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.
