Palatine-style Sapasui

Ingredients

In the Palatine-style Sapasui, we incorporate Palatine spices such as paprika, thyme, and garlic to enhance the flavor profile. Additionally, we use Palatine cooking techniques, such as stir-frying the noodles and vegetables, to create a fusion dish that combines the best of both Samoan and Palatine cuisines. We alse have the original recipe for Sapasui, so you can check it out.

• 250g (8.8 oz) chicken or beef, thinly sliced 250g (8.8 oz) chicken or beef, thinly sliced
• 200g (7 oz) dried egg noodles 200g (7 oz) dried egg noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 100g (3.5 oz) cabbage, shredded 100g (3.5 oz) cabbage, shredded
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 8g (2g saturated)
• Carbohydrates: 40g (6g sugars)
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the dried egg noodles according to package instructions. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pan or wok over medium-high heat.
3. 3.
   Add the sliced chicken or beef to the pan and cook until browned. Remove from the pan and set aside.
4. 4.
   In the same pan, add the sliced onion and minced garlic. Sauté until the onion becomes translucent.
5. 5.
   Add the red bell pepper, carrot, and cabbage to the pan. Stir-fry for a few minutes until the vegetables are slightly tender.
6. 6.
   Return the cooked chicken or beef to the pan.
7. 7.
   In a small bowl, mix together the soy sauce, oyster sauce, paprika, dried thyme, salt, and pepper. Pour the sauce over the ingredients in the pan and stir well to combine.
8. 8.
   Add the cooked noodles to the pan and toss everything together until the noodles are evenly coated with the sauce and the ingredients are well combined.
9. 9.
   Cook for an additional 2-3 minutes, stirring continuously, until the noodles are heated through.
10. 10.
    Remove from heat and garnish with fresh cilantro.
11. 11.
    Serve hot and enjoy the Palatine-style Sapasui!

Treat your ingredients with care...

• Chicken or beef — For tender and juicy meat, slice it thinly against the grain before cooking.
• Dried egg noodles — Cook the noodles until they are al dente to maintain a slight chewiness in the final dish.
• Paprika — Use a good quality paprika to add a smoky and slightly sweet flavor to the Sapasui.
• Fresh cilantro — Add the cilantro as a garnish just before serving to enhance the dish's freshness.

Tips & Tricks

• To add an extra kick of heat, sprinkle some red pepper flakes or drizzle hot sauce over the finished dish.
• Customize the vegetables according to your preference. You can add mushrooms, bean sprouts, or snow peas for additional texture and flavor.
• For a vegetarian version, substitute the chicken or beef with tofu or tempeh.
• If you prefer a spicier Sapasui, add a chopped chili pepper or a dash of chili powder to the sauce.
• Leftovers can be refrigerated and reheated the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Serve the Palatine-style Sapasui hot as a main course. It can be enjoyed on its own or accompanied by a side of steamed rice or a fresh green salad.

Presentation advice

Garnish the Palatine-style Sapasui with a sprinkle of fresh cilantro to add a pop of color. Serve it in a vibrant bowl or on a decorative plate to enhance its visual appeal.