Wednesday, February 29, 2012



3 lb chicken pieces
1/4 lb lean pork
8 cups water
1 Tbsp salt
1 pkg (12 oz) bean spouts
1 jar (12 oz) kim chee, chopped very fine
1 block tofu, squeeze and drained
1 pkg (10 oz) wun tun wrappers
1 tsp toasted sesame seed, crushed - for garnish (optional)
3 green onions - for garnish (optional)


In a large sauce-pot, combine chicken, pork, water, and salt. Cover and simmer until chicken is tender. Remove skin and bones from chicken; chop chicken and pork very fine. Cool broth; skim off layer of fat. Strain broth. Cook bean sprouts, in water, for 3 minutes; drain. Chop very fine. Combine chicken, pork, bean sprouts, kim chee and tofu for filling. Put 1 teaspoon of filling in center of each wun tun wrapper. Dampen edges slightly, fold in half diagonally, and pinch to seal. Bring broth to a boil, add dumplings, and cook 5 minutes. Serve soup in bowls; sprinkle with sesame seed and green onions. You can also deep fry in oil, for crispy mandoo.

Tuesday, February 28, 2012

Chopped Steak


2 lbs boneless steak, sliced thin
2 pieces Ginger, crushed
4 - 6 pieces Garlic, minced
2 Tbsp Cooking oil
4 Tbsp Shoyu (soy sauce)

2 Tbsp Sugar
1 big Onion, sliced
1 Tbsp Cornstarch
1 Tbsp White vinegar
1 Tbsp Water


Mix shoyu and sugar together in a large bowl or Tupperware. Marinate meat in shoyu/sugar mixture for about 1 hour. Heat oil in large frying pan or cast iron skillet, add ginger and garlic. Heat for a few seconds. Add marinated meat, cook until medium well done. Add onions, cook until transparent, but not wilted. Turn the heat down a little. In a small bowl, combine cornstarch, vinegar and water. Add the cornstarch mixture to the meat and onions and mix well. Simmer for about 5 minutes. Enjoy over hot rice. ONO!

Friday, February 24, 2012

Chocolate Chip Bread Pudding


1 loaf Round Sweet Bread, cut into 1 inch cubes
2 cups carnation evaporated milk
1 1/4 cups semi-sweet chocolate chips
1 cup white sugar
2 cups milk
5 eggs, beaten
2 teaspoons vanilla extract


In a medium saucepan, heat the cream over medium heat. Meanwhile, place the chocolate chips in a large mixing bowl. When the cream comes to a simmer, remove from the heat and slowly pour over the chocolate chips, whisking until the chips melt. Whisk the sugar into the mixture, add the milk, eggs, egg yolks, and vanilla. Lastly, add the bread to the bowl, gently stirring to coat the cubes. Set the mixture aside, about 30-40 minutes or so, to allow the bread to soak. Toss periodically, then pour into a baking dish. Place in 350 degree oven for about 45 minutes. Test the bread pudding to make sure the top is golden brown and the inside is cooked. Let cool and enjoy. My favorite is to eat it while it's still warm with vanilla ice cream.

Thursday, February 23, 2012

Chicken Hekka


1-1/2 lbs Boneless, skinless chicken, sliced into bite size pieces
3/4 C Sugar
3/4 C Shoyu
3/4 C Mirin
2 Tbs Oil
2" Ginger, grated
3 Medium carrots, julienne

2 Onions, sliced
1 can Shredded bamboo shoots, drained (14 oz.)
1/2 lbs Fresh mushrooms, sliced
1 bunch Watercress, cut into 2" lengths
8 oz pkg Long rice, soaked & cut into 2" lengths


In a bowl, combine sugar, shoyu & mirin and place on the side for now. In a skillet or wok, heat oil to medium high. Squeeze juice from grated ginger into wok. Add ginger & stir fry until brown, discard ginger fibers. Add chicken & stir-fry over high heat. Add shoyu mixture & cook 2 more minutes, then add vegetables, one at a time, & stir-fry after each addition. Add long rice & cook 3 more minutes or until done. Enjoy!

Wednesday, February 22, 2012

Baked Beef Stew


2 lbs. stew meat
1/4 all purpose four
1 C carrots
1 C potatoes
1 can (14 oz.) diced tomatoes, don't drain the juice
1 bay leaf
1 envelope onion soup mix
1/2 cup of either dry red wine, water or beef broth
1 C sliced mushrooms


Preheat your oven to 425 degrees. In a large casserole or baking pan, toss beef with flour then baked uncovered for 20 minutes, stirring halfway. Lower heat to 350 degrees. Add potatoes, carrots, tomatoes, bay leaf, soup mix and choice of wine, water or broth. Cover and baked for one and a half hours, or until the beef is tender. Stir in mushrooms, cover and bake for another 10 minutes. Enjoy with rice or over noodles. ONO!

Friday, February 17, 2012

Balsamic Chicken


6 boneless skinless chicken breast halves
1/2 teaspoon dried rosemary
2 cloves garlic, minced
3/4 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon olive oil
Nonstick cooking spray
1/4 cup good quality balsamic vinegar

Rinse chicken and pat dry. Combine rosemary, garlic, pepper, and salt in a small bowl; mix well. Place chicken in a large bowl; drizzle chicken with oil and rub with herb mixture. Cover and refrigerate overnight. Preheat oven to 450 degrees. Spray a heavy roasting pan or iron skillet with nonstick cooking spray. Place chicken in pan and bake for 10 minutes. Turn chicken over, stirring on 3 to 4 tablespoons of water if drippings begin to stick to pan. Bake about 10 minutes or until chicken is golden brown and cooked through. If pan is dry, stir in another 1 to 2 tablespoons of water to loosen drippings. Drizzle balsamic vinegar over chicken in pan. Transfer chicken to plates. Stir liquid in pan, drizzle over chicken.

Thursday, February 16, 2012

Sweet Chili Chicken


2.5 lbs. chicken drummettes
2 Tbsp. honey

1 Tbsp. mushroom soy sauce

1 shoyu
1 Tbsp. sesame oil

sesame seeds
chives, minced, for garnish


Preheat your oven to 375 degrees. Line a sheet pan with foil and parchment paper and set aside.
Grab your chicken. Give it a quick rinse under cold water. Pat it dry. Put your drummettes in a gallon-sized zip-top bag. Set them aside on the counter to knock the chill off them. To make the marinade, grab a medium-sized bowl and add the honey and shoyu. Toss in the chili garlic paste and add the sesame oil. With a fork or whisk, mix the marinade well to combine all ingredients. Pour the marinade into the zip-top bag and over your chicken. Seal the bag well and make sure that all of the chicken is well coated with the marinade. Marinate for an hour or so. Place the marinated chicken to your prepared sheet pan, simply by lining them up so there’s a little space between each. Sprinkle with sesame seeds. Coat each drumette generously. Place pan into the oven and roast for about 30 minutes at 375 degrees. When they’re done, they should have a nice brown crust. Cut into one to be sure they’re cooked in the middle. Because they’re little things, they’ll cook fast. Enjoy!

Monday, February 13, 2012

Easy Hamburger Curry


1 can Cut green beans
1 can Kernel corn
1 lbs Ground beef
1 box S&B Golden Curry mix
Cornstarch and water to thicken


Brown hamburger. Add enough water to cover beef. Then bring to boil, simmer and add the beans and corn. Bring that to a boil and simmer for about 15 minutes. Add cornstarch and water to thicken gravy. Enjoy with rice & kim chee!

Friday, February 10, 2012

Banapple Upside-Down Cake


3/8 cup butter
3/4 cup sugar
3/4 cup milk
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 mashed banana
1 cup crushed pineapple, drained well
1/2 cup chopped nuts, optional
1/3 cup butter
2/3 cup brown sugar


Pre-heat oven to 350 degrees. Cream butter and sugar, add beaten egg, sift flower, baking powder and salt, ad gradually with milk to butter mixture. Fold in mashed banana. Melt butter and sprinkle brown sugar through it on bottom of pan, 8 inch square pan. Add well drained crushed pineapple and chopped nuts. Pour batter over this mixture and bake for 20-30 minutes. Double up ingredients if using the bigger baking pan. ENJOY!

Thursday, February 9, 2012

Cocoa Mochi

(Mahalo Leiana G. for the recipe)


2 c. mochiko (Japanese sweet rice flour)
1 3/4 c. sugar
1 Tbsp baking soda
3 Tbsp cocoa powder
1 can (12 oz.) evaporated milk
1 can (12 oz.) coconut milk
1 tsp. vanilla extract
2 eggs, beaten


Preheat oven to 350 degrees; lightly grease a 13x9-inch baking pan. In a large mixing bowl, combine cocoa powder, baking soda, mochiko and sugar . Gently stir in the rest of the ingredients, one at a time; mix well. Pour into prepared pan and bake for 70 minutes. Let cool and enjoy!

