Entrees: January 2008 Archives

Mochiko Chicken

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2 lbs. chicken (thighs or breasts) cut into bite sized morsels
4 Tbsp. mochiko flour
4 Tbsp. cornstarch
4 Tbsp. sugar
5 Tbsp. soy sauce
1/2 Tsp. salt
1/4 cup chopped green onions
2 beaten eggs
2 cloves minced garlic
oil for frying

Mix all the ingredients in a large bowl (except for the oil) and add in chicken. Mix well and marinate chicken overnight. Fry marinated chicken in oil until golden-brown. Drain oil form chiken on paper towels and newspaper. Eat!

Lamb Steaks with Mango Chutney

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4 lamb leg center-cut steaks, 1-inch thick

Chutney:
3-1/2 pounds green mangoes
4 ounces fresh ginger, diced
3-1/2 cups sugar
1-1/2 cups vinegar
4 tablespoons Worcestershire sauce
2 large cloves garlic, minced 1 cup onion, chopped
1/2 cup seedless raisins
1/2 cup white raisins
3/4 cup lime juice
3/4 teaspoon ground ginger
1 chile pepper, crushed.

Peel and slice fruit 1/4-inch thick. Cover for 24 hours with brine made with 2 tablespoons salt to 1 quart water. Drain. Cook ginger in water to cover until almost tender. Drain; reserve water. Mix 4 tablespoons of reserved ginger water, sugar, vinegar, Worcestershire sauce and garlic. Bring to a boil. Add mangoes. Cook until fruit color brightens. Remove from syrup. Add ginger and remaining ingredients. Cook until onions are soft and mixture is desired thickness. Return fruit to syrup. Return to heat and bring to a boil. Pour into hot sterilized jars; seal. Makes 2-1/2 pints.

Grill steaks 5 to 7 minutes per side. Serve with mango chutney. Makes 4 servings.

Chicken Adobo / Pork Adobo

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3-4 lb. stewing chicken or pork
1 piece of garlic, chopped
6-12 whole peppercorns
2 Bay leaves
Pinch of Ajinomoto
Salt to taste
1/2 cup cider vinegar
1 cup water

Chop chicken into 3-4 ince pieces. Add remaining ingredients. Bring to boil. Simmer with cover slightly off to let the steam evaporate. Cook until liquid completely evaporates.

Chicken Tofu

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2 pounds chicken parts
1 slab of tofu
2 heaping tablespoons sugar
3/4 pounds string beans
Cup shoyu

Cook chicken, sugar and shoyu together (simmer 5 minutes). Prepare string beans by slicing them in half length wise. Add beans to chicken. Add tofu and simmer until beans are tender.

Note: can also be made with pork or beef.

Manapua

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1 tablespoon oil
1/4 cup chopped dired shrimp
3/4 pound char siu, diced
4 water chestnuts, diced
1 stalk green onion, chopped
2 teaspoons shoyu
2 teaspoons oyster sauce
1/4 teaspoons sugar
1/4 teaspoon salt
1 package hot roll mix (13-3/4 ounces)

Heat oil in wok or skillet. Add rest of ingredients except hot roll mix; fry slightly. Prepare hot roll mix according to package directions. Let rise until doubled. Knead on floured surface until smooth and elastic. Pinch dough into twelve 1-1/2 inch balls. Flatten pieces of dough, keeping center thicker than edges. Put a tablespoonful of meat mixture in center. Form buns by pinching edges together to seal filling. Place on wax paper squares, seam side down. Cover and let rise until doubled. Steam 15 minutes. Makes 1 dozen.

Baked Ahi

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2 lb. block ahi or mahi
1/2 cup Mayonnaise
1/2 cup Chopped round onions
1 cup Shredded or chopped imitation crab
Salt
Pepper
1/2 cup Bread crumbs

Cut ahi into steaks about 3/4 inch thick. Pepper and salt steaks and place in baking dish(touching each other). Mix mayonnaise, onions and crab together and spread over fish steaks. Spread bread crumbs evenly on top of fish steaks. Bake at 350 degrees for approximately 20 minutes.

