Sweet Sour Spareribs

I show you how I make my sweet sour spareribs. I had an uncle that begged to take home the leftovers and asked me to always make this dish when I saw him :) ...

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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!

Sata Andagi (Okinawan Doughnuts)

Andagi is an Okinawan deep fried doughnut. It is also known as "sata andagi." Andagi is the Okinawan term for all deep fried dishes, anda is Okinawan for oil. Although Okinawans in Hawaii use the term andagi only to refer to sata andagi, savory as well as sweet deep fried foods are all properly called andagi.

Ingredients:

4 cups flour
4 teaspoons baking powder
2 cups sugar
1/2 teaspoon salt
1/3 cup evaporated milk
2 tablespoons vegetable oil
1 teaspoon vanilla
4 large eggs, slightly beaten
Vegetable oil, for deep frying

Instructions:

Combine flour, baking powder, sugar and salt. Make a well in center
Combine milk, oil and vanilla in a measuring cup, then add enough water to make 1 cup of liquid. Add eggs. Pour into well the dry ingredients.
Mix by hand until barely moist. Preheat oil to 350 degrees then lower to 330 degree F.

Drop dough by hand, or use a large spoon or ice cream scoop. Fry until golden, about 8 minutes. Andagi is done when a skewer or chopstick poked into the center comes out clean.
Drain on paper towels.

Makes 4 dozen.

So ono when it's hot and crispy right out of the oil!!

Let's kaukau!!

:)

SPAM MUSUBI RECIPE

Ingredients:

4 cups uncooked Japanese sushi rice

4 cups water

5 sheets sushi-nori (seaweed)

1 can SPAM, SPAM LOW SODIUM, or SPAM Lite

1/4 cup soy sauce

1/4 cup sugar 

1/4 cup sweet rice wine (mirin)

Furukaki seasoning

A SPAM Musubi Maker.

A SPAM Slicer if you have one.

Yields about 10 musubis

Cooking Instructions:

• Cook rice in rice cooker. If no rice cooker is available, put rice and water into a large heavy saucepan. Heat water and rice until boiling then immediately turn down and simmer for approximately 20-25 mins. or until soft and water is evaporated. 
• Boil soy sauce, sugar and rice wine. After it boils, turn off flame. 
• Cut SPAM into 1/4 in. wide slices or use a SPAM Slicer if you have one. Fry in pan. Soak fried SPAM in soy sauce mixture. 
• Line a SPAM Musubi Maker with sushi nori so that both sides stick straight up. Spread cooked rice across bottom of SPAM Musubi Maker, on top of nori - 1/4 inch high. 
• Sprinkle furukaki on top of rice. Place two pieces of SPAM in SPAM Musubi Maker on top of rice. SPAM should cover most of the length of the SPAM Musubi Maker  Spread more cooked rice on top of spam - 1/4 in. high. 
• Sprinkle furukaki on top of rice. Fold over one side of the nori. Use musubi maker insert to press down on top of nori, rice and SPAM. Fold over other side of nori and press down. 
• Remove musubi log from SPAM Musubi Maker. Cut to your desired length.

Enjoy so let's kaukau now!!  Posting this makes me hungry!!  :D