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)

Romaine Salad with Chicken, Cheddar, Apples, Spiced Pecans and Cranberry Vinaigrette

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts (about 3-4 medium)
Salt and black pepper
1 tablespoon canola oil
1/2 cup water
1 large head romaine lettuce, torn into bite-size pieces (about 8-10 cups)
8 ounces sharp or extra-sharp cheddar cheese, cut into 1/2-inch cubes
1 Granny Smith apple, cored and chopped or sliced thin
1/2 red onion, sliced thin
1/4 cup dried cranberries
1 cup spiced pecans, store-bought or following the simple recipe below

1 recipe Dried Cranberry Vinaigrette, see below for recipe

Method:

Pat the chicken dry with paper towels and season both sides with the salt and pepper. Heat the oil in a large 12-inch nonstick skillet over medium heat until the oil is shimmering and hot. Add the chicken and cook until it is nicely browned on one side, about 3 minutes. Flip the chicken over, add the water, and cover the skillet. Cook the chicken, letting it poach, until it is cooked through, about 5-7 minutes. Transfer the chicken to a cutting board and let it cool slightly before carving.

Toss the lettuce, cheese, apple, pecans, onion and dried cranberries together. Divide the salad among the serving plates. Slice the chicken on a diagonal and arrange over the salad. Serve with the vinaigrette. I prefer to let everyone douse their own salad with dressing, but you could toss the salad with 1/2 cup or so of the vinaigrette before assembling it on the plates and serve the extra dressing on the side.

Quick Spiced Pecans:

2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
2 cups pecan halves
1 tablespoon sugar

Melt the butter in a 12-inch nonstick skillet over medium-low heat. Stir in the spices and then the pecans. Toast the nuts, stirring often, until the color deepens slightly and they are lightly toasted, about 5-7 minutes. Transfer the nuts to a bowl and toss with the sugar. Let them cool completely before tossing with the salad.

Dried Cranberry Vinaigrette:

*Makes about 1 1/2 cups dressing

1/4 cup cranberry juice or water
1/4 cup dried cranberries
1/4 cup red wine or raspberry vinegar
1 shallot, peeled and quartered
1 small garlic clove, peeled
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup extra-virgin olive oil

Combine the cranberry juice (or water) and cranberries in a small microwave-safe bowl. Cover with plastic wrap and microwave on high for one minute until hot. Process the hot cranberry mixture, vinegar, shallot, garlic, thyme, mustard, salt and pepper in a blender until the shallot and garlic are finely chopped. With the blender running, add the oil and continue to blend until the dressing is smooth and well-combined. Thin the dressing, if needed, with additional cranberry juice. 

Serves 4-6

Refrigerate until ready to serve.




Enjoy good kaukau!!  :)

Basic Balsamic Vinaigrette

Ingredients:

1 garlic clove
1/4 cup quaity Balsamic Vinegar
1/2 teaspoon Dijon Mustard
pinch of salt and fresh cracked black pepper to taste
3/4 cup quality extra virgin olive oil
sugar or sweetener optional to your taste or none for a zero carb dressing

Method:

Add the Balsamic vinegar, Dijon mustard and salt, pepper, and garlic.

Give it a quick whisk  allowing the mustard and vinegar to combine and begin to emulsify.

Or you can cheat like I do and use my salad dressing mixer shown below which I purchased from Pampered Chef along with the garlic press!

Begin to slowly add the olive oil until well combined, being careful to add just a little bit at a time so the dressing will emulsify, the mustard should help emulsification so don't leave it out. 

You can add other ingredients, herbs and spices to kick it up a notch it's up to you.  But this is the basic recipe I use.

Store in a glass jar for about a week.

Ono!!  Enjoy with your Apple Orchard Chicken Salad!!

:)

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!!  :)

SPAM & Cabbage Stir Fry

Ingredients:

1 can SPAM
1/2 onion chopped
1 potato boiled or microwaved cooked, peeled and cubed (optional)
1 medium chopped ripe red tomato (optional)
1 medium cabbage sliced then chopped   
1 clove garlic crushed and minced fine
1/4 C Shoyu
fresh cracked black pepper to taste
1 bay leaf ripped in half
Canola Oil

Cooking Instructions:


Cut SPAM into strips or diced.
Slice half a round onion and chop and one medium cabbage thinly.
Chop one clove of garlic.
Heat canola oil in frying pan or wok
Add SPAM & all other ingredients.
Cook until cabbage is wilted and soft.
Serve over rice.

enjoy!!

