Recipe detail

Name: Taro rice
Yield: 10
Cuisine: South-East Asian
Ingredients: 5000.0000 g; 300.0000 g; 60.0000 g; 50.0000 g; 30.0000 ml; 300.0000 g; 60.0000 g; 30.0000 g; 30.0000 ml; 50.0000 ml; 30.0000 ml; 30.0000 ml; 30.0000 g; 20.0000 g

Side dishes Taro rice

30. 4. 2025

Author: Myat Ko ko

Food category: Side dishes

Cuisine: South-East Asian

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Program steps

Preheating:
100 °C

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Combination

50 %

Termination by time

00:10 hh:mm

160 °C

100 %

Steaming

Termination by time

00:30 hh:mm

99 °C

50 %

Ingredients - number of portions - 10

Name	Value	Unit
Jasmine rice	5000	g
Taro cube	300	g
Dried shrimp	60	g
Dried shitake mushroom	50	g
Cooking oil	30	ml
Pork cube	300	g
Onions chopped	60	g
Garlic chopped	30	g
Shaoxing wine	30	ml
Light Soy sauce	50	ml
Dark soy sauce	30	ml
Oyster sauce	30	ml
Sugar	30	g
Salt	20	g

Directions

Peel and cut taro to cube, marinated the pork with wine and soy sauce.
Wash the rice in several changes of water until it's runs clear. Then drain off the water completely.
Wash the dried shrimp, shitake mushroom and soak in the water.
Preheat the oven and saute all ingredients for 10 minutes.
Then mixed with rice and add water and steam for 30 minutes.
When it's cook garnish with spring onions, coriander leaves and fried shallots.

Recommended accessories

Vision Pan