Taro Chips (Bong Lon – Chinese Variety Only)
Peel skin off the Taro. Slice Taro very thin, then wash in salt water; let it dry. Deep fry sliced Taro in oil, a little at a time.
Similar Posts
Malasadas #2
6 beaten eggs 1-1/4 c. sugar 1 c. evaporated milk 1-1/2 c. warm water 2 pkgs. yeast 8 c. sifted flour or 7 c. unsifted flour 1 block margarine, melted 1-1/2 tsp. vanilla extract 1-1/2 tsp. lemon extract Mashed potato (1 c. potato buds plus 1 c. boiling water) Combine ingredients in a large bowl….
Quick Lettuce Cups
1 lb. ground chicken Head of Iceberg lettuce Sauce: 1 Tbsp. sherry 1 Tbsp. shoyu 1 beaten egg Soak chicken in sauce for 10 minutes. Mince: 4 shiitake mushrooms 2/3 c. bamboo shoots 2/3 c. water chestnuts 1 clove garlic peanut oil Seasoning: 2 Tbsp. oyster sauce 1/2 tsp. sugar 1/2 tsp. chili garlic sauce…
