Fried taro cake, eggs cracked in between, topped with scallions.
Dipped with a soy sauce and vinegar mixture
- Prepackaged Taro Cake. There’s also radish and plain cake. Available at Chinese markets. Some companies make them better than others. I bought cakes from a brand once that make them too soggy. If you can pick between brands, pick the one that feels more firm and less soft. Soft=gross soggy cakes! If you can only find really soft ones, I honestly recommend not buying them unless you already know how to work with them. I couldn’t figure out how to make them taste good.
- Scallions for garnish
- Oil or non-stick spray
1. Cut taro cake into slices. The thinner, the quicker it will cook.
2. Coat pan with oil or spray liberally with a nonstick spray like Pam.
3. Pan fry taro slices on high heat until brown on both sides (not lightly brown, but not burnt!). You want to lay the cakes out with enough room on the pan so that they have their own space to fry. Meaning don’t stack them, this isn’t stir fry. Then lower the heat to high medium for about 10-15 minutes depending on thickness of the cake. Be patient! You want to continue cooking it so that they are crispy almost all the way through the cake slice. I’ve removed the pan too soon because they looked ready but weren’t crunchy, too moist and soft. Most people prefer these to be crispy, but not like potato chips crispy if you know what I mean.
4. Crack an egg or two over taro cakes, depending on the amount you make, and spread the eggs to fill up empty spaces. After the bottom has finished cooking, I flip the whole thing over so the top cooks.
5. Add diced scallions on top. For more flavor put the scallion with some oil in a separate bowel into the microwave for 30 seconds and add that on top afterwords.
6. Remove from heat. For the dipping sauce, I make a mixture of roughly 50% soy sauce, 20% vinegar, 30% water, and 3 tablespoons of sugar. This is an estimate and it ultimately depends on the individual’s taste. Enjoy!