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
TARO COCONUT TAPIOCA DESSERT
Taro is a purple root vegetable, like a sweet potato, that is used in Asian recipes. Taro, tapioca and rock sugar can be found in most Chinese grocery stores. This recipe comes from the mom of one of my best friends, and I've loved it for years. It's a traditional Asian dessert, and like most, it is like a sweet soup. It can be served hot or cold. I have it hot the first night and refrigerate the rest for seconds the next day! When served cold, it will seem a little thicker.
Provided by meeshiepoo
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 12
Number Of Ingredients 6
Steps:
- In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside.
- Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Let cool to room temperature, or serve chilled.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 22.1 g, Fat 6.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 6.1 g, Sodium 10.7 mg, Sugar 11.1 g
TARO AND CHICKEN COCONUT CREAM CASSEROLE
Make and share this Taro and Chicken Coconut Cream Casserole recipe from Food.com.
Provided by CJAY8248
Categories Chicken
Time 1h20m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Arrange alternating layers of chicken, onions, spinach or taro leaves, and taro root in a casserole dish.
- Mix coconut cream and water together with salt, and corn flour. Pour over the top of the chicken mixture.
- Cover with tomatoes.
- Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.
COCONUTS: OPENING, GRATING AND LIQUADO
Provided by Food Network
Categories dessert
Yield about 4 cups grated coconut an
Number Of Ingredients 2
Steps:
- Opening Coconuts: Open the coconuts by flinging them onto a cement or rock surface (this is how the monkeys do it!) Don't worry about losing the liquid, as it's not the coconut milk called for in cooking. Each coconut should break in 3 to 4 pieces. It is also possible to open a coconut by piercing the eyes of the coconut with a screwdriver or ice pick, draining the liquid through the holes and placing the coconut in a 400 degrees F oven for 20 minutes. Wrap the coconut in a towel and hit it with a hammer to loosen the shell and split it into pieces.
- Pry out the white meat and then pare off the dark skin.
- Grating Coconut Meat: To grate the white meat, put the meat through the grating disk of a food processor or use a hand grater. You should get about 7 cups of grated coconut from the two coconuts, which will keep in the refrigerator for 2 to 3 days.
- Reserve 4 cups of the grated coconut for the pie crust and filling.
- Coconut Liquado: To make the coconut milk, combine the remaining 3 to 4 cups of loosely packed grated coconut with the milk (use 3/4 cup of coconut for each 1 cup of milk) in a heavy saucepan. Heat slowly, bring to a simmer, then remove from the heat and cool. Strain the milk, pressing down on the coconut meat to extract all the liquid. Squeeze all the coconut through a towel to get any last drops. Discard the coconut.
HERBED COCONUT MILK POTATOES AU GRATIN
Herbed Coconut Milk Potatoes Au Gratin is a delicious scalloped potatoes recipe that is light in dairy and big on flavor!
Provided by Julia
Categories Side Dish
Time 1h40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375° F. Lightly grease a 9 x13 inch baking dish.
- In a medium saucepan bring Coconut Milk, salt, garlic, rosemary, thyme and pepper to taste, to a boil. Turn off heat and set aside. Note: mixture will taste salty alone but not when combined with potatoes.
- Wash potatoes well, slice thinly and cover with cold water. Set aside.
- Melt butter or (or vegan spread) in a medium-size saucepan over medium heat. Whisk in flour until smooth. Cook, whisking constantly, until mixture turns a golden brown color.
- Slowly whisk in the herbed coconut milk, a bit at a time. Stirring, bring to a boil and remove from heat.
- Drain potatoes and layer 1/3 on bottom of baking dish, overlapping each slice about half way. Pour 1/3 coconut sauce over potatoes and sprinkle with 1 cup of cheese. Repeat layers 2 more times, only reserving last cup of cheese for later.
- Cover with foil and bake 45 minutes. Remove foil and sprinkle with cheese. Bake uncovered 15-20 additional minutes. If potatoes are soft and a darker color is desired, broil potatoes until cheese is nicely browned.
Nutrition Facts : Calories 367 calories, Carbohydrate 34 grams carbohydrates, Fat 21 grams fat, Fiber 3 grams fiber, Protein 14 grams protein, ServingSize 1 of 12, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat
BOILED TARO WITH COCONUT MILK
This is a very common way to prepare Taro, as a side to many Tongan dishes. You may need more than one can of unsweetened coconut milk to properly cover the taro. If you cannot find the unsweetened kind, you can used a couple of thawed packages of the unsweetened kind. Oftentimes, I will not even transfer the taro to a saucepan, but will instead keep it in a pot, and drain some of the water. Then I will pour in the coconut milk. Fijian taro (the green kind)is the yummiest, if you can get your hands on it ;)
Provided by Pikake21
Categories Coconut
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Scrub the outside of the taro.
- Place in a pot with enough water to half cover the taro.
- Cover and boil for about 1 1/2 hours, or until tender. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely).
- Remove and cool.
- Peel away the outside skin and chop taro into large cubes. (Cooked taro at this point can be mashed and formed into cakes that are delicious sauteed with butter).
- Place the coconut milk and the taro cubes into a saucepan and heat thoroughly.
- There should be enough milk to just cover the taro.
- Taste during cooking to see if taro needs more salt.
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- Laplap. Laplap is the delicious national dish of Vanuatu and the most loved dish of this country. It is typically a baked pudding that consists of yam, banana, taro, coconut milk, and salt.
- Tuluk. Tuluk is a traditional dish of Vanuatu consisting of tapioca dough with pork-filling. The preparation process requires slowly cooking the meat and cooking it inside the dough in a banana leaf.
- Coconut fish curry. The consumption of fish in Vanuatu occurs on a large scale due to its availability in abundance. It requires cooking the fish primarily with coconut and some spices for quite some time.
- Kava. Kava is a popular and must-try drink in Vanuatu. It is made from the locally grown Kava crop and consumed by the locals for more than three thousand years now.
- Vanuatu coconut cake. Vanuatu coconut cake not only tastes delicious but comes out as relatively healthy as well. It requires mixing grated coconut, flour, eggs, sugar and butter, and baking it until adequately cooked.
- Simboro. Simboro is another prevalent dish from Vanuatu. It is a roll consisting of ingredients such as banana, yam, taro/ flour, and manioc. The preparation process requires steaming everything in a banana leaf and covering it in coconut milk.
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- Beef fillet. Beef Fillet is a dish from French cuisine and is quite popular in Vanuatu. It requires cooking the meat with some spices and is served with pepper sauce and potatoes gratin.
- Poulet fish. It is widely consumed in this country and is praised for its meaty texture and unique flavor. There are various ways to consume this fish, such as grilling, frying, baking, steaming, etc.
- Poisson cru. Poisson cru is a Tahitian salad which is a favourite in Vanuatu. It is typically a raw fish salad consisting of vegetables and has a tangy taste.
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