KOKO LAISA (Cocoa Rice)

• 3 CUPS RICE

• 6 CUPS WATER

• 2 CUPS COCONUT MILK

• 1 CUP SUGAR

• 1 ORANGE LEAF (LAUMOLI)- Optional
  

• 1 CUP COCOA POWDER OR KOKO SAMOA

Directions:

• In a large pot combine rice and water and bring it to a boil.

• Stir in COCONUT MILK

(You can substitute it with evaporated milk.)

• Add Sugar

• Add Orange leaf

• MIX COCOA (OR KOKO SAMOA)
  

with hot water to form a thick liquid.

• Add to the pot making sure that the cocoa
  

is fully mixed into the liquid in the pot.

• Bring to a boil.
  

• Remove orange leaf.
  

Cocoa rice should resemble a thick soup.

Serve while warm, enjoy!

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Guava Cocktail Sauce

INGREDIENTS:

12 oz. jar chili sauce
8.5 oz. guava jelly
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
3 Tablespoons guava juice
To taste: garlic and pepper seasoning

PROCEDURE:

1. In a small, microwave-safe bowl place all the contents of the guava jelly and microwave on high power for 1 minute intervals until the jelly has melted down.

2. In another small bowl, add the chili sauce, Worcestershire sauce, horseradish and guava juice. Add all the contents of the melted guava jelly.

3. Whisk until well combined. Season to taste with the garlic and pepper seasoning.

Taste and adjust the seasonings if necessary.

4. Refrigerate until ready to serve in an airtight container.

Coconut Shrimp

Ingredients:

* 24 large raw shrimp, peeled
* 1/2 cup all-purpose flour
* 2 eggs slightly beaten
* 3 cups shredded coconut
* 24 – 6 inch wooden skewers

Directions:

Insert one skewer in each shrimp leaving 2-3 inches of the skewer protruding..
Dredge shrimp in flour, then in eggs.

Roll the shrimp through shredded coconut, covering them thoroughly.
Deep fry shrimp at about 375 F, until they are brown.

If desired serve with the Guava cocktail sauce.

Hawaiian Dinner Rolls Recipe

Source: Taste of Home

INGREDIENTS

* 1 can (8 ounces) crushed pineapple, undrained
* 1/4 cup warm pineapple juice (70° to 80°)
* 1/4 cup water (70° to 80°)
* 1 egg
* 1/4 cup butter, cubed
* 1/4 cup nonfat dry milk powder
* 1 tablespoon sugar
* 1-1/2 teaspoons salt
* 3-1/4 cups bread flour
* 2-1/4 teaspoons active dry yeast
* 3/4 cup flaked coconut

DIRECTIONS

In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add coconut.
When cycle is complete, turn dough onto a lightly floured surface. Cover with plastic wrap; let rest for 10 minutes. Divide into 15 portions; roll each into a ball. Place in a greased 13-in. x 9-in. baking pan.
Cover and let rise in a warm place for 45 minutes or until doubled. Bake at 375° for 15-20 minutes or until golden brown. Yield: 15 rolls.

Banana Pancakes with Macadamia Nut Sauce

Image from Yelp.com

'Onolicious Banana PANCAKES


* 1 cup all-purpose flour
* 1 tablespoon white sugar
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 egg, beaten
* 1 cup milk
* 2 tablespoons vegetable oil
* 2 ripe bananas, mashed
(Place bananas in Ziploc bags, zip and squish!)
1/2 tsp Vanilla Extract
Dash of Cinnamon if you like...

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Macadamia Nut Sauce

1. c. macadamia nuts
1 T. butter
2 T. flour
1 c. whole milk
c. cream
3 T. sugar
1 tsp. kosher salt
2 TSP vanilla extract
3/4 tsp. lemon juice



Grind macadamia nuts in a food processor until fine. Place nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant. Remove from pan, and set aside. Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 min. Slowly pour in milk and cream, constantly whisking the whole time. Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice. Pour sauce into a serving dish. Serve warm and sprinkle the Macadamia nuts on top of each serving.

**Serve over ice cream or banana pancakes.....sooooo GOOOOOOOOooooD!!**

FAIKAKAI

Pronouced (F-EYE-KA-KA-EYE)

This is a traditional Tongan dessert recipe my mom makes for our family. It is a dumpling covered in a Caramel-Coconut Syrup.

