KALO RECIPES
Taro root is considered "toxic" when uncooked. This is due to crystal compounds that occur naturally in the leaves and stems of Taro. These crystals are shaped like small needles and are highly irritating. Consumption of raw taro leads to itching in the mouth and a painful swelling in the esophagus. So it is very important to cook taro!! Cooking the taro will reduce the crystal chemicals to a safe level and improve the taste and texture of the plant. Taro is popular in many dishes worldwide. Taro is utilized in many different ways, depending on the culture. However, due to the crystal compounds it is considered a "last resort" food in many regions and is only consumed if there is a food shortage.
Taro tubers can be boiled or fried like potatoes. Taro leaves can be boiled like spinach. It is commonly prepared in stews and stir fries. Taro can also be used as chips and breads. In Japan, taro root is cooked in a miso sauce with crumbled tofu and in stews. Taro root is not for everybody, but if one does not mind the slimy texture, it can be great! It is good for those with sensitive digestive systems or severe food allergies because it is a completely non-allergenic food. This food is also very low in Saturated Fat, Cholesterol and Sodium. It is a good source of Dietary Fiber, Vitamin E, Vitamin B6, and Manganese.
Taro tubers can be boiled or fried like potatoes. Taro leaves can be boiled like spinach. It is commonly prepared in stews and stir fries. Taro can also be used as chips and breads. In Japan, taro root is cooked in a miso sauce with crumbled tofu and in stews. Taro root is not for everybody, but if one does not mind the slimy texture, it can be great! It is good for those with sensitive digestive systems or severe food allergies because it is a completely non-allergenic food. This food is also very low in Saturated Fat, Cholesterol and Sodium. It is a good source of Dietary Fiber, Vitamin E, Vitamin B6, and Manganese.
recipes we will prepare:
taro chips
Ingredients:
1. Olive oil 2. 8 ounces taro root (from about 1/2 medium taro) 3. Kosher salt 4. Freshly ground black pepper |
Procedure:
1. Heat the oven to 400°F and arrange the racks to divide the oven into thirds. Using a pastry brush, coat 2 baking sheets with a thin layer of olive oil; set aside. 2. Peel the taro root and slice it into very thin rounds (1/16 inch thick). Place the slices in a single layer on the prepared baking sheets—the slices can be touching but should not overlap. Brush the top of each round with a very thin layer of oil and season with salt and pepper. 3. Bake for 12 minutes. Rotate the pans between racks and bake until the edges of the taro chips curl up slightly and are just starting to turn golden brown, about 3 minutes more. Place the baking sheets on wire racks, immediately season the chips with salt, and let the chips cool until crisp, about 3 minutes. 4. Using your hands, carefully transfer the chips to a serving dish. Store in an airtight container for up to 5 days. |
TARO PIE
Ingredients:
1. 5 pieces of taro root, washed 2. 1/4 cup sugar 3. 2 tbs cinnamon sugar 4. 1 tvs purple yam jam 5. 1 package Pepperidge Farm Puff Pastry sheets (2 sheets) |
Procedure:
1. To prepare the filling, peel the taro roots, place in sauce pan and add enough water to cover. Boil until just soft. Drain and set aside. 2. In a food processor or blender, place boiled taro roots, sugar and purple yam jam. Process all blend until well combined. You should have a thick (not watery) filling that resembles very, very thick paste. 3. Preheat oven to 400F. Roll out Pepperridge Farm Puff pastry, one sheet at a time. If making bites, cut 24 squares or circles per each sheet. 4. Sprinkle each square or circle with cinnamon sugar. Place 1 tsp of taro filling at center and then fold over and seal edges. Sprinkle more cinnamon sugar on top. 5. Place on baking sheet lined with parchment paper. Bake for 25 minutes or until golden brown. Cool on wire rack. |
boiled taro
Ingredients:
1. 6 Small Taro roots 2. Shoyu (for flavor) Step 5
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Procedure:
1. Rise off the taro roots and peel off any dirt. 3. Boil the taro until it is soft all the way through when you poke it with a fork. 4. Peel off all the skin and take off any hard part in the taro. 5. Add a little shoyu and it is ready to serve! |