175 tahitian taro Recipes
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Tahitian Pork Curry with Tarotaro root (tarua), pork loin, curry, paprika, onion and6 Moretaro root (tarua), pork loin, curry, paprika, onion, garlic, flour, cooking oil, coconut milk, salt , to taste, pepper , to taste1 hour 30 min, 11 ingredients
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Taro Cooked in Coconut and Yoghurt Gravytaro root, fresh coconut, eye chilies, yoghurt, turmeric and6 Moretaro root, fresh coconut, eye chilies, yoghurt, turmeric, salt, brown sugar, mustard, fenugreek seeds, dry chilies, cooking oil55 min, 11 ingredients
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Taro Infused with Lemon Grass and Ginger (Tyler Florence)taro, peeled and cubed, milk and5 Moretaro, peeled and cubed, milk, macadamia nuts, toasted and smashed, stalk lemon grass, split, ginger root, galangal root, salt and pepper, to taste1 hour 25 min, 7 ingredients
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Taro Infused with Lemon Grass and Ginger (Tyler Florence)taro, peeled and cubed, coconut milk and5 Moretaro, peeled and cubed, coconut milk, macadamia nuts, toasted and smashed, stalk lemon grass, split, ginger root, galangal root, salt and freshly ground black pepper1 hour 10 min, 7 ingredients
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Whipped Taro Root and Taro Chipstaro root, unsalted butter, salt and pepper to taste and19 Moretaro 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.35 min, 22 ingredients
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Tahitian Vanilla Creme Bruleehalf-and-half, vanilla bean , preferably tahitian and6 Morehalf-and-half, vanilla bean , preferably tahitian, pure vanilla extract, egg yolk, egg yolks, granulated sugar, heavy cream, cold, superfine sugar50 min, 8 ingredients
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Tahitian Ice Cream (Giada De Laurentiis)gelatin, vanilla bean , preferably tahitian and5 Moregelatin, vanilla bean , preferably tahitian, heavy whipping cream, chilled, sugar, coconut milk, light rum, toasted coconut , see cook s note12 min, 7 ingredients
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Tahitian Vanilla Creme Brulee (Ming Tsai)half and half, tahitian vanilla bean, vanilla extract and5 Morehalf and half, tahitian vanilla bean, vanilla extract, egg yolks, whole egg, sugar, heavy cream, fine sugar , as needed50 min, 8 ingredients
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