2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons butter, melted

FOR THE DUMPLINGS:
Bring 4-6 cups of water to a boil.

Stir the flour, baking powder, and salt together. Microwave the milk and butter in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

Drop golf-ball-sized dumplings into the water, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Meanwhile start the Syrup recipe as follows.

Ingredients for the SYRUP:

4 cups sugar
Coconut Milk



Put 4 cups of sugar in a cast iron skillet and cook on medium high heat until it begins to caramelize. When it is brown, begin adding the coconut oil until you get the consistency you want. Transfer the dumplings into a bowl and cover with the syrup, serve and enjoy! It's soooo delicious!

Yoplait Whips Winner!!

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Timestamp: 2009-09-09 18:35:07 UTC






TO





Thanks to all who entered! Keep following my blogs for more giveaways!! Thanks again to MyBlogSpark!

Yoplait Whips Giveaway and Review!!

I am definitely a sweet tooth. I guess that's what happens when you grow up in a Bakery!
I just received a "Summer Cool Down" gift bag that included two free coupons for Yoplait Whips! a cooler tote, popsicle molds and a set of 12 color-changing spoons courtesy of My Blog Spark.

REVIEW
My.oh.my--I love yogurt! But's even better when it's whipped! The whipped texture and flavor will make you feel like you are indulging in something rich, but rest assured
this is one healthy treat that won't break your diet or the bank!
I tried out the Chocolate Mousse and the Orange Creme. I have had the Dulce de Leche before and it's still my favorite of these three. I have yet to try the other flavors but I have added them to my shopping list for next trip to the store. I definitely recommend buying this as a treat instead of sweets that don't help a diet. One thing besided the great taste that I love is that every Yoplait yogurt has Vitamin D in it. One way that I love these is frozen!!
They are sorbet-like!


Yoplait Whips! are currently available in a variety of delectable flavors Strawberry Mist, Chocolate, Key Lime Pie, Orange Crème, Chocolate Raspberry, Lemon Burst, Peaches 'N Cream and Raspberry Mousse. Also, try Yoplait Whips! newest flavor
Vanilla Creme which just hit store shelves!

Look for Yoplait Whips! at your local retailer! I also have a downloadable coupon for Yoplait Whips! - where you can save $0.60 when you purchase three cups of any Yoplait Whips! Flavor: Click here to download. thank you for the yogurt and coupons My BlogSpark!

And if that's not cool enough, My BlogSpark has also been generous enough to
give away one "Summer Cool Down" gift bag
to one of my lucky readers!

To enter this giveaway simply leave a comment answering
the question below:

"Which flavor would you like to try/or what would be a great flavor you
would like them to create?"

EXTRA ENTRIES

• 2 Extra entries for following any of my blogs.

• 2 extra entries for

Blogging or tweeting about this giveaway!
Just leave me your link or a reminder!
Thanks!!



This contest will END Sept 8th, 2009
@ 10 pm MST.

(Winner announced Sept. 9th, 2009.)

Good Luck!

What's In Your UMU?

The Best Easy Beef and Broccoli Stir-fry
Source: Recipe Zaar
photo credit: ehow.com



25 min | 15 min prep

SERVES 4

* 3 tablespoons cornstarch, divided
* 1/2 cup water, plus
* 2 tablespoons water, divided
* 1/2 teaspoon garlic powder
* 1 lb boneless round steak or charcoal chuck steak, cut into thin 3-inch strips
* 2 tablespoons vegetable oil, divided
* 4 cups broccoli florets
* 1 small onion, cut into wedges
* 1/3 cup soy sauce
* 2 tablespoons brown sugar
* 1 teaspoon ground ginger
* hot cooked rice

1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2. Add beef and toss.
3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5. Return beef to pan.
6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.

What are you cookin today?

Want to link up?
I would love to read your posts!

First grab the

button here:

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Next add your link below so that I can check it out:

Pani Keke Recipe (Tongan)

I miss my maternal grandma Salote so very much! She passed away in Jan. 2008. When I can't make it to the temple the other thing that has always made me feel close to my grandma is the recipe she always made for all of us grand kids. Being that there were 100+ grandchildren. She could feed us all with her Pani Keke recipe. Similar to the Malasada, this is a Tongan dessert that is certainly one of the ultimate "Comfort Foods" of Tongans and Samoans alike. I hope my aunties won't kick me too hard for sharing this one.....

