Taro & Ti Recipes

Blackened Ahi with Taro Ratatouille

MikeV — Thu, 21 Feb 2008 00:57:11 +0000

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).

Taro Ice Cream

MikeV — Thu, 21 Feb 2008 00:56:33 +0000

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.

Taro Pie

MikeV — Thu, 21 Feb 2008 00:55:54 +0000

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.

Taro Won Ton

MikeV — Thu, 21 Feb 2008 00:54:42 +0000

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

MikeV — Thu, 21 Feb 2008 00:53:59 +0000

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.

Taro Poke Salad

MikeV — Thu, 21 Feb 2008 00:52:50 +0000

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.

Hawaiian Style Crab Luau Soup

MikeV — Thu, 21 Feb 2008 00:52:07 +0000

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.

Taro Stuffing

MikeV — Thu, 21 Feb 2008 00:51:11 +0000

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.

Taro Biscuits

MikeV — Thu, 21 Feb 2008 00:48:59 +0000

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.

Taro with Beef or Pork

MikeV — Thu, 21 Feb 2008 00:47:32 +0000

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.