Brisbane Local Food

Growing local

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Comment by Lissa on June 20, 2013 at 5:22

So it's just Tofu? lol

Tofu I know.

Comment by Elaine de Saxe on June 20, 2013 at 5:17

Tofu? It's a fermented soy bean product.

Comment by Lissa on June 20, 2013 at 5:13

I'll just adapt the ideas you've given anyway. Femented beancurd is definately one of those ingredients that will have me scratching my head wondering where to buy.

Comment by Matt Heng on June 19, 2013 at 22:04

ahhh.. don't try my recipe yet.. this is just from memory.. i'm sure there's some other ingredients missing...
this link seems the easiest.. you can skip the molasses and fermented beancurd (can't find a substitute for it but you may be able to use a little miso paste..)

and of course with the cinnemon stick and star anise (from memory)...

Comment by Jane on June 19, 2013 at 17:24

Thanks for recipes Matt, I'm hppy with those type of flavours, in fact already do Belly Pork with those flavours, but roast it in a piece, getting some Belly pork tomorrow with my freerange pork order so will try it.

Comment by Lissa on June 19, 2013 at 4:39

Your recipes are terrific Matt, personally I need to expand my ideas on how to use these plants I'm focusing on growing (sub trop).

Comment by Matt Heng on June 18, 2013 at 22:33

Hi Jane: Try cutting the taro, cassava and sweet potatos into cubes.. steam them till cooked (pierced through) then drizzle coconut milk and coconut palm sugar.. or you can make a soup out of the coconut milk and palm sugar and have it as a dessert..
You can also cut the taro into slices and alternate between Taro and Belly pork slices. I believe drizzle on dark soy sauce, cinnemon stick and star anise and braise them in a claypot. Sorry I don't have any western style reciepes...

Comment by Jane on June 18, 2013 at 17:07

Have tried cooking Taro by boiling it - soon goes to mush & not much flavour, a bit better if roasted or made into chips, I think its another root crop to add to the Cassava & Arrowroot in my 'servival garden' !

Comment by Lissa on June 14, 2013 at 5:10

I'll see what grows up from the planted tuber and then have a think about where to grow it. If I'm going past the fruit shop I really should drop in and see if they have any left and eat one. Be brave!

How did you cook your Taro/Dasheen or Colocasia esculenta that one time Jane?

Comment by Jane on June 13, 2013 at 17:42

Lisa we found the Red Yam flesh when cooked had a rather slimy texture, again we need to experiment with cooking these new veg. Mine grows happily in part shade where it can grow over a fence, it dies down at this time of year.

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Vetiver grass helps to stabilise soil and protects it against erosion.  It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)

GrowVetiver is a plant nursery run by Dave & Keir Riley that harvests and grows Vetiver grass for local community applications and use. It is based in Beachmere, just north of Brisbane, Australia.

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