Samoan Orange Passion Fruit Ade Recipes
SAMOAN - ORANGE PASSION FRUIT - ADE
This recipe is from a South Pacific web site and has been posted for ZWT-7 tour. I have not tried this yet, but will be, it sounds great to me.
Provided by Baby Kato
Categories Beverages
Time 5m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Mix the fruit juices together and add sugar syrup to taste.
- The amount of syrup you will use will depend on you as the passionfruit is strong and tart in flavor. Tropical fruits are generally tarter.
- Next add the cold soda water and serve in large glasses filled with ice.
- Garnish with an orange slice and enjoy.
- This is best when served cold.
SAMOAN PALUSAMI
Palusami is a main dish from Samoa made with coconut milk. In the islands of Samoa, we use taro leaves and the Samoan corn-beef but here in America, my family can not live with out it so we use other substitute you can buy at the grocery store.
Provided by Goddess
Categories Side Dish Vegetables Greens
Time 1h5m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
- Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 4.4 g, Cholesterol 36.1 mg, Fat 20.7 g, Fiber 2.3 g, Protein 14.8 g, SaturatedFat 15.2 g, Sodium 487.3 mg, Sugar 0.3 g
ADE (ADAI OR LENTIL-RICE CREPES)
This is yet another South Indian recipe for a type of dosa made from lentils and rice. It is nutritionally very dense and delicious! Serve with peanut-garlic chutney podi.
Provided by Dimpi
Categories Rice
Time 2h30m
Yield 16 dosa, 16 serving(s)
Number Of Ingredients 10
Steps:
- Wash, then soak the lentils and rice separately in water overnight.
- The next day, grind the soaked lentils and rice with water and the rest of the ingredients to form a coarse batter. The batter needs to be about the consistency of pancake batter.
- I like to use an Indian style mixer-grinder for grinding, but a food processor or powerful blender may work. You may need to grind in 2-3 batches to prevent overloading your mixer.
- Mix batter well, it does not require fermentation and therefore is now ready to use.
- Preheat a griddle on medium heat and dot the surface lightly with oil (only for the first). Pour a ladle full of the batter in the center, then spread out into a circle using the rounded part of the ladle.
- Dot the surface of the dosa with oil (especially in any holes on the surface). Cover and let it cook for 3-4 minute Check the underside - it should be a rich golden color.
- When the underside is done, flip the dosa and let it cook uncovered for 2-3 minute
- Fold in half and remove to a plate. If you can, serve it right away instead of stacking - it tastes best when still crisp from the griddle. If you're the cook, I guess you're out of luck though.
- Repeat for the rest of the batter.
- Once the lentils and rice are ground, you may add chopped raw onions, chopped spinach, fenugreek leaves, or diced serrano into the batter. I'm fussy and don't like any of them.
- Serve hot with unsalted homemade butter, Indian pickle, chutney powder or sambar.
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