( 中文食譜在下面 For the Chinese recipe please scroll down )
I noticed the way the restaurant cooked it was most likely with the presentation and style in mind, with the pumpkin and taro largely staying quite firm in texture. But we all found we much preferred it if the pieces were cooked a little softer. So instead of either pan-frying, steaming or deep-frying the pumpkin and taro ahead of stewing, I oven roast them instead.
Roasting brings out the sweet flavour in pumpkin, and helps to soften the taro pieces whilst still allowing them to retain their shape and texture without becoming too mushy, as we still have to stew them in the coconut milk to finish cooking before they are served.
Everyone knows the health benefits which pumpkin can offer, but some people may be a little unfamiliar with taro. Taro root is a vegetable used in a variety of cuisines around the world. It has a mild, nutty taste, starchy texture, and lots of nutrition benefits. Taro is commonly added to savoury dishes but it can also add a creaminess to sweet recipes, therefore it’s a very popular ingredient among the Southeast Asian desserts.
You can find taro root at international grocers like Latin American or Asian and Chinese supermarkets, though it’s becoming a more common staple in supermarkets that carry specialty produce.
This is such an easy to make, healthy, simple yet satisfying; hearty and comforting dish. It takes less than an hour from peeling the pumpkin and taro skin to finish the cooking. So please don't forget to boil the rice first, when the rice is cooked, the coconut pumpkin taro stew is ready. The pumpkin is sweet and tender, the taro soft yet waxy, the coconut milk creamy and fragrant. To top it off by squeezing some lime juice over the stew will help by adding another layer of flavour to the dish.
You can use other types of squash like butternut squash instead of pumpkin; and you can also substitute the taro with potato too if you can't mange to get hold of both.
Three Ingredients Coconut Milk, Pumpkin & Taro Stew (Vegan)
500g small taro
400g can of good quality coconut milk
1 large bunch of coriander
Seasoning for roasting:
1 tsp salt
1 tsp ground black pepper
2 tbsp oil
Seasoning for the stew:
½ tsp salt
½ tsp ground white pepper
½ tsp sugar
½ tsp mushroom seasoning or
½ vegetable stock cube
- Preheat oven to 180C Fan, 400F, Gas mark 6
- Peel the pumpkin and taro with a vegetable peeler, and cut them into about 2½ cm size cubes.
- Put the pumpkin and taro cubes into a large bowl, add the seasonings for roasting, stir to mix and coat all the pieces evenly.
- Tip the pumpkin and taro pieces on to a slightly oiled baking tray. Spread and space out each cube. Bake in your pre-heated oven for 30 minutes. You shouldn’t need to flip them, but if you prefer to have evenly brown edges, you can carefully turn them over half way through cooking.
- Empty the can of coconut milk (the higher the percentage of coconut content, the better) into a large stockpot or saucepan, fill the can with water and pour in the pan too; add the seasonings for the stew and stir everything together over a low to medium heat.
- Use a spatula to carefully add the roasted pumpkin and taro to the pan, stirring to mix together. Bring the coconut milk to a boil over medium heat, then turn down to simmer, cover and cook the stew over a low heat for about 10 minutes. Use a fork to test if your taro is cooked enough, if the fork can pierce through the taro easily, then it’s done. Taste to adjust the seasoning.
- Turn off the heat, even if it appears to be a bit “soupy”, don’t worry, as the taro can absorb the sauce really quickly.
- Roughly chop up some coriander and add into the pan. Ladle the stew into a large serving dish, squeeze the juice of half a lime over the stew.
- Serve whilst hot with Thai fragrant or long grain rice, freshly blanched vegetables, enjoy.
Taro contains crystals of calcium oxalate just beneath its peel. This substance is sticky, bitter, and irritating to the skin unless neutralized during cooking. Wearing gloves when preparing taro is advised.
優質椰奶 1 罐 400g
青檸 1 個
鹽 1 小匙
黑胡椒粉 1 小匙
油 2 小匙
鹽 ½ 小匙
白胡椒粉 ½ 小匙
糖 ½ 小匙
香菇調味料 ½ 小匙或
- 預熱烤箱至 180C Fan, 400F, Gas mark 6 。
- 將南瓜和芋頭削皮，切成約 2.5 cm 大小的方塊。
- 南瓜和芋頭片倒在稍微抹油的烤盤上平匀排開。在預熱的烤箱中烘烤 30 分鐘。你不需要翻轉它們，但如果你喜歡烤至每邊緣都微焦的話，可以在烹飪過程中小心地把它們翻過來。
- 關火，即使看起來湯汁有點多 ，不要擔心，因為芋頭可以很快把醬汁吸收。
- 將一些香菜切碎，放入鍋中。 把椰香南瓜芋頭舀進一個大盤子裡，把半個酸橙汁擠在燉菜上。
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