On the third day of thanks, a shout out to one of the best combos I’ve found here in NYC: the taro puff + a sesh at Golden Bridge Yoga. In a way, topping off a dose of divine connection with a decadent pastry from down the road is the perfect illustration of my personal dichotomy/dance: the yogi and the hedonist.
Somewhere on the cusp of China Town, Golden Bridge Yoga dishes up tuned-in Kundalini yoga classes that have kept my energy levels sorted during the transition to NYC. I wrote about a few experiences there in the past, but this blog marks the last of my ten card run with that community. At least for now!
What makes it extra super special is the addition of the TARO PUFF! Mmmmmm … my favorite sweet from the lands of Taoism and cheap plastic goods (this is saying a lot, since mooncakes, custard tarts and almond cookies are pretty high on my overall list), taro puffs are in a class of their own.
If you’ve never heard of TARO, I can tell you it’s the main starch in my homelands (Hawaii), it’s a root that grows in water, and it’s a very cute shade of purple.
How to describe the taste? If potatoes were vanilla, and sweet potatoes were caramel, taro would be chocolate. Yes. It is the chocolate of the root yummies. Enjoy!
Another idea from Shape Magazine (though I would use regular shrimp instead of dried …):
5 Tasty Meals You Can Make with Taro
Show this nutritious tuber some love with these exotic recipes!
Not a taro lover? These five sweet and savory dishes may change your mind. Though taro is often overlooked and unappreciated, the tuber packs a massive nutritious punch with tons of essential minerals, like potassium and magnesium, and nearly three times the dietary fiber of a potato. The starchy root also has a low glycemic index, which means binging on taro helps keep your blood sugar levels stable. Just make sure to boil the tubers thoroughly, as they’re inedible and toxic if ingested raw!
The next time you crave a fattening comfort food like mashed potatoes, you may want to give this dish a try. Packed with nutritional fiber, braised taro fills you up fast with fewer calories. Plus, when this savory taro mush is flavored with bits of dried shrimp and shallots, you’re in store for a true culinary delight!
500 g. taro (about 1 palm-sized taro), peeled and diced
50 g. dried shrimps, washed, soaked, and drained (retain the water for soaking)
3 garlic cloves, chopped
3 shallots, chopped
1 stalk spring onion, diced
Seasonings (mix well):
1/2 tsp. salt (cut down this amount if you add in water for soaking dried shrimps)
1/2 tsp. sugar
1/2 tsp. pepper
1/2 tsp. chicken stock granules
Peel the taro and cut into cubes. Wash, rinse, and pat dry. Set aside. Heat up 2 tbsp. oil over low heat to saute the dried shrimps, chopped garlic, and chopped shallots until fragrant. Pour in 600 ml. water, including water for soaking dried shrimps, add in taro, and bring to a boil. Stir in the seasoning mixture, cover with a lid, and simmer over low heat for about 2 minutes. Open the lid, stir constantly over low heat until the liquid is fully evaporated. Sprinkle with chopped spring onions. Serve hot.
Makes 4-5 servings.