Boiled Taro With Coconut Milk Recipes

BUA LOI PHUAK (TARO BALLS IN COCONUT CREAM)

Steps:

• Put the rice flour and cornstarch in a bowl.
• Add the mashed taro and knead. Add water as needed to create a soft dough.
• Knead well.
• Roll into little balls and set aside.
• Dissolve the palm sugar and salt in the coconut milk over low heat, stirring constantly.
• Bring to a boil and add the taro balls.
• When they are cooked through, remove from the heat.
• Serve hot.
• Optional: Can sprinkle with sesame seeds.

LAING - TARO LEAVES IN COCONUT MILK

Steps:

• Sautee garlic, onion, lemon grass and ginger in a thick, heavy bottomed wok.
• Add meat and brown, then add shrimp and cook until pink, add smoked fish (if using). Season well.
• Pour in the first 4 cups of thick coconut milk , and bring to a boil while stirring continuously to avoid curdling.
• When the mixture has thickened, add the taro leaves.
• Stir occasionally over medium heat.
• When the liquid is almost dry, add the remaining 2 cups of coconut milk, and the chillies. Keep stirring to avoid curdling.
• Add vinegar.
• Cook over low heat until coconut milk turned almost into oil. Serve hot or at room temperature with rice.

TENDER TARO ROOT COOKED IN COCONUT MILK

Steps:

• Bring the coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes. Add the white sugar, palm sugar, and salt to the mixture; stir until the sugars are entirely dissolved into the mixture. Stir the coconut cream through the mixture; continue cooking just until hot. Ladle into individual bowls to serve.

COCONUT CHICKEN AND TARO ROOT

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.

AUNTIE IME'S FA'ALIFU TARO (SAMOAN TARO IN COCONUT ONION SAUCE) RECIPE - (3.8/5)

Steps:

• Peel taro while under running water or it can irritate the skin. Place peeled and quartered taro root in a saucepan, cover with water and heat until boiling. Then simmer until fork-tender. Prepare fa'alifu sauce by combining all onion and coconut milk, and heat over medium heat. If you like a very thin coating of coconut sauce, first season the coconut milk with salt. After draining your taro simply pour on the coconut sauce. If you like it thicker (we do) Drain the taro but leave them in the saucepan. Pour the coconut mixture over the taro and boil this for 5 minutes or until the onions are cooked. Be careful not to overcook your taro.