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LOMI SALMON & CREAM CHEESE DIP
1 block (8oz) Cream Cheese
1 container (14 oz) Taro Brand Lomi Salmon
Soften cream cheese. Drain Taro Brand Lomi Salmon and mix in with cream cheese. Chill 2 hours. Serve with crackers.
STIR FRY NOODLES
2 pkgs (10 oz ea) Chun Wah Kam Stir Fry Noodles
1 pkg (9 oz) Taro Brand Chop Suey Mix
1 container (16 oz) Kanai Tofu - Firm
4 Tablespoons Oyster Sauce
2 Tablespoons Shoyu
2 Tablespoons Sesame Oil
Cut tofu into one-inch cubes. Put sesame oil in pan. Add noodles, chop suey mix and tofu. Stir in remaining ingredients. Serves 4.
KOREAN BEAN SPROUT SALAD (NAMUL)
1 pkg (10 oz) Taro Brand Mung Bean Sprouts
1 Tablespoon Shoyu
1 clove Garlic, grated
2 tablespoons Sesame Oil
1 tablespoon Green Onions
Sesame seeds optional
Boil sprouts in water for 1 minute. Remove from heat and cover for another 2 minutes. Drain sprouts and rinse with cold water. Remove all excess water. Toss sprouts with all remaining ingredients and let sit for 30 minutes.
PORK & TOFU WON TON
1/2 lb. Ground Pork
1 block Kanai or Aloha Tofu
1 pkg (10 oz) Taro Brand Mung Bean Sprouts
1 Tablespoon Ginger, grated
1 Tablespoon Oyster Sauce
1 Tablespoon Shoyu
2 teaspoons sugar
2 teaspoons Sesame Oil
1 to 2 pkgs Chun Wah Kam Won Ton Wrappers
Oil for frying
Brown pork. Add all remaining ingredients, except won ton wrappers. Let filling cool. Moisten a single won ton wrapper on all edges. Place about a tablespoon of filling in center of wrapper. Fold the won ton wrapper in half and press down firmly on edges to seal. Repeat until all filling is used. Deep fry prepped won tons in oil and serve.
TARO DOUGHNUTS (MINIATURE "ANDAGI")
3 cups Hawaii's Original Taro Pancake Mix
1 cup water
1/2 cup sugar
Oil for deep frying
Preheat oil for deep frying to 375F. Combine ingredients. Drop dough by the spoonful and deep fry until brown. (2-1/2 minutes per side). Makes 40 doughnuts.
TARO LAVOSH
1-1/2 cups Hawaii's Original Taro Pancake Mix
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup butter, softened
3 tablespoons ice water
Sesame seeds
Preheat oven to 375F. In a food processor or by hand, combine Taro Pancake Mix, sugar and salt. Cut butter into mixture until it resembles coarse cornmeal. Slowly add ice water until mixture comes together. Roll into small balls, about 1" in diameter.
Lightly sprinkle floured surface with sesame seeds and roll dough flat into 5" circles. Bake 8 minutes or until golden brown. Makes 12.
TARO DESSERT CREPES
1 cup Hawaii's Original Taro Pancake Mix
1-1/2 cups water
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 tablespoon melted butter
Fresh fruit, jam or flavored whipped cream
In a food processor or blender, combine Taro Pancake Mix, eggs, water, vanilla and salt. Let stand at room temperature for 1 hour. Blend in melted butter. Lightly oil a crepe pan or small skillet. Pour in a thin layer of batter. Brown one side, then turn out and place on a plate. Repeat process with remaining batter. Spread with your choice of fresh fruit, jam or flavored whipped cream; roll to serve.
Makes 12 to 14 crepes.
POI DOGS
2 cups Hawaii's Original Taro Pancake Mix
1-1/2 cups milk
1 egg, slightly beaten
1/2 teaspoon vanilla
Salad oil
1 lb. frankfurters, cooked
Preheat electric griddle to 380F. In a medium bowl, combine Taro Pancake Mix, milk, egg, and vanilla. Lightly oil griddle. Spoon about 1/4 cup of batter onto griddle; spread quickly into 6" x 4" pancakes. Cook pancakes until golden brown, turning once.
Wrap 1 pancake around each frankfurter. Secure with foodpick. Makes 10 poi dogs. Suggest cutting 1-1/2" pieces.
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