COOK ISLANDS' POKE
Poke is a traditional Cook Islands recipe for a classic dessert of cooked bananas mixed with milk, thickened with arrowroot, and sweetened with sugar that's baked and served in coconut milk. You can substitute the arrowroot with an equal amount of cornstarch. I recommend using a scale. 7oz cornstarch = about 1.5 cups. The purplish color is somewhat disturbing but the results are delicious! Posted for ZWT7.
Provided by Elmotoo
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Peel the bananas and mash roughly. Add them to a pot along with the water. Bring to a gentle boil and cook until the bananas assume a purplish color (add more water if needed). Take off the heat and allow to cool naturally. Be careful near the end because the bananas can caramelize and/or burn. Also, the thick mixture bubbles & spurts so don't get burned!
- Combine the arrowroot & milk in a small bowl. Whisk until thoroughly combined.
- Pour the banana mixture in to a large bowl and mash with the sugar. Add the arrowroot/milk mixture & mix well.
- Butter an 8x8 baking dish and pour the mixture into this. Place in a 375F preheated oven and bake for about 35 minutes, or until set and golden brown. Take from the oven and cool.
- Take your baked poke and cut into 2" squares. Place squares into individual bowls and pour the coconut milk over the top. Allow to soak into the poke and serve.
QUICK AND EASY CHICKEN POKE BOWL
This chicken poke bowl is a great alternative when sushi-grade fish isn't in the budget. I love it because it's quick, easy and inexpensive. While it's not a traditional poke recipe, the chicken still rocks in this bowl. -Emily Cresta, Oxford, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Cook rice according to package directions. Meanwhile, in a resealable jar, whisk vinegar and sugar until dissolved; add red onion. Seal and refrigerate 30 minutes or up to 2 weeks. In a small bowl, stir together mayonnaise and chili sauce; refrigerate, covered, until serving., In a large skillet or wok, toss chicken, soy sauce, sesame oil and honey. Cook and stir over medium-low heat until chicken is heated through, 5-7 minutes. To serve, divide rice among 4 serving bowls. Top with chicken mixture, avocado, cucumber, sprouts, pickled onions, spicy mayonnaise and, if desired, green onions and sesame seeds.
Nutrition Facts : Calories 539 calories, Fat 26g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 606mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein.
POKE - COOK ISLANDS PART DEUX
This is a common recipe from the Cook Islands. Mashed pawpaw, or banana, is combined with starch, baked, then dipped in coconut cream (either sweetened or not).
Provided by threeovens
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F; grease a square baking dish.
- Combine the mashed fruit and the starch until smooth; add 1/4 cup coconut cream and mix well.
- Pour the mixture into a greased baking dish and bake for 30 minutes (it will be like a pudding).
- Meanwhile, warm the remaining coconut cream in a saucepan and heat until thickened and will coat the back of a spoon.
- Let baked pudding cool to warm and dip spoonfuls into the thickened coconut cream before placing in serving bowls.
- Serve warm.
POKE BOWL
Poke is a Hawaiian staple and is convenient, nutritious and filling. Our easy bowl uses fresh sushi-grade tuna and shichimi togarashi - a Japanese seven-spice mix
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.
- Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.
- In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.
- To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.
Nutrition Facts : Calories 839 calories, Fat 53 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 2.6 milligram of sodium
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