Golai Apan Root Wcoconut Milk Recipes

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GOLAI HAGON SUNI (TARO/SPINACH LEAVES IN COCONUT MILK)



Golai Hagon Suni (Taro/Spinach Leaves in Coconut Milk) image

This is a delicious way to prepare taro leaves and if you dont have taro leaves then you can subsitute it with frozen or fresh chopped spinach leaves. This recipe is derived from Guam.

Provided by LadyFromGuam

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

20 -30 taro root, leaves (may be subsituted with fresh or frozen chopped spinach)
1 cup coconut milk
1 teaspoon salt
1/2 onion
1/2 teaspoon black pepper
2 pieces of chamorro ginger

Steps:

  • 1.Boil 4 cups of water in a 4 quart pan. Chop taro leaves and add to boiling water.
  • 2.Add seasoning, salt, black pepper, onions and ginger. Continue cooking for about 5 minutes.
  • 3.Add coconut milk and reduce heat. Let simmer for about 3 to 5 minutes.
  • 4.Add hot pepper if desired.

Nutrition Facts : Calories 148.5, Fat 13.1, SaturatedFat 11.6, Sodium 618.9, Carbohydrate 7.7, Fiber 1.9, Sugar 5.1, Protein 2.1

GOLAI APAN ROOT W/COCONUT MILK



Golai Apan Root W/Coconut Milk image

The old "Chamorro" dish. I added a few ingredients to make it my own recipe.

Provided by Connie "Kiyu" Guerrero @conchik

Categories     Fruit Desserts

Number Of Ingredients 10

2 large cooking banana (medium ripe)
2 large sweet potato
2 large taro root
1 large tapioca root
1 can(s) coconut milk
2 tablespoon(s) sugar
1 teaspoon(s) salt
1 pinch(es) cinnamon, ground
3 cup(s) water (until halfway evaporated)
1 cup(s) tapioca pearls

Steps:

  • Peel and cut sweet potato, tapioca, banana, and taro roots in 1" cubes. Rinse and drain using a colander.
  • Using a Large Pot, (non-stick) arrange your cubes in the pot, add water to cover up even with the cubes. Cover pot,let it cook for about 30 minutes or until roots are soft.
  • Reduce your heat to medium-low. Sprinkle the salt and sugar, add the tapioca pearls and coconut milk. Cover pot, let it come to boil for 10 minutes. (until thickens)
  • Serve on a large platter, sprinkle cinnamon for garnish. Let cool and serve.

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