Monday, December 21, 2009

Anyone have this recipe?

I am looking for a recipe for German Buns (Samoan style). It's a
deep fried dough with a coconut, cooked sugar filling.





We sell them at my in-laws store but we have someone who makes them for us. I am trying to see if I can get the secret recipe from the bakers, but I was just curious and wanted to see if anyone has the recipe.

Anyone??

P.S.

Don't you love how I ate almost all of it and then remembered to take a picture....lol!



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Saturday, December 19, 2009

Vai Siaine (Boiled Bananas & Coconuts)

Ingredients :

1 cup of coconut milk
1 cup water
4 ripe bananas peeled and diced
1/4 cup of coconut milk (for serving)


Method : In a pan bring coconut milk and water to a simmer. Add bananas; continue to cook for 6 minutes.

Serve: Warm, in a bowl with a bit of coconut milk drizzled on top.






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Authentic Pani Popo (Revised)

By: Lei Ne'emia
RECIPE SOURCE:
http://ezinearticles.com/?Recipe---REAL-Samoan-Panipopo!&id=1481215


The Bun


Standard Flour
Salt
Butter
Sugar
Dry Active Yeast
(VERY warm) Water

The Sauce

Coconut milk or cream (pe'epe'e)
Sugar
Flour (for thickening)

The Cook

Confidence
Good reading skills
Faith in me
A sense of adventure

Don't panic that I haven't put any measurements up there. This recipe is flexible. Just pay attention.

Four cups of flour (and I'm talking about coffee mugs, not the measurement cups) will fill about two-and-a-half to three 15-1/2" x 10-1/2 apas (pans). With around 24 buns a pan, that's like 60 buns all up, more than enough for 'cup teas' at home.

The rest of the measurements will follow the number of cups of flour you use. If you use 4 cups flour, you'll need 4 spoons of sugar and 4 spoons of yeast. If you want to feed the neighbours too and go for 8 cups of flour, then use 8 spoons of sugar and 8 spoons of yeast.

You with me so far?

Cool.

Here's how we do it. Watch:

The Flour Mixture

First, dump our flour (let's say its 4 coffee mugs full) into a bowl. Toss in a 'pinch' of salt - half a teaspoon is good if the word 'pinch' makes you nervous.

See that block of butter there? It's been sitting at room temperature for a while, so it should be 'softened' now. Since my hands are always clean, I'm gonna break off some of that butter (maybe start with about 50 grams which is like a quarter cup, but YOU Google the conversion) ... and I'm just gonna rub that butter into the flour.

MILI Mili mili mili mili mili mili mili... ma koe MILI Mili mili mili mili mili....

What I want is a consistency that's crumbly but kinda 'silky' at the same time, so I might need to work more butter into the flour, but make sure it doesn't get too greasy.

When the mixture is just right, I make a well in the middle of the bowl and chuck in my 4 heaping spoons of sugar... don't get too fussy about the spoon measurement here. With practice, you'll figure out how sweet you like your buns to be, and the sugar is more for yeast development anyway.

The Yeast

Okay, now it's time to grab another (smaller) bowl for the yeast. Apparently, yeast works better in either a metal or glass / ceramic bowl, so try to avoid plastic. Plastic is never good.

Anyway, since we used four cups of flour, we're going to put 4 heaping teaspoons of active dry yeast into the second bowl. Get the tap to run REALLY warm, but not too hot, and pour maybe 2 cups of that warm water over the yeast. Use your hands or a spoon to break up the yeast and stir till its fully dissolved - add more warm water if necessary to do that.

This yeast water (which should be milky grey in color and smell like yummy bread now) goes into the flour mixture, in the well you made with the sugar.

Mix-Up Mix-Up

Grab that long wooden spoon your mum reserves for special hidings and 'fold' together all the ingredients now, scraping the flour from the sides of the bowl into the middle, then up and over again till everything is combined nicely. Keep that tap running, cause you'll need to mix in more warm water in order to get the perfect consistency...

When it's ready, your mixture will look like a really thick, sticky pancake batter. It should be fairly solid, but if you shake the bowl a little, the batter should 'jiggle'...

Okay, now cover that bowl with a damp dish towel and put it in a warm, dark place to rise for an hour.

The Dough

When you come back to it, the dough should be double its size with lots of little holes in it. Your whole house should be smelling like home baking by now.

It's time to knead the dough, which means you just dump a lot of fresh flour on a counter-top (I like to spread it out like a thick white blanket) and turn the holy, sticky dough out onto it. Then, working from the edges of the flour 'blanket', I fold the new flour into the sticky stuff and flatten and squeeze and knead until you can form the dough into a smooth, round shape that's got a little bit of flour dust on the outside.

IMPORTANT NOTICE: Do NOT knead the dough for too long. You need to stop working it while it's still relatively soft when we squeeze it. We want buns, not bagels... or teething rings...

Okay, cover the dough and let rise again for another half hour.

