Appon's Thai Food Recipes

« Taro in Coconut Sauce ( Puerk Loy Gaiw ) | Main | Squid & Doc Kae Salad ( Yum Budsaba ) »

Fried Taro Chips ( Puek Tod )

taro-chips.jpg

We eat these the same way you eat chips (french fried), they are simply Taro cut into fine strips and deep fried in hot oil.
The best Taro to use is the older purple roots if you can get them, here I've used younger Taro. Serve them salted with vinegar just as you would potato chips.

Ingredients
200 gms Old Taro
1 Teaspoon Limestone Water
200 ml Water
1 Tablespoon Cassava Starch
Oil for Deep Frying

Preparation
1. Peel the taro and clean. Slice into thin thin strips, far thinner than fries. Soak in limestone water & regular water for 15 minutes. This will make them crispy.
2. Drain the taro and shake dry. Dust with cassava starch.
3. Heat oil to 190 degrees celsius, then deep fry the taro until brown, drain on kitchen paper.

Content Copyright 2004-2015 Khiewchanta.com. All rights reserved.

About

This page contains a single entry from the blog posted on February 25, 2006 1:32 PM.

The previous post in this blog was Taro in Coconut Sauce ( Puerk Loy Gaiw ).

The next post in this blog is Squid & Doc Kae Salad ( Yum Budsaba ).

Many more can be found on the main index page or by looking through the archives.