Pueag Chaab (Sweet Fried Taro)

    30 mins

    Crispy sweet taro chips are so good, I would consider them almost godly. Just something about that simple treatment of them... However they aren't terribly healthy, even they are based on a vegetable (or is it technically a starch?) At any rate, if I didn't care about my health (and weight) I would eat a whole lot of them.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 6 

    • 1kg taro, peeled and sliced thinly
    • 4 cups vegetable oil for deep-frying
    • 1/2 cup water
    • 1/2 palm sugar

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the oil n a deep pot or a wok over medium heat.
    2. Fry the taro slices in small batches until light golden brown and crisp, turning once.
    3. Let them cool on a paper towel lined plate.
    4. Heat the water and sugar in a pot over medium high heat. Bring to a boil and let boil until the liquid bubbles thickly and is slightly syrupy in consistency, about 5 minutes.
    5. Combine taro slices and syrup in a large bowl and toss to coat taro slices evenly with the syrup.
    6. Take them out and let them cool (on a lightly oiled cookie sheet, if possible). Store them in a container with a tightly fitting lid... unless you and your kids/friends/family eat them all up right away. (They taste best that way anyway!)

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