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E Ekomomai Tiki Centralite Portland, OR Joined: Sep 09, 2005 Posts: 32	E Ekomomai Posted posted on Mon, Jun 28, 2010 1:26 PM Last night I made Tahitian Chicken (Fafa Poulet), and Tahitian Shrimp (Chevrettes a la Vanille et Coco) served with rice and sauteed spinach. The Chicken is slow cooked in chicken stock and chopped taro leaves, which gives it an unusual but homey sort of flavor. The shrimp was excellent; they're just pan-seared and added back to a vanilla-coconut cream sauce to finish. The vanilla coconut sauce was really good; just a reduction of rum (I used Coruba), Tahitian Vanilla bean and coconut milk with a little salt and pepper to taste. Spinach is good when sauteed, but I had to make sure to dry the leaves well first so they stayed crispy and didn't turn into slimy mush. I'll have to remember to take pictures for my next venture, next weekend.

Last night I made Tahitian Chicken (Fafa Poulet), and Tahitian Shrimp (Chevrettes a la Vanille et Coco) served with rice and sauteed spinach.

The Chicken is slow cooked in chicken stock and chopped taro leaves, which gives it an unusual but homey sort of flavor. The shrimp was excellent; they're just pan-seared and added back to a vanilla-coconut cream sauce to finish. The vanilla coconut sauce was really good; just a reduction of rum (I used Coruba), Tahitian Vanilla bean and coconut milk with a little salt and pepper to taste.

Spinach is good when sauteed, but I had to make sure to dry the leaves well first so they stayed crispy and didn't turn into slimy mush.

I'll have to remember to take pictures for my next venture, next weekend.

Post #539497 by Ekomomai on Mon, Jun 28, 2010 1:26 PM