Heat oil for deep frying

3-4 Cups flour
1 tsp. baking powder-(per cup flour used)
1 egg
1 cup Sugar
1 cup Milk

Add water 1/4 cup at a time until consistency is
not more watery than
dough, and thicker than pancake mix.
(Because you will be using a tablespoon to drop the mixture into hot oil.)
I slide mine off the spoon with my finger and they roll off and become ball- shaped.




After mixing thoroughly, deep fry in oil and remove when lightly browned.

Drain, and place each keke in a brown paper bag with 1/2 cup of Powdered sugar or white sugar, close bag and shake it. Remove the kekes and serve warm.

Enjoy these with some hot cocoa!

Wanchai Ferry Giveaway Winner!

True Random Number Service
Random Sequence Generator

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10
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Timestamp: 2009-08-24 17:08:50 UTC




to

Devri!

She said:

"orange chicken, sweet and sour pork, and beef and broccoli.. oops that was more than one!"

You won the Wanchai Ferry
"Stay-at-Home" Prize Pack!
I am emailing you now!!

Thanks to all who entered!
Come back again for the next giveaway!!

Mahalo!

Wanchai Ferry Review/Giveaway!

My Blog Spark sent me a Wanchai Ferry gift bag which included

this cute Asian inspired dining set and also a coupon for a free frozen entree. (They are even sending me the Orange Chicken entree!) I chose the Shrimp Lo Mein entree. It was so easy to prepare, I love to cook. However; this particular day I was so busy, it was a great day for cooking something quick. I felt at ease cooking this meal. However, that didn't compare to eating it with my hubby using the cute wooden bowl, chopsticks and place mat set. One thing I noticed was the freshness of the vegetables. The entree all together was great! I also loved that the sauce that was included in the meal was tasty, it was a soy, ginger and garlic sauce. (One of my favorite combos!) One of my favorite time savers was that noodle steaming bag. All it took was 2 minutes and the noodles were ready. All together this meal took me about 15 minutes to cook. The only negative part of this meal was that it was a little greasy, but that is ONLY because I added a little more oil than suggested. Overall this product is a definite winner! Especially on a busy day when you don't
have time to cook but want something tasty!
THANK YOU MY BLOG SPARK!

I would rate this with 5 stars!
'Onolicious!

Rating Scale :

1- Don't waste your money- NOT 'Ono!;(
2- Might buy it if I had no other choice
3- This was okay
4- This was almost perfect-
5- I will continue purchasing this! 'Onolicious!

YOU WANT
SOME OF THIS
'ONOLICIOUS GOODNESS?

HOW ABOUT A FREE WANCHAI FERRY ENTREE COUPON?
A COUPON FOR $1.50 off is now available at www.wanchaiferry.com!
For meal tips to enhance your Wanchai Ferry frozen entrée check out their website at: http://www.wanchaiferry.com/MealTips.aspx.



AND.......NOW...

(DRUMROLL)

MY BLOG SPARK IS OFFERING ONE OF MY LUCKY READERS
A "STAY-AT- HOME PRIZE PACK:
JUST LIKE THE ONE I RECEIVED WITH
TWO COUPONS FOR
FREE ENTREES!

FOR ONE ENTRY TELL ME:

WHAT IS YOUR FAVORITE
ASIAN MEAL?

ADDITIONAL ENTRIES:

(2 )FOR EACH OF THE FOLLOWING EXTRAS

YOU DON'T HAVE TO POST THE SAME THING TWICE
I WILL COUNT THEM OUT FOR YOU;)

• FOLLOW MY BLOG

• SUBSCRIBE

• SHOUT ME OUT:

ON TWITTER OR YOUR OWN BLOG
( you can copy and paste what I have below)

Enter to win a Wanchai Ferry prize pack from
The Polynesian Kitchen
http://polynesiankitchen.blogspot.com


THIS CONTEST will END:
August 22, 2009 @ midnight MST
Good luck to all who enter!

Fiber One Prize Pack Winners!

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5

1

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Timestamp: 2009-08-19 00:11:11 UTC

Congratulations to:

Peni Norman

Country Cookin' Mama

JC

My BlogSpark is

giving you each a Fiber One

Gift Bag!

