Easy Beef Stew Recipe - Slow Cooker Recipe

Easy beef stew recipe. I'll show you how easy it is to make a delicious beef stew in your slow cooker ( crock pot ) Video link at the end of this recipe for ...

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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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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!!  :)

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.

Ingredients:

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

Preparation:

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

Vegan Asian Salad with Hoisin Sesame Balsamic Vinaigrette

Ingredients:

1lb fresh rinsed spinach
1 head romaine lettuce chopped
1/4lb mung bean sprouts
1 carrot peeled shredded
1 cucumber sliced and diced
1 large tomato sliced into wedges or 10 cherry tomatoes
1 green bell pepper seeded and chopped
2 nori sheets cut into flakes
chinese parsley or cilantro chopped
1 tsp ginger root minced
1 clove garlic crushed and minced fine


Dressing:

balsamic vinegar
hoisin sauce
sesame oil
extra virgin oil
black pepper


Procedure:

Cut veggies according to your preference. Combine in mixing bowl drizzle dressing either premix or straight drizzled from the bottle like me and toss.  No salt needed.  Hoisin is perfectly salty by itself.  Also add chili pepper flakes if you like it spicy.  Also can add slices of fresh oranges or canned mandarin too.

The tanginess of the balsamic with the sweetness of the hoisin along with the smoky sesame oil is a wonderful
combination I found out.   You'll love it too!


Yields about 2 big bowls for me or 4 servings!!  LOL

Enjoy kaukau time!!

Pressure Cooker Corned Beef and Cabbage Recipe

Ingredients:

4-6 cups water to just cover the brisket.
2 ½ - 4 lbs point cut corned beef brisket with spice packet
3 garlic cloves, smashed and coarsely chopped
2 bay leaves
4 carrots , cut into 3 inch pieces
1 head cabbage , cut into 6 wedges
6-8 peeled and quartered potatoes
3 peeled and quartered turnips or celery (any additional veggies you enjoy)
1 round onion quartered into wedges (optional)
horseradish sauce (optional)


Directions:

1. Pour water into pressure cooker.
2. Add brisket; over high heat, bring water to a rolling boil.
3. Skim residue from surface and spice packet.
4. Add garlic and bay leaves and secure lid.
5. Over high heat, bring to high pressure.
6. Reduce heat to maintain pressure and cook 45mins to 1 hour.  Check for tenderness.  If you overcook it the meat will fall apart into shreds and we don't want that.  You'll want a soft tender intact slices of corned beef.
7. Release pressure according to manufacturer's directions and remove lid.
8. Add vegetables to brisket and liquid, stirring gently.
9. Secure and lock lid over high heat, bring steam to high pressure.
10. Reduce heat to maintain pressure and cook 6 minutes.
11. Release pressure according to manufacturer's directions.
12. Remove lid.  Cool pressure cooker over running water after releasing pressure valve.
13. Plate dish and serve with bread/rolls with butter or how we kaukau in Hawaii with hot steamed rice!
14. Simple and fast.  Crockpot cooking is for people who want to wait.  Not me I want to cook fast and kaukautime!!  LOL  :D

Serve with horseradish sauce or yellow mustard.  In Hawaii we also got shoyu or soy sauce with tobasco sauce mixed together instead of the yellow mustard or horseradish sauce.  Get da rice let kaukau now!!


Servings: 6

Ok let's kaukau!! It's St Patrick's Day!!  :D  Enjoy!  God bless!

Hawaiian Style Beef Curry Stew

Hawaiian Style Beef Curry Stew

Ingredients

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
water

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.

Enjoy!!

Serves an army!! hahaha :)

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