I'm not sure if yam root is the correct terminology. But what I mean is the root that we can cook and eat. Fried yam root, sliced long or thin, covered with flour paste, some cummin and salt to taste is what I like best. The yam plant is getting old, more than a year of age. Normally, people harvest for their roots when they are about 6 to 8 months old. The plant looked small compared to a couple of months a go. So, I decided to pull some yam roots out. This time my wife make a "pengat" using the yam root. Diced them to a quarter inch size, add some water, sugar and boil them until tender. Add coconut milk and further boil for 1 minute. There, your "pengat " is ready.
Pokok keladi dah semakin tua. Saiznya lebih kecil berbanding semasa ia tengah betul-betul subur. Ubi keladi berada di atas medium batu gravel. Saiznya juga lebih kecil berbanding dengan yang di tanam di dalam tanah. Tapi boleh lah nak makan. Banyak yang elok dan sedap rasanya tapi ada sebahagian ubi yang rasa sedikit berair. Mungkin sistem akuaponik membekalkan air berlebihan kepada pokok keladi. Biasanya kami goreng, kali ini kami buat pengat. Saya suka tapi anak-anak kurang.
Below is the remaining yam plant. Planning to cultivate different plants, tomato maybe.
Ini pokok keladi yang tinggal. Cadang nak tanam pokok tomato pulak.
