Ludang

Method

1. Wear gloves if sensitive to raw taro, peel deeply, rinse, and cut the corms into even chunks.
2. Combine coconut milk, water, onion, garlic, ginger, and lemongrass in a pot and bring to a gentle simmer.
3. Add the taro in one layer, cover partly, and cook over low heat without vigorous stirring.
4. Simmer 20–30 minutes, turning pieces carefully, until a knife passes through the centre without resistance.
5. Add chilies and coconut cream and continue at a quiet simmer until the sauce thickens.
6. Add leafy greens if using and cook only until wilted.
7. Taste and season with salt or fish sauce; the taro should be creamy inside with no scratchy mouthfeel.
8. Rest 5 minutes and serve as a mild side to smoky or spicy dishes.