KAUKAU TIME!--"Kaukau" is a Hawaiian pidgin slang word meaning "food" or "to eat."

What is Manapua in Hawaii?

2011-06-25T03:32:00.006-10:00

Manapua means mea ono pua’a (“mea ono” for cake or pastry, and “pua’a for pork). Chinese immigrants arrived in Hawaii during the 19th century to work on the sugar and later pineapple plantations along with other ethnic group. With that they brought their customs, culture, and their cuisine.

Street food vending in the street was a common trade in the marketplace towns of China and still is. In Hawaii, food peddlers sold a variety of delectable items especially
their famous char siu bao. The peddlers would stack their foodstuffs in large aluminum cans and sling the cans by cords at each end of a pole. Hoisting the poles on their
shoulders, they roamed the neighborhoods with their savory-filled buns. They were called the "Manapua Man". Every little kid would come running with coins like the ice cream
trucks of modern day to buy their fill. Char siu bao immediately became a favorite among the locals, and was given the name manapua, or mea ono pua’a (“mea ono” for cake or
pastry, and “pua’a for pork).
The manapua man today can be found in a cargo vans run by independant business owners parked at beaches, small neighborhoods, near the business districts and other places
around the island. For many, eating a manapua can be nostalgic, bringing childhood memories of making a trip to the manapua man’s truck.
Over the years, the manapua’s size and filling changed. The late Bat Moi Kam Mau, former owner of Char Hung Sut in Chinatown, was well known for her local-style manapua. She
created the “big Hawaiian-size” manapuas that the island people love to eat. The once small manapua, was now super-sized by the locals. Not craving sweet pork? No problem.
Today you can find manapua with different savory fillings such as vegetables, curry, sweet bean, chicken, lup cheong (chinese sweet sausage), sweet potato, laulau, kalua pork,
and many more. Baked and steamed, there is a wide variety of manapua that you can choose from.
If you go to the dim sum restaurants abroad you will see little char siu bao in little bamboo steamers along with the usual dim sum selections. But only in Hawaii the char
siu bao or manapua is huge. Manapua is so popular in Hawaii that it is sold at 7-11 convenience stores islandwide.

Best Places To Get Some

Manapua can be found in chinese dim sum restaurants but Hawaii locals buy them in bulk to take to gatherings or on trips to the mainland, picnics, or even to sports events.
The best places to buy them are at Char Hung Sut, Libby's Manapua Shop, Royal Kitchen, Chun Wah Kam, Aiea Manapua and Snacks, and Island Manapua Factory. All have their delicious versions of manapuas and have their fans. For me if I want big bready and lean filling I'd go to Char Hung Sut or Libby's. If I want baked manapua I'd go to Royal Kitchen since it's their specialty. Chun Wah Kam and Island Manapua compete with their many varieties and othe dim sum specialties such as pork hash (siomai) and chow mein (fried noodles) etc. To me the best manapua for the bun to meat filling ratio is Island Manapua Factory hands down. Theirs are light and fluffy with lots of meat filling. Make sure your get them hot and steaming!
To local hawaii people seeing a pink or white colored box is a tell tale sign that someone has brought manapua to the office or home and you know it's going to be ono!!
So let's eat some manapua it's kaukau time!!
:D

Hawaiian Beef Stew

2011-06-05T23:59:00.005-10:00

Hawaiian Beef Stew
"Chinese cooks at Hawaiian ranches made stew on an open fire, tossing the less-than-tender beef into a pot of water to simmer all day long, then adding vegetables shortly before the cowboys (paniolos) came in."

Ingredients:

2 pounds stewing beef (recommends chuck roast, oxtail, short ribs or a combination of)
2 tablespoons vegetable oil
3 large onions
2 (8 ounce) cans tomato sauce (or 1 (6 ounce) can tomato paste)
6 medium potatoes, peeled and quartered
2 large carrots, cut to the 1-2 inch pieces
2-4 stalks celery, cut into 1-2 inch pieces (optional) I add to mine.
6-8 cloves garlic
2 inch fresh ginger sliced in half and crushed.
1-2 bay leaves ripped in half
Hawaiian salt (coarse sea salt) to taste
fresh cracked black pepper to taste

Thickener:
4 tablespoons flour or cornstarch
pinch of sugar or stevia sweetener
1 tablespoon soy sauce (light soy sauce)
1 cup water

Preparation:

Finely mince the garlic and half of one of the onions. Heat the cooking oil in a large pot. Add the garlic, ginger, bay leaves, and onions and brown. Add the beef and salt and saute until beef is thoroughly browned. Add tomato sauce and enough water to cover the beef. Bring to a boil, then turn the heat down and simmer covered, until meat is tender - a half an hour longer (longer for short ribs).

Meanwhile, cut the remaining onions into wedges (six to an onion). Add the potatoes to the pot and again bring to a boil. Replace the lid and simmer another half hour. Add carrots and cook 15 minutes; add the onions; simmer another 15 minutes.
Mix the thickener ingredients (flour, sugar, soy sauce and water) in a small bowl. Make sure to get all the lumps out. Bring the stew back up to a boil. Add thickener, stirring constantly until well combined and thickened. Simmer another 10 minutes.

Serve on plates over steaming hot white rice with a side of macaroni salad for a authentic Hawaiian style plate lunch!

Make sure you got a big pot before anything else! The beef stew will be better the next day as the flavor gets richer. Skim off the fat at the top before reheating portions.

Secret tip: add a tsp of white or apple cider vinegar to the stew so it lasts longer especially if you bring it to the beach and you don't want it to spoil from reheating. The acidity keeps it under control.

Serves 6 to 8

let's eat kaukautime!! :D

Cold Somen Salad Recipe

2011-05-03T07:22:00.001-10:00

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

2011-05-03T00:07:00.001-10:00

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

2011-05-02T23:42:00.001-10:00

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

2011-05-02T22:26:00.002-10:00

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

2011-05-02T04:32:00.004-10:00

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

2011-05-02T04:13:00.002-10:00

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

2011-05-02T03:47:00.002-10:00

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

2011-05-02T01:11:00.001-10:00

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

2011-04-16T21:52:00.002-10:00

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)

2011-04-13T00:48:00.001-10:00

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:

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

2011-04-11T08:43:00.001-10:00

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?

2011-04-11T08:38:00.001-10:00

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

Cheap commercial restaurant quality in bulk

Cantonese Braised Beef Brisket and Tendon

2011-04-11T08:25:00.004-10:00

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:

In a large pressure cooker heat oil and saute the garlic, ginger, and herbs to release the aromatics.
Add rinsed and drained beef to brown in pot. Add tendon and continue to brown evenly.Next
add water, soy sauce, wine, and vinegar.
Bring to a high heat to boil and simmer.
Cover pressure cooker and let reach appropriate PSI for you cooker. (or when the valve rattles etc)
Time at set pressure for about 45mins or so. check tenderness of meat and tendon consistency.
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

2011-04-11T08:14:00.001-10:00

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

2011-04-11T07:40:00.001-10:00

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

2011-04-11T07:25:00.001-10:00

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:

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

2011-04-10T15:58:00.001-10:00

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

2011-04-10T15:33:00.002-10:00

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)

2011-04-09T17:54:00.001-10:00

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

2011-04-09T16:30:00.001-10:00

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

2011-04-09T16:19:00.001-10:00

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

2011-04-09T14:49:00.001-10:00

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.

Lo Han Jai (Monk's Food or Buddha's Delight) Recipe

2011-01-30T13:57:00.000-10:00

Chinese New Year is actually celebrated for 15 days - from the New Moon to the Full Moon. This vegetarian dish is served for breakfast on the first day of the New Year. It was created by the 18 personal disciples of Buddha to avoid starting the New Year by taking a life. At other times of the year, it can be flavored with oysters and oyster sauce to become a rich, filling dish. It has a lot of ingredients, but is not really that much work. Each ingredient has a lucky meaning. We do not use fresh tofu in jai because the white color symbolizes death. But, other than that, there are as many versions of jai as there are cooks who enjoy serving it!

Lo Han Jai (Monk's Food or Buddha's Delight)

(4 servings)

2 c. hot water
2 T. sesame oil

Soak the following in the water, saving the liquid after use. Squeeze excess water from the ingredients back into the pan. The water will be used in making the gravy.

½ c. chin ngee (tree fungus) 1,000 years longevity
¼ c. lin gee (lotus seed) many children
¼ c. bak ko( ginko nuts) 100 grandchildren
½ cup fat choi (black moss seaweed) wealth (sounds like the New Year greeting)

6 gum choi (dry golden lily) gold and good luck
2 foo jook (dried tofu sticks) sounds like "rich enough"
1 bundle jun see (long rice) longevity, beauty, culture
Heat a wok and add the sesame oil. Stir-fry the soaked ingredients lightly, until just heated through. Add the fresh and canned ingredients and stir-fry until heated through.

½ c. sliced bamboo shoots longevity
½ c. sliced lotus root looks like Buddhist symbol - religious diligence 1 carrot, peeled, cut into "coins" red for luck, looks like money
1c. ho lan dow (Chinese peas) sounds like good luck, green color for new growth, peas are round like money
3 leaves bok choi (Chinese cabbage) green of spring

Thoroughly blend the following ingredients:

2 T. Chinese shoyu
1 T. cornstarch
2 tsp. cold water

Add them to the wok and stir quickly until the mix thickens and becomes shiny. Slowly add the soaking water, stirring well. When the gravy is hot and glistening, serve accompanied by freshly cooked rice.

Gung Hee Fat Choy! Happy New Year of the Rabbit 2011!!