Looking for the old flavours reminded me of braised taro stems. I can still remember exactly how they tasted, and I loved it whenever my mother made them. Though if she undercooked them even slightly, you were in trouble — an itch around the mouth that would not stop.

First rinse the taro stems and peel away the tough outer fibres, starting from the end.

Once the hard skin is off, the texture is much better.

Ingredients:
Peeled and rinsed taro 120 g
Peeled taro stems 260 g
Oil 2 tbsp
Dried shrimp 3 tbsp
Garlic cloves 4
Salt 1/4 tsp
Bonito seasoning (MSG) 1/4 tsp
Shallot sauce 1.5 tbsp
Water about 2 cups
Fried peanuts 3 tbsp

1. Cut the taro stems into lengths and rinse the dried shrimp.
2. Fry the minced garlic and dried shrimp in the oil until fragrant, then add the taro, cut into chunks, and stir for a while.
3. Add the taro stems and stir briefly.
4. Add 1 cup of water (about 220 cc), cover and braise over a medium-low heat, adding the second cup as you stir.
5. Season with the salt, bonito seasoning and shallot sauce.
6. Make sure it is cooked all the way through, then add a few fried peanuts, and it is done.

Simple, and very good. Do give it a go.

The shallot sauce gives it far more aroma — and a different aroma from frying off shallots yourself. People who have never bought Cheng Chi shallots tend to assume they are all the same. They are not.