Saturday, June 14, 2008

Chicken Fa fa (Tahitian Recipe)

(Tahitian chicken with Taro leaves or substitute w/ Spinach)

Yield: 4-6 servings


1 1/2 lbs-
Taro leaves (fa fa), The taro must be cooked in saltwater first to remove irritating cacium oxalate

from the leaves.)

Spinach (stems removed, chopped)

(If using frozen spinach, thaw first.

Then squeeze dry before adding to the simmering chicken.)

2-3 Tbsp- Oil

1 1/2 lbs -whole Chicken thighs

(Use boneless, skinless chicken thighs or breasts if you like. Cut into cubes before sautéing.)

2 -Onions chopped finely

2-4 -cloves of Garlic minced

1" -piece of Ginger root peeled and minced

1 1/2 cups -Stock or water

Salt & pepper -to taste

2-3 tsp- Cornstarch or arrowroot

1 cup- Coconut cream (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.)

Basic Steps: Simmer → Brown → Sauté → Simmer → Thicken → Finish with coconut cream

1.If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer

for 30-40 minutes. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.

2. Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to

a plate. Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent. Add back the

chicken pieces, stock or water, salt and pepper. Reduce the heat to low and simmer, covered for about 20

minutes. Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.

3. Stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce

to thicken lightly. Stir in coconut cream to finish and serve over rice.

(My tip-I love this with yams or sweet potatoes too!)

Tahitian Punch

Source: Food Down Under

Yield: 1 Quart


1 1/4 cup Sliced banana

1 1/4 cup Sliced strawberries, chilled

1 1/4 cup Sliced peeled papaya, chilled

1 cup Sliced peeled mango, chilled

1 cup Orange juice, chilled

1 cup Crushed ice

1 ctn (8-ounce) plain nonfat yogurt


Directions: Place all ingredients in a blender, and process until smooth.

Serve immediately.

Yield: 1-1/2 quarts (serving size: 1 cup).

Monday, June 2, 2008

Lomilomi Salmon

Image source:

Source: Polynesian Cultural Center Website

In Hawaiian, lomilomi means to massage, or in this case to break the salmon into small pieces,

which are then mixed with tomatoes, onions, and other small condiments, giving it a delicious

tangy taste that goes great with poi. This style of fish preparation, introduced to Hawaii by early

western sailors, is a delightful surprise and a must-have item at any luau.

Yield: 4 servings


Whole Tomatoes, 4 each

Green Onions, 1/2 lb

Round Onions, 2

Diced Salmon, 3 lbs


Core and rinse tomatoes; slice tomatoes in 4's; using diced

cutter, place 1 tomato slice and hand push cutter; place in large

12" plastic bowl.

Repeat same procedure for onions,

Cut green onion thinly and add to mixture.

Combine all ingredients and mix well.

Divide evenly into bowl. Cover and place in refrigerator.