Archive for the ‘Asian Recipes’


Taro Won Ton

Published February 20th, 2008 in Asian Recipes, Taro Recipes | No Comments »

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.

Taro Sukiyaki

Published February 20th, 2008 in Asian Recipes, Taro Recipes | No Comments »

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.