Chop Suey with Taro Fa’alifu

Put the vermicelli in a large heatproof bowl and cover with boiling water, stirring occasionally to soften.

Bring a large pot of water to the boil and season well with salt. Add the lamb and bring back to the boil then simmer for 2 minutes. Drain into a colander and set aside to cool for 5 minutes.

Heat the oil in a large heavy-based pot over a high heat. Add the lamb and cook until it is well caramelised and a good golden brown. Stir in the onions, garlic and ginger and cook over a high heat, stirring constantly, for 5 minutes. Add the soy sauce and cook for a further 2 minutes.

Drain the vermicelli, and stir into the lamb, then add the water and simmer gently over a medium heat for 10 minutes. Season to taste with salt and pepper.

For the taro fa’alifu, cut the taro into roughly 2cm cubes. Put in a large pot, cover well with cold water and season with salt. Bring to the boil then reduce the heat to medium and cook until just tender, about 5 minutes.

Put the coconut cream in a small pot and bring to the boil. Whisk the flour and water together to make a smooth paste then add to the pot and whisk together. Cook for 1 minute. Stir in the raw onion and season with salt and pepper.

Drain the taro and put in a serving dish. Pour over the coconut cream and gently turn to combine. Serve alongside the chop suey.