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

 

 

 

 

 

 

 

 

 

Italian shrimp

So easy and so delicious. WE traditionally did this dish on New Year's but you can do it anytime. Tastes great with a steak and since you have the grill out, might as well BBQ some steaks.

 

Black tiger shrimp, vein out and butter-flied

1packet Italian dressing (powder)

1 bottle Italian dressing

 

Prepare shrimp

Mix packet with bottle dressing

Layer shrimp to marinade

Marinade at least an Hour, not more than 3

GRILL!

** I like my shell side a little black



parmesan garlic chicken wings

 

 

This is a very addictive sauce. They have a similar version at buffalo wild wings. Creamy, garlicky  and rich in herbs is the ONO taste that you will be craving once you've had a bite. I promise you will not be disappointed. If your a wing lover, you have to give this a try.

 

 

1 bag chicken wings
Oil for frying
Flour to coat chicken

Sauce:
8 roasted cloves garlic, peeled

• 2 T olive oil
• 1/2 C mayonnaise
• 1 T corn syrup
• 2 T parmesan cheese
• 1 t lemon juice
• 1 T apple cider vinegar
• 1/4 t thyme
• 1/4 t marjoram
• 1/4 t oregano
• 1/4 t basil
• 1/2 t red pepper flakes
• 1/2 t salt
• 1/4 t black pepper

 

Sauce preparations:

1. Heat oven to 350 degrees F.
2. In a small baking dish, place the garlic and drizzle with the olive oil. Cover tightly with aluminum foil and bake 20-25 minutes, until garlic is tender.
3. While the garlic is baking, mix the remainder of the ingredients, whisking until smooth.
4. When the garlic is tender, let cool about 5 minutes. Crush into the sauce using a garlic press or mashing with the edge of a knife.
5. Mix well. Refrigerate a few hours or overnight.

1. Defrost chicken wings
2. Heat oil to 375
3. Coat wings on flour
4. Deep fry and drain, toss in sauce

ENJOY! Serve with veggies and ranch dressing, PUPU style or as main dish..

KIM CHEE CRAB POKE/KIM CHEE SOYBEANS

 

Kimchi, also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as "spicy" or "sour". Wikipedia

 

While I was on vacation in Hilo, I decided to pick up some poke and they had a very similar recipe. I got it from Foodland in Hilo and have never seen it at other poke bars. I was hooked! On a mission to create some kind of crab poke. Craving every day until I finally found some king crab pieces. CHEEE WHOOO!

This recipe is very close to the one from foodland and I plan on making it for PUPU hour often.

I'm drooling, I want some....WINNER!

ENJOY!

 

This recipe is dedicated to Krystie's nephew Keeyan who helped me pound da crab! So cute, we was best friends after that. CUTIE!!!

 

Gochujang (is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt.)

Soy Sauce

Sugar

Sesame Oil

onion sliced thin

choppes green onion

crab pieces or clusters (cooked)

 

1. Mix gochujang, sugar and soy to create a liquid form. I usually use about 2tbsp. of each. I like mine a little sweet and not to salty.  Add more paste or sugar to your liking.
2. Drizzle in about 1tsp. sesame oil
3. mix crab pieces with paste mixture
4. add in desired green onion and onion, mix well
5. marinade for at least 1 hour. (I mix mine periodically and marinade at least 1/2 a day for da ono juices to get inside)
 
 

 

 KIM CHEE SOYBEANS

This recipe adapted from my best friend Krystie. She made it for me and it was AWESOME!

Variations of soybeans(poke style) is also very popular at poke bars. I like this because it is very cheap to make and make you thirsty for drink more beer...he he!

 

2 packages frozen soybeans

1 tbsp. garlic salt

1-2 tbsp. gochujung

1 tsp. sesame oil

1 big heaping spoon of chopped garlic (i use bottle)

das it!



1. cook soybeans according to directions
2. mix all ingredients in gallon ziploc bag, chill in icebox or cooler.

**FAST!, take mo' long fo boil da water...

 

COLD SAIMIN/RAMEN/CHUKA SOBA

Cold saimin has always been a favorite of mine. It is so easy to make, can last a couple of days and it can be changed up simply or fancy. Bascially add any type of topping you want. Shredded chicken, roast pork, real crab...etc.. This is just my favorite combination that is very similar to the classic japanese version. I came up with this new sauce recipe which I found a new best friend. Ginger juice! Ginger juice is my new best friend that is the key to this sauce recipe. Sauce tastes similar to Maui Oriental dressing which I am no longer buying. I am souly making this sauce and even going to use it for somen salad. It even beats the somen salad dressing from scratch! Of course I am a firm believer in using specific ingredients as well. Try it...I am positive you will love it as much as I do.

