Lao-style Taro Mash

Ingredients

While Poi is a traditional Hawaiian dish made from fermented taro root, Lao-style Taro Mash takes a different approach. Instead of fermenting the taro, it is boiled and mashed to create a smooth and creamy texture. The Lao version also incorporates traditional Lao herbs and spices, such as lemongrass, galangal, and kaffir lime leaves, to enhance the flavors and give it a distinct Lao taste. We alse have the original recipe for Poi, so you can check it out.

• 500g (1.1 lb) taro root, peeled and cubed 500g (1.1 lb) taro root, peeled and cubed
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 slices galangal 2 slices galangal
• 3 kaffir lime leaves 3 kaffir lime leaves
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 2g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the taro root cubes. Cook until the taro is tender and easily mashed with a fork.
2. 2.
   Drain the taro and transfer it to a mixing bowl.
3. 3.
   In a separate pot, heat the vegetable oil over medium heat. Add the lemongrass, galangal, and kaffir lime leaves. Sauté for a few minutes until fragrant.
4. 4.
   Add the coconut milk to the pot and bring it to a simmer.
5. 5.
   Remove the lemongrass, galangal, and kaffir lime leaves from the pot and discard.
6. 6.
   Pour the coconut milk mixture over the cooked taro in the mixing bowl.
7. 7.
   Using a potato masher or a fork, mash the taro until smooth and creamy.
8. 8.
   Season with salt and mix well.
9. 9.
   Transfer the Lao-style Taro Mash to a serving dish and garnish with fresh cilantro.

Treat your ingredients with care...

• Taro root — Make sure to peel the taro root thoroughly before cubing it. Wear gloves while handling taro root as it can cause skin irritation for some individuals.

Tips & Tricks

• For a spicier version, add a small amount of chopped chili peppers to the coconut milk mixture.
• If you prefer a smoother texture, you can use a blender or food processor to mash the taro instead of a potato masher.
• Adjust the salt according to your taste preferences.

Serving advice

Serve the Lao-style Taro Mash as a side dish alongside grilled meats or steamed vegetables. It can also be enjoyed as a main course with a side of sticky rice.

Presentation advice

Garnish the Lao-style Taro Mash with a sprinkle of fresh cilantro to add a pop of color. Serve it in a shallow bowl or on a plate to showcase its creamy texture.