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How to make pasteles recipe hawaii

How to make pasteles recipe hawaii

By Gloria Shimabukuro

Wednesday, December 15, 1999


By Craig T. Kojima, Star-Bulletin
"Recipes In the Heart" includes directions
for gandule grain and pasteles.

NEXT Thursday, Puerto Ricans in Hawaii begin celebrating the 100th anniversary of the immigration towards the islands -- and believe to start a centennial compared to food?

Pasteles particularly, a vacation tradition. That might be any holiday -- Christmas, Easter time, whoever else.

"Recipes in the Heart of Hawaii's Puerto Ricans," a cook book commemorating the centennial, features three pastele recipes and five variations.

Pasteles really are a distant relative of laulau: ti-leaf-wrapped bundles of pork, vegetables and seasonings steamed until absolutely tender. Important to the formula -- as luau leaf would be to laulau -- are grated eco-friendly bananas.

Laura B. Martin-Robley, among the editors of "Recipes in the Heart," makes pasteles several occasions annually -- 50 at any given time -- and freezes them.

"I'm not sure how you can prepare a bit,Inch states Martin-Robley, who develops from a group of eight kids. "You need a method,Inch she states. She helps make the masa, or blueberry mixture, first and procedes to the meat the following day.

She learned from her mother, who died 18 years back. "I became of write everything lower and that i stored it."

This is really the muse for "Recipes in the Heart."

"I needed to preserve our mothers' and our grandmothers' recipes for the children and grandchildren."

Listed here are recipes in the new cook book: local-style pasteles, requested by T.Tremaine Fase, along with a complementary side dish, gandule grain.

PASTELES

100 ti leaves, deboned
6 tablespoons achiote oil (recipe follows)

Meat mixture:
5 pounds pork butt or steak, in small pieces
two tablespoons achiote oil
6 cloves garlic clove, mashed
two tablespoons oregano
1 tablespoon salt
1-1/2 teaspoons pepper
2 8-ounce cans tomato sauce
1 onion, diced
3 bunches eco-friendly onions, sliced small (about 3 cups)
4 bunches cilantro, chopped (about 3 cups)

2 6-ounce cans olives, drained
4-6 Hawaiian chile peppers, mashed

Blueberry Mixture (Masa):
50 eco-friendly Chinese, Johnson or Bluefield bananas
two tablespoons salt in order to taste
1-1/2 cups achiote oil

To organize meat: Saute pork in oil, adding garlic clove, oregano, pepper and salt. Prepare until it starts to fry. Add tomato sauce and prepare 10 more minutes. Add onion and cilantro and simmer forty-five minutes. Add olives and peppers (add gradually and taste to be certain it isn't hot). Simmer fifteen minutes longer. Adjust seasonings.

To organize bananas: Peel, shedding each into water to help keep from browning. Grate bananas, adding salt. Add achiote oil gradually, before the masa is really a wealthy orange-red colorization. Mix well. Adjust salt. Put aside.

To organize ti leaves: Stumble upon an electrical grill or even the flame of the gas stove to melt, but don't burn.

To put together: Layer two ti leaves, one midway in the other. Place a spoonful of achiote oil around the leaf, adopted by 1/2 cup of masa and spread with the rear of a spoon. Place two tablespoons from the meat in the center of the masa. Fold within the short ends, then your sides, to create an oblong packet. Tie with string. Wrap in foil if mixture leaks out. Pasteles might be frozen at this time.

To prepare: Steam or boil the packets for 1-1/2 to two hrs. Steam frozen pasteles without thawing.

Approximate dietary information, per piece: 220 calories, 20 g total fat, 4.5 g saturated fats, 35 mg cholesterol, 525 mg sodium.*

ACHIOTE OIL

1 cup achiote seeds
2 cups vegetable oil

Simmer seeds in oil before the oil turns a wealthy red. Strain.

Note: Achiote seeds can be found in Asian or Mexican parts of most supermarkets, in addition to at niche groceries .

Approximate dietary information per tablespoon: 120 calories, 14 g total fat, 1 g saturated fats, no cholesterol, no sodium.*

GANDULE Grain

3-1/2 cups grain
1/2 pound pork butt or steak, sliced
4 cups water
1-1/2 cups gandule (pigeon peas)
2 cloves garlic clove
1 teaspoon oregano
2-1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup achiote oil
1 14-ounce can chicken broth
1 onion, chopped
1/2 cup Chinese parsley, chopped

Wash and drain grain. Place pork, water and peas in large saucepan.

Grind garlic clove and spices together and stir into pan. Cover and prepare over medium heat half an hour.

In a tiny saucepan, combine oil, broth, onion and parsley and produce to some boil. Stir into pork mixture. Add grain and simmer fifteen minutes stir well and simmer 15 more minutes. Serves 8.

Note: Gandule, or pigeon peas, are offered canned in supermarkets near other peas.

Approximate dietary information, per serving: 640 calories, 22 g total fat, 3.5 g saturated fats, 20 mg cholesterol, 900 mg sodium.*

Send queries together with name and telephone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to bshimabukuro@starbulletin.com


Asterisk (*) after dietary analyses within the
Body & Soul section signifies calculations by
Joannie Dobbs of Exploring New Concepts,
a dietary talking to firm.

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