May be this old wives' belief is the same one held by the Ibans of Sarawak.
Taro or Yam as some people call it is popular amongst the indigenous people of
Recently I was given several of them as gifts and I took them to a friend's house to cook. Bless her heart. She is always so kind to me.
Cut the stems and peel off the outer skin with a good sharp knife.
Use lots of newspapers to prevent the sap from sticking to kitchen table tops.
This is how you peel off the skin of the taro.
Well prepared taro - both stem and sucker.
Throw the cut vegetables into a pot of water (no oil). When the taro is soft add some Salai Fish or sun dried fish of good quality or just some ikan bilis. Before serving add pepper and salt. If you like the dish to be slightly spicy add cut chillies and pepper.
this is the taro/yam stew which is fresh and delicious. If you happen to have a poor stomach condition from having eaten too much during a festival...this is the right dish to settle your discomfort.And I know you would be blessed by many because it is such a nice simple and yet tasty home cook dish for both young and old.
The taro is a popular food throughout the world and a major export of Fiji. Taiwanese have given this product as great commercial value too by processing it into beautiful snacks for tourists.
(You can add other vegetables to the stew too e.g. pumpkin leaves and flowers; ladies' fingers and long beans if you happen to have some or any kind of leafy jungle vegetables you like.....)
Cheers.
10 comments:
i just love yam..
Give an old crop a new name and it becomes popular. LOL Good marketing.
Once my mum was given this thin reddish brown yam. We used only the young shoot. My goodness, It was very very itchy. We didn't have gloves then, so we wore two plastic bags.
We fried up the ikan bilis before we simmer the young stems. Taste really delicious.
funny when i think of it,the stem is itchy when touched but no feeling of itchiness in our stomach after eating,...mmm??
Dear Wenn
I just love yam....so many desserts can be made from it..
thanks for visiting.
Dear Ann
I am not so sure of different kinds of taro. But the Foochows only like the Bilong Wow...the ones which have striations like the betel nut. And the texture is fabulous..these sell at RM6.00 a kg now. the lesser types are about 3 - 4 RM per kg.
Yes...the stems are itchy...
Dear Ah Ngao..
the stems are itchy when we prepare them...after cooking (due to change of temperature) the itchiness causing sap will disappeare...hope this is the correct scientific explanation.
The Cantonese like the white yam leaves. We know this is Cantonese becaus emy aunties who married Foochows will come back to my grand ma's place and raid the pantry. Except for me, My Hakka husband wasn't advenurous in food, we are neither here nor there.
Hi Ann
I think different dialectic groups like different kinds of vegetables. When young I remember the Cantonese family next door to us grew one kind of Cantonese vegetables which up till today I do not know how to cook or how to eat....I still see this vegetables sometimes in the Tamu in Miri but dare not ask...just in case I get laughed at...Wow...you don't don't how to eat!
Ignorance of something such as a vegetable can be viewed as ridiculous by some people! So I am rather careful.
is it "Sea Yang Chai" ? or in Cantonese "Sai yon choi" ?
Ah Ngao...
I know how to cook See Yong Choi or water cress....it is the big leaf one...that stands quite tall in the garden...a bit like coffee plant.
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