Saturday, December 3, 2011

Shoyu Chicken #2 (in a Crockpot)




For large dinner parties or huge families,  this recipe is definitely a hit. I love that it's so simple to prep, cook and even more delightful to eat!  I hope you enjoy this!

What you need for this recipe:

6.5 Quart Crockpot or larger, measuring cups, cutting board, knife, grater and the ingredients....duh!

Tips: Cook some rice an hour before this dish is done.


 Ingredients:

LARGE SERVING (10-15)
  • 2 Cups of Brown Sugar 
  • 1 Cup Rice Wine Vinegar or substitute with plain Vinegar 
  • 2 Cups of Aloha Shoyu or Soy Sauce 
  • 2- 1/2 tsp. minced or grated Ginger
  • 3/4 C Water 20-30 Pieces of Boneless & Skinless Chicken Thighs 
SMALL SERVING (4-6 people)


    • 3/4 cup brown sugar
    • 1/2 cup vinegar
    • 3/4 cup soy sauce
    • 1 teaspoon ginger
    • 1 teaspoon garlic
    • 1 1/2 cups water
    • 8 -12 pieces skinless chicken thighs


Directions:


Mix the first four ingredients in a large bowl.
(Taste it before you add it to the chicken...silly!)

Cut thighs in half if desired. 

Place chicken in the Crockpot.

Pour the sauce over the chicken.

 Cook on High Heat for 4-5 hours and on Low heat for at least 6 hours.

Serve chicken with a scoop of sauce, over Rice.  




Monday, September 19, 2011

Sunday, September 18, 2011

Custard Recipe- for Puligi or Puteni

http://store.tupeaspolynesianmarket.com/index.php?main_page=product_info&cPath=9_31&products_id=98
I love me some custard! Especially, when it is served over some fresh, HOT puteni or puligi. 



  • 2 teaspoons sugar


  • 2 cups whole milk


Pour custard powder and sugar into a bowl.

Mix to a smooth paste with 1/4 cup of the measured milk.

Pour remaining milk in a saucepan.

Gently heat until almost boiling.

Remove from heat.

Pour the heated milk into the custard mixture in the bowl.

Stir to combine.

Pour the custard mixture back into saucepan.

Cook on low to medium heat, stirring constantly, until mixture boils and thickens. Keep a good stir going so that it doesn't burn.

Makes 2 cups. 







**Order Edmond's Custard now!**
 

Friday, September 16, 2011

Te Vaka is coming to Utah!

Te Vaka photo




Te Vaka

From their site:
Te Vaka is a group of musicians and dancers from Tokelau, Tuvalu, Samoa, Cook Islands and New Zealand brought together under the inspired leadership of Opetaia Foa'i. Te Vaka has been enchanting the world with their own brand of South Pacific Fusion since 1997. Using the rhythms of the log drum ("pate"), combined with traditional and contemporary instruments, Opetaia Foa'i and the band deliver a kaleidoscopic array of Pacific flavors in a genre all of it’s own.

 

 


Be captivated by the Te Vaka experience which features music and dance from the Pacific Islands, September 30th at UCCU Center! You don't want to miss this event!


Date: September 30, 2011
Time: 7:30 PM
Ticket Price: $15 Adv/$20 Day Of


Here's a sample of their lovely music! Enjoy!

Tahitian Banana Muffins







1-1/2 cups butter or margarine
2 cups sugar
6 eggs, beaten
1 cup mashed banana
1/4 teaspoon vanilla
1/4 teaspoon banana flavoring
4 cups cake flour
 (* You can make cake flour by sifting together 1-3/4 c flour and 1/4 c. cornstarch which = 2 cups cake flour, then repeat the flour/cornstarch process to equal 4 cups of cake flour or 3-1/2 cups flour sifted with 1/2 cup cornstarch.)

