Authentic Thai Recipe Ingredient: Taro
Taro
เผือก (Pheuak, Puak)
Taro is native to southeast Asia. It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable and is considered a staple in Asian cultures. It is believed to have been one of the earliest cultivated plants.
In Thai cuisine taro is used in a variety of ways, depending on the region. Boiled taro is readily available in the market, already peeled and diced, in small cellophane bags and is eaten as a snack. Pieces of boiled taro with coconut milk are one of the traditional Thai desserts. Raw taro is also often sliced and deep fried and sold in bags as chips.
In Thai cuisine taro is used in a variety of ways, depending on the region. Boiled taro is readily available in the market, already peeled and diced, in small cellophane bags and is eaten as a snack. Pieces of boiled taro with coconut milk are one of the traditional Thai desserts. Raw taro is also often sliced and deep fried and sold in bags as chips.