Minced pork 130 g, peeled taro 600 g, sugar 1 tsp, soy sauce 1 tbsp, oil 1 tbsp, Cheng Chi fried shallots 3 tbsp
Sweet potato starch 4–6 tbsp, white pepper a pinch, water 2 tbsp
Method:
1. Heat 1 tbsp of oil in a wok and fry the minced pork until cooked, then add the sugar and stir, followed by the soy sauce until the meat colours. Finally add 3 tbsp of Cheng Chi fried shallots and stir into a braised pork mixture. Set aside.
2. Peel the taro and shred it coarsely. If it seems dry, work in 2 tbsp of water to help it hold together.
3. Mix in the sweet potato starch.
4. Oil a small bowl, add half the shredded taro, then a layer of the braised pork, then cover with the remaining taro and press gently into the shape of a meat cake.
5. Steam over a high heat for 30 minutes.
Take out and leave to cool.
Turn out onto a plate.
Add a little crushed garlic and spoon over a sauce — simple taro cakes.