Cuban Roast Pork Shoulder

This is an incredible recipe. The pork is marinated overnight in sour orange, oregano, cumin, salt, pepper, bay leaves and lots or garlic, which gives it the...

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Adobo Chicken Recipe - How to Make Authentic Adobo Chicken

Do you have a favorite dish or an international restaurant that you regularly go to because they always make things just the way you like? Have you ever wond...

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Chicken with Green Papaya aka Tinolang Manok

green papaya peeled and sliced

Japanese long squash for substitute

green papayas

basic ingredients

Let's kaukau mangan tayon!!

Ingredients:

1 whole 3-4 lb fryer Chicken chopped into 1-2 inch bit sized chunks, remove skin if you want it less fatty
2-3 Tbsp Cooking oil
1 large White or yellow onion, chopped fine
3-6 Garlic cloves, chopped and minced fine
3-4 inch fresh Ginger root knuckle, sliced into coins and crushed
2-4 bay leaves laurel ripped into 1/4 pieces to release aromatics
2 Tbsp Fish sauce, patis, or nam pla or nuoc mam.
4-6 Cups of water to cover chicken
Fresh cracked black pepper to taste
4 Cups peeled and cubed unripened green papaya or you may substitute with peeled and cubed chayote or Japanese long squash (upo).
2 C fresh marunggay (horse radish tree) leaves or ampalaya (bittermelon) leaves
2-4 sweet sili or chili peppers or 1-2 serrano chili peppers(if you like it hot)

Cooking Instructions:

1. Heat the oil over medium heat in a large pot. 
2. Add the onions and saute until transparent, about 3-4 minutes. 
3. Add the garlic and ginger and saute another 2-3 minutes. 
4. Add bay leaves and coninue to saute.
5. Add the chicken pieces and saute another 5 minutes to partially cook and lightly brown. 
6. Add water to cover the chicken and bring to a boil. Reduce heat and simmer 25-30 minutes, stirring and skimming off fat and scum occasionally. 
7. Add the fish sauce and stir well.
8. Add cubed papaya and sili peppers and simmer another 5-10 minutes until papaya is tender. 
9. Add black pepper to taste and stir in the marunggay leaves. 
10. Taste sabaw or broth and add ore patis for additional saltiness if needed.
11. Remove from heat as you don't want to overcook your papaya and get it smashed and mushy.  Unless you like it that way. :)

This is a great dish for when you have a cold or flu.  Nice hot and rich savory sabaw or broth flavored with a strong bold ginger flavor.  And if you love ginger you can eat the slices too! I do! :)  Eat and serve with hot steamed white rice for a dish that reminds you of growing up in Hawaii or in the Philippines.  Enjoy!

Let's kaukau!!  :D

Hawaiian Shoyu Chicken

Ingredients:

5 lbs chicken thighs, chicken hindquarters, or chicken drummettes/wings rinsed and drained.

Sauce:
2 cups Aloha shoyu
1 cup water
1 cup brown sugar
1-2 inch fresh ginger root halved and pounded.
6-8 cloves garlic smashed and peeled.  Rough chopped.
1 medium round white or yellow onion peeled and sliced    
4-6 star anise
2 bay leaves
1/2 cup shaoxing rice wine or straight whiskey
1/2 tsp Chinese five spice
Dash fresh cracked black pepper to taste
2 Tbsp vegetable or peanut oil


Garnish:
1 bunch sliced green onion
1 bunch cilantro or chinese parsley chopped
Sesame oil


Cooking Instructions:


In a big stockpot, heat oil til hot and add herbs of ginger, garlic, bay leaves,

round onion, and star anise to release aromatics.  Be careful not to burn them, 

then add shoyu, water, and whiskey.  Bring to a boil then add rinsed and drained

chicken pieces.  Bring to a boil then drop heat down to a simmer for 20 minutes.

 Slowly stir chicken and add sugar and black pepper and let simmer another 20

minutes.  Turn off heat and let stand for 15-30 minutes in pot.

Bring chicken to serving dish or pan.  Add garnish herbs over chicken and

drizzle sesame oil over chicken then add shoyu sauce from pot over chicken.

Serve with white or brown rice with Hawaiian Macaroni Salad!

So onolicious let's kaukau now!!

