TENDER TARO ROOT COOKED IN COCONUT MILK
This is a dessert that is filling but very simple to make. Use fresh and firm taro for best results.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes. Add the white sugar, palm sugar, and salt to the mixture; stir until the sugars are entirely dissolved into the mixture. Stir the coconut cream through the mixture; continue cooking just until hot. Ladle into individual bowls to serve.
Nutrition Facts : Calories 689.5 calories, Carbohydrate 62.6 g, Fat 51 g, Fiber 3.5 g, Protein 5.9 g, SaturatedFat 45.2 g, Sodium 584.8 mg, Sugar 50.8 g
BOILED TARO WITH COCONUT MILK
This is a very common way to prepare Taro, as a side to many Tongan dishes. You may need more than one can of unsweetened coconut milk to properly cover the taro. If you cannot find the unsweetened kind, you can used a couple of thawed packages of the unsweetened kind. Oftentimes, I will not even transfer the taro to a saucepan, but will instead keep it in a pot, and drain some of the water. Then I will pour in the coconut milk. Fijian taro (the green kind)is the yummiest, if you can get your hands on it ;)
Provided by Pikake21
Categories Coconut
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Scrub the outside of the taro.
- Place in a pot with enough water to half cover the taro.
- Cover and boil for about 1 1/2 hours, or until tender. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely).
- Remove and cool.
- Peel away the outside skin and chop taro into large cubes. (Cooked taro at this point can be mashed and formed into cakes that are delicious sauteed with butter).
- Place the coconut milk and the taro cubes into a saucepan and heat thoroughly.
- There should be enough milk to just cover the taro.
- Taste during cooking to see if taro needs more salt.
LAING - TARO LEAVES IN COCONUT MILK
Laing is the quintessential Bicolano dish, fiery hot and absolutely delicious though it can an acquired taste to the Western palate. This is one of my favourite Filipino comfort food. My Dad makes the most awesome version I should say. I am modifying it to suit the availability of ingredients. Be sure to use thick coconut milk, the light version will not work at all. Cooking time is about an hour and a half.
Provided by Pinaygourmet 345142
Categories Pork
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sautee garlic, onion, lemon grass and ginger in a thick, heavy bottomed wok.
- Add meat and brown, then add shrimp and cook until pink, add smoked fish (if using). Season well.
- Pour in the first 4 cups of thick coconut milk , and bring to a boil while stirring continuously to avoid curdling.
- When the mixture has thickened, add the taro leaves.
- Stir occasionally over medium heat.
- When the liquid is almost dry, add the remaining 2 cups of coconut milk, and the chillies. Keep stirring to avoid curdling.
- Add vinegar.
- Cook over low heat until coconut milk turned almost into oil. Serve hot or at room temperature with rice.
Nutrition Facts : Calories 601.4, Fat 43.4, SaturatedFat 36.2, Cholesterol 100.2, Sodium 584.8, Carbohydrate 27, Fiber 6.2, Sugar 14.4, Protein 30.8
TARO COCONUT TAPIOCA DESSERT
Taro is a purple root vegetable, like a sweet potato, that is used in Asian recipes. Taro, tapioca and rock sugar can be found in most Chinese grocery stores. This recipe comes from the mom of one of my best friends, and I've loved it for years. It's a traditional Asian dessert, and like most, it is like a sweet soup. It can be served hot or cold. I have it hot the first night and refrigerate the rest for seconds the next day! When served cold, it will seem a little thicker.
Provided by meeshiepoo
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 12
Number Of Ingredients 6
Steps:
- In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside.
- Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Let cool to room temperature, or serve chilled.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 22.1 g, Fat 6.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 6.1 g, Sodium 10.7 mg, Sugar 11.1 g
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