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amandine987

About amandine987

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cdt_portraitNahema

Nahema Charles

Nahema Charles

Nahema Charles

Nahema is passionate about travel and culture. We also know her from Coco Beach in Moorea. 3rd best dancer at the 2014 Heiva, she now lets her culture shine through her cooking.

By traveling, she has been able to appropriate flavors and marry them with local products. Nahema has decided not to eat meat, so she offers only fish at Pura Vida. She uses local vegetables and products in all her dishes: uru, taro, fe’i, papaya….

Pura Vida Moorea
Pura Vida Moorea

“flavors from elsewhere with products from here!  “

Nahema built up her library of tastes thanks to her passion for travel, particularly in Asia: Thailand, Vietnam… she discovered coriander. A herb that never leaves you indifferent. What she loves most of all is to help Polynesians discover or rediscover their products with other flavors. 

Here are a few mouth-watering photos from the PURA VIDA page… 

crispytaco
Crispy taco
feeburito
Fe'e burito
feeroll
Fe'e roll
lobstertaco
Lobster roll

PURA VIDA is a place where Nahema offers tasty, gourmet and healthy products. 

Pura Vida - Nahema Charles

Tartare de Thon Rossini

Tuna Tartare Rossini

Tuna Tartare Rossini

Tuna Tartare Rossini

Date de publication :

Ingredients :

  • red tuna

  • smoked foie-gras escalope

  • tempura sauce

  • furikake

  • oil

  • green onion, tomato, mango radish, carrot and onion pickles

Chef Dylan Frogier’s fresh, gourmet recipe is sure to delight your guests.

Preparation:

*Red tuna :
Cut the red tuna into regular brunoise, remove into a cul de poule and set aside in a cool place.

*Foie-gras :
Smoke the escalope of foie-gras in a gastro pan for 3min, set aside in a cool place. Pan-fry the foie-gras before finishing the tartare.

*Vegetable seasoning:
Chisel green onion, peel tomato and cut into brunoise, cut mango into brunoise. Mix the green onion, tomato and mango with the red tuna.

*Vegetable pickles:
 Chop onion and blanch in boiling water for 1 min. Dice the carrot and blanch in boiling water for 2 minutes. Make a pickle with red vinegar, sugar and a little water, heat to dissolve the sugar and finish cooking the vegetables in it. Leave to cool.

*Dressing :
Season and pan-fry the foie gras. Mix the red tuna with the mango and tomato brunoise, green onion and vegetable pickles. Season with salt, pepper, sunflower oil, furikake and tempura sauce. Mix well and adjust seasoning if necessary.

Arrange in a soup plate.

Place the tartare in a round cookie cutter and place the foie gras on top. Finish with fleur de sel, radishes and alfafa shoots.

Tama’a Maitai !

Cedric

Cédric Robin, Pâté-Croûte Champion

Pâté-Croûte Championship 2022

In October 2022, Chefs de Tahiti and REDSOYU brought you the first official Pâté-Croûte Championship in Fenua. The concept is simple: 6 renowned chefs from Tahiti, Moorea and Bora Bora compete for a place on the podium, but above all for a place in the world final in Lyon, which brings together finalists from Canada, the United States, Japan, France and Tahiti!

This international competition, held for over 12 years in mainland France, aims to revive a traditional dish that has long been plagued by the image of industrial charcuterie. Cooked as a starter, or sometimes as a side dish or cocktail, it remains one of the most technical and tasty dishes.

Pâté en croûte is a stuffed meat dish baked in shortcrust pastry, the star of aristocratic cuisine since the Middle Ages. Originally, the crust was not eaten, but only used to cook and preserve meat. Today, the crust, as much as what it contains, is of major gustatory importance.

REDSOYU’s goal: to get people talking about Tahiti through the expertise of its chefs and products.