Oven Kalua Pork

Ingredients:

2-4 lb pork butt bonesless or bone in.
2 cups water
1-2 Tbsp liquid smoke
1/3 cup Hawaiian salt or rock salt
    

Cooking Instructions:

Preaheat oven to 450 degrees.

Place pork, fat side up in roasting pan. Prick pork butt with fork or ice pick so smoke and salt marinades the meat.

Combine water and liquid smoke and pour over pork.

Rub salt all over pork.

Cover with foil or lid.  Wrap with Ti leaves or banana leaves for the authentic aroma of a Hawaiian underground oven or "imu".

Roast at 400 degrees for 3hrs.

Remove from pan and shred meat with 2 forks.

Spoon sauce over pork or rice and enjoy. 

Leftovers can be stir-fried with cabbage for a delightful Hawaiian islands favorite!

CHINESE SWEET SOUR SPARERIBS

Ingredients:

2-4 lbs pork spareribs
2 tablespoon soy sauce
2 tablespoons flour
3 tablespoons salad oil
2-4 cloves garlic, crushed, peeled, minced.
2 bay leaves
1 small piece  ginger root, crushed
2/3 cup vinegar
1 1/2 cups water
1 cup light brown sugar
salt to taste
fresh cracked black pepper to taste

Procedure:

Cut spareribs into 1 1/2 inch pieces. Sprinkle soy sauce and flour over spareribs; mix gently.
In a large saucepan, heat oil. Brown spareribs with garlic and ginger; drain off fat.
Add remaining ingredients and simmer 45 minutes.
Cook on low heat until tender. Thicken with 1Tbsp cornstarch/water slurry.
Add thinly sliced turnip and carrots(optional).
You may add 1 can pineapple chunks and the pineapple juice in the last 5-10 mins of cooking.

Makes 6-8 servings

Get your rice ready!!

Tinolang Manok (Chicken with Papaya in Ginger Soup)

Ingredients:

1 whole chicken or 6-10 chicken thighs, cut into pieces.

1-2 young green papaya or sayote, peeled and cut into 1-2 inch chunks or cubes.

4-6 inches ginger, crushed and sliced into strips

1/2 cup dahon ng sili (chili leaves) or malunggay leaves, or ampalaya (paria) leaves

1-2 cups water

1-2 bay leaves

6-8 garlic cloves, crushed, peeled and minced

1 yellow or white onion, diced

4 tablespoons oil

2 tablespoons patis (fish sauce) or to taste

fresh cracked black pepper to taste


Cooking Instructions:

1. In a stock pot, heat oil and sauté garlic, onion, bay leaves, and ginger.
2. Add chicken pieces and brown evenly.
3. Add enough water to cover chicken.
4. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
5. Season with patis and black pepper.
6. Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
7. Add sili leaves then turn off the heat.

Serve steaming hot on a bowl with plain rice on the side.

Enjoy masarap yan!!


mangan tayon!!

What Are the Health Benefits of Balsamic Vinegar?

Balsamic vinegar is made of sweet trebbiano grape pressings. The grape pressings are boiled until these turn dark. The syrup is prepared for the aging process. The dark syrup is placed into oaken kegs with a certain vinegar to begin the process of aging. Through the years, the kegs become smaller before being placed on the market. When the moisture evaporates, it thickens and concentrates the flavor of the vinegar. Many people have used balsamic vinegar to treat infections, wounds and body aches.

Digestive Aid

Erica Brigati, a registered dietitian, states on Livestrong.com that balsamic vinegar contains antioxidants, called polyphenols that "may boost the activity of the digestive enzyme pepsin. This enzyme helps to break proteins down into smaller amino acids." According to Ms. Brigati, this process enhances the immune system, metabolism, cellular repair, and muscle building. Balsamic vinegar also contains acetic acid, which helps the body absorb certain minerals that can strengthen bones. Reduces Fat
Reducing fat in the body is another health benefit of balsamic vinegar. Using it as a substitute for regular salad dressing or mayonnaise can reduce overall fat and calorie intake.

