Cantonese Braised Beef Brisket and Tendon

Ingredients:

2 lbs beef brisket cut into 1-2 inch cubes

2 lbs beef tendon, cut into bite sized pieces (1-2 inches)

3 Tbsp canola oil

1/2 cup Shaoxing wine or any type of whiskey

2 cinnamon sticks

3-4 star anise

4-6 cloves of garlic, crushed, peeled, and minced

2-4 bay leaves

1 fat thumb ginger, peeled and sliced into thick disks

1 medium piece of rock sugar (or to taste), if you can’t find rock sugar, use regular sugar or splenda

1-2 tsp salt

1-2 Tbsp soy sauce

2 large or 4-5 small daikon, peeled and cut in large chunks (optional)

2 cups water

Method:

1. In a large pressure cooker heat oil and saute the garlic, ginger, and herbs to release the aromatics.
2. Add rinsed and drained beef to brown in pot. Add tendon and continue to brown evenly.Next
3. add water, soy sauce, wine, and vinegar.
4. Bring to a high heat to boil and simmer.
5. Cover pressure cooker and let reach appropriate PSI for you cooker. (or when the valve rattles etc)
6. Time at set pressure for about 45mins or so. check tenderness of meat and tendon consistency.
7. Add salt and sugar for desired taste level. Add more water or less for desired sauce thickness. (some like it sticky gooey over rice!!)

You can do the same without a pressure cooker but it will take 2-3 hours longer and if you have the time and patience.

Get your rice ready and enjoy!!

Serves 4-6

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. 

Easy Falafel Recipe

Close up!! uh-oh I'm hungry now!! :D

Ingredients:

* 1 can S&W garbanzo beans rinsed and drained a few times unless you want to buy the dried beans and soak them overnight. 
* 1 medium white or yellow onion, roughly chopped (about 1 cup)   
* 1 bunch tablespoons finely chopped fresh italian parsley (optional) about 1/4 cup  
* 1 bunch tablespoons finely chopped fresh cilantro or chinese parsely.  Use the roots, stems, everything!! about 1/4 cup
* 1-2 teaspoon salt   
* 1/2-1 teaspoon dried red pepper flakes more or less if you want spicy (optional)
* 4 cloves of garlic   
* 1-2 Tbsp cumin   
* 1-2 teaspoon baking powder   
* 4-6 Tbsp flour
* fresh cracked black pepper to taste
* canola oil for deep or pan frying
* 1-2 large tomatoes chopped or 8-10 cherry tomates quarted
* 1-2 english or japanese cucumbers peeled and sliced or cubed chopped
* 1 chopped or sliced sweet red onion (optional)
*  pita bread heated on a warm dry frying pan.
* 3-4 romaine leaf lettuce roughly chopped

Method:

1.  Place the drained, chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.  

2.  Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse just a time or two. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.  

3.  Form the chickpea mixture into balls about the size of walnuts. Did you know that there are such tools as falafel scoops? They are available in Middle-Eastern markets. I use my cookie dough scoop which is about the same size. You can also make patties instead of balls.  

4.  Heat 3-4 inches of oil to 375 degrees in a deep pot and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.

We enjoy falafel stuffed into pita bread and then we add chopped tomato, lettuce cucumbers and the following yogurt sauce.

Yogurt Sauce for Falafel

* 1 cup no-fat, plain yogurt   
* 3 tsp minced garlic   
* 2 T fresh lemon juice   
* 1 T dill leaves
* salt and pepper to taste!

prepped and ready!

prepping to go into food processor!

roll into balls and drop into hot deep fry oil!! Can be made into patties for falafel veggie burgers!!

S&W Garbanzo Beans

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

Pasta with Shrimp Scampi

Ingredients:

canola oil
Kosher salt
1 1/2 lbs linguine, spaghetti or angel hair
6 Tbs (3/4 stick) unsalted butter
5 Tbs good olive oil
3 Tbs minced garlic ( 9 cloves)
2 lbs large shrimp, peeled and deveined
1/2 tsp freshly ground black pepper
3/4 cup chopped parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 lemon, thinly sliced in half-rounds
1/4 tsp hot red pepper flakes

Method:

Drizzle some oil in a large pot of boiling salted water, add 1 Tbs of salt and linguine, and cook for 7 to 10 minutes, or according to directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 Tbs of salt and the pepper and saute until the shrimp turn pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest. lemon juice, lemon slices and red pepper flakes.
Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well and serve.

serves 6

Enjoy!!

with linguini

with angel hair

Shrimp Canton with Pineapple

Ingredients:


2 lb. shrimp

peanut or canola oil for deep frying

2 eggs, slightly beaten

1 cup water

1 cup flour

1/2 teaspoon salt

1 can (1 lb, 4 oz) pineapple chunks with juice syrup

1/2 cup vinegar

1/4 cup catsup

1/2 cup sugar

2 teaspoons salt

1 teaspoon soy sauce

1/2 teaspoon monosodium glutamate (optional) I don't actually use it!!

dash of hot pepper sauce ( i prefer Tabasco!!)

2 tablespoons cornstarch

2 tablespoons water

1 teaspoon toasted sesame seed

Procedure:

Shell and clean/devein shrimp. Heat deep fryer with oil to 360 degrees F. Combine eggs and the one cup water. Add flour and the 1/2 teaspoon salt; mix lightly.

Dip shrimp into batter; drop into fat and fry.  Deep fry until golden brown and puffy then drain on strainer or paper towels, set aside.

Drain pineapple; add water to syrup to make one cup.

Combine syrup, vinegar, catsup, sugar, the two teaspoons salt, soy sauce, monosodium glutamate and hot pepper sauce in saucepan; bring to a boil.

Mix cornstarch and the two tablespoons water; stir into hot mixture.

Cook two more minutes, stirring constantly.

Plate shrimp, add pineapple chunks and pour over shrimp.

Sprinkle with sesame seed.  Garnish with a sprig of cilantro and some lemon wedges.

Makes 6 servings.

Enjoy!!

Huli Huli Chicken (Hawaiian Grilled BBQ Chicken)

This popular Hawaiian barbequed chicken is often sold at fundraisers in Hawaii. Locals in Hawaii scan the newspaper on weekends looking for Huli Huli benefits. The barbeque sauce for this dish is flavored with pineapple juice, soy sauce, whiskey, ginger, and garlic.

Ingredients:

3-4 whole young fryer chickens, cut into quarters or halves

1  cup catsup

1 cup soy sauce

1 cup brown sugar

1 cup chicken broth

1 cup sherry, white wine, or straight whiskey

1 can frozen pineapple juice concentrate.

2-4 garlic cloves, minced

1-2  inch piece of ginger root, finely minced

Two drops of worcestershire sauce to taste

fresh cracked black pepper to taste

1-2 tablespoon paprika

Instructions:

Mix all ingredients except chicken, and brush over chicken pieces. Cook chicken on an grill until done, will will typically take about 40 minutes. Brush chicken with sauce repeatedly during the cooking period. 

Special Equipment

Smoker bbq grill or hibachi. Gas propane grill will work just as good with the lava stones!

Mesquite coals or kiawe wood.  It's the wood that flavors it authentic Hawaiian huli huli style!

Mesquite chunks (soaked in water at least 1 hour)

Marinade mop

Enjoy!!

Serves 1 beeg Hawaiian or 4-6 normal sized people.  LOL

:D

Hawaiian Shrimp Truck Scampi

Ingredients:

10 shell-on U-15 (extra large) shrimp, deveined

1 head (10 cloves) garlic, peeled and roughly chopped

1 cup flour

2 tablespoons paprika

1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes)

1/2 stick clarified butter or 1-2 Tbsp olive oil

1/2 teaspoon salt

1/8 cup white wine

2 tablespoons regular butter

Method:

To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.Heat saute pan over high heat.

Add clarified butter or olive oil and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.

After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.

Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.

Don't forget your Hawaiian Macaroni Salad too to complete the plate lunch tradition!!  :D

Makes 2 servings of 5 jumbo shrimp each.

Healthy Balsamic Vinegar Chicken Adobo

Ingredients:

6 skin-on bone in chicken thighs, 8-10 chicken wing dings or 4 leg quarters.

1/3 cup low sodium soy sauce

1/2 cup balsamic vinegar

1 whole yellow or white onion sliced or chopped.

1 tablepoon whole peppercorns

crushed black pepper to taste

salt to taste

1 whole head garlic

2-4 bay leaves ripped in half to release flavor

Procedure:

Combine all ingredient and add with chicken parts to a mixing bowl to allow to marinade overnight or 1 hr.  The longer the better.

Add marinated chicken and sauce to a heavy pot. Bring to a boil, then turn the heat down to a simmer. Cook, covered, for 15 minutes, then uncover and continue cooking until the chicken is tender, turning the pieces occasionally.  Let sauce reduce to dry.  Remove excessive oil.

Remove the chicken pieces from sauce  and fry in a fying pan or wok to get a bit of skin more brown and crisp.  Let the saue reduce to a thicker consistency in the big pot, adding the chicken pieces back in near the end to reheat.  Taste and adjust by adding more salt if needed.

Garnish with green chopped onions.

Remove the bay leaves and serve with rice.

Serves 2-3

PORK GUISANTES

Ingredients:

1 pound pork butt or boneless spare ribs

3-5 cloves garlic

4-8 bay leaves

1 teaspoon salt or patis (fish sauce)

1 tablespoon whole peppercorns, crushed or coarsely ground pepper

1 medium onion, sliced

1/2 cup water

1/4 cup tomato paste

2 teaspoons chopped or sliced pimentos (sweet bell pepper) or 1 jar fancy chopped or sliced sweet pimentos with the juice

1 cup frozen peas or 1 can of peas with the water

Instructions:

Separate the fat from the lean in the pork and slice the pork into stir-fry-size pieces. In a large saute pan, dutch oven or wok over high heat, saute pork fat until melted and drain off excess. (You don't need much more than a couple of teaspoons.) Reduce heat to medium-high and add garlic, bay leaves, salt, peppercorns, onion and lean pork. Stir-fry for 5 minutes or so, until pork is cooked. Add water and simmer until it is evaporated. Add tomato paste and pimento; simmer for a minute or so. Finally, add peas, stirring carefully to break up frozen clumps. Simmer briefly until the peas are bright green; Serve hot with rice.


Makes 4 servings.