Thursday, December 30, 2010

OUR STATE NEEDS YOUR HELP!



WE are trying to WIN a Million for our food bank!

ALL you need to do is vote! LOGIN to your facebook account then follow the link below
to vote for SLC! 
 
THANKS! 
 
PLEASE Help us spread the word on facebook!




Thursday, December 9, 2010

Keke 'Isite

This recipe is dedicated to my grandma Salote Lasini Fakatou Wolfgramm. This is a recipe that she taught my mother and a treat that she always made for all of her children and grandkids.
Rest in Paradise grandma! Families are Forever!
Ofa Ta'engata!












Yields: 6-8 dozen

Ingredients:

Approximately 4 cups of warm water

If you are using this yeast use 2 packets of  yeast

If you are using this yeast

use 4-1/2 teaspoons of yeast

2 cups of sugar and separate 1 tbsp

8 cup of flour
4 tsp. Baking Powder

**For a smaller batch use half of each of the above measurements.**

Directions:
  • In a small bowl stir yeast and 1 cup lukewarm water and 1 tbsp. of sugar until combined. Allow yeast  to dissolve. Set aside.
  • In a separate bowl: Mix flour, baking powder and sugar until combined. Stir in yeast/water mixture until combined  and completely mixed. Slowly add more water and continue mixing with your hands. Add water as needed until dough is a good consistency.

(The measurements are not always precise, so just add a bit
more flour 1/4 cup at a time if your dough is too runny.)

  •  Cover the bowl with plastic wrap and allow it to rise, about 45 minutes to an hour or until it has doubled in size. Dough should be thicker than a pancake batter but not as dry as a bread dough.
(The texture of the dough will change after proofing.)
  • Heat vegetable oil for deep frying.
  • Drop by spoonfuls into hot oil. Try using the hand method, as seen in the video, ensuring that you are dropping dough close to the oil to prevent splatters. If you prefer to you can also scoop dough with a large spoon and push the dough off of the spoon carefully dropping dough into the oil. Try to make the dough round as you slide it off the spoon.
  • Fry the Keke on one side until browned, turn and brown on the opposite side. 
  • Remove browned Keke and drain on Paper towels.
  •  Allow the Keke to cool.
  • Once it has cooled, eat it and enjoy!

Suggested toppings: Roll and dust powdered sugar on the Keke.


This recipe was shared on: I'm Proud to be Tongan Facebook page 





Serve with: Honey, Jelly or Jam.
We love having these with Hot Cocoa or Koko Samoa!
You can order Koko Samoa from our family store:


**If you are using the hand drop method, keep water nearby
 and dip your hand in water before grabbing the dough.
It makes it easier to use the hand drop method.



Wednesday, December 8, 2010

Tupea's Polynesian Market Announcements

We are proud to promote and sell Lilly Lavatai's cakes! A delicious compliment to any meal! Her unique and delicious cakes are great for Christmas! If you would
like to order Chantilly or Guava cakes pre-pay at our store (801) 969-2438. These are 18"x12" Chantilly is $30.00
and Guava Cakes $25.00.....pickup dates is Wednesday Dec 22nd - Friday
24th. On Friday the 24th we will close early!!!

 

Visit our Facebook Page or Website for information about our store! 

 

 

 

 


 

 

Friday, November 19, 2010

A CSN Stores Giveaway Coming Soon!

I just announced an upcoming review on The Mama Hoods Goods. CSN Stores has over 200 online stores. I will be hosting a giveaway here on The Polynesian Kitchen for a $45 gift certificate for CSNStores.com. I would love to giveaway some Bar Stools.
I posted two of my favorites here.

Stay tuned for this great giveaway! 

Perhaps if you win, you might pick a Slow Cooker like this one:
Regularly priced- $62.99
Sale Price- $43.99


Or a few kitchen items like this beautiful bowl set:



Reg.-$25.00
Sale Price- $ 19.95

Wednesday, November 10, 2010

From Tupea's Polynesian Market's Facebook


Forget Starbucks, hot Samoan Koko is mo' better and priced even better! --$1.50/cup

What's cooking today?

--Samoan Plates- Faalifu Fa'i, Povi Masima, Curry Chicken and Sausage- $9.50/plate...

...--Aloha Menu- Teriyaki Chicken & Teriyaki Beef Bowls with Rice- $5.50/ bowl


    Become a fan on our store's page-


    Tupea's Polynesian Market Facebook Page





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    Thursday, November 4, 2010

    "Shrimp Truck"- Garlic Shrimp



    Add a scoop of rice to serve one as a meal.
    • 1/4 c. olive oil and 1 TBSP. butter
    • juice of one lemon
    • 2 tablespoons chicken broth
    • 8-10 or more good sized cloves of garlic, minced. You can never have too much.
    • 1 T paprika
    • a dozen  large shrimp
    • lemon wedges (optional)
    • salt & pepper to taste
    Sautee everything but the shrimp over medium-low heat until the garlic is golden brown. Increase the sautee heat to Medium High and add the shrimp. Stir until the shrimp are cooked. Remove immediately to prevent overcooking.