Enjoy!!

Serves 6

Zippy's Chili Recipe

Ok this is my take on it.  Look below for actual recipe.

Ingredients:

3-4 lbs Lean ground beef (more if you want meaty)
2 lbs Portuguese sausages
1 large Onion, chopped
2-4 large cloves garlic crushed and minced fine
2 C Celery, chopped
2 C Bell pepper, chopped
2 large can Kidney beans
2 large can tomato sauce
1-2 Tbsp tomato ketchup or paste
2-4 Tbsp Red wine
2 Bay leaves, ripped in quarters
1 tsp Chili powder (check the heat. More if you want it spicy)
1 Tbsp Chicken boullion powder or substitute with 1 can no salt canned chicken broth
1 tsp MSG (monsodium glutamate) optional but I don't use it.
1 Tbsp Sugar
1 Tbsp Oregano powder
1 Tbsp Paprika powder
1 Tbsp Cumin powder
1 Tbsp Ginger powder or fresh ginger root minced
Dash Worcestershire sauce to taste
Black pepper to taste
Hawaiian rock salt to taste.  Go easy with this.  :)
Purified water as needed

Garnish with:
Shredded cheese (pepperjack/cheddar blend)
Sliced green onions

Cooking Instructions:

Brown ground beef, drain oil and set aside. Saute sausage, add onions, garlic and veggies, spices, and other ingredients. Simmer for a few minutes.  Add water if needed if it gets dry. Add ground beef back to the pot, stir and simmer for about 30-45mins till meat and beans are tender.  Don't overcook the beans.  You can go vegetarian by omitting the meat.

Secret Ingredient: 

Just before serving, stir in 1-2 Tbsp Best Foods Mayonaise to soften and bring down the heat and tartness of the tomato sauce and chili powder.  More to taste.

Yields 6-8 servings or 1 big Hawaiian.

Serve with rice and mac salad.  Onolicious let's kaukau!!  :D

Enjoy!!  :D

Honolulu Star-Bulletin September 17, 1986 article!

The Secret Cebu Whole Lechon Baboy Recipe

A secretly guarded recipe for many generations lechon is the Filipino version of the roast pig and is a highly popular main dish during events holidays and festivities.  Especially sought for is the craving for the lechon's crispy skin and soft juicy flesh.  But among many varieties, the Cebu lechon is tagged as the Philippines finest and probably the whole of Asia.  It is so widely popular that even domestic airlines have accepted it as normal freight straight from the oven to various parts of the country.  What makes the Cebu lechon distinct is the arousing flavor that the Cebuanos have carefully tendered for so many generations.  Historically, the word lechon is literally leche, a Spanish word for milk.  So called because young pigs that are not yet mature enough are cooked over low coal fire during colonial times. Thus, the colloquial for suckling pig among other popular terms. The first known recorded fact of such method was practiced by the tribes of Papua New Guinea, who hunted wild boars for offering and cooked them over deep pits of burning hot stones. Eventually, Spanish adventurists in the Pacific began to import the method back to Europe and its Spanish colonies like Puerto Rico, Cuba, Brazil, Mexico and the Dominican Republic.  But the Filipinos actually inherited the method from its Chinese trading partners and eventually perfected the technique after World War 2, soaring into popularity by the 1980’s, a time of great political upheaval and celebration after the fall of the Marcos regime.  It was during this decade that the Cebu lechon started to flourish and spread to all over parts of the Philippines.  It even gave way to festivities celebrating lechon as a tradition of rich cultural values like the Parade of Roasted Pigs in the Balayan Festival of Batangas, Philippines.  But the original Cebu lechon recipe still remain the most popular to this day, still sought by Filipinos and foreigners alike.  And here’s that original secret Cebu lechon recipe that everyone of us has been so eager to learn.

