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"The more you understand the ingredients, the better cook you will become."
-Martin Yan

These are common ingredients found in local cuisine. You can find these ingredients readily available in your local supermarket.

TARO ROOT

There are many types and sizes of taro root including the large melon-sized taro and the small golf ball-sized taro. All are somewhat hairy, dark-skinned, and rough-textured on the outside. The flesh of some varieties turns from white or grayish to light purple when cooked. Starchy in texture, cooked taro root is sweet and nutty in flavor.

Before using, taro root must be peeled and cooked to become edible. Wear rubber gloves when peeling taro root, as the juices may irritate your skin. Use the root as you would potatoes. Shred taro root and deep-fry to make an edible basket. Boil or steam taro root and blend into stuffings. Cut it into chunks and add to stews and braised dishes. As with potatoes, taro root goes well with rich seasonings and sauces.

Look for firm taro roots that are free of dents, wrinkles, blemishes, and mold. Store taro roots in a cool, dry place. They will keep for a week.

Adapted from Martin Yan's Chinese Ingredient Guide.
Copyright © 2006 Yan Can Cook Group.