3 slices of bacon
2 avocados
2 garlic cloves, minced or pressed
1 green onion, sliced
1 tablespoon of chopped cilantro or parsley
1 tablespoon of lemon juice
Salt to taste
1 medium taro root
Melted coconut oil, bacon fat or desired cooking oil
Preheat the oven to 420ºF. Grill or bake the bacon slices until crispy, allow to cool and crumble into small pieces. In a medium bowl, mash the avocado. Mix in the garlic, green onion, cilantro, lemon juice, and salt. To make the chips, peel and slice the taro root. The slices need to
be very thin like a chip otherwise they won’t get crispy. A mandolin
slicer makes this step much easier. Place the taro slices in a bowl, sprinkle some salt if desired and generously coat with the oil. Arrange slices in a cookie sheet on a single layer. Bake for 12 to 15 minutes or until the chips are golden brown and
crispy. Some chips will be done before others. Rotate them or take them out as necessary.
bacon recipe source: Denise Nassar Rice, Edible Harmony, August 13, 2013
Showing posts with label taro root. Show all posts
Showing posts with label taro root. Show all posts
Friday, July 18, 2014
Wednesday, November 20, 2013
3117. SAMOAN WATERCRESS SOUP with BACON
Supo Kapisi Vai
large bunch watercress, woody stalks removed
4 slices of smoked bacon
3 cups of water
sunflower oil
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 cup of Taro or potato
1 cup of coconut milk
salt & pepper
Chop the bacon into strips and place them in a large heavy bottom pan with a tablespoon of oil. Fry over a medium heat until the bacon has browned. Add the ginger and garlic and fry for a further 3 minutes. Add 3 cups of water to the pan and the Taro or Potato and simmer until soft. Add the watercress and place a lid on the pan and simmer for a few minutes until the watercress has wilted. Blend the soup with a blending stick, food processor or blender until smooth. Return soup to the pan and add the coconut milk, season with pepper and salt if needed and heat through.
bacon recipe courtesy of: Allison Pirrie-Mawer, Pease Pudding, April 20, 2011
large bunch watercress, woody stalks removed
4 slices of smoked bacon
3 cups of water
sunflower oil
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 cup of Taro or potato
1 cup of coconut milk
salt & pepper
Chop the bacon into strips and place them in a large heavy bottom pan with a tablespoon of oil. Fry over a medium heat until the bacon has browned. Add the ginger and garlic and fry for a further 3 minutes. Add 3 cups of water to the pan and the Taro or Potato and simmer until soft. Add the watercress and place a lid on the pan and simmer for a few minutes until the watercress has wilted. Blend the soup with a blending stick, food processor or blender until smooth. Return soup to the pan and add the coconut milk, season with pepper and salt if needed and heat through.
bacon recipe courtesy of: Allison Pirrie-Mawer, Pease Pudding, April 20, 2011
Saturday, July 06, 2013
2980. STEAMED BACON and TARO ROOT in PRESERVED BEAN SAUCE
750 grams fresh bacon with skin
750 grams taro root, peeled and cut into thin, 6x8cm slices
2 tablespoons soy sauce
4 cloves garlic, chopped
2 squares fermented bean curd
2 stalks spring onions
Blended:
1 teaspoon cornstarch
2 teaspoons water
1/2 teaspoon salt
250 grams spinach, cut into 10cm lengths
cooking oil for deep-frying
Seasoning Ingredients:
11/2 tablespoons soy sauce
1/2 teaspoon salt
Place bacon in a pot and add enough water to cover. Cook over medium heat, 30 minutes. Drain and dry. Discard liquid. Lightly prick skin and rub soy sauce all over meat. Heat oil and rinse in cold water. Skin side downwards, over medium heat for 3 minutes, till golden brown. Drain and rinse in cold water. Cut into slices, the same size as taro slices. Reheat oil and deep-fry taro slices till golden brown. Drain. Drain off all but 4 tablespoons oil in pan. Reserve 3 tablespoons of the used oil. Reheat and stir-fry garlic and fermented bean curd till fragrant. Add seasoning ingredients and bring to the boil. Cook 2 minutes. Remove from heat. Alternately arrange bacon and taro slices (skin side downwards) in a heatproof bowl just large enough to contain them. Pour in boiled seasoning ingredients and place spring onions over. Steam over high heat, 11/2 hours. Carefully drain and reserve the soup. Invert steamed bacon and taro slices onto serving plate.
