Vegetable Taro Stem

Assalamualikum wr.wb

Hi readers, how is it going? I hope we all are always in the protection of Allah, my happy back Ellyani Safitri and my friend Andini Novica Resti will return information to the readers all about traditional foods in West Kalimantan which may not have been known by previous readers.

Readers need to know, in addition to sharing information about traditional foods from West Kalimantan, we also will share with you how to make and what materials are needed.

Taro Plants

Taro is a group of plants of the genus taro , when viewed with an instant it seemed taro plant is very unlikely to be used as food ingredients . But , do you know that it is a food taro tasty vegetables to be used mainly stems . In addition to delicious used as vegetables , it turns out especially taro is also a nice plants for health and cure diseases such as diarrhea , Peranakan down , swelling , dysentery , warts , eczema , vomiting blood , insect bites , boils , biduren , bone pain , wounds exposed sharps , kidney inflammation , joint pain , lump lymph nodes , muscle pain . Experimental results show a positive reaction to the suffering of the disease undergoing therapy treatment using herbs taro .

How, if readers are curious to taste how it feels vegetable taro stem it or even want to cook it yourself? But do not be mistaken cook taro huh?

Tips Treat Taro Stem

To relieve itching taro stems, bark peeled taro advance until clean, then cut along the 4-5 cm or according to taste, then boiled in boiling water to cook. Then drain.

Basic Ingredients Vegetable Taro:

• 3 rod taro stems or lompong

• 8 bean stalk

Vegetable Taro Stem

• 750 ml coconut milk

Seasonings Spices Fine:

• 1 tablespoon dried ebi, scalded first

• 3 eggs hazelnut

• 6 red chilies

Additional seasoning:

• 1 vertebra galangal

• 2 bay leaves

• 6 red chilies, sliced ​​oblique

• 4 small tomatoes

• salt to taste

How to Cook Vegetable Taro Stem:

1. Saute onion and garlic until fragrant

2. Insert the small shrimp, big red chili finely, sliced ​​red chili, bay leaves, and galangal. Stir fry briefly until fragrant.

3. Pour the coconut milk. Enter taro stems, long beans, u and other spices. Cook until tender and the flavors mingle. Cover the pan and cook until the flavors mingle. Taste the taste.

4. Remove and serve

How readers, easy does not make vegetable taro stems? note should be boiled taro stem first, because if not, or in cooking taro stems are not too ripe, it will cause itching. Therefore it must be cautious yes readers. A few info from me this time, may be useful yes. Wassalamualikum J