Guest guest Posted March 26, 2006 Report Share Posted March 26, 2006 http://ph./photos/view/2c3e?b=1 Here's a picture of my finished lotus root. They are found in the product section of an Asian market. Several inches long and an off white color. Peel, slice and drop in water with a little lemon juice, boil until semi tender and slice. Little bit of a chewy texture and so good. I more or less taught myself how to cook this. It's not in your everyday cookbook, matter of fact it's not even in any of the Asian cookbooks I have. I did get one of the employees at the store to tell me how to peel and cook and that's about it. Braised Lotus Root Lotus root, prepared as directed above 3 garlic cloves 1/4 of a finely minced onion. dash of sesame oil dash of sesame seeds (I toast and use the black ones) dash of red pepper flakes 1 to 2 tbls. butter, ghee or margarine start with 2 tbls each of raw sugar, soy sauce and teriyaki sauce. Heat butter and add all ingredients to a skillet, when medium hot and well blended add the lotus root, turn flame down and braise until sauce thickens and lotus root is well coated and saturated as you would when making yams on the stove top. Good 15 minutes or so. This dish really is impressive, the lotus root is gorgeous when it tops steamed rice. New Messenger with Voice. Call regular phones from your PC and save big. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.