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“SamoaFood.com How to make three kinds of Kopai” 

“SamoaFood.com How to make three kinds of Kopai” 

AND TRY THESE LUAU RIBS

 

 

  PREP TIME

  20 mins

COOK TIME

1 hour 45 mins

TOTAL TIME

2 hours 5 mins

Serves: 4

INGREDIENTS

  • 2 racks (4 lb)
  • baby back ribs or 4 lb regular spare ribs
  • salt
  • pepper
  • Sauce:
  • 1 cup pureed peaches*
  • ⅓ cup ketchup
  • ⅓ cup cider vinegar
  • 5 garlic cloves, minced
  • 2 tbs soy sauce
  • ½ cup brown sugar
  • 2 tsp ginger

INSTRUCTIONS

  1. *Strained baby food peaches are fine, but you can also puree drained, canned peaches in a blender, strainer attachement or Ninja
  2. Preheat oven to 450 degrees F. Line a large baking pan with aluminum foil (for easy clean up).
  3. Mix all sauce ingredients in a small bowl.
  4. Cut ribs into serving portions, single ribs for regular spare ribs and 2 ribs for baby backs. Lay ribs in a single layer in prepared baking pan. Sprinkle with salt and pepper.
  5. Bake at 450 degrees F for 15 minutes. Remove from oven, drain all liquid from the pan and reduce oven temp to 350 degrees F.Pour sauce over ribs and cover pan with foil. Place in 350 degree oven and bake for 1½ hours, basting with sauce every 30 minutes. Remove foil cover during last 30 minutes of baking time.Coat ribs with thickened sauce in the bottom of the pan and serve immediately.SLOW COOKERPlace all ingredients in slow cooker and cook for 6-8 hours on low. Sauce may be reduced in a saucepan on the stovetop if desired.

 

More at: bakeatmidnight.com




 
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Posted by on April 24, 2017 in brunch, pacific islands

 

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Amaretto Iced Coffee

Despite the known history on the introduction and acceptance of almonds into Italian cuisine, newer takes on the meanings and origins have been popularized by the two major brands. Though of sometimes questionable factuality, these tales hold a sentimental place in Saronno culture:

In 1525, a Saronno church commissioned artist Bernardino Luini, one of Leonardo da Vinci‘s pupils, to paint their sanctuary with frescoes. As the church was dedicated to the Virgin Mary, Luini needed to depict the Madonna, but was in need of a model. He found his inspiration in a young widowed innkeeper, who became his model and (in most versions) lover. Out of gratitude and affection, the woman wished to give him a gift. Her simple means did not permit much, so she steeped apricot kernels in brandy and presented the resulting concoction to a touched Luini.

Amaretto (Italian for “a little bitter”) is a sweet, almond-flavoured, Italian liqueur associated with SaronnoItaly. Various commercial brands are made from a base of apricot pits, almonds, or both.[1]

Amaretto serves a variety of culinary uses, can be drunk by itself, and is added to other beverages to create several popular mixed drinks, as well as to coffee.

en.m.wikipedia.org

INGREDIENTS

 
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Posted by on April 24, 2017 in music

 

“Fou Mareko Eteru – (Before You Break/Leave) AE E TE LEI TUUA (cover)” 

“Fou Mareko Eteru – (Before You Break/Leave) AE E TE LEI TUUA (cover)” 

Mark Sagapolutele[1] (born 15 June 1981), best known by his stage name Mareko, is a New Zealand rapper and hip hop artist of Samoan descent South Auckland.

Career
Mareko’s career began as a member of the Deceptikonz, a South Auckland rap crew. The group won accolades in 2001, receiving nominations for several New Zealand music awards. Mareko released a solo album, White Sunday, in 2003, which peaked at #4 in New Zealand.[2]Two singles from the album hit the New Zealand singles charts that year: “Mareko (Here to Stay)” (#4) and “Stop, Drop and Roll” (#6; credited to Mareko feat. Deceptikonz).[3] In 2006, Mareko returned to the charts with a guest appearance on Tha Feelstyle’s #17 single, “I Do Believe (Tha Remix)”.[3]

  AE E TE LEI TUUA            English lyrics:  Before You Break/Leave

Before you leave me Think again express Years before and what happened to it The barren land will do for the roses living All I’m surprised that I am for you  RESPONSE: Not a house on the hill and buy precious stones No clothing bad back dress Everything stood still in front to get to know All I’m surprised that I am for you  Great I love than anything I could Serve and who you want it Only a gold I will give thought to me All I’m surprised that I am for you  CHORUS x2  All I’m surprised that I am for you All I’m surprised that I am for you …

http://1samoana.com/samoanlyrics/punialavaa/avatu-mo-oe/

 
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Posted by on April 24, 2017 in music, other, pacific islands

 

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“Submerged In the Ithaa Undersea Restaurant!”

“Submerged In the Ithaa Undersea Restaurant!”

Ithaa, which means mother-of-pearl in an undersea restaurant located 5 metres (16 ft) below sea level at the Conrad Maldives Rangali Island in  Alif Dhaal Atoll in the Republic of Maldives.