    Serve shrimp over rice, pour the remnants of garlic, oil or butter over the top.




    Saturday, October 30, 2010

    Po'e


    (Tahitian fruit pudding)

    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 to 6 servings

    * Ripe bananas, peeled and cut into chunks -- 6-8 Bananas
    * 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-

    **Boil and Cook the Bananas on the stove until the fruit turns brown.  Add in remaining ingredients and stir until combined. Butter a 2-quart baking dish and pour in mixture. 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.

    * Try substituting papaya, mango, pineapple, canned Pumpkin 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. For juicier fruits, you will probably have to add more arrowroot or cornstarch.
    * Try wrapping the pudding in buttered banana leaves and baking it for a more original presentation.

    *If you use a fruit that produces more liquid, try adding a 1/4 cup extra cornstarch.


    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.

    **TIP-

    You can find almost any ingredient for Polynesian Recipes at Asian Markets and sometimes Mexican Markets.


    Be sure to check out La Cocinera Loca for more great images on making Po'e!


    source: What's For Eats
    image credit: La Cocinera Loca

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    Friday, October 22, 2010

    Coco Puffs Recipe





    Ingredients
    Choux:

    1 C Water
    1 Block (4 oz.) butter
    1 C Flour
    4 Large eggs

    Filling:

    2 packets Dream Whip Frosting
    2 small boxes instant chocolate pudding
    2 3/4 C COLD milk
    Chantilly Frosting:

    1-13 oz can evaporated milk
    11/2 C Sugar
    3/4 C Butter
    4 large Egg yolks
    11/2 tsp Vanilla extract
    1/4 C chopped, toasted pecans

    Cooking Instructions

    For Choux:



    Boil water and block of butter. Remove from heat, dump in flour. Stir until ball of dough forms and pulls away form the sides of saucepan. Mix in eggs one at a time, beat for 1 minute before adding the next. Scoop onto foiled cookie sheet. Bake at 400 degrees for 15 minutes then lower heat to 325 degrees for 30-35 min. (Puffs should look dry. They should peel off the foil and tip over when nudged gently with a wooden spoon.) Cool and cut off tops with a serrated knife. Fill, put back tops, and sprinkle w/10x sugar, or frost with chantilly frosting.

    * To fill without cutting off the tops, spoon filling into a pastry bag fitted with a large round tip. Poke the tip trough the choux puff and squeeze the bag to fill the puff.

    For Filling:

    Combine all ingredients and beat with an electric mixer for 6-7 minutes on highest speed.

    Chantilly Frosting:

    Combine milk, sugar, butter, egg yolks and vanilla. Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens. Add vanilla extract. Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency.

    Source: http://alohaworld.com/ono/viewrecipe.php?id=1051312048

    Thursday, October 7, 2010

    Tupea's Polynesian Market- Ordering Information

    When placing an order for Bongo's or any product on our site click on PRODUCT DETAILS and when ordering any product click on add to cart. The cart is on the left side of the site. Select the flavor and quantity that you want. Next click on Show Cart, then if you are done click on Check out. Next sign in to your existing account or create a new account.
    All payments are processed through Pay Pal. If you have any other questions please email me: kenzkween at hotmail dot com

    Or call the store 1-801-969-2438

    Thank You!




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    Sunday, October 3, 2010

    Pineapple Custard Pie

     9-inch two crust pie, unbaked
    3 eggs
    2 tbl freshly squeezed lemon juice 1/2 cup water, at room temperature
    1/3 cup butter, melted 1 cup sugar
    1/4 cup flour
    10 1/4 oz can crushed pineapple, drained
    1/4 tsp salt

    1. Preheat oven to 400
    2. Beat eggs lightly. Add water, lemon juice & butter; blend. Add sugar, flour & salt; beat until smooth. Mix in pineapple.\ 3. Pour mixture into unbaked bottom crust. Cover with a lattice top.
    4. Bake in pre-heated oven for 35-40 minutes.

    RECIPE SOURCE: Go here for the photo of the pie-
    http://bigboldbeautifulfood.blogspot.com/2009/07/award-winning-pineapple-custard-pie.html


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    Monday, May 31, 2010

    Guava Cheesecake




    Prep Time

    10 min
    total time
    3 hr 50 min



    Makes
    8 servings


    Ingredients
     
     
    2 pkg. (8 oz. each) Cream Cheese, softened
    1/2 cup guava paste, cut into small pieces
    1/4 cup sugar
    1/2 tsp. vanilla
    2 eggs
    1 Graham Cracker Pie Crust (6 oz.)


