Taro with Yellow Sauce

Preparation

1. Peel the taro, halve, and boil in salted water for 30 minutes until completely tender when pierced with a knife. Drain and keep warm.
2. Make the yellow sauce: In a pot, gently warm the palm oil over very low heat until liquid — do not heat to frying temperature.
3. Slowly pour the filtered kanwa water into the warm palm oil, whisking continuously to create an emulsion. Add the water gradually — too fast and the sauce breaks. The mixture will turn a bright golden-yellow and become creamy and thick.
4. Add the ground crayfish, pepper, Maggi, and salt. Stir in 100ml of warm water to adjust consistency if needed. Simmer very gently over low heat for 5 minutes.
5. Taste and adjust — the yellow sauce should be creamy, slightly alkaline, savoury from the crayfish, and aromatic.
6. Arrange the warm boiled taro on a platter and pour the yellow sauce over generously.