Savory Taro Dish Made with Coconut Extract and Chinese Chili Crisp

I apologize for the radio silence.  I spent the Autumn Festival holiday in New York visiting friends and have been battling jetlag since my return.  Whenever I experience jetlag, I find that I crave salty foods like no other.  Nongshim Ramen has pretty much been my staple food for the past couple of nights, hehe.  Anyways, last night I decided to do something different and use up some left over mooncake ingredients I had in the fridge.  I chose to make a savory Asian-style dish made with coconut extract, Lao Gan Ma Spicy Chili Crisp “老干妈香辣脆油辣椒” and taro.

Full recipe after the jump!

This (vegan friendly) recipe is actually super easy and only has three ingredients:

  • Coconut extract or thick coconut milk (about a quarter cup)
  • Lao Gan Ma Spicy Chili Crisp “老干妈香辣脆油辣椒”  (about a tablespoon)
  • Taro (10 small bulbs: steamed, peeled and cubed)
  • Feel free to use chicken with some finely chopped green onions and ginger instead of taro as well if you’re looking for something non-vegan/vegetarian

First, wash and steam the taro bulbs; a rice cooker with a steamer works perfectly for this.
Wait for the bulbs to cool before you peel them and cube them.

In a pan, combine the taro and coconut extract/milk.
Add in a pinch of salt (go light on the salt because the Lao Gan Ma is already seasoned) and cook on medium heat.

Add in the tablespoon of Lao Gan Ma and continue cooking.

Make sure to stir to prevent burning.
Continue cooking on medium heat until the taro starts to lightly brown and the coconut extract start to thicken.

This dish is delicious over rice, or for you carb conscious folks, riced cauliflower.

Make sure to taste as you go and ENJOY!

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♥’S THE BOOTLEG COOK

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