Wednesday, August 27, 2008

PORK TOFU


(photo by: kitchen mama)

PORK TOFU
Source: Aunt Maebelles Recipe's
1/2 pound pork, sliced thin
1/3 c. shoyu (soy sauce)
2 Tbs. sugar
1/4 thumb size, grated ginger
1 med. round onion, sliced thin
3 green onions chopped
1 block tofu, cubed

Brown pork in 1 tbs. oil, add shoyu, sugar and ginger. Cook until the sauce
bubbles.
Add all the onions, and cook over low heat, until round onions are transparent, gently fold in tofu, cook until tofu absorbs sauce. If you like more sauce you can double the shoyu and sugar.
So ono, (delicious over rice)

PUMPKIN CRUNCH


PUMPKIN CRUNCH
Source: (from Auntie Lora)
Adapted by: Auntie Maebelle

and taste-tested by Aloha JOE!


1 LARGE CAN PUMPKIN
(not the pie mix -- just plain pumpkin)
1 CAN evaporated milk
3 EGGS (beaten)
3/4 CUP SUGAR
1 BOX Yellow Cake Mix
(use the mix not the box)
1 CUP chopped nuts - Macadamia nuts
(of course)
1 CUP melted butter
Whipped Cream
===
Mix pumpkin, milk, eggs and sugar in a bowl. Pour into a 13 x 9 inch oblong pan. Sprinkle the DRY cake mix and nuts over the pumpkin mixture. Spoon the melted butter on top.
Bake @ 350 degrees for 1 hour.
===
LET IT COOL COMPLETELY
THEN TURN IT ONTO A SERVING PLATE.
===
Serve with whipped cream.

Sunday, August 17, 2008

Lu Pulu ( Taro Leaves and Corned Beef)








Ingredients


* 15 taro leaves washed stems removed
* 1 can corn beef
* 1 cup coconut milk
* 1 medium size onion
* 1 chopped tomato (optional)
* 1 banana leaf or 50sq cm foil.
Salt and Pepper to taste.

Utensils used

Knife for cutting, fork & a cutting board.

Method

Pre-heat oven to about 180-200 degrees C.
Wash the taro leaves and put them on top of the foil.
Put the beef on top of taro leaves.
Slice the onion and spread around the beef.
Pour the coconut milk on top and add salt and pepper.
Fold leaves over one another then fold layers of foil over tightly to cover.

Place in the oven approximately 2 hours.

Haka Talo (Cooked taro)


Ingredients

* 1 big taro
* 1 can of coconut cream
* 1/2 onion
* water


Utensils

pot or saucepan, sharp knife, cutting board

Method

Place pot on stove and add two cups water over medium heat.

Use knife to remove skin off taro.
Wash taro and knife before placing taro on cutting board.
Cut in half then cut into smaller pieces.
Put Taro into pot, (make sure water covers most taro pieces )

cover and boil until Taro is almost tender when pierced with a fork.


Chop onion and add to cup of coconut cream/milk

then add pinch of of salt for taste before pouring it over taro when almost cooked (decrease the heat and let simmer)

* Use a fork to check if taro is cooked, it will be soft then taro is cooked, serve hot with lupulu or 'ota 'ika.


What to serve this with: Palusami, Pork, Beef, Lu Pulu, chicken, chop suey....

'Ota 'Ika ( Raw Fish in Coconut milk)




  • 1 fresh mullet or a piece of tuna(filleted)

  • 2 lemons

  • 2 cups of coconut milk
  • onion (or spring onions)
  • 1-2 tomatoes
  • 1 green pepper
  • 1/4 lettuce (optional)

  • salt to taste


Procedure:
1. Place the boneless meat in a clean bowl

2. Cut the lemons and squeeze the juice all over the fish, making
sure the meat is well soaked in lemon juice.

3. Cover the bowl for an hour or an hour and a half
(depends on how much meat marinated)

4.Remove the boneless fish from the lemon juice, place it
on the cutting board and cut into small cubes.

5. Place all cubes in a clean bowl, chop the onion, tomato
green pepper and the lettuce and add to the fish.

6. Add coconut milk and stir everything in the bowl with a wooden spoon.

7. Chill in the fridge while preparing the rest of the meal.

8. Salt to taste

Tip: Serve with cooked green bananas, taro, yams or sweet potatoes.
Chill before serving.