The Polynesian Kitchen

Koko Alaisa (Koko Rice)

2025-08-12T20:38:00.009-07:00

Koko Rice (Koko Alaisa)

Samoa is more than just chocolate — it’s a taste of home for Samoans everywhere. Made from roasted cacao beans that are hand-ground into a coarse paste, it has a bold, earthy flavor unlike store-bought cocoa. In Samoa, koko Samoa is often brewed into a hot drink shared during family gatherings, village meetings, or quiet mornings. It’s also used in desserts like cocoa rice, turning simple ingredients into a rich, comforting dish. For generations, families have passed down the tradition of making koko Samoa by hand, with the aroma of roasted cacao filling the air — a smell that instantly reminds you of love, togetherness, and home.

Ingredients & Instructions

Ingredients:
2 cups short grain rice
16 cups water
2 cans coconut milk or evaporated milk
1 cup sugar or to your taste
1 cup koko Samoa grated

Orange leaf or peel (optional)

In a large pot, add the rice and water. Bring to a gentle boil, then lower the heat and let it simmer for about 20 minutes, or until the rice is soft and tender.

Pour in the milk, stir in the sugar, and add the orange leaf or peel. Mix slowly until the sugar melts completely. Add the grated koko Samoa (or cocoa), stirring until the deep chocolate flavor is evenly blended.

Bring the mixture back to a light boil, give it one last stir, and remove it from the heat. The cocoa rice should be thick and velvety, with the texture of a hearty soup. Add more sugar to taste if needed. Serve warm, just as it’s meant to be enjoyed — gathered with family, sharing stories, and savoring the taste of Samoa.

Cultural Note:

Koko Samoa has roots that trace back to the arrival of cacao trees in Samoa during the late 19th century. While cacao was introduced from overseas, Samoans quickly made it their own, developing a distinct way of preparing and enjoying it. Grinding the roasted beans by hand and shaping them into rustic blocks became part of the culture, and the drink it makes — dark, slightly bitter, and full of depth — became a symbol of hospitality and comfort. Whether served in a cup or folded into dishes like cocoa rice, koko Samoa carries with it the flavors of tradition, resilience, and island warmth.

Order our Koko here:

https://islandjourneyinc.com/product/koko-samoa/

Kitchen Organization Must Haves

2023-06-08T16:32:00.002-07:00

It has been quite a while since I last posted but I am excited to get this blog going again. If you like to cook, like I do, you know that the key to good cooking is great ingredients, having access to good kitchen tools and making sure you have an organized kitchen. Here are some of my favorite Kitchen organization tools that I love and recommend:

1. Sleek Utensil Organizer:

2. Food Storage Containers:

3. Airtight Food Storage Containers:

4. Clear Storage Bins:

5. Knife Sharpener Tool:

6. Set of 5 Stainless Steel Mixing Bowls:

*Disclaimer: #CommissionsEarned #AD

Keke Vai

2020-03-22T10:54:00.001-07:00

This simple recipe is delicious and easy on the budget, our kid’s favorite breakfast to have with hot cocoa.

Ingredients:

3 cups of flour

3 cups water

1/4- 1/2 cup sugar more or less depending on your preference.

1/4 to 1 cup of vegetable or Canola Oil for pan frying, just enough to cover about 1/2 inch up the side of the pan.

Instructions:

Combine flour and sugar, add water and stir until combined throughly.

Heat oil on Medium High or about 375 degrees. Scoop keke batter by 1/4 cup size and pour into the pan.

Allow the keke to brown slightly. If it browns too fast, the inside will be raw, cooking temperature may need to be lowered.

Once cooked drain on a paper towel on a plate.

Delicious served topped with jam.