For the occasion, we were honored to welcome Didier Massot, Meilleur Ouvrier de France Bouche, as president of the jury. A meat specialist, he has worn many hats in his career, including butcher, charcutier, caterer and chef. He had the tough task of electing the best Pâté-Croûte of the class of 2022, accompanied by a jury of local professionals and epicureans.

The competition took place at the Lycée Hôtelier de Tahiti, Tahiti’s main catering training establishment, on October 10. Each chef created two pâtés-croûtes, paying particular attention to the presentation of the slice, the jelly, the dough, the taste of the filling, the balance of the preparation, etc…

The public on hand were also able to enjoy the tastes, as they attended the official jury tasting, with aperitifs from Délices du Monde, Caviar & Co, Comptoir Commercial Cécile and L’Arbre à Pain.

After tasting the candidates’ pâtés-croûtes in turn, the audience enjoyed a four-course dinner prepared by Hotel school students in the spirit of the bouchon lyonnais.

After the jury’s deliberations, Marc Lintanf of ML L’Expérience Culinaire took third place on the podium, followed by Cyril Krieg of Fare du Pâté en croûte in second place.

In the end, it was Cédric Robin, chef at Restaurant Hei, who became Polynesian champion, representing Fenua in mainland France on December 5th, 2022. He competed against 14 finalists from Paris, Lescar, St Julien Chapteuil, Vienne, Lyon, Switzerland, Megève, Japan, Canada and the USA.

Paul Daniel, chef at the Four Seasons Bora Bora, Raphaël Guillez from Nui Bistro Bon, and Teva Teihotaata from Noix de Coco and Bouchons Lyonnais, were all commended for their participation, and did not disappoint.

 

Full article Pâté-Croûte Championship
Mei'a Colada

The Mei’a Colada

The mei’a colada

The Pina Colada is a famous tropical cocktail from Puerto Rico, created in the early 1950s by Ramón Marrero, a bartender at the Caribe Hilton hotel in San Juan. He spent months experimenting with different combinations of ingredients to create a new cocktail that would represent the island. Pina Colada quickly became popular with tourists and locals alike, and in 1978 was declared Puerto Rico’s official cocktail. Since then, it has become a worldwide favorite, associated with tropical vacations and relaxation.

In this version, we’ve replaced the pineapple with mashed banana and lemon juice. Mmmmm !

Mei'a Colada

ingredients for 2 people

  • 8 cl local white rum
  • 4 cl local amber rum
  • 24 cl banana purée with lime juice
  • 10 cl fresh coconut milk
  • A few mint leaves

equipment

  • 2 glasses of your choice
  • 1 mixer
  • Ice cubes

preparation

  1. Pour the ingredients for the ice cubes into a blender and blend well to emulsify.
  2. Pour into glasses.
  3. Decorate with a piece of banana and a few mint leaves to taste.

manuia !

Pina Colada

Piña Colada Moorea Painapo

the piña colada

The Pina Colada is a famous tropical cocktail from Puerto Rico, created in the early 1950s by Ramón Marrero, a bartender at the Caribe Hilton hotel in San Juan. He spent months experimenting with different combinations of ingredients to create a new cocktail that would represent the island. Pina Colada quickly became popular with tourists and locals alike, and in 1978 was declared Puerto Rico’s official cocktail. Since then, it has become a worldwide favorite, associated with tropical vacations and relaxation.

In the following recipe, we’ve used freshly squeezed coconut milk and fresh pineapple juice from Moorea. A real treat!

Pina Colada

ingredients for 2 people

  • 8 cl local white rum
  • 4 cl local amber rum
  • 24 cl Moorea pineapple juice
  • 8 cl fresh coconut milk
  • A few mint leaves

equipment

  • 2 mugs
  • 1 mixer
  • Ice cubes

preparation

  1. Pour the ingredients for the ice cubes into a blender and blend well to emulsify.
  2. Pour into mugs.
  3. Decorate with a piece of Moorea pineapple and a few mint leaves.

manuia !

