What is “taro”?Among the exotic ingredients that can be found in the supermarket, one of those that is arousing more interest is taro (or eddo). Because? What is it and what makes it irresistible? Taro is an edible tuber of a tropical plant whose botanical name is colocasia esculenta.It somewhat resembles the shape of a potato but is smaller in size. taro is an edible tuber of a tropical plant. The skin is light brown, rough, like a thin bark, while the pulp is usually white, although it can be characterized by violet reflections. The species is probably native to Southeast Asia and from here it has spread to various areas of the Pacific and beyond.
Today, in fact, it is present in various parts of the world, including in the Mediterranean. Do you think that according to some, colocasia esculenta was one of the first plants to be grown in the world. Not only can you eat the tuber but also the large leaves, usually offered in the form of a stew.Precious tuber 
However, the tuber is the most famous and loved part of this plant, to the point of being one of the basic ingredients of the nutrition of different populations. 2 are the points that guarantee success and interest in this product: versatility in the kitchen and nutritional values. But be careful not to eat this raw tuber! Like the potato, it contains calcium oxalate, a salt that is toxic to our body, but which is destroyed by high temperatures during cooking.Use in the kitchenIts delicate flavor lends itself to many combinations and many preparations. It will therefore be fun to use this ingredient in the kitchen, steamed, boiled, stir-fried or stewed with beef or pork.
Once cooked, it is used as a filling for ravioli or even transformed into a puree and added as a flavoring to desserts and drinks such as ice cream or bubble tea. Also in Taiwan, tuber is a popular ingredient, in syrup for dessert, tofu pudding (douhua) or grated ice cream (bao bing).Top Chef Kai HoTo have a recipe with taro, I turned to an excellence with a deep culinary culture and great knowledge of local ingredients: Chef Kai Ho, born and raised in Taichung, Taiwan.He has worked in starred restaurants in the United States, China and Singapore. With authentic Taiwanese spirit and passion, he began his culinary journey from Chinese to French cuisine.He has worked in starred restaurants in the United States, China, Japan and Singapore with Julius Royer and Guy Savoy. Returning to Taiwan, he opened his first Taïrroir restaurant in Taipei which obtained the first Michelin star in 2018 and the second in 2019.TAÏRROIR: fusion creativity of a rising star (or rather two …)
The merger begins with the name of the restaurant, coined by combining the French word terroir and the first three letters of Taiwan.Ready? Let’s go!The journey begins with a delicate corn velvety soup, enhanced by a miniature black bao (the traditional Chinese steamed bun) filled with custard and bottarga: beautiful contrast of color and harmony of flavors, followed by an oven-baked oyster of the archipelago of Penghu island, a delight for the eyes and mouth.Signature dishes include amadai fish (solid, white flesh) combined with a refined version of spicy mapo with tofu sauce and the “boeuf braisédu jour” dish accompanied by a fermented black bean gribiche sauce. The quality of the ingredients shines in the scampi cracker dish with the elegant crustacean cooked to perfection.
All courses are perfectly executed and served with elegance.The silk egg stands out at 65 ° C with taro puree and a variety of small seasonings that give consistency. The wine list is smart and original. The most interesting thing is probably to taste a Taiwanese wine, splendidly fresh, light in alcohol, but full of aromas with hints of lychee. Nothing is left to chance, even porcelain knows how to attract attention.The interviewHow do you organize your trips?I don’t like planning too much. I love spontaneity, just book a ticket and experience things first hand. I certainly love Japan, among the destinations that I liked most I would say Osaka and the wonderful lake of Biwa Lake, near Kyoto.When was your first encounter with French cuisine and how did it go?First of all, the elegance and refinement of the mise en place.Even the simplest baghette was treated like a work of art …And then the meticulousness in the preparation. I remember a curious moment: I was making my debut at the Guy Savoy restaurant in Singapore. I was asked to cut some vegetables for a brunoise. I performed freehand and as quickly as possible, but I realized that my work did not satisfy colleagues … The reason? “Not too regular, they told me, you should have used a mandolin to get perfectly equal slices.”In your fridge: never and always …Never … mint! I’m not a fan of this herb at all. There are other ways to convey freshness. Always, always, always eggs! It is a super versatile, satisfying product, perfect for quick dishes to make.
.If you are free, where do you like to spend the weekend?I am attracted to nature … When I can, I like to leave Taipei and go camping!Do you drive ?A scooter! I look for convenience.Which place would you like to visit that you haven’t visited yet?I like to follow the inspiration of the moment. For now, I haven’t made any plans, but the beach or the mountain both sound good.In your previous travels, have you taken inspiration from local food?Sometimes. In Hualien, for example, the coastal city east of the island. Street food offers excellent sea and land food.
Your recipe?It is one of my most famous dishes, created on my return to Taiwan. It derives from a Cantonese dish called “Crispy taro duck” and uses Taiwanese ingredients, but it is prepared in the French style.Among the ingredients there is taro, not always available in Italy …You can replace it with potatoes, the taste will be very similar._______________________________________________________________________________________Kai Ho’s recipeCRISPY TARO DUCK 
For 2-4 peopleIngredientsOrganic Egg – 6 piecesTaro – 600-800 g, peeled and cut into pieces(if you don’t find the taro, you can replace it with potatoes.Dried porcini – 12gCrème fraiche or sour cream – 70gMilk – 250 mlUnsalted butter – 100gSea salt to tasteOil to taste4 shallots – 60 g, peeled and mincedFresh or dried Sakura prawns – 20g1 garlic, crushedSmoked duck breast cut into 1 cm – 50 g cubesChives – 30 g, choppedGround black pepper to tastePorcini oil:Dried porcini – 3g2 tbsp. grape seed oilPreparationSteam the taro for 30 minutes at 100 ° C.Cut it into 1 cm cubes, crush 3/4 of it and set aside the rest. Mix the dried porcini mushrooms with seed oil.To put aside.Bake the eggs at 65 ° C for 50 minutes in a steam oven. Alternatively, boil the eggs in salted water for 4-5 minutes, then cover and set aside for 3 minutes.Preheat the oven to 60 ° C. Put the dried porcini mushrooms in the oven for 1 hour until they are very dry. Transfer them to a blender and blend them. Put the taro paste, the sour cream (or creme fraiche), the milk and the butter in a pan over low heat. Stir with a whisk until the puree is compact. Season with salt to taste. Pass the puree through a fine sieve.To put aside.Heat a little oil in a pan at 150 ° C. Fry the shallots until they become crispy and golden. Remove from the heat. In the same pan, fry the taro cubes until golden brown. Clean and add the Sakura prawns to the crushed garlic and fry until crispy. Arrange the taro puree, the poached eggs, the porcini oil and the smoked duck breast on a serving plate.Sprinkle with the porcini powder. Garnish with the fried ingredients with chives, salt and ground black pepper.
Text by Cesare Zucca.Photo by Philip Sinsheimer and Cesare ZuccaABOUTTaïrroirNon Touristy Tourist
