Auntie Imes Sapa Sui Samoan Chop Sui Recipe 375 Food

TRADITIONAL SAPA SUI (SAMOAN CHOP SUEY)

Steps:

• In a large pan, fry the onion, garlic and ginger until the onion is translucent over a med/high heat.
• Add and fry the meat for no more than 2 minutes It needs to be just seared. Stir so it doesn't burn.
• Add the soy sauce and water (the water should almost cover the meat - not totally). Let simmer over a med. heat while you prepare the noodles (about 5 minutes).
• Prepare the noodles as per the pack instructions (place hot water in a bowl and add the noodles, let stand until they are re-hydrated and plyable).
• Snip the noodles, you want each strand to be short.
• Add the noodles plus 1 cup of the water from the noodles.
• Add the remaining ingredients. It will look soupy - this is normal.
• Stir and let simmer over a medium heart for 10-15 minutes.
• Serve as is!

SAMOAN SAPASUI RECIPE

Steps:

• Heat your peanut oil in a pan and on a medium heat add crushed garlic, chopped onion and ginger.
• Once the garlic starts to slightly brown, add your meat and carrots cut into matchsticks, and leave to cook.
• In a separate pot cook your vermicelli noodles according to the instructions on the pack.
• To the meat add your soy sauce, a cup of the noodle water and your stock cube, and let it simmer for 5 minutes.
• Once your noodles are cooked, snip them to around 5cm long and stir them in to the mix.
• If needed, add more soy sauce and water in small doses to get your required consistency.
• Add pepper to taste and serve.

AUNTIE IME'S SAPA SUI (SAMOAN CHOP SUI) RECIPE - (3.7/5)

Steps:

• Cook bean thread in broth 3-4 minutes. Turn off heat and set aside until soft enough to cut with scissors. Saute onions in oil until tender. Add corned beef, cook thoroughly. Add bok choy, mix well; then add cut bean thread mixture. Add soy sauce to taste.

SAPA SUI ( SAMOAN CHOP SUI)

Steps:

• Cook bean thread in broth 3-4 minutes. Turn off heat and set aside until soft enough to cut with scissors.
• Saute onions in oil until tender. Add corned beef, cook thoroughly.
• Add bok choy, mix well; then add cut bean thread mixture.
• Add soy sauce to taste.

VEGAN SAPASUI (SAMOAN CHOP SUEY)

Steps:

• Crumble the tofu into a bowl. Stir the stock powder into the 1/4 cup hot water and add the soy sauce. Stir this through the crumbled tofu and set aside to absorb the flavour.
• Remove the noodles from the packet and soak in cold water (for about 10-15 minutes, while you get the rest of the dish together).
• Heat the vegetable oil in a large wok. Add the onion, ginger and garlic. Sauté until the onion is cooked.
• Add the marinated crumbled tofu and any remaining liquid in the bowl. Cook until any liquid is dissolved, at least 5 minutes.
• Add all the vegetables and the beef stock, soy sauce and ketcap manis. Simmer until the vegetables are just tender and the liquid has reduced to about half.
• Drain the noodles that you've been soaking in cold water and throw them in the wok. Stir well and cook for 2-3 minutes until the noodles are cooked and hopefully by this stage you shouldn't have too much liquid left in the wok. I recommend serving immediately - if you leave it hot in the wok the noodles will overcook and break up a lot (not that this matters very much!).

AUNT MAMIE'S

Steps:

• Beat together cream cheese and margarine until well blended. Add flour, mixing well. Shape into a ball, cover and chill for 2 hours.
• In saucepan over medium heat, cook sugar and milk, stirring occasionally until milk boils and sugar is dissolved. Add the ground nuts. Remove from heat and let cool until mixture is of spreading consistency.
• Roll out chilled dough on lightly floured surface to a rectangle about 18 X 12 inches. Cut in half lengthwise. Spread each piece with milk/nut filling and roll up like a jelly-roll, starting from the long side.
• Cut each roll in half. Place seam side down on ungreased cookie sheets (two on a baking sheet). Leaving roll's shape intact, cut into slices 1/2 inch thick almost to the bottom of the roll.
• Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes or till done. Remove from sheet and sprinkle with confectioners' sugar. Cool on racks. Cut cookies all the way through. Refrigerate or freeze. Re-sprinkle with confectioners' sugar before serving.
• Variations: A) In place of milk/sugar/nut filling, spread with ground filberts and red raspberry preserves. B) Before rolling, sprinkle chopped chocolate chips over milk/sugar/nuts filling.