Ingredients:
3 lbs Chicken thighs, cut into 1-inch pieces
1/4 tsp Garlic powder
1/2 tsp Salt
1/4 tsp Pepper
Oil for frying
BATTER:
1 Egg
1/4 C Cornstarch
SAUCE:
1 Tbsp Shoyu
3 Tbsp Ketchup
2 Tbsp Vinegar
1/3 C Sugar
3/4 C Chicken broth
Instructions:
Season chicken with garlic powder, salt, and pepper. In a small mixing bowl, mix egg and cornstarch. Dip the chicken pieces into batter and fry in oil until lightly browned. Place chicken on paper towel to drain oil. In a separate bowl, combine sauce ingredients and mix well. Arrange fried chicken in medium sauce pan. Pour sauce over chicken and cook for 20 minutes over a medium-low heat stove. Turn chicken occasionally to allow chicken to cook evenly in sauce. Enjoy with fresh hot rice.... ONO!
Tuesday, January 31, 2012
Friday, January 27, 2012
Tidah Salad
Ingredients:
Ripe Avocado, cut into bite size pieces
Ripe Mango, cut into bite size pieces
Ripe Papaya, cut into bite size pieces ¼
C Sliced raw almonds
Honey mustard vinaigrette
Instructions:
Place cut fruits in salad bowl. Cover with the sliced raw almonds and top with honey mustard vinaigrette. Enjoy ANYTIME!
Ripe Avocado, cut into bite size pieces
Ripe Mango, cut into bite size pieces
Ripe Papaya, cut into bite size pieces ¼
C Sliced raw almonds
Honey mustard vinaigrette
Instructions:
Place cut fruits in salad bowl. Cover with the sliced raw almonds and top with honey mustard vinaigrette. Enjoy ANYTIME!
Thursday, January 26, 2012
Baked Corned Beef
Ingredients:
3 1/2 pounds corned beef
2 bay leaves
6 whole black peppers
Whole cloves
1/3 cup brown sugar
1/3 cup ketchup
1 Tbsp prepared mustard
2 Tbsp salad oil
3 Tbsp vinegar
Instructions:
Cover corned beef with water; add bay leaves and peppers and bring to a boil. Reduce heat and simmer gently for 3 to 4 hours, or until tender. Place in a shallow baking pan and dot with whole cloves. In a saucepan, combine remaining ingredients and heat. Pour over meat and bake at 350 degrees for 45 minutes, basting once.Enjoy!
3 1/2 pounds corned beef
2 bay leaves
6 whole black peppers
Whole cloves
1/3 cup brown sugar
1/3 cup ketchup
1 Tbsp prepared mustard
2 Tbsp salad oil
3 Tbsp vinegar
Instructions:
Cover corned beef with water; add bay leaves and peppers and bring to a boil. Reduce heat and simmer gently for 3 to 4 hours, or until tender. Place in a shallow baking pan and dot with whole cloves. In a saucepan, combine remaining ingredients and heat. Pour over meat and bake at 350 degrees for 45 minutes, basting once.Enjoy!
Wednesday, January 25, 2012
Tofu Meatloaf With Meat
Ingredients:
1 block (20 ounces) firm tofu, drained
2 pounds ground beef or poultry
1 envelope (1 3/8 ounces) onion soup mix
2 eggs
1/4 cup minced green, red, orange, or yellow pepper
1/2 cup dry bread crumbs
1/2 teaspoon salt
1/4 cup brown sugar
1/4 cup shoyu
1 teaspoon prepared mustard
Instructions:
Preheat oven to 350 degrees. In large bowl, mix tofu, meat, soup mix, eggs, pepper, bread crumbs and salt. Press into a 9-inch round casserole or baking pan; bake 30 minutes. While its baking, in a saucepan, combine sugar, shoyu and mustard; cook over low heat until sugar is dissolved. When 30 minutes is up, pour the sauce over the meatloaf and bake 15 more minutes. Enjoy!
1 block (20 ounces) firm tofu, drained
2 pounds ground beef or poultry
1 envelope (1 3/8 ounces) onion soup mix
2 eggs
1/4 cup minced green, red, orange, or yellow pepper
1/2 cup dry bread crumbs
1/2 teaspoon salt
1/4 cup brown sugar
1/4 cup shoyu
1 teaspoon prepared mustard
Instructions:
Preheat oven to 350 degrees. In large bowl, mix tofu, meat, soup mix, eggs, pepper, bread crumbs and salt. Press into a 9-inch round casserole or baking pan; bake 30 minutes. While its baking, in a saucepan, combine sugar, shoyu and mustard; cook over low heat until sugar is dissolved. When 30 minutes is up, pour the sauce over the meatloaf and bake 15 more minutes. Enjoy!