Mai Tai

The mythical Maitai recipe

MAITAI RECIPE

The Mai Tai is a Hawaiian cocktail created in the 1940s by Victor Bergeron, also known as Trader Vic. It was invented in Trader Vic’s bar in Oakland, California, USA.

The story goes that Trader Vic had some Hawaiian friends visiting and wanted to treat them to a special cocktail. He then mixed amber rum, fresh lime juice, orange curaçao, orgeat syrup and grenadine, and served the result in a traditional Hawaiian cocktail glass called a “tiki”. When one of his friends tasted the cocktail, he shouted “Mai Tai! Mai Tai!” which means “the best” in Hawaiian.

Since then, Mai Tai has become one of the most popular cocktails of all time. It’s often associated with Hawaiian culture, but in French Polynesia it’s taken on a whole new meaning! 

Mai Tai

Ingredients for 2 people

  • 6cl white rum and 6cl amber rum
  • 4 cl triple sec (Grand Marnier)
  • 2 cl cane sugar syrup
  • 6 cl lime juice
  • 2 cl orgeat syrup
  • 2 maraschino cherries
  • Ice cubes

Hardware

  • 1 glass of your choice
  • 1 shaker

steps

  1. Put all the ingredients in the shaker and shake well.
  2. Serve in a tulip-shaped glass filled with ice.
  3. Finish with a cherry and a few mint leaves.

manuia !

Taro

Taro, a precious vegetable

Taro, a precious vegetable

Taro, a precious vegetable

Date de publication :

Taro is a plant grown in French Polynesia, used for its edible stem and leaves. It is often eaten as a puree or starch and is considered a staple in Polynesian cuisine. There are several varieties, at least thirty, but the two most frequently used are taro veo and mana ura.

Many tarodières exist in French Polynesia. They can be found all over French Polynesia, but it’s in the Australs that taro likes to grow best.

Taro has many benefits: its anti-inflammatory, analgesic and digestive properties were known to the ancient Polynesians. Its leaves are used to heal skin wounds and regulate perspiration, while its flowers relieve stomach upsets.

Taro is rich in starch, fiber, iron and key nutrients such as vitamins and amino acids. It acts as an appetite suppressant, benefits cardiovascular health and has antioxidant properties.

In the kitchen

Taro is eaten plain, cooked for a long time in slightly sweet water. It is eaten in the same way as ‘uru. It’s delicious fried as French fries or potato chips! It’s also eaten with fāfaru, a dish of fresh fish in fermented water. Fish and taro are accompanied by Miti hue, a traditional condiment made from the fermentation of grated almonds from still-green coconuts, seawater and crushed goat’s head. In the Chinese community, for example, it’s eaten as a fritter stuffed with meat (see recipe below).

© Courtesy photo Tahiti Tourisme
© Courtesy photo Tahiti Tourisme
Taro fritters
Taro fritters
La cassolette d'aubergines

Eggplant cassolette with salted fish – so tasty

Eggplant cassolette with salted fish – so tasty

Eggplant cassolette with salted fish – so tasty

Date de publication :

Chinese eggplant casserole with salted fish is a popular dish in Chinese cuisine, particularly in southern China.

Chinese eggplant cassolette with salted fish is a tasty and nourishing dish, rich in flavors and spices. It’s also very easy to prepare, making it an excellent choice for everyday meals. You’ll love devouring it with a bowl of hot rice.

Chinese eggplant casserole with salted fish is a popular dish in Chinese cuisine, particularly in southern China.

Chinese eggplant cassolette with salted fish is a tasty and nourishing dish, rich in flavors and spices. It’s also very easy to prepare, making it an excellent choice for everyday meals. You’ll love devouring it with a bowl of hot rice.

