Marshall
ISLANDS
The Cuisine
Our other mouth watering suggestion is the dried minced fish. It doesn't use any preservatives, but it can sure last a long time so it can be a delightful snack
INGREDIENTS
Fish
Nori Komi Furikake (a Japanese spice)
Oil
Garlic
METHODS/DIRECTIONS
Boil the cleaned or filleted fish and drain. Remove all the skin and bones, if any. Pull the fish meat apart and mince. In a frying pan, put a little oil and some garlic. Fry the fish meat until it is dry, stirring frequently. Do not over brown or the meat will be tough. The idea is to dry the fish, not toast it. Dried properly it can be stored for a long period of time without refrigeration. When the fish is dry take off the fire, add a couple of spoonfuls of nori and mix. Store in a closed container.
We suggest trying the delectable macadamia nut pie, and to make it even better put some whipped cream on top of each slice after it's cooled off!
INGREDIENTS
2 cups macadamia nuts, coarsely chopped
1/3 cup shredded coconut
1 9 inch unbaked pie shell
4 eggs
1 cup light corn syrup
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup whipping cream
3 tablespoons cream of coconut
METHOD/DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Press coconut into bottom and sides of unbaked pie shell. If macadamia nuts are salted, place in colander and rinse with hot water. Drain well; dry thoroughly with paper towel. 2 Combine eggs, corn syrup, sugar, vanilla, and salt in large bowl and mix well. Fold in macadamia nuts. Pour into pie shell. Bake for 15 minutes. Reduce oven temperature to 325 degrees F (165 degrees C), and continue baking until top is brown and filling is set; this will take about 30 more minutes. Let pie cool.