| Recipes for Non-Western Cultures and the Eastern Hemisphere |
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| Pacific Islands 2 Recipes |
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| We decided that we wanted to incorporate some of the foods and cooking from the cultures we studied. I now wish that I had been more careful to keep track of what recipes we used. A couple of cookbooks that I found very useful are Sundays at Moosewood and Weight Watcher's Take Out Tonight. They both had great recipes from the cultures we studied. |
| South Pacific Pork Kabobs 1/4 cup sliced green onions 1/4 cup water 1/4 cup soy sauce 3 tablespoons sugar 1 tablespoon lemon juice 1 clove garlic -- minced 1/2 teaspoon pepper 1/4 teaspoon ground ginger or fresh grated 1 pound pork -- cut in 1" cubes PEANUT SAUCE: 1 teaspoon cornstarch 1/4 teaspoon garlic salt dash pepper 1/3 cup chicken broth 1/3 cup milk 3 tablespoons peanut butter 2 tablespoons sliced green onions In a large resealable bag, combine the first eight ingredients; add pork. Seal bag and turn to coat; refrigerate overnight. Drain and discard marinade. Thread the pork onto metal or soaked wooden skewers. Grill, covered, over indirect medium heat for 5-6 minutes on each side or until meat is no longer pink. In a saucepan, combine the cornstarch, garlic salt and pepper. Stir in broth until smooth. Add milk, peanut butter and onion; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the kabobs. Yield: 4 servings. Description: "A tropical treat of pork marinated in a spicy soy mixture and topped with a peanut sauce. You can drizzle the sauce over hte kabobs or put it in bowls for dipping." Source: "Quick Cooking September/October 2003" Pineapple Salad Dressing 1/2 cup unsweetened pineapple juice 1/4 cup white vinegar 1 teaspoon cumin 1 clove garlic -- minced Mixed salad greens In a jar with a tight-fitting lid, combine the pineapple juice, vinegar, cumin and garlic; shake well. Serve with salad greens. Refrigerate leftovers; shake or stir before serving. Yield: 3/4 cups. Description:"Perk up an ordinary salad with this tangy mixture. With the sweetness from pineapple juice and a bit of zip from cumin this dressing is a refreshing change of pace." Source: "Quick Cooking September/October 2003" Yield: "3/4 cup" |
| Chamorro Chicken - AKA Guamanian Chicken 1/2 cup soy sauce 1/4 cup white vinegar 2 cloves garlic -- crumbled 1 small onion -- chopped Marinate for at least two hours, but overnight gets the flavor all the way through. Can be baked, but is best grilled. AWESOME! Description: "This is oftentimes served at fiestas in Guam." Source: "SL Board Teena in AZ" Balinese Rice Salad Dressing: 1/2 cup prepared mango chutney 2 tablespoons cider vinegar 2 tablespoons canola oil 2 tablespoons unsweetened pineapple juice or orange juice 1 clove garlic -- minced 1 tablespoon soy sauce 1 teaspoon salt pinch cayenne Salad: 4 cups cooked brown rice -- cooled to room temperature 1 cup fresh or canned pineapple chunks 2 callions -- sliced on the diagonal 2 stalks celery -- thinly sliced 1 red, yellow, or green bell pepper -- seeded and chopped 1/2 cup raisins 2 cups mung bean sprouts 1 cup rinsed and drained baby corn -- (15 oz. can) 1/2 cup toasted peanuts or cashews In a blender or food processor, puree all of the dressing ingredients until smooth. In a large serving bowl, combine the rice, pineapple, scallions, celery, peppers, and raisins (or currants). Add the dressing and toss well. Gently mix in the sprouts and baby corn or scatter them on top, if you prefer. Garnish with the nuts. Serve at room temperature or chill for 30 minutes. Serves 6 Description: "With complex flavors that are savory, salty, sweet, and tangy, this exotic, tropical salad can be made quickly with leftover rice and served as a main course or side dish that is perfect for a last minute picnic or an easy summer supper." |
| PACIFIC ISLANDS |