Auntie Imes Samoan Green Banana Recipe 355

Steps:

• Combine the coconut milk and onion in a bowl; set aside.
• Bring a large pot of water to a boil over medium heat. Boil the bananas in their skin for 30 to 40 minutes; drain. Run the bananas under cold water until they are cool enough to handle. Remove the bananas whole from their skins.
• Heat a large saucepan over medium-high heat. Place the bananas in the pan. Pour the coconut milk mixture over the bananas. Cook until the coconut milk is foamy. Allow to cool 5 minutes before serving.

Steps:

• Combine the flour, sugar, and baking powder in a bowl until thoroughly mixed, and stir in the bananas, vanilla extract, and water to make a smooth, sticky dough. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The oil should be deep enough to completely cover the panikekes while frying, or at last 3 inches deep. Scoop up a scant 1/4 cup of batter with a large spoon, and use another spoon to push it off into the oil. Fry in small batches of 4 or 5 until they float to the top and turn golden brown, about 3 minutes, then flip them to fry the other side. Remove from the fryer and let drain on paper towels.

Steps:

• 1.Combine the coconut milk and onion in a bowl; set aside. 2.Bring a large pot of water to a boil over medium heat. Boil the bananas in their skin for 30 to 40 minutes; drain. Run the bananas under cold water until they are cool enough to handle. Remove the bananas whole from their skins. 3.Heat a large saucepan over medium-high heat. Place the bananas in the pan. Pour the coconut milk mixture over the bananas. Cook until the coconut milk is foamy. Allow to cool 5 minutes before serving.

Steps:

• Lightly grease a 9x13-inch baking dish. Line the 18 rolls (3 across and 6 down), and set aside to let rise according to package directions. In a saucepan, add the coconut milk, fill the can with water and add to saucepan, add the sugar. In a small bowl, mix cornstarch with 2 tablespoons of cold water until all the clumps are gone, set aside. Bring the coconut sauce to a boil add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat. Bake rolls. After 10 minutes take rolls out of oven and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Place the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown. Remove pan and allow a few minutes to cool. Serve warm. Left over sauce can be used to smother rolls when served individually or refrigerated for another batch of pani popo.

Steps:

• Peel the bananas and place in a medium saucepan. Add the water and then bring to the boil. Turn the heat down and simmer for about 20 minutes. Break the bananas up with a wooden spoon, fork or masher. Sprinkle the tapioca into the saucepan while stirring. Add the coconut milk and then simmer over low/medium heat until the tapioca is cooked, about 15 minutes. Stir frequently. Finally, taste the suafa'i. If you like a little more sweetness, then add sugar to taste. Remove from the heat, leave for about 30 minutes to cool and then serve in a bowl or cup. You can also cool suafa'i completely, and refrigerate it. Once cooled, serve it as a snack or dessert.

Steps:

• Cook bean thread in broth 3-4 minutes. Turn off heat and set aside until soft enough to cut with scissors. Saute onions in oil until tender. Add corned beef, cook thoroughly. Add bok choy, mix well; then add cut bean thread mixture. Add soy sauce to taste.

Steps:

• Peel the bananas and place in a medium saucepan. Add the water and then bring to the boil. Turn the heat down and simmer for about 20 minutes.
• Break the bananas up with a wooden spoon, fork or masher.
• Sprinkle the tapioca into the saucepan while stirring. Add the coconut milk and then simmer over low/medium heat until the tapioca is cooked, about 15 minutes. Stir frequently. Finally, taste the suafa'i. If you like a little more sweetness, then add sugar to taste.
• Remove from the heat, leave for about 30 minutes to cool and then serve in a bowl or cup. You can also cool suafa'i completely, and refrigerate it. Once cooled, serve it as a snack or dessert.

Steps:

• Mix juice& sugar, then add 7 1/2-8 quarts of water.
• YUMMY!
• This one's hard to beat- and simple too!
• You can freeze the lemon juice to make this anytime of the year!
• ENJOY!

Steps:

• Combine flour, sugar and baking powder, stir in bananas, pineapple (if using),vanilla extract and water to make a sticky dough. Heat oil in a deep-fryer, heat to 350 degrees. (Oil should be deep enough to completely cover the panikekes or at least 3" deep). Scoop up egg size dolops of dough, push off into oil, fry in small batches until they float and turn golden brown (about 3 min.), flip them over to fry on the other side, remove and drain on paper towel. Roll in a mixture of sugar and cinnamon. or dip in coconut syrup. Coconut Syrup: In a small sauce pan over medium heat, combine water and sugar, cook 6-8 minutes, add coconut milk, sea salt and vanilla, cook until mixture forms a slightly thick syrup.