Wow! I just found out FEW MINUTES AGO that TARO LEAVES taste delicious, first in my life I ate taro LEAVES cooked in a dish. We in Malaysia NEVER eat taro leaves, we throw them away, we only eat taro tubers, taro stalks and taro stolons..we never imagine leaves are edible. But I checked in the net and UA-cam if leaves are edible, and I found (including here in your channel) that leaves are eaten in several countries (Polynesian islands, Philippines. Mauritius, Sri Lanka, India, Caribbean and Africa. It so happen yesterday I harvested taro stalks from my taro patch in my garden here in Kuala Lumpur, Malaysia to make ASAM REBUS KELADI (Taro stalks cooked in boiled sour soup - delicious-Google please). There were so many leaves, hate to waste them, so I researched the net..and voila..so many dishes from leaves, including yours here. But this is how I prepared leaves: After washing them, I cut them into thin ribbons, washed again and again and squeezed them to get rid of itchy toxin (calcium oxalate), then I soaked them in water overnight, I added salt and tamarind to the water. Next day (today), I washed leaves again, boiled them for 20 minutes. Then only I cooked them. My recipe: I blended onions, garlic, ginger, a couple red chilies, dried anchovies and a bit of dried shrimps. I sauteed in oil slices of onion, garlic, ginger and red chilies. Then added the blended stuff, tomato sauce, chili sauce, oyster sauce, soy sauce, Worcestershire sauce, fish sauce and kept stirring till fragrant and oil separates. Then I added salt and sugar and a bit of chicken stock nodules to taste. Then I added santan (coconut milk), stirring. Then finally I added the boiled taro leaves. Kept stirring and them simmer low heat for few minutes, finally served. OMG! The dish of taro leaves so damn delicious, I couldn't believe my tongue! I didn't itch in my mouth. From now on I be sure to keep my taro leaves each time I harvest the stalks!
OMG! I'm a black guy in USA. When I tried this recipe, I was floored with the great taste. I couldn't believe there was no meat in this recipe. It was so good.
That was great to watch. I have fresh, not dried taro leaves, so now I'm wanting to know 1. how to dry my leaves 2. how to make this recipe w fresh leaves. Do I have to pressure cook 'em first?
Thank you so much! :) 1.Just separate the stem from leaves then remove the skin of the stem then chop and sun dry together. 2. Sure you can use fresh leaves but you need to finely chop it. no need to use pressure cooker. Don't forget to subscribe :) thank you
This type of cooking called MASAK LEMAK in my country Malaysia, always delicious with whatever veggie you use. Masak lemak means 'creamy dish', referring to vegetable cooked in creamy coconut milk..in Malaysia, Masak Lemak either sautee version (oil used) or non-sautee version (no oil)..normally we blend onion, garlic, ginger and a bit of dried anchovy, add to the pot, add water, add coconut milk, add veggie, salt sugar and pepper to taste, to taste better, add chunks of sweet potato or pumpkin in any masak lemak dish (I am describing here non-sautee version)
If u like this than u like samoan food...coconut with any type of meat, bread, starch type food, coco samoa ...add coconut milk and it will taste delicious
Very incorrect method of cooking with Taro leaves? This will give a 'itchy' throat from inside the neck and can end up in a Hospital Emergency Rood. The Taro Leaves need to be boiled first for 20 minutes, discard the liquid in the kitchen sink. Than smash the leaves with the back end of a large spoon before adding to the frying pan, simmering with the coconut milk and other ingredients. To eliminate the toxicity all together, squeeze half of a medium size fresh lemon and include half a teaspoon of sugar.
HERE'S SHORT VERSION! ❤️😊
ua-cam.com/video/FF-IjTQhYJo/v-deo.html
Wow! I just found out FEW MINUTES AGO that TARO LEAVES taste delicious, first in my life I ate taro LEAVES cooked in a dish. We in Malaysia NEVER eat taro leaves, we throw them away, we only eat taro tubers, taro stalks and taro stolons..we never imagine leaves are edible.
But I checked in the net and UA-cam if leaves are edible, and I found (including here in your channel) that leaves are eaten in several countries (Polynesian islands, Philippines. Mauritius, Sri Lanka, India, Caribbean and Africa.
