Ingredients with Measurements:
- 1 pound taro root, peeled and diced
- 1/2 cup glutinous rice flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup water
- 2 cups vegetable oil for frying
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/4 cup water
- 1 tablespoon cornstarch
Special equipment needed:
- Deep-fryer or heavy-bottomed pot
- Slotted spoon
- Small saucepan
Step-by-step instructions:
1. In a large bowl, mix together the diced taro root, glutinous rice flour, cornstarch, salt, and white pepper. Gradually add water and mix until a dough forms.
2. Roll the dough into small balls, about 1 inch in diameter.
3. Heat the vegetable oil in a deep-fryer or heavy-bottomed pot to 350°F.
4. Fry the taro balls in batches until golden brown, about 3-4 minutes. Use a slotted spoon to transfer the taro balls to a paper towel-lined plate to drain excess oil.
5. In a small saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
6. Add soy sauce, rice vinegar, sugar, and water to the saucepan. Bring to a boil.
7. In a small bowl, mix together cornstarch and 1 tablespoon of water. Add the cornstarch mixture to the saucepan and stir until the sauce thickens.
8. Serve the fried taro balls with the garlic sauce on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Fryer temperature: 350°F
Serving size:
- Makes about 20 taro balls, serves 4-6 people as an appetizer
Nutritional information:
- Calories: 230
- Fat: 14g
- Carbohydrates: 25g
- Protein: 2g
- Sodium: 250mg
- Sugar: 3g
Substitutions for ingredients:
- Taro root can be substituted with sweet potato or yam.
- Glutinous rice flour can be substituted with regular rice flour or all-purpose flour.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add chopped scallions or cilantro to the taro ball dough for extra flavor.
- Serve the taro balls with a sweet chili sauce or a spicy mayo instead of garlic sauce.
Tips and tricks:
- Make sure the taro balls are evenly sized to ensure even cooking.
- Use a slotted spoon to remove the taro balls from the oil to prevent them from breaking apart.
- To prevent the garlic from burning, cook it over medium heat and stir constantly.
- Double the recipe for a larger crowd.
Storage instructions:
- Store leftover fried taro balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the taro balls on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the fried taro balls on a platter with the garlic sauce in a small bowl on the side.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Egg rolls
Troubleshooting advice:
- If the taro ball dough is too dry, add more water, 1 tablespoon at a time.
- If the garlic sauce is too thick, add more water, 1 tablespoon at a time.
Food safety advice:
- Use caution when frying with hot oil.
- Make sure the taro balls are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Taro root is a staple food in many cultures, including Hawaiian, Polynesian, and Southeast Asian cuisine.
Flavor profiles:
- The fried taro balls are crispy on the outside and soft on the inside, with a slightly sweet and nutty flavor. The garlic sauce is savory and slightly tangy.
Serving suggestions:
- Serve as an appetizer or snack before a meal.
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