1-1/2 teaspoons baking soda
1/4 teaspoon salt

Cream together butter and sugar until light. Add beaten eggs, mashed banana, and vanilla and banana flavorings. Mix well. Sift together 3 times the flour, soda and salt. Add to banana mixture; do not overmix. Turn into greased muffin cups and bake at 350 degrees for 20 minutes or until golden brown. Makes 4 dozen.

Tahitian French Macaroons



Ingredients:

    3 egg whites, aged*
    5 tbsp granulated sugar
    2/3 cup almond flour
    1 1/2 cups confectioners sugar
    1 tsp vanilla extract (amount will differ with variations )

Method:

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extract and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn't drip from the beaters.

Into the whipped meringue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended.

Be careful not to over-mix!

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it's pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of french butter-cream on flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

* Aged egg whites: Covered and set at room temperature overnight.



Variations - Guava Passionfruit:
Ingredients:

    Add about 8 drops pink food coloring to meringue mixture.
    Add 2-3 tbsp frozen guava passion fruit concentrate to buttercream;

Method:

beating well after addition.

Kiwi Lime:
Ingredients:

    Add 1/2 tsp vanilla and zest of 1 lime to meringue mixture
    Add about 8 drops neon green food coloring to meringue mixture
    Add 3 tbsp kiwi purée, adding sugar to purée as needed to buttercream;

Method:

beating well after addition

Mango Tangerine:
Ingredients:

    Add 1/4 tsp vanilla and zest of 1 tangerine to meringue mixture
    Add1/4 tsp orange extract to meringue mixture
    Add about 8 drops of orange food coloring to meringue mixture
    Add 2-3 tbsp frozen Mango Orange Concentrate or Mango purée to buttercream;

Method:

beating well after addition.

Island Pineapple:
Ingredients:

    Add 1/4 tsp vanilla to meringue mixture
    Add 1/4 tsp banana extract to meringue mixture
    Add about 8 drops of yellow food coloring to meringue mixture
    Add 2-3 tbsp frozen Pina Colada concentrate ( Bacardi's ) to buttercream,

Method:

beating well after addition.

Blue Coconut:
Ingredients:

    Add 1/4 tsp coconut extract to meringue mixture
    Add 1/4 tsp rum extract to meringue mixture
    Add about 8 drops of neon blue food coloring to meringue mixture
    Add 1 tsp coconut extract to buttercream,

Method:

beating well after addition.

French Buttercream:
Ingredients:

    3 eggs
    2/3 cup granulated sugar
    2/3 cup water
    1 tsp vanilla
    1 cup unsalted butter, softened to room temperature, and stirred.

Method:

In a medium sized mixing bowl, beat eggs for about 5 minutes.

Eggs should be light and fluffy.

In a small sauce pan, heat water and sugar over medium high heat.

Cook until mixture comes to a soft ball stage. To test, spoon a small amount of mixture into a glass of cold water, if the syrup forms into a ball that can be picked up, it is ready.

While mixer is running, pour a fine, thread like stream into the egg mixture. Beat mixture until the bottom of the mixing bowl is cool to touch .

Add softened butter in 2-3 separate increments. The frosting will dramatically change texture. Do not be alarmed!!

Keep beating and it will lighten and become smooth again, about 5-7 minutes.

When adding flavorings, the butter cream will separate again.

Repeat beating process until smooth again.

Fill macarons with a small amount of buttercream. Leftovers may be refrigerated or frozen for next use; mixing well after becoming room temperature.

Makes about 2 1/2-3 cups

By: Amy Richardson
Source: http://www.ksl.com/index.php?nid=204&sid=15590506

Saturday, July 30, 2011

Navajo Tacos (*Special Request)

  • FRY BREAD:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 4 cups oil for frying, or as needed

 Meat Mixture and Toppings
  • 1 pound ground beef
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 (15.5 ounce) can pinto beans, with liquid
  • 1 cup shredded Cheddar cheese
  • 2 cups shredded iceberg lettuce
  • 1/2 cup picante sauce
  1. Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through. In a large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix package directions. Cover, and keep warm while you prepare the fry bread.
  2. In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
  3. Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
  4. Top fry bread with beans, ground beef, lettuce and cheese. Spoon picante sauce over. You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.