Wednesday, February 8, 2012

Fast And Easy Kine Malasadas


Buttermilk biscuit dough (Pillsbury)
cooking oil


Heat up a pot or wok filled with cooking oil. Open the can of dough and roll the dough into a lot of medium-size balls. On the side, pour some sugar into a bowl. With a utensil, slowly place the balls of dough into the pot and take out when they are brown. Immediately roll the browned dough into the sugar to coat it. Repeat steps with the other balls of dough. Let cool for a few minutes and enjoy!

Tuesday, February 7, 2012

Chocolate Chips Crispy Cookies


1 1/4 C Flour
1/2 tsp Baking soda
1/2 tsp Salt
1/2 C Butter
1 C Chocolate chips

1/2 C Sugar
1 Egg
1 tsp Vanilla
2 C Rice Krispies


Preheat oven to 350 degrees. Sift flour and re-sift with baking soda and salt. Beat margarine and sugar until smooth with electric mixer. Beat in egg and vanilla. Bring the wet and dry, by mixing the flour mixture into the creamed mixture on low speed. Gradually, with a spoon, fold in the cereal and chocolate chips. Don't mix with mixer, you don't want to crunch up the rice krispies. Drop by tablespoons onto un-greased cookie sheets. Bake about 10-12 minutes or until slightly browned.Let cool and enjoy.

Friday, February 3, 2012

Tempura Coconut Shrimp


1 box Tempura batter mix
Very cold club soda
Large shrimp as much as you like
Unsweetened coconut flakes
Vegetable oil for frying


Begin by whisking the tempura mix while pouring in the very cold club soda until you get the right consistency. The club soda must be kept very cold. Keep your mixture in a stainless steel bowl and in another bowl have ice and water in it. Set the bowl with the tempura mix on top of a slightly larger bowl with the water and ice. This will keep the tempura batter cold. Be careful to not to over mix your batter. Heat oil to 350 degrees. Pour coconut flakes onto a plate. Dip shrimp one by one into the batter then roll in the coconut. After all shrimp are coated, begin to fry. They are done when golden brown. The coconut will cook fast so it might be a little dark. Just keep an eye in them. Sprinkle salt on the shrimp when it comes out of the oil. Always season as it comes out of the oil. Let cool and enjoy!

Thursday, February 2, 2012

Kalua Pork Lumpia


1 lbs. shredded Kalua pork
1 medium Cabbage, sliced
1 onion, sliced
Salt & pepper to taste
1 package Lumpia wrapper
Canola oil for frying
1 clove crushed Garlic
Vinegar for dipping


Saute pork and onion in a large frying pan. Add cabbage and cook until cabbage is soft. Salt and pepper to taste. Place into colander and drain and cool thoroughly. To make lumpia, place 2 tablespoon kalua cabbage mixture onto one wrapper. Fold the edge closest to you over filling, then fold in the left and right side towards the center. Roll tightly. Brush edge with egg white and seal. Fry lumpia until golden brown. Drain on paper towel. Combine the crushed garlic and vinegar and use as dipping sauce. ENJOY!

Wednesday, February 1, 2012

Ono Baby Back Ribs


2 package baby back pork ribs, cut in sections
1 C guava jelly (or Red current jelly)
1&1/2 C Shoyu
3 Tbsp Honey

1 fresh Ginger, at least 2 index fingers in length
6 cloves minced Garlic
3 tsp Whiskey


Mix together jelly, shoyu, honey, ginger, garlic and whiskey till well blended. Set aside. In large pot, filled with water, place ribs and boil with sliced ginger. Cook ribs til done but NOT falling off bones. Drain and rinse ribs. Peel the fatback off. Put ribs in a large pan, brushing and pouring the sauce on each set of ribs. Put in refrigerator and every so often, move around so that all the pieces will have marinated well. Marinade for 2 hours to overnight (the longer marinated the better).  Heat up pan in the oven, covered with foil at 350 degrees til hot or BBQ on grill, basting with remaining sauce, until heated through. Cut in individual ribs and enjoy!