Tuesday, January 24, 2012
Veggie Tofu Lasagna
Ingredients:
1 block (20 oz) firm Tofu
4 Tbsp Olive oil
1 clove Garlic, minced
1 Onion, chopped
1 jar (32 oz) prepared Spaghetti sauce
1 C Water
1 lb frozen cut Leaf spinach, thawed and drained
2 tsp Italian seasoning, optional
Salt and pepper to taste
1 pkg (12 oz) Lasagna noodles
4 C Shredded low-fat cheese (Monterrey/cheddar blend)
3/4 C Low-fat ricotta cheese
Instructions:
Place tofu in a cheese cloth; squeeze to remove excess liquid. In a saucepan, heat 3 tablespoons of the olive oil and brown tofu. Add garlic and onion; cook until onion is clear. Add spaghetti sauce, water, spinach, and seasonings; simmer for 10 minutes. Oil bottom and sides of a 13 x 9-inch pan with the remaining 1 tablespoon olive oil. Layer uncooked noodles, sauce mixture, and shredded cheese. Repeat layers; spread ricotta cheese over top layer. Cover and bake in electric oven at 350 degrees for 45 minutes. Uncover and bake for 15 more minutes.
1 block (20 oz) firm Tofu
4 Tbsp Olive oil
1 clove Garlic, minced
1 Onion, chopped
1 jar (32 oz) prepared Spaghetti sauce
1 C Water
1 lb frozen cut Leaf spinach, thawed and drained
2 tsp Italian seasoning, optional
Salt and pepper to taste
1 pkg (12 oz) Lasagna noodles
4 C Shredded low-fat cheese (Monterrey/cheddar blend)
3/4 C Low-fat ricotta cheese
Instructions:
Place tofu in a cheese cloth; squeeze to remove excess liquid. In a saucepan, heat 3 tablespoons of the olive oil and brown tofu. Add garlic and onion; cook until onion is clear. Add spaghetti sauce, water, spinach, and seasonings; simmer for 10 minutes. Oil bottom and sides of a 13 x 9-inch pan with the remaining 1 tablespoon olive oil. Layer uncooked noodles, sauce mixture, and shredded cheese. Repeat layers; spread ricotta cheese over top layer. Cover and bake in electric oven at 350 degrees for 45 minutes. Uncover and bake for 15 more minutes.
Kalbi
Ingredients:
4 lbs short ribs, thick cut1/2 C shoyu
1/4 C sugar
1 Tbsp ko choo jung sauce bean paste
4 cloves garlic, diced
1 Tbsp julienne cut ginger
1 tsp sesame oil
4 Tbsp finely sliced green onion
1 tsp roasted sesame seeds
Instructions:
Slice and "butterfly" meaty part of the rib. Score deeply but avoid cutting the bone. Place flat in a container. Mix marinade ingredients and marinate ribs for 1 to 2 hrs. Turn every 15 min or use a well-sealed container which can you could just shake. Either broil or grill, turning several times, cooking until done.
4 lbs short ribs, thick cut1/2 C shoyu
1/4 C sugar
1 Tbsp ko choo jung sauce bean paste
4 cloves garlic, diced
1 Tbsp julienne cut ginger
1 tsp sesame oil
4 Tbsp finely sliced green onion
1 tsp roasted sesame seeds
Instructions:
Slice and "butterfly" meaty part of the rib. Score deeply but avoid cutting the bone. Place flat in a container. Mix marinade ingredients and marinate ribs for 1 to 2 hrs. Turn every 15 min or use a well-sealed container which can you could just shake. Either broil or grill, turning several times, cooking until done.
