Serves 4-6
Ingredients
Tofu Mince
14 ounces extra firm tofu
1 teaspoon vegan beef stock powder (can use Beef or Chicken
Style Seasoning)
1⁄4 cup hot water
2 tablespoons soy sauce
Sapasui
5 ounces mung bean vermicelli (sometimes also called
cellophane or glass noodles)
2 tablespoons vegetable oil
1 large onion, sliced
4 garlic cloves, minced
3⁄4 inch piece ginger, grated
1 celery rib, sliced
2 carrots, sliced
1⁄2 Chinese cabbage, sliced
1 bunch Broccolini, cut into 3/4-inch lengths (or broccoli)
1⁄2 cup vegan beef stock
1⁄4 cup soy sauce
2 tablespoons ketjap manis
Directions
1. Crumble the tofu into a bowl. Stir the stock powder into
the 1/4 cup hot water and add the soy sauce. Stir this through the crumbled
tofu and set aside to absorb the flavour.
2. Remove the noodles from the packet and soak in cold water
(for about 10-15 minutes, while you get the rest of the dish together).
3. Heat the vegetable oil in a large wok. Add the onion,
ginger and garlic. Sauté until the onion is cooked.
4. Add the marinated crumbled tofu and any remaining liquid
in the bowl. Cook until any liquid is dissolved, at least 5 minutes.
5. Add all the vegetables and the beef stock, soy sauce and
ketcap manis. Simmer until the vegetables are just tender and the liquid has
reduced to about half.
6. Drain the noodles that you've been soaking in cold water
and throw them in the wok. Stir well and cook for 2-3 minutes until the noodles
are cooked and hopefully by this stage you shouldn't have too much liquid left
in the wok. I recommend serving immediately - if you leave it hot in the wok
the noodles will overcook and break up a lot (not that this matters very
much!).
Source: Genius Kitchen, by Sharon123, https://www.geniuskitchen.com/amp/recipe/vegan-sapasui-samoan-chop-suey-499370
Make Keke Pua'a
(Samoan Steamed Dumplings)
Makes 16
Ingredients
For the dough
2 Tbsp active dry yeast
1/4c warm water
1 Tbsp sugar
1/2c warm milk
1/4c butter, melted
1/4c sugar
1/2 tsp salt
2 large eggs (be sure they are at room temperature)
3-1/2c all-purpose flour
For the pork filling
3lb pork, cubed (use whatever cut of meat you prefer. make
sure it's tender)
1 medium onion, chopped
4 large cloves of garlic, minced
2c cold water
1/4c dark soy sauce
2 Tbsp ginger, minced
2-3 Tbsp sugar (optional; for sweeter dumplings)
Directions
For the pork filling
In a large, deep frying pan, saute the pork cubes and onion
for about 5 minutes. Add in garlic, sugar, and ginger and stir, cooking about
3-4 minutes. Be sure not to let the garlic and ginger burn. Add in the cold
water and soy sauce, stirring well. Let the mixture simmer until the pork cubes
are cooked through, but still tender. Remove from heat and cover. Set aside
until dough is ready.
For the dough
1. In a large bowl, mix yeast, 1 Tbsp. sugar, and water. Let
stand for about 5 minutes until it's frothy.
2. Mix milk, butter and the rest of your sugar, salt and
eggs. Add this to the yeast mixture and mix until combined. Add 3 cups of flour and gradually mix it
together until it forms a dough. Turn the dough out onto a lightly floured
surface and knead it until it's smooth, about 10 mins, working in the remaining
1/2 cup of flour.
3. Grease the bowl you just used with a bit of oil, place
the dough back in, cover and let rise until it's doubled in size.
For the dumplings
1. While dough is rising, cut out 16, 4-inch pieces of wax
paper. Set up your steamer. Get your filling to room temp.
2. When dough has doubled, punch it down then divide into 16
even pieces. Roll each piece into a ball, then roll or press into a 4-inch (10
cm) circle, dusting with flour if necessary.
3. Spoon a generous amount of filling into the center of
each circle, being careful not to get liquid on the edges. (Wet edges are hard
to seal.) Pleat the edges together over
the filling and close the top by pinching and twisting the dough together. Place each bun on a piece of wax paper,
pleated side up if your pleats are pretty, or down if you prefer a smooth top
surface.
7. Put your buns at least 2 in apart from each other to
rise. Let them rise until doubled in size (about 45 minutes) and then steam
them on the full steam setting for 15 minutes.
Source: Just a Pinch Recipes, by Kristin D, https://www.justapinch.com/recipes/bread/bread-savory-bread/keke-puaa-samoan-steamed-dumplings.html
Palusami (Coconut creamed spinach with tofu)
Serves 4-5
Ingredients
400g pack of tofu
200g baby leaf spinach
2 medium onions, roughly chopped
2 cans coconut milk
Salt and pepper
Directions
1. Prepare the tofu pieces: press out the excess water; cut
into cm square pieces; and gently stir fry in a little olive oil for 10-15
minutes.
2. Pre-heat oven to 180 degrees Celsius.
3. Alternately layer a casserole dish, with spinach leaves,
onion and tofu pieces, until the dish is full to the top.
4. Add the coconut milk, topping up with a little water if
necessary, so that the liquid covers the other layered ingredients.
5. Cover and bake for 55 minutes. Season to taste and then
serve.
Source: Around the World in 80 Vegetarian Recipes, by RiicharRunner, https://aroundtheworldin80vegetarianrecipes.wordpress.com/2014/11/28/10-samoa-palusami-coconut-creamed-spinach-with-tofu/
Koko Rice - Chocolate & Coconut Rice Pudding with Sweet Orange Peel
Serves 4-6 people
Ingredients
1 cup white rice
4 cups water
1 orange peel - OR - orange leaf
15 oz coconut milk
3/4 cup dark chocolate (chunks or pieces)
1/2-3/4 cup sugar, or to taste
Directions
Add rice, orange peel, and water to a pot. Bring to a simmer (uncovered, or it won’t thicken!) and cook the rice for 20-25 minutes, or until very thick. Stir occasionally. Remove from heat and stir in the coconut milk and the chocolate… plus as much sugar as you can stand. Serve immediately, with a little extra coconut milk if desired Note: At first the chocolate will melt unevenly. Give it a few minutes to sit in the hot rice. It’ll smooth out.
Source: Global Table Adventure, by Sasha Martin, http://globaltableadventure.com/recipe/chocolate-and-coconut-rice-pudding-with-sweet-orange-peel-koko-rice/
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