If you can choose both, why choose one of them?
Taro is not a staple food that is foreign to me. Although, sometimes taro and yam alternate in my family's food supply. There are many ways to serve taro, but indeed the old-fashioned one always leaves an impression on rural communities that breed taro farming.
In the past, I have shared the “Taro Bowl” recipe combined with spicy tempeh. In this recipe, I made taro instead of rice. This is especially useful for carb dieters who want to reduce rice consumption.
If you haven't read my post about this, you can read it here: Taro Bowl With Spicy Tempeh
This time I will serve taro in two simple ways, namely by boiling and frying. Actually, this is not an option. We can present both ways of presentation because they can be done in stages that are concurrent or connected to one another.
To get fried taro results, we have to boil the taro first. That's why I said earlier that the two taro presentation techniques are connected to one another. But if you don't want fried taro for the reason of wanting an oil diet, then you only need to serve boiled taro.
There are always choices to be healthier, even though the more delicious taste makes us often complacent to choose food that is served with the risk of worsening health. For example, if there is a choice of boiled or fried food, most people will choose fried because the smokey sensation produced by fried food will be more delicious.
But the deep fry method which produces a more delicious taste has the risk of increasing cholesterol which will trigger various diseases. So boiled food is indeed more feasible to choose when considering health.
Apart from health problems, old people did not have much stock for cooking oil. So they prefer to cook by boiling. This includes cooking mostly boiled vegetables and then served with spicy chili sauce.
How To Make Boiled Taro.
Make sure you have gloves before processing taro. This is to prevent the hands from becoming itchy because they are exposed to the sap produced from taro. Peel the taro slowly. Don't peel the taro skin too thick. Taro meat is too expensive to throw away.
Here we can see that taro is sometimes slightly purple in color, but mostly white like tuber meat in general.
After the taro is peeled, cut the taro according to taste. I cut taro to form like fries but thicker.
Prepare the salt water. Then, soak the taro pieces that have been washed beforehand in the salt water. Make sure the taro is clean from the mucus that comes from the sap.
So what if you want to try another version of boiled taro? Let's try another way of serving.
How To Make Fried Taro
Then the last one will be very easy. I promise. Once you have boiled taro, it's easier for you to make other versions. In fact, you can make spicy fried taro later or serve fried taro by caramelizing it with soy sauce.
So, you only need to heat cooking oil for the deep frying method. Then fry the boiled taro until it has a brownish color on the surface of the taro.
Easy enough! Yep, I already said that. The results of fried taro are not very beautiful in color, but I assure you that their taste is delicious!
When it's still hot to warm, fried taro will have a crispy texture on the outside while the inside is still smooth. Absolutely perfect for snacks.
Hmm, wait, I'll choose boiled taro for breakfast. Then I'll fry up the rest of the boiled taro for snacks during the day. Fair enough decision, right?
So you can store boiled taro in the refrigerator or you can freeze boiled taro as stocks at a later date without needing to process it The method of cooking from scratch is quite troublesome, (such as soaking taro in salt water which is quite time-consuming).
So, do you prefer healthy boiled food or fried food with incredibly delicious smokey sensation?
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: [email protected]
Discord: anggreklestari#3009