Fried Turkey Tail
Ingredients:
3lb Turkey Tails (frozen is better) Crushed Garlic Cloves (to taste) Sesame Seed Oil
Deep Pot Long Cooking Chopsticks Spatter Screen
Instructions:
Chop up the frozen turkey tail into cubes (about 1/2" to 1"). Set into bowl to thaw. When thawed (but not warm!), put into deep cooking pot with about 1/8" sesame seed oil in the bottom. Begin cooking on medium-high heat, stirring continuously. As the oil begins to heat up, add garlic per your taste. Continue stirring so as to keep the turkey tails from sticking to the pan. Once oil is really hot, turn heat to medium. You can cover the pot, but that will cause condensation and yes, lots of spatter! Use the spatter screen for protection if need be. Continue stirring until all of the turkey tail is a deep golden brown; some will become a bit crunchy. When done, drain on a paper-towel covered plate to soak up the sesame oil. Serve with hot rice with salad
3lb Turkey Tails (frozen is better) Crushed Garlic Cloves (to taste) Sesame Seed Oil
Deep Pot Long Cooking Chopsticks Spatter Screen
Instructions:
Chop up the frozen turkey tail into cubes (about 1/2" to 1"). Set into bowl to thaw. When thawed (but not warm!), put into deep cooking pot with about 1/8" sesame seed oil in the bottom. Begin cooking on medium-high heat, stirring continuously. As the oil begins to heat up, add garlic per your taste. Continue stirring so as to keep the turkey tails from sticking to the pan. Once oil is really hot, turn heat to medium. You can cover the pot, but that will cause condensation and yes, lots of spatter! Use the spatter screen for protection if need be. Continue stirring until all of the turkey tail is a deep golden brown; some will become a bit crunchy. When done, drain on a paper-towel covered plate to soak up the sesame oil. Serve with hot rice with salad
Fried Chicken
Ingredients:
3-5 pounds chicken parts
1 Tbsp. Hawaiian salt
1 egg, beaten
1/2 tsp. salt
oil for frying, enough for 1 inch deep
2 C. cornstarch
1/2 C flour
1 Tbsp garlic salt
1 tsp. pepper
Instructions:
Rub Hawaiian salt all over chicken, cover and let sit for 30 minutes. Heat oil in a large heavy skillet or wok at medium high heat. In a plastic or zip-lock bag, combine cornstarch, flour garlic salt and pepper. In a medium sized bowl, mix egg and 1/2 tsp. salt together. Dip chicken in egg, then into flour mixture and shake until well coated. Place skin side down in pan or wok. When browned, turn chicken over and cook until done. Make sure chicken is cooked through before removing from oil. Drain on paper towel. ENJOY!
3-5 pounds chicken parts
1 Tbsp. Hawaiian salt
1 egg, beaten
1/2 tsp. salt
oil for frying, enough for 1 inch deep
2 C. cornstarch
1/2 C flour
1 Tbsp garlic salt
1 tsp. pepper
Instructions:
Rub Hawaiian salt all over chicken, cover and let sit for 30 minutes. Heat oil in a large heavy skillet or wok at medium high heat. In a plastic or zip-lock bag, combine cornstarch, flour garlic salt and pepper. In a medium sized bowl, mix egg and 1/2 tsp. salt together. Dip chicken in egg, then into flour mixture and shake until well coated. Place skin side down in pan or wok. When browned, turn chicken over and cook until done. Make sure chicken is cooked through before removing from oil. Drain on paper towel. ENJOY!
Friday, January 13, 2012
Baked Pork Chops
Ingredients:
6 pork chops
oil for browning
salt, pepper, garlic salt, seasoned to your liking
1 can (10 3/4 -oz.) cream of mushroom soup
1-1/2 cups of milk
one tray of mushrooms, sliced
Instructions:
Season the pork chops. Heat oil and brown pork. When nicely browned, place the chops in a foil-lined 9X13- inch pan. In a separate bowl, combine the soup and milk. Mixed well. Pour milk mixture over pork chops then layer mushrooms on top. Place in preheated 350 degree oven and bake for 1 hour. Enjoy with fresh hot rice, corn and kim chee
6 pork chops
oil for browning
salt, pepper, garlic salt, seasoned to your liking
1 can (10 3/4 -oz.) cream of mushroom soup
1-1/2 cups of milk
one tray of mushrooms, sliced
Instructions:
Season the pork chops. Heat oil and brown pork. When nicely browned, place the chops in a foil-lined 9X13- inch pan. In a separate bowl, combine the soup and milk. Mixed well. Pour milk mixture over pork chops then layer mushrooms on top. Place in preheated 350 degree oven and bake for 1 hour. Enjoy with fresh hot rice, corn and kim chee
Thursday, January 12, 2012
Miso Chicken
Ingredients:
2 pounds boneless skinless chicken cut into bite-size pieces
1 tablespoon vegetable oil
Minced garlic, to taste
Minced ginger, to taste
1/4 cup sugar
1/2 cup miso (Japanese fermented soybean paste)
1/4 cup sake (Japanese rice wine)
1/4 cup mirin (Japanese sweet rice wine)
1 can (14 1/2 ounces) chicken broth
Instructions:
In a large saucepan, brown chicken in oil. Add garlic and ginger, sauté until tender. Add remaining ingredients; simmer until liquid is reduced almost evaporated, stirring every so often. Enjoy with fresh hot rice and kim chee!
