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Tired of waiting for your pizza to be delivered? Or pizza place closed? Then why not make your very own delicious pizza at home!? It’s easy!

Ingredients:

• 1 and 1/2 cup flour
• 3/4 teaspoon yeast
• 3/4 teaspoon sugar
• 2/3 cup warm water (110 F or 43 C)
• 1 tablespoon olive oil 
• 1/2 teaspoon salt

Directions

It’s important to have the right warm water temperature as listed on ingredients so that yeast can “activate”. Else the dough will have trouble rising.

Mix warm water, yeast, sugar and salt and stir a bit. Then add 1 cup flour at a time while mixing until all flour is mixed in. Eventually knead the dough until the dough is stretchable without tearing. It is easier to mix it in a dough mixer (machine) but by hand will also work with the benefit of exercising our hands (in the process of kneading the dough).

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Then make a round dough, put it in a greased bowl, cover it either with glad wrap or towel and let it sit for 30 mins. The dough should double in size by now. If planning to make the dough much later, put it in fridge and can be cooked the next day. The fridge makes the dough rise much slower, so perfect for delaying the rise until it is ready to be made.

Once the dough has doubled in size, make a crust to cover a greased pizza plate. Either round or rectangle, it don’t matter.

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Filling

Then for topping or filling, we can add literally anything. But not raw meat as it may not cook fully. To begin with coat the pizza crust with some kind of sauce. In this case Prego sauce is used. But you can use your own if not available. Spread presto sauce on the crust base. Then sprinkle some cheese. Then add precooked meat like salami, pepperoni, or even sliced sausages. Anything you wish such as mushrooms, pineapple, inions and diced tomatoes. And finally spread even more cheese.

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Baking

Preheat oven to 400°F or 204°C. Place pizza to very bottom of oven for 5 minutes to make the crust cook faster and resulting in crispy crust (Can also cook the crust without toppings in oven for 5 min before adding the toppings). Then shift pizza to medium or top position for another 6 – 8 mins. Check the cheese. When it is melted enough, the pizza should be done!

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Making lamb pot roast is easy! It takes about 1/2 an hour altogether to cook.

Pot Roast Lamb Recipe

Chop up some lamb into desired pieces. Heat up pot, add a bit of oil as lamb is already oily then  add lamb into the pot. There should be a bit of water in the pot which comes along when lamb is washed. Since there is little water, occasionally check and stir as it could burn up real fast! (Then you will have burned lamb, not pot roasted lamb 😛 Your guests will be slightly amused. 😛  ) The idea here is to cook the lamb so when it is almost dry, add just a tiny bit of water so that it doesn’t burn. And keep stirring so the meat on the bottom does not burn and stick. Close lid and wait a few mins.

When lamb is almost cooked, add some pounded garlic, chillies, salt, and paprika to taste. Paprika is just to make it look red. So add desired amount. Add some dark or light soy sauce to taste as well.

Give it a few more minutes, it should be cooked. Obviously taste the lamb to ensure it is cooked. Once cooked, turn off stove and chop up some inions  add and even add some cilantro if you like. That’s it! Serve with a smile will make it even more delicious!

One delicious way to cook crab is to curry it. It can be either dry curry or souped curry. Souped curry is nice to eat with rice and such. This dish is also easy to make.

Ingredients.

• a few crabs
• sliced onions
• sliced tomatoes
• garlic
• chilly
• cooking oil
• salt
• cilantro
• curry powder
• masala
• indian spices (refer to picture below – name will be updated soon)

Clean crabs and split or cut into pieces. See picture below. Heat up cooking oil in a pot and add indian spices (see pix – name coming soon),  onions, tomatoes, salt, garlic, chilly,  and stir so spices don’t burn. Keep stirring until the mixture is “almost” burnt. This is key so that the flavor in the spices is released by the heat. Add 2 cups of water to stop mixture from burning and add crabs.

Let water boil and then add more water. Keep stirring once in a while. After 10 – 15 minutes it should be ready. Crabs don’t take long to cook.

Add some cilantro and serve. Eat with rice, cassava, dalo, etc.

Taro is one of the favorite food in the pacific islands. The root itself is cooked and so are the leaves. The leaves is what we make rourou from and it’s very easy to make.

Rourou recipe ingredients

• young taro leaves (a medium bowl full should do)
• coconut cream – either from fresh coconuts or canned
• 1 chopped onion
• 1 teaspoon chopped garlic
• salt
• canned meat (optional)
• chilly (optional)
• tomato (optional)

Preparation

Remove the stems of the taro leaves (cut with knife) so only leaves remain. Wash and cut thinly. Can also just tear the leaves as it’s added to the pot.

Boil 2 cups of water and coconut cream. Add salt, garlic, onion, chilly, tomato and canned meat and finally add the taro leaves. Bring to boil for about 15 – 20 minutes with lid off. Keep stirring once in a while.

Taro leaves contains harmless acidity and should be boiled for at least 10 minutes so that it does not itch the throat. Good taro leaves should feel soft. Taro leaves are high in vitamins as well.

If there aren’t any taro leaves available, many type of vegetable leaves could be used like cabbage, spinach, etc.