    Friday, July 29, 2011

    Samoan Cultural Celebration 2011

    If you are in the Salt Lake City are this week, you don't want to miss out on this festivity. The Samoan Cultural Celebration runs until Saturday July 30, 2011.

    Be sure to stop by Tupea's Polynesian Market's food booth, you will definitely enjoy our authentic and delicious Samoan food.

    This event is held at the Centennial Park located behind the West Valley Family Fitness Center (5415 West 3100 South-West Valley City, Utah 84120.)

    Saturday, June 25, 2011

    Lu Pulu (Spinach)

    1 onion, diced
    1 can (12 oz.) corned beef mashed with a fork.
    1 small tomato, chopped
    5 Tablespoons Best Foods Mayo
    2- 20 inch sheets of aluminum foil
    3 bunches of fresh spinach, washed, stemmed and drained

     Preheat the oven to 350º. Place foil on top of one another to form a "t". Place Spinach leaves on top, next layer the top of the spinach with corned beef, then the onion, tomato and dashes of salt and pepper. Top off the layers with the mayonnaise. Wrap the first layer of foil carefully, then wrap the next layer on top. Bake on a baking sheet in a 350º oven for 1 hour. Remove and allow it to cool for at least 10 minutes. Carefully open the package and stir the Lu Pulu. Serve with Kumala (Yams or Sweet Potatoes).
    .

    Friday, May 20, 2011

    Breadfruit with Coconut Cream (Taufolo Niu)


    1 whole breadfruit peeled, about 3 pounds (beginning to soften)
    3 cups (canned) coconut cream
    Preheat oven to 350 degrees.
    Cover breadfruit in foil and
    Bake breadfruit for 1 hour, or until a fork can be inserted easily.
    Cut the breadfruit in half, remove the core and skin; mash the breadfruit in a bowl.
    Warm the coconut cream over medium low heat until just simmering.
    While the mashed breadfruit is still hot, make a well in the center of the mashed breadfruit and pour in the hot coconut cream.
    Mix this well until liquid is absorbed.
    Mold into small tablespoon sized balls and serve warm, coated with more warm coconut milk.

    **Serves 6-8 palangis and 2-4 Polynesians

    Tuesday, May 10, 2011

    Cheesy New Zealand Meat Pie

    2 lb stewing steak
    1 large onion
    1minced clove of garlic
    1/4 cup flour
    1 tsp salt
    1/2 tsp freshly ground black pepper
    1/4 cup tomato puree or paste
    2 tsp mixed herbs
    1 cup of shredded cheese
    water
    3/4 cup water
    1 sheet puff pastry
    1 sheet savory short pastry

    Trim fat from meat. Cut meat into bite-sized pieces. Peel and finely chop the onion ( or garlic). Combine flour, salt and pepper in a bowl. Throw in the meat and onion. Toss around to coat the meat. Line a pie dish or casserole dish with the sheet of short pastry, cutting or shaping it to fit. Throw in the coated meat and onion mix. Mix tomato puree or paste with herbs in a bowl then spread tomato mixture on the top of the meat. Add sufficient water to cover the meat. Lay slices of cheeses on top ( optional extra). Wet the edges of the pastry. Roll the puff pastry sheet out to fit the top of the dish. Place the puff pastry on top and press the edges down onto the edges of the short pastry. Trim off any excess pastry. Pour the measured amount of water over the pastry. Bake at 300 degrees F for 3 hours
    (Remember, it's that long, slow cooking that makes it taste so good).

