The steamed taro is fragrant, soft, and glutinous when cooked. However, eating it plain can be a bit monotonous. This is where the chopped pepper comes in – the soft and glutinous taro paired with the spicy flavor of chopped pepper creates an explosion of fiery heat in your mouth, leaving an extraordinary sticky sensation.
Method 1 for Steamed Taro with Chopped Pepper
Ingredients Preparation
Appropriate amount of small taro, a little red pepper, green pepper, bird's eye chili, and chili pepper, an appropriate amount of oil, a little salt and sesame oil.
Steps
1. Wash the taro and boil it in boiling water for 20 minutes. Remove and let it cool.
2. Cut the green pepper and red pepper into rings, and chop the bird's eye chili and chili pepper.
3. Peel the taro, slice it, and place it on a plate along with various peppers.
4. Add oil and salt to the plate, mix well, and steam it in a pot for half an hour.
5. After removing from the pot, drizzle with sesame oil.
Tips
Mixing different types of peppers makes the dish quite spicy. Those who are less tolerant should try a small amount.
Method 2 for Steamed Taro with Chopped Pepper
Ingredients Preparation
Appropriate amount of small taro, a little salt, an appropriate amount of chopped pepper, chopped green onion, and a little sesame oil.
Steps
1. Wash the taro and boil it for a moment.
2. Peel the taro after it cools down and place it in a bowl.
3. Sprinkle salt, cover with chopped pepper, and steam it in a pot.
4. After removing from the pot, sprinkle with chopped green onion and sesame oil.
Tips
Peeling raw taro can cause itching, so boil it for a while before peeling.
Method 3 for Steamed Taro with Chopped Pepper
Ingredients Preparation
500 grams of small taro, an appropriate amount of oil, a little salt and soy sauce, an appropriate amount of chopped green onion and shredded ginger.
Steps
1. Wash the taro, arrange it on a plate, and marinate it with chopped pepper and soy sauce for about an hour.
2. Steam it in a pot over medium heat for 30 minutes. After removing from the pot, sprinkle with chopped green onion and shredded ginger.
3. Heat some oil in a pan and pour it over the top.
Tips
Marinated taro tastes better. Mix well during marination.