Ingredients
400g Taro
8 pcs Ginkgo Nut
2 pcs (sliced) Shallot
100g Granulated sugar
120 to 150ml Vegetable oil
Instructions
1. Rinse and peel the taro. Dice up and steam for 20 mins. Blend the taro into a paste in a blender at high speed, pour out and set aside.
2. Crack the ginkgo nut with the back of a cleaver. Take out the kernels and boil for 15 mins on high heat. Rub off the membrane. Cut the kernels and remove the bitter embryo.
3. Put the ginkgo kernels in a bowl with 2 tsps of granulated sugar and 6 Tbsps of hot water. Stir and marinate for at least 2 hours or overnight.
4. Heat up the vegetable oil in a wok on high heat. When the oil boils, fry the shallot slices until golden and take out.Transfer shallot oil to another container and set aside.
5. Use same wok, heat up 2 Tbsps of shallot oil in the wok on high heat. When the oil boils, add the taro paste and sugar. Keep stirring for about 2 mins.
6. Reduce the heat to medium. Add 2 to 3 Tbsps of shallot oil and keep stirring for about 2 mins.
6.1 until the sugar has dissolved and the oil fully incorporated into the taro paste. Turn off heat.
7. Transfer the taro paste immediately into a bowl and serve with the marinated ginkgo nut on top.
