Monday, September 26, 2005
Ok it's been a while since my last posting. Here is a recipe for everybody on the Mainland USA and beyond that miss local Hawaiian style plate lunches and for those who never had a local Hawaiian plate lunch. Especially the ones made famous from L&L Hawaiian Barbecue which is Hawaii's #1 fast food takeout restaurant franchise with 100 locations from the west to east coast and growing.
This recipe is a clone of their Hawaiian Barbecue Shortribs. After careful trial and error and googling the net for similar recipes, my recipe could put you in the plate lunch business. lol :) Please note that this recipe is for 10-15 people for a potluck bbq cookout party. You may soak a little meat at a time and cook the amount of meat at your preference or whenever you crave Hawaiian plate lunch bbq. You may grill the shortribs over charcoal or propane but the way L&L does it is just on a flat metal griddle or grill with oil. Grilling the meat over a flame is ok if you prefer it that way but oil in a saute' pan keeps the meat moist and tender and a little bit greasy! mmmmmmmmm!! lol :D
Teriyaki BBQ Shortribs
Teriyaki Sauce/Marinade Ingredients:
1 5lb tray USDA Choice beef shortribs thinly sliced
6 cups hot water
3 cups brown sugar
6 cups Aloha Shoyu Lower Salt Soy Sauce
1/4 cup shaoxing wine or straight whiskey
8 large fresh garlic cloves, minced fine
2-3 inch knuckle of fresh ginger root, peeled and minced fine
1 can frozen orange juice concentrate
Canola oil for pan frying
Yields: 1 gallon of sauce
Water must be hot enough to dissolve sugar so heat water in a large saucepan or pot. Combine water, sugar, and soy sauce. Stir to blend with wire whisk until sugar is completely dissolved.
Add the ginger, garlic, wine, and orange juice. Stir to blend well.
Transfer to a container and store in fridge.
Add shortribs to clean container for marinating. Cover with teriyaki sauce/marinade and soak overnight for about 4-8 hours. The sauce isn't overly salty or sweet. The longer the marinade process the more tender, sweeter, and saltier the meat will become. About 6 hours or so is just right.
Add 1 Tbsp canola oil to a large frying or saute' pan over medium high heat.
When the pan begins to smoke, place marinated shortrib pieces into the pan. Let it cook until seared and lightly charred on both sides.
Serve with steamed hot white rice and macaroni salad just like L&L. :)
Wednesday, September 07, 2005
Ingredients:1 3-4lb fresh whole fryer chicken
2 cups wheat flour
1 Tbsp garlic powder
1 Tbsp paprika
2 tsp white pepper
1 Tbsp MSG
2 tsp fresh cracked black pepper
2 big pinches of coarse Hawaiian rock or kosher salt
enough canola oil for deep frying
enough warm water to cover chicken
Rinse and cut up chicken into parts easy for frying. Drain and in colander and put in clean mixing bowl and cover with warm water. Add 2 big pinches of Hawaiian rock or kosher salt to bowl to create a salt brine for the chicken. Soak chicken parts for 10 minutes. Drain in collander and do not rinse.
In another mixing bowl add dry ingredients such as flour, garlic powder, paprika, white/black pepper, and MSG. Mix with wire wisk or blend in a blender to remove flour lumps.
Add drained chicken pieces to mixing bowl of dry ingredients. Dredge chicken parts well to make sure it covers the whole piece. Shake excess flour off of chicken and set aside on tray or cookie sheet while you're heating up oil.
Heat canola oil in wok, deep frying pan, or dedicated deep fryer with oil enough to cover chicken pieces. Heat oil to 350-375 degrees F. Add chicken in 2 batches. Chicken batches will cook for approximately 15mins or until golden brown all over. Drain on paper towels and keep in 150 degree oven to keep warm.
A secret to cooking the chicken thighs thoroughly without getting a bloody vein is to use the blunt side of a knife or cleaver to break the thigh bone.
The secret of Zippy's Crispy Fried Chicken is the paprika and flour. The paprika and flour will make the chicken crispy without it being overly battered. Adding a bit of cornstarch will make it even more crispier if you prefer it this way. The more paprika you add will also make the chicken darker.
My brother in law worked for Zippy's Restaurants in the mid 80's starting his career in the food service industry. He told me that back then they used pressure fryers to make broasted chicken which is a trademarked name by the Broaster Corporation for their pressure cooked/fried chicken cooking process. According to recent sources, Zippy's now use regular commercial deep fryers to create their signature cripsy fried chicken and use Tyson chicken thighs exclusively for their $18 12-piece buckets and $28 21-piece barrels.
Enjoy!! Use chicken thighs and it should definitely look and taste exactly like Zippy's either hot or cold!!
Get your rice, chili and macaroni salad ready people!! :)