Sapasui Pisupo (Corned Beef Chop Suey) is a traditional Tokelauan recipe for a fusion dish of minced corned, cabbage and carrots stir-fried with noodles in a chicken stock base flavoured with soy sauce. The full recipe is presented here and I hope you enjoy this classic Tokelauan version of: Corned Beef Chop Suey (Sapasui Pisupo).
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This is really an American-Asian dish, a fusion of Chinese cookery and American tastes from Samoa that's also become a part of Tokelauan cuisine. Unlike the American Samoan dish this version uses tinned corned beef instead of minced beef.
Ingredients:
2 tbsp extra virgin olive oil (my go-to for its fruity notes)
1 tin corned beef, finely chopped
1 medium onion, diced
2 garlic cloves, minced
35g shredded cabbage (more typically this would be shredded taro leaves)
125g sliced carrots
250ml chicken stock
2 tbsp soy sauce
1 tsp sugar
1 packet ramen noodles, seasoning discarded
2 spring onions, sliced into rings, to garnish
Method:
Heat the olive oil in a large heavy-based frying pan over medium heat until shimmering (about 2 minutes). Make sure you swirl the pan to coat its base evenly.
Add the chopped corned beef, breaking it apart with a spoon, and cook until no longer pink (about 5 minutes). Try not to over-crowd the pan to ensure even browning.
Stir in the onion and garlic, cooking until fragrant (bout 90 seconds). Cook over medium heat to avoid burning the garlic.
Toss in the cabbage and carrots, stirring to combine, and cook for another 3 minutes until slightly softened.
Pour in the chicken stock, soy sauce, and sugar, bringing the mixture to a simmer. Let it cook for 5 minutes.
Break the ramen noodles into the pan, stirring to submerge them in the liquid. Cook for 3 minutes until the noodles are tender.
Remove from heat and let sit for 2 minutes to thicken slightly.
Divide the chop suey mixture between bowls, top with the sliced spring onions and serve.
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