Ingredients:

1 whole native pig (live weight 18 – 20 kilos)
salt and black pepper to taste
soy sauce
For the glaze:
1 liter of Sprite or 7up
For the stuffing:
10 bundles lemon grass (tanglad)
1/4 cup star anise
6 pieces of laurel or bay leaves (cut into small parts)
5 cups of crushed garlic
2 kilos green onion leave
8 pieces of halved saba bananas. (half-cooked through boiling)

Instructions:

1. First, shave hair follicles of the pig and remove the innards.  Rinse the pig and make sure there’s no more lumps of blood inside the stomach.
2. Then rub the insides with salt and pepper including the body.
3. Rub a little soy sauce on the inside belly of the pig.
4. Stuff the belly with saba bananas, anise, green onion leaves, crushed garlic and laurel leaves.
5. Next, stack the lemon grass the center stomach, and stitched the belly, making sure that no ingredients slip out.
6. Skewer the pig with a mid-size bamboo and split roast over hot charcoal. Do not put the charcoal directly underneath the belly of the pig but over both sides, slowly churning the pig roast.
7. While slowly roasting the pig, glaze it from time to time with sprite using a sponge. This will make the skin extra crispy.
8. Roast for a couple of hours until the meat is tender. Do not overcooked.

The spices and the lemongrass makes the flavorful Cebu lechon aromatic aside from its rich succulent taste. When you visit the Philippines, try every carnivore's favorite dish, whole roasted suckling pig or lechon baboy!

The main reason of its great popularity is because it is a delicacy which is so versatile that it can be combined with all kinds of  ingredients and then come up brand new dishes.  These new dishes can be sometimes termed as the recycled or leftover dishes.  An example of these dishes is lechon paksiw (paksiw na litson) which consists of leftover meat soaked in a vinegary sauce.  The most popular part of the lechon which usually eaten by many is the crispy pig’s skin which is like brittle candy or broken glass.  I love it because of its crispiness and it is the most delicious part which can be dipped in a liver gravy sauce, ketchup/catsup.  But most times I prefer Tabasco sauce and shoyu or my fave sili labuyo a Filipino condiment in a jar consisting of vinegar, garlic, spices, and baby birds-eye chili peppers.  The Philippines consists of 7,107 islands throughout the country, so you can expect that every island has its own versions or processes on how to roast lechon with its selected variant (chicken, pig, turkey, or beef).  The best is the Cebuano version in my opinion because of the use of tanglad or lemongrass.  The Indonesians have their version which is another story.  ;)

Ok I'm hungry now!!  Shucks no 24/7 lechonan here in Hawai!!  :P

oh wellz for another day.

Let's kaukau!!  :)

Filipino Pork Guisantes

Ingredients:

3-4 pounds boneless pork country style ribs

4-6 cloves garlic

4-8 bay leaves

1-2 tablespoon patis (fish sauce to taste)

1 tablespoon freshly cracked or coarsely ground pepper to taste

2 large yellow onions, sliced

1/2 cup water as needed

1 cup tomato paste or 4 cans unsalted tomato sauce

2 teaspoons chopped or sliced pimentos (sweet bell pepper) or 1 jar fancy chopped or sliced sweet pimentos with the juice

2-4 cups frozen peas

2 sticks of cinnamon

Instructions:

Separate the fat from the lean in the pork and slice the pork into stir-fry-size pieces. In a large saute pan, dutch oven or wok over high heat, saute pork fat until melted and drain off excess. (You don't need much more than a couple of teaspoons.) Reduce heat to medium-high and add garlic, bay leaves, black pepper, onion and lean pork. Stir-fry for 15-30 minutes or so until pork is cooked and browned well. Add water and simmer until it is evaporated. Add tomato paste/sauce and pimento and cinnamon sticks and simmer for a 30 minutes or so. Finally, add peas, stirring carefully to break up frozen clumps. Simmer more if meat is not yet tender;  Add more patis to taste.  Add sugar for sweetness Serve hot with rice.


Makes 6-10 servings.

Masala Dabba Indian Spice Tin Box

A Masala Dabba is a traditional Indian spice box set made up of one large outer tin with two lids and 7 inner spice pots filled with commonly used spices. Most Indian homes have at least 1 Masala Dabba, used to store the most commonly used spices such as green cardamom pods, garam masala, fenugreek, mustard seeds, cumin seeds, turmeric, whole cloves, peppercorns, asafoetida, bay leaves, and ground chiles to name a few.

Buy your Masala Daba here on Amazon.com!

Stainless Steel Masala Dabba Box

Spice Tiffin Masala Dabba with Spice Levelers in Each Bowl

Stainless Steel Masala Dabba (Traditional Indian Spice Box!)