#92509 - 12/05/11 08:19 PM
Help with Tahitian Menu
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carrieg
Member
Registered: 04/10/06
Posts: 153
Loc: Los Angeles
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Every year my family picks a different cuisine for our Christmas dinner. We've done Italian, Mexican, Greek, French, Chinese, Cajun/Creole, Russian, you name it. This year we've decided to do Tahitian. I want to do poisson cru and mahi mahi with vanilla sauce with rice, but what other dishes should we do? Maybe another appetizer, a vegetable, and a dessert? Does anyone have any suggestions? My family loves to cook, so its fine if its a little time consuming or complex.
I think I've seen recipes on this board for the vanilla sauce and poisson cru, but if you have a favorite, and wouldn't mind posting it again here, I'd definitely appreciate it.
Thanks so much!
Carrie
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#92510 - 12/05/11 08:40 PM
Re: Help with Tahitian Menu
[Re: carrieg]
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longstay
Member
Registered: 02/21/11
Posts: 119
Loc: Minnesota
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petit pois-green peas. A favorite here.
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#92512 - 12/06/11 05:49 AM
Re: Help with Tahitian Menu
[Re: longstay]
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Old Wife
Expert Advisor
Registered: 02/21/03
Posts: 2369
Loc: Burlington, Ontario, Canada
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For dessert, Poehere posted a wonderful dish here a year or so ago. I haven't tried it, but I will. Try searching for Floating Islands.
We found green beans ubiquitous in FP!
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#92513 - 12/06/11 10:35 AM
Re: Help with Tahitian Menu
[Re: Old Wife]
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hamara
Expert Advisor
Registered: 01/07/02
Posts: 2319
Loc: Washington/Moorea
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http://www.whats4eats.com/pacific/tahiti-cuisine
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#92514 - 12/06/11 10:37 AM
Re: Help with Tahitian Menu
[Re: hamara]
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hamara
Expert Advisor
Registered: 01/07/02
Posts: 2319
Loc: Washington/Moorea
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For Desert
If you can buy red bananas cut them into 1/4 wide long strips
then fry them in butter, brown suger, and rum.
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#92518 - 12/07/11 06:35 AM
Re: Help with Tahitian Menu
[Re: hamara]
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BarbiJKM
Supreme Advisor
Registered: 02/14/07
Posts: 6150
Loc: Mesa, AZ
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Maybe po'e? It's a sweet pudding-like side dish made with manioc (which is like tapioca), and you can use either mashed bananas or pumpkin for the base. I'll look for a recipe from a Moorean friend who always makes it for us. It's yummy!
Edited to add: I found a recipe here: http://www.whats4eats.com/desserts/poe-recipe
Although they list it as a dessert, I've always been served po'e as a side dish to the main meal.
Edited by BarbiJKM (12/07/11 06:38 AM)
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#92525 - 12/07/11 04:35 PM
Re: Help with Tahitian Menu
[Re: BarbiJKM]
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Poehere
Expert Advisor
Registered: 08/18/07
Posts: 2362
Loc: FP
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Ia Ora Na Carrie
Herewith a couple of ideas and recipes…
Tuna Sashimi (this you can make with the same fish that you’ll use for the poisson cru) the best is of course the Big eye red tuna (filet )… but you can you use other fish which need to be really fresh!
Prepare some cole slaw so cut the cole very thinly and deposit on a plate or platter. Cut the fish in thin slices (to help cutting it you may want to put the fish in the freezer for a little bit 30 min or so) place the sliced fish on the cole slaw.
Prepare the sauce:
1)Mix 3 table spoons of ketchup with 1 table spoon of Oyster sauce add some chive and garlic finely chopped, some sell and pepper, mix and start adding little by little oil (just like preparing a mayonnaise). (according to your taste you can also add some freshly rasped ginger)
Or
2) Mix 1 table spoon of musterd with 1 egg yolk, add finely chopped garlic, some sell and pepper, 1 tablespoon of Oyster sauce or Soya sauce and stir while adding oil (like a mayonnaise)
Serve with rice
For the sauce you can experiment to your own taste, using soya sauce, some ketchup, bit of musterd, wasabi (the Japanese mustard based on ginger), a bit of garlic or ginger and adding oil while stirring until it becomes a sauce thick like a mayonnaise.
