Ngasech tuul (taro shoots with shrimp)

Instructions

1. Rinse the taro shoots and remove the most fibrous parts.
2. Cut them into pieces and boil them for 10 minutes in salted water to soften them, then drain.
3. Finely slice the onion and crush the garlic.
4. Heat the oil in a pan and cook the onion and garlic for 3 minutes.
5. Add the shrimp and cook for 2 to 3 minutes until they turn pink.
6. Stir in the cooked taro shoots and mix well.
7. Pour in the water and let it simmer for 8 to 10 minutes until the sauce thickens slightly.
8. Adjust the seasoning and serve hot with rice.