![]() Turns out she used lemon juice – and it’s the coconut milk/cream I must react to. When I mentioned my history, she hurried to offer some left-over chicken in the fridge, instead, but I – heroically – said I’d rather enjoy raw fish and suffer later than miss out on it. (Palagi church.) The elderly hostess proudly produced ‘raw fish’ as the main food item. Moved to Wanganui and was invited to lunch after church on my first/second Sunday. Still didn’t stop me eating and enjoying – at the time. After a few occasions where the chop suey ran low (or even ran out!), but I had had plenty of raw fish, I realised it must be the raw fish I reacted to. Still a favourite dish, however.īut I always ‘suffered’ for it overnight/the next day. The noodles there tended to be glistening white/transparent, though, not black. Grew up in Porirua and always saw the Povi Masima buckets in the supermarkets (your, or another Samoan’s, post about it).Īte at a LOT of PIC Church functions and always ate the chop suey and raw fish. Would love to hear your thoughts about our favourite Samoan noodle dish. What a privileged Samoan life I must have. I guess I’m so used to having both sapasui and oka at the same meal for to’ona’i. And potato salad is pretty good, too.įor me, though, every time I eat Samoan sapasui, I feel like I need a bowl of oka (Samoan style raw fish), too. My hands down favourite is to eat sapasui with a hot bowl of rice.but I really love it with kalo now, too. Maybe I just want Samoan sapasui to be different from its Asian namesake. I personally don’t like vegetables in Samoan sapasui, which is weird, because I think vegetables are great in Chinese chop suey. Some people like to use chicken or beef stock instead of plain water in this recipe – that’s really good, too. SO that’s how we make Samoan sapasui in my family. Most importantly, it should taste really good… to you. Sapasui should be dark and shiny, with more noodles than meat and should make a *slip slop* kinda sound when you’re eating it hot. The last pot of chop suey I made fed more than 10 Samoans, so I just did some calculation mathematicals in my brain to try and break the recipe down to feed a ‘normal’ sized family and… well, how about you meet me half way with this one? □Į fua i le va’ai <– the Samoan mantra for cooking: You measure with your eyes. Grab a bowl of rice or a piece of coconut cream taro and get ready to spend a few minutes in Samoa food heaven.ĭISCLAIMER: I just guessed all the ingredient measurements above. ![]() Once all the noodles are the same colour and everything is heated through, you’re done.With some experience, you’ll know how you like it. Stir in the other cup of dark soy sauce…and if you think your chop suey needs more colour (let’s just say it does) maybe add even more soy sauce. ![]() Sapasui should be nice and slippery, never dry. If you’re stirring the beef and see that it’s beginning to get dry at the bottom, add some of the noodle’s soaking water.We might need it.) Mix the vermicelli into the beef… mmmmmm… I can already smell it from here. ![]() Pull the vermicelli out of the hot water and add it to the beef (but don’t throw out the soaking water just yet. The meat should be tender by now (try it out, and check if it needs more salt, while you’re at it).(I like my noodles fairly long, but if you like them shorter, by all means cut some more). As soon as the noodles have softened, grab a scissors and make two cuts into the handfulls of noodles. Do a quick rinse of the vermicelly spools then place them in a wide bowl and cover with hot water from the tap (not boiling water).After about 10 minutes, mix the onions, ginger and garlic into the beef, then cover the pot again and let simmer for another 10 minutes (until the beef is tender). Put the lid on the pot and bring the beef to the boil, then turn the heat down and let simmer.Let brown for a few minutes, then add enough water just to cover the beef. When the oil begins to smoke, add the beef with its marinade. Heat up a large soup pot and add the peanut oil.You can chop up the aromatics while you’re waiting. Marinate the diced beef in 1 cup soy sauce, plus salt and pepper. ![]()
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