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Homemade Fermented Red Taro Curd

Sauces, Seasonings, and Spices

Homemade Fermented Red Taro Curd
1 and 1/3 pounds white taro, coarsely shredded
1/4 pound flour
1/4 pound coarse salt, mixed with four tablespoons boiling water
1/2 liter soy sauce
1/2 teaspoon red coloring (powdered preferred)
1 teaspoon five-spice powder
2 Tablespoons rose wine
1. Rinse the shredded taro, then steam until thoroughly cooked. Drain well, then mash and set aside.
2. Put the flour into a bowl, add a little water (a few tablespoons) and make this into a batter. Put in a heat-proof bowl and steam for fifteen minutes over rapidly boiling water. Remove and allow to cool.
3. In a separate bowl, mix the flour batter with the cooled salt water, and the cooled mashed taro. Knead for five minutes., then put this into a clean bowl and allow it to ferment uncovered at room temperature for half a day or overnight.
4. Next, put this bowl during the day, every day, for two weeks in a sunny spot. Do not ignore it, rather mix the contents every two hours during the day. Use chopsticks and do so from morning to night. The contents should dry out.
5. Pour the dried materials into a square tray such as an ice cube tray, and press them together firmly. Let this rest overnight.
6. Take a ceramic flat container or a bowl or urn and rub with the rose wine. Next, put the cut squares into it in one layer, the pieces close to each other.
7. In a separate small bowl, mix the soy sauce, red coloring, and five-spice powder. Pour this over the taro squares. Cover with cheesecloth, not touching the taro mixture. Set this container aside for one month; then it is ready to use.

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