#76877 - 10/04/08 04:48 PM
Recipe for Mitihue?
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Lono
Junior Member
Registered: 08/12/08
Posts: 20
Loc: U.S.A.
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Hi all - I keep trying to find the time to do my trip report and post some pics but argh! too busy - will try to get to it this week - all your collective help was so much appreciated this trip I can't even begin to tell you.
Anyway, I have a question - my girlfriend brought home, unbeknownst to me, a bottle of what she thought was coconut milk - it is labeled Mitihue Huahine and has an expiration date of next February.
Can anyone tell me what I have here and does anyone have any recipies for it?
Best,
Lono
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#76881 - 10/04/08 07:23 PM
Re: Recipe for Mitihue?
[Re: Lono]
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islandboyatheart
Expert Advisor
Registered: 07/19/05
Posts: 1376
Loc: Florida
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Hey Lono, Welcome back. Miti hue is a sauce made from fermenting chunks of coconut in water with shrimp. I saw it on the menu at a few places but I can't remember how it was used in those dishes. My wife has a Tahitian cookbook that actually has a recipe on how to make miti hue and it suggests using it with raw seafood, poisson cru and fafaru. I'm sure Poehere and some of the other experts can give you much more info and perhaps some recipes.
Did you manage to find any good restaurants during your travels?
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#76883 - 10/04/08 09:43 PM
Re: Recipe for Mitihue?
[Re: islandboyatheart]
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Lono
Junior Member
Registered: 08/12/08
Posts: 20
Loc: U.S.A.
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Hi - Thank you! Reading the label more closely - the only two ingredients are "coco, eau" (there is nothing else to tell me if it is salt water or fermented or whatever. I am reluctant to break the seal and open the bottle until I know what it is and how to use it!)
:-)
We ate widely and well - mostly from recommendations from this very forum - we dined at the Hotel Bora Bora, at the Le Meridien on Tahiti, and at the Pearl restaurant on Moorea - only the Meridien was a disappointment (my girlfriend loved it - it was romantic and very nice on our first night in FP - sorry to those reading this for recommendations - but there you go: one thumbs up there one down) But really I have to say that the best things we had really were not the most expensive - we had a fantastic traditional Sunday tamaara'a on Moorea, ate from the Roulottes everywhere and restaurants Mahagony, Jimmy, Coco - and the best breakfast on the trip at Club Bali Hai believe it or not (the insanely beautiful view helps - and the sailboat Maltese Falcon was sailing in as we ate - can't beat the sight of the largest private yacht in the world in the most beautiful bay while you are eating! - I will do a rundown on my Trip Rep - Best, Lono
Edited by Lono (10/04/08 10:12 PM)
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#76888 - 10/05/08 01:23 AM
Re: Recipe for Mitihue?
[Re: Lono]
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Poehere
Expert Advisor
Registered: 08/18/07
Posts: 2362
Loc: FP
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Lono, mitihue is made from the coconut meat from young green coconuts and a sort of "pape fafaru" (fermented water) it is not salty, it is eaten with fish, vegies like taro, manioc, breadfruit (roots) you can add salt when you eat it, do not cook it!
_________________________
* with sunshine *
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#76891 - 10/05/08 08:04 AM
Re: Recipe for Mitihue?
[Re: Poehere]
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hamara
Expert Advisor
Registered: 01/07/02
Posts: 2319
Loc: Washington/Moorea
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It's used as a dipping sauce like fafaru. It's great with fish
and vegies as Poehere stated.
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#76894 - 10/05/08 09:16 AM
Re: Recipe for Mitihue?
[Re: hamara]
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BarbiJKM
Supreme Advisor
Registered: 02/14/07
Posts: 6150
Loc: Mesa, AZ
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Fermented coconut milk, make sure you refrigerate the bottle once it's open. It's GREAT with fafaru or poisson cru.
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#76899 - 10/05/08 12:51 PM
Re: Recipe for Mitihue?
[Re: BarbiJKM]
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Lono
Junior Member
Registered: 08/12/08
Posts: 20
Loc: U.S.A.
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OK now I'm excited - so should I follow a poisson cru recipe and use mitihue instead of regular coconut milk?
(The two best P-cru's we had were at Hotel Bora Bora (the chef's recipe is actually that of the long-time Polynesian kitchen manager - the nicest guy in the world - and of course I am forgetting both their names at the moment I have them written down - or look for them over at the St. Regis as that is where they said they would be heading since the HBB is closing) and at the Club Bali Hai - both were just out of this world! I think making Poisson Cru is like shaking (or stirring!) a great martini - there is definitely something intangible in it's preparation that means all the difference between versions!
So my continued questions (unless you are all bored and thanks for sticking with me here your patience is appreciated):
Would it be more correct to simply use mituhue as a dip for sashimi and vegetables and not make a poisson cru with it? (And if so does it substitute for coconut milk one for one ratio?)
An actual recipe would be SO helpful - I have looked all over the web and there is mention of mitihue and I have tried to translate several pages but can't find any actual recipies.
I don't want to mistakenly pour 1/2 bottle of ketchup on the corn flakes - if you will accept the analogy.
:-)
Best to you all,
Lono
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#76904 - 10/05/08 02:59 PM
Re: Recipe for Mitihue?
[Re: Lono]
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hamara
Expert Advisor
Registered: 01/07/02
Posts: 2319
Loc: Washington/Moorea
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I would not use it in poisson cru but why not make some
and use it in 1/2 of the dish and make the other half with
regular coco milk. We only use it as a dipping sause but
who knowes you might end up liking both.
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#76929 - 10/06/08 12:06 PM
Re: Recipe for Mitihue?
[Re: hamara]
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Poehere
Expert Advisor
Registered: 08/18/07
Posts: 2362
Loc: FP
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lono, fry or grill some fish, cook some rice and root based vegetables, put the lot on a plate, add some mitihue (like you would ketchup with fries), some baguette bread on the side and if you like add some salt
then just eat / dip with your fingers... that's ow mitihue is eaten
for the poisson cru just use "regular" coconut milk (like the one you can by in cans from thailand or so)
_________________________
* with sunshine *
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#76936 - 10/06/08 05:36 PM
Re: Recipe for Mitihue?
[Re: Poehere]
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Lono
Junior Member
Registered: 08/12/08
Posts: 20
Loc: U.S.A.
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Cool, thank you!
Guess what's for dinner?
:-)
Lono
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