Taro root...it was a favorite of mine growing up. Hawaiians eat it and is called "poi"...but I found the way they prepare it to be rather bland the two times I've tried. I like taro in stew-type dishes as well as in pastries and desserts. Taro takes on flavors of whatever you're cooking it in rather well. It's also got an aromatic earthy taste if you eat it whole and freshly cooked. I love it.
Fermented chili bean paste
Sugar
Soy sauce
Chicken
Taro
I used small taro bulbs rather than the large root. With the small bulbs, I boiled them whole until soft enough to poke through with a fork. The skin is peeled off once it's cooled enough to handle. And then it's cut to bite sizes and added to the cooking meat/stew around the same time I make the sauce.
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