Braised Taro with Kailan
Braised Taro with Kailan is a vegetable dish where young tender kailan leaves is served with a melt in your mouth taro sauce infused with dried squid. In this dish taro is not just a supplemental ingredient like how it’s used in soups and stews but it is the star of this dish. The taro makes up the character of this vegetable viand where its creaminess blends well with the tender but firm kailan leaves and stems. The flavour is then enhanced by the dried squid giving it a smoky seafood character that makes this dish really tasty.
- 1 large pack baby kailan
- 4-6 pcs small round taro (not the large ones), cut in half
- 2 pcs medium sized dried squid, thinly sliced
- 1 cup chicken stock
- 4 cloves garlic
- fish sauce
- freshly ground black pepper
- peanut oil
- Rehydrate squid in 1 cup of hot water and set it aside for at least 30 minutes. Drain squid and remove any excess liquid.
- Blanch baby kailan in boiling water with salt, once stems are tender remove from heat then drop it in ice cold water. Drain then set aside.
- In a wok add peanut oil then sauté garlic and rehydrated dried squid, stir fry for a minute.
- Add the taro and the chicken stock, bring to a boil then simmer while wok is covered in medium low heat until taro is cooked and partly melting, roughly around 15-20 minutes. Liquid at this stage would have reduced to ¼ cup.
- Add the cooked kailan, toss into the sauce then season with fish sauce and freshly ground black pepper.
- Remove from wok, place in serving platter then serve.