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.