Banana Bread Chocolate Chip Muffins and Mini Loaves

 

2 ½ c. flour

1 tsp. salt

2 tsp. baking soda

1 c. vegetable oil

3 eggs

2 c. sugar

3 c. mashed banana, very ripe

1/8 c. finely crushed macadamia

¼ c. mini chocolate chips

Sift and combine flour, salt, baking soda into large bowl.

Beat eggs and sugar in a separate bowl.

Combine in with flour mixture.

Using a hand mixture on slow add in oil slowly.

Fold in mashed bananas and chocolate chips.

Put in mini loaf pans that are sprayed and floured or just pour into cupcake liners.

Sprinkle in macadamia nuts.

Bake 350 for about 30 minutes until golden brown.
Let cool on wire rack.
Sprinkle with powdered sugar.

SO MOIST!!

BBQ Cornish Hens

This is a recipe I can up with when I first started cooking. It became a very demanded dish by friends and family. Inspiration is thanks to Sam Choy whom I adored as I began cooking. This Cornish hen gives a wonderful citrus flavor throughout and stays moist and juicy. The baste helps give it a nice sweet salty finish. I hope you enjoy.  Don't forget to see my Italian shrimp recipe and you can cook it as pupus while you wait for the main dish.

 

BBQ Cornish Hens

3 Cornish hens, butterflied

Marinade:

2 c. orange juice

1 c. olive oil

6 cloves garlic

Salt & Pepper

Orange slices

*Marinade overnight

Baste:

½ c. olive oil

½ c. honey

¼ c. aloha shoyu

*keep brushing with baste as grilling

Winna Wonton/Soup

This recipe is a typical wonton recipe that you can either fry up or use for a soup. What makes this recipe different from most is the secret of the chicken bouillon in the jar. Beater than bouillon comes in a variety of flavors but the beauty is you can adjust it to your liking. I also added some creative ingredients to my wonton. They work great folding it in a triangle and frying or in the pocket version for soup. The wonton recipe can be divided in half, I make a lot for couple days of soup and some frying. I like to wrap as needed per day.

Winna Wonton/Soup

8-10 black tiger shrimp (21/25 count)

1.5 lb. ground pork

1 tsp. rice vinegar

1 ½ tsp. sugar

1 tbsp. cornstarch

1 tbsp. oyster sauce

1 tbsp. sesame oil

1 tsp. white pepper

½ tbsp. zested ginger

4 garlic gloves, zested

½ bunch chopped green onion

2 pkg. wonton wrappers

Clean and devein shrimp. Chop up pretty fine. Mix all ingredients well. Fill in about 1 tbsp. per wrapper.

*For soup I wrap it like this instructional webpage http://justonecookbook.com/how-to/how-to-wrap-a-wonton/

*sprinkle pan with a little flour to keep from sticking

*cover with damp cloth, chill until ready to use.

Fry or reserve for soup.

 

 

Soup:

Chicken broth (better than bouillon is best to adjust taste and make as much you want)

White pepper to taste

1 thumb ginger

6-8 garlic cloves

2 tbsp. oden

Drizzle sesame oil

Boil broth, ginger and garlic (adjusting to taste). Then add oden and splash of sesame oil.

Drop in wontons and when float to top they should be ready about 3 minutes or so.

*I only cook amout needed, save extra in refrigerator or fry some on the side.

Garnish with cilantro, green onion and char siu. ENJOY!

 

 

Garlic Chicken Salad

This salad is really addictive! It has literally replaced Chinese chicken salad in our family. We eat it a lot especially when won ton chips are available. I adapted this from my sisters family. Not sure where the original came from but we tweaked it up a bit. CAUTION: If you like garlic and chicken salad: Beware! You will end up craving and eating this salad often as we do. Definitely great for potlucks and family gatherings due to the inexpensive cost. Let me know what you think! BTW! Maebo is from Hilo and they are a family friend. Make sure you support them. There is no chips like there's.
Mahalo!!

 

 

Garlic Chicken Salad

Won bok (napa cabbage) chopped

Cilantro, chopped

Green onion, diced

Wonton chips (maebo or other), crushed

2 chicken breast or rotisserie chicken (shredded)

Dressing:

1 32oz. jar mayonnaise (best foods)

8-10 garlic cloves

½ c. sugar

½ c. milk

¼ c. white vinegar

 

Make dressing and let sit for at least an hour. Pulse or zest garlic so it’s fine. Add other ingredients and blend well. Chill.

Layer accordingly: nappa cabbage, chicken, cilantro and green onion.

Sprinkle with dressing and top with won ton chips.