    Friday, April 15, 2011

    Kumara(Kumala or Sweet Potato) Pie




    INGREDIENTS:

    • Kumara (Kumala or Sweet Potato) – 3 lbs.
    • Brown Sugar – 2 tsp.
    • Cinnamon – ½ tsp.
    • Eggs – 2 eggs Beaten
    • Butter – 3-1/2 tbsp.
    • Pineapple Juice and Pineapple Rings
    • Cinnamon - Dash
    • Nutmeg - Dash

    METHOD:

    • Preheat oven to 350 ° F
    • Boil Kumara until tender and drain excess water.
    • Mash with butter & add beaten eggs and pineapple juice.
    • Place mixture into a greased oven dish and decorate with pineapple rings and sprinkle lightly with brown sugar, cinnamon and nutmeg.
    • Bake for 30-40minutes or until golden, 

    **This pie is delicious served with Ice-cream or Whipped cream~ 

    adapted from:  

    http://www.maori-in-oz.com/index.php?option=com_content&task=view&id=87&Itemid=75

    Wednesday, February 16, 2011

    Contest Links....for kitchen gear!

    Have you seen the Kenmore Elite Stand Mixer giveaway on DearCrissy.com this week?

    I would love to win this prize to help my with some of the recipes
    I have planned for this site.

    Check it out, isn't it lovely!





    I lalalala---Love it!

    Enter to win this baby before 3/2/2011~ Good Luck, please let me know if you win! 

    Sunday, February 6, 2011

    Shoyu Chicken


    • 6 chicken thighs (boneless or skinless if preferred)
    • 2 cups of Aloha Shoyu(soy sauce)
    • 2 cups of water
    • 1 clove garlic minced
    • 1 small onion minced or diced
    • 1 cup of sugar 
    •  Garnish with sliced Green onions (optional)

      In a large pot combine the shoyu, water, garlic, onion, and sugar into a large pot. Bring to a boil to dissolve the sugar. Adjust water for sugar to taste, adding more water or sugar to taste. Put in the chicken and simmer about 45 minutes. Or bake on 350 for 1 hour, until chicken is cooked.
      Serve over sticky white rice.

      * Difficulty Level- EASY :)

      Saturday, February 5, 2011

      Tuesday, January 11, 2011

      CSN Stores Review & Giveaway!--CLOSED!




      I was thrilled when CSN Stores contacted me, I knew that I would be able provide my loyal readers their choice of something fantastic from CSN Stores. I was able to review some fun items from CSN Stores. I have to say, their shipping was quick and everything we ordered came packaged and in one piece with no damages. I am also happy to hear recently on the news that CSN Stores is opening up a warehouse here in Utah, providing more jobs for our state. I am definitely happy to do reviews for companies that promote growth and strengthen the U.S. Economy.



      Here are the things we ordered:


      Our Review of the Emerson Plug n Sing Karaoke System-

      The kids have had a blast singing along with the CD. I love it that it provides not only entertainment, but it also helps them to develop their vocal abilities and reading skills. So far we love it. The quality is good for children 8 and up. I think the only thing we would want it to include is more CD's. Overall, it's a great gift and makes the weekends more fun, especially when their cousins are at our house.
       
      Features:
      • Karaoke microphone
      • Plug N Sing Karaoke collection
      • Comes with one microphone
      • Compatible with Xbox, Xbox 360, PS2, PS3 and DVD players
      • Comes with 100 bonus songs
      • Age 8
      • Optional Karaoke DVD available
      • One year warranty


      Our Review of The Patch Products Primer Pack-
      Our daughter had this set in her  Kindergarten class in Arizona. She loved it then and 
      when they received this she still loves playing with it and she is now in 3rd grade. I love toys that
      in also provide learning and practicing fine motor skills. Our kids have enjoyed this set more than many of their most favorite toys. I like taking some of the lacing shapes to church to help keep the little ones reverent and busy. It has definitely made my Sundays easier! I have to say the quality is quite superb for the price. I would definitely suggest this to any parent. The various colors help with color recognition and the shapes too. Overall a great learning and playing set. I like taking the lacing cards along with us to church, they make a great quiet toy.

