Po Po Recipes
PO PO
Let your guests cook these tiny meatballs over a miniature hibachi while you put the final touches on your Polynesian meal.
Provided by JackieOhNo
Categories Meat
Time 20m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- Mix the first 5 ingredients lightly. Form mixture into balls the size of marbles. Saute lightly in butter and roll in Parmesan cheese. Insert presoaked wooden skewer in each.
- Toast before eating over charcoal in miniature hibachi.
Nutrition Facts : Calories 179.1, Fat 12.7, SaturatedFat 4.9, Cholesterol 106.7, Sodium 439.9, Carbohydrate 0.2, Protein 14.9
MA-PO TOFU
Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
Categories Wok Ginger Pork Poach Stir-Fry Quick & Easy Dinner Tofu Soy Sauce Gourmet Sugar Conscious Dairy Free Tree Nut Free No Sugar Added
Yield Makes 3 or 4 main course servings
Number Of Ingredients 15
Steps:
- Make sauce:
- Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
- Poach tofu:
- Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
- Stir-fry pork:
- Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
- Finish stir-fry:
- Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
- Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
- Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.
PANI POPO
Old family recipe that my family made for me when I was a little girl back in Samoa.
Provided by Mae
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Arrange rolls in a 9x13-inch baking dish, cover the dish with plastic wrap, and let rise until doubled in size, about 30 minutes.
- Combine 14 ounces water, coconut milk, and sugar in a saucepan. Whisk remaining water and cornstarch together in a small bowl. Bring coconut milk mixture to a boil, whisk in cornstarch mixture, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens, about 3 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
- Bake rolls in the preheated oven for 10 minutes. Pour coconut sauce over rolls until at least half of each roll is covered in sauce. Return rolls to oven; continue baking until rolls are golden brown, 5 to 10 minutes more. Cool in the baking dish, 3 to 5 minutes, before serving warm.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 33.4 g, Cholesterol 1.1 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 6.6 g, Sodium 155.5 mg, Sugar 18.2 g
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