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  • Supper ~ # spiced taro angle 
  • Spiced taro angle 
  • The recipe comes from Kathrine Kwa 
  • Leather: 
  • 600g taro, steamed, pressed into the mud 
  • 120g Cheng flour, 125ml boiling water washed down, mix well 
  • 80g white oil, 1 tablespoon sugar, 1 tsp salt, 1/4 tsp spiced powder, 1/4 tsp pepper, 1 tsp sesame oil, the amount of oil 
  • Filling: Chicken or pork 200g (cut into granules), 1 tablespoon onion and garlic, miscellaneous beans 50g, 3 mushrooms, maceration, diced 
  • Seasoning: Salt 1 spoon, sugar 2 tablespoons, 1 tablespoon oyster sauce, 1 teaspoon soy sauce, soy sauce 1 spoon, 1 tsp oil, spiced powder a little 
  • Euryale ferox juice: a half tablespoons of corn flour plus 1 tablespoon of water 
  • Method: Heat 3 tablespoons oil, saute the onion and garlic, add chicken stir fry for a while, add mushrooms small, then add seasoning fry a little dry. Add Zadou and beaten gravy, remove to be cold. 
  • practice: 
  • 1) The material is fully rubbing uniform, divided into 24 copies. 
  • 2) with 1 packet into a half tablespoon stuffing stuffing, made of horn shape, heat oil, into the taro angle to deep-fried golden brown, remove and drain the oil can enjoy.