FAIKAKAI


LOLO 

1 CAN OF COCONUT MILK 
1 CUP OF SUGAR 

**First melt the sugar in the pot over medium heat 
stirring constantly to not burn the sugar. After sugar 
has carmelized slowly add the coconut milk and continue
stirring until you get a thick texture (or thick enough 
you like your lolo to be.) Be sure not to over cook your 
sugar or the lolo will be KONA!! so be patient and
be careful** 

In another pot, have boiling water ready for the Mafu of 
the Faikakai.... 


MAFU 

3 cups of flour 
3 tbsp of baking powder 
enough water to make the dough sticky, not too sticky but a 
texture that you will almost seem like your making Topai. 

After mixing the mafu cut the dough into sections, and drop 
into the boiling water. You must watch the boiling water, because 
the mafu can cause it to over flow. 

Depending on the size of the mafu, cooking time should be a 
good 15-20 minutes. To see if the mafu is cooked, cut the 
mafu in half. If you still see the dough is sticky then it 
is not cooked, put back into the boiling water until the
middle is not dry. 

When the mafu is cooked, place on a tray and cut in half 
immediately to cool down. After mafu is cooled down, pour 
lolo over and serve! 

To make a bigger serving in the Lolo and the Mafu whatever 
amount of coconut cans milk you use, use the same amount of 
sugar, as goes for the Mafu. 

There you go.... enjoy!!!!

=========================================


SHARK TERIYAKI SORTA
                             
                          
1 lb  Shark steak
1 tb Teriyaki sauce
1 teaspoon Honey
1 tb Lemon juice
3 tb Margarine -- melted
1 garlic clove -- minced
1 tb sesame seeds
                             
Place fish in one of those hinged wore grills sprayed with Pam, etc. 
Combine remaining ingredients and baste fish. Cook 4 to 6 inches 
from moderately hot coals for 4 to 5 minutes. Baste with sauce and 
turn. Cook for another 4 to 5 minutes or until fish flakes easily,



==========================================


RETURN TO LIFE COCKTAIL (VUELVE A LA VIDA)
                             

1/2 lb  Octopus
3  lb Small to medium shrimp
1/3  lb Crab meat
1/3  lb  Squid
 
Cocktail Sauce (recipe follows)
1 small  ripe tomato, chopped
1 Serrano chile, seeded and minced
1 Avocado, peeled and chopped, plus enough for garnish, if desired
2 Green onions, including tops sliced into fine disks
2 tb minced cilantro
                             
Boil each type of seafood in salted water separately, until tender:
                               
 Octopus: You may have to purchase a whole octopus. A large 
one (more than l pound) may require up to 2 hours; a smaller one 
may take only l 1/2 hours. Cut the thick portions of cooked octopus 
meat into 1/2-inch rings, but leave the slender tips of the ten
                               
Shrimp The shrimp are done when they turn pink about 3 to 4 
minutes. After cooking, cool and peel.
                               
Crab meat Fresh crabmeat requires about 3 minutes of cooking. 
Cool and remove meat from the shells.
                               
Squid: Cut the squid into 1/4-inch rings, removing the hard core from 
the head and separating the tentacles into 3 or 4 bunches. Boil only 
for about l0 minutes; overcooking will toughen meat.
                               
Prepare the sauce. Toss the prepared seafood with the vegetables and 
cilantro. Serve in old-fashioned ice-cream sundae glasses or in fluted 
goblets. If desired, you may garnish with slices of avocado. Makes 4 servings.
                               
Cocktail Sauce: Mix together 1/2 cup ketchup, 1/2 cup fresh lime juice, 
1/4 cup water and salt to taste.
                               

=======================================

COCTEL DE MARISCOS

To me seafood cocktail has always been shrimp, crabmeat, clams or 
oysters in a spicy sauce made up of ketchup, lemon juice and horseradish 
and I still love that, but Mexican cocktails, often served in a conical soda 
fountain glass or a small fishbowl (large size) are very different and a real treat in
themselves.

Ingredients:

One to Two tablespoons of each of the following:

Finely chopped sweet onions
Finely chopped cucumbers
Finely chopped garlic
Chopped tomato
Thinly sliced carrots

Add to 16 oz V-8 juice. A few shots of Salsa Sonora (There are several brands 
including Bufalo and Sonora. It is a red liquid (no chunks), very versatile and 
very inexpensive). Tabasco will work but it has a distinct flavor.

Add your choice of cooked shrimp, cooked crabmeat, fresh clams, fresh oysters, 
fresh cubes of octopus or squid, or whatever you like to your cocktail jar and 
then fill with the V-8 mixture. Add lemon to taste and enjoy. All of those together 
in the sauce is called "campechana."