Sliced Pumpkins with Vinegar and Brown Sugar
Cut taro and pumpkins into slices.
Mix tempura powder with water and oil to create a paste.
Heat up oil in the IH Pressure Rice Cooker. Cover taro and pumpkin slices with the tempura paste and deep fry until a golden yellow colour is shown. Remove them from the Cooker and leave aside. Wait until the temperature of oil increases and re-fry the taro and pumpkin slices.
Heat up vinegar and brown sugar in a frying pan so that a sauce is formed. Thicken the sauce with corn starch.
Serve the pumpkin slices with the black vinegar sauce.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference