How To make Sauteed Mixed Vegetables In Taro Nest
TARO BASKET (OPTIONAL:
40 g Taro
1 tb Salt
1 tb Cornstarch
Cooking oil for deep-frying SAUTEED VEGETABLES:
95 g Thinly sliced lotus root
-(one section) 40 g Sliced water chestnut
-(approximately 1/3 cup) 40 g Soaked dried black Chinese
-mushrooms (approximately 5 -pieces) 40 g Soaked black fungi
-(approximately 12 pieces) 40 g Snow peas (approximately 15
-pieces) 40 g Celery
1 tb Chinese celery (optional)
40 g Carrot (a few slices)
SAUCE:
4 tb Water
1 tb Cornstarch
1/2 ts Salt
1/2 ts Sugar
GARNISH:
4 Soaked dried black Chinese
-mushrooms 3 Tomatoes
6 Baby corn (approximately 80
-g) 6 Mustard green stems
-(approximately 115 g) 12 Soaked dried bamboo fungi
-(approximately 150 g) GARNISH SEASONING:
1 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)
SEASONING:
8 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)
* (Equipment needed: two small metal strainers) ** (Any combination of vegetables can be used, according to the season and the cook's preference) Here's another fussy one. The taro basket is gorgeous, the garnishes meticulously laid out surrounding it. Very nice, time consuming presentation. No taro? No problem. Grate a potato and make a deep fried potato basket. I won't tell... Chinese Cuisine Practical Class Platinum Award - Vegetable SAUTEED MIXED VEGETABLES IN TARO NEST (12 servings) Chef: Lam Sing-lun (Hotel Furama Inter-Continental) "Fragrant Surroundings Pond" conveys images of rural peace and petite elegance, both enhanced further by the rhyming sounds of the Chinese characters. A traditional dish, sauteed mixed vegetables, is presented innovatively. 1. For taro nest , cut taro length ways into thin (3 mm) slices. Cut
two-thirds of slices into thins strips (for edge of basket). Cut remaining one-third into strips 1.5 cms wide (for base of basket). Marinate with salt for 1 hour. Then rinse under cold running water for 3 hours. Drain and mix with cornstarch. Form woven basket on inside of one mold. Lay second mold on top. Deep-fry mould-framed taro over low flame. 2. Slice each mushroom into four. Halve each fungus. Remove snow pea strings. Cut celery diagonally. Cut carrot into patterned pieces. 3. Mix sauce ingredients well. 4. For garnish (optional): Slice black mushrooms. Peel tomatoes, remove seeds and cut each into 4 slices. Cut baby corns and mustard green stems in half. Drain black fungi. To cook 1. Bring garnish seasoning ingredients to the boil, add mustard green stems and black mushrooms for 1 minute. Add remaining garnish ingredients and bring to the boil again for another minute. Drain and trim. 2. Bring seasoning ingredients to the boil, add all "sauteed vegetables" ingredients except snow peas and cook for 1 minute. Remove vegetables. 3. Blanch snow peas in boiling oil for 1 minute, and remove when crisp. Pour excess oil out of wok. 4. Add sauce and all "sauteed vegetables". Saute for 1 minute. To present 1. Place taro basket in middle of serving dish. Arrange trimmed vegetable garnish strips around basket (see photograph). 2. Place sauteed vegetables in basket. From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 27 1992.
How To make Sauteed Mixed Vegetables In Taro Nest's Videos
Stir Fry Seafood Bird Nest ឆាសំបុកចាបគ្រឿងសមុទ្រ
There are two part in this cooking first part is to make a Bird Nest from Taro. Watch the first 5 1/2 minutes
Shredded Taro
Chicken flavor mix
Salt
Oil for deep fry
Two strainer to make the basket (see the videos)
Seafood Stir Fry
Shrimp
Scallops
Imitation crab meat and squid if you have it available
Chinese broccoli
Baby corn
Can straw mushrooms
Celery
Snow peas
Carrots
Green onion stem
Red sweet pepper
Chopped garlic
Chopped ginger
Fish sauce
Cooking wine
Cornstarch
Sesame oil
Soup broth ( my home made)
Oyster sauce
Hoisin sauce
Chicken flavor mix
To donate to my channel please click the link below
Copeland’s Culinary Eats. Healthy Meals, 21 Days of Wellness - Spicy Sautéed Okra & Toasted Quinoa.
