Garlic Shrimp Recipe

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Cat Chat 26: Simply Ono redux

Last month the Nonstop team had the difficult job of judging 22 pork dishes at Eat The Street. Yes, 22. It was painful. But with a plate of succulent Okinawa...

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Hawaiian Food

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Mambo #5 Plate Lunch

Plate Lunch Korean Rainbow Drive Song by Dennis James Lee.

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Hawaiian Food at People's Cafe in Honolulu (Guest Appearance with Grandma)

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FoodTube.net, Hawaiian Plate Lunch, Rainbow Drive-In, Honolulu, HI

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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

Learn The Best Kept Secret Recipe Behind The All-Famous Hawaiian Luau Pig and Its Ultimate Secret Sauce Today!

Psst… I’m Going To Show You How To Cook Hawaiian Luau Pig In Your Own Backyard and Amaze Your Friends and Family… Guaranteed!

Click HERE to find out how!!

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