I hardly venture into MacPherson, a relatively grungy, working-class neighbourhood - fairly sterile as it’s an old public housing neighbourhood, and with industrial plants that dot its periphery. A few subway stops away is colourful, bustling Geylang Serai, so MacPherson is never somewhere I’d thought of going to find good food. I’ve changed my mind since - MacPherson Market & Food Centre, despite its dated, tired look, actually contained some hidden dining gems.
The stall also offers the quintessential and most common Singaporean breakfast item: “economy beehoon mee”. I usually order a mix of fried Hokkien noodles and thin rice noodles (“bee hoon”), plus fried luncheon meat (Spam) and fried eggs.
I think there may be a few different things that get called Taro.
The purple yam I know and love is called “kand” or “ratalu” in western India — that’s what your pictures look like to me. They come in irregular, sometimes a bit knobby, medium-sized forms. Color stays pretty true when steamed / pressure cooked and then fried, but cooking further can dull the brightness.
What we call colocasia / taro is much smaller - width of 2 fingers, length of a pinky. Also dirty brown on the outside, cream inside. They are boiled, peeled, and then either sliced and fried (like steak fries), or cooked into a vegetable. Very sticky.
The leaves of this colocasia are also widely used in some regions. Have to be careful about picking them as some plants (or maybe some leaves, not entire plants) cause a reaction. They used to grow wild behind my grandparents’ house, but only the housekeeper knew how to pick the non-itchy leaves (I remember that itch well, ugh).