Thanks to all who entered!

Fiber One Review and Giveaway!

I love yogurt! I also love Key Lime Pie. However, what I don't love is gaining weight. I am currently making a habit of healthier eating. I recently received a Fiber One Healthy & Fit Weight Management gift bag from My Blog Spark. In this pack, I received a coupon for a free pack of Fiber One Yogurt. I redeemed it and picked out Key Lime Pie. I love the taste of this yogurt! It has a lime taste at first, then it seems to have a Graham cracker taste at the end of each bite. I loved it so much that I didn't share it with anyone...lol! (Well, a mama has to pig out have something for herself every once in a while.) After all it is the only nonfat yogurt with 50 calories and 5 grams of fiber.
So there's no reason to feel guilty about indulging in this healthy snack!

Look for Fiber One Yogurt at your local retailer! Here is a free $1 off coupon link for you to indulge in this yummy yogurt, thanks to My BlogSpark!

And if that's not cool enough, My BlogSpark has also been generous enough to
give away 3 Fiber One Gift Bags for 3 of my lucky readers!
Each bag comes complete with a Fiber One VIP
coupon for a free pack of yogurt (4), and a fantastic cooler pack set as pictured below.

To enter this giveaway simply leave a comment answering
one of the two questions below:

1. What is your guilty snacking pleasure?

2. What are your secrets to diet or weight loss success?



That's it!
No extra entries this time...sorry..;(

This contest will END August 17th, 2009
@ 10 pm MST.

(Winner announced August 18th, 2009.)

Good Luck!

Pasteles (By Request)

I have never heard of this dish but Country Cookin' Mama had mentioned
it here in her comment:

Looks yummy! Have you ever made pasteles? They are a Puerto Rican dish, but where I grew up in California, there was a place called The Pastele Factory and Polynesian folks ran it. So maybe it's Polynesian too? I don't know. I'm part Puerto Rican, but I've never made them. Just wondering if you knew. Thanks!

Pasteles
Recipe and Image Source: Whats for eats.com

(Puerto Rican savory cakes in banana leaves)

Pasteles are Puerto Rican special occasion food. The whole family usually gets together assembly-line-style to make large numbers of these starchy, tamal-like cakes and get them ready for the boiling pot. No Boricuan Christmas is complete without pasteles.
Makes about 12 to 15 pasteles, enough for 6 to 8 people.

Masa (dough)

* Green bananas, peeled and chopped -- 5
* Green plantain, peeled and chopped -- 1
* Yautía (taro root), peeled and chopped -- 1 1/2 pounds
* Russet potato, peeled and chopped -- 1
* Salt -- to taste

Filling

* Onion, chopped -- 1
* Green pepper, seeded and chopped -- 1
* Garlic, peeled and chopped -- 3-4 cloves
* Oil -- 2-3 tablespoons
* Pork butt or shoulder, cut into small cubes -- 2 pounds
* Tomato sauce -- 1 cup
* Water -- 1/2 cup
* Cilantro, chopped -- 1/2 bunch
* Oregano, dried -- 2 teaspoons
* Salt and pepper -- to taste

For Assembly

* Banana leaves, hard spine removed and cut into 12x6-inch rectangles -- 15 pieces
* Parchment paper, cut into 12x6-inch rectangles -- 15 pieces
* Kitchen string --15 (20-inch long) pieces and 30 (10-inch long) pieces
* Achiote or vegetable oil -- 1/4 cup

Method
Masa

1. As you chop the bananas, plantain, yautía and potato, place the chunks into a large pot of cold, salted water to keep them from browning.
2. Drain the water and puree the chopped ingredients in batches in a food processor. Add a little water or milk as needed to make a soft dough with the consistency of cooked oatmeal. You may have to let the processor run for a while, and make sure to scrape down the sides. Remove the masa to a large bowl and season with salt. Chill in the refrigerator while you make the filling.

Filling

1. Add the onion, pepper and garlic to a food process and pulse to chop finely.
2. Heat the oil in a large saucepan over medium flame. Add the onion-pepper mixture and sauté for 3-4 minutes. Add the rest of the filling ingredients and simmer over medium-low heat for 20 minutes. Remove from heat, adjust seasoning and allow to cool.

