Blackened Mahi Mahi Eggs Benedict Demo - Kalypso in Hanalei - KVIC, myKauai.com [Chef Demo]

Kalypso's Hawaiian Teddy Bear takes us through their Blackened Mahi Mahi Eggs Benedict, step by step. Ingredients: green onions, madame pele spice, hollandai...

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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

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

The Secret Cebu Whole Lechon Baboy Recipe

A secretly guarded recipe for many generations lechon is the Filipino version of the roast pig and is a highly popular main dish during events holidays and festivities.  Especially sought for is the craving for the lechon's crispy skin and soft juicy flesh.  But among many varieties, the Cebu lechon is tagged as the Philippines finest and probably the whole of Asia.  It is so widely popular that even domestic airlines have accepted it as normal freight straight from the oven to various parts of the country.  What makes the Cebu lechon distinct is the arousing flavor that the Cebuanos have carefully tendered for so many generations.  Historically, the word lechon is literally leche, a Spanish word for milk.  So called because young pigs that are not yet mature enough are cooked over low coal fire during colonial times. Thus, the colloquial for suckling pig among other popular terms. The first known recorded fact of such method was practiced by the tribes of Papua New Guinea, who hunted wild boars for offering and cooked them over deep pits of burning hot stones. Eventually, Spanish adventurists in the Pacific began to import the method back to Europe and its Spanish colonies like Puerto Rico, Cuba, Brazil, Mexico and the Dominican Republic.  But the Filipinos actually inherited the method from its Chinese trading partners and eventually perfected the technique after World War 2, soaring into popularity by the 1980’s, a time of great political upheaval and celebration after the fall of the Marcos regime.  It was during this decade that the Cebu lechon started to flourish and spread to all over parts of the Philippines.  It even gave way to festivities celebrating lechon as a tradition of rich cultural values like the Parade of Roasted Pigs in the Balayan Festival of Batangas, Philippines.  But the original Cebu lechon recipe still remain the most popular to this day, still sought by Filipinos and foreigners alike.  And here’s that original secret Cebu lechon recipe that everyone of us has been so eager to learn.

Ingredients:

1 whole native pig (live weight 18 – 20 kilos)
salt and black pepper to taste
soy sauce
For the glaze:
1 liter of Sprite or 7up
For the stuffing:
10 bundles lemon grass (tanglad)
1/4 cup star anise
6 pieces of laurel or bay leaves (cut into small parts)
5 cups of crushed garlic
2 kilos green onion leave
8 pieces of halved saba bananas. (half-cooked through boiling)

Instructions:

1. First, shave hair follicles of the pig and remove the innards.  Rinse the pig and make sure there’s no more lumps of blood inside the stomach.
2. Then rub the insides with salt and pepper including the body.
3. Rub a little soy sauce on the inside belly of the pig.
4. Stuff the belly with saba bananas, anise, green onion leaves, crushed garlic and laurel leaves.
5. Next, stack the lemon grass the center stomach, and stitched the belly, making sure that no ingredients slip out.
6. Skewer the pig with a mid-size bamboo and split roast over hot charcoal. Do not put the charcoal directly underneath the belly of the pig but over both sides, slowly churning the pig roast.
7. While slowly roasting the pig, glaze it from time to time with sprite using a sponge. This will make the skin extra crispy.
8. Roast for a couple of hours until the meat is tender. Do not overcooked.

The spices and the lemongrass makes the flavorful Cebu lechon aromatic aside from its rich succulent taste. When you visit the Philippines, try every carnivore's favorite dish, whole roasted suckling pig or lechon baboy!

The main reason of its great popularity is because it is a delicacy which is so versatile that it can be combined with all kinds of  ingredients and then come up brand new dishes.  These new dishes can be sometimes termed as the recycled or leftover dishes.  An example of these dishes is lechon paksiw (paksiw na litson) which consists of leftover meat soaked in a vinegary sauce.  The most popular part of the lechon which usually eaten by many is the crispy pig’s skin which is like brittle candy or broken glass.  I love it because of its crispiness and it is the most delicious part which can be dipped in a liver gravy sauce, ketchup/catsup.  But most times I prefer Tabasco sauce and shoyu or my fave sili labuyo a Filipino condiment in a jar consisting of vinegar, garlic, spices, and baby birds-eye chili peppers.  The Philippines consists of 7,107 islands throughout the country, so you can expect that every island has its own versions or processes on how to roast lechon with its selected variant (chicken, pig, turkey, or beef).  The best is the Cebuano version in my opinion because of the use of tanglad or lemongrass.  The Indonesians have their version which is another story.  ;)

Ok I'm hungry now!!  Shucks no 24/7 lechonan here in Hawai!!  :P

oh wellz for another day.

Let's kaukau!!  :)

Cold Somen Salad Recipe

Ingredients:

1pkg. somen noodles - I used four bundles  
1/2 head of lettuce shredded
ham or char siu pork, cut "matchsticks"
2 eggs + 1-2 tsp sugar, cooked into thin sheets, cut "matchsticks"
1 pkg of kamaboko, cut "matchsticks"
3 stalks green onions, chopped
1 Japanese cucumber (optional) cut into matchsticks

Somen Salad Dressing:

6 tbsp sugar
6tbsp cider vinegar
2tsp salt (or to taste)
1 tsp pepper (or to taste)
2 tsp sesame oil
1/2 cup oil
1 tsp shoyu (soy sauce)
lemon wedges to taste

Cooking method:

Cook somen per package instructions.
Chop, cut, shred ingredients and set aside.
Prepare eggs and fry on nonstick frying pan and fold into sheet and cut thin.


Add all ingredients for dressing and whisk up in mixing bowl.


Add all ingredients in a bowl and drizzle dressing over ingredients for a colorful refreshing cold noodle salad on a hot summer day!!


So ono enjoy!!

7-11 in Hawaii sell these like this!!

Kamaboko (red fish cake)

Kamaboko (Japanese Fish Cake) & Crab Dip

Ingredients:

1 block Kamaboko (the pink and white one)
1 (8 oz) package of imitation crab meat
1 block cream cheese    
1/4 cup Mayonnaise
1/2 cup Green onions
Salt to taste
Black pepper to taste
1 box of Nabisco Ritz Crackers


Cooking Instructions:

Shred or chop the Kamaboko. Mix all 4 ingredients together.
Place all ingredients into a food processor and blend well, adding more mayonnaise if necessary to get the mixture to medium dip consistency.
Add salt or pepper to taste.

Serve on Ritz crackers, townhouse or rice crackers.

Best when eaten with either Ritz Crackers or Townhouse.

Not to mention a great filling for won tons!! which become none other than Crab Rangoon!!  :D

Enjoy and don't get addicted!!  LOL

Restaurant Style Egg Foo Yung

Ingredients:

5 large Eggs
1 tsp Salt (if using canned crabmeat, reduce to 1/2 teaspoon)
1 tsp Dry sherry
Dash Black pepper
1/2 C Fresh or canned crabmeat (or shredded cooked pork, chicken, ham, beef or shrimp)
1/2 C Julienne celery, no leaves
1/2 C Dried black mushrooms, softened in hot water for 15 minutes, squeezed dry, stems removed, and shredded
1 C Fresh bean sprouts (or drained and shredded bamboo shoots)
1/4 C Thinly sliced onion
3 Tbsp Canola, corn or peanut oil    

Restaurant-style Brown Sauce:

1 C Chicken broth
1/2 tsp Ketchup
1-1/2 tsp Light soy sauce
2 Tbsp Flour, mixed w/ 2 Tbsp cold water into a smooth paste

Cooking Instructions:

Gently beat the eggs with the salt, sherry and pepper. Add the crabmeat, celery, black mushrooms, bean sprouts and onion and mix well. Heat the oil in a non-stick wok or stir-fry pan over medium-high heat until the oil is hot but not smoking. Test by dipping the end of a spatula into the egg mixture and then into the oil; it should sizzle. Add the egg mixture to the hot oil. Let the eggs sit without stirring until the bottom is slightly set but the top is still runny. With a spatula, turn sections of the eggs over. Continue turning the eggs until the mixture is set on both sides. Serve immediately.

Sauce:

Mix the ingredients together in a saucepan. Cook over medium heat, stirring constantly with a wire whisk. Bring to a boil and stir until sauce is thickened. Simmer 2 minutes to eliminate the raw taste of the flour. Pour the sauce freely over the cooked eggs.

Enjoy!!

Easy Rice Cooker Spanish Rice

Ingredients:

1-2 cloves garlic minced
1 med round onion sliced then chopped fine     
4 cups rice
2 cans diced tomatoes or Pace picante salsa
1-2 tsp salt to taste
black pepper to taste
1 Tbsp chili powder
1 Tbsp cumin to taste
several sprigs fresh cilantro chopped
1-Tbsp canola oil
4 cups water

Cooking method:

Heat oil in rice cooker than add garlic and onions.

Stir fry until cooked down and wilted.

Add raw rice and fry until brown.

Add salsa and spices and continue frying.

Add water.

Set your electric rice cooker for white rice setting and it should come out fragrant and delicious!!

Great for filling tacos and burritos.

Or as a starch with your entree!!

Enjoy!

serving suggestion!!  :)

Thit Heo Nuong - Vietnamese Pork Chops

 Ingredients:

2-4 Tbsp brown sugar or Splenda
2 Tbsp Fish Sauce (nuoc mam or patis)
1 stalk green onion, cut into 1/2" sections
1 stalk Lemon grass, crushed and roughly chopped
8 cloves garlic, crushed and minced fine
2 Tbsp canola oil
fresh cracked black pepper to taste
1 Tbsp MSG (optional)
6-10 Boneless Pork Loin Chops

Procedure:

• Combine and mix well sugar, fish sauce, green onions, lemongrass, chopped garlic, MSG, black pepper and oil. Pour over chops in a shallow dish. Let marinate 3 to 4 hours, turning meat occasionally.
• Grill over charcoal or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked well done.

Serves 4-6 Enjoy!!
Let's kaukau na!! :)

This recipe is from Auntie Yvonne. She makes this her specialty at family gatherings and we all love it! The pork chops go well served with cucumber slices and iceberg lettuce over fragrant jasmine rice!! The dipping sauce is the spicy sweet sauce called nuoc cham used with the vietnamese crispy spring rolls (cha gio).