Wednesday, October 02, 2013

Hawaiian Shoyu Chicken


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

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

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!!


Serves 6

Saturday, August 17, 2013

Bi Bim Guk Su - Korean Spicy Cold Noodles Recipe


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


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!!  :)

Thursday, July 25, 2013

UVioO – Generating Leads and Making Money Online

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Uvioo is the first website paying you for posting or sharing clips or vidz on Facebook and other networks to your friends and colleagues, it recently has in excess of 69,950,181 vidz shared by individuals every day which its members are getting compensated for daily!

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Watch this video!!

Sunday, June 09, 2013

Zippy's Chili Recipe

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


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!

Tuesday, May 28, 2013

Banh Mi (Vietnamese Baguette Sandwich)

Banh Mi, is a popular Vietnamese sandwich, usually made on a wheat and rice flour baguette bread. Inside are thinly sliced carrots, daikon, cucumbers, onions, cilantro, jalapeno peppers -- then filled with a variety of meat or tofu fillings (grilled pork, ham, head cheese, etc.)

There are many types of fillings that can be put into Banh Mi but the most popular version includes cucumbers, pickled carrots and daikon, onion, cilantro, pate, butter, roasted or grilled pork, Vietnamese sausage, ham.  The Banh Mi is a popular Vietnamese fast food because of its low price and delicious taste.  Banh mi are not your ordinary sandwiches; they’re crunchy, filled fusion baguettes, stuffed full of fresh, fragrant and tasty Vietnamese ingredients.  This popular street food originated after French settlers first introduced bread to Vietnam back in the late 18th century.  But as the years progressed and the French rule eventually ended, the Vietnamese began to introduce their own fragrant and spicy flavors, including marinated grilled meats, pickled vegetables, fresh herbs and lots of chili peppers.


1/2 cup shredded carrot
1/2 cup grated peeled daikon radish
1 tablespoon cider vinegar
2 teaspoons sugar
1/4 teaspoon kosher salt
3 tablespoons chili garlic sauce (such as Lee Kum Kee)
1 1/2 teaspoons sugar
1 (1-pound) pork tenderloin, trimmed
Cooking spray
1/2 teaspoon salt
3 tablespoons fat-free mayonnaise
2 (20-inch) baguettes (about 8 1/2 ounces each)
16 thin cucumber slices (about 1 cucumber)
16 cilantro sprigs
1/4 cup thinly sliced green onions (about 2)
1 seeded and thinly sliced jalapeño pepper


1. Combine the first 5 ingredients; cover and let stand 15 minutes to 1 hour. Drain.
2. Preheat oven to 400°.
3. Combine the chili garlic sauce and 1 1/2 teaspoons sugar; stir well. Place pork on the rack of a small roasting pan or broiler pan coated with cooking spray. Spread 2 tablespoons chili garlic mixture evenly over pork; sprinkle the pork with 1/2 teaspoon salt. Bake at 400° for 20 minutes or until a thermometer registers 155° (slightly pink). Cool; cover the pork, and refrigerate.
4. Combine mayonnaise and remaining chili garlic sauce mixture; cover and refrigerate.
5. Cut each baguette horizontally, cutting to, but not through, other side using a serrated knife. Spread mayonnaise mixture evenly on cut sides of baguettes. Thinly slice pork; divide pork evenly between baguettes. Top evenly with carrot mixture. Arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. Top evenly with onions and jalapeño. Press top gently to close; cut each baguette into 4 equal servings.

In Hawaii there is a local Vietnamese bakery and restaurant named Ba-Le Sandwich and now a huge full scale bakery operation in Honolulu called La Tour.  My favorite type of banh mi is the pate and steamed pork version.  Lots of cilantro, jalapenos, sriracha, mayo, and hosin!  
My favorite pate and steamed pork!!  Heaven in baguette!!

Winnahz!!  I like kaukau!!  :D

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.  :)


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.


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!!