with some variations of sweetened coconut milk, sweetened sticky rice, tapioca pearls (not the big black kind used in boba drinks, but the small white ones), and bananas. It's delicious =)

I like taro root in many of its manifestations. I've even had taro root ice cream in Taiwan.

But one of my favourites has got to be deep-fried taro pastries at the dim sum house.

Here's a photo and description:

http://yumhoney.wordpress.com/2008/07/12/d...-deliciousness/

We like the dim sum version that is a taro cake thing- cooked mashed taro, rice and bits of dried shrimp molded into a square and panfried to a golden deliciousness, each bite dipped in some soy sauce and a hot chili oil.

Woven taro nest full of tofu, veg and mushroom-based faux oyster sauce at a now-defunct Toronto vegetarian restaurant. Have to try making taro something at home. When I was in Hawaii they had a limited-time special taro pie at McDonald's (did not have one).

Fresh taro seems to spoil quickly and it's hard to find really fresh taro, at least the few times I've looked in my supermarket.

I like Wu Gok too. Momo - I've never tried the taro version of those cakes, only the turnip variety, which I enjoy.

I also like taro flavored bubble tea.

I found frozen taro at the Korean grocery and passed due to having a non-frost-free freezer currently housing ice. It was little ###### of pure taro, looked a smooth texture, and the serving suggestion was them in a light brown sauce. The dim sum ###### look amazing. Will have to see if I can find them here.