PASTELE STEW

 

PASTELE STEW

3-4 lbs. pork butt and pork belly (cut in bite size pieces)

10 green bananas

2 1/3 plus 1/3 c. olive oil

2 packets of 2 oz. annatto seeds

2 large onions, chopped

8 garlic cloves

4 bay leaves

3 bunches cilantro, chopped

1 c. tomato sauce

4 cans medium olives

2 bouillon chicken cubes

4 tablespoons cumin

8 c. water

Salt and pepper to taste

 

Achiote oil:

Heat seeds and olive oil in sauce pan over medium heat until dark red

Strain seed and reserve oil

 

Masa:

Peel large green bananas with paring knife (as if an apple)

Soak in warm water for 8 minutes

Using gloves grate on smallest grate of grater

Mix in 1 c. of prepared achoite oil

(use within 2 days)

 

1.       In large pot put 2 tablespoon of achoite oil and brown pork in batches

2.       Add onions, garlic, salt, bay leaves and 2 bunches of cilantro

3.       Cook until softened (don’t drain)

4.       Add tomato sauce and olives with their liquid

5.       Simmer uncovered 30 minutes

6.       Add masa, 8 c. water, cumin and chicken bouillon

7.       Cover and simmer for 1 hour (stir every 10 minutes to avoid sticking)

Add salt and pepper to taste

Lazy Lu'au with spinach & taro leaves

 

Came up with this recipe because I realized I really wanted to make Lu’au stew and low and behold, I did not have enough taro leaves. It came out winner because the spinach thickened it a little and it had the taste of lu’au as if spinach was not there. Besides in my neck of the woods it cost a lot to buy one package of frozen taro leaves so we slice the budget down a tad bit. For all of us that have cooked taro leaves before, it’s a pain of an extra step…Worth it for lau lau, however. Not today!J

Lazy Lu’ au with Spinach & Taro leaves

2 lbs. beef brisket, cut into 1 inch cubes

(I don’t trim fat)

5 cups water

1 tbsp. Hawaiian or rock salt

1 tbsp. canola oil

1 or 2 pkg. frozen (1lb. bag) taro leaves

** I used 1 pkg. and 2 pkg. fresh spinach

1 whole onion diced

10    cloves garlic

5 cups beef stock

**sometimes 1 cup diced carrots

 

In a pot, heat oil and brown beef with garlic. Add onions and sauté until translucent. Add beef stock and 2 cups water, and 1 tbsp. Hawaiian salt. Bring to boil and simmer, partially covered, until the meat is fork tender, 2 or more hours. Add the remaining water and spinach, melt down spinach for a few minutes and then drained frozen taro leaves. Simmer for about 20 more minutes.

**you can add beef bouillon cubes if more beef flavor desired. At any time if liquid evaporates, add more beef broth to keep beef emerged.

Salt and pepper to taste.

Good to go! Splash of chili pepper water if you want some heat!

Serve ovah one bowl rice and BAM! There you go lazy ONO lu’au.

 

 

Licious Loco Moco

Okay anxiously awaiting loyal followers. Of course once again craving ONO Hawaiian food so we went with a Hawaii staple…LOCO MOCO! I came across these different patties by Mark Noguchi. Let me tell you that is was AMAZING. The most flavorful and moist hamburger patties that I have ever made. I can’t wait to go to his restaurant at Kaneohe pier and eat his food for real kine. I used my most fabulous Martha Stewart pot to fry the patties in and it was crisp on the outside. I actually did everything in the pot which made it so easy. If you don’t have one you need to try it. Cast iron and wonderful to cook everything in it and cleanup is so easy.

 

 

Licious loco moco

Hamburger steak recipe is adapted from the recipe from Mark Noguchi of He'eia Pier.

Hamburger steak

3 pound ground beef (80/20 ratio)

½ c. chopped green onion
1/2cup onion, minced
1 heaping teaspoon kosher salt
¾ teaspoon granulated garlic
1/2 teaspoon celery salt
pinch cayenne
3 teaspoon Kikkoman soy sauce
3 eggs
1 1/2 cup Japanese panko bread crumbs
9 Tablespoons mayonnaise

 

Gently but thoroughly combine the ingredients. Form patties. Pan fry or broil in a cast iron skillet over medium heat. Cook through, about 8 to 10 minutes depending on the size of your burger. Hamburger steaks should be juicy, but well done. Serve with gravy of your choice.  Serves 6-8

In the drippings sautéed 2 onions until caramelized (added some white wine)

2 tbsp. butter and sautéed mushrooms (set aside mushrooms and onions in separate bowls)

 

GRAVY:

Adapted from cooking Hawaiian style Killer brown gravy

6 tbsp. butter

¾ c. wondra flour

3 cans beef broth (make my own with better than bouillon)

3 cubes beef bouillon

Approx.1c. milk or cream (enough to smooth out gravy)

Big splash shoyu

Salt and pepper to taste

*sautéed mushrooms

 

Melt butter. Add in flour and mix well. Add in beef cubes and smash down. Whisk in beef broth slowly. Whisk in milk. Add splash of shoyu. Salt and pepper to taste. Fold in mushrooms.

 

 

Mac Salad:

 

1lb. macaroni noodles

1tbsp. sugar

1tbsp. apple cider vinegar

¼ c. milk

Mayo (depends how moist you want it)

¼ peas

Grated carrots (used about 6 baby)

1 stalk chopped finely celery

¼.c finely chopped onion

¼ can tuna, mashed down with fork

 

Boil noodles until slightly more than usual (plump). In the meantime prepare tuna, peas, carrots, celery and onion in a large bowl. Drain noodles and rinse with cold water. Add noodles to large bowl and stir in vinegar, sugar, milk and mayo. Consistency will be wet but cool in refrigerator for a few hours and stir occasionally adding in more mayo as dries out.

 

My pot which I love