Hello Vegan Lovers, this afternoon when I got home from work, I wanted to cook, incidentally there was no side dish for our family's lunch. But when I opened the fridge, there were only a few pieces of tempeh and mustard greens. Today's weather is very hot, so my appetite is reduced, I want to cook a side dish that tastes sour and fresh, tempeh alone doesn't seem to be enough for the food I will process.
I remember yesterday afternoon when I went to the garden, I saw a lot of wild taro growing in the garden, I would process the stems of taro and tempeh into side dishes.
Hot weather and tired body conditions make me want to eat something different from the usual day, this afternoon I will process taro sticks and tempeh into sour stir fry. Usually taro sticks are made into vegetable lodeh, taro stem curry and vegetable tamarind. But today I will only saute it with tempeh.
Actually, to process taro stalks into dishes requires "hard work" because taro stalks contain sap that will make the hands turn black and taro stalks contain a lot of oxalic acid, if we are not used to processing this taro stem, when the skin comes into contact with the taro stem which contains a lot of acid oxalate, then the skin will feel itchy. So that the skin does not itch before processing the taro stalks, then we can give cooking oil to our hands which will come into contact with the taro stalks, so that the taro stem sap that hits the hands will be easily cleaned and the skin is protected from itching oxalic acid.
PREPARATION
Take the stem of the taro using a knife, then leave it for a while so that the sap drips and reduces.
Before processing the stems of taro, I will peel the outer skin and then cut it into small pieces of 3-5 cm.
After that, the taro stalks are washed with running water to reduce the sap content.
Before processing, we have to boil the taro stems to remove the sap so it doesn't itch when processed. provide enough water to boil the stems of taro, I use 1.5 L of water to boil 15 sticks of taro.
Boil the water until it boils, after the water boils, add the taro sticks, boil until the brown taro sticks turn green and soft.
when it starts to be inserted, the taro sticks will float, but after a few minutes, the taro sticks start to sink.
After the taro stalks are green and soft, I provide other ingredients to make a stir-fried dish of taro stems with a sour and spicy taste sensation, namely :
3 standard size tempeh sticks
1 cup boiled taro sticks
6 garlic cloves
5 red onions
3 young tomatoes
15 red chilies
3 candlenuts
1 tablespoon salt
1 teaspoon sugar
2 tablespoons cooking oil
how to cook it:
1.cut tempeh according to taste
2.puree tomatoes, red chilies, garlic, onions and candlenuts, I use a blender to grind all the spices.
3.heat the cooking oil
4.saute ground spices until fragrant
5.after the spices are fragrant, add the tempeh pieces, cook until the tempeh is half cooked.
6.add taro sticks, stir until well mixed.
7.add salt and sugar and stir until combined, cook until everything is well blended.
Stir-fried tempeh and taro sticks with a spicy and sour sensation are ready to be served, I serve them with warm rice.
Did you know that taro stems contain a number of nutrients needed by the body, based on data sourced from
https://www.alodokter.com/mari-ketahui-segudang-manfaat-talas-bagi-kesehatan.in 150 grams of boiled taro stems invite nutrients :
5–7 grams of fiber
4 grams of protein
15–170 milligrams of calcium
450–600 milligrams of potassium
30–50 milligrams of magnesium
60–70 milligrams of phosphorus
Taro stems are also rich in antioxidant compounds and vitamin A.
How are you friends, are you interested in processing taro stalks into nutrient-rich dishes?
Thank you for viewing my recipe, I hope this recipe is useful.
Best Regards
@umirais