Ingredients:
300 g / 10 oz Taro (aka Yam), peeled and cut into large wedges
4 Taro (aka Yam) roots, peeled and boiled in hot water - add on Lime Juice to stop roots oxidizing
1 Lemongrass (Serai), bruised
2 Tbsp Tamarind Pulp (Indian Dates or Assam Fruit)
800 ml / 26 fl oz water
8 Laksa Leaves or Vietnamese Mint (Daun Kesum)
1 Torch Ginger Bud (Bunga Kantan), halved lengthwise
8 Tbsp / 4 fl oz fermented Durian (Tempoyak)
4 Tbsp of dried Anchovies (Ikan Bilis)
Salt to taste
Sugar to taste
Paste Ingredients:
4 Red Chilies or Green Chilies, de-seeded
15 Bird's Eye Chilies (Cili Padi)
2 cm / 1 inch Turmeric Root (Kunyit Hidup), peeled
Method:
1. Put Paste, Taro, dried Anchovies and water into a pot and simmer till Taro becomes tender.
2. Add in fermented Durian, Laksa leaves, Torch Ginger Bud and Lemongrass. Add salt and sugar to taste.
3. Add Taro stems and cook for a further 10 minutes.
