-------------------TARO BASKET (OPTIONAL-------------------
40 g Taro
1 tb Salt
1 tb Cornstarch
Cooking oil for deep-frying
--------------------SAUTEED VEGETABLES--------------------
95 g Thinly sliced lotus root
-(one section)
40 g Sliced water chestnut
-(approximately 1/3 cup)
40 g Soaked dried black Chinese
-mushrooms (approximately 5
-pieces)
40 g Soaked black fungi
-(approximately 12 pieces)
40 g Snow peas (approximately 15
-pieces)
40 g Celery
1 tb Chinese celery (optional)
40 g Carrot (a few slices)
---------------------------SAUCE---------------------------
4 tb Water
1 tb Cornstarch
1/2 ts Salt
1/2 ts Sugar
--------------------------GARNISH--------------------------
4 Soaked dried black Chinese
-mushrooms
3 Tomatoes
6 Baby corn (approximately 80
-g)
6 Mustard green stems
-(approximately 115 g)
12 Soaked dried bamboo fungi
-(approximately 150 g)
---------------------GARNISH SEASONING---------------------
1 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)
-------------------------SEASONING-------------------------
8 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)
* (Equipment needed: two small metal strainers) **
(Any combination of vegetables can be used, according
to the season and the cook's preference)
Here's another fussy one. The taro basket is
gorgeous, the garnishes meticulously laid out
surrounding it. Very nice, time consuming
presentation. No taro? No problem. Grate a potato
and make a deep fried potato basket. I won't tell...
Chinese Cuisine Practical Class Platinum Award -
Vegetable SAUTEED MIXED VEGETABLES IN TARO NEST (12
servings)
Chef: Lam Sing-lun (Hotel Furama Inter-Continental)
"Fragrant Surroundings Pond" conveys images of rural
peace and petite elegance, both enhanced further by
the rhyming sounds of the Chinese characters. A
traditional dish, sauteed mixed vegetables, is
presented innovatively.
1. For taro nest , cut taro length ways into thin (3
mm) slices. Cut two-thirds of slices into thins strips
(for edge of basket). Cut remaining one-third into
strips 1.5 cms wide (for base of basket). Marinate
with salt for 1 hour. Then rinse under cold running
water for 3 hours. Drain and mix with cornstarch.
Form woven basket on inside of one mold. Lay second
mold on top. Deep-fry mould-framed taro over low
flame. 2. Slice each mushroom into four. Halve each
fungus. Remove snow pea strings. Cut celery
diagonally. Cut carrot into patterned pieces. 3. Mix
sauce ingredients well. 4. For garnish (optional):
Slice black mushrooms. Peel tomatoes, remove seeds and
cut each into 4 slices. Cut baby corns and mustard
green stems in half. Drain black fungi. To cook 1.
Bring garnish seasoning ingredients to the boil, add
mustard green stems and black mushrooms for 1 minute.
Add remaining garnish ingredients and bring to the
boil again for another minute. Drain and trim. 2.
Bring seasoning ingredients to the boil, add all
"sauteed vegetables" ingredients except snow peas and
cook for 1 minute. Remove vegetables. 3. Blanch snow
peas in boiling oil for 1 minute, and remove when
crisp. Pour excess oil out of wok. 4. Add sauce and
all "sauteed vegetables". Saute for 1 minute. To
present 1. Place taro basket in middle of serving
dish. Arrange trimmed vegetable garnish strips around
basket (see photograph). 2. Place sauteed vegetables
in basket.
From "Champion Recipes of the 1986 Hong Kong Food
Festival". Hong Kong Tourist Association, 1986.