Crock pot Kalua Pig

2018-09-27T23:41:00.000-07:00

The benefits of crock pot cooking is that it is easy and simplifies the task. The famous catch phrase "set it and forget it" (I won't mention the infomercial) comes to mind in this sense. Traditionally as Polynesians we would bake the pig in underground ovens until the Pig was cooked as desired. My wife and I were both born here in the United States and have experienced a fusion of our cultural heritage and the melting of the American delicacy. The rustic nature of a cooked pig skinned, gutted, and left as a glutinous trophy to be celebrated is a sight for sore eyes. I have been back to my parent's homelands and have often felt like an outsider. Longing to connect to my roots and my personal desire to share in the rich heritage of my ancestors is often expressed in our cooking.

One of our personal favorite dishes has always been Kalua Pig. Like many Polynesian dishes the recipe is very simple. Four ingredients:

1. Pork (5-10 lbs) -I suggest Pork Butt or Shoulder

2. Liquid Smoke -I suggest Hickory

3. Salt-I suggest Hawaiian sea salt (Pink) or Kosher Salt

4. Green Onions-(Optional)

Keeping it simple I think pays homage to our culture and ancestors. I hope you enjoy this recipe as much as our Family.

DIRECTIONS:

I purchased the pork the morning I was going to cook. This a Pork Butt roast from Walmart approximately 6.95 lbs. Honestly I have never cooked Kalua this way, but I didn't anticipate any difficulties. I began prep shortly after dropping the kids to school anticipating that it would be ready by the time they got home. 4-6 hours.

This is the liquid smoke and salt that I used. The liquid smoke is hickory flavored and the salt is Pink Himalayan that we had in the kitchen. I have tried various salts when making Kalua, the main thing is to use moderately because you can always add more.

The first step is to prep the meat for seasoning. I basically cut laterally incisions into the meat until hitting the bone. If your meat is boneless I would suggest approximately 1 inch cuts. Further, I poked holes in the meat in regular intervals.

On the bottom side of the Butt Roast I did the same as the top. I cut lateral lines and poked holes in the meat. If the amount of fat is undesirable to you, you may trim the fat to your liking, but this may reduce the overall flavor profile of the dish. To each their own.

Before you do the above pictured step I patted the meat dry with paper towels to ensure that the Liquid smoke would adhere to the meat. Once the meat had been towel dried I applied the Liquid Smoke liberally to ensure that the Pork was covered on all sides and in the grooves of the incisions. Next I applied a good amount of salt on all sides and in the grooves. ***I know that I do not have exact measurements for the liquid smoke and the salt--but to say I used it liberally assumes that meat was well covered in the seasoning.

The next step not pictures is to add the meat to a crock pot and add approximately 1/2 to 3/4 cup of water cooking the meat on High for approximately 2-6 hours depending on type of cut and weight. I checked the meat approximately every 2 hours. When it is done, the meat will easily be shredded with a fork.

Before serving I sliced a bunch of green onions, added a couple table spoons of Aloha Soy Sauce, a couple tablespoons of liquid smoke, and couple more table spoons of salt and let it cook on low for another 30 minutes.

Please adjust seasonings to fit your flavor profile.

Pake Cake Recipe

2018-09-21T10:38:00.000-07:00

(But also known as Hong Kong Chinese Tea Cookies)

2 ounces (5 tablespoons) corn meal

14 ounces (3 cups) buttermilk pancake mix

1/2 tablespoon rapid-rise yeast powder

3 ounces (1/2 cup) sugar

6 ounces (3/4 cup) ice water

Preheat oven to 200 degrees (this is correct; it's low heat). Line cookie sheet with baking parchment.

Combine dry ingredients in a bowl. Add water and mix by hand until well-combined. Turn onto floured surface and knead lightly. Let sit 2 to 3 minutes.

Roll dough into 2 logs, about 2 inches thick. Pinch off pieces and roll into 2-inch balls. Place on cookie sheet and flatten each cookie. Bake 10 minutes, or until beginning to brown.

Source:
http://archives.starbulletin.com/2006/07/05/features/request.html

Keke Vai with Banana (Tongan) (Banana Pancakes)

2014-03-18T13:33:00.003-07:00

Keke Vai (Siaine)

4 Cups flour

2 tsp. baking powder

1-1/2 cups Sugar

3 cups water or less but add

1/4 cup at a time
you can also substitute the water for milk adding
the same amount. (1/4 cup at a time.)

