Taro Stew with Fermented Durian
Taro Stew with Fermented Durian
Get this quick and easy vegetarian recipe by Chef Wan from Best Wan!.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 40 minutes
  • Yield 4 servings
As seen on Best Wan!
  • 300 grams / 10 oz Taro (aka Yam), peeled and cut into large wedges
  • 4 Taro (aka yam) roots, peeled and boiled in hot water - add in lime juice to stop roots oxidizing
  • 1 Lemongrass (serai), bruised
  • 2 tablespoons Tamarind pulp (indian dates or assam fruit)
  • 800 millilitres / 26 fl oz Water
  • 8 Laksa leaves or Vietnamese mint (daun kesum)
  • 1 Torch ginger bud (bunga kantan), halved lengthwise
  • 8 tablespoons / 4 fl oz Fermented durian (tempoyak)
  • 4 tablespoons of Dried anchovies (ikan bilis)
  • Salt to taste
  • Sugar to taste
  • Paste:
  • 4 Red chillies or Green chillies, de-seeded
  • 15 Bird's eye chilli (cili padi)
  • 2cm / 1 inch Turmeric root (kunyit hidup), peeled
  1. Put paste, taro, dried anchovies and water into a pot and simmer till taro becomes tender
  2. Add in fermented durian, laksa leaves, torch ginger bud and lemongrass. Add salt and sugar to taste
  3. Add taro stems and cook for a further 10 minutes
  4. Dish onto a bowl and serve

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