Beef Chow Fun

Beef Chow Fun cooked on a high heat wok burner. I am thinking about trying this recipe on a conventional home stove. Do you think it would make a difference?

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Kabocha Pumpkin with Soy Ginger Glaze

Chef Keoni Chang shares this delicious recipe for braised Kabocha Pumpkin with a Soy Ginger Glaze. Braising kabocha pumpkin brings out its sweet, nutty flavo...

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

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

SPAM PINAKBET STIR FRY!

Ingredients:

4 Japanese long eggplant

2 tablespoons cooking oil

2 bay leaves (laurel)

2 cups water

2 cups cherry tomatoes

1 whole yellow or red onion

2 inch finger piece ginger sliced in half crushed

1-2 tablespoon minced garlic  More the better!

Salt and pepper, to taste

2 tablespoons bagoong (Filipino fish sauce) or harm ha (Chinese fine shrimp paste)

1/2 cup water 

2 cups long beans

1/4 lb sweet peppers

2 long bittermelons cut

1 pound whole okra pods

1/4 pound kabocha pumpkin

2 zucchini

1 can low sodium SPAM

Instructions:

Soak all big veggies in water then drain.  Cut all large veggies in diagonal cuts as this is a stir fry and you want the veggies to cook fast.  Heat a large pot or wok over medium-high heat. Add oil, onion, ginger, garlic and bay leaves.  Stir fry to release aromatic but do not burn.  Add tomatoes and continue to stir fry.  Add long beans and stir about 3 minutes.  Add bittermelon, eggplant, pumpkin, zucchini, and okra last.  Each layer of veggies about 3 minutes each.  Cut SPAM into 1-2 inch cubes. Add water if it get dry.  Add bagoong or shrimp sauce and a little more water, if needed.  TASTE!  Don't make it salty!  You may add sugar if you want it a little sweet.  It's up to you.  You're da cook!  

Ok this is for fast cooking.  Usually Ilocanos do not stir fry pinakbet but this is a adaptation.  Pinakbet is a stewed veggie dish but this is a stir fry version like how Max's of Manila Restaurants make their version.  But mine is not as pretty.  hehehe  :P  

You can keep this vegetarian and not add the SPAM but since I had a can smiling at me in the cupboard.  

oh wellz.  ;)  

In Hawaii you make with what you got in da house.  You cook you improvise.  Get your Iron Chef on!!

Serves 8.

Get your inappoy or rice ready!!  Let's kaukau!!  :)

Misoyaki Butterfish Recipe

Ingredients:

4 pieces butterfish aka black cod aka sabelfish filets
1⁄3 Cup sake
1⁄3 Cup sweet mirin
2⁄3 Cup sugar
1 Cup white miso paste
1 inch grated ginger root
2 inches minced fine green onion


Instructions:

To make the misoyaki marinade, bring sake, mirin and sugar and ginger to a boil for 5 minutes.
Reduce to a simmer for 10 minutes. Remove from heat and whisk in miso until well incorporated. Allow to cool.
Generously marinade butterfish in misoyaki marinade for 48-72 hours.
Pre-heat oven at 450 and bake fish for 5-8 minutes.
When fish is almost cooked broil for an additional 2-3 minutes until well caramelized. Make sure you watch the fish closely since it can burn quickly.
Add green onion and serve with steamed hot white rice!

Let's kaukau enjoy!!  :)

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!!