The stem of the Elephant Ear Plant, or Batang Talas, is a unique vegetable used in various Southeast Asian cuisines. It has a very porous, spongy texture that brilliantly absorbs the flavors of broths and spices. It must be prepared correctly (often by peeling and salting) and cooked thoroughly to be edible. Once cooked, it becomes very soft and tender, adding a unique texture and substance to savory soups, stews, and coconut-milk-based curries.