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
AUNTIE IME'S FA'ALIFU TARO (SAMOAN TARO IN COCONUT ONION SAUCE) RECIPE - (3.8/5)
Provided by á-39535
Number Of Ingredients 4
Steps:
- Peel taro while under running water or it can irritate the skin. Place peeled and quartered taro root in a saucepan, cover with water and heat until boiling. Then simmer until fork-tender. Prepare fa'alifu sauce by combining all onion and coconut milk, and heat over medium heat. If you like a very thin coating of coconut sauce, first season the coconut milk with salt. After draining your taro simply pour on the coconut sauce. If you like it thicker (we do) Drain the taro but leave them in the saucepan. Pour the coconut mixture over the taro and boil this for 5 minutes or until the onions are cooked. Be careful not to overcook your taro.
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
COCONUT CHICKEN AND TARO ROOT
This Chinese dish has taken a new dimension - it's made with coconut milk! Chicken is simmered with taro, shallots, ginger, and coconut milk. It's delicious with steamed rice.
Provided by tonytsang
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 58m
Yield 2
Number Of Ingredients 16
Steps:
- Mix cornstarch and water together in a large bowl until dissolved. Add soy sauce, 1 1/2 teaspoon sugar, and salt. Mix in chicken; cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
- Heat oil in a large saucepan or deep-fat fryer. Fry taro until golden brown, 3 to 5 minutes. Drain on paper towels.
- Heat remaining 1 tablespoon oil in a large skillet over high heat. Add shallots and ginger; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook and stir until no longer pink, 3 to 4 minutes.
- Transfer chicken mixture to a large saucepan. Add fried taro. Pour in enough water to cover 3/4 of the mixture. Bring to a boil; reduce heat to medium, cover, and simmer until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), about 15 minutes. Stir in coconut milk and basil. Season with salt and sugar.
Nutrition Facts : Calories 765.7 calories, Carbohydrate 22.7 g, Cholesterol 68.4 mg, Fat 67.2 g, Fiber 2.6 g, Protein 24.9 g, SaturatedFat 41.6 g, Sodium 1470.7 mg, Sugar 5.3 g
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