Yum. I'm getting my kitchen mojo back, slowly but surely.
I've posted about ro gen several times before. It's still one of my favorite Taiwanese dishes, homey and well-balanced in both flavor and nutrition.
And here's something new. I call them mountain yam "French fries." Mountain yam is an Asian root vegetable, sometimes called nagaimo or yamaimo. Like most root vegetables, it's nutrient dense and has a mild flavor, and therefor it's often used in Chinese herbal soups or traditional medicines. The thing that makes mountain yam weird is that it's very slimey. For this simple dish, I just cut them into sticks and topped with soy paste and dried fish flakes. The yam is cold and crispy, not unlike jicama.
I've posted about ro gen several times before. It's still one of my favorite Taiwanese dishes, homey and well-balanced in both flavor and nutrition.
And here's something new. I call them mountain yam "French fries." Mountain yam is an Asian root vegetable, sometimes called nagaimo or yamaimo. Like most root vegetables, it's nutrient dense and has a mild flavor, and therefor it's often used in Chinese herbal soups or traditional medicines. The thing that makes mountain yam weird is that it's very slimey. For this simple dish, I just cut them into sticks and topped with soy paste and dried fish flakes. The yam is cold and crispy, not unlike jicama.
1 comments:
hey pei, do you have a ro gen recipe readily available? I'd like to make yu gen, thanks!
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