This is one of my husbands and my favorite treats and it make a good lite dinner with a nice salad. And you can fill it with what ever you want. Beef, chicken, pork, or any type of fish. And their so perfect for freezing and reheating for later.
INGREDIENTS:
1 lb of Salmon or less. You need just enough to fill the taro.
1 lb of Taro roots. This is equal to 5 of them. Check them over to make sure their is no soft spots. They should be very firm and the size of a small potato.
1/2 cup of Corn Meal.
3 to 5 Tablespoon of melted butter. Optional.
Peanut oil for frying.
METHOD OF PREPARATION:
FIRST: COOKING THE SALMON
Put the Salmon filet skin down in the pan. Turn the pan to low and cover with a lid that fits. Keep your eye on the color of the salmon. At first it will be bright reddish pink, and as it cooks it will turn into a lighter pink. Also watch for white drops of fat to appear on the out side of the salmon as it cooks.
Next: Now if your looking at your salmon that is cooking and it appears to be done on the out side, it may not be done on the inside. Turn off the burner and take off the lid. Take two forks and very carefully pull the salmon apart and look in. Try to pull it apart by the grain. If you see dark red inside, it still need to cook more. Put in back on the burner on low to finish cooking.
If it is done, then when you take the forks and pull the salmon apart gently it will flake apart really easily, and it should all be the same even light pink, no dark pink.
When the salmon is all the way done take a metal spatula and scoop the whole salmon up off the skin that will be stuck to the pan. Put the salmon on a plate and let cool a bit then remove all the bones and then flake apart.
NOTE: How to clean your pan as the bottom of this recipe.
SECOND: PEELING & STEAMING TARO
You will need a steamer basket.
It is best to peel taro with a vegetable peeler. Yes they're hairy, weird looking and very slippery, after you peel them. After all your taro is peeled, wash them off under some cold water. Next very carefully cut them in half length wise. Place them flat side down on the cutting board and cut in half, so you have four parts. Cut the rest the same way. Don't worry about being exacting.
Next put the prepared taro in the steamer basket that has water in it, turn on high. When you can easily pierce the taro with a knife, let it cook about 2 to 3 minutes longer, then remove from steamer basket and put in a deep bowl.
THIRD: MASHING & MIXING.
Use a potato masher to mash up the Taro really good. Then add the 1/2 cup of corn meal and mix in well and mix in the melted butter if you want. The cornmeal taro dough should have a very soft consistency and be very pliable.
Note: You might what to let the mixture cool a bit, before handling it.
FOURTH: HOW TO FORM AND STUFF THE TARO
Note: Have a prepped cookie tray that is coated with flour. Sprinkle flour around on cookie tray and then take it to the sink and angle it into the sink and knock it a bit. This way excess flour will fall into the sink.
You will need a glass of water to dip your fingers in, the flaked salmon close buy for filling.
1. First with out any dough in your hand cup it like your holding water in your hand. Then flatten it outward. This is that you will being doing when stuffing your taro pockets. Your hand is the mold.
2. Dip your fingers in the water and wet the middle of your palm. Take a good pinch of taro dough about the size of a walnut or a tad bigger and roll in a light ball and put it in the middle of your palm. Dip you finger tips in water, shake off excess and in small circles move and push the dough outwards so it covers your whole palm.
3. With the dough covering your hand now cup your hand and place a small amount of salmon in the middle and push down gently. Wet your fingers lightly again and now take the edges of the corn meal and fold them over the salmon, until all the salmons is concealed inside the cornmeal. If their are any holes pinch off some more corn meal and cover it and smooth it out. Gently press it flat then set it on the floured cookie pan, Repeat until all the dough is used up. Let them rest for about 2 minutes, so some of the dampness evaporates.
FIFTH: FRYING THE TARO
Fill a frying pan with enough peanut oil to wet the tip of your finger when you dip it in. Turn to Medium and let the oil heat up. Toss in a tiny piece of dough into the oil, when it start to bubble it is ready.
Note: If you think things are getting out of hand, turn to a lower setting or start again. Remember you are in control.
Set about four of the taro parcels into the oil and let fry away. Make sure you hand either tongs or a metal spatula handy to check it as it cooks. Fry both sides until light golden brown like in the picture above.
This goes well with a nice spinach salad, as a side with soup or just as a snack.
SIXTH: Chose your favorite dipping sauce and enjoy.
Cleaning you pan. Add three drops of soap and fill the bottom of the pan with water and bring to a boil. Then cool. This will lossen all the skin.
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