Sapasui (Chop Suey)

To further celebrate Samoan Language Week, here are some traditional recipes for authentic Samoan food!

INGREDIENTS

500g blade steak, sliced into strips

1 large onion, diced

8 cloves garlic, diced

50g ginger, diced

100g bean vermicelli noodles

750mls to1 litre water

100mls dark soy sauce

100mls peanut oil

2 cups mixed vegetables

salt and pepper to taste

INSTRUCTIONS

1) Put water in bowl and soak vermicelli for 1/2 an hour. Then cut with scissors when vermicelli is soft along the middle and corners.

2) Heat oil on high. When sizzling, fry garlic and ginger till about to turn brown.

3) Add onion, cook till clear.

4) Add meat and fry till cooked, then add half of soy sauce and cook for about two minutes.

5) Add vermicelli and mix vegetables. Stir well and simmer for 5 minutes or until vermicelli is clear on low heat.

Adapted from:

http://tvnz.co.nz/view/tvone_minisite_story_skin/681957

Panipopo

(Sweet Coconut Buns)

INGREDIENTS

1 package (or 2 ¼ tsp) active dry yeast

1 cup (240ml) warm water

¼ cup (50g) sugar

½ teaspoon salt

1 egg, lightly beaten

2 tablespoons (30ml) vegetable oil

2½ - 3 cups (313-475g) all-purpose flour or bread flour

INSTRUCTIONS

1) Put the yeast and water in a large bowl and leave for 10 minutes.

2) Add all the rest of the ingredients and mix to form a soft dough.

3) Turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is smooth and elastic.

4) Place the dough in a lightly greased bowl, cover and leave to double in volume.

5) Punch the dough down and turn out onto a lightly floured surace. Shape the buns and place in a un ungreased baking tin. Cover and leave to rise until almost doubled.

6) Preheat ove to 190 degrees C, and make your coconut sauce.

COCONUT SAUCE

INGREDIENTS

½ can (200ml) canned or fresh coconut milk

½ can (200ml) water

½ cup (100g) sugar

INSTRUCTIONS

1) Combine all ingredients well.

2) When the buns have doubled in size, pour the sauce over them. Bake fore 25-30 minutes or until golden brown and the sauce is bubbling up around the edges.

3) Let cool for at least a half hour before cutting into them.

Source: http://www.samoafood.com/2010/06/panipopo-sweet-coconut-buns.html

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