Yass Valley Ethnic Recipes – Samoa and the Philippines

This is our last week celebrating the delicious foods we can all share due to the ethnic diversity of the Yass Valley. This week we are in the Pacific and enjoying recipes from Samoa and the Philippines.

Pani Popo Samoan Coconut Buns

(makes approximately 10 buns)

Ingredients for the buns:
• 2 ¼ teaspoons active dry yeast
• 1 cup (240ml) warm water
• ¼ cup (50g) sugar
• ½ teaspoon salt
• 1 egg, lightly beaten
• 2 tablespoons (30ml) vegetable oil
• 2½ - 3 cups (313-475g) plain flour

Ingredients for the sauce:
• ½ can (200ml) canned or fresh coconut milk
• ½ can (200ml) water
• ½ cup (100g) sugar

Method:
1. Put the yeast and water in a large bowl and leave for 10 minutes.
2. Add all the rest of the ingredients and mix to form a soft dough.
3. Turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is smooth and elastic.
4. Place the dough in a lightly greased bowl, cover, and leave to double in volume.
5 Punch the dough down and turn out onto a lightly floured surface. Shape the buns and place in a greased baking tin. Cover and leave to rise until almost doubled.
6. While the buns are rising, preheat your oven to 190°C or 170°C fan forced, and make your coconut sauce.
7. Combine all the sauce ingredients well.
8. When the buns have doubled in size, pour the sauce over them. Bake for 25-30 minutes or until golden brown and the sauce is bubbling up around the edges.

Traditional Filipino Pancit

(serves 2-4)

Ingredients:
• 4 tablespoons vegetable oil
• 2 cups mixed vegetables (chopped)
• 1 medium onion (thinly sliced)
• 2 cloves garlic (peeled and minced)
• 1 tsp minced ginger
• 1 cup medium raw prawns (about 340gms after peeling and deveining)
• 2 ½ cups chicken stock
• 225gms dried Pancit Canton (egg) noodles
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• Coriander for garnish

Method:
1. Heat the oil in a large wok or deep frypan. Add the chopped vegetables and onion, stir-fry for three minutes over high heat. Add the garlic and fry for one minute more.
2. Add the ginger and the prawns and continue to stir-fry until the prawns have turned pink and are cooked through - this will only take a few minutes.
3. Add the stock and bring to a boil, then add the pancit canton noodles. Stir gently to help soften the noodles, once softened reduce the heat and cook for five minutes for the noodles to soak up the broth.
4. Finally, when the noodles are cooked and the broth well-reduced, add the soy and the fish sauce, taste and adjust with more of either depending on your taste.
5. Serve the cooked pancit in large, warmed bowls, spoon out the noodles, prawns and vegetables then spoon over the broth. Garnish with finely chopped coriander.

• Topics:

• Health & Wellbeing
• Food