Samoan Cuisine with Spencer Matagi

Chef Spencer Matagi, is a Chef de Partie at Soul Bar and Bistro and graduated from the New Zealand School of Food and Wine in 2018. Chef Spencer shared the Samoan classics, Palusami - Taro leaves, steamed with coconut cream along with Samoan lamb chop suey.

Chef Spencer Matagi prepares the taro leaves for the Palusami.

  
Palusami wrapped in foil to bake and our students watching on.

  
Palusami ready to serve hot from the foil - taro leaves, steamed with coconut cream.

Collective effort to plate up the Palusami. 

Follow Spencer -  Instagram - @chefmatagi                            

PALUSAMI / LUAU / LU SIPI

Ingredients 

• 12 Taro Leaves
• 1 Medium Onion
• 2 Cloves Garlic
• 1 Can Coconut Cream
• Salt & pepper to taste
• Foil to make parcels

Method

• Dice onion and crush garlic
• In a bowl mix diced onion, crushed garlic and coconut cream. Season well with salt and pepper and stir thoroughly, then set aside.
• Cut off a piece of foil big enough to cover the biggest taro leaf so that the leaf is not over lapping the foil.
• Place the biggest Taro leaf in the middle of the foil and layer 3 more leaves biggest to smallest on top of the foil. 
• Spoon 3 large tablespoons of the coconut cream mixture into the centre of the taro leaves.
• Bring the sides of the taro leaves and foil up to a point to make a small parcel. 
• Twist the centre of the foil to seal the parcel.
• Repeat twice with 4 leaves in each parcel and bake at 180 degrees celsius for 45 minutes.

SAPASUI  - SAMOAN LAMB CHOP SUEY

Ingredients 

• 250g Vermicelli Noodles
• 3 Cloves of Garlic (Crushed)
• 1 Medium Onion
• 3 Celery Stalks
• 2 Carrots
• 15g Crushed Ginger
• 4 Lamb Chops
• Water (to cover the 4 lamb chops to boil)
• 1 Cup Dark Soy Sauce
• 1 Cup frozen vegetables (optional)
• 2 Tablespoons Oil
• 2 Cups of Lamb Broth
• Cooked Rice (optional for serving)

Method

• Place lamb chops in a pot and cover with water, bring to the boil until the lamb is cooked and then take out lamb and put aside the broth for later.
• In a pot heat cooking oil and cook mirepoix until fragrant. Add crushed garlic, diced lamb, crushed ginger and soy sauce.
• While the meat is cooking (remove string from around the vermicelli) place vermicelli noodles in a bowl and cover with cold water until soft. Strain straight away and cut to preferred length with scissors.
• Add chopped vermicelli noodles to pot and mix gently.
• Slowly add the lamb broth, continoue to cook on low/medium heat until broth has reduced.
• Serve with rice or on it's own.