Wednesday, January 30, 2013

Kim Chee Chicken


Ingredients:

5 pounds chicken wing drummettes
1 package (1 1/8 ounces) NOH brand Korean kim chee mix
1 egg, beaten
3/4 cup flour
1/4 cup cornstarch
3/4 cup water
1 tablespoon salt
1 teaspoon pepper
Oil for deep frying

Instructions:

Combine the kim chee mix, egg, flour, cornstarch, water, salt, and pepper. Add chicken, mix well; marinate overnight. Deep fry chicken in hot oil until golden brown; drain. Enjoy!

Tuesday, January 29, 2013

Hawaiian Stew


Ingredients:

3 pounds stew meat or boneless and skinless chicken pieces
6 cloves garlic, crushed
1 tablespoon salt
4 carrots, pared and cut diagonally
5 potatoes, pared into 6 pieces
2 quarts water
1 can (8 ounces) tomato sauce
1 onion, cut into wedges
6 stalks celery, cut diagonally into bite-size pieces
1/4 cup shoyu (soy sauce)
1/2 cup flour
1 cup water

Instructions:

In a large saucepan or Dutch oven, brown meat and garlic, adding 1 tablespoon salad oil if meat is very lean. Sprinkle with salt. Add the 2 quarts water, the tomato sauce and carrots to meat. Bring to a boil and cook rapidly for about 10 minutes. Add potatoes, lower heat, and cook for 15 minutes. Stir onions and celery into stew; cover and cook for about 1 1/2 hours or until meat is tender. Stir in shoyu. Mix flour with the 1 cup water. Stir into stew. Cook until gravy thickens, stirring constantly. ENJOY!

Friday, January 25, 2013

Oyster Sauce Ribs


Ingredients:

5 to 6 lbs pork ribs
Pinch of Hawaiian salt
SAUCE:
1/3 C oyster sauce
1 C. ketchup
3/4 C brown sugar
crushed ginger, 1 to 2 inches long
1/2 tsp. salt
1/2 tsp pepper

Instructions:

Boil ribs with a pinch of Hawaiian salt for 30 minutes. Drain while still warm, add sauce mixture, over ribs. Soak over night and broil on the hibachi or oven. Enjoy!

Friday, January 18, 2013

Stuffed Baked Fish


Ingredients:

1 (5 to 7 lb size) whole fish, cleaned
1 tablespoon salt
3 tablespoons salad oil
8 oz Portuguese sausage, thinly sliced
1 small clove garlic, minced
1 onion, sliced
1 tomato, sliced
1 cup oyster sauce
1 cup mayonnaise
1 teaspoon powdered ginger
1 1/2 teaspoons pepper
2 ti leaves

Instructions:

Sprinkle fish with 1 1/2 teaspoons of the salt. In a skillet, heat oil and sauté sausage, garlic, onion, and tomato. Combine oyster sauce, mayonnaise, ginger, pepper, and the remaining 1 1/2 teaspoons salt. Spread half of the oyster sauce mixture inside fish; stuff with sausage mixture. Spread remaining oyster sauce mixture over fish. Wrap fish in ti leaves and a sheet of heavy foil. Place in a pan and bake in oven at 350 degrees for to 1 hour, or until done. Enjoy with rice or as is. ONO!

Easy Stroganoff


Ingredients:

1 1/2 pounds ground beef or turkey
8 ounces sliced mushrooms
1 large onion, thinly sliced
1 can (10 3/4 ounces) cream of mushroom soup
1 container 16 ounces sour cream
Garlic salt, optional
Fresh ground pepper, optional

Instructions:

In a large saucepan, saute the ground beef or ground turkey over medium high heat; drain the fat. Add mushrooms and onion and cook for 3 minutes or until onions are translucent. Reduce heat to medium and add remaining ingredients; simmer for 5 minutes. Serve over rice, noodles, or boiled potatoes. Enjoy!

Wednesday, January 16, 2013

Kalua Patties


Ingredients:

3 cups steamed and mashed Molokai or Okinawan sweet potatoes
1/4 of a medium sized Maui onion, diced
1 cup kalua pork
Vegetable oil for frying

Instructions:

Place mashed sweet potatoes in a large bowl; mix in onions and kalua pork. Form into patties, about 3-inches in diameter and 1/2-inch thick. Heat vegetable oil in a skillet over medium to medium-high heat; brown patties on both sides.