Assembly

1. Get the masa, the pork filling and all of your assembly ingredients together in a workspace. Lay out a piece of parchment paper, then center a piece of banana leaf over it. Wipe the banana leaf dry and then brush the top side with achiote or vegetable oil.
2. Scoop up 1/2 cup of the masa and place in the middle of the banana leaf. Spread evenly over the leaf, leaving a 1-inch border around the edges. Place 2-3 tablespoons of pork filling in the middle of the masa.
3. Fold the top edge down over the filling. Bring the bottom edge up over this. Then fold in both sides to make a rectangular packages. Be careful not to wrap it too tightly or the filling will squeeze out. Flip the package over on the parchment so it is seam side down.
4. Fold the bottom of the parchment up over the wrapped package. Fold in each side, then roll up, burrito-like, to complete the package. Tie one of the 20-inch pieces of string around the pastel lengthwise and then three 10-inch pieces across the short side.
5. Bring a large pot of well salted water to boil on the stove. Drop in the prepared pasteles and boil gently for 1 to 1 1/2 hours.
6. Remove from the water with tongs, remove the outer parchment and serve the pasteles with or without their banana leaf wrapping. Goes well with arroz con gandules.

Variations

* The recipe above is a basic pasteles filling. Additional items are often added to the filling when the pasteles are wrapped. Add 5 or 6 capers and 1 pimento-stuffed olive to the filling of each pastel. Or add 5-6 cooked garbanzos.
* Pasteles can also be made with chicken, shrimp or ground beef. For vegetarian pasteles, substitute 2 (15-ounce) cans of drained garbanzos for the pork.
* Stir a little of the sauce from the filling into the masa to give it extra flavor.
* Puree 1/2 pound of peeled, chopped calabaza squash with the masa if you like. Or substitute yuca (cassava root) for the yautía.
* If you want to avoid all the string tying, use aluminum foil to wrap up the pasteles instead of parchment paper.
* Wrapped, uncooked pasteles freeze well for later use. Cook them directly from the frozen state.

Notes

* Pasteles are a favorite Puerto Rican dish. They are special occasion food, and no Boricuan Christmas table is complete without them.
* Don't worry if your first few pasteles look kind of funny. The work will get easier and you will get better at it as you make more of them.
* Spread the work over more than one day by making the masa and filling up ahead. Chilled masa is much easier to work with. Then gather some family or friends and make the pasteles in an assembly line. The work is much faster this way, and it makes for good family fun.
* The special ingredients for pasteles--taro root, plantains, banana leaves--can be purchased at most Asian or Latino markets.

COCONUT- GINGER RICE

I haven't tried this recipe out yet, but it sure sounds and looks so good! I just found this website called Recipe Girl and I love it! Here is one recipe that looks 'Ono-licious!

Source:
www.RecipeGirl.com

Image Source:
www.RecipeGirl.com

• ¼ cup butter

• 2 Tbs sushi ginger, drained and chopped (ask at your market’s sushi counter)

• 2 Tbs fresh garlic, minced

• ½ cup yellow onions, finely diced

• 2 cups rice (Uncle Ben’s Converted)

• ½ cup coconut milk

• 4 cups water

• 1 tsp kosher salt

• 1/8 tsp white pepper

• 1 Tbs basil pesto

1. Melt butter in medium-sized pot over medium heat.

2. Add ginger, garlic and onions, stir frequently until onions are transparent. Add rice, turning frequently until well coated. Add coconut milk, water, salt and pepper and bring to a boil. Reduce heat to low, cover and simmer for approximately 20 minutes (until liquid is absorbed.)

3. Remove from heat and let stand 5-6 minutes. Turn rice into serving bowl, add basil pesto and toss with fork to fluff and distribute flavor.

Servings: 8

Recipe Source: Blue Mesa Grill

PRINT THIS RECIPE!!

Changes....

I am working on a few tweaks to make the Polynesian Kitchen much easier to use and more organized. I am adding a print feature to make it easier for you to print my blog posts! If you have any suggestions or recipe requests please leave me a comment about them and I will do what I can to help!

Candy Leis

My wonderful blog sis Mother Goose who happens to be the most talented mama I know, has a great post about making candy leis.

Check it out and make some for someone special:

CLICK HERE TO READ HER POST

Also be sure to click her links to check out her personal blog and photography blog!
ALOHA!!

