Sunday, January 27, 2008

I survived!!!

Yes, I have gazed into the maw of the monster known as "Holiday Feast" and have come out unscathed. Won't mention anything about those extra pounds that came along with me...

I've also just noticed that Rachel wants to know about Miti.

Miti is a fairly simple coconut cream sauce that originated in Fiji. Since it uses chilli, onions, and lemons I'm assuming that it is not a "traditional" recipe, but one that evolved after the Europeans "discovered" the South Pacific and brought some non-native foods with them. Either way, it's darned tasty.

Before you make Miti, you have to make Lolo. There are many different ways to make Lolo, I'll describe some of them in reverse order of ease. Oh, Lolo is the Fijian word for coconut cream. Oh, when you cook with coconut cream, don't bring it to a rolling boil: lots of protein in it so it curdles and separates easily.

Lolo method 1, very traditional.

What you need:
One coconut
1/2 cup water

What you do:
Grate the flesh of the coconut, but don't forget to de-husk it first! Add the water, then strain it through a muslin cloth or cheesecloth. Wring/squeeze it out well so you get all the cream out.

Lolo method #2, not traditional

What you need:
1 cup of dessicated coconut (most stores carry this)
1/2 cup boiling water

What you do:
Pour the boiling water into the bowl with the dessicated coconut. Let it sit for a few hours, then squeeze and wring it through muslin or cheesecloth.

Lolo method #3, cheating

What you need:

What you do:
Go to a grocery store and use the above cash to buy a can of coconut cream.

Note, method #3 should only be used if you're in a bit of a rush. Method #2 is the easiest, just make sure you start the dried coconut soaking in plenty of time.

On to the Miti!

What you need:
1/2 cup Lolo (see above)
juice from a lemon (you can't use my lemon tree, BTW)
1/4 tsp sea salt
1 small thai chilli, finely minced
1 small onion, minced

What you do:
Chuck it all into a bowl, whisk it together and call it done! Obviously, the longer it sits on the counter, the stronger the flavour will be.

Bonus stuff!!!!

Thick Miti dip

What you need:
One cup Miti
2 tsp cornflour (cornstarch)
1/4 tsp sea salt
2 tsp minced spring onion greens (or garlic greens)

What you do:
Mix the cornflour with 1/4 cup of the Miti and the salt. Mix well. Stir in the rest of the Miti and bring it to a simmer so that it thickens, but don't let it boil or it'll separate.

Let it cool, then mix in the onion or garlic greens. Chill it for a bit, then use it as you would any kind of dip for chips, crackers, veggies, or whatnot.


brittany said...

DAve- I've got some moose backstrap! I was thinking of making fajitas or just some good marinade...
any ideas?
p.s. i might just get to try out your pate recipe... stay tuned...

Rachel said...

That sounds delicious...I'll have to give it a try sometime. Thanks for passing it along!

By the way, I noticed you use the british spelling chilli for are from the states, right? :)

Alaskan Dave Down Under said...

Brittany: I feel like a total ass for not getting you your recipe...sorry... I'm glad that they came out great though as I check your blog often.

Rachel: after being down here for over 7 years now I've picked up quite a few spellings that aren't standard US english; fortunately we all know what we are talking about, eh?