7910 chinese taro root woo tul Recipes

taro root , about 2 inches in diameter., vegetable oil , for deep frying., salt

taro root, water, mushrooms, flour, bacon, oil, dried shrimp, chopped chives, sugar, salt, pepper

chicken, cut into 8 pieces, onion, chopped, spinach, cut in 1/4-inch slices or 1/2 lb taro root, leaves cut in 1/4-inch slices, taro root, peeled and cut into 1/4-inch slices, tomatoes, chopped, cornflour, coconut cream, coconut cream can water, salt, lemon slice

water, white tapioca pearls, water, raw taro root, peeled and cut into 1/2-inch cubes, coconut milk, rock sugar candy

taro root , yam, breadfruit (or combination of ), butter, vegetable oil, fresh gingerroot, crushed, garlic clove, crushed, ground cumin, cardamom pods, ground cinnamon, chili powder, ground coriander, salt and pepper, to taste

whipping cream, steamed mashed taro root (see note ), sugar, powdered milk, butter, eggs, vanilla extract, flour, baking powder, salt, skim milk, margarine

rice flour (not glutinous ), cornstarch, water, taro root, washed, peeled and cubed (1 lb), shoyu, oyster sauce, salt, roasted pork loin, chopped, dried chinese mushrooms, char siu pork, chopped, green onions, chopped, chinese olive, chopped (lam see)

chinese dried scallops (gown yu chee), about 1 oz, chinese dried mushrooms, chinese dried shrimp , about 1 oz, chinese bacon (lop-yok), store bought or homemade, taro root , about 2 1/4 lb, salt, rice flour, vegetable oil, for pan-frying, oyster-flavored sauce

taro root, unsalted butter, salt and pepper to taste, peanut or grapeseed oil, recipe courtesy of susan regis , executive chef, island ducks, ginger, garlic, kikkoman soy sauce, sherry, sesame oil, julienned scallions, or more, taro root and taro chips (see previous recipe), duck jus , recipe follows, preheat oven to 350 degrees ., using the carcasses of the duck, place the duck legs on the duck, carcass. place legs and carcasses, in a roasting pan and roast for 1, hour and 45 minutes to 2 s., check periodically to make sure the, ducks are not getting too dark. they are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. the skin should look crisp and rendered of fat. cool. once cooled, take your boning knife and cut through the skin right in the middle of the legs. using your hands, separate duck legs. (use your thumb to get under the oyster and gently pull leg from the bones.) gently use your fingers to pull out the thigh bone. trim legs a little to keep a nice triangular shape.

taro root, cubed, oil, onions, sliced, tahini (sesame paste), lemon juice, salt and pepper, cooked garbanzo beans (chickpeas)

taro root, clarified butter, thyme sprigs, leaves removed, garlic cloves, chopped, salt and pepper, scallops, sesame oil, tuna, portobello mushrooms, sashimi oil , recipe follows, limes, juiced, soy sauce, olive oil, sesame oil

taro root, peeled and cubed about 1/2 inches, peanut oil, for deep-frying, sugar, sesame oil, shortening

raw taro root, peeled and cut into 1/2-inch cubes, coconut milk, white sugar, palm sugar, salt, coconut cream

pair duck breast, boneless, salt and pepper, thai bird chiles, minced without seeds, duck fat, garlic, minced plus 2 tbsp, port wine, dark duck stock, korean chili paste (ko chu jung), diced taro root, honey, roasted sesame seeds, chopped parsley

taro root, fresh coconut, eye chilies, yoghurt, turmeric, salt, brown sugar, mustard, fenugreek seeds, dry chilies, cooking oil

taro root (tarua), pork loin, curry, paprika, onion, garlic, flour, cooking oil, coconut milk, salt , to taste, pepper , to taste