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

 

 

 

 

Spam and string beans $4

Dam! I could eat this for days. Grandma taught me how to cook this. She made it alot growing up with all her wonderful side dishes. No matter how many times I have tried to master this over the years it will never come out as good as hers. Her secret was the black iron cast skillet that she oiled for years, plus her touch of love. I've kicked up my version a tad bit. Best thing about it is for me total cost of this meal is $4 (actually $3.80)!! That would be a winner in my book.

 

 

I can spam (cut horizontally then vertically)

1 ½ tsp. ground ginger

1tsp. garlic powder

2 big splashes of shoyu

Pepper to taste (optional)

1 bag string beans (cut diagonally, cut ends off)

*important to maintain crispiness

* this takes awhile and cramps your hand up..lol..well worth it..

1.       Heat little oil in a wok

2.       Fry spam and sprinkle with ginger until crisp

3.       Add in string beans

4.       Garlic powder, shoyu, pepper

SERVE OVER RICE :)



Coconut Curry Fried Chicken

 

This chicken is FABULOUS!! If you like coconut milk or even curry, you will definately want to give this a try. The only difference personally is that the next time I will do wings or drummettes. They tend to be more flavorful. The breast however was very moist.

 

 

 

 

Coconut Curry Fried Chicken

cookinghawaiianstyle.com

By: S. Kairod

Recipe from: cookinghawaiianstyle.com

1 (14 ounce) can coconut milk

 1 tablespoon plus 2 teaspoons curry powder, divided

 8 chicken pieces, rinsed and pat dry

 1 teaspoon salt, divided

 1/2 teaspoon black pepper

 2 cups flour

 oil for frying

 

Combine coconut milk, 1 tablespoon of curry powder and 1/2 teaspoon salt together in a bowl. Place chicken in the bowl and toss to coat. Cover and refrigerate for 8 hours or overnight.

Place remaining curry powder, salt, black pepper and flour together in a plastic bag.

Remove chicken from the coconut milk marinade and place in the plastic bag. Toss to coat. Allow to set for 15 minutes.

Heat 1 inches of oil in a heavy bottom skillet over medium heat until it reaches 350 degrees.

Remove chicken from flour and shake any excess off. Fry in heated oil for 5 minutes. Reduce heat to medium low and continue cooking for 20 – 30 minutes or until the chicken is cooked through and the juices run clear.

Transfer to a cooling rack to allow excess grease to drip off.

 

* sprinkle with a little salt when comes out of fryer.

***update made the curry wings and it was good. I think I still like the breast still.*** 

pork and peas

Pork and Peas

1lb. pork belly pieces

1lb. pork butt (cut small bites)

6 cloves garlic

2 cans tomato puree

3 bay leaves

1 tsp. peppercorn

2 whole cinnamon sticks

1 can beef broth

Splash of shoyu

Water (as needed)

1 tbsp. sugar

1lb. frozen peas

1 small bottle diced pimentos

Salt/pepper to taste

1.       Heat oil in skillet, add garlic then brown pork. Drain.

2.       Add shoyu, sugar, peppercorn, bay leaves, cinnamon, tomato puree and beef broth

3.       Bring to boil, simmer 60-90 minutes.

*note during this process may thicken and dry out, add ½ cup water as needed)

4.       Add pimentos and peas

5.       Simmer about 10 more minutes

 

MISO TAKO POKE

 

 

Craving tako poke so today decided to whip up this bast from the past recipe. Reminds me of the good old days in Maui hanging out with friends for "pupu hour".

Kyle has never tried it and he loves peanut butter.

I know that in Hawaii they sell many kinds of tako poke in the poke bar area.

The great thing about the miso I choose to use is that the recipes are on the cover.

So enjoy ;)  I'm drooling....

 

 

Miso Sauce:

 

 

2 tbsp. miso

2 tsp. sugar

2 tsp. rice vinegar (mo'betta)

1 tsp. creamy peanut butter

1 tsp. water

 

 

cooked tako leg, thinly sliced

sweet onion, moon slice

chopped green onion

 

MIX ALL TOGETHER AND LET MARINADE FEW HOURS