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Papua New Guinea (Papuan Recipes)

World Cuisine Recipes

Baked Sweet Potato

3 Cups mashed Sweet Potato or Kau Kau
3 Tablespoons butter
3 Tablespoons finely sliced onions
3 eggs
½ teaspoon ground cinnamon
1 Tablespoon milk
Salt and pepper to taste.
Cooking Instructions:
After mashing the cooked sweet potato, mix in the butter, onion, milk, cinnamon, salt and pepper. Separate the egg whites from the yolks. Beat them separately.
Fold the egg yolks into the mashed potato followed by the egg whites. Place mixture in a greased baking dish. Brush the top with butter and bake in the oven with the dish placed in a pan of water for 35 to 40 minutes at 160 degrees Celsius (325 degrees Fahrenheit).
Banana Cake

½ cup margarine or butter
½ cup of sugar
2 eggs
1 teaspoon vanilla essence
3 medium size bananas, mashed
1 teaspoon bicarbonate of soda
1 ½ cup of self-raising flour
1/3 cup of milk - well enough to give it the right texture, wet, but not runny
Cooking Instructions:
Pre heat oven to 180 degrees celcius (gas/electric). Beat butter, sugar and vanilla essence until creamery. Gradually beat in eggs and add mashed bananas. Mix milk and bicarbonate of soda and fold into banana mixture with flour. Pour batter into a round greased 20 cm deep-sided cake pan. Bake for 45-50 minutes in a hot oven.
Banana Pancake

2 cups self raising flour
¼ teaspoon baking powder
1 cup milk
2 tablespoons honey
45 g melted butter
2-3 very ripe mashed bananas
Cooking Instructions:
Sift flour and baking powder into a bowl. Make a well in the middle. Combine the remaining ingredients, add flour and beat until free of lumps. Heat frypan with a little extra butter or oil
When the pan is hot spoon in desired amount of mixture. When bubbles start to appear in the batter, flip over and cook the other side. Eat with more bananss sliced on top and drizzled with honey or with fresh fruit, or a squeeze of lemon/lime and sprinkle of sugar.
Chiken Taro Bake

4 cups sliced chicken
3 cups taro leaves
¾ cup coconut milk
3 cups water
3 chicken stock cubes
Cooking fat
Salt and pepper to taste
2 tablespoons sweet soy sauce
Cooking Instructions:
Wash taro leaves and simmer in 2 cups of water (2 stock cubes added). Cook the leaves for 45 minutes to one hour. Drain and cover with coconut cream. Remove from heat and set aside. Brown chicken in oil and soy sauce. Add 1 cup salted water (1 stock cube added) and cook over a low flame until chicken is tender. Drain stock and taro-coconut mixture. Bring to boil and serve on hot rice.
Coconut Cream

1 tablespoon corn flour
500 ml skim milk
2 teaspoons Coconut Essence
Cooking Instructions:
Mix milk and cornflour in small saucepan and simmer until thickened to creamy consistency. Allow to cool. Add coconut essence and stir - refrigerate. Use volume for volume as a replacement for coconut milk.
Coconut with Mixed Vegetables

6 cups of mixed vegetables
1 crushed clove of garlic
2 fresh small chillies, seeded and chopped
½ cup fresh coconut cream,
½ cup grated coconut
2 tablespoons of oil
Cooking Instructions:
Boil a cup of water in a saucepan. Boil each vegetable separately in the same water. Ensure that each vegetable is lightly cooked but still firm to bite. Use a little more water if it has evaporated. Do not throw away the water once you have cooked the vegetables. Mix together all the ingredients with the saved vegetable water and bring to the boil. Add all the vegetables and simmer gently for five minutes. Serve with plain, boiled white or brown rice.
Yam Patties

3 cups of any yam, cooked and mashed (potato, taro, manioc, tapioca, etc)
1 beaten egg
2 teaspoons grated onion
2 teaspoons chopped parsley
Plain flour
Salt and pepper to taste
Cooking oil for frying
Cooking Instructions:
Mixed the mashed yam with egg, onion, parsley, salt and pepper and form a flat circular patty. Roll the patty in flour and fry in hot oil till golden brown.
Kokoda Fish

1 kg of fish fillets (any firm white fillets)
1 cp lime or lemon juice
1 clove garlic, crushed
½ to 3/4/ cup of coconut cream
Cooking Instructions:
Garnish: sliced hard boiled eggs, onion rings, cucumber and sliced tomato. Remove skin and bones from the fish and cut into 1 cm cubes. Put in a glass or earthenware bowl and pour juice over. Cover and refrigerate for 6 to 8 hours turning from time to time with a wooden spoon. Take fish from bowl and drain off juice. Mix the garlic with the coconut cream. Divide fish into 6 bowls and pour the coconut cream over the fish. Garnish with eggs, onions, cucumber and tomatoes. If available serve with baked bread fruit and baked bananas.

World Cuisine Recipes


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