Oh, Poi!

Jun. 28th, 2009 02:32 pm
theoldwolf: (Default)
Finally got to try poi, as close to the "real thing" as possible while not sitting in front of a roasting pig at a luau in Hawai'i.

Scott and Kathy Kellogg brought me back a little jar of powdered poi from their trip. . Today I mixed some up to go with my taro root in coconut cream sauce for lunch, which was divine.

Contravening all international conventions, I ate my poi with a spoon. It's stickier than hqiz, and I couldn't see making a mess just to "go native" - having it to eat was a sufficient delight.



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TARO IN COCONUT CREAM
Four servings:

2 medium-sized taro roots
1/2 cup thick coconut cream
1 large onion (chopped)
2 small spring onions (chopped)

1. Peel taro and cut into serving-sized portions.
2. Arrange neatly in a pot, and add enough wafer to cover.
3. Boil for half an hour or until cooked.
4. Pour cooking water into a clean bowl or jug.
5. Mix together chopped onion, coconut cream and one cup of the cooking water. Mix well into a thin sauce.
6. Pour the coconut sauce on the cooked taro and reheat gently for two minutes.
7. Serve with chopped shallots or spring onions sprinkled on top. Note: Milk or soy milk can be used instead of coconut cream.
theoldwolf: (Default)
Fermented Bean Curd, aka "Pickled Tofu"

Always looking for something new to try. While looking for Coconut Cream, I ran across this delight which really has a "zing" to it. I've never experienced carbonated tofu before, and the liquid it comes in looks more like snot than the strings off of Natto (which looks like rubber cement). Get past that, and it's something to write home about. From the hospital.

With interest, I noticed that the store also has frozen whole durians and frozen prepared durian meat. w00t!

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