By Michael T. Harrington
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Extra info for Pacific Islands Cookbook
Bring 2 cups of water to a boil, add kangkong and continue boiling for 5 minutes. Drain. Cabbage: Bring 2 cups of water to a boil; add 1/2 to 21/2 inches cut cabbage (cabbage should be sliced crosswise). Cook 5 minutes. Fish: Clean fish, sprinkle salt and pan fry until cooked and crispy. Take 1/4 cup oil from pan in which fish has been fried and pour into a mediumsize saucepan. Add garlic and onion; saute until nicely browned. Add grated ginger and cook about 2 minutes. Add tomato, cook about 2 more minutes.
Solo, a small pear-shaped variety from Hawaii, has sweet pink flesh. Dillingham has a large elongated fruit with pink to orange flesh. Papaya is rich in vitamin A and vitamin C (ascorbic acid). While stewing or baking papaya destroys some of the vitamin C, the use of lemon or lime juice in recipes probably aids in its retention. One cup of fresh papaya daily will more than supply the needed amount of vitamin C per person. Ripe papaya is a nutritious breakfast or desert fruit. It’s often combined with other fruits in salads.
Keep in boiling water for 3–5 minutes. Remove bananas to a bowl of tap water to cool completely. Peel and slice lengthwise, place on an aluminum screen set on a tray. Dry in an oven set at 200ºF and leave the oven door slightly open; or dry in a solar dryer. The bananas are dry when they are slightly tough and chewy. Pack in plastic bag fully and seal. Store in a clean jar in a cool, dry place. Note: Source of concentrated sugar. Nutritional values similar to one cup serving on the preceding table.