Sunday, August 22, 2010

Lechon Kawali Special (Chicharon/Sitsaron with Onions, Tomatoes & Bagoong)


1-2 crispy pork rind of chicharon chopped
1-2 tomatoes chopped
1 round onion chopped
1-2 Tbsp bagoong or patis to taste.
Fresh cracked black pepper
1-2 stalks of green leaf onions chopped


Chopped all and add to a mixing bowl and toss ligthly.

Top with fresh chopped green onions

Serve with rice!!


Hawaii's Ilocano favorite!!

Monday, August 02, 2010

Shrimp Ceviche

Shrimp Ceviche

If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.


* 1 pound medium-small shrimp, peeled and deveined
* 2 Tbsp salt
* 3/4 cup lime juice (juice from 4-6 limes)
* 3/4 cup lemon juice (juice from 2-3 lemons)
* 1 cup finely chopped red onion
* 1 serrano chile, ribs and seeds removed, minced
* 1 cup chopped cilantro
* 1 cucumber, peeled diced into 1/2-inch pieces
* 1 avocado, peeled, seed removed, cut into 1/2-inch chunks


1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.

4 Right before serving, add the cilantro, cucumber, and avocado.

Serves 4-6.

This recipe was my wife's request since she loves shrimp. I made a large batch and she ate it for breakfast, lunch, and dinner!! LOL :)


Hawaiian Style Beef Curry Stew

Hawaiian Style Beef Curry Stew


5 lbs Stew meat or beef brisket, cubed (more if you gotta have meat!!)
2-4 medium Potatoes, cubed
1 large Onion, quartered
2-4 large Carrots, sliced
3-4 stalks Celery, diced
3-4 Tbsp Curry powder (or more depending on your tastes)
4 C Water
2 cubes Beef bouillon
2-3 tsp. Salt (or more to taste)
1/2 C cornstarch and water
3-4 Tbsp Flour
1 stick of butter or margarine
Fresh cracked black pepper to taste
1-2 whole sweet green bell pepper (optional)
1-2 Tbsp canola oil

Cooking Instructions

Heat a frying pan with oil, add stick butter and melt over medium heat. Add flour to melted butter and oil to make a roux. Fry flour to a nice golden brown but be careful not to burn it. Add meat and brown on all sides. Place browned meat in pot with water to just cover meat and beef bouillon cubes. Cover and cook for 1 hour. Simmer 1/2 hour longer. Then add curry and vegetables. Cook covered until potatoes are done. Add salt then stir in cornstarch water slurry paste.


Serves an army!! hahaha :)

Serve with hot steamed white rice and your side of macaroni salad and you got a Hawaiian plate lunch!!

Vietnamese Carmelized Pork with Egg (THIT KHO)

Thit Kho

Vietnamese New Year's Stew

3-4 tablespoons sugar
5 pound pork butt, in 1-inch cubes
2-4 teaspoons fish sauce to taste
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, peeled
1/2 cup coconut juice (water from fresh coconut)
12 hard-boiled eggs, peeled
Melt sugar over low heat, cooking until caramelized and slightly brown. Stir in pork butt in cubes; brown.
Stir in fish sauce, salt, pepper, garlic and coconut juice. Add eggs and water as needed to cover. Bring to a boil, then simmer until meat is cooked through and eggs turn brown. Taste and adjust seasonings. Garnish with chopped fresh cilantro/chinese parsley and chopped green leaf onions. Spoon over carmelized sauce over dish and serve with hot steaming jasmine rice.
Optional: Add cabbage if there is enough liquid.

Serves 4-10

Enjoy!! :)