Taro & Ti Recipes

by Ellane Baker

Ahi:

• 1 lb ahi (block)
• hot chili powder

blacken, spice, salt.

Stuffing:

• 1/4c taro (cooked)
• 1/4c zucchini
• 1/4c squash
• 1/4c carrots
• 1t garlic
• 1t ginger
• 1T soy sauce
• 1T oyster sauce
• salt and pepper to taste

Combine all ingredients; saute until tender and stuff ahi with mixture. Gently dust ahi with blacken spice, hot chili powder and salt. Pasta: 1/4c buenlong, 1c flour, 1 egg. Combine ingredients. Knead until fully comined and run through a pasta cutter. Cook in boiling water until tender(optional)

by Ellane Baker

• 1/8t salt
• 1c sugar
• 1 1/2c water
• 1 pkg. Knox gelatin (unflavored)
• 1c cream
• 2c taro (cooked and finely grated)
• 1/8t cinnamon
• 1t vanilla

Mix together first five ingredients and bring to a boil while stirring. Boil 2 min. Remove from heat and add taro, vanilla and cinnamon. Mix in blender or beat for 3 min. Pour into loaf pan. Freeze for 2-3 hrs. until firm. Blend again for 2 min until smooth. Pour into covered freezer container. Freeze another 2-3 hrs. variation: Add 1c ripe bananas or 1c shredded coconut.

by Ellane Baker

• 1 3/4c taro (cooked and grated or mashed)
• 1c brown sugar
• 3 eggs
• 1 1/2c milk
• 1/2t cinnamon
• 1t ginger
• 1/4t allspice
• 1t salt
• 1/8t nutmeg
• 1/2t vanilla

Mix all ingredients together and blend well. Pour into unbaked pastry sehll. Bake at 350 degrees for 1hr.

by Ellane Baker

• 1c flour
• 2T cooking oil
• 1/2t salt
• 6T butter
• 1/2c green onions (finely chopped)
• 1/2c green beans (finely chopped)
• 3c taro (cooked and mashed)
• 1/2c coconut cream
• 2T butter

Combine flour, salt and oil. Add water as needed and roll out 1/8″ thick on an oiled surface. Cut into 2″ squares. Combine taro, cream, butter, salt, beans and green onions and mix well. Place 1t filling on pastry squares and moisten edges with water. Place another pastry on top and press edges together to seal. Drop into soup and boil for 5 min. Won ton may also be deep fried in hot oil for 5 min. until golden.

by Ellane Baker

• 1/2lb chicken
• 2c water or vegetable broth
• 2c taro (cooked and cut into chunks)
• 1 bunch watercress (chopped)
• 2c bamboo shoots (sliced thin)
• 1c water chestnuts (canned)
• 2c dried mushrooms (soaked and sliced)
• 1 bunch shallots (thin slliced)
• 2T honey or other sweetener
• 2 cloves garlic (crushed)
• soy sauce to taste
• Pam cooking spray

Soak mushrooms in 2c water or vegetable broth, then slice. Skin boned chicken and slice thinly. Slice water chestnuts thinly. Stir-fry chicken in a hot wok sprayed with Pam. Add, in this order, garlic, bamboo shoots, sliced mushrooms, sweetener, water chestnuts, cooked taro, shallots and watercress. Stir-fry for 5 min, cover with lid and turn off. The heat from the wok will continue the cooking process and vegetables will be crunchy. Add soy sauce to taste.

by Ellane Baker

• 1/2c fresh ahi (uncooked and cubed)
• 1t ginger (grated)
• pinch of fresh garlic
• 1/2c taro (cooked and cubed)
• 1T cilantro (chopped fine)
• 1T sweet chili (diced)
• 1 stalk green onion (diced)
• salt and pepper to taste
• rice musubi
• salad green.

Combine all ingredients and saute until medium rare. Place on choice of greens and rice musubi.

by Ellane Baker

• 2c luau leaves (cooked)
• 2c crab meat (or imitation) cooked
• 3c coconut milk fresh (best) or canned
• 1T shallots (minced)
• 2T Hawaiian salt
• 1/2lb. butter or margarine
• 1c taro (cooked and cubed)
• 1T ginger (grated)
• 1T flour
• 1/4c water

Saute shallots, garlic and crab in butte. Add luau leaves and Hawaiian salt and cook 5 min. Add coconut milk and bring to boil. Mix flour and water and add to mixture to thicken and whip in butter. Add taro cubes. serves 6-8.

by Ellane Baker

• 1/2c vegetable oil
• 1/3c parsley (chopped)
• 1/2c butter
• 1/3c celery (chopped)
• 1t poultry seasoning
• 3/4c green onions (chopped), salt and pepper to taste
• 3T garlic (minced)
• 1 1/2c taro (cooked and grated)
• 1 egg (beaten)

Saute all ingredients except taro and egg in oil. Mix in egg and taro. Use to stuff chicken, pork chops, or fish and bake as directed. May be baked separately in oiled, covered casserole at 350 degrees for 45 min.

by Ellane Baker

• 1c mashed (cooked) taro
• 1/4c soft shortening
• 2t sugar
• 1 1/2c flour
• 3t baking powder
• 1/2 salt
• 1 egg
• 1/4 cup milk

Combine and blend taro with shortening; add flour, baking powder, sugar, salt and blend. Add egg and milk. Knead on lightly floured board, pat into 1/2″ thickness, cut with biscuit cutter, and bake in 425 degree oven for 15 min. Serve hot with lots of butter to enjoy.

by Ellane Baker

• 1/2 c celery (chopped)
• 1c water
• 1c ground beef or pork
• 1T lard or canola oil
• 2c diced taro (cooked)
• salt and pepper to taste
• 3 cloves garlic (crushed)
• 2 tomatoes (cubed)
• 1 onion (chopped).

Saute celery, garlic, onion, tomatoes and ground meat. Stir well. Add the taro and water. Cover and boil until the taro is well cooked. Season with salt and pepper. Serve hot.