I love dim sum, but I’ve always just left it as something I could only have outside of home. Part of its wonderfulness is the experience – grabbing random bits off the carts, trying new and strange-looking things, and of course competitive gluttony with friends. Recently this changed a bit as I stopped at the Asian grocery on my way home from dim sum, and saw the big block of taro cake on the shelf. I had to try it.
The next morning I woke early (amazing what going to bed before midnight can do!), and pondered my purchase. A quick Google didn’t turn up any particularly interesting ideas, so I decided to go a bit mad. I had made a bunch of mole last week, and had tons of leftover sauce. I also had a papaya ripening on my windowsill, in need of a purpose. So, I decided to blend some ideas together:
Heat the olive oil and sesame oil in a pan. Add about 1/4 cup mole, and let it heat until it begins to reduce. Now add your taro cakes, pouring the remaining mole over them, and splashing with fish sauce. Cook over medium heat for about 10 minutes, flipping now and then.
Now add your scallions, flipping your cakes around to make sure the scallions cook and the cakes get a good coating. Once they are nicely cooked, remove the cakes from the pan and let them cool a minute or two on a paper towel to wick off the excess oil.
Serving the cakes with fresh papaya really makes this dish: the sweet fruit balances the spicy and slightly oily cakes, and if the fruit is chilled, that makes for a nice contrast as well. Drizzle with soy sauce if you like – I’m a big salt fiend so I do. It’s almost like having dim sum at home.
Enjoy!
