Paleo Bread (Gluten-Free!) | Rule of Yum recipe

This recipe is dairy-free, gluten-free, soy-free, and paleo-friendly. Today we're making homemade, gluten-free, paleo bread. If that's too many adjectives f...

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COOKING- Beef Pho Recipe

FINALLY, highly requested :) I keep my recipes quite simple and I do make my Pho a little different every time, depending on my mood! What I forgot to includ...

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COOKING with JOHNI - Spam Fried Rice

This inexpensive and easy dish is a family favorite. Flavorful fried spam and jasmine rice with peas, corn and eggs makes a healthy meal that even picky eate...

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Hawaiian Grown TV - Restaurant Week Hawaii 2011 - Eggs n Things

http://www.restaurantweekhawaii.com/ Restaurant Week Hawaii is a seven day celebration of the cuisine scene in Hawaii. From fine dining to fast-food, partici...

Loco Moco

Loco Moco is a Hawaii favorite and our Top Chef Keoni Chang shows us some great tips to prepare this hearty delicious dish. Gravy all over, fried egg, a nice...

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!!  :)

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!!

:)