      Set includes:
      • Alphabet Puzzle
      • 3 Lacing Shapes
      • 4 Mini Puzzles with Shapes for Stringing
      • 25 Pieces Locktagon Set
      • Activity Guide
      • Carrying Case


      Features:
      • Primer pack
      • Sampler of popular manipulative that include puzzles, lacing and tracing
      • Keep kids busy for hours as they learn letter recognition and sequence as well as geometric shapes
      • Perfect for home or the classroom
      • Perfect for travel
      • Ages 3 and up


      Specifications:
      • Material: Latex Free
      • Overall dimensions: 9.5" H x 9.25" W x 1.5" D
      •  
      •  
      Our Review of the Ideal Classics The Bungalow Dollhouse-


      This set is definitely fun for our girls. They were delighted to have a dollhouse. It's small but fun because it features working lights. They loved being able to design the rooms. It was fairly easy to set up. The only tool you need is a screwdriver to put the batteries in. I just have to find some dollhouse dolls to fit in it, although there are some that you can order separately. I would definitely recommend this for ages 5 and up. 

      Features:
      • Includes stickers and yarn
      • Realistic baskets and scenes
      • Real working electrical sockets
      • For ages 8 and up
      • Dimensions: 14" H x 18.8" W x 3.5" D
       Thanks CSN Stores for allowing us to review some more of what your stores have to offer!

       The Giveaway:
      One of my readers will win a $45 gift code 
      to use on CSN Stores website! 
      Perhaps you could get some new kitchen gear

       "THE GOODS"

      WIN IT:
      Mandatory Step for entry-
      Enter to win $45.00 towards any item or items at CSNStores.com.
      1. Visit CSNStores.com take a look around for an item you would like if you won.
                        2. Come back to this contest post and leave a
      comment telling me what item you would use the $45.00 Gift card for.
       This giveaway is for USA residents only. 
      This contest will end on January 19, 2010 at 1:00AM MST.

      EXTRA ENTRIES: 

      Follow my blogs:

      or 
      (3-entries per blog followed!)

      * DISCLOSURE:
      CSN Stores provided me with a gift code to receive products from their store to facilitate this review, the opinions expressed in my review are my own.

        Monday, January 3, 2011

        Spam & Furikake Rice w/ Corn

         Sometimes when you are a busy mama you must to cook the simplest of island grinds.
        One Hawaiian staple, that is a must...is SPAM! 

        I'll admit, it sounds worse than it is. But TRUST me, if you are lookin' for a quick meal with some island rootz, anything with SPAM is great! It's probably the EASIEST recipe on this site. 

        Ingredients:


        2 cans of Corn
        1 can of Spam
        (optional)



                that it works for any meal.)

        • Boil the corn, add 1 TBSP of salted butter and lots of black pepper.  Set this aside.
        • In a cup, mix 2 TBSP water with 2 TBSP Soy Sauce or Shoyu (We like Aloha brand--it's theeee best!)- Set aside. 
        • Measure 1 TBSP White Sugar- Set Aside
        • Open some Spam. 
        • Slice it up any way you like. 
        • Heat a frying pan....fry it up on both sides. I don't use any oil...it's not necessary if you have a good pan.
        •   After browning each side of the spam, make an open area in the middle of the pan.
        • Sprinkle the Sugar and immediately pour the water/soy sauce mixture on and stir to make a sauce. Coat the spam then remove the pan from the heat after a minute.
        • Once the rice is cooked, place a scoop of rice on a plate, sprinkle the Furikake Rice Seasoning over the rice. Top it with the spam and put the corn on the side. 
        • Enjoy! 







        200 Followers!

        I am so excited to have 200 wonderful followers, that I am going to host the CSN giveaway here tomorrow. One of my lucky readers will win a $45.00 Digital Gift Card to CSN Stores!
         So please keep on reading and stay tuned! Sorry for the delay. We have been a bunch of sickies here @ our house...finally everyone is getting better! :)

        Thanks so much for reading and send me some requests!