Dasheen
Dasheen (or Colocasia esculenta), commonly known as taro, has a history that traces back to Southeast Asia and India, spreading to other tropical and subtropical regions around the world. It has been cultivated for thousands of years and holds significant cultural importance in many communities. Dasheen is prized for its starchy corms and edible leaves, both packed with nutrients. The root is an excellent source of complex carbohydrates, fiber, and essential minerals such as magnesium, iron, and zinc. It also contains vitamins E, C, and B6, which are vital for immune function, skin health, and energy metabolism. Additionally, dasheen is hypoallergenic, making it an excellent substitute for common allergens like potatoes. The leaves, when cooked properly, are rich in vitamins A and C, folate, and antioxidants. Dasheen can be used in a variety of dishes, including soups, stews, and desserts, offering a nutty flavor and creamy texture.
When considering the addition of breadfruit and dasheen to your diet, it is important to note their versatility and nutritional benefits. These foods are not only staples in many cultures but also powerhouses of nutrition, supporting overall health and wellness. Their ability to be incorporated into numerous dishes makes them valuable in any culinary repertoire. Whether you are looking to diversify your diet, manage your health, or simply explore new flavors, breadfruit and dasheen are excellent choices that offer both taste and nutrition.
Asian Recipes
Taro (Dasheen) and Pork Belly Stew
Ingredients:
1 lb pork belly, cut into bite-sized pieces
1 medium dasheen (taro root), peeled and cubed
2 tbsp vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 inch ginger, sliced
2 tbsp soy sauce
1 tbsp oyster sauce
2 cups chicken broth
1 tbsp Shaoxing wine (Chinese cooking wine)
2 star anise
1 cinnamon stick
Salt and pepper to taste
Green onions, chopped for garnish
Instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the pork belly pieces and brown on all sides.
2. Add the onion, garlic, and ginger, sautéing until fragrant.
3. Stir in the soy sauce, oyster sauce, and Shaoxing wine, cooking for 1-2 minutes.
4. Add the chicken broth, star anise, and cinnamon stick. Bring to a boil.
5. Add the dasheen cubes, reduce the heat, and simmer for 45 minutes to 1 hour, or until the pork and dasheen are tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions before serving.
Taro (Dasheen) Spring Rolls
Ingredients:
1 medium dasheen (taro root), peeled and grated
1 carrot, grated
1 cup bean sprouts
1 cup shredded cabbage
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp sesame oil
1 package spring roll wrappers
Vegetable oil for frying
Sweet chili sauce for dipping
Instructions:
1. In a large bowl, combine the grated dasheen, carrot, bean sprouts, cabbage, and garlic.
2. Add soy sauce and sesame oil, mixing well.
3. Place a spring roll wrapper on a flat surface. Add about 2 tablespoons of the filling near one corner of the wrapper.
4. Fold the corner over the filling, then fold in the sides and roll up tightly. Seal the edge with a little water.
5. Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
6. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side.
7. Drain on paper towels and serve hot with sweet chili sauce.
Taro (Dasheen) and Coconut Milk Soup
Ingredients:
1 medium dasheen (taro root), peeled and cubed
1 can coconut milk (400 ml)
2 cups vegetable broth
1 onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
1 tbsp curry powder
1 tbsp fish sauce
1 tbsp lime juice
2 tbsp vegetable oil
Salt and pepper to taste
Fresh cilantro for garnish
Instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant.
2. Stir in the curry powder and cook for 1 minute to release the flavors.
3. Add the dasheen cubes, coconut milk, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the dasheen is tender.
4. Stir in the fish sauce and lime juice. Season with salt and pepper to taste.
5. Garnish with fresh cilantro before serving.
Taro (Dasheen) Cake
Ingredients:
1 medium dasheen (taro root), peeled and grated
1 cup rice flour
1 cup water
2 Chinese sausages (lap cheong), diced
2 dried shiitake mushrooms, rehydrated and chopped
2 cloves garlic, minced
2 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp oyster sauce
Salt and white pepper to taste
Green onions, chopped for garnish
Instructions:
1. Heat vegetable oil in a skillet over medium heat. Add the Chinese sausages and cook until they release their fat.
2. Add the garlic and mushrooms, sautéing until fragrant. Set aside.
3. In a large bowl, mix the grated dasheen, rice flour, and water to form a thick batter.
4. Stir in the cooked sausage mixture, soy sauce, oyster sauce, salt, and white pepper.
5. Pour the mixture into a greased 8-inch square baking pan.
6. Steam the cake for 45-60 minutes, or until firm and cooked through.
7. Allow to cool slightly before cutting into squares.
8. Garnish with chopped green onions before serving.
These recipes highlight the versatility of dasheen (taro root) in various Asian and Chinese-inspired dishes. Enjoy!