Share via: Facebook Twitter Pinterest More I just returned from the most “heavenly” vacation in the French Polynesian islands and the food was incredible! A h
Tahitian Toasted Coconut Ice Cream 4 cups half and half 1 cup sugar 1/4 cup cream of coconut syrup, Coco Lopez 1 tsp Nielsen Massey Tahitian Vanilla 1 tbsp lime juice Pinch of salt 1/2-3/4 cup coco…
Pan seared Mahi Mahi with a creamy Tahitian vanilla bean sauce, a classic French Polynesian recipe made with rum and coconut.
Easy, colourful and full of magic! Tahitian lemonade uses coconut milk to help balance the tartness and the optional addition of Blue Majik gives it a wonderful blue hue.
The recipe for a deliciously exotic dish: Fish fillet with Tahitian Vanilla Sauce!
(Tahitian chicken with Taro leaves or substitute w/ Spinach) Yield: 4-6 servings INGREDIENTS: 1 1/2 lbs- Taro leaves ( fa fa ), Th...
Baked Chicken pieces combine with pineapple and orange soy sauce... a delicious taste of the islands!
Chevrettes à La Vanille Et Coco is the proper name for this! The best vanilla in the world comes from Tahiti, and Tahitian chefs are known for their fabulous creamy coconut and vanilla sauces. This rich recipe uses shrimp, but you could also use fish or chicken. Enjoy!
How to make Firi Firi: Tahitian doughnuts made with coconut milk.
Chevrettes à La Vanille Et Coco is the proper name for this! The best vanilla in the world comes from Tahiti, and Tahitian chefs are known for their fabulous creamy coconut and vanilla sauces. This rich recipe uses shrimp, but you could also use fish or chicken. Enjoy!
These gorgeous lime cheesecake parfaits are the perfect dessert when you're short on time, taking just 15 minutes to whip up.
For those of you looking for an authentic Tahitian dessert… this is it. You just better like bananas because this dessert is full of them… four cups of pureed bananas to be exact. Not too long ago I needed some baby food jars for a craft project and ended up buying eight fruit purees. I […]
Barbecue is a very big part of Filipino cuisine and can be found in pretty much all Filipino restaurants. This version I made is of course vegan and I used soy meat chunks in replacement of the meat that’s traditionally used. These Vegan Filipino-Style “Pork” Barbecue skewers are soy meat chunks marinated in a sweet, tangy, and savoury sauce before being cooked to a light char and served with garlic turmeric rice.
Ia Ora Na! (hello in Tahitian) My wife and I had the fun task of watching how to make Tahitian coconut bread @ THE POLYNESIAN CULTURAL CENTRE back in June 2014. We learned that Tahitians are known …
This recipe reminds me of Hawaii. In the Tahitian village at the Polynesian Cultural Center they bake this bread and give samples to the vis...
Pan seared Mahi Mahi with a creamy Tahitian vanilla bean sauce, a classic French Polynesian recipe made with rum and coconut.
Easy to follow recipes for delicious home cooked meals.
Rice, curry, garlic and pineapple blend together to create this distinctive side dish. "It's so pretty serve in a pineapple shell," says Cecelia Bodden of Burnaby, British Columbia. "And it tastes as good as it looks."
Here are the 20 best legumes, seeds, nuts, and veggies that you must be eating to increase calcium in your diet.
Try this Tahitian Vanilla and Macadamia Nut French Toast with Coconut Syrup for breakfast this weekend! It's so delicious, and satisfying, that you'll want to have it for breakfast every morning! You could even make a dessert out this french toast! It's that good.
Tahitian Coconut Bread makes a great breakfast, snack, or afternoon tea accompaniment. It’s decently dense, moist and rich with coconut.
This Recipe is from: Recipe Zaar 35 min | 15 min prep SERVES 5 -7 ...
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Starring Charles Laughton & Clark Gable Rating 8/10 Film Captain Blythe (Laughton) is a monster. At one stage he orders his men to carry out the punishment of a dead man. They continue to whip …
This is a great recipe for poisson cru, raw fish marinated in lime juice and coconut milk, the national dish of Tahiti.
Pan seared Mahi Mahi with a creamy Tahitian vanilla bean sauce, a classic French Polynesian recipe made with rum and coconut.
If you're tired of the same old fruit salad, try this tropical version featuring pineapple, papaya, oranges, mango and more!—Doty Emory, Jasper, Georgia
Source: Taste of Home INGREDIENTS * 1 can (8 ounces) crushed pineapple, undrained * 1/4 cup warm pineapple juice (70° to 80°) * 1...
Mango and Coconut Milk Risotto Did you walk by a mango today? Did you look at a mango and think it looked interesting, but...
Seared Scallops With Lemon Vanilla Sauce
Simple and quick. Love those shrimp, can't get enough of them! I usually up the garlic to 3-4 cloves. Cooking time is estimated depending on the size of your prawns.
(Thank you everyone for helping get this to FoodBuzz Top 9) Mango Chutney. Another cool product from Vom Fass , part of a bunch of interesti...
The name of this recipe conjures images of swaying palm fronds and sashaying lasses. The flavour is a tantalizing mix of Asian and fresh tropical flavours. One taste and you will approve of the name it was aptly given. This is a dish that I used to cook a lot when I was young. If I remember right, I found the recipe in one of those women's magazines. I had a collection of clippings and I still have some of them up to now. Food then had funny titles like these. A lot had names of places but in no way are they connected. Pineapples instantly bring to mind scenes of the tropics so the names Tahitian, Polynesian, Hawaiian were often used as suggestive tags. The sauce that glazes the pork chunks takes the sweet and tangy taste from pineapples and licorice flavour from star anise. The original recipe calls for thin strips of pork that are first fried before being glazed with the sauce. I used chunks of belly ribs (pork belly rashers with the bones attached) instead which I simmered in the sauce until tender before frying. It is served over shredded cabbage and sprinkled with spring onion rings. It is a yin and yang dish, a perfect balance of sweet, savoury and fresh. Ingredients: 1 kilo of belly pork, cut into chunks 1/4 c. light soy sauce 3 tbsps. brown sugar 2 tbsps. dry sherry 1 227 gm. can of pineapple pieces/chunks 2 segments of star anise water corn flour 1/2 tsp. salt 1/2 tsp. sesame oil cooking oil for frying Shredded cabbage spring onion rings for garnish Method: Season the pork chunks with the soy sauce, sugar, sherry and the juice from the pineapple. Marinade for half an hour. Transfer to a pot and add 3/4 cup of water and the star anise. Bring to a boil and simmer until the pork is tender. I used a pressure cooker and it took just 20 minutes. Strain the pork but keep the liquid for the sauce. Coat the pork lightly with corn flour then shallow fry until golden brown. Re-heat the sauce and bring it to a boil. Reduce if too watery. Add the pineapple pieces. Disperse 1 1/2 tsps. of corn flour in 2 tbsps. of water and thicken the sauce. Add the sesame oil. Adjust the seasonings to your own taste. Serve on a bed of shredded cabbage and sprinkle with spring onion rings. All rights reserved ©Adora's Box Copyright 2011. You may also like Sweet and Sour Pork Chilli Garlic Pork Pork Hamonado Thanks for dropping by. Please let me know what you think of this post.
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A travel guide with my vegan friends in mind as well as a taro root salad recipe inspired by a beautiful Tahitian woman spreading a plant-based philosophy.
