Chicken Katsu Rice Plate Lunch at L&L Drive Inn , Hawaii

Bought this Chicken Katsu rice plate from L&L Drive Inn Hawaiian BBQ in Honolulu Hawaii. Yes it's pretty good. Battered fried crispy chicken katsu style with...

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Basic Hawaiian Macaroni Salad

To make a basic macaroni salad, just follow these guidelines:


The pasta: Cook 1 pound elbow macaroni (for really local Hawaiian style, cook until soft and fat, but you can go al dente if you prefer).


The flavoring: Stir in ¼ cup very finely grated onion. Not minced, chopped or sliced—grated. It should be liquidy (this is how they do it at Diner’s, a local eatery in Kalihi).


The mayo: At least 2½ cups for real local style. But there are no rules, so use less if you like. Or more.


The finale: Salt and pepper, to taste. Stir well; refrigerate.


Ingredients:


1 lb box of Elbow macaroni
1/4 C Carrots finely chopped
1/4 C Onions very finely minced
1/2 Cup  Best Foods Mayonnaise
1/4 Cup milk
1 Tbsp sugar or more to taste
Salt
fresh cracked black pepper
Paprika (optional)
1 Tbsp vinegar or more (optional) if you want it a little tangy.


Cooking Instructions:


Prepare macaroni according to instructions on box. Afterwards, rinse with cold water and drain again. Let cool for about 10-15 minutes. 


Add finely chopped Carrot and mix well. Add finely chopped onions and mix well. Combine mayonnaise and milk. mix well, then add to macaroni. Add salt, pepper and paprika to taste. 


Chill before serving.

Taste test the mayo and milk combo. Add more mayo or milk to suit your tastes. 

Hawaiian Style Chicken Katsu

Ingredients:


8-10 pieces boneless Chicken thighs (for a healthier recipe, use boneless/skinless thighs) but with the skin on its what gets it crispy!
2 large Eggs
1 C Flour
1 1/2 C Panko bread crumbs
Garlic salt to taste
Pepper to taste
1 tsp ajinomoto/MSG (optional)
Canola oil for frying

Dipping Sauce:


3 Tbps Ketchup
1-2 Tbps Worchestershire sauce
1 tsp Shoyu
1-3 tsp Tabasco to taste


For sauce, mix ketchup, Worchestershire sauce, shoyu, and tabasco.


Cooking Instructions:

1. Heat about a 1/2 inch of oil in a large pan or wok on high 375 deg F temperature. 
2. In a medium sized bowl, mix flour, garlic salt, pepper and ajinomoto/MSG (optional). 
3. In a separate bowl, beat eggs and add salt and pepper, set aside. 
4. In a third, shallow bowl or plate, place Panko. 
5. Dredge thighs in flour to evenly coat the thighs. 
6. After coated, dip coated thigh in the egg wash, then into the panko, making sure that all of the chicken is coated. 
7. Repeat with all of the thighs. 
8. Carefully place coated chicken in heated oil, turn when panko turns a nice golden brown (about 5-7 minutes per side). 
9. After chicken is cooked, drain on paper towels.

Chop and slice chicken thighs and dip in katsu sauce. Serve on a bed of shredded cabbage alongside white rice and macaroni salad for an authentic Hawaiian style plate lunch!


Ono!


Enjoy!

panko - Japanese breadcrumbs essential for katsu

Cheeseburger Macaroni & Cheese Goulash

Yesterday for lunch I cooked "Cheeseburger Macaroni & Cheese Goulash". I had a huge bag of elbow macaroni from Sam's in the cupboard and hamburger in the freezer. My mom taught me this recipe when I was growing up. It's one of those type dishes for the whole family that spawned from eating Betty Crocker's Hamburger Helper. It's good on the budget and is very filling. You don't have to buy Hamburger Helper since this is made from scratch. Much more onolicious. Good to bring to potlucks since you can make choke amounts so everyone can take home. I'm watching my carb intake but been good at portioning my servings for a dish like this.

Ingredients:

2-4 Tbsp canola oil
2 lbs ground beef
2 cups elbow macaroni
4-6 cloves of garlic, crushed and finely minced
1/2 round onion, sliced and chopped fine
1 bay laurel leaf ripped in half to release aromatic scent
1 8oz can corn niblets
2 80z cans tomato paste or spaghetti sauce or ketchup
Dash pepper to taste
Dash salt to taste
Dash MSG to taste (optional)
6 inches of celery top of stalk with leaves, chopped finely
6-8 American cheese slices, more if you want it cheesier (cheddar may be subsituted)
1/2 block of butter or margarine to taste, to counteract the sourness of the tomato sauce

Instructions:

Follow directions on macaroni packaging.
Boil water in pot, add oil and salt.
Add uncooked macaroni and stir so macaroni doesn't stick together. Cooking times may vary according to cooking instructions on packaging. Usually 6-10 minutes cooking times. Cook until macaroni is aldente'.
Drain and rinse, set aside in strainer.
In another pot, add oil and heat.
Add garlic, onions, celery and bay leaves. Fry until onions are translucent. Do not burn garlic.
Add ground beef and brown. Mash meat up to break apart chunks. Cook till well done. Drain and spoon out excess oil.
Add tomato or spaghetti sauce. Bring to a high simmer then low simmer.
Stir in macaroni.
Add cheese and butter.
Stir in can of drained corn niblets.
Simmer til desired consistency of cheese and sauce approximately 8-10 minutes or until macaroni is tender.
Add optional sugar or Splenda for desired sweetness if you don't want it tangy and sour from tomato sauce.
Add pepper and salt to taste.
To get fancy you may place in a pyrex casserole dish and layer cheese on top and bake in the oven for 450 degrees for 20 minutes or until the cheese melts and browns.

Serves 6-8 or about a weeks worth of good eats.
















Enjoy!  Let's kaukau!!