 

Cold Ramen/saimin/udon/chuka soba

Aka: Hiyashi Chuka Soba

 

• 2 packages Sun Noodle Hawaii Original (fresh and chewy texture) **use any noodle you wish, green tea, buckwheat soba, chuka soba, udon etc.
• 1 cucumber julienned, skin removed 
• Char sui, chopped
• Oscar meyer ham, sliced
• Kamaboko
• 4 eggs, made into omelet and sliced
• Shredded  nori
•  2 tbsp. Wakame (dried pieces)
• Green onion
• Sliced aburage
• (you can add parboiled bean sprouts, imitation crab etc.)
• 2 tbsp. Coleman’s mustard (mix accordingly)

1.  Prepare noodles as directed on package, slightly rinse with cold water and add in ice cubes to chill
2. Prepare all vegetables and meats

PREPARE A DAY AHEAD OR MORNING SAUCE

DA BOMB COLD RAMEN SAUCE:

¼ c. mirin

1 tbsp. sugar

1 1/3c. chicken stock (I use better than bouillon in jar)

1/3 c. aloha shoyu

2 ½ tbsp. rice vinegar

1 tbsp. kadoya sesame oil

1 tbsp. sesame seeds

2 tsp. ginger juice (grated ginger strained and squeezed in sifter)

·         Bring chicken stock to simmer

·         Add in mirin and sugar, simmer

·         And in shoyu, simmer

·         In a separate bowl mix together rice vinegar, sesame oil, ginger juice and sesame seeds

·         Bring together in jar and chill until cold

 

MINI SPRING ROLLS

Okay here we go to the newest invention that is very addictive and so cute...Super fast to make and perfect for pupu hour, parties etc... Be graceful because my measurements coming from my heart and head...For all of you that know me I rarely measure..I cook by taste buds and until taste ONO!!!

Feel free to add other veggies or just use left over stuff. Main thing is the wrappers...

1 lb. ground pork
splash sesame oil
4 tbsp. oyster sauce
2 handfuls of fine sliced cabbage
2 bunches of mung bean thread(cooked and drained)
1 1/2 hanful of bean sprouts
1/2 c. chopped green onion
1/4 c. finely grated carrots
1 pkg. spring roll wrappers (count 50, by wonton wrappers: little bigger in size)
**GOOGLE HOW FOR WRAP THE BUGGA** or you tube the video...lol
1 egg beaten to seal wrappers
dipping sauce of choice, sweet thai chili sauce is best

vegetable oil for frying

PORK SQUASH SOUP & OXTAIL SOUP

 

 PORK SQUASH SOUP & OXTAIL SOUP

 

 

Okay, now I'm really giving the good stuff away. Just like all the other dishes I have been creating, I was craving oxtail soup. I never really ate it much growing up in Hawaii but I decided to try something new. I traveled to Hilo to have some and sometimes on a yearly trip to Vegas stood in the long line to have some oxtail soup at the California Hotel.

I have searched and tried so many recipes but never seemed to quite come up with the perfect taste.

This is THE ONE...the one that I could eat every week in Washington in the cold winter months. It takes time, a good attitude, lots of love and care.

Please try, enjoy and let me know what you think.

 

I encooperated the pork and squash because the soup base is the same. When you don't have enough time to nurture the oxtail go with the quick pork and squash style. YOU WILL NOT BE DISAPPOINTED I PROMISE.

I forgot to get some pictures of the key ingredients so give me some time and I will get them to you.

To me the certain special ingredients really make a difference such as the sesame oil. I will be getting back to you on the oden sauce and squash.

 

Pork and Squash Soup & Oxtail Soup

Pork belly pieces (1 ½ -2 lbs.) or tray of oxtail about 12 small to med. pieces (depends how many pieces you want)

1 whole onion, sliced half moon

5-8 garlic cloves

1 thumb ginger

1 42oz. can chicken broth and 1 box

1 packet dashi

Few pieces dried shitake

2 cubes bouillon

 Oden

Shoyu

Sugar

Salt

Pepper

Splash sesame oil

1 long green squash (peeled and chunked)

GARNISH:

1 bunch chopped green onion

1 thumb zested/grated ginger

1 bunch chopped cilantro

 

1.       Cut pork belly pieces in thin slices, sear with a little oil and drain (may take a couple batches)

(for the oxtail boil few hours until slightly tender, drain)

2.       In the same pot add sliced onions and caramelize (scrapping all the goodness off bottom) you can deglaze with a little sherry or white wine.

3.       Add in pork or oxtail, dashi packet, shitake, garlic and ginger and 1 big can of chicken broth

4.       Simmer on medium low for 1 hour (Add more water if liquid gets low)

5.       Add in rest of chicken broth, simmer until pork is tender.

6.       Add in approximately 2 tablespoons of shoyu, 2 tablespoons of oden, 1 tablespoon sugar, salt and pepper to taste. (you may need to add more shoyu if you like the taste dominate.)

7.       When the soup is to your liking in taste add in the cubed and chunked squash. (no squash for oxtail)

8.       Bring to boil and simmer 15-20 minutes

9.       Add a big splash of sesame oil

**garnish with green onion, ginger and cilantro

 

PORK & SQUASH

 

OXTAIL