Posts Tagged Christmas

Lamb Chops and Sausages Barbecue (BBQ)


  1. 1 Kg Lamb Chops (BBQ Pieces)
  2. 2 tbsp Ginger (paste)
  3. 2 tbsp Garlic (Paste)
  4. 100 ml Dark Soy sauce
  5. 500 grams Sausages
  6. Cooking Oil (for the BBQ Pan)
  7. 1 tbsp green Chilly paste (Optional)


  1. Defrost the BBQ Chops and Sausages.
  2. Wash/Rinse the Chops and Sausages.
  3. Diagonally slice the Sausages into halves (so that flavor gets soaked in while marinating).
  4. Marinate the chops and Sausages in sauce, ginger and garlic  for about 30 minutes.
  5. Heat the BBQ Pan and Smear it with oil.
  6. Cook the Marinated Chops and Sausages over the Hot BBQ pan.
  7. Use tongs to turn the meat while cooking (Cook both sides well).
  8.  Serve with dalo/cassava/kumala and tomato sauce and Salad.
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Chicken Palau

Palau in Fiji is a very special dish, it is cooked during special events like Weddings, Birthdays, Christmas, New Year  or for a special guest. Chicken Palau recipe is an authentic Indo-Fijian dish.

Meat Palau is prepared by cooking the meat curry first and than cooking the rice in spices, when rice is half way cooked, the cooked meat is added to the rice portion.  This is than cooked together. Palau looks somewhat like Chicken Fried Rice (in western countries) or Biriyani (in India)  its more closer to Biriyani because of the similar type of spices used.

Palau can be cooked with Chicken, Goat, Lamb or even Beef. All the meat mentioned can be cooked using the recipe below, the only difference will be to substitute the Chicken with Goat, Lamb or Beef. The only thing that differs between Chicken Palau and other meat Palau is that chicken meat is more tender therefore, it will need lesser cooking time than Goat, Lamb or Beef.


Ingredients for Cooking Meat:

  1. 1 kg chicken
  2. Salt
  3. Jeera
  4. Methi
  5. Sarso
  6. Masala
  7. 1/2 Onion sliced
  8. Garlic paste 1 tbsp
  9. Ginger 1/4 tbsp paste
  10. Water 4 cups
  11. Oil
  12. Lewang
  13. Elachi
  14. Dhalchini
  15. Curry leaves 4 -5 pcs
  16. Masala 2tbsp

Ingredients for the rice:

  1. Rice 2 cups
  2. Salt
  3. Jeera
  4. Methi
  5. Sarso
  6. Palau masala/ Chicken masala
  7. Coriander Powder
  8. Roasted Jeera Powder
  9. 2 onion sliced
  10. Garlic paste 1 tbsp
  11. Ginger paste 1/4 tbsp paste
  12. Butter 100 grams
  13. Curry leaves 10 pieces
  14. Lewang 2 – 4 pieces
  15. Elachi 3 – 5 pieces
  16. Dhalchini 2 -4 pieces (1 cm each)

For Garnishing: Coriander leaves rinsed and cut into small pieces, add this when the Chicken Palau is cooked and you are about to take it off the stove.

Method for cooking Chicken Palau:

  1. Cut chicken in curry size pieces and rinse it.
  2. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso and stirr.
  3. After a few seconds add garlic, lewang, elachi, dalchini, , coriander powder and curry leaves. Fry this till garlic is light brown.
  4. Add chopped meat,  salt and mix this well.
  5. Cook till meat is tender.
  6. Rinse the rice and keep it aside.
  7. In another pot heat half the butter and pour in methi, after a few seconds add onion, ginger, jeera, sarso, curry leaves, elachi, lewang and dhalchini and stirr.
  8. After a few seconds add garlic and curry leaves, chicken masala, coriander powder. Fry this till garlic is light brown. Add the rice and fry this for 2 minutes and add hot water and salt. Let this cook till rice is half cooked and most of the water has disappeared.
  9. Add the cooked chicken and mix well.
  10. Let this cook till rice is tender and add jeera powder and mix well.
  11. Cut the remaining butter in small pieces and pour it over the chicken palau and let it melt.
  12. Sprinkle the coriander leaves and serve chicken palau with tamrin chutney or tomato chutney or salad.


  1. Some People spell Chicken palau as pulau, palaoo, pulao, pulav etc.



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Spong Cake


  1. Maida Flour (All Purpose Four)  2 cups
  2. Baking Powder 3 teaspoon
  3. 2 Eggs
  4. 1 cup Water
  5. 1 Cup Sugar
  6. Pinch of Salt
  7. 1 inch cubed Butter
  8. 1 drop Vanilla Essence


  1. Take out the butter from the fridge and make it to room temperature.
  2. Preheat the oven for 10 minutes at 170 degrees celcious.
  3. In a basin pour the flour, salt and baking powder and mix it. Sieve this 3 times.
  4. In another basin, add the 2 eggs, sugar, butter, vanilla, water and mix well to make a batter.
  5. Sprinkle the sieved flour to the batter little by little and keep mixing the batter with a spoon.
  6. When cake like consistency is achieved, stop sprinkling the flour to the batter.
  7. Mix the batter well with a spoon.
  8. Pour the mixture in 8 inches squared baking tray.
  9. Bake this for 30 minutes at 160 degrees celcious.


