AUNTIE VILA'S KEKE PUA'A (SAMOAN STEAMED PORK BUNS) RECIPE - (4.2/5)
Provided by á-39535
Number Of Ingredients 15
Steps:
- Proof the yeast with the water and first measure of sugar until it is frothy. Then add it and the rest of the ingredients to your bread machine (or mix and knead by hand). Meanwhile, mince the pork and sauté in a little olive oil with the onions. Add the garlic and soy sauce towards the end of cooking. Set aside and let cool. Turn the dough out onto a floured surface and punch down. Divide into 8 parts and flatten each one with the palm of your hand. Spoon a little bit of the filling into the center of each circle, then pull up the edges of the dough and twist to seal. Make sure the filling is completely contained by the dough. Repeat until you have eight little packets. Let the dough rise for another 45 minutes. Place the packets into a vegetable steamer and steam for 15 minutes (note: they puff up a lot, so you may need to do this in small batches).
AUNTIE VILA'S SAMOAN CURRY CHICKEN STEW RECIPE - (3.8/5)
Provided by á-39535
Number Of Ingredients 15
Steps:
- Heat your oil in a large pot, then fry the onion until partly translucent. Add the garlic, ginger and curry powder and fry for about a minute for the spices and aromatics to release their flavor. Add chicken, 2 cups of water, and 2 cups of coconut milk. Bring to a boil then lower to a simmer and cover. Simmer for 20 minutes or until very soft. Add vegetables and bring to a boil again. Turn down heat and cover again. Simmer for 20 minutes or until soft. Mix the 6 tablespoons of flour with the 6 tablespoons of water until it's smooth (and an extra tablespoon or so of curry if you like). Then add this slurry straight into the pot. Turn the heat up to medium and stir until thickened. Season well with salt and pepper to taste.
KEKE PUA'A (AMERICAN SAMOA)
This recipe is from week six of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and American Samoa is my sixth stop. Kek pua'a is a Samoan version of bao, which you can sometimes find in Chinese restaurants. It is traditionally served with a pork filling.
Provided by GiddyUpGo
Categories Yeast Breads
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Proof the yeast with the water and first measure of sugar until it is frothy. Then add it and the rest of the ingredients to your bread machine (or mix and knead by hand).
- Meanwhile, mince the pork and sauté in a little olive oil with the onions. Add the garlic and soy sauce towards the end of cooking. Set aside and let cool.
- Turn the dough out onto a floured surface and punch down. Divide into 8 parts and flatten each one with the palm of your hand.
- Spoon a little bit of the filling into the center of each circle, then pull up the edges of the dough and twist to seal. Make sure the filling is completely contained by the dough. Repeat until you have eight little packets.
- Let the dough rise for another 45 minutes.
- Place the packets into a vegetable steamer and steam for 15 minutes (note: they puff up a lot, so you may need to do this in small batches).
Nutrition Facts : Calories 501.2, Fat 17.3, SaturatedFat 7.5, Cholesterol 132.6, Sodium 782.6, Carbohydrate 54.2, Fiber 2.6, Sugar 8.8, Protein 30.8
PANI-KEKE SAMOA
This is a sweet little Samoan recipe which translates in Samoan Pancakes. With the banana you could almost convince yourself they are healthy :)
Provided by KristinV
Categories Dessert
Time 40m
Yield 24 Pani-kekes
Number Of Ingredients 7
Steps:
- Combine the flour, sugar, and baking powder in a bowl until thoroughly mixed, and stir in the bananas, vanilla extract, and water to make a smooth, sticky dough.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The oil should be deep enough to completely cover the pani-kekes while frying, or at last 3 inches deep.
- Scoop up a scant 1/4 cup of batter with a large spoon, and use another spoon to push it off into the oil. Fry in small batches of 4 or 5 until they float to the top and turn golden brown, about 3 minutes, then flip them to fry the other side. Remove from the fryer and let drain on paper towels.
STEAMED PORK BUNS
A Chinese New Year specialty, steamed pork buns for good luck!
Provided by Sarabeth Emet
Categories World Cuisine Recipes Asian Chinese
Time 2h
Yield 4
Number Of Ingredients 10
Steps:
- Dissolve yeast in water water in a bowl. Add milk, followed by butter and sugar; mix to combine. Add flour and mix to form a dough.
- Knead dough until a uniform ball emerges. Cover and allow to rise in a warm place until doubled in size, about 30 minutes.
- Heat a large skillet over medium-high heat. Cook and stir ground pork with garlic, ginger, paste, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Do not allow boiling water to boil through steamer surface.
- While water comes to a boil, divide dough into 16 equal pieces. Roll each piece into a ball and flatten into a thin, wide circle with your hands and fingers.
- Place 1 tablespoon of prepared filling in the center of each circle of dough. Pull the sides of the dough together around the filling, gently pinching the top of the dough together to make a flower blossom gather at the top.
- Place about 8 buns onto the steamer surface and cover with lid. Cook until buns rise and expand, and are spongy to the touch, about 12 minutes. Repeat with remaining buns. Watch the hot steam! Remove buns from steamer surface with tongs carefully to avoid ripping; allow to cool slightly before eating.
Nutrition Facts : Calories 692.9 calories, Carbohydrate 77.7 g, Cholesterol 100.1 mg, Fat 26.9 g, Fiber 3.2 g, Protein 32.5 g, SaturatedFat 12.3 g, Sodium 141.3 mg, Sugar 4.5 g
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