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

• 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 Ray Ching

• Can of Coco Lopez coconut syrup
• 1/4 cup all-purpose flour
• 1 pound cleaned and deveined shrimp
• Captain Morgans Coconut flavored Rum
• 1/4 cup coconut flakes
• 1 can tidbits or crushed pineapple
• Batter made from Coconut syrup and flour.

Marinade shrimp in rum 20 minutes (or more).

Lightly coat shrimp in flour, dip in batter, then lightly roll in coconut flakes. Deep fry until golden brown.

Taro and Ti Ono Ono dip

Combine and whisk (white)Tapioca pudding and add just enough Coco Lopez to sweeten mixture. Add Pina Colada for flavor or Blue Curacao liquer. Add crushed pineapple tidbits.Dip shrimp into and enjoy! Served on a bed of shredded lettuce with scoop rice and mac salad. Ono.

by Ray Ching

Marinade:

• 1/2 cup sesame oil
• 1/2 cup vegetable oil
• 1/2 cup soy sauce
• 1/2 cup rice wine (sweet mirin)
• (optional) Chopped green onions
• 1 tbsp peeled, thinly sliced ginger
• 2 medium cloves
• coarsely chopped garlic
• Juice of 2 limes

Marinade: Combine oils, soy sauce, wine, ginger, garlic, onion and lime juice in a covered container. Refrigerate at least 3 hrs to overnight. Taste and adjust if necessary.

Fish:

• 2oz sesame seeds
• Ahi tuna fillets 6-8 oz each
• lime slices for garnish

Fish: Preheat oven to 300 degrees. Toast sesame seeds on cookie sheet for 3-5 minutes. Preheat grill or broiler for 20 minutes. Place tuna fillets in an 11×7x2″ pan. Pour the marinade over the tuna, reserving 1/3 cup to spoon over the finished fish. With a little vegetable oil on a clean cloth, wipe the preheated grill from the back to the front. The grill will be the right temperature if you can place your hand over the white ash coals, about 1″ from the grill and count “one-one-thousand”. Measure tuna at the thickest point and cook 8 minutes to the inch for medium. Turn the fillets and brush on some of the marinade while the fish is cooking. Serve on a warm platter with lime slices, top with green onions if desired and add a dusting of sesame seeds and the reserved marinade, heated if desired.

by Ray Ching

• 1 lb salted salmon
• 4-5 large tomatoes chopped
• *optional Hawaiian Chili pepper water or small amount of Spicey V-8
• 2 medium Maui onions, chopped
• 2 bunches green onions, chopped

Soak salmon in water for 2-3 hours, changing water several times. Drain and remove skin and bones. Shred salmon with fingers. Place fish, tomatoes and onions into bowl. Refrigerate until well chilled. Top with thin layer of cracked ice and green onions approx. 1hr prior to serving. If unsalted salmon is used, rub fish with Hawaiian salt and let stand overnight. Rinse and soak in water 1-2 hrs.