Micronesia 2017 Recipes
1 lb. of chicken, cut to pieces (boneless, skinless chicken thighs work well)
2–3 potatoes, quartered
2–3 carrots, cut into small pieces
1 big red bell pepper, cut into 1x1 cubes
1 big green bell pepper, cut into 1x1 cubes
2 medium onions, chopped
1 garlic clove, minced
1 T ginger, chopped
2 cups coconut milk (I used light and added a little extra)
2–3 tablespoons curry powder
1 teaspoon chili powder (optional) or 1 teaspoon minced chili (optional)
4 tablespoons cooking oil
Salt and pepper
1. In a frying pan, fry the cut chicken until light brown. Next, fry potatoes and carrots, then set aside.
2. In a sauce pan, sauté garlic, onions and ginger in cooking oil for 2 minutes.
3. Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.
4. Add potatoes, carrots, and red and green bell peppers and continue to simmer for another 5 minutes or until soft.
5. Add salt and pepper to taste.
6. Serve hot with steamed rice.
6 -7 large thin eggplants (about 1.5 lbs./680g)
2 T oil, enough to coat eggplant
1⁄2 large onion, sliced thinly
1⁄2 cup coconut milk
1 lemon, juice of
Salt and ground pepper, to taste
1 -3 Thai peppers
Scallion (to garnish)
1. Pre-heat grill.
2. With a sharp knife, pierce skin of each eggplant in 4-5 places to prevent the eggplants from bursting while on the grill. Lightly coat each eggplant with olive oil.
3. Place eggplants over high heat to char, and cook until eggplant is completely soft, with no spongy areas (spongy = still not cooked through). Time will depend on the size of the vegetables. Remove from heat and allow to cool enough to handle.
4. Holding the stem end, remove peel by pulling downward — peel should come away easily, leaving the vegetable flesh intact. Once eggplants are peeled, they can be refrigerated 3-4 days for later use.
5. Combine onions, coconut milk, lemon, salt, and peppers. Taste coconut milk mixture and correct for salt, if necessary — it should be lemony and slightly sweet. Allow to sit for 30 minutes while you prepare eggplants.
6. Cut peeled eggplants crosswise into bite-size chunks. Add eggplants to the coconut milk mixture and gently combine to distribute flavors. Garnish with green onion rings.
Adapted from Sam Choy’s Polynesian Kitchen
6 ounces passion fruit juice
2 ounces pineapple juice
6 ounces dark rum
6 ounces Triple Sec
Fresh fruit for garnish if desired
Combine juices, rum and Triple Sec. Fill blender with crushed ice. Pour in the juice mix. Blend until slushy. Serve in margarita glasses, garnished with fresh fruit if desired.