Taro (yam) stems
The taro has a brown, bark-like outer layer and speckled white flesh. Cut off the outer layer and wipe clean with paper towel. Do not wash as It becomes slimy and slippery when wet. It has many uses- added to braises with duck, pork belly, in desserts (bubur cha cha, Teochew Ow nee) and ice creams, Chinese steamed savoury taro cake (woo tau koh), batter-dip fritters, taro puffs (woo kok), bird’s nest made from julienned taro and deep fried.
The Malay/Nonya used the stems/shoots to make curries.
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