Best RecipesPoi video News Recipes

By panipopos http://panipopos.blogspot.com

Best RecipesPoi - Banana Pudding News Recipes

By panipopos

With the weather getting warmer, it's the perfect time for poi. While Hawaiian poi is made from taro, Samoan poi is made from beautifully ripe bananas. (Incidentally, Maori poi is made from natural fibres and should not be eaten.)

Poi is a chilled dessert that also makes a refreshing snack on a warm day. In olden times, poi was mashed with the hands and mixed with cool drinking water. Our version, updated for the 21st century, uses a blender and ice. But feel free to use your hands, or even your feet, like the French used when stomping grapes for wine.

OK, just kidding about the feet. What do you think we are? Savages?

Some people use lautipolo/laumoli to flavour this, but I find that the lemon zest adds a nice texture to the poi. Also, the sugar is optional, but if you have really sweet bananas, it's not necessary. Bon appetit!

Poi (serves 2)
1 lb ripe (500g) peeled ripe bananas
zest of 1 lemon or 2 lautipolo/laumoli
½ can (200ml) coconut milk
1 teaspoon vanilla
sugar to taste
ice for serving

Mash or blend the bananas until smooth.
Add the lemon zest or lautipolo/laumoli.
Add the coconut milk and vanilla. Mix until well-combined.

Taste for sweetness.
Add sugar if desired.
Chill for at least 30 minutes.

Immediately before serving, stir the discoloured top layer into the rest of the poi. Serve over ice in small bowls or wide-mouth glasses.

* If you find your poi is too thick, add ½ cup of cold water to dilute it.

* Keep refrigerated for up to a day, but best eaten with a few hours.

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Best RecipesFa'ausi video News Recipes

By panipopos

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Best RecipesFa'ausi - Coconut caramel smothered fa'apapa News Recipes

By admin

My Dad went through a stage where he was eating fa'ausi every morning for breakfast. No-one knew this because the man rises at an obscene hour of the morning and does work outside or goes for a walk - or at least that's what we thought he did.

One day, I snapped him out sitting in front of the house, spoon in hand, huge mug of koko samoa (like seriously, who drinks that much koko?) next to an unwrapped, half-eaten package of fa'ausi.

"Oh, since when did you start eating fa'ausi in the morning?" I asked him.

"Oi, se...The other day this kid came around selling fa'ausi and I felt sorry for him so I bought a package. He's been coming around ever since." Dad replied.
"Since when?" I asked again.
"Oh, maybe a week now", he admitted, with a smug, self-satisfied grin on his face, much like a cat that's just swallowed the family goldfish.

See the title picture up above? Behind 'Panipopos Kitchen'? The far left photo is what my father was eating that morning - pumpkin fa'ausi.

One taste of this, and you might get ideas about eating in secret too. 

The fa'ausi sauce is so simple that you can make it while your fa'apapa are baking, and then leave it to cool. By the time you've cut up your fa'apapa, your fa'ausi sauce will be ready to pour over it.

Fa'ausi (serves 4)
2 fa'apapa (coconut or pumpkin)
1 cup (200g) sugar
¼ cup (60ml) water
1 can (400ml) coconut milk

Make sure your fa'apapa has cooled to room temperature. Then cut into cubes (½-1 inch squares) and set aside in a bowl.

Put the sugar and water in a heavy-based saucepan and boil over medium high heat, stirring occasionally, until the sugar caramelises to a dark golden brown. 

Immediately add the coconut milk, being careful to stand back a little because the sauce will bubble up vigourously. Be careful not to burn your hand on the steam that rises up either. Once the mixture has settled, stir the sauce well until well-combined. Turn off the heat and leave the caramel to cool. (See the puligi recipe for things that can go wrong while you're making coconut caramel).

Pour the coconut caramel over the fa'apapa and mix well to cover all surfaces of the cubes. Leave for at least an hour (preferably longer) for the sauce to soak into the fa'apapa.

Serve as a dessert or snack. Keep leftovers in the refrigerator and gently reheat to serve. 

http://www.SamoaFood.com

Best RecipesFa'apapa video News Recipes

By panipopos

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Best RecipesFa'apapa - Baked pumpkin bread News Recipes

By panipopos


Traditionally, fa'apapa are wrapped in leaves and thrown in the umu along with everything else. In the modern kitchen, some people use well-greased aluminium foil, which allows the fa'apapa to steam/bake just like it would in an umu. However, I prefer to use baking paper because it results in a firmer, evenly browned crust, and I don't have to peel off bits of foil where it sticks to the fa'apapa.

When you're making fa'apapa, it's best to have your coconut milk at liquid temperature. If it's solidified, it makes it harder to mix in with the flour and you might end up with tough fa'apapa. Simply put your coconut milk in the microwave for a few seconds to melt it into its liquid state, but be careful not to heat it. As always, you're going to get a much richer flavour from fresh coconut milk versus the canned stuff.

Oh and just for the record, fa'apapa does not mean bread. To fa'apapa something is to flatten it. In cooking, it means to wrap something into flat parcels and bake in an umu (Samoan oven). Although I have absolutely no proof of it, my theory is that the verb fa'apapa was originally applied to this bread because of its form and cooking method, and over time fa'apapa became the general term for this kind of baked good.

Fa'apapa can be made with coconut, pumpkin, taro, and banana, but there might be other kinds out there that I haven't tasted. The following variation is one of my favorites.

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Best RecipesFa'apapa - Baked coconut bread News Recipes

By panipopos

So the other day, my mother called me "old school".
She didn't use those exact words but the implication was clear. I've been away too long.

How did this happen?
Well, I was telling her how I was making fa'apapa, the way we used to have it when I was little. Fa'apapa in those days were these heavy, thick, dense coconut slabs that you could break your teeth on. An old Samoan woman could keep this kind of fa'apapa in her bag and nibble a lump off while waiting for the bus, sitting in church, in the doctor's waiting room. And the fa'apapa also doubled as a weapon in case she got mugged. One hit, and the guy would be out like a light.

So I was telling my mother how I had succeeded in recreating the same kind of hard crunchy crust around a dense coconut texture, weighing the requisite one pound, and the woman says "Oh, we don't make them like that anymore".

"What? What do you mean?" I ask her.
"Yeah, these days, we like lighter, fluffier fa'apapa." my mother replies.
"Huh? What are you talking about, 'lighter' 'fluffier'? They're supposed to be bricks of coconut right?"
"No, that's how they used to make them. Some people still make it that way (eg. my old-school daughter). But these days, we add baking powder to give it a bit of lift and don't add so much coconut. It tastes better too."

Well, I'll be darned. Who would have thought that fa'apapa would evolve without me.

So I've been experimenting with the traditional and updated versions of fa'apapa, and my mother is right, the modern stuff is easier on the palate. But I still think the old-fashioned fa'apapa is better for fa'ausi, which in truth, was the whole reason I was trying to make fa'apapa anyway. Feel free to try either version. They both taste good, but only the original fa'apapa can prevent mugging.

Old-school Fa'apapa (makes 2)
2 cups (250g) flour
⅓ cup (65g) sugar 
1⅓ cup (120g) unsweetened coconut flakes 
½ can (200ml) coconut milk

Put everything together in a bowl and mix well with your hands. Divide into two equal portions. Generously grease some baking paper with butter. Flatten each portion of dough into a slab no bigger than 1 inch/2.5 thick. Wrap each portion tightly in the baking paper. Bake at 390°F/200ºC for 35-40 minutes or until crust is well-browned.

If you get a chance, check out this video of fa'apapa straight from the umu!
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