Taro, Tempeh, Soy Sprouts, and Roasted Pumpkin With Coconut Milk Sauces

in Natural Medicine2 months ago


Step by Step Cooking Tutorial
With Food Photography

Taro is the best rice substitute after potatoes and sweet potatoes. In Asia, Taro is often used for the manufacture of food and drinks, or enjoyed traditionally by boiling.

I am happy to look for other variations for ingredients to replace rice. For those of you who follow my blog, you have seen many recipes for replacing rice with potatoes and sweet potatoes ingredients. So this time I made a Taro dish as the main course which was served with various side dishes.

This dish uses plant-based milk, coconut milk as a creamy sauce with a delicious aroma.


It takes patience to clean Taro to get rid of the itching nature when consumed. There is a mucous patch in the taro meat that appears after being peeled and exposed to water. So make sure you also use gloves when washing Taro so it doesn't get itchy. I washed the peeled Taro up to 5 times.

Make sure there is no more mucus covering the Taro before cooking.



  • 200 grams of Taro
  • 100 grams of Tempeh, cut into cubes.
  • 100 grams of sprouts, in this recipe I use soy sprouts.
  • 400 ml of water.
  • 100 ml of coconut milk.

Ingredients for the Coconut Milk Sauce:

  • 5 pieces of candlenuts.
  • 5 cloves of red onions or half the size of medium spring onion.
  • 3 cloves of garlic.
  • 1 tablespoon of salt
  • 1 tablespoon of broth powder.
  • Optional: 1 tablespoon of pepper to add a spicy taste and 1 tablespoon of turmeric powder to add color.


- Step 1

Peel the taro, then wash it clean.

- Step 2

Boil the taro. You can also steam taro.

- Step 3

While boiling or steaming the Taro, prepare other ingredients. I prepared the necessary seasonings.


Here I am using a traditional spice grinder. You can use a blender. If using a blender, add enough oil if you need liquid ingredients to help soften the spices.

- Step 4

After the Taro is cooked, remove the Taro and set it aside. Then stir-fry the spices with a little oil.

- Step 5

Add water after the spices are fragrant. Bring it to a boil.

- Step 6



Add tempeh. Cook for about five minutes to let the spices soak into the tempeh.

- Step 7



Then add the boiled Taro which has been cut into smaller pieces than before.

Also, add coconut milk.

- Step 8

Stir well and cook for about 3 minutes, then remove from heat. Serve with Stir-fried Soy Sprouts and Spiced-Pumpkin.



For stir-frying, I use simple spices, as usual, chili or paprika, onion, garlic, salt, and flavor-enhancing powder. Then saute the spices then add the sprouts with another vegetable mix if desired.

Stir-fry the Soy Sprouts while boiling or steaming the Taro to save time.


I served Spiced-Roasted Pumpkin to complete my dinner. You can skip this menu because sometimes pumpkin is a seasonal fruit. But in Indonesia every day I can find pumpkins easily.

Spiced-roasted pumpkin ingredients:

  • 500 grams of pumpkin, unpeeled
  • 50 ml of vegetable oil
  • 3 tablespoons of ground cinnamon

How to Cook Spiced-Roasted Pumpkin


Roll the pumpkin wedges in the oil and ground cinnamon mixture. Or grease the pumpkin using a brush until it is completely coated on all sides of the pumpkin.

Roast the pumpkin for about 40 minutes at a temperature of 250 degrees Celsius. But it depends on your oven. If the pumpkin is not yet cooked, you can increase the roasting time by another 10-20 minutes by turning the squash pieces over.

On a previous blog, I also posted about the recipe for Spiced-Roasted Pumpkin with Coconut Yogurt.




Step 1

Arrange the Taro and Tempeh on a serving plate. Don't add too much sauce if there is a need for a photo session so that the ingredients are not covered in sauce.




Step 2

Add the sprouts on top of the Taro slices.




Step 3

Add the spiced-roasted Pumpkin. I also add spicy chips to add a crispy texture.






What do you think my creations are from Taro ingredients? Don't forget to leave feedback in the comments and thank you for reading my food blog!


Best Regards,
Anggrek Lestari

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Who is Anggrek Lestari?

Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share food content that makes others happy and can get inspiration for foods that are easy to make and contain elements of health.
Make sure you follow her blog as well for some interesting discussions about life other than food.
If you need a copywriter for your projects, Anggrek Lestari will be ready to help you.

Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009

Posted on NaturalMedicine.io


Looks like a very tempting dish, and it's very photogenic too. Thanks for sharing!

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Posted on NaturalMedicine.io

Usually, in here we just boil the taro. So I try to explore the new recipe :)

Looks delish.. and I can exactly imagine that special Indo flavour. Beautiful pictures too!

It's like the authentic taste from Indonesia :)

This is deliciously inviting

Thank you, my friend. Have a great day.

Sister, looking at your recipe, it seems that it is very delicious. I have written your writings in a very beautiful way. Have a nice day.

Thank you reading my food blog and have a great day!

Hey @anggreklestari, You have very clearly explained about Indo traditional recipe with contains clear pictures. It would be useful to make it who'll prefer to cook. Seems like very delicious and nutritious dish. Thanks for share your publication.

Taro is great Ingredient for rural people :)

Thank you for stopping by 🙏

I love it this Plate. It is Amazing! Looks delicious!

Congratulations! Hugs! 🤗🤗

Thanks for reading! 🌻🌻🌻

Hello dear friend @anggreklestari good day
Your work is immaculate, I love how you take care of every detail of your presentation. Congratulations
I must admit that I did not know this vegetable, it is always good to learn something new. Your plate looks delicious, I appreciate you sharing these culinary secrets.
have a nice day

This is a traditional recipe from Indonesia. I’m happy to share my local dish with you guys.

Have a great day!

In my country, Venezuela, taro is known by the name of yam, and it is consumed mainly in soups or boiled with cheese and butter, also as a sweet. This way you prepare it is very interesting, and although in my country the culinary use of coconut milk is not very widespread, there are some areas, especially on the western coast, where this wonderful ingredient is used. As I always say, your photos are beautiful, you make food a work of art. Very good post, with its correctly indicated ingredients, precise indications and beautiful photos. Greetings.

En mi país, Venezuela, el taro se conoce con el nombre de ñame, y se consume fundamentalmente en sopas o hervido con queso y mantequilla, también como un dulce. Esta forma en que lo preparas es muy interesante, y aunque en mi país el uso culinario de la leche de coco no se encuentra muy extendido, sí existen algunas zonas, especialmente en la costa occidental, en la que se emplea este maravilloso ingrediente. Como siempre digo, tus fotos son bellísimas, haces de la comida una obra de arte. Muy buen post, con sus los ingredientes correctamente indicados, indicaciones precisas y preciosas fotos. Saludos.

Oh, boiled with cheese and butter seems great to try.

Thank you for your kind words. Have a great day for you

Hola, @sirenahippie.
Me parece que el taro es nuestro ocumo chino (igual que el ocumo blanco, de la familia Araceae), distinto del ñame (familia Dioscoraceae).


Pues gracias por la aclaratoria @eolinde, pero toda la vida conocí que eran equivalentes ambos términos, jajaja, buscaré y veré al respecto. Saludos.

A la orden. Es un poco confuso a veces con los nombres comunes y sus variantes locales.


This is superb!!! I love the recipe and the ingredients, not to mention how beautiful it looks!!!!

Thank you 🥰

Tempeh is my fav ingredient and ah ya the sprouts

Beautiful presentation too!!!

Thank you!

Belum pernah coba masak talas, makan talas juga belum pernah. Pasti enak ya? Musti dicoba resepnya @anggreklestari 😊

Enak mbak cuma mesti hati-hati karena kalau gak bener masaknya jadi gatal di tenggorakan.

Biasanya kalau direbus, tidak dikupas terlebih dahulu dan lebih praktis.

Nah, ini makanya ga berani juga, apalagi dengan ada yang sampe mabuk loh dik. Di Aceh kalau ga salah kami menyebutnya buah "Janeng" Ini 😇

I love Taro. And this recipe of yours looks delicious!😍

Even just boiled taro, I like it. 😊

Thank you for stopping by 🌻

Sencillamente estupendo 😀

हाऊ गजब गेडेरी साग😍😍

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More than the food, the presentation and photographs are super yummy. Given this food I might bite the cutlery and platform they're put on :-P

Super Amazing!!



Tampilannya estetik banget... jadi ngiler 😊

Wow,wow,wow! Looks delicious and the presentation is so lovely. 👏👏
In Jamaica, we call taro, "coco". I remember that it can be itchy and the leaves were and like a little umbrella.(big leaves)
What a lovely dish!

I'll have to try this. Upvoted and reblogged