Sour Cream Banana Bread- With Pecans

1¼ hours | 15 min prep

SERVES 12 , 1 loaf

• 1/2 cup margarine or butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed banana
• 1/2 cup chopped nuts, I use pecans (omit if you don't like nuts)
• 1/2 cup sour cream

1. Grease 1 large loaf pan.
2. Cream margarine, sugar, eggs and vanilla.
3. Add dry ingredients, then bananas, nuts and sour cream.
4. Mix well.
5. Bake at 350 F for 1 hour.

PRINT THIS RECIPE!!

Tahitian Po'e (Tahitian fruit pudding)

Special Request

RECIPE SOURCE: http://www.whats4eats.com/desserts/poe-recipe

Po'e (POH-eh) is a popular fruit pudding found at all traditional Tahitian tamara'a barbeques. Originally the pudding was wrapped in banana leaves and baked in the fire pit. This simple baked version is easier in the modern kitchen.

4-6 servings

• Ripe bananas, peeled and cut into chunks -- 6-8
• Brown sugar -- 1/2 cup
• Arrowroot or cornstarch -- 1 cup
• Vanilla -- 2 teaspoons
• Coconut cream -- 1 cup

Method

1. Preheat oven to 375°F. Puree the bananas in a blender or food processor. There should be enough puree to make 4 cups.
2. Mix together the brown sugar and arrowroot or cornstarch. Add this mixture and the vanilla to the bananas and process well. There should not be any lumps of starch. Adjust sugar to taste.
3. Butter a 2-quart baking dish and pour in the puree. Bake for 30-45 minutes, or until the pudding is firm and bubbling. Remove from oven and allow to cool. Cover with plastic wrap and refrigerate until well chilled.
4. Cut into cubes and place into a large serving bowl or in individual bowls. Top with a dollop of coconut cream, a little more brown sugar and serve.

Variations

• Try substituting papaya, mango, pineapple or other tropical fruits for some of the bananas. Just make sure there is a total of 4 cups of fruit puree. Ripe plantains can also be substituted for the bananas.
• Try wrapping the pudding in buttered banana leaves and baking it for a more original presentation.

Notes

• Coconut cream is the thick coconut milk that rises to the top of a can of coconut milk. Don't shake the can before you open it and you can skim it right off the top.

PRINT THIS RECIPE!!

Mango or Apple Otai

Ingredients

This is a traditional Polynesian beverage. Watermelon or apple can be used instead of mango; experiment with the recipe and create your own tradition.

16 medium ripe mangos (10 cups cut fruit)
1 quart heavy cream
4 cups pineapple juice
2 1/2 cups coconut cream
1/2 cup sugar
2 1/2 cups crushed ice

Directions

Peel and chop mangos into small chunks. In a large container or bowl add mangos, heavy cream, pineapple juice, coconut cream, sugar and crushed ice. Mix with a large spoon to blend ingredients and dissolve sugar. Refrigerate or serve immediately. Drink must be stirred before serving if it is held in the refrigerator. Makes 24 8-ounce servings.

Goat Curry--Fiji Style

SOURCE: FIJIAN KITCHEN

Don’t worry, I don’t require you to slaughter a goat for this dish. Substitute lamb for the best results, or you can use beef, chicken, or pork. This dish makes a lot of curry, but it freezes well. All of the spices can be found in Asian or Indian markets. Serve over rice with the chutney and the raita on the side.

*

8 cloves of garlic crushed with 1 teaspoon salt (use a mortar and pestle or mini-chopper)
*

1 teaspoons each ground fenugreek, coriander, and black mustard seed
*

2 teaspoons each cumin and turmeric powder
*

5 small, red, hot dried chiles, such as piquins, crushed, or substitute
*

1 tablespoon cayenne powder
*

2 tablespoons imported Indian curry powder
*

½ cup cilantro, chopped
*

2 pounds goat or lamb, cut into 1-inch cubes
*

1 large onion, chopped
*

3 medium potatoes, peeled and diced
*

2 carrots, diced (or substitute a small, peeled eggplant)
*

1/3 cup yogurt

Mash the garlic and salt together in a mortar. Add just a bit of water to make a paste. Add the ground fenugreek, coriander, black mustard seed, cumin, turmeric powder, red chile, and curry powder and pound to a smooth paste, adding water as necessary. Transfer to a large pan and add half the cilantro. Add two cups or water and cook over medium heat until thick.

