Easy Paleo Recipe - Lemon Garlic Shrimp

Easy recipe for people following the paleo diet.

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Betty's Prime Rib

Website: www.bettyskitchen.us New Cookbook: "The Bettyskitchen Collection, Second Edition" available on www.Amazon.com or www.CreateSpace.com In this video, ...

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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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COOKING WITH MMM... MAMA LIKEY! Italian Hamburger Casserole

1 pound lean ground beef 2 tablespoons oil 1 teaspoon salt 1/8 teaspoon pepper 2 garlic cloves, chopped 2 2/3 cups water 2/3 cup milk 1/4 cup butter or marga...

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How to Make Salsa Thai-Mexican Fusion Salsa Recipe cinco de mayo recipes

Our lovely host, Kae shows you how to make a Thai variation on the world's favorite chip dip recipe. It's restaurant style, traditional Mexican tomato chili ...

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Beef Chow Fun

Beef Chow Fun cooked on a high heat wok burner. I am thinking about trying this recipe on a conventional home stove. Do you think it would make a difference?

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Slow Cooker Beef Stew - Lynn's Recipes

Lynn demonstrates how to make beef stew in the slow cooker. A great Fall recipe. 2 pounds of beef stew meat ¼ cup flour Kosher salt and pepper 1-1/2 cups bee...

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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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Simple Fried rice with Spam and Mixed Frozen Veggies (Peas, Carrots & Corn)

Audio is really bad due to exhaust fan. Please turn up volume. Thank you. ** This is my second revision of my simple fried rice. I like this revised versi...

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Spam and Veg Fried Rice

Some parts of this video have been cut down and speed up to cut down video time. There are some tips given during the video so you might want to turn up the ...

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Super Bowl Food - Hawaiian Garlic Chicken Recipe

Hawaiian Garlic Chicken is a killer Super Bowl Party food that you're gonna love! Garlic Chicken is another great Hawaiian favourite that's super easy to mak...

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

Balsamic Vinaigrette

I was craving for some light food since I've been lazy and buying Wendy's Apple Pecan Grilled Chicken Salad with their refreshing Pomegranate Vinaigrette.  So I decided to make my all time favorite basic dressing here.  Real fast and quick if you have all the ingredients in your cupboard and fridge.   

Ingredients:

1 tsp garlic, grated or finely minced
1 tbsp Dijon mustard
1/4 cup balsamic vinegar
1/2 cup olive oil
1 tsp lemon juice
salt and pepper, to taste


Directions:

Whisk vinegar, mustard, lemon juice salt and black pepper in bowl using stainless steel whisk. Slowly add oil, whisking until well blended. Cover and refrigerate until ready to use.
Yield: 6 servings

Ingredients

Get your toss salad greens and drizzle the dressing over!!  Ono it's kaukau time!!  Enjoy!!  :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

Bi Bim Guk Su - Korean Spicy Cold Noodles Recipe

Ingredients:

2 fresh cucumbers, in long, skinny shreds, sliced match stick size

1 small carrot, thinly sliced, slivers

2 c. watercress, 1 ½-inch pieces chopped

2 c. parboiled and rinsed in cold water and drained - bean sprouts

1 c. shredded red or white head cabbage (optional)

10 ounces kimchi, chopped coarse, with juice

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon crushed garlic

1 teaspoon toasted sesame seeds

1 tablespoon vinegar

1 tablespoon sugar

Korean nori or seaweed flakes

14 ounces Korean wheat-flour noodles, dried

2-3 soft boiled eggs, peeled cut in halves

Procedure:

Combine ingredients except noodles, using hands to distribute seasonings evenly. Set aside.

Bring 10 cups of water to a boil; add noodles. Cook 7 minutes, stirring to prevent clumping. Strain and rinse with cold water to chill.

Add noodles to salad mixture, reserving some salad for garnish. Mix to coat noodles.

To serve:  Place the noodles on top in a swirl in individual bowls. Top with reserved salad mixture and soft boiled egg halves!  Adjust to taste so you can get your spiciness level!  No foget to sprinkle nori flakes too eh!

Serves 3 to 4

Also you can add chopped kalbi, bulgogi, teriyaki beef or chicken as one of the toppings.

So refreshing onolicious for a hot summer day or whenevahz!!

Let's kaukau!!  Enjoy!!  :)

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!

Pork Sarisari (Pork with Mixed Vegetables)

Here is a dish my grandfather would cook for us when we were little. It brings back so much memories. The pork is soft and tender with the sweet taste of the squash. The broth is rich and delightful on a cold night. Heat the soup and add cold rice and you got a typical Ilocano dish easy to cook and prepare.
This dish is locally also known as "Pork Sarisari" as in a mix of vegetables.  The local Ilocano restaurants make a shrimp version also.  Also a word of note.  This dish is only indigenous to Hawaii from the local Ilocanos which migrated to Hawaiian Islands during the plantation era of the 1900's.  Try go Philippines and ask them you want to order this dish or go to Max's Restaurant and they'll look at you funny.  :)

Ingredients:

2-3 lbs fresh pork chops, sliced thin (pork ribs is also good)
1 2 lb small Chinese long squash, peeled, cut lengthwise, then cut into 1/4" slices
1/2 round yellow union, sliced thin
1 whole red ripe tomato, halved and sliced thin
2 fresh cloves of garlic, crushed, peeled, and minced fine
1 whole bay leaf, ripped in half
2-4 Tbsp fish sauce (nuoc mam or patis)
fresh cracked black pepper to taste
dash MSG to taste (optional)
1 Tbsp white vinegar
fresh cold water
vegetable oil for frying
Optional vegetables :
2 long eggplants, diagonal slant slices
1-2 lb. Chinese long beans or sitaw, cut in 2 inch length pieces
1 bunch of ong choy or water spinach, cut in 2 inch length pieces.  Separate leafy part from stems.
Add stems first to simmering broth then add leafy part last.  Try not to overcook it.

Procedure:

Heat a 6 qt pot with cover. Add 2 Tbsp oil and heat til smoking. Add pork and stir fry. Brown and cook pork well done about 10-15 mins on high heat. Season with pepper and bay leaf while frying. Add onions, tomato, and garlic. Continue to stir fry until vegetables are translucent and wilted. Add additional oil if needed. Add 4-6 cups of fresh water to pot, cover and bring meat to a nice boil then lower heat to simmer. Simmer til meat is tender. Add fish sauce, MSG, and white vinegar to soup. Add squash to pot and cover. Cook til squash is soft. Add more pepper and patis to adjust to your taste. Serve with white rice.

This dish is closely similar to Pork Sinigang but without the tamarind powder mix.  The broth or sabaw is not tangy.  Also I add a Tbsp of vinegar to the broth so the dish keeps and doesn't "turn" or spoil quickly on account of the tomatoes.  It makes the sabaw acidic like how adobo doesn't spoil without refrigeration.

Serves 3-4

Ok I hungry let's kaukau!!