bacon recipe courtesy of: Asian Food Recipes
750 grams taro root, peeled and cut into thin, 6x8cm slices
2 tablespoons soy sauce
4 cloves garlic, chopped
2 squares fermented bean curd
2 stalks spring onions
Blended:
1 teaspoon cornstarch
2 teaspoons water
1/2 teaspoon salt
250 grams spinach, cut into 10cm lengths
cooking oil for deep-frying
Seasoning Ingredients:
11/2 tablespoons soy sauce
1/2 teaspoon salt
Place bacon in a pot and add enough water to cover. Cook over medium heat, 30 minutes. Drain and dry. Discard liquid. Lightly prick skin and rub soy sauce all over meat. Heat oil and rinse in cold water. Skin side downwards, over medium heat for 3 minutes, till golden brown. Drain and rinse in cold water. Cut into slices, the same size as taro slices. Reheat oil and deep-fry taro slices till golden brown. Drain. Drain off all but 4 tablespoons oil in pan. Reserve 3 tablespoons of the used oil. Reheat and stir-fry garlic and fermented bean curd till fragrant. Add seasoning ingredients and bring to the boil. Cook 2 minutes. Remove from heat. Alternately arrange bacon and taro slices (skin side downwards) in a heatproof bowl just large enough to contain them. Pour in boiled seasoning ingredients and place spring onions over. Steam over high heat, 11/2 hours. Carefully drain and reserve the soup. Invert steamed bacon and taro slices onto serving plate.
bacon recipe courtesy of: Asian Food Recipes
Saturday, June 08, 2013
2952. BASIL BACON MASHED TARO
1 large taro root
1/2 cup bacon fat
5 slices of cooked bacon
1/4 cup fresh basil + some for garnish
Cook the taro like you would cook regular potatoes. Drain the water from the cooked taro root and add the bacon fat. Mash it together. Add the chopped bacon and fresh basil. Serve.
bacon recipe courtesy of: Stephanie, ... in training, August 12, 2012
1/2 cup bacon fat
5 slices of cooked bacon
1/4 cup fresh basil + some for garnish
Cook the taro like you would cook regular potatoes. Drain the water from the cooked taro root and add the bacon fat. Mash it together. Add the chopped bacon and fresh basil. Serve.
bacon recipe courtesy of: Stephanie, ... in training, August 12, 2012
Wednesday, September 05, 2012
2676. TARO and BACON HASH
10 small taro roots, peeled and diced
3 strips thick bacon, diced
1 tablespoon virgin coconut oil
fresh ground pepper to taste
Heat cast iron pan on medium-high heat, add diced bacon and coconut oil, cook until bacon fat begins to render (3-5 minutes). Add diced taro root and cook until taro begins to brown (10-12 minutes). Remove from pan and serve.
bacon recipe courtesy of: Josephine Svenblad, Nutty Kitchen, August 29, 2011
3 strips thick bacon, diced
1 tablespoon virgin coconut oil
fresh ground pepper to taste
Heat cast iron pan on medium-high heat, add diced bacon and coconut oil, cook until bacon fat begins to render (3-5 minutes). Add diced taro root and cook until taro begins to brown (10-12 minutes). Remove from pan and serve.
bacon recipe courtesy of: Josephine Svenblad, Nutty Kitchen, August 29, 2011
Thursday, June 28, 2012
2607. TARO, PINEAPPLE and BACON
500 gm (1 lb) taro
4 slices pineapple
4 slices bacon
4 spring onions
1 tablespoon butter
1 tablespoon oil
4 spring onions
freshly ground black pepper
Steam or boil taro slices till just cooked. Drain and put aside till cool, then cut into chips 2 cm (1 in) long and 1 cm (1/2 in) wide. Cut pineapple into wedges and bacon slices into several pieces. Chop the spring onions. Put oil and butter into a heavy pan and heat. Fry the taro till golden, and drain on paper, saute the pineapple pieces till golden and, lastly, fry the bacon till crisp. Combine taro, bacon and pineapple, toss with chopped spring onion and black pepper and serve immediately.
bacon recipe courtesy of: ifood.tv
Friday, February 16, 2007
648. TARO ROOT CAKE with SCALLOPS, MUSHROOMS, SHRIMP and BACON
a.k.a. Woo Tul Gow
makes one 8-inch cake, about 48 slices
Note: Wear rubber gloves when handling taro, as some people can have an allergic reaction to touching it. Also use rice flour, not glutinous flour!