    Directions

    PREHEAT oven to 350°F. Beat cream cheese, guava paste, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

    POUR into crust.

    BAKE


    40 min. or until center is almost set. Cool. 
    Refrigerate 3 hours or overnight.
    Store leftover cheesecake in refrigerator.


    Garnish with thawed Whipped Topping.

    Saturday, April 10, 2010

    Ahi Shoyu Poke



    • 1 lb. fresh ahi steaks, cut into cubed, bite-size pieces
    • 1/4 cup soy sauce (shoyu)
    • 1/4 cup chopped green onions (tops included)
    • 1/4 cup chopped Maui onion (or yellow onion)
    • 2 tsp. sesame oil
    • 1 tsp. grated fresh ginger
    • 1 chili pepper, cored, seeded and diced (optional)
    • Sea salt, to taste
    • 2 tsp. toasted sesame seeds
    • 2 tsp. finely chopped toasted macadamia nuts (optional, as a substitute for inamona, which is difficult to find outside of Hawaii)

    (Note: You can vary the ingredients to your taste.)

    In a large bowl, combine all the ingredients, and mix lightly. Cover and refrigerate at least 2 hours before serving.

    Source: http://www.hawaiimagazine.com/blogs/hawaii_today/2009/7/17/ahi_poke_Hawaii_style_recipe/2



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    Tuesday, April 6, 2010

    Tupea's Polynesian Market Online Store

    We are excited to announce that our online 
    store has officially been launched:



    Samoan combs, Elei Earrings, Kukui nut earrings, Puka Shell Necklaces and pendants, Wood Bone carved Pendants, Bore tooth pendants, Turtle Shell Bracelets and many more products!







    Wednesday, March 31, 2010

    Guava BBQ Sauce


    1 quart bbq sauce of your choice
    6 ounces brown sugar
    2 cups guava concentrate
    ½ cup soy sauce (one half cup)

    In a mixing bowl, combine ingredients until well blended. Pour over Kalua pork to taste.


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    Pake Cake Recipe Anyone??


    I am looking for a recipe for Pake Cake...let me know if you have one....
    please share. :)

    **UPDATE: Found the recipe via Michelle. Thanks so much Michelle!  I posted the recipe here: http://polynesiankitchen.blogspot.com/2012/12/pake-cake-chinese-tea-cakecookies.html


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    Tuesday, March 23, 2010

    Guava cake giveaway!





    I posted the details on my giveaway blog:




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    Friday, March 19, 2010

    Corned Beef and Cabbage w/ Tomatoes

    Ingredients:

    1-Can of Corned Beef sliced or mashed up.
    1-head of Cabbage chopped
    1 medium red onion diced
    1/2 cup whole Grape Tomatoes
    or your favorite variety diced
    2 Tbsp.Vegetable Oil
     1 teaspoon of sugar.
    1 Tbsp. Butter
    dash of Garlic Powder
    dash of salt
    dash of pepper


    Directions:
    1. Add Oil and butter to a skillet over medium heat.
    2. Add onions and 1 tsp. sugar, a dash of salt, dash of garlic powder
    and a dash of pepper, saute one minute. 
    3. Add in 1/4 C. of the tomatoes and stir these two ingredients to combine.
    4. Cook until onions are clear and slightly browned.
    5. Add canned corned beef, stir to break up the meat
    then allow the corned beef 
    to brown slightly, then stir once more. 
    6. Chop cabbage and add the cabbage to the top of the 
    corned beef. 
    7. Toss the remaining 1/4 cup of tomatoes on top of the cabbage. 
     8. Season once more with a dash of salt and pepper
    and cover the skillet with a lid. 
    9. Reduce temperaure to medium low and allow the cabbage to steam for 6 minutes.
    10. Reduce temperature to low, remove lid and stir.
    11. Cover with the lid and then cook once again for an additional 10-15 minutes on low or until 
    cabbage is cooked. ( I prefer mine slightly browned.)
    Serve over rice, or other island favorites:
    Potatoes, Taro, Kumala (Sweet Potatoes), Cooked Green banana, 
    Ufi(White Yams), Manioke (boiled Cassava).























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    Wednesday, March 17, 2010

    Tropical Fruit Salad

    Ingredients Needed:

    1 small package of Vanilla Flavored Pudding
    (along with 2 cups of Milk)

    1-1/2 cups of Cool Whip



    2- 29 oz. cans of Tropical fruit salad
     

    1/2 cup of Coconut Gel Cubes


    Directions:



    1. In a large bowl mix Pudding
    according to package 
    directions, put it aside to set. 

    3. Pour cans of fruit into a strainer and stir around 
    to drain the juices. 


    4. Pour in Coconut Gel cubes over the top of 
    the fruits to remove liquids. 



    While the fruits are
    being strained.....





