This is what I call a yam

In an earlier posting, I explained how what we call ‘yams’ here in Singapore, are really taro.

So just to avoid any further confusion, this is what I mean whenever I referred to yams on this blog:

Taro top
Taro cross section

This is a ‘mini yam’ and I prefer these to the full-sized taro because they cook faster, you can cook them individually in their skins and they are naturally snack/bento sized portions. Put them in your bento with the skins on and they’ll transport really well. The skins are also crisp and come off very easily when cooked.

The taro shown here has already been steamed and is all ready to be enjoyed after peeling off the skin. I dip them in sea salt, but soya sauce is great too. Or simply plain.

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