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RAW FISH
('Ota ika)
Country of Origin : Tonga Islands
Prepared by : Mrs. Thomas
Ingredients
* 1 fresh mullet or a piece of tuna
* 2 lemons
* Salt
* 1 coconut (or fresh cream)
* 2 medium bowls, coconut grater, 1 sharp & 1
blunt knives, cutting board, wooden spoon
* 1 onion (or spring onions), tomato, green pepper,
1/4 lettuce
Method
Carefully remove the scales of the fish with the
blunt knife.
Place the fish on its side and remove the guts with
the sharp knife then wash the fish thoroughly, wash the board and the
knife.
Place the clean fish on the clean board. Use the
sharp knife (clean) to cut one side from the tail up to the fin; turn
the fish
over and cut the meat from the other side in the same way.
Remove the head and bones, place the boneless meat
in a clean bowl, then cut the lemons and squeeze the juice all over the
fish. Make sure the meat is well soaked in lemon juice. Cover the bowl
for an
hour or an hour and a half (depends on how much meat marinated);
Remove the boneless fish from the lemon juice, place
it on the cutting board and cut into small cubes with the sharp knife.
Place all cubes in a clean bowl, chop onion and add
to the cubes; chop the tomato (or 2) and add to the fish, chop the
green
pepper (make sure it's clean and the seeds being removed) and add to
the
fish, chop the lettuce and add to the fish.
Grate the coconut, squeeze the milk out and add it
to the fish (may use fresh cream instead of coconut milk), stir
everything in the bowl with the wooden spoon.
Leave in the fridge while preparing the rest of the
meal. Serve with cooked green bananas, taro, yams or sweet potatoes.
Add
a bit of salt for a better taste (not too much salt).
Haka Talo
(Cooked taro)
Country of Origin : Tonga
Given by : Mrs. Thomas
Ingredients
* 1 big taro (3 kg)
* 1 tin of coconut cream
* 1/2 onion
* water
Utensils
pot or saucepan, sharp knife, cutting board
Method
Place clean pot on stove and two cups water in.
Turn stove to 180 C
Use knife to remove skin off taro
Wash taro and knife before placing taro on cutting
board
Cut in half then cut into small (but not too small)
pieces
Put pieces into pot, place lid and boil (make sure
water covers most taro pieces )
Chop onion into cup of coconut cream/milk then add
pinch of of salt for taste before
pouring it over taro when almost cooked (decrease the heat and leave to
cook)
* Use fork to check if taro is cooked, if soft
then taro is cooked, serve hot with lupulu or otaik.
Spac
Beef Chop Suey
Country of Origin: Tonga
Given by : Arlene Nuku, 2/3D - 2003
Ingredients
* 2kg beef meat
* Vegetable oil
* Soya sauce
* Half a garlic clove
* Noodles
* 2 Onions
* 4 Fresh carrots
* 8 fresh beans
* 2 Red capsicums
Utensils
Big Spoon
Method
In a frying pan or wok put 3 tablespoons of oil.
Heat the oil then chop the meat and onions in small pieces and fry
together.
Add the vegetables cut into small pieces as well.
When its ready pour it into a medium pot and stir again.
Add the noodles which had been soaked in boiled water.
Mix then together with soya sauce and then serve.
Faalifu Talo
Country of Origin : Samoa
Given by : AJ, 3/4S - 2003
Ingredients
* 2 large taro
* 1 tin coconut cream
* 2 teaspoons flour
* Pinch of salt
Utensils
Sharp knife, cutting board & small pot.
Method
Peel off the skin of the taro, cut it in quarters.
Put taro into pot filled with water, boil on high temperature until
taro becomes soft, drain water.
Mix coconut cream with salt and then boil in small pot.
Serve cooked taro on plate, pour over coconut sauce, serve with meat of
your choice.
*Serves 4*
Hawaiian
Rice Salad
Country of Origin : Hawaii
Given by : Jennifer, 2/3D - 2003
Ingredients
* 250 grams rice
* 1 cup of finely sliced celery
* 1 cup of chopped, drained fresh pineapple (canned can be used but
ensure it is really drained)
* 1 cup of chopped cashew nuts
* 1/2 cup of red glace cherries to mix through
* 1/2 cup of red and green glace cherries for garnish
* 1 cup of dessicated coconut
Method
Boil the rice in plenty of salted water for 15 minutes.
Cool the rice, and add the celery, pineapple, cherries, cashews and
coconut and mix through
Sprinkle remaining coloured cherries, extra coconut (and cashews if
desired) on top.