Ingredients for 2 persons :

  • 300 g eggplants
  • 30 g plain salted fish
  • 150 g skinless chicken meat
  • a little green onion, minced garlic, minced Chinese ginger
  • 1 teaspoon chilli garlic sauce,salt,white sugar
  • 6 teaspoons light soy sauce, black soy sauce

preparation :

1. Cut eggplant into thin slices. Thinly slice the fish salty. Cut into small cubes chicken.

2. In 1 bowl: mix salt + pepper + light soy sauce + a little cornstarch + a little oil

3. Fry the eggplant slices in a wok with a little oil, drain.

4. Brown the chicken in the wok with a little oil, then drain.

5. Brown the salted fish in the wok with a little oil, then add garlic + ginger + 1 glass of chicken stock + the sautéed chicken + the sliced eggplant + seasoning (bowl) + 1 dash of black soy sauce.

6. Cook for 2 to 3 minutes, then add ó spoonful of cornstarch diluted in a little water.

7. Serve the dish in an earthenware pot called a cassolette.

Beignet de taro

Taro fritters – crispy on the outside, soft on the inside

Taro fritters – crispy on the outside, soft on the inside

Taro fritters – crispy on the outside, soft on the inside

Date de publication :

Chinese stuffed Taro fritters are a popular dish in Chinese cuisine. It’s made from taro paste, an edible root native to East Asia. The dough is mixed with stuffing, usually ground pork, onions, mushrooms and other ingredients, then fried until golden and crispy. This dish is often served hot as a side dish or as a main course with a spicy sauce for added flavor. It is also popular as a snack or street food in the regions where it is consumed.

Ingredients for 8 to 10 fritters:

  • 400gr Chinese Taro

  • 30gr Flour

  • 1 ½ teaspoons fine salt

  • 80gr Boneless Chicken

  • 20gr black mushrooms

  • 20gr Roasted Pu’a

  • 2 teaspoons fine white sugar

  • 1 teaspoon Soy Sauce Noire

  • 20 cl Chicken Bouillon

  • 1 teaspoon cornstarch

preparation:

Step 1: THE TARO

Cut thin slices of Chinese taro and start cooking in a steamer for 30 minutes.

Once the taro is cooked, set aside to cool.

Then blend or knead the taro by hand to obtain a purée. Add a little flour and a teaspoon of oil to the taro purée.

Step 2: THE FARCE

Chop chicken + roast pork + black mushrooms in 1 wok with boiling oil, add salt, sugar, soy sauce, chicken stock and cornflour.

Then drain.

Use the Chinese taro purée to make identical-sized pucks, and place a little stuffing in the center. Close the resulting palets with the filling in the center to form a dumpling.

Stage 3: COOKING

In 1 wok heated to boiling with oil, fry the resulting dumplings over high heat for 2-3 minutes until nicely browned, and serve with the Chili Garlic Sauce.

To be enjoyed immediately while still hot and crisp!

Chap Leong

Lap Cheong or Chinese sausage

Lap Cheong or Chinese sausage

Lap Cheong or Chinese sausage

Date de publication :

an essential part of Chinese cuisine... a dry Chinese sausage, smoked and seasoned, dark pink in color

The Chinese sausage entered Polynesia with the Chinese community. 

The cuisine of Tahiti’s Chinese is intimately linked to the history of their immigration. And while some ancestral Hakka and Cantonese recipes, handed down from generation to generation, have retained their original character, others have become tropicalized and still others have been created in Tahiti to become “traditional” themselves. In the same meal, for example, you could have beef fillet with Ham Soy, shrimps in sweet and sour sauce and raw fish à la chinoise.

Source https://booknode.com/cuisine_chinoise_de_tahiti_0145872

 

Where to find lap cheong

Chinese sausage adds a distinctive taste to the dishes it accompanies. You’ll find it in chao men, Cantonese rice and chao po, so typical of Tahitian breakfasts.

Good to know

These sausages can be found frozen in Tahiti, but they keep very well once defrosted in the fridge. They can be eaten hot or cold.

Chao Men from le RED Restaurant
Chao Men from le RED Restaurant
Chao po
Chao po

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