Wednesday, May 15, 2013
Ahi Tofu Patties
Ingredients:
1 1/2 lbs. Ahi, chopped
1 block firm tofu, cut into 1 inch pieces
1/2 c. diced round onion
1/2 c. chopped green onion
1/2 c. diced celery
1/2 c. grated carrots
Garlic to taste
a dash of garlic salt
3 tsp. oyster sauce
2 tsp. shoyu
Instructions:
Mix all ingredients in a bowl. Shape into patties.
Fry in a large pan over medium heat until golden brown. Enjoy with a nice green salad and/or rice.
Tuesday, May 14, 2013
Short Rib Stew
Ingredients:
3-4 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
1/4 cup all-purpose flour
3 Tbsp oil
3 cups beef stock
6 carrots, cut into 1/2-inch pieces
1 1/2 pounds potatoes, peeled and cut into 1/2-inch pieces
1 large onion, cut into 1-inch
4 stalks celery, cut into1-inch pieces
1/2 cabbage cut in 1-2" pieces
2 bay leaves, chopped
Hawaiian salt and freshly ground pepper
Instructions:
In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron pot, heat the oil. Drain oil. Add the beef stock to the cooked meat and bring to a boil then turn heat down to simmer. Cover and cook over low heat until the meat is tender, for about 2 hours. Skim any fat from the stew. Stir in the vegetables. Cover and simmer over low heat until the vegetables are tender, which should be about 20 minutes. Season with salt and pepper and enjoy with rice and/or poi. ONO!
3-4 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
1/4 cup all-purpose flour
3 Tbsp oil
3 cups beef stock
6 carrots, cut into 1/2-inch pieces
1 1/2 pounds potatoes, peeled and cut into 1/2-inch pieces
1 large onion, cut into 1-inch
4 stalks celery, cut into1-inch pieces
1/2 cabbage cut in 1-2" pieces
2 bay leaves, chopped
Hawaiian salt and freshly ground pepper
Instructions:
In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron pot, heat the oil. Drain oil. Add the beef stock to the cooked meat and bring to a boil then turn heat down to simmer. Cover and cook over low heat until the meat is tender, for about 2 hours. Skim any fat from the stew. Stir in the vegetables. Cover and simmer over low heat until the vegetables are tender, which should be about 20 minutes. Season with salt and pepper and enjoy with rice and/or poi. ONO!
Wednesday, May 8, 2013
Minute Chicken
Ingredients:
4 lbs Chicken
3 Tbsp Flour
2 cloves Garlic, crushed
1/4 tsp Pepper
1 tsp Sugar
1/4 C Hoisin sauce
2 Tbsp Oyster sauce
1/2 C Green onion, chopped
1/2 C Chinese parsley (cilantro), chopped
1 inch Ginger, crushed
1/4 C Oil
Instructions:
Cut chicken into bite-size pieces. Create a marinade with the flour, pepper, sugar, hoi sin sauce, green onions, parsley, ginger, and oyster sauce. Add chicken to marinade and let sit in the refrigerator for at least 2 hours. When ready to cook, heat the oil in large skillet until sizzling hot. Add chicken and stir quickly using high heat. Lower the heat and cook 10 minutes, until chicken is cooked thoroughly. Enjoy with rice and a nice green salad. ONO!
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