* Note : This type of salad was very popular with our friends and
neighbours in Hawaii. Rice can be made the day before, but the
pineapple will ferment after a couple of days, so the rice salad is
best eaten within 24 hours
of adding the pineapple. This salad travels well and can be frozen, but
freeze the ingredients separately. Enjoy
* Serves 4.
Lu
Beef
(Corn
Beef)
Country of Origin : Tonga
Given by Francis Katoa (5G) & Paris Anne Filihia (KP) - 2003
Ingredients
* 15 new taro leaves
* 1 can corn beef
* 1 cup coconut milk
* 1 medium size onion
* 1 banana leaf or 50sq cm foil.
Utensils used
Knife for cutting, fork & a cutting board.
Method
Pre-heat oven to about 180-200 degrees C.
Wash the taro leaves and put them on top of the foil.
Put the beef on top of taro leaves.
Slice the onion and spread around the beef.
Pour the coconut milk on top and fold leave or foil over to cover.
Place in the oven approximately 2 hours.
Polo
Ika
(Black
Nightshade
and Fish)
Country of Origin : Niue Island
Given by : J.P. Siosiua -Hunuki, 6T - 2003
Ingredients
* Snapper fillets or tuna steaks.
* 750 grams of black nightshade leaves.
* 1 can of coconut cream or 1 litre of fresh coconut cream.
* 2 large Onions-sliced
* salt.
Utensils
Baking dish or foil baking dish & foil to cover.
Method
Tear off leaves from a black nightshade stalk. Only leaves
can be used - not stalks.
Arrange leaves in a mound in baking dish or on tin foil.
Put raw fish of any variety on the mound.
Layer onion slices on top of the fish.
Cover fish with more leaves of black Nightshade.
Season coconut cream with salt to taste, then pour over the top.
Cover with foil and bake in slow to moderate oven for 1.5-2 hours.
Instead of using fish you can use corned or salted meat.
Cabbage, Chinese cabbage or spinach (silverbeet) can be used instead of
black Nightshade.
* This dish is considered by Niueans to be the National Dish and is
regarded as a great delicacy.
* Note : Black Nightshade (Solanum Nigrum), is a spreading annual or
biennial herb which many people regard as poisoous but is eaten with
great relish
by Niueans. It is confused with Deadly Nightshade (Atropa Bella-donna),
a
plant which is quite distinguishable but all parts are poisonous.
Pork Bones and Watercress
Country of Origin : New Zealand
Given by : Sensi and Irie (5G and 3/4S) - 2003
Ingredients
* 1kg pork bones
* 6 large potatoes
* 3 bundles of watercress
* 4 large potatoes or kumara
Utensils
1 large pot with lid & 1 large serving spoon.
Method
Put pork bones in pot with 1 litre of water, sprinkle with a good
pinch of salt and bring to boil, then continue to cook on medium heat.
Simmer pork bones for about 30-40 minutes.
Add potatoes and kumara to pot and simmer further 20 minutes.
Add a pinch of salt and add watercress to pot and continue to cook on
low heat for 15 minutes.
Serves 4.
Sausage Rolls
Country of Origin : New Zealand
Given by : Sensi Hita (5G) - 2003
Ingredients
* 500g chipolata sausages
* 3/4 cup peeled and grated carrots
* 1/2 red onion grated
* 2 puff pastry sheets cut in half
* 1 egg beaten
* 2 tablespoons sesame seeds (optional)
* Tomato sauce for dipping
Utensils
Greaseproof paper, large bowl, whisk, spoon, brush & baking
tray.
Method
Preheat the oven to 200 degrees C.
Line a large baking tray with greaseproof paper.
Squeeze sausage mince from the chipolatas and discard the casing.
Place the mince into a large bowl with the carrots and onion and mix
until well combined.
Spoon mixture down the middle of each piece of pastry and flatten.
Fold up sides to seal, and place onto baking sheet. seam-side down.
Cut each roll into 4 equal pieces, brush with beaten egg.
Sprinkle with sesame seeds, if desired.
Bake for 20 minutes until pastry is crisp and golden.
Remove from oven and serve warm or cool with tomato sauce for dipping.
Taro
Cakes
Country of Origin : Niue Island
Given by : JP Sioiua-Hunuki (6T) - 2003
Ingredients
* 2 cups of cooked mashed taro
* 2 teaspoons of salt
* 1 onion finely chopped
* 4 tablespoon milk
* Lard for frying
* Flour for coating
Utensils
Bowl & deep frying pot or pan.
Method
Mix all ingredients together
Shape into cakes, dip in flour.
Fry in hot lard until golden brown.
Serve hot or cold.