    5. Stir in 1-1/2 Cups of Cool Whip to the set pudding until blended.

    6. Pour in strained fruits and coconut gels into the pudding mixture
    and stir to combine. 
    Cover and chill in a refrigerator for at least 1 hour.



    7. Serve and enjoy! 



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    Palusami (Lighter version)

    * 3 pounds taro leaves
    * 1 Maui onion, thinly sliced
    * 1 teaspoon Hawaiian salt
    * 1 cup light coconut milk
    * 5.5 ounce can light cream of mushroom soup
    * 1 teaspoon coconut flavoring
    * 6 pieces heavy aluminum foil cut
    * 16-by-14 inches

    Wearing gloves, cut the stems off the taro leaves. Fill the sink and soak the taro leaves in cold water, swishing to wash out any dirt. Drain on paper towels.

    In a mixing bowl, blend the coconut milk, soup, salt and coconut flavoring. Lay the six pieces of foil on the counter. Divide up the leaves evenly and layer cleaned taro leaves on each piece of foil. Divide up the onion and lay on top of each pile of leaves. Grab the bottom of the layered leaves pile (without foil) form a cup, and pour approximately one-third cup of the coconut mixture into the taro leaves. Fold the leaves over each other to keep the liquid in. Place this bundle in the piece of foil and squeeze the ends tightly to seal and keep in the steam.

    Fill a 13-by-9-inch pan with two cups of water. Place a wire rack over the water and place the Palusami on the rack and into the oven. Also put a baking bowl filled three-fourths full with water next to the baking pan to ensure moisture during baking. Set your oven at 325 degrees and bake for 1ý to 2 hours, depending on how soft you like your taro leaves. Check the water level in the baking pan and bowl every 30 minutes, and fill with water as needed. When done, remove from the oven, take off the foil and serve warm.

    Serves 6.

    • Per serving: 120 calories, 3 g total fat, 1.5 g saturated fat, 0 mg cholesterol, 400 mg sodium, 18 g carbohydrates, 9 g fiber, 2 g sugar, 12 g protein.


    Source: The Honolulu Advertiser-Carol Devenot


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    Tuesday, March 2, 2010

    Breadfruit with Brown Sugar





    1 ripe breadfruit (ulu)

    1/2 cup butter

    4 tablespoons brown sugar

    Wash the breadfruit, pull out core by pulling on the stem. Stuff the inside of the breadfruit with butter and brown sugar. Cover the breadfruit with foil and put in a 13x9 inch baking pan pour in 1 cup water. Bake for 1 hour at 350 degrees.

    Remove breadfruit from the oven and let it cool for 5 minutes. Remove the foil from the breadfruit and cut it in half lengthwise. Scoop out pieces and serve in bowls.





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    Wednesday, January 27, 2010

    Roast Chicken with Coconut Oil & Giveaway!

    I am giving away a quart
    of
    Tropical Traditions
    Gold Label Virgin Coconut Oil
    on my "Goods Blog!"

    Contest is running from Jan. 27-Feb. 2nd, 2010.
    Enter to win HERE!



    Recipe & Photo source:






    * 1 whole chicken
    * Salt and black pepper to taste
    * 1 small yellow onion, quartered
    * 1 stalk celery
    * 4 garlic cloves, cut in half
    * 1/4 cup butter, melted
    * 1/4 cup coconut oil, melted (Tropical Traditions Gold Label Virgin Coconut Oil)
    * 1/2 teaspoon garlic powder
    * 1/2 cup chicken stock or water (or combination)
    * 1 1/2 tablespoons corn starch
    * 2 tablespoons water

    Preheat oven to 425 degrees F.

    Remove the giblets and wash the chicken in warm to hot tap water and dry thoroughly. Liberally season the cavity with salt and pepper. Stuff with the onion, celery, and garlic.

    Brush melted butter and coconut oil all over chicken and season with salt, pepper and garlic powder. Place in a roasting pan or a 9x13 glass baking pan.

    Roast for 11 minutes at 425 degrees F. Reduce the heat to 350 degrees and baste the chicken. Roast for 1 hour or until juices run clear when pricked between the leg and thigh. Baste chicken with pan juices every 10-15 minutes or so, but stop basting around the last 10 minutes. You can increase the temperature to 375 degrees F during the last 1/2 hour or so if you need to "hurry" it up.

    Pour pan juices into a small saucepan and add chicken stock or water. Adjust richness by adding more or less stock/water. Make a slurry by adding the corn starch to the water and whisk into the gravy to reach the desired consistency. Add more if needed. Add more stock if needed and whisk and boil until gravy has thickened. Serve with the roasted chicken.


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