Best RecipesFancy Sapasui News Recipes

This recipe comes from the Samoan section of Me'a Kai. I think the ingredients are flexible so I made substitutes here and there, but try to use lobster meat or prawns as the recipe suggests because it really makes for a light but flavourful sapasui.

Prepare your vegetables using whatever is local and in season. Ginger and garlic are essential.

Quickly saute the ginger and garlic. Add the lobster or prawns and fry until the seafood is cooked.

Add your presoaked lialia and seasonings.

Finally add the vegetables and mix well to combine.

Enjoy!

Best RecipesSapasui recipe video News Recipes

By panipopos

Finally got around to posting up the sapasui video.

I love how this recipe is so versatile, and I've seen and eaten so many variations of this.



Even though some people turn their noses up at it, I still like using frozen veges, probably because of all the pretty colours. However, sometime in the future, I'll post recipes for chicken sapasui (my sister cooks a version with chicken on the bone) and the beloved pisupo (canned corned beef) sapasui, and I'll try to use some fresh veges in those.

I love this blogging business. Gives me a really good excuse to make heaps of Samoan food. Oh yeah, and EAT it too!

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Best RecipesSapasui – Samoan chop suey News Recipes

By panipopos

Few of the ingredients in this dish are native to Samoa, but this Chinese import has become a Samoan staple. There are loads of variations. Use this as a base recipe and adjust it as you like. Pork and chicken make great sapasui, as does pisupo (canned corned beef). Mixed vegetables cook quickly and add a nice colour, but fresh vegetables like cabbage, carrot and broccoli also taste great in this dish. Serve hot with rice, taro, or green bananas. And if you have leftovers and want an awesome lunch, then try making a Sapasui Sandwich. Just butter two slices of bread and slap some sapasui in there, hot or cold.

http://panipopos.blogspot.com/

Best RecipesLialia - Bean Vermicelli News Recipes

By panipopos

Lialia is a vermicelli made from green beans and peas. The legume starches are mixed with cornstarch and water, then extruded through tiny holes into boiling water. The boiling hardens them, then the noodles are quickly cooled and freeze-dried into crisp and delicate bundles which, like dried pasta, have a very long shelf life.

When boiled, lialia is translucent and white, and will take on any colour of the broth it is cooked in. When fried, lialia puffs up like rice crispies. In Samoan cooking, lialia is almost exclusively used to make sapasui (Samoan chop suey).

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