Taro
Pumpkin
Gingko a few
Milk
Salt
Chicken powder
Oil
Method:
Cut taro and pumpkin into small pieces. Deep fry both separately till half cooked and set aside.
Stir fry garlic, shallots till aromatic. Combine taro, pumpkin and gingkos in the wok. Add 1/2 water and bring to boil for 10 minutes over low heat. Season with salt and chicken powder.
Add some milk and bring it to a boil before serving.
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