Golai Apan Root Wcoconut Milk Recipes

Steps:

• Peel and cut sweet potato, tapioca, banana, and taro roots in 1" cubes. Rinse and drain using a colander.
• Using a Large Pot, (non-stick) arrange your cubes in the pot, add water to cover up even with the cubes. Cover pot,let it cook for about 30 minutes or until roots are soft.
• Reduce your heat to medium-low. Sprinkle the salt and sugar, add the tapioca pearls and coconut milk. Cover pot, let it come to boil for 10 minutes. (until thickens)
• Serve on a large platter, sprinkle cinnamon for garnish. Let cool and serve.

Steps:

• 1.Boil 4 cups of water in a 4 quart pan. Chop taro leaves and add to boiling water.
• 2.Add seasoning, salt, black pepper, onions and ginger. Continue cooking for about 5 minutes.
• 3.Add coconut milk and reduce heat. Let simmer for about 3 to 5 minutes.
• 4.Add hot pepper if desired.

Steps:

• Dry-roast the coconut in a small skillet over medium heat until fragrant, but just barely darker in color, 1 to 2 minutes. Cool and set aside.
• Heat the oil in a medium saucepan over medium-high heat. Add the cinnamon, cloves and cardamom pods and cook, stirring, until fragrant, about 1 minute. Add the onion (and ground cardamom, if using) and cook until golden, about 5 minutes. Mix in rice, coconut milk, 1 * cups water and salt and bring to a boil. Reduce heat to low, cover the pan and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Remove from heat and let rest for about 5 minutes. Transfer to a serving dish, mix in the coconut, vindaloo powder (or garam masala) and cilantro.