Overview
The 5-by-9-metre (16 by 30 ft) mostly acrylic structure, has a capacity of 14 people and is encased in R-Cast acrylic with a transparent roof offering a 270°panoramic underwater view.

The restaurant was designed and constructed by M.J. Murphy Ltd – a design consultancy based in New Zealand – and was opened on in April 2005, describing itself as the world’s first undersea restaurant. Food served in the restaurant has changed over the years and has more recently been described as contemporary

European withAsian influences.

Ithaa’s entrance is a spiral staircase in a thatched pavilion at the end of a jetty. The tsunami which followed the 2004 Indian Ocean earthquake topped at 0.31 metres (1 ft 0 in) below the staircase entrance, and caused no damage to the restaurant.

The restaurant is also used for private parties and weddings.[3] In April 2010, to celebrate Ithaa’s 5th anniversary, the restaurant could be booked as an overnight residence. This “underwater suite” promotion continued until April 2011.[4]

en.m.wikipedia.org

If you’re venturing to the Maldives, you’re guaranteed a stunning getaway. Ithaa is widely considered the most beautiful restaurant in the world. Located in the Hilton Maldives Resort and Spa, Ithaa sits about 16 feet below the surface of the Indian Ocean, with enough space for just 14 people. Dinner will run nearly $400 a guest, but the 270-degree panoramic view alone is worth it.

~WHAT’S ON THE MENU~



https://youtu.be/HBi_wUI6720

http://beyondwords.life/the-most-expensive-restaurants-in-the-world/

Going deeper underwater…here:

 
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Posted by on April 24, 2017 in brunch, entertainment

 

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“SamoaFood.com How to make Paifala – Samoan half-moon pies (traditional recipe)” 

“SamoaFood.com How to make Paifala – Samoan half-moon pies (traditional recipe)” 

AND TRY THESE LUAU RIBS

 

 

  PREP TIME

  20 mins

COOK TIME

1 hour 45 mins

TOTAL TIME

2 hours 5 mins

Serves: 4

INGREDIENTS

  • 2 racks (4 lb)
  • baby back ribs or 4 lb regular spare ribs
  • salt
  • pepper
  • Sauce:
  • 1 cup pureed peaches*
  • ⅓ cup ketchup
  • ⅓ cup cider vinegar
  • 5 garlic cloves, minced
  • 2 tbs soy sauce
  • ½ cup brown sugar
  • 2 tsp ginger

INSTRUCTIONS

*Strained baby food peaches are fine, but you can also puree drained, canned peaches in a blender, strainer attachement or Ninja

Preheat oven to 450 degrees F. Line a large baking pan with aluminum foil (for easy clean up).

Mix all sauce ingredients in a small bowl.

Cut ribs into serving portions, single ribs for regular spare ribs and 2 ribs for baby backs. Lay ribs in a single layer in prepared baking pan. Sprinkle with salt and pepper.

Bake at 450 degrees F for 15 minutes. Remove from oven, drain all liquid from the pan and reduce oven temp to 350 degrees F.Pour sauce over ribs and cover pan with foil. Place in 350 degree oven and bake for 1½ hours, basting with sauce every 30 minutes. Remove foil cover during last 30 minutes of baking time.Coat ribs with thickened sauce in the bottom of the pan and serve immediately.SLOW COOKERPlace all ingredients in slow cooker and cook for 6-8 hours on low. Sauce may be reduced in a saucepan on the stovetop if desired.

More at: bakeatmidnight.com

 
 

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 “Dj Fred Tahiti – Bora Bora Feat. Raia, Eva, Mixtape, Wize 

 “Dj Fred Tahiti – Bora Bora Feat. Raia, Eva, Mixtape, Wize 

Born in 1985 in Tahiti, DJ Fred Tahiti has always been cuddled by his island’s traditional music. At 14, he got a crush on the parties made by his DJs friends. At this time, two CD players, a “mixette” and some good CDs were enough to have a never-ending night of happiness.


Later, with his friends, they buy some professional equipment so they can progress and do just like professionals do. With this goal in his mind, DJ Fred Tahiti begun animating some radio phonic shows and was still learning to the maximum what he could about this musical culture that was “Deejaying”
During the year 2000, he threw himself into data processing in order to publish his own Maxi versions, and then he learns how to mix his titles by doing bootleg, and then, compositions.

In 2003, he became famous in the whole of French Polynesia thanks to some remix that soon became must-haves for local radios.

In 2005, he met Weston and produce his album “Si J’avais Su”

In 2006, DJ Fred Tahiti became THE DJ who officiates for the Paradise Night (Tahiti), the biggest night-club in Tahiti for 25 years.

More at

http://djfredtahiti.skyrock.com/

https://m.facebook.com/DJ-FRED-TAHITI/

 
 

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“Sade – Paradise” 

 
4 Comments

Posted by on April 24, 2017 in female vocalist, smooth jazz

 

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