Copeland's Culinary Eats by Sharon! Yum! is real time baking and instruction. Flying solo or special guest appear to make the show fun and exciting. I feature everyday ordinary people and treat them like the stars they really are to their family and friends. We have fun baking and talking.
The Best Pescatarian Dishes | MasterChef Canada | MasterChef World
Learn how to make a range of the best fish dishes from a simple lobster risotto to an elegant braised and deep-fried smelt.
Subscribe to MasterChef World here:
Welcome to MasterChef World!
MasterChef World highlights the best moments from the world's favourite cooking television show.
Watch mystery box challenges, invention tests, pressure tests and find how-to recipes and masterclasses from world-class chefs!
MasterChef offers ordinary home cooks the opportunity to become extraordinary chefs!
Who will compete in the battle to become the MasterChef? Watch MasterChef World to find out!
All content is distributed via Banijay Rights.
#masterchef #masterchef #howtocook
Healthy Taro Chips | Gabi Chips
Tired of the greasy and unhealthy chips? Cook this alternative taro chips to have that guilt-free snacks. Taro is also known as Gabi in the Philippines, and it's a root crop most cooked in stews. But I'm using taro/gabi as a healthy alternative to potato chips. It's easy to make, it's low-carb, and overall a healthier-option for snacking compared to standard potato chips or crackers.
This recipe is still a fried taro chip, so feel free to bake the taro chips if you want an oil-free chips.
Full list of ingredients and measurements:
.
.
.
.
.
Music background courtesy of:
Walk by ikson:
Music promoted by Audio Library
Taro vs. Potato: What's the Difference? with Chef Martin Yan
This is a video on how to use a cool root vegetable: taro. One of the world's favorite roots, Taro can be used similar to a potato for savory cooking, like potato salads, but is also great for sweets. Taro becomes almost custardy when cooked, making it perfect for pudding, dumplings, breads and more. It is also a great source of Fiber, vitamin B6, and Potassium.
Recipe: Chef Martin Yan's Taro Pancakes (like taro latkes!):
Makes 4 servings
1 pound taro, peeled
1 medium onion
3 green onions, chopped
1 egg, beaten
1 teaspoon salt
1/2 teaspoon black pepper
1-2 tablespoons all-purpose flour
Cooking oil
½ cup sour cream
1. Finely shred taro and grate onion into a large bowl. Drain off any excess liquid.
2. Mix in green onions, egg, salt and pepper. Add enough flour to make mixture thick.
3. Heat about ¼-inch of oil in a heavy skillet over medium-high heat until hot. Drop two or three taro mounds (about 2 to 3 tablespoons each) into oil; flatten to make 1/8-inch to ¼-inch-thick pancakes. Cook, turning once, until golden brown. Lift out with a slotted spoon; drain on a paper towel-lined plate. Keep warm while making remaining pancakes.
4. Serve with sour cream on the side.
For more on taro, visit:
How to Make a Simple Stir Fry
A stir fry is a very simply dish to make when taking an assortment of vegetables directly from your garden into your kitchen. This video demonstrates a very simple and healthy stir Fry dinner for you to make either yourself or your whole family.
HOW CAN YOU SUPPORT US?
▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀
This is how we make our living and it would be a pleasure if you support us!
Get our Merchandise from
iCULTIVATE ONLINE COMMUNITY
▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀
Website:
DISCUSSIONS & SOCIAL MEDIA
▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀
Facebook Group:
Facebook Page:
Instagram:
Twitter:
Reddit:
Newsletter:
PODCAST
▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀▀
Podcast: