Banana Cake

Ingredients:

1 1/2 cups ripe bananas, mashed
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon sea salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

Instructions:

Preheat oven to 275 degrees. Grease and flour a 9 x 13 pan. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in the vanilla. Beat in the flour mixture, adding alternately with the buttermilk. Stir in banana mixture and mix well. Pour batter into pan and bake for one hour or until toothpick inserted in center comes out clean. Remove from oven and place directly into the freezer for 45 minutes. Enjoy!

Chicken Papaya

Ingredients:

2-3 Tbsp Cooking oil
1 small onion, minced
1 Tbsp Garlic, minced
2 Tbsp fresh Ginger, minced
2-3 lb whole Chicken or parts cut into bite sized portions, remove skin
2 Tbsp Fish sauce (patis)
3-4 C Water
Salt and pepper to taste
2 C peeled and cubed unripened (green) Papaya

Instructions:

Heat the oil over medium heat in a large pot. Add the onions and saute until transparent, about 3-4 minutes. Add the garlic and ginger and saute another 2-3 minutes. Add the chicken pieces and saute another 5 minutes to partially cook and lightly brown. Add the fish sauce and stir well. Add water to cover the chicken and bring to a boil. Reduce heat and simmer 25-30 minutes, stirring and skimming off fat and scum occasionally. Add cubed papaya and simmer another 5-10 minutes until papaya is tender. Remove from heat, salt and pepper to taste. This dish will be soupy when done.

Panko Ahi

Ingredients:

Aioli
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons soy sauce
2 teaspoons sriracha sauce
1 lime, juiced
2 teaspoons crushed garlic

Ahi
1 filet ahi tuna
1/2 cup panko bread crumbs
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp red pepper flakes
2 tablespoons olive oil

Instructions:

In a small bowl whisk together the ingredients for aioli. Taste and adjust proportions of ingredients for personal preference. Mix together the bread crumbs, salt, pepper, garlic powder, and red pepper flakes. Spread out on a plate. Cut your Ahi into 1 to 1 1/2 inch strips. Roll the Ahi in the bread crumb mixture, coating all sides. Heat a heavy skillet to high heat. Add in the olive oil and let it start to sizzle. Put in Ahi, turning about every 30 seconds to sear all 4 sides. Slice the Ahi and serve with the aioli.

Garlic Shrimp

Ingredients:

2lbs shrimp, de-vein but leave the shell left on
6 pieces garlic, minced
3-4 tbsp fresh cilantro, chopped
2 tbsp olive oil, separated
Salt and pepper to taste
1 tsp lime juice

Instructions:

Heat 1tbsp olive oil in a large wok or frying pan than add in the shrimp season with salt and pepper and let it cook until pink in color. When done remove into a bowl and set on side. Now add in the other 1 tbsp olive oil into the pan than add in garlic and cilantro let it cook for 2 minutes, add in the shrimp and turn off heat stir together and enjoy.

Chopped Steak

Ingredients:

1& 1/2 lb chuck steak, sliced thinly
1 packet shrimp dashi no moto
pepper
2 onions, sliced
4 cloves garlic, minced
1/2 cup Yoshida's gourmet sauce
1/3 cup chicken broth

Instructions:

In pan heat oil. Add the steak, dashi & pepper. Cook until 3/4 finished. Mix in the onions and garlic. Cook until onions are halfway cooked through. Then add the Yoshida's gourmet sauce and chicken broth. Cook until onions are cooked and finish with cornstarch/water paste to thicken the sauce to your liking. Enjoy!