Elite life
Federated States of Micronesia (Federated States of Micronesia Recipes)
Ingredients:
1 small chicken, cleaned and quartered
1 teaspoon salt
1 medium or large onion, cut in medium chunks
½ teaspoon ground black pepper
About 9 Boonie Peppers, capped and split lengthwise
1 cup carrots, julienned
2 teaspoons Italian seasoning
¼ teaspoon ground white pepper
3 Tablespoons soy sauce
1 small cabbage, cut in 6 or 8 wedges
Cooked white rice or long grain and wild rice if preferred
Cooking Instructions:
Clean and quarter the chicken. Place the chicken pieces in an 8-quart pot and add just enough water to cover the chicken, about 4 quarts. Add salt and heat the water up to a light boil. Add chunks of onion, black pepper, and split boonie peppers. Then add carrots, Italian seasoning, white pepper, and soy sauce. Cover the pot and allow the contents to simmer over medium heat for about 70 minutes. Add the cabbage wedges and continue simmering (covered) for another 10 minutes, or until the chicken is fully cooked. Serve chicken and vegetables over white rice. Season the rice with a bit of the stock and additional soy as desired.
Ingredients:
5 lb. flour
9 teaspoons Baking Powder
1 can evaporated milk
4 oz. can Hershey's Chocolate Syrup
2 cups water
¼ cup butter
4 eggs
6 cups sugar
3 bottles of oil or 2 cans of shortening, for frying
Cooking Instructions:
Mix all ingredients except the oil together and let rise for 1 hour.
Then: Heat up the 3 bottles of oil or 2 cans of shortening in a deep frying pan. Once the oil is warm, form dough into 1" balls or donut shapes and brown on both sides. Cool and serve.
Ingredients:
4 cups cooked short-grain Rice (Calrose)
1/2 medium or large Onion, chopped
1/2 Bell Pepper, chopped, optional
Salt, pepper, and other spices as desired
1 Tbs. cooking Oil
1 can Corned Beef (good brand)
2 small (8 oz.) or one large (15 oz.) can(s) Tomato Sauce
Cooking Instructions:
Start cooking the rice in a steamer or rice cooker. In an 8"-10" non-stick skillet, saute the onion and the bell pepper (optional) lightly in about a tablespoon of oil over medium heat, 2 or 3 minutes. Add the corned beef to the pan and break it up with a spoon. Combine it well with the sauteed mixture, then spread the beef mixture evenly over the bottom of the pan. Pour the tomato sauce evenly over the top of the beef mixture.
Servings: 4-5
Ingredients:
4 Chicken breasts
3 Lemons
1 md Onion, chopped
12 oz Beer
4 oz Soy sauce
1 Garlic clove
Cooking Instructions:
Squeeze the juice of the lemons over the chicken and let stand while preparing the rest of the marinade. In a large bowl, combine the beer, soy sauce, chopped onion and chopped garlic. Drain the lemon juice from above into this mixture. Put the chicken in the marinade, cover and refrigerate for 3 hours minimum. Its better to marinate overnight. Make sure chicken is covered by marinade. Over an open outdoor grill (gas or charcoal), cook the chicken for about 40 minutes turning every 10 minutes or so. Each time the chicken is turned, re- dip the pieces in the marinade.
Ingredients:
1 medium papaya, on the verge of ripening
1 cup distilled white vinegar
1 cup water
1 Tbsp. sugar
½ teaspoon ground black pepper
¼ teaspoon salt
2 or 3 Boonie Peppers, if desired
Cooking Instructions:
Peel the papaya, cut it in half lengthwise and remove the seeds. Slice the papaya lengthwise, as you might do with carrot sticks. Place the papaya sticks upright in a clean mason jar. Add sugar, salt, pepper, and boonie peppers if desired to the jar. Fill the jar with approx. equal amounts of vinegar and water to cover the papaya. Cover the jar tightly with its lid. Store the jar in the refrigerator for a week, shaking the jar at least once a day to mix the spices.
Servings: 2
Ingredients:
½ cup white vinegar
¼ cup water
1/8 teaspoon freshly ground pepper
1 Tablespoon finely minced garlic
Fish sauce (patis) or salt to taste
1 lb. large fresh shrimp, unshelled
2 12-oz. cans coconut milk (unsweetened)
Cooking Instructions:
In a medum-size stockpot, prepare the marinade by stirring together the vinegar, water, pepper, garlic, and fish sauce (or salt). Add the shrimp and allow them to marinate for an hour. Place the pot on the stove over medium to medium-high heat. Allow the contents to simmer uncovered, turning the shrimp often to cook them evenly, until the pot is nearly dry (about 15 minutes). Stir the coconut milk into the pot and continue to simmer until the coconut milk begins to thicken (no more than about 5 minutes). Remove from heat and serve warm.
Ingredients:
Dough:
5 eggs
3/4 cup sugar
6 cups flour
3 packets dry yeast, dissolved in 1 cup warm water
Filling:
1/2 to 1 medium onion, chopped fine
4 cloves garlic, minced
2 lbs. pork, cubed small
3 tsp. Sugar
4 Tbsp. soy sauce
1 tsp. black pepper
3 hard-boiled eggs, cut into eighths
Cooking Instructions:
Combine the dough ingredients. Knead for 10 minutes or until smooth. Roll in a ball, top with oil, and let rise (covered) for an hour. Slice the eggs. Saute garlic and onion. Add pork, stir, and simmer covered for 15 minutes. Add water if needed. Add soy sauce, sugar, and pepper. Thicken sauce with flour. After dough has risen, roll dough into about 3- or 4-inch pancakes. Put filling and a piece of egg in the center of the pancake. Stretch the edges around the filling and seal them together. Place on a square of waxed paper, seam side down. Steam in a steamer or double boiler for about 30 minutes. Makes 30 to 50 Siu Pao.
