Greetings @anggreklestari, taro is very similar to a tuber that in my country we call "ocumo chino", even the color is similar you get them purple and white, we usually consume them in soups, parboiled to accompany roasts, in chicha which is very delicious by the way, and when leftover we cut them into slices and fry them, they are crispy; thanks for sharing these incredible ideas to consume the taro with hot sauce, I can replace it with ocumo chino.
Happy and blessed start of the week!