From the recipe collection
Sinara with Root Crops
A root-crop version of Sinara with sautéed aromatics, grated coconut, and a light vinegar finish.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 4
- Audio recipe
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Ingredients
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Method
- Begin with the listed fully cooked root-crop cubes. If preparing them from raw, use a trusted food-grade product and follow its processing instructions first; cook cassava separately and discard its water. Taro must also be fully tender before this final sauté.
- Heat the oil and sauté the onion, garlic, and ginger until fragrant.
- Add the root-crop pieces and toss gently so they remain intact.
- Stir in the grated coconut and cook until fragrant and lightly toasted.
- Season with fish sauce or salt.
- Finish with vinegar or calamansi and chili if using.
- Taste a cooked root-crop piece and adjust seasoning without mashing the mixture.
- Serve warm on banana leaves.