2 pounds boneless skinless chicken cut into bite-size pieces
1 tablespoon vegetable oil
Minced garlic, to taste
Minced ginger, to taste
1/4 cup sugar
1/2 cup miso (Japanese fermented soybean paste)
1/4 cup sake (Japanese rice wine)
1/4 cup mirin (Japanese sweet rice wine)
1 can (14 1/2 ounces) chicken broth
Instructions:
In a large saucepan, brown chicken in oil. Add garlic and ginger, sauté until tender. Add remaining ingredients; simmer until liquid is reduced almost evaporated, stirring every so often. Enjoy with fresh hot rice and kim chee!
Wednesday, January 11, 2012
Triple Pepper Chicken
Ingredients:
2 lb chicken thighs or breasts
1/2 cup vegetable broth
1 large onion, sliced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
2 teaspoons pink, green, and black peppercorns, coarsely ground
Instructions:
Cut chicken into bite-sized pieces. In a wok or skillet, heat 2 tablespoons of the broth. Stir fry chicken. Add onion, bell peppers, and remaining broth. Stir fry until vegetables are tender. Add peppercorns. Cook for about 2 minutes more. Then enjoy with fresh cooked rice and green salad.
2 lb chicken thighs or breasts
1/2 cup vegetable broth
1 large onion, sliced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
2 teaspoons pink, green, and black peppercorns, coarsely ground
Instructions:
Cut chicken into bite-sized pieces. In a wok or skillet, heat 2 tablespoons of the broth. Stir fry chicken. Add onion, bell peppers, and remaining broth. Stir fry until vegetables are tender. Add peppercorns. Cook for about 2 minutes more. Then enjoy with fresh cooked rice and green salad.
Tuesday, January 10, 2012
Pas-geddy Pie
Ingredients:
PAM spray
2 quarts water
8 oz spaghetti
1/4 teaspoon salt
1/2 teaspoon salad oil
1 egg, beaten
1/3 cup shredded Parmesan cheese
1 tablespoon butter, softened
1 cup cottage cheese
1/2 lb lean ground meat or poultry
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup prepared spaghetti sauce
1/2 cup shredded mozzarella cheese
Instructions:
Preheat oven to 350 degrees. Spray a 9-inch pie plate with the PAM spray. In a large sauce pot, bring the water to a boil. Add the spaghetti, salt, and oil. Stirring occasionally, cook for 8 to 10 minutes; drain and rinse with cold water and set aside. In a large bowl, combine egg, Parmesan cheese, and butter. Add spaghetti and toss thoroughly until evenly mixed. Put spaghetti into prepared pie plate and mold to the shape of the plate. This will be the “crust” of the pie. Then, spread cottage cheese over spaghetti crust in the bottom of the pie plate, set aside. Next, cook the meat in a skillet then add onion and green pepper; cook for a few minutes. Add spaghetti sauce to the skillet and mix well. Spoon meat mixture over cottage cheese. Bake for 30 to 35 minutes. Sprinkle with mozzarella cheese and let cool 10 minutes before serving. Enjoy!
(This makes about 6 servings. To make a 9X13 pan, double up on ingredients.)
PAM spray
2 quarts water
8 oz spaghetti
1/4 teaspoon salt
1/2 teaspoon salad oil
1 egg, beaten
1/3 cup shredded Parmesan cheese
1 tablespoon butter, softened
1 cup cottage cheese
1/2 lb lean ground meat or poultry
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup prepared spaghetti sauce
1/2 cup shredded mozzarella cheese
Instructions:
Preheat oven to 350 degrees. Spray a 9-inch pie plate with the PAM spray. In a large sauce pot, bring the water to a boil. Add the spaghetti, salt, and oil. Stirring occasionally, cook for 8 to 10 minutes; drain and rinse with cold water and set aside. In a large bowl, combine egg, Parmesan cheese, and butter. Add spaghetti and toss thoroughly until evenly mixed. Put spaghetti into prepared pie plate and mold to the shape of the plate. This will be the “crust” of the pie. Then, spread cottage cheese over spaghetti crust in the bottom of the pie plate, set aside. Next, cook the meat in a skillet then add onion and green pepper; cook for a few minutes. Add spaghetti sauce to the skillet and mix well. Spoon meat mixture over cottage cheese. Bake for 30 to 35 minutes. Sprinkle with mozzarella cheese and let cool 10 minutes before serving. Enjoy!