1/4 cup Chinese dried scallops (gown yu chee), about 1 ounce
8 Chinese dried mushrooms
1/4 cup Chinese dried shrimp, about 1 ounce
6 ounces Chinese Bacon (lop-yok), store bought or homemade
1 large taro root, about 2 1/4 pounds
1 1/2 teaspoons salt
2 cups rice flour
vegetable oil, for pan-frying
oyster-flavored sauce
In a small bowl, soak the scallops in 1/3 cup cold water for about 2 hours, or until softened. Drain, reserving the soaking liquid. Remove and discard the small hard knob from the side of the scallops. Finely shred the scallops.
Meanwhile, in a medium bowl, soak the mushrooms in 1/2 cup cold water 30 minutes, or until softened. Drain and squeeze dry, reserving the soaking liquid. Cut off and discard stems and mince the caps. In a small bowl, soak the dried shrimp in 1/3 cup cold water for 30 minutes, or until softened. Drain, reserving soaking liquid. Finely chop shrimp and set aside.
Cut the bacon into 3 equal pieces and place in a 9-inch shallow heatproof dish. Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish in the steamer, cover, reduce heat to medium, and steam 15 to 20 minutes, or just until bacon is softened and there are juices in the dish. Check the water level from time to time and replenish, if necessary, with boiling water. Carefully remove the dish from the steamer and set aside to cool.
Meanwhile, wearing rubber gloves, peel taro root and cut into 1/2-inch cubes to make about 7 cups. In a 4-quart saucepan, combine the taro root, 1 teaspoon salt, and about 1 1/2 quarts cold water, and bring to a boil over high heat. Reduce heat to low, cover, and simmer 15 to 20 minutes, or until taro has turned a pale lavender color and is just tender when pierced with a knife.
Remove the bacon from its dish and reserve the juices in the dish. Cut off and discard the rind and thick layer of fat underneath. Cut the remaining meat into paper-thin slices and then finely chop. In a 14-inch flat-bottomed wok or skillet, stir-fry the chopped bacon over medium heat for 2 to 3 minutes, or until meat releases fat and just begins to brown. Add the minced mushrooms and shrimp, and stir-fry 2 to 3 minutes. Stir in pan juices from the bacon and remove from heat.
Drain the taro in a colander, reserving the cooking liquid. Return the taro to the saucepan, add the bacon and mushroom mixture, and stir to combine. In a large bowl, combine the rice flour and the reserved mushroom, scallop, and shrimp soaking liquids, stirring until smooth. Stir in 1 cup of the reserved hot taro broth. Pour this batter over the taro mixture in the saucepan. Add the remaining 1/2 teaspoon salt and stir until combined. Consistency will resemble that of thick rice pudding. Pour the mixture into a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as a soufflé dish.
Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish into the steamer, cover, reduce heat to medium-low, and steam 1 hour, or just until cake is set and is firm to the touch. Check the water level and replenish, if necessary, with boiling water. Carefully remove the bowl from the steamer and cool on a rack about 1 hour. Cover and refrigerate at least 3 to 4 hours.
Run a knife along the edge of the cake to loosen sides. Place a cake rack over the bowl and invert to unmold. Flip the cake right-side up onto a cutting board. Wrap the cake in plastic wrap and refrigerate until ready to use.
When ready to eat, cut the cake into quarters. Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips. Cut each strip crosswise into scant 1/2-inch-thick slices. This is the typical way of slicing a cake Chinese style.
Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking. Add just enough vegetable oil to barely coat the wok. Add the taro cake slices in batches and cook for 2 to 3 minutes per side, until golden brown. Serve immediately with oyster sauce.
courtesy of: Wisdom of the Chinese Kitchen, by Grace Young. Simon & Schuster, May 1999
makes one 8-inch cake, about 48 slices
Note: Wear rubber gloves when handling taro, as some people can have an allergic reaction to touching it. Also use rice flour, not glutinous flour!
1/4 cup Chinese dried scallops (gown yu chee), about 1 ounce
8 Chinese dried mushrooms
1/4 cup Chinese dried shrimp, about 1 ounce
6 ounces Chinese Bacon (lop-yok), store bought or homemade
1 large taro root, about 2 1/4 pounds
1 1/2 teaspoons salt
2 cups rice flour
vegetable oil, for pan-frying
oyster-flavored sauce
In a small bowl, soak the scallops in 1/3 cup cold water for about 2 hours, or until softened. Drain, reserving the soaking liquid. Remove and discard the small hard knob from the side of the scallops. Finely shred the scallops.
Meanwhile, in a medium bowl, soak the mushrooms in 1/2 cup cold water 30 minutes, or until softened. Drain and squeeze dry, reserving the soaking liquid. Cut off and discard stems and mince the caps. In a small bowl, soak the dried shrimp in 1/3 cup cold water for 30 minutes, or until softened. Drain, reserving soaking liquid. Finely chop shrimp and set aside.
Cut the bacon into 3 equal pieces and place in a 9-inch shallow heatproof dish. Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish in the steamer, cover, reduce heat to medium, and steam 15 to 20 minutes, or just until bacon is softened and there are juices in the dish. Check the water level from time to time and replenish, if necessary, with boiling water. Carefully remove the dish from the steamer and set aside to cool.
Meanwhile, wearing rubber gloves, peel taro root and cut into 1/2-inch cubes to make about 7 cups. In a 4-quart saucepan, combine the taro root, 1 teaspoon salt, and about 1 1/2 quarts cold water, and bring to a boil over high heat. Reduce heat to low, cover, and simmer 15 to 20 minutes, or until taro has turned a pale lavender color and is just tender when pierced with a knife.
Remove the bacon from its dish and reserve the juices in the dish. Cut off and discard the rind and thick layer of fat underneath. Cut the remaining meat into paper-thin slices and then finely chop. In a 14-inch flat-bottomed wok or skillet, stir-fry the chopped bacon over medium heat for 2 to 3 minutes, or until meat releases fat and just begins to brown. Add the minced mushrooms and shrimp, and stir-fry 2 to 3 minutes. Stir in pan juices from the bacon and remove from heat.
Drain the taro in a colander, reserving the cooking liquid. Return the taro to the saucepan, add the bacon and mushroom mixture, and stir to combine. In a large bowl, combine the rice flour and the reserved mushroom, scallop, and shrimp soaking liquids, stirring until smooth. Stir in 1 cup of the reserved hot taro broth. Pour this batter over the taro mixture in the saucepan. Add the remaining 1/2 teaspoon salt and stir until combined. Consistency will resemble that of thick rice pudding. Pour the mixture into a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as a soufflé dish.
Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish into the steamer, cover, reduce heat to medium-low, and steam 1 hour, or just until cake is set and is firm to the touch. Check the water level and replenish, if necessary, with boiling water. Carefully remove the bowl from the steamer and cool on a rack about 1 hour. Cover and refrigerate at least 3 to 4 hours.
Run a knife along the edge of the cake to loosen sides. Place a cake rack over the bowl and invert to unmold. Flip the cake right-side up onto a cutting board. Wrap the cake in plastic wrap and refrigerate until ready to use.
When ready to eat, cut the cake into quarters. Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips. Cut each strip crosswise into scant 1/2-inch-thick slices. This is the typical way of slicing a cake Chinese style.
Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking. Add just enough vegetable oil to barely coat the wok. Add the taro cake slices in batches and cook for 2 to 3 minutes per side, until golden brown. Serve immediately with oyster sauce.
courtesy of: Wisdom of the Chinese Kitchen, by Grace Young. Simon & Schuster, May 1999
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