Oba's Shoyu Chicken

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 12 thighs of chicken (the thighs work best)
2 cup Kikomans shoyu (soy sauce)
2 cup water
1 clove garlic
1 small onion (or half of a big one)
1 cup sugar (you may want more try taste um ya)

Okay we ready to cook our ono chicken. Put the shoyu, water, garlic, onion, and sugar in a large pot. Heat so the sugar disolves. Try taste um if it is ono then leave um. If it is sour then add more sugar, too salty then add more water. If the sauce is good then throw in the chicken and simmer about 45 minutes. Serve over sticky white rice. If you like put corn on the side (make um fancy ya).

Submitted by: "Mr. Coolness".

Grilled Ahi with Mango Salsa

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4 ahi (tuna) steaks, 8 ounces each and 1-1/2 inches thick
2 tablespoons vegetable oil

Salsa ingredients:
1 green mango, peeled, pitted and roughly chopped
1 small red bell pepper, seeded and sliced into short, thin slices
1 small red onion, sliced into long, thin slices
1/4 cup roughly chopped fresh cilantro
1 medium clove garlic, minced
1 fresh chile, finely chopped
1/4 cup pineapple juice
6 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste.

Combine salsa ingredients to taste. Mix well; refrigerate. Rub tuna with oil and sprinkle with salt and pepper to taste. For medium-rare tuna, grill over medium hot fire about 3 minutes each side. For more well done, check after 5 minutes. Serve tuna with mango salsa. Makes 4 servings.

Sweet Sour Spare Ribs

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2 1/2 lbs spareribs
1 tablespoon soy sauce
2 tablespoons flour
2 tablespoons salad oil
1 clove garlic, crushed
1 small piece ginger root, crushed
1/3 cup vinegar
3/4 cups water
1/2 cup brown sugar
1 teaspoon salt

Cut spareribs into 1 1/2 inch pieces. Sprinkle soy sauce and flour over spareribs; mix gently. In a large saucepan, heat oil. Brown spareribs with garlic and ginger; drain fat. Add remaining ingredients and simmer 45 minutes. Makes 6 servings.

Submitted by: Kina.

Corned Beef and Cabbage

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1 can Corned Beef
1-2 tbsp peanut oil
1 medium head cabbage, cut into fine slivers
1 Maui onion, sliced thin (here in Georgia I use da kine Vidalia onion)
shoyu to taste
sticky white rice

This is really easy, & quick. Put oil into hot wok (get wok hot first--stuff won't stick then) Stir fry the meat--right out of the can--breaking up into small pieces. Add onion--stir a couple minutes. Then add the cabbage. Cook only til it is still crisp, but is tender.

Can add the shoyu before you add the cabbage, or can add at the table to each taste. Ono!

Submitted by: Kina.

Cold Ginger Chicken

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 1 whole fryer
4 tbs salt
2 slices go-pi (dried tangerine peel)
water

Ginger Sauce:
1 cup ginger (finely chopped or minced in food processor)
4-5 stalks green onions (minced)
3/4 cup vegetable oil
2 tsp salt .

Clean and trim excess fat from chicken. Pat dry. Rub salt all over chicken, both inside and outside. Refrigerate 8 hours or over night. Bring water to a boil, put in go-pi and chicken. Cook at medium heat for 45 minutes, should have enough water to cover chicken. Remove from pot, drain excess water from chicken. Let chicken chill in refrigerator, then cut into serving pieces. Combine and mix ginger sauce ingredients together then chill. To serve, pour sauce over chicken or serve sauce in a separate bowl.

Submitted by: An AOL user.

Korean Style Chicken

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5 lbs chicken drummetts
1 tsp. salt (optional)
1/2 cup shoyu
3/4 cup sugar
1 clove garlic, finely minced
1 skinned chili pepper or flakes (optional)
1 Tablespoon sesame seeds
1 Tablespoon sesame seed oil

Sprinke salt on chicken and let stand overnight. Flour and deep fry. Prepare sauce with rest of ingredients. Roll hot fried chicken in sauce. Garnish with chop green onions (optional) and serve.

Submitted by: Eulalia Pascual-Cantu.

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