Sunday, October 02, 2005
Since posting the Teri BBQ Shortribs recipe it wouldn't be right not to include another Hawaiian favorite in the fast food plate lunch business. This recipe is another bestseller plate lunch at L&L Hawaiian Barbecue. The simple recipe is the same for the shortribs only thing you use boneless skinless chicken thighs. You may use chicken thighs with the skin on if you prefer.
1 frozen bag of instant quick frozen boneless skinless chicken thighs
enough Teriyaki Sauce/Marinade to soak the chicken thighs
enough canola oil for pan frying
Thaw quick frozen chicken thighs in running water and drain in collander. Pat dry with paper towels and set aside in mixing bowl. Pour enough Teriyaki sauce to nicely cover the chicken thighs evenly. Marinade overnight 8-10 hours. The longer the meat soaks the more tender the chicken will be when cooked. I have cooked chicken soaked for 2 days in the sauce and the chicken didn't come out salty.
In a hot frying pan add 2 Tbsp canola oil. When oil starts to smoke add chicken thighs to sear and lower heat to medium. Fry thighs well done and brown on both sides. Let it char a little bit for that bbq flavor. Do not burn. Serve with hot steamed white rice and macaroni salad.
Saturday, October 01, 2005
Today we spent the whole day at my brother in law Les's place. He and my sister in law Cathy cooked one of my favorite dishes which was "Tortang Talong" for lunch and for dinner I cooked Pork Kaldereta. This recipe is also one of Cathy's favorite Kapampangan comfort foods that she misses from the motherland. Ilocanos have a variation to this which is plain egg torta with eggplant but this one has hamburger, diced potatoes, minced onions and garlic. Also in prepping it filipinos either grill it over an open flame or electric burner or boiled in water then the charred or boiled skin is peeled and removed from the succulent green flesh of the eggplant. One tortang is enough to feed one person, but for me I can always go for two! :) So here is the recipe!
Tortang Talong Kapampangan Style
4 large long eggplants
2 lb ground beef
1 round yellow onion, chopped and minced fine
2 large fresh garlic cloves, chopped and minced fine
1 large russet potato, peeled and diced
dash fresh cracked black pepper
dash MSG to taste (optional)
1 Tbsp patis or fish sauce (nuoc mam)
canola oil for pan frying
Grill eggplant over an open flame or electric burner. My wife prefers it boiled because its a lot cleaner without the charred taste. Most filipinos love the charred flavor.
Peel skin and rinse under cold running water to remove charred skin. Set aside and drain in paper towels to remove moisture.
Crack 4 eggs in a mixing bowl and scramble. Do not over scramble because you will make it too thin. Add pepper, patis, and MSG. Set aside for later.
In a hot frying pan add 2 Tbsp canola oil. Add minced garlic and onions. Fry until translucent. Add ground beef and brown and cook well done. Mash hamburger up and add diced potatoes. Continue cooking until potatoes and hamburger cooks down. Drain excess oil and set aside to cool in another bowl.
Add 1 Tbsp canola oil to a frying pan and set on medium heat. Smash and flatten drained eggplant and dip in beaten egg mixture. Fry one eggplant at a time. Add hamburger mixture to eggplant and flatten with spatula. Add more egg to eggplant if needed to coat hamburger mixture. Flip over to brown both sides. Lower flame to cook well. Be careful not to burn Tortang Talong. Repeat method for 3 other eggplant. Serve with steamed hot rice.
Yields 4 servings.
Serve with ketchup/catsup or filipino style with kalamansi lime, soy sauce and patis as a dipping sauce. Other variations are patis, vinegar and or soy sauce etc.