  1. Some flour will be left.
  2. You can use self raising flour instead of maida or all purpose flour. If you are using self raising flour than don’t add salt and baking powder to the flour.
  3. The tray should be 2 inches deep.
  4. 8 inches baking tray is same as 20 cm baking tray.
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Custard pie (Fiji Indian method)

The Custard Pie is one of the most popular baked dishes in Fiji. The Custard Pie is prepared by baking the Crust/Pastry dough first followed by cooking a thick custard. This hot thick custard is poured over the Baked custard pie crust (Pastry dough) and let to cool. This can be glazed with condensed milk to give extra flavor.

Ingredients for Baking Custard Pie/Tart (Fiji Style):

  1. 4 tbsp Butter or flora
  2. 2 eggs
  3. 3 tsp baking powder
  4. 2 cups Flour
  5. 4 tbsp sugar (for crust)
  6. 2 tbsp sugar (for custard)
  7. Powdered milk 4 tbsp
  8. 4 tbsp custard powder
  9. 1 and 1/2 cup water

Method for Baking Custard Pie/Tart (Fiji Style):

Step 1 (Making the Pie Crust/ Pastry Dough)

  1. In a bowl, pour the butter and make it soft.
  2. Break the 2 eggs in a small bowl, beat it and pour it in the bowl of butter.
  3. Add sugar to egg and butter mixture and mix well.
  4. Add baking powder. Beat all ingredients well together.
  5. Sieve the flour and slowly add flour to the mixture and knead dough. Make a roti dough.
  6. Brush the baking tray with butter or flora and spread the dough on the tray.
  7. Bake it in an electric frypan on low to medium heat for approximately 25 minutes or till skewer/toothpick comes out clean. The Crust it ready to be filled with the custard.

Step 2 (Making the Custard)

  1. Pour the powdered milk, custard powder and water in a pot and boil it, keep stirring while boiling.
  2. Pour the custard mixture over the Pie Crust when the mixture is thick enough.
  3. Let the Custard on the pie cool, slice it into pieces and serve as dessert or serve with tea.


  1. You can make this delicious Custard Pie Recipe more tasty by glazing it with condensed milk as illustrated below.

Pour 1/2 tin condensed milk in a bowl, add 1/2 small lemon juice and mix well.
Spread this condensed milk mixture on the Custard pie to give more flavor.

  1. or you can decorate the top with sliced fruits.
  1. The Custard Pie can also be called Custard Tart or Custard Flan


The above Custard Pie Recipe was supplied to me by my elder sister Mrs Roshni Lata.

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  1. Chicken
  2. Salt
  3. Ginger
  4. Garlic
  5. Soy sauce
  6. Onion
  7. Foil to wrap
  8. Honey (optional)


  1. Defrost the chicken.
  2. Wash the whole chicken.
  3. Marinate the chicken in sauce, ginger, garlic, onion,honey for about 1 to 2 hours.
  4. While the chicken is marinating, dig a pit and put some hard large stones in the pit.
  5. Put some wood in the pit also and light a fire to heat the stones.
  6. Wrap the marinated chicken in foils.
  7. When the stones are hot enough, take out all the pieces of wood and put the foil wrapped chicken
    on the hot stones
  8. Cover this up nicely so that heat doesn’t escape.
  9. Cook this for about 1/1/2 hour to 2 hours depending on the hotness of the stones.
  10. When its cooked, take the chicken out of the pit and serve with dalo, cassava or kumala and tomato sauce.


This is a very special Fijian dish.

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Polosami (fiji / samoa)


  1. Dalo leaves
  2. Coconut Cream
  3. Tinned mutton
  4. Tamrin
  5. Roasted jeera
  6. Garlic
  7. Ginger
  8. Salt
  9. Chillies
  10. Foil to wrap.


  1. Pour all ingredients in a bowl except the dalo leaves and foil, mix well and make a paste .
  2. Put 3 leaves on a piece of foil ( size should be large enough to wrap)
    and pour about 5 tbsp of paste on the leaves and fold the mixture in the leaves.
    Wrap these in foil.
  3. Roast this in kitchen oven or an earth oven called lovo for approximately 20 to 30 minutes in medium heat.


Can also use any other meat such as chicken, lamb or pork instead of tinned mutton.


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