Tuesday, January 15, 2013

Elvis Gooey Butter Cakes


Ingredients:

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
1 stick butter, melted
Mint leaves, for garnish (optional)
Whipped cream, for garnish (optional)

Filling:
1 (8-ounce) package cream cheese, softened
3 eggs
1 teaspoon vanilla
1/2 cup peanut butter
1 whole banana
1 stick butter
1 (16-ounce) box powdered sugar
Directions

Instructions:

Preheat the oven to 350 degrees. In a large bowl, combine the cake mix, egg, and butter together and mix well. Pat into a lightly greased 13X9-inch baking pan. Set aside and prepare the filling. In another medium to large bowl, beat the cream cheese until smooth. Add the eggs and vanilla. Add the peanut butter; beat. Add the banana and butter and mix well. Add the powdered sugar and mix well. Spread over the cake mixture. Bake for 45 to 50 minutes. You want the center to be a little gooey, so do not over bake. If desired, top each cake slice with a mint leaf and dollop of whipped cream. ENJOY! (Mahalo Lisa M for this recipe!)

Monday, January 14, 2013

Dijon Chicken


Ingredients:

3 pounds boneless, skinless chicken breasts
1/2 cup flour, seasoned with salt and pepper
2 tablespoons olive oil
1 teaspoon minced garlic
1/3 cup Dijon mustard
3 large sprigs fresh rosemary
1 cup shredded mozzarella, provolone or Swiss cheese

Instructions:

Dredge chicken in seasoned flour. In a large skillet, heat olive oil; lightly brown garlic. Brown chicken on both sides; remove and place in a baking pan. Spread mustard over chicken pieces. Sprinkle each piece with rosemary leaves. Place remaining rosemary sprigs in baking pan. Cover with foil and bake in oven at 325 degrees for 20 minutes. Remove foil, bake for 10 more minutes, or until brown. Sprinkle cheese over chicken and continue baking until cheese melts, about 10 minutes. Enjoy with rice or mash potatoes and a nice green salad. ONO!

Wednesday, January 9, 2013

Crab and Egg Casserole


Ingredients:

9 hard-boiled eggs
2 Tbsp mayonnaise
1&1/2 tsp. prepared mustard
1 can (8oz) sliced mushrooms, save the juice
1 lb imitation crab, flaked
3 Tbsp butter
3 Tbsp flour
1/2 C milk
1 C shredded cheddar cheese
1 Tbsp minced onion
1 Tbsp minced parsley
1 tsp salt
1/4 tsp pepper

Instructions:

Cut eggs into lengthwise halves. Remove yolks and mash the yolks with mayonnaise and mustard in a small bowl. Fill the egg white cavities with mixture. Pre-heat oven to 350 degrees. Grease a 13X9 baking pan then arrange the eggs in the pan. Drain the mushroom juice into a small bowl. Put the mushrooms and crab around the eggs. On the stove, in a sauce pan, melt the butter; add flour. Then stir in the mushroom juice and milk. Cook, stirring constantly, until the sauce thickens. Add cheese, parsley, onions, salt and pepper then pour the sauce over the casserole and bake for 20 minutes. Enjoy!

Friday, January 4, 2013

Won Bok Soup


Ingredients:

1&1/2 lbs won bok cabbage, cut into 2-inch slices
1 lbs ground pork
2-3 pieces of green onion, minced
1 egg, slightly beaten
1/4 tsp. powdered ginger
1 tsp sherry
2 tsp salt, divided
1 quart chicken broth
shiitake mushrooms, sliced thin

Instructions:

In a mixing bowl, combine the pork, onion, egg, ginger powder, sherry & a half a teaspoon of salt. Mix well then shape into 1-inch balls. In a medium to large pot, heat the chicken broth and add the pork balls. Simmer, covered, for about 20 minutes. Last add the cabbage and mushrooms and simmer for about 5 to 10 minutes more, until the cabbage is cooked. Enjoy!

Thursday, January 3, 2013

Easy Chow Mein


Ingredients:

1 lb. chicken, thinly sliced
1/2 c oyster sauce
1/4 C water
2 pkg. chop suey mix
2 pkg. chow mein noodles
1 bunch Chinese parsley

Instructions:

Fry sliced chicken until cooked. Add chop suey mix. Cook for a few minutes on medium to medium high heat. Add chow mein noodles, tossing and mixing gently. Combine the oyster sauce and water together, add and keep tossing until the noodles are hot and the oyster sauce mixture in mixed well into the noodles. You can also add carrots, broccoli, kamaboko, etc. Enjoy!

Pork Eggplant


Ingredients:

1&1/2 lbs eggplant, cut into 1 inch pieces
1 lbs pork (or chicken), thinly sliced
2 Tbsp oil
1 inch of ginger, minced
3 cloves of garlic minced
1/4 to 1/2 tsp. red pepper powder
1/4 c. shoyu (soy sauce)
1 Tbsp sugar
1 Tbsp. distilled vinegar
1 T. cornstarch

Instructions:

Fry pork in 1 tablespoon of oil with garlic and ginger, until cooked. Set aside. In another large pan, add 1 tablespoon of oil and fry eggplant, until cooked. Then add the pork to the eggplant and cook for a minute more. Add shoyu, sugar, vinegar, & cornstarch until the sauce thickens. Serve hot over rice. Enjoy!