Add the meat to the sauce. Stir to coat the meat and partially cover, stirring occasionally. Cook over medium heat for 30 minutes.

Add ½ of the chopped onion, the potatoes, and carrots, partially cover and cook for 45 minutes or until everything is tender. The sauce should be very thick. At the end, add the rest of the chopped onion, stir in the yogurt, and sprinkle the rest of the cilantro over the top.

Yield: 6 servings

Heat Scale: Medium

Laptops for Flat Tops Contest!!

I have some cousins in the military and my husband does also. As a matter of fact, his dad is a retired US Army soldier. (His license plate frame even says so.) I am sure if they had this type of technology available in the 70's it would have definitely made life a little easier for my in-laws when my father-in-law was away from his family in another part of the world and that's exactly why I am promoting this contest. I have an absolute and total respect for our US soldiers and their families. How can you enter to win?

Here are all the details and links you need, good luck and let me know if you end up winning!!!

AllAmericanDirect.com announces second contest giving away thousands
in technology prizes to military families

Leading e-tailer hosting Laptops for Flat Tops contest for military families to improve communication with loved ones serving overseas

Taken from the All American Direct website:

Would a brand new laptop and webcam help you keep in touch with your husband, wife, son or daughter, mom, dad, brother, or sister?

Would a brand new laptop help to improve your quality of life, especially since an important contributor to your home is now serving our country overseas?

Submit a 400 word essay below, telling us your story of need, and detail why your family should be picked out of thousands of Americans to win this month’s laptop.

You may also submit an entry by going to http://www.youtube.com/group/laptopsforflattops, joining our group, and submitting a one minute video. When you submit your video, please remember to begin it with your name, and then submit an entry to www.allamericandirect.com/military with the words “see video”, so we can send you your laptop when you win!

The prize package includes a laptop with a built-in webcam, as well as an additional webcam that can be sent to your loved one who is serving overseas.

If you win, you will be contacted by our executives, and a laptop will be sent to your door!

* The entries will be judged by the following criteria: Intensity of need as expressed in the essay
* Immediate family member is an active member of the US military and is stationed overseas, as confirmed by their military identification number.
* Winners will be selected from entries collected in April through May, June through July, August through September, October through November, and December through January 2010.

* Contest Rules: Submissions must come from a family who has an immediate family member (husband, wife, mom, dad, brother, sister, son, daughter) who is serving in the US Military in a location not in the continental United States.
* Submissions may come on behalf of a third party who has an immediate family member (husband, wife, mom, dad, brother, sister, son, daughter) who is serving in the US Military in a location not in the continental United States.
* Entries must be submitted through allamericandirect.com/laptop
* All entries must be associated with a AllAmericanDirect.com registered email address
* Entries must be associated with an “opt-in” email address
* AllAmericanDirect.com submissions must include name, email address, phone number, and physical mailing address.
* Families that submitted essays in previous months may resubmit a new essay each month if they are not selected
* Essays should be no longer than 400 words
* Entries cannot be from an employee of or immediate family member of an employee of AllAmericanDirect.com
* No purchase necessary to enter or win

Papeete Tahitian Prawns

image credit: Recipe Zaar

20 min | 5 min prep

SERVES 4

• 1 lb prawns
• 1/4 cup chopped onion
• 2-3 tablespoons oil
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper (just a pinch, add if more heat is required)
• 4 ounces dry white wine (or water)
• 2 garlic cloves, crushed
• 1/2 teaspoon paprika
• 1 1/2 tablespoons parsley, finely chopped

1. Wash prawns.
2. Brown the chopped onion in a heavy frying pan until golden.
3. Add the prawns and continue cooking until they turn pinkish-red in color.
4. Season and add a glass of dry white wine or water to the pan, then the crushed cloves of garlic and paprika.
5. Cover the pan and allow to simmer for about 5 minutes.
6. Check the seasoning, sprinkle with fresh parsley and serve.

