Taro Pie and Taro Mantou

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Much like the corn pie I made last week, this taro pie got its inspiration from the McDonald’s menu in Thailand, cleverly called McThai. For our family’s Thanksgiving meal, I made a 9″ taro pie as well as mini corn pies. The corn pies looked like mini dan ta with corn filling, and this second batch turned out just as nicely as last week’s pie. My recipe for the taro pie, on the other hand, needs to be tweaked some. The taro filling tasted great on its own, but it became too stiff after baking in the pie crust for the full time. I was happy with its taste, but I would have been happier if the filling had a creamier consistency.

After Thanksgiving, not only did I have lots of leftovers, I had tons of leftover pie filling! And what to do with all the leftover filling?

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Happy Thanksgiving!

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Happy Thanksgiving! I’m very thankful that I’m enjoying the holiday with friends and family, and I hope you all are counting your blessings over what should be the feast of the year!

Here’s a snapshot of our mixed Chinese/traditional meal at our cousin’s house:

On the menu were mini versions of my corn pie, taro pie, Peking Duck-style wraps (idea borrowed from my sister-in-law’s family), my sis-in-law‘s delicious meatloaf, Texas-style creamed corn, mashed potatoes, cashew stuffing, cranberry-pear sauce, giblet gravy, hot and sour soup, daikon and fish ball soup, and last but not least, the turkey. A special thanks goes to Eddie from the Long Island City Costco’s meat department for the turkey. I had a little bit of drama with getting the turkey this week, but Eddie was great in “finding” one for me yesterday afternoon.

I hope everyone has a wonderful Thanksgiving, and I can’t wait to hear what y’all ate or made! (And more importantly, what are you going to do with leftovers?)

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