Whenever my Portuguese mother-in-law made dough for sweet bread or malasadas, she would give some of the raw dough to my children to eat, so that, she said, they "smart talk" (have the gift of gab). Ask anyone about my four children and they can tell you who ate the most dough, but we know the other three also had their fair share. I guess this is why the Portuguese are known to be talkative. They have the secret to "smart talk".
1/2 pkg yeast
Mix first three ingredients and set aside. In large bowl mix dry ingredients and make a well; mix water and cream together, pour into the well and mix; add butter and eggs and mix until well-blended. Add yeast mixture and knead for a few minutes. Cover and let rise overnight in the refrigerator. The next morning, heat oil in a deep pan. Drop in dough by spoonfuls or with fingers, frying until light brown. Remove, roll in sugar and drain on a rack lined with paper towel.
Here’s another Portuguese favorite: Saboolege. I’ve never seen this word written out, so I hope you can find the correct spelling. ( We think it’s Cebolas—onions—RdC)
sweet Maui onions (other vegetables optional: sliced carrots, green/red bell peppers, pipinola)
Cut onions into fourths, sixths, or eighths. Neatly pack onions wedges and other veggies in a quart bottle. Stick all five of your finger tips into your Hawaiian salt and pinch your fingers together. (maybe this measures to a tablespoon or a little more.) Sprinkle the salt on onions in the jar. Pour vinegar over onions until 2/3 - 3/4 full, just below the curve in bottle. Add water to the top. Shake and let stand, turning upside down a couple of times at room temp. It’ll be ready to eat in 2 - 4 hours. Refrigerate.
Another option is to crush in one or two Hawaiian chili peppers. If you remove the stem and seeds, you can control the heat better but still have the flavor of the peppers.
Copyright © 2004-2009 by Northwest Hawai`i Times