Comments on: Taro puffs – How to make woo kok / 芋角 at home

By: KP Kwan

KP Kwan — Sat, 19 Nov 2022 01:36:49 +0000

In reply to B Young. I have not tried to deep fry the frozen Taro puffs. If I based on my experience of other frozen ingredients being fried, then I would say that you do not need to defrost the puffs. Since I am not entirely sure of the answer, I look forward to knowing your result too :)

By: B Young

B Young — Thu, 17 Nov 2022 18:38:58 +0000

In reading through your recipe, I can tell that the taro puffs will taste great. Your ingredients are very authentic. I do have a question about cooking after freezing. Do I let the puffs thaw before I fry?

By: KP Kwan

KP Kwan — Thu, 23 Jun 2022 04:57:59 +0000

In reply to Yola. I suggest you look at the video and let me know the difference. Then, hopefully, I can help to identify what happened.

By: Yola

Yola — Thu, 23 Jun 2022 01:59:48 +0000

Hello
I follow your recipe stéphanois by stéphanois
And the result is not like yours

By: KP Kwan

KP Kwan — Sat, 23 Apr 2022 00:53:58 +0000

In reply to ong kean lim. Hi Ong, I understand that deep-frying is not healthy, but I have not tried any alternative ways to bake it so far. Once in a while, indulgence is Ok, but not for regular consumption.

By: ong kean lim

ong kean lim — Thu, 21 Apr 2022 08:40:46 +0000

In reply to ong kean lim. @KP Kwan, Thank you KP. I love Taro but find deep frying not so healthy, especially I am a senior who is over 80. Also, deep frying uses a lot of oil and with the cost of cooking oil going up that makes me avoiding deep fried food. I hope to have some baking recipes from you if it is possible. Thank you and stay safe

By: KP Kwan

KP Kwan — Thu, 14 Apr 2022 07:29:49 +0000

In reply to ong kean lim. I never tried baking it. Really not sure. I have some doubts as I have not seen any baked taro puff recipe.

By: ong kean lim

ong kean lim — Thu, 14 Apr 2022 06:16:45 +0000

Can I bake it instead of deep frying? If so, what temperature and time to use. Thanks

By: KP Kwan

KP Kwan — Thu, 14 Apr 2022 00:59:17 +0000

Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am glad to reply to any questions and comments as soon as possible.