Thursday, June 28, 2012


500 gm (1 lb) taro
4 slices pineapple
4 slices bacon
4 spring onions
1 tablespoon butter
1 tablespoon oil
4 spring onions
freshly ground black pepper 
Steam or boil taro slices till just cooked. Drain and put aside till cool, then cut into chips 2 cm (1 in) long and 1 cm (1/2 in) wide. Cut pineapple into wedges and bacon slices into several pieces. Chop the spring onions. Put oil and butter into a heavy pan and heat. Fry the taro till golden, and drain on paper, saute the pineapple pieces till golden and, lastly, fry the bacon till crisp. Combine taro, bacon and pineapple, toss with chopped spring onion and black pepper and serve immediately.
bacon recipe courtesy of: