erving.)
To make the chips: Using a mandoline or plastic
Heat oil in a large saucepan over med-high heat until temp registers 375 degrees on a candy thermometer.
Slice Taro as thinly as possible using a mandolin or vegetable slicer.
Fry Taro sliced in a single layer w/o crowding them, until they are golden brown. 45 to 60 seconds per side.
Transfer chips with a slotted spoon to a paper-towel lined baking sheet.
Blot chips with paper-towels & sprinkle with salt.
Repeat with all taro serve with tropical fruit salsa.
Peel and shred the taro.
Heat the oil in
Place oil in a deep fryer and heat to 350\u00b0F.
Slice Taro Roots thinly (perhaps a bit thicker than a potato chip).
Fry the sliced Taro in small batches until lightly golden (about 2 minutes).
Drain on paper towels and salt lightly.
Eat as they are or use as dippers.
Preheat oven to 450 degrees F (230 degrees C).
Place taro disks in a 1- to 2-inch deep dish. Brush disks evenly with olive oil and sprinkle with salt.
Bake in the preheated oven until tops of chips are crisp, about 15 minutes; flip chips and continue baking until second side is crisp, about 15 more minutes.
ater to a boil. Add taro; cook until tender, 15 to
ot, heat, add taro and slightly brown, remove taro in a different
For the chips.
Peel the root vegetable
Cut taro and sweet potato into 1/
ood ear mushroom, carrot and taro.
2. Beat the egg
Wash and peel the baby taro roots then slice into 2-
nto chunks (if using frozen taro, proceed to next step).
Soak taro cubes in a bowl of
Peel the taro, clean and chop into portions.
Grate the taro, wrap in softened banana leaves.
Bake in an earth oven or steam for one hour.
When cooked, cut into squares and mix with coconut cream.
Toddy syrup, made from the sap of the coconut flower, can be added for a sweeter taste.
Scrub the outside of the taro.
Place in a pot
Peel the cooked taro and cut into 1-inch
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.
Place taro roots in a small pot;
ittle oil.
Stir-fry taro with shoyu, oyster sauce, and
arge bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream