Pilikaki and Pele Leaves Faiai Limu
pilikaki and pele leaves faiai limu
Ingredients
- 1 can pilikaki (pilchard or other canned fish)
- 10 pele leaves cut in bite size (or 2 cups)
- 4 cup limu (any variety except the green grape-like seaweed)
- 1/
- 2 cup chopped onion
- 1 cup coconut milk cup
- 1 tbsp vegetable oil 1/2 chopped onion
- 0.3 tsp salt 1/4 teaspoon salt
Instructions
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soy sauce (optional) 1 12-18" banana leaf
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Remove liquid in can of fish. Put oil in hot pan. Add onion to slightly The limu does not need rinsing in tap water. However, it must be
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brown. Add canned fish. Stir a bit to avoid sticking for 2 minutes and to thoroughly rinsed in seawater before removal from the ocean. It does not
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break fish into pieces. Add soy sauce if desired. Add pele. (Do not let pele need chopping either since it will dissolve in the cooking process.
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leaves sit in water. Rinse slightly and quickly in running water before Pass the banana leaf over heat to soften it. It must not have holes in it,
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chopping). Stir for another 2 minutes before serving with local staple of taro, nor the hard rib attachment. Place limu in the center of the leaf. With both
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breadfruit, cooked banana or rice. hands, gather and fold edges of leaf in cup or circular shape. Before closing,
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pour in coconut milk. (Add salt and onion to the coconut milk before adding