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!