2-3 very ripe mashed bananas

Mix dry ingredients thoroughly, then add water and

stir with a wooden spoon until well combined. Stir in mashed very ripe Bananas.

Heat 1/4 cup of vegetable oil in a frying 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.)

Drain on paper towels. Best when served warm. Enjoy! :)

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.) - See more at: http://polynesiankitchen.blogspot.com/search?q=keke#sthash.e5m44mjf.dpuf

Aloha Crockpot Chicken

2013-04-16T18:46:00.003-07:00

Ingredients:

1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup shoyu (We love Aloha brand Soy Sauce!)
2 pounds chicken tenderloins

Directions:

Add all ingredients to a crock pot cook on low 6-8 hrs or high 4-6 hours. They will be very tender.

Serving suggestions:

Serve Aloha Crockpot Chicken over a scoop of Rice with a side of Macaroni Salad.

Healthier option: Serve with a baked sweet potato and green salad.

Pake Cake (Chinese Tea Cake/Cookies)

2012-12-26T15:34:00.000-07:00

Chinese Tea Cookies (Kong Sui Ban)

Recipe Source: Honolulu Star Bulletin- Betty Shimabukuro

1 cup water
5 slabs (about 13 ounces) wong tong (Chinese brown sugar)
1/2 cup white sugar
5 1/2 cups flour
2 tablespoons baking powder
1/4 cup honey
1 cup vegetable oil
2 eggs

Bring water to boil. Break wong tong into pieces and add to water. Stir to dissolve. Remove from heat and stir in white sugar to dissolve.

Whisk together flour and baking powder.

Combine honey and oil; beat in eggs. Add to flour mixture and stir to combine. Add sugar syrup and mix until smooth. Let rest 1 hour.

Preheat oven to 350 degrees. Cover cookie sheets with baking parchment.

Scoop dough onto cookie sheets and press flat (about 1/2 inch thick). Cookies should be 3 inches wide for traditional size, but it's OK to make them smaller. Bake 12 to 15 minutes.

Cool slightly on cookie sheet, then move cookies to a rack. Makes 20 large cookies.

Note: 1 1/2 cups brown sugar may be used in place of wong tong.

Mochiko Chicken

2012-11-13T11:24:00.000-07:00

Mochiko chicken is delicious. It's sort of an island style chicken nugget. It's definitely more of a Japanese/ Hawaiian dish. You can purchase some Mochiko Flour or Aloha Soy Sauce from our online store. Our kids love this chicken. The cornstarch and rice flour make a light batter and the Aloha Soy Sauce (Shoyu), Garlic and sesame seeds make the batter deliciously flavorful! Serve hot over rice or shredded cabbage.

Prep Time: 4 hours to Overnight for marinating.

Ingredients:

o 3 lbs boneless skinless chicken thighs
o 1/4 cup Mochiko Sweet Rice Flour
o 1/4 cup cornstarch
o 1/4 cup sugar
o 1/2 teaspoon salt
o 2 eggs
o 5 tablespoons Aloha shoyu ( aka soy sauce)
o 4 -5 garlic cloves, minced
o 1/2 cup green onions, sliced (optional)
o 2 tablespoons sesame seeds (optional)

Directions:
1. Cut chicken into nugget-sized pieces.

2. In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt. Mix well.

3. In a small bowl, combine eggs, shoyu, and garlic.

4. Whisk shoyu mixture into flour mixture, until combined and smooth.

5. Add chicken to mixture and stir gently.

6. Marinate at least 4 hours; overnight is even better.
7. Deep-fry until golden brown.

8. Garnish with Green onions if desired.

Portuguese Sausage.Eggs.Rice.

2012-01-27T14:25:00.001-07:00

Have some rice ready for this quick breakfast....you will definitely love the bold flavor of Portuguese sausage with the eggs served with rice with furikake sprinkled on top.