Recipe Source: Recipe Zaar

Mum's Ono Banana Bread!

image credit: the tea chick

1 hour | 15 min prep

SERVES 1 -12 , 1 loaf

• 2 cups flour
• 2 teaspoons baking soda
• 1/2 cup butter or margarine
• 1 cup sugar
• 3 eggs
• 1/4 cup sour cream
• 1 3/4 cups mashed bananas (5-6)
• 1 teaspoon lemon juice
• 1/2 cup chopped walnuts (optional)
• 1/2 cup shredded coconut (optional)
• 1/2 cup chocolate chips (optional)

1. Sift flour and baking soda together; set aside.
2. Cream butter and sugar.
3. Add eggs, one at a time, to creamed mixture.
4. Blend sour cream into creamed ingredients until mixture is smooth, then blend in mashed bananas and lemon juice.
5. Stir in dry ingredients until flour is moistened.
6. Add nuts, coconut and chocolate chips.
7. Pour batter into two lightly greased loaf pans 7.5x3.5x2inch size(19cm X 9cm X 5cm).
8. Bake at 325F (165C) for 45-50 minutes.

Recipe Source: Recipe Zaar

Free KFC Courtesy of Oprah and KFC!!

Be sure check out OPRAH.com to get your coupon for a free meal at KFC!

Get two pieces of grilled chicken, two individual sides and a biscuit!

**Limit one offer per coupon, one coupon per person
during offer period. Must be redeemed in person.

Polynesian Meatloaf on the Grill

Recipe Source: iVillage
This is a great way to enjoy meatloaf without heating up the house!
It has a great tangy flavor. Serving: 6
Prep Time: 20 minutes
Cook Time: 85 minutes
Total Time: 105 minutes

INGREDIENTS:

1-1/2 pounds ground beef
1 cup crushed round butter crackers
1/3 cup milk
1/4 cup chopped onion
1/4 cup ketchup
1 tablespoon worcestershire
1 egg
1/2 teaspoon salt
1/8 teaspoon pepper
1 8-1/4-ounce can crushed pineapple, undrained
1/2 cup ketchup
2 tablespoons brown sugar
2 teaspoons cornstarch

DIRECTIONS:

1. Prepare grill for indirect heating. For a gas grill, turn on one side to medium-high. For a charcoal grill, arrange coals around a drip pan.

2. Combine all sauce ingredients in saucepan. Cook over medium heat until it boils and thickens, stirring frequently. Spread in bottom of metal loaf pan.

3. Combine all meatloaf ingredients. Form into a loaf and gently place on the sauce in pan. Form meatloaf around edges to seal in.

4. Place on grill for indirect cooking. For gas grill, on nonheated side, and for charcoal grill, over drip pan. Cover grill and cook for 45 minutes to 1 hour. Test with meat thermometer to 160º.

5. Let meatloaf rest in pan 15 minutes. Turn out upside down on serving platter. Slice.

Source: beautycook

Hawaiian Baked Bananas

4 bananas
1/2 C. brown sugar -- firmly packed
1/4 C. orange or pineapple juice
3 Tbsp. sherry
1/2 C. chopped almonds or Macadamia nuts
2 Tbsp. butter or margarine
1 Dash nutmeg

Peel bananas and place in a small baking dish. Mix together, then pour over bananas brown sugar, orange or pineapple juice and sherry.  Saute the chopped nuts in butter and sprinkle over bananas.  Add dash of nutmeg to taste if desired. Bake in a moderate oven at 350 degrees for 15 minutes or until bananas are tender and lightly glazed. Serve as a meat accompaniment or as a dessert with a spoonful of sauce over each banana.

Source:http://www.recipesource.com/ethnic/asia/hawaiian/00/rec0002.html

Eso Fafao - Baked Stuffed Papaya

Photo Credit: Autumn Mist

A Samoan specialty!!

Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:

* 2 green papayas
* 1 pound ground beef
* 1 onion, chopped
* 1/2 cup breadcrumbs
* 2 eggs
* 2 tablespoons milk
* Salt and pepper, to taste
* Cooking oil, as needed

Preparation:
Preheat oven to 350 degrees Fahrenheit. Halve papayas, cut off hard stem ends; scoop out and discard seeds.

Combine beef with remaining ingredients except salt, pepper, and oil. Stuff papaya with beef mixture. Rub papaya with a little oil and sprinkle with salt & pepper.

Arrange papayas, stuffed side up, in a baking pan. Cover with foil and bake 45 minutes. Remove foil and bake 15 minutes longer.

Recipe Source: http://chinesefood.about.com/od/fruit/r/bakedpapaya.htm