![]() 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.Thanks to Afife Harris and Centre City New World.Numia says arrowroot is the secret ingredient in his sapasui.He likes to add a little mushroom soy sauce for extra flavour.Any meat can be used for sapasui - beef, chicken, pork, lamb.In the islands they make fresh coconut cream by grating the flesh from ripe brown coconuts, steeping it in boiling water then straining and squeezing, but here it's easier to buy a can, although it doesn't taste quite as good as fresh, Numia says.Taro is said to be very good for indigestion and has many health benefits.In the islands a shell with a sharpened edge was used to scrape the skin off the taro while the taro was held on a stake in the ground.Add salt to taste and allow to simmer for a few minutes, then serve with the sapasui. Stir the coconut cream to an even consistency, making sure you get all the thick bits that cling to the can. When the taro is cooked, drain and put back on a low heat to dry out. Cut into pieces and put into boiling water (not cold water), along with salt, and cook until soft, about 20 minutes. First cut off the stem of the taro root, then place the flat surface on an upturned mug and hold it firm while you use the asi to scrape the skin off the taro. This is made from a recycled can with a shallow curve cut in the sharp edge. When peeled the flesh is slightly pink, and cooks to a pale purplish-grey.īecause taro contains calcium oxylate, which can irritate the skin, be careful how you handle the raw vegetable flesh and do not touch your eyes or other sensitive parts of the body until you have washed your hands. The rough brown corms are widely available in New Zealand. Its stems and leaves are eaten as well as the root, which is a staple in Samoa. If there is too much liquid, pour some off and keep it for soup as it is well flavoured. Stir and allow to simmer for 10-15 minutes until the stock has reduced and the noodles are done, but don't overcook it or the meat will become chewy, he says. Leave to simmer for a few minutes, then add the arrowroot, and the vermicelli noodles - they will absorb some of the water. Taro roots (one taro root feeds four Europeans or one Samoan, he said)īring 4 cups water to the boil in a large pan, add the meat, onion, garlic, dark soy sauce, and salt. Ingredientsĥ00g stewing beef cut into very small pieces (about 0.5cm cubes)ġ packet (250g) Chinese vermicelli noodles Numia's sapasui served with taro in coconut cream.
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