Steamed Egg Custard – Thai Recipe – Kai Dtun
Stir Fry Vegetables – Healthy Thai Recipe
Fried Noodles with Seafood
Shrimp Paste – Kapi-Terasi-Belacan-Hom Ha
Indonesian Stewed Chicken – Semur Ayam
Vegetable Stir Fry with Noodles – Korean Style
Thai Chili – Prik Kee Noo
Japanese Wasabi – Wasabia Japonica
Black Bean Beef with Noodles
Prik Nam Pla – Thai Sauce
Thai Salad – Thai Yum Pla Grapong
Jackfruit – Artocarpus heterophyllus
Tapioca Pudding – Green Tapioca Pearls with Coconut
Mung Bean Recipe – Thai Dessert
Chinese Broccoli with Crispy Belly Pork – Kana Moo Grob
Crispy Pork Belly – Moo Grob
Chinese Broccoli – Gai Lan – Brassica Oleracea
Thai Fish Sauce – Nam Pla
Mushroom Curry
Garlic Shrimp Thai Recipe
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Taro Root – Dasheen – Colocasia esculenta
By admin | December 25, 2009
Taro Root is the edible corm of the Taro plant, Colocasia esculenta, and is also known as Dasheen. Believed to be one of the earliest edible plants in cultivation, Taro is native to S.E. Asia and is grown primarily for its edible roots although the leaves are sometimes eaten as a vegetable. The early Romans boiled Taro Root and ate it in a similar way that potatoes are used today. In parts of S.E.Asia, the Taro Root was a staple food before the introduction of rice.
Taro Root in its raw state is toxic but cooking or soaking the Taro Root in water removes all harmful traces. Taro Root has a very high starch content and it therefore provides good dietary fiber. Throughout the World, Taro Root has many uses and is an ingredient in Curries, Dim Sum, Cakes, Soups and Desserts and is also used as a flavour enhancer. Taro Root in Coconut Milk is a very popular Asian dessert.
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