2 Eggs
half a tbsp.butter and a splash of olive oil
dash of Black Pepper
Sprinkle of Furikake
1 Portuguese Sausage
2 cups of cooked Rice

Cook some eggs, any way you like...I scrambled mine.


Grab some Portuguese Sausage, if you are in Utah you can find some here.

Slice it up...then fry that Portuguese Sausage..yum!

Turn it over and cook it until it's crispy...ooh wee!

Get that Furikake ready (you can buy some here)......


Throw the rice in a bowl, toss that crispy Portuguese Sausage on top along with the Eggs.

You will definitely love this! Trust me, your taste buds will thank you!

Shoyu Chicken #2 (in a Crockpot)

2011-12-03T01:11:00.001-07:00

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.

Custard Recipe- for Puligi or Puteni

2011-09-18T23:24:00.000-07:00

I love me some custard! Especially, when it is served over some fresh, HOT puteni or puligi.

2 tablespoons custard powder (I prefer Edmond's)

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!**

Tahitian Banana Muffins

2011-09-16T07:38:00.000-07:00

1-1/2 cups butter or margarine
2 cups sugar6 eggs, beaten1 cup mashed banana1/4 teaspoon vanilla1/4 teaspoon banana flavoring4 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

2011-09-16T07:33:00.000-07:00

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

Navajo Tacos (*Special Request)

2011-07-30T11:55:00.001-07:00

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

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.
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.
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.
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.

Lu Pulu (Spinach)

2011-06-25T02:57:00.000-07:00

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).
.

Breadfruit with Coconut Cream (Taufolo Niu)

2011-05-20T02:29:00.000-07:00

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

Cheesy New Zealand Meat Pie

2011-05-10T10:01:00.000-07:00

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).

Kumara(Kumala or Sweet Potato) Pie

2011-04-15T00:19:00.000-07:00

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

Shoyu Chicken

2011-02-06T19:21:00.002-07:00

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 :)

Spam & Furikake Rice w/ Corn

2011-01-03T03:02:00.002-07:00

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:

6 cups of Steamed Sticky Rice

2 cans of Corn

1 can of Spam

Wasabi Furikake Rice Seasoning or

Nori Komi Furikake Seasoning

(optional)

Steam up some rice. (We prefer Calrose, not the healthiest--but we love

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!

Keke 'Isite

2010-12-09T00:23:00.100-07:00

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:

Tupea's Polynesian Market

**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.

"Shrimp Truck"- Garlic Shrimp

2010-11-04T09:38:00.000-07:00

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.

Po'e

2010-10-30T11:03:00.002-07:00

(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

Coco Puffs Recipe

2010-10-22T13:11:00.000-07:00

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

The Polynesian Kitchen

Koko Alaisa (Koko Rice)

Ingredients:2 cups short grain rice16 cups water2 cans coconut milk or evaporated milk1 cup sugar or to your taste1 cup koko Samoa grated

Kitchen Organization Must Haves

Keke Vai

Crock pot Kalua Pig

Pake Cake Recipe

Keke Vai with Banana (Tongan) (Banana Pancakes)

Aloha Crockpot Chicken

Pake Cake (Chinese Tea Cake/Cookies)

Mochiko Chicken

Portuguese Sausage.Eggs.Rice.

Shoyu Chicken #2 (in a Crockpot)

Custard Recipe- for Puligi or Puteni

Tahitian Banana Muffins

Tahitian French Macaroons

Navajo Tacos (*Special Request)

Lu Pulu (Spinach)

Breadfruit with Coconut Cream (Taufolo Niu)

Cheesy New Zealand Meat Pie

Kumara(Kumala or Sweet Potato) Pie

Shoyu Chicken

Spam & Furikake Rice w/ Corn

Keke 'Isite

"Shrimp Truck"- Garlic Shrimp

Po'e

Coco Puffs Recipe

Ingredients:
2 cups short grain rice
16 cups water
2 cans coconut milk or evaporated milk
1 cup sugar or to your taste
1 cup koko Samoa grated