The Buns

When you come back, preheat the oven to about 350 degrees (180 degrees on a NZ oven ), THEN...

...cut the dough into chunks (about half a fist size), roll into thick 'strings', and tie each into a knot. This shape helps the coconut cream sauce to flavour more parts of the bun, but if you have trouble with it, you can also just roll a boring dough ball. Up to you.

Fill each pan with the buns, leaving enough space between them to allow for more dough rising and to let coconut cream sauce in.

After you've done all the buns, let them sit for a bit cause we need to do the coconut cream sauce.

The Coconut Cream Sauce

Fresh is always best, right... So if you've got a coconut tree somewhere, get somebody to climb it. If not, then the best coconut cream you can buy is in a carton, made by these guys or......

Otherwise, you're going to have to settle for canned coconut cream.
Ala's make a pretty okay canned pe'epe'e.

Okay, pour two cans or a 200ml carton of pe'epe'e into a container, work half a cup of flour and water into a runny paste and dump that in there as well, then top up with more water until we have enough sauce for all the pans. We should be able to fill the pans so that the coconut cream sauce covers at least half the height of the buns.

But before we start pouring though, we need to sweeten the coconut cream sauce. You do this according to your own tastes, but remember... for some reason the cooking process gets rid of some of the sweetness, so just make sure you add enough sugar into the sauce so that it's couple notches SWEETER than you think it should be.

Bake in the Oven

RIGHT! So the oven is hot now, the buns have risen just a little bit more in their pans, and you've got a container (jug? pitcher? large bowl?) full of sweetened, thickened coconut cream sauce. The only thing left to do is pour the sauce into the pans, chuck them in the oven, wait maybe 20 - 30 minutes for the sauce to come to a boil and the tops of the buns to become a golden brown, and take the pan out and mmmm...... But wait, there's a LITTLE bit more...

While the buns are cooling, you might want to brush sugar water over the tops to prevent them from getting dry.. but I think covering the apa with tin foil (only after they're out of the oven) or a damp cloth will do the same thing.

Eating Panipopo:



Serve them in a shallow bowl, spooning more sauce over them for extra dipping, and with a hot cuppa something nice to drink on the side.




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Monday, November 23, 2009

Koko Alaisa (Cocoa Rice)




  • 3 CUPS RICE
  • 6 CUPS WATER
  • 2 CUPS COCONUT MILK
  • 1 CUP SUGAR
  • 1 ORANGE LEAF (LAUMOLI)- Optional

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
 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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Miss my giveaways?

Head on over to my giveaway blog
"The Mama Hoods Goods"
for great prizes and
learn about our
Gifts of Hope Charity Contest!
Can't wait to read your comments there...

Thanks!





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Friday, October 23, 2009

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.







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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.





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Friday, September 25, 2009

Banana Pancakes with Macadamia Nut Sauce



'Onolicious Banana PANCAKES



* 1 cup all-purpose flour
* 1 tablespoon white sugar
* 2 teaspoons baking powder
* 1 pinch of 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
1 c. cream
3 T. sugar
A pinch of 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!!**




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Wednesday, September 9, 2009

Yoplait Whips Winner!!

Random Sequence Generator

Here is your sequence:

10
3
9
6
12
14
5
4
11
2
1
7
13
8

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






TO


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

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Friday, September 4, 2009

Yoplait Whips Giveaway and Review!!

Blog Search



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!







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Tuesday, September 1, 2009

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:







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






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Keke Vai Recipe (Tongan)

This recipe is dedicated to my dad.
Semisi Kalanite Brown
I love and miss you dad!


Keke Vai

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

1-1/2 cups Sugar

3 cups water or less but add
 1/4 cup at a time




Mix dry ingredients thoroughly, then add water and
 stir with a wooden
spoon until well combined.
 Heat 1/4 cup of vegetable oil in a saute pan on medium high heat.
After pan is heated, scoop Keke mixture and carefully pour it onto the pan.
 Fry Keke in oil and flip. (I like using a carving fork to flip them.)




 Remove when browned on both sides.

Drain on paper towels.  Best when served warm.

Enjoy these with some hot cocoa!




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Monday, August 24, 2009

Wanchai Ferry Giveaway Winner!

True Random Number Service
Random Sequence Generator

Here is your sequence:

10
2
19
5
6
1
14
8
17
18
3
20
13
12
4
7
15
9
16
11

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!




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Wednesday, August 19, 2009

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 almos
t perfect-
5- I will continue purchasing this! 'Onolicious!

YOU WANT
SOME OF THIS
'ONOLICIOUS G
OODNESS?

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!




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Tuesday, August 18, 2009

Fiber One Prize Pack Winners!


Random Sequence Generator
Here is your sequence:
2
5
1
3
4
Timestamp: 2009-08-19 00:11:11 UTC

Congratulations to:
Blogger






giving you each a Fiber One

Gift Bag!


Thanks to all who entered!



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