Diabetes

Using balsamic vinegar with meals can help control diabetes. Ms. Brigati states, "It appears that as little as five teaspoons of the vinegar with a meal can improve insulin sensitivity." Better insulin levels means having better control of diabetes. Antioxidant Activity
Balsamic vinegar's antioxidants, such as polyphenols, protect the body from cancer and heart disease. Antioxidants protect from cell damage and improve the immune system. Antioxidants guard against harmful radicals in the body. Ms Brigati reports, "More research is needed though to further evaluate the polyphenol content of balsamic vinegar and their exact mechanisms of action."

Other Health Benefits of Balsamic Vinegar

Marion Volk, a lecturer, practitioner and registered provider, states at Alstudio.com that balsamic vinegar can help reduce headaches and lower the risk for anemia. She points out that balsamic can suppress appetite, and help to control weight. Ms. Volk also reports that adding balsamic vinegar into a diet can help an individual to become more energetic, and less fatigued.

What is Balsamic Vinegar?

Tradizionale

Balsamic Vinegar Characteristics

Pronounced: ball-SAHM-ick VIN-uh-ger

Real Balsamic Vinegar requires at least 12 years to make, and some take 25 years! Modena, Italy, a town in the northern region of Italy between Milan and Bolgna, is thought of as the home of Balsamic Vinegar. Grapes, primarily the Trebbiano grape, are crushed to make a must just like the first step in making a wine. The must is filtered through a course sieve and transfered to open kettles and simmered between 180 and 195 degrees Farenheit for 24 to 42 hours until it is reduced about 30-50% to a fruity syrup. The must, now called mosto cotto (cooked must) is cooled and transferred to a 60-liter oak cask containing about 1/3 of the vinegar from the prior year.

Clay's Kitchen : Clay's KitchenTraditional Balsamic vinegar makers have a minimum of 5-6 different size casks (with a maximum of 10-12) made of different types of wood called a battery. The must is successively decanted in a process called rincalzo into casks of different woods, each progressively smaller. For example, the must may move from a 60-liter oak cask to a 50-liter chestnut cask to a 40-liter cherry wood cask to a 30-liter ash cask to a 20-liter mulberry cask. Each different type of wood contributes to the taste of the vinegar as it ages. The casks have a hole on the top which is partially covered to allow evaporation. As the must ages in each cask, evaporation reduces the volume and intensifies the flavor. As much as 85% of the volume is lost in evaporation. This means that in 12 years, the original 60-liters will be reduced to only 9-liters of vinegar!

Varieties

Tradizionale
True balsamic vinegar is tightly controlled by a consortia in Modena and Reggio Emilia that govern every aspect of how the vinegar is produced and aged (including the shape of the bottle and the foil used on the cap!). True balsamic vinegar wears the name Aceto Balsamico Tradizionale di Modena or di Reggio Emilia on the label. Tradizionale is the key word. It must be aged for a minimum of twelve years in wooden casks and be approved by master tasters. Small bottles of tradizionale balsamic vinegar start at about $75 and go upwards of $400.

Condimento Balsamico
Vinegar makers who do not live in Modena or Reggio Emilia, or who don't want to endure the strict governace of the consortia, produce vinegar the same way, but may not age the vinegar for a minimum of 12-years. These vinegars are grouped under the name, condimento balsamico, and may be called salsa balsamica or salsa di mosto cotto.

Aceto Balsamico di ModenaThen there is Aceto Balsamico di Modena which may or may not be aged in wood and it isn't aged for a long period of time. Sometimes it is a mixture of concentrated grape juice, strong vinegar and caramel coloring. Sometimes it is a mixture of red-wine vinegar and caramel. This is the type of balsamic vinegar probably makes up 75% of the balsamic vinegar found in grocery stores in the US.

Modena, Italy

Trebbiano Grapes

Condimento Balsamico

Aceto Balsamico di Modena

Aceto Balsamico di Modena

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