I couldn't find taro in the market or supermarket so I waited for the Donggongon tamu (a local market that is held on Thurdays and Fridays in Donggongon). Look at the stuff I picked up there this morning:
When I got home from the market, the congee that Vero cooked was purplish in color. She had added pulut hitam (black glutinous rice) because we had run out of brown rice (we are mostly on brown rice now because my mom's diabetic). It was too wasteful to cook another pot of congee so I went with what Vero had cooked. When we sat down for lunch (congee for lunch in tropical weather is a big mistake), the kids wondered if the congee was savory or sweet.
Surprisingly, it was good congee. Taro never fails, never.
Taro & Pork Ribs Congee
400 to 500 g pork ribs, chopped into 3 cm pieces & blanched with boiling water & drained
400 to 500 gm taro, peeled and cut into chunks 3 cm square
1 1/2 cups white or brown rice, washed
2 cloves garlic, 1/4 of a small brown onion and a very small knob of fresh ginger, all smashed and chopped finely
1. In a heavy-based pot, fry the garlic, onion and ginger in about 1 tablespoon of veg oil until soft and fragrant but not brown. Add the rice and stir, then add water about 15 times the volume of the rice. Cover and simmer, stirring once in a while. Add more water to make the congee thinner if like. Note: Do not add water to ready cooked congee or it will turn watery when cold. Some congee purists (usually HK people) start with the right amount of water and never add anymore, controlling the consistency of the congee by controlling the heat.
2. After one hour, add the spare ribs and simmer again for 30 minutes. Usually, at this point, I like to turn the heat off and let the congee swell. If you are doing that, you can add the taro now. It will cook but if it doesnt go soft enough, go to Step 3.
3. Add the taro and simmer until the taro is tender but not too soft. Season with salt and pepper. Let congee steep for a while before serving.