Comments on: What Is Taro?

By: Judy

Judy — Fri, 14 Feb 2025 16:26:45 +0000

In reply to Brenda. You are very welcome!

By: Brenda

Brenda — Wed, 12 Feb 2025 01:38:36 +0000

In reply to Judy. I'm so glad you posted the recipe!! Thank you, I can't wait to make it.

By: Judy

Judy — Tue, 14 Jan 2025 01:17:09 +0000

In reply to Brenda. Hi Brenda, I am from Shanghai, I know the dish that you are talking about. I will try to post a recipe soon.

By: Brenda

Brenda — Fri, 10 Jan 2025 00:25:24 +0000

Hi there, I was wondering, do you have a recipe for taro (maybe cubed or mashed?) with scallion? I remember my Shanghainese family cooking this, but I can’t seem to find a recipe for it. Thank you!

By: Sarah

Sarah — Sun, 29 Dec 2024 02:10:07 +0000

In reply to Ralph.

Hi Ralph, that recipe is actually in our cookbook! Find it here! https://thewoksoflife.com/the-woks-of-life-cookbook-now-available/

By: Ralph

Ralph — Thu, 26 Dec 2024 14:41:23 +0000

In reply to Sarah. Yeah that sounds like Casava which I love dearly! It's not available in our area but widely available in Miami and southern Florida. I love Yuca fries.

By: Ralph

Ralph — Thu, 26 Dec 2024 14:36:42 +0000

In reply to Sarah. Hi Sarah, I love Taro fried puffs. I'm craving it but somehow our Chinese restaurants don't have that in the menu anymore. Can you post your recipe for the fried taro puffs? Pleeeaaase!

By: Ralph

Ralph — Thu, 26 Dec 2024 14:28:11 +0000

In reply to Mary.

Yautia, Malanga, and Cocoyam, native to South America, are exactly the same thing just different names in various parts of the world. Yautia is used extensively in the Caribbean (mostly Cuba and Puerto Rico) and parts of South America. Although Taro, native to Southeast Asia is in the same family as Yautia, it’s a different root food. Both roots have spread all over the world.

They are so similar that they can be used interchangeably with the same nutty taste. Taro just tastes ever so slightly sweeter.

I make mashed Taro root exactly like creamy mashed potatoes. Where I live you can’t find Yautia, so I settle for Taro from my Asian market and it is delicious!

By: Sarah

Sarah — Wed, 18 Dec 2024 21:19:52 +0000

In reply to Mary. Oooh how interesting! Thank you for sharing, Mary! :)

By: Mary

Mary — Sat, 14 Dec 2024 14:00:10 +0000

Wow I find it so interesting that Taro is used in Asian cuisine. I am from the Caribbean and that is stable in our diet. We call it Yautia. We also use Ñame, Yucca, Malanga. They are all related and have brown hairy skin (except Yucca you find with a waxy coating). We peel and boil it and serve it with olive oil and meat or fish. For children, we make a mash version like is done with potatoes. Thank you for the recipe.