(This makes about 6 servings. To make a 9X13 pan, double up on ingredients.)
Friday, January 6, 2012
Pork and Won Bok Cabbage
Ingredients:
1 lb. Pork, cut into bite size pieces
¼ tsp. Ginger
a dash Pepper
3 strips Bacon, sliced
½ C. Water or Chicken Broth
1 bunch Won Bok Cabbage, cut into bite size pieces, separating the hard (bone) pieces and leafy part
¼ tsp. Oyster Sauce or to taste
shoyu to taste
Instructions:
Brown Pork in a large pot, add ginger and pepper. Clear a space in the middle of the pork and add bacon. Cook till bacon is slightly crispy, add water. Add the hard part of the cabbage to the pot first, Place the leafy part on top. Cover the pot few minutes simmer till the leafy part is soft. Add oyster sauce and shoyu. Stir then cover pot and turn off the fire. Ono with white rice and a banana on the side.
1 lb. Pork, cut into bite size pieces
¼ tsp. Ginger
a dash Pepper
3 strips Bacon, sliced
½ C. Water or Chicken Broth
1 bunch Won Bok Cabbage, cut into bite size pieces, separating the hard (bone) pieces and leafy part
¼ tsp. Oyster Sauce or to taste
shoyu to taste
Instructions:
Brown Pork in a large pot, add ginger and pepper. Clear a space in the middle of the pork and add bacon. Cook till bacon is slightly crispy, add water. Add the hard part of the cabbage to the pot first, Place the leafy part on top. Cover the pot few minutes simmer till the leafy part is soft. Add oyster sauce and shoyu. Stir then cover pot and turn off the fire. Ono with white rice and a banana on the side.
Thursday, January 5, 2012
Pork and Beans and SPAM
Ingredients:
3 cans Pork n Beans (the 15 oz size)
2 can Spam, cut into bite-size pieces
1 C Sugar
3/4 C Heinz Ketchup
a half onion, sliced
Instructions:
In a large frying pan or medium size pot, fry up cubed Spam in a little oil until browned the way you like it. Add all the other ingredients, simmer a few minutes turn off the heat and serve over fresh hot rice.
3 cans Pork n Beans (the 15 oz size)
2 can Spam, cut into bite-size pieces
1 C Sugar
3/4 C Heinz Ketchup
a half onion, sliced
Instructions:
In a large frying pan or medium size pot, fry up cubed Spam in a little oil until browned the way you like it. Add all the other ingredients, simmer a few minutes turn off the heat and serve over fresh hot rice.
Wednesday, January 4, 2012
Roast Pork
Ingredients:
3 lbs Belly pork
3 Tbsp Oil
Sauce: - mix the following ingredients together
2 Tbsp Brown sugar
3 Tbsp Shoyu
1 Tbsp Hoisin sauce
1 tsp Hawaiian salt
1 tsp Five spice
Instructions:
Pierce skin well with skewers or sharp point of knife. Heat oil on medium heat. Place skin side down and brown until very crispy. Remove and score meaty part of pork. Rub sauce on meaty part only. Do not let the sauce touch skin. Let stand 30 minutes to two hours (or even over-nite). Preheat oven to 350 degrees. Place pork on rack over a drip pan with 1-1/2" water. Roast pork for 1-1/2 hours or until tender. Enjoy!
3 lbs Belly pork
3 Tbsp Oil
Sauce: - mix the following ingredients together
2 Tbsp Brown sugar
3 Tbsp Shoyu
1 Tbsp Hoisin sauce
1 tsp Hawaiian salt
1 tsp Five spice
Instructions:
Pierce skin well with skewers or sharp point of knife. Heat oil on medium heat. Place skin side down and brown until very crispy. Remove and score meaty part of pork. Rub sauce on meaty part only. Do not let the sauce touch skin. Let stand 30 minutes to two hours (or even over-nite). Preheat oven to 350 degrees. Place pork on rack over a drip pan with 1-1/2" water. Roast pork for 1-1/2 hours or until tender. Enjoy!
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