One of those things that I tried at my friend’s Ting-Hun, and fell in love radically. 🙂 I’m a foodie like that 🙂
I love gabi or taro to a degree that I do look for it in food that I know it usually is present. And this is very limited in the Filipino cuisine, with most of its presence felt through the sinigang or the occassional ginataan (fruits in sweetened coconut milk). And the taro drink from Quickly. But that is not local food anyway, so it does not count.
So when I tried in the recent engagement part of my friends, I was ecstatic. Loooved it. It is one of the first things I copied (and the only one I want to copy as of now). And it looked so easy.
So it was basically like making a potato croquette but with gabi or taro instead. Steam the peeled and sliced root. Cool. Break with your fingers and discard the hard parts. There are hard parts which you won’t notice before you cook it and this doesn’t taste bad, but not as good as the good ones. Season with salt and sugar and add in some cornstarch or flour, plus water, and a bit of shortening or lard. I made this, cooled it and let it rest. And then I left the house with instructions to ate Pines to cook the ground chicken with oystersauce. And then seasoned this with sesame oil afterwards to amp up the flavor.
I never rolled the dough or kneaded it. I just molded it in my hands and made a ball, with ahole, filled it with the chicken, then closed it up, and coated it with flour I did that and ended up with about 15 taro puffs. And after refrigeration overnight, it was time to have it for lunch. I deep fried the balls over medium heat, to allow the heat to come in and brown it at the same time. Serve.
And again, I loved it. Because I already knew I love it. But mom found it bland. And since my ate is not a huge fan of gabi, I don’t think she got excited over it. Oh well. At least one person is happy,and that’s me 😛
I used this recipe as a guide for the dough but mostly followed my instinct for the filling.
Taro Puff Recipe
Dough Recipe as grabbed from link:
- 1 large taro root (3/4 to 1 lb.)
- 1/3 c. wheat starch*
- 1/3 c. boiling water (approximately)
- Pinch salt
- 1-1/4 t. sugar
- 1/4 c. lard or solid vegetable shortening, at room temperature
Peel taro root, removing tough outer layer of flesh along with the peel. Chop into 1″ to 2″ square pieces.
Steam taro over boiling water for 30-45 minutes, until soft.
While taro is cooking, put wheat starch in a bowl. Gradually add the hot water, stirring with a wooden spoon. Stop adding water when the mixture resembles frosting. Set aside, covering if it begins to dry out.
Let taro cool for about 5 minutes, then place in a clean bowl. Mash with your fingers, discarding any hard pieces.
Place about 1/2 pound (1 cup) of the mashed taro in the bowl with the wheat starch mixture, along with salt and sugar. Mix with your fingers until blended. Then work in lard or shortening, kneading for a couple of minutes until the dough is the texture of mashed potatoes. Gather dough into a ball, wrap in plastic wrap and refrigerate for at least 2 hours.