Carpaccio of Taro (Neplaese Pidaalu)

Bal-Krishna-Shrestha

By Bal Krishna Shrestha

Carpaccio of double cooked Taro, dressed with salsa of shallot, dill, plum tomato, lime and black salt. 

Ingredients

4 pcs medium whole peeled Taro

2 bay leaves

1 small pcs crushed ginger

1 clove crushed garlic

1 tbsp chopped dried Taro leaves

¼ tsp ground turmeric

Salt to taste

 2 ltr water

Ingredients for Tomato and fresh dill salsa

2 tbsp chopped tomato concasse

2 tbsp chopped shallot

1 tbsp fresh fine chopped dill

1 tbsp lime juice

2 tbsp rapeseed oil

1 tbsp ground cumin

1/3 tsp black salt

Method :

·         Combine all ingredients into a deep sauce pot with the 2 Ltr water and boil for about  20  minutes or until  just cooked but not too soft. Remove the taro from the pot carefully and leave aside for cooling.

·         Heat 2 tbsp of rapeseed oil in a frying pan medium to high heat. Gently add pre-cooked Taro in the pan and fry for about 5 minutes until slightly golden brown.

·         Add freshly chopped dill, lime juice and season with black salt. Quickly stir, remove from pan and leave on tea towel. 

·         Thinly slice a Taro tubes carefully with a sharp knife and arrange on a suitable clean serving plate. Garnish the sliced Taro with tomato and fresh dill salsa and black salt. 

  • Tomato and fresh dill salsa; Combine all ingredients in a salad bowl and mix it well with spoon. Our salsa is ready for any salad dish.
Sarah Brooks

Sarah Brooks

Sarah has worked in marketing and content creation for many years. In her role at Newsgroup, she is the online editor of www.newsgroup.ie with a particular interest in local news and events. Sarah also works closely with our editorial team on our printed editions in Tallaght, Lucan, Clondalkin and Rathcoole/Saggart. If you have a story and would like to make contact please email Sarah at info@newsgroup.ie.

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