Another sauce that you can use for poisson cru, iso of the coconut milk is: get an small empty jar or something that you can close, put in some regular oil, and some white vinegar, add a little bit of sugar, salt, grated or rasped ginger and carrot and some lime juice, shake the jar and taste. Normally the sugar will outbalance the vinegar/lime taste…
Tuna Carpaccio
(This also can be done with different fish depending on what you can find locally but it needs to be really fresh)
Slice the fish very thinly and place on a plate (individual) or platter, squeeze some lemon (lime) over the fish, sprinkle finely grated/rasped ginger and/or garlic, some finely cut up chive, or spring onion, or basilicum, salt and pepper and finish with pouring a little olive oil over the dish. (prepare just prior to serving as the lime will “cook” the fish)
Tuna Tartare,
Cut the raw fish into small cubes and put into a bowl. Chop some spring onion, regular onion, chive (or parsley), tomatoes (without seeds), mix everything with a egg yolk, a bit of olive oil, salt and pepper. The substance should be so that you should be able to shape it into a presentable form. Put in the fridge for a while before serving, with a slice of lime (don’t put the lime or lemon on the fish as it will “cook” it.
Poulet FaFa… Fafa chicken
Some Chicken thighs (number depending on number of guests, for 8 to 12 chicken thighs you’d need appr. 1 kg of spinach)
Spinach
Coconut milk, appr. 30 cl
1 onion, and some garlic
1 cube of broth
Seasoning (pepper and salt)
Wash the spinach leaves and cook them during 45 min in lemonized water,
Cut the onion and garlic in small bits and fry them in a pan (not too much). In a big pot fry the chicken thighs in butter until golden, add 25 cl of water with the broth cube and the onion and garlic, some salt and pepper and cook for appr. 10 min. Add the spinach and leave for one hour on a slow fire, add the coconut milk and let reduce over heat for a couple of minutes. Serve hot with rice.
Ipo, Paumotu (Tuamotu bread)
500 gr of flour with yeast
150g sugar
50cl coconut milk
Mix the flour with the sugar, coconut milk, a tiny bit of salt and knead the dough.
2 ways to cook: You can make them into egg size shaped balls and cook in boiling water for 20 minutes or you can put them in banana tree leaves (you need the pass the leaves over a fire –not burn them- and fold the leaves around the dough, cook in oven at low heat for appr. 45 mn.
For dessert you can also grill slices of papaya and cover with some coconut milk when they come out of the grill, serve with a lime on the side.
(so in fact the coconut milk, from a can or other can be used for different main- and dessert dishes)
Tama'a maita'i, bon appétit!
_________________________
* with sunshine *
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#92528 - 12/07/11 08:03 PM
Re: Help with Tahitian Menu
[Re: Poehere]
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Nat
Member
Registered: 08/18/11
Posts: 84
Loc: French Polynesia
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I'm giggling, because while people want to eat Tahitian food back home, I'm here cooking some of my American favorites! :) And don't get me wrong, I could probably eat sashimi, poisson cru, etc, everyday, but I still sometimes miss cheddar cheese and Eggo waffles, haha :)
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#92529 - 12/07/11 09:25 PM
Re: Help with Tahitian Menu
[Re: Nat]
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longstay
Member
Registered: 02/21/11
Posts: 119
Loc: Minnesota
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how about a favorite here. Canned corned beef.
And of course, fafaru
Edited by longstay (12/07/11 09:26 PM)
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#92531 - 12/08/11 07:31 AM
Re: Help with Tahitian Menu
[Re: longstay]
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carrieg
Member
Registered: 04/10/06
Posts: 153
Loc: Los Angeles
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Thanks so much everyone for your suggestions!
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