POLYNESIAN Cooking

Emily was such a great Chef!

It really was THAT good!

Tasting the food... YUM

Elisa and Sean eating the DELICIOUS coconut rolls!

Chiara, Jen, Elisa, Kendall, & Tiffany

Margaret, Jennifer, & Michele

Listening to the Chef give directions

Emily was the best hostess...

We all had the BEST time at Emily Mahuika's chatting and learning how to make

authentic Polynesian food!  Emily's father is from New Zealand, and all of her fathers family still lives there!  Emily is so darling, and made the night perfect!  

We made Kalua Pig, Pani Popo (Coconut Rolls), and Tropical Strawberry Salad!

Thank you Emily for teaching us, we appreciate you sharing your talent!

RECIPES

Kalua Pig

Ingredients:

2 lb pork butt roast

2 t liquid smoke

2 t rock salt

1 T flour

1 Reynolds oven cooking bag

Directions:

1.  Place flour into cooking bag and shake until bag is coated

2.  Using a large knife, cut a checkerboard pattern on both sides of pork

3.  Run 1 teaspoon of liquid smoke and 1 teaspoon of rock salt on each side of roast

4.  Place roast in cooking bag, tie end, and cut 4 holes in top of bag

5.  Place roast on a cookie sheet and place in oven at 325* for 3-5 hours

6.  Pork is cooked when meat VERY easily falls apart

7.  Pork will become more and more moist as it cooks; however, do not over cook or the roast        will begin to dry out

8.  Check the meat by placing a fork in the middle and twisting

9.  The roast has finished cooking when the fork will spin easily in the center

10.  Remove meat and shred adding drippings as needed to moisten

11.  Serve over rice

Pani Popo (Coconut Rolls)

Ingredients for rolls:

2 c       warm water

2 T      warm water

1/2 C   sugar

2 1/2 t salt

6 C       flour

1           egg

1/4 c    oil

Ingreadients for Sauce:

1 Can    Coconut milk

3 1/2 c Water

3/4 c    Sugar

5 T        Corn Starch

Directions for Rolls:

Mix and dissolve well warm water, yeast, and sugar.  Then add salt and 3 cups of flour and mix well.  Add egg and oil followed by 3 more cups of flour added 1 cup at a time.  Mix until bowl walls are clean.  Let dough rise for 30 min. and then form rolls.  Rolls should be smaller than a baseball but larger than a golf ball.  Leave 1/2 inch between each roll to give them room to double in size.  Once rolls have doubled in size pour sauce over rolls and  into the pan and bake for 15-20 minutes at 350*.

Directions for Sauce:

In medium sauce pan add sauce ingredients and cook on medium heat until corn starch has completely dissolved but do NOT boil.

Tropical Strawberry Salad

Ingredients for dressing:

6 lrg   Strawberries

1/8 c  Cider Vinegar

1/4 c  Sugar

1/8 t  Minced Onion

1/8 t  Paprika

1/4 c  Vegetable Oil

1/8 t  Worcestershire Sauce

Ingreadients for Salad:

1 bag  Spring Salad Mix

1 bag  Spinach Salad Mix

1/4 c  Slivered Almonds

1/2 c  Craisins

1/2     Apple Cubed

4 lrg  Strawberries thinly sliced

20     Purple Grapes sliced in half

1/4 c  Coconut

1/8 c  Bacon cooked and diced

Add dressing ingredients to blender and blend.  Mix Spring and Spinach salads together and coat with dressing.  Add remaining ingredients to salad.  (If taking it to an event, put the dressing on once you are there rather than before).