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                                                                  This dish is based on a Malay specialty called abacus seeds, which is made with a purple yam-and-sticky rice flour dough and resembles gnocchi. Zak Pelaccio bases his version of the dough on roasted taro and sauces his gnocchi with a hearty East-West ragù that contains shredded pork, tomatoes and Asian seasonings like chiles, shallots and mint.

                                                                  Ingredients
                                                                  • Yes No 1 small lb taro roots
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 extra large egg
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 large lb roasted pork, pulled shreds
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 2 green thai chiles
                                                                  • Yes No 1/2 tbsp tomato paste
                                                                  • Yes No 1 1/2 lb tomato
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1 long red chili pepper
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp coarsely chopped mint
                                                                  • Yes No 2 tbsp coarsely chopped basil
                                                                  • MAKE THE GNOCCHI: Preheat the oven to 350°. Wrap the taro roots individually in foil and bake for 1 hour, or until the taro roots are tender when pierced. Unwrap the taro roots and let cool.
                                                                  • Slice one end off of each taro root and use a small spoon to scoop out the flesh. Press the taro through a ricer into a medium bowl. Add the 2 cups of flour and the egg, butter, oil and salt. Using your hands, knead the mixture together to form a dough. Transfer the dough to a floured work surface and knead until smooth.
                                                                  • Cut the taro dough into 3 pieces. On a lightly floured work surface, roll each piece of dough into a 1-inch-thick rope. Using a sharp knife, cut the ropes into 1/2-inch pieces, dipping the knife in flour as necessary to prevent sticking. Transfer the taro gnocchi to a floured baking sheet and freeze until firm, about 3 hours.
                                                                  • MAKE THE SHREDDED PORK SAUCE: In a large, deep skillet, melt the butter in the oil. Add the roasted pork, shallot and garlic and cook over high heat, stirring occasionally, until the shallot and garlic are lightly browned, about 5 minutes. Add the sliced Thai chiles and the tomato paste and cook, stirring, for 1 minute. Stir in the chopped tomatoes and season with salt and pepper. Add the chicken stock, red chile strips, scallions, mint and basil and cook, scraping up any browned bits stuck to the bottom of the skillet. Remove from the heat, cover and keep warm.
                                                                  • In a large saucepan of boiling salted water, cook the taro gnocchi until they rise to the surface, then simmer them until tender, about 5 minutes longer. Drain the gnocchi in a colander.
                                                                  • Add the gnocchi to the sauce in the skillet. Cook over moderate heat, tossing gently, just until the gnocchi are thoroughly coated and the sauce is heated through, about 3 minutes. Season with salt and pepper and serve in deep bowls.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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