It so happen yesterday I harvested taro stalks from my taro patch in my garden here in Kuala Lumpur, Malaysia to make ASAM REBUS KELADI (Taro stalks cooked in boiled sour soup - delicious-Google please). There were so many leaves, hate to waste them, so I researched the net..and voila..so many dishes from leaves, including yours here.
But this is how I prepared leaves: After washing them, I cut them into thin ribbons, washed again and again and squeezed them to get rid of itchy toxin (calcium oxalate), then I soaked them in water overnight, I added salt and tamarind to the water. Next day (today), I washed leaves again, boiled them for 20 minutes. Then only I cooked them.
My recipe: I blended onions, garlic, ginger, a couple red chilies, dried anchovies and a bit of dried shrimps. I sauteed in oil slices of onion, garlic, ginger and red chilies. Then added the blended stuff, tomato sauce, chili sauce, oyster sauce, soy sauce, Worcestershire sauce, fish sauce and kept stirring till fragrant and oil separates. Then I added salt and sugar and a bit of chicken stock nodules to taste. Then I added santan (coconut milk), stirring. Then finally I added the boiled taro leaves. Kept stirring and them simmer low heat for few minutes, finally served.
OMG! The dish of taro leaves so damn delicious, I couldn't believe my tongue! I didn't itch in my mouth. From now on I be sure to keep my taro leaves each time I harvest the stalks!
That is awesome! Happy cooking! 😋😋😋😊😊😊👌👌👌
OMG! I'm a black guy in USA. When I tried this recipe, I was floored with the great taste. I couldn't believe there was no meat in this recipe. It was so good.
Thank you I Appreciate it! btw I did put meat on mine. :3 :3 :3
This looks like an Elephant ear plant is it
Does ur colour matter?
She very clearly put pork meat in the sauce
Waaoo waaooo !!! J'adore ça doit être bon humm !!! Bon appétit
ラインとご飯は本当に合いますね
大好きなフィリピン料理の一つです
That was great to watch. I have fresh, not dried taro leaves, so now I'm wanting to know 1. how to dry my leaves 2. how to make this recipe w fresh leaves. Do I have to pressure cook 'em first?
Thank you so much! :) 1.Just separate the stem from leaves then remove the skin of the stem then chop and sun dry together. 2. Sure you can use fresh leaves but you need to finely chop it. no need to use pressure cooker.
Don't forget to subscribe :) thank you
This type of cooking called MASAK LEMAK in my country Malaysia, always delicious with whatever veggie you use. Masak lemak means 'creamy dish', referring to vegetable cooked in creamy coconut milk..in Malaysia, Masak Lemak either sautee version (oil used) or non-sautee version (no oil)..normally we blend onion, garlic, ginger and a bit of dried anchovy, add to the pot, add water, add coconut milk, add veggie, salt sugar and pepper to taste, to taste better, add chunks of sweet potato or pumpkin in any masak lemak dish (I am describing here non-sautee version)
😋😋😋😋😋😋😋😋
Tastes great!
Taro leaves yummy food
Please what are those white square blocks in the small bowl please you didint mention it but looks delicious
It's pork meat that I cut into cubes. ❤️🐷
great food very nutritious
If u like this than u like samoan food...coconut with any type of meat, bread, starch type food, coco samoa ...add coconut milk and it will taste delicious
Interesting... :)
LittleChef Asia a can of mackerel drained added to that with a side of taro ...mmmmm real good making me hungry
Montagnard indigenous we cook taros leaves, stem too but not dry leaves, you recipe look yummy.
Thank you! like, share & subscribe to support my channel I appreciate it.
great cook.
Thanks! Don't forget to subscribe :)
Learn again, how to cut garlic i like it.
No indication of what some of the ingredients were ??
Maybe check the description ??
i knew u were from philiphines right?
Maybe... :D
4:40 looks like spinach.
Very incorrect method of cooking with Taro leaves? This will give a 'itchy' throat from inside the neck and can end up in a Hospital Emergency Rood. The Taro Leaves need to be boiled first for 20 minutes, discard the liquid in the kitchen sink. Than smash the leaves with the back end of a large spoon before adding to the frying pan, simmering with the coconut milk and other ingredients. To eliminate the toxicity all together, squeeze half of a medium size fresh lemon and include half a teaspoon of sugar.
That's corrected.
Oh and the ingredients
Those are sum sad ass taro leaves😂
Oh no you did not do it... tell me you did not do it! You did not wash the dried leaves!
She should wash and boil taro leaves before Cooking.