Taro is a starchy root vegetable. It
is called wuh-t'au (芋頭) in Cantonese. It can be found at
many vegetables stalls at local wet markets in winter months. There are many varieties of taro but you 2
of them are commonly sold here in Hong Kong:
the betel nut kind
which is ~10cm ø; and the red-budded type which is smaller and measures ~ 5 cm ø.
I love the bigger one (betel nut) best braised
with meat. I love its sweet taste and smooth texture, which reminds me of
chestnuts. Here is my recipe which has been adapted over
the years.
