tag:blogger.com,1999:blog-4076140005934617772024-03-13T12:13:21.916-04:00Kūlia cooks!Multi-cultural cooking in my daily American life.
Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.comBlogger120125tag:blogger.com,1999:blog-407614000593461777.post-4656885363127644762014-06-01T06:03:00.000-04:002014-06-01T06:03:19.228-04:005 Spice Braised BrisketLiving in sunny So Cal brings visitor. I am house guest this weekend. I wanted to have something ready for dinner when we get home from a day of sight seeing.<br />
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This brisket recipe actually is quite versatile. It can be served cold, with salads or even as a sandwich meat. My father used to love brisket sandwich! You can reheat this, lay this over rice or noodle. As you will see here, I made a lemon old noodle. Reheated the meat and the gravy. Serve it over stir fried or steamed bok choy.<br />
If you like stew, substitute the brisket with stew meat, add peeled and cubed daikon and taro, some nappa cabbage, an extra cup of water to the recipe. You will have a Asian 5 spice beef stew.<br />
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<b><span style="color: #38761d; font-size: large;">Sliced brisket, served over stir fried bok choy and lemon cold noodle.</span></b><br />
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<b><span style="color: #38761d; font-size: x-large;">5 Spice Braised Brisket</span></b><br />
2 lb Brisket<br />
2 medium onion. Cleaned, peel and cut into 1/2" large slices<br />
2 cloves of garlic. Peeled and smashed.<br />
2 1/4" slices of peeled ginger - lightly smashed.<br />
2 green onion. Cleaned and cut into 1" pieces<br />
1 tbsp 5 spice<br />
1/2 cup low sodium shoyu<br />
3 cups water<br />
Pepper to taste<br />
Vegetable oil for frying.<br />
<b>Directions:</b><br />
Heat a dutch oven of wok till hot. Add oil. Once the oil is hot, add ginger and garlic. Cook both till it is lightly browned and fragrant.<br />
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Add Green onion piece, cook for a few min to flavor the oil<br />
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Push the vegetable to the side. Brown the meat in the hot oil<br />
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For about 4-5 min on each side<br />
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Once the other side is browned. Add onion to the rest of the vegetable. Let it cook for a few mins till the onion is caramelized<br />
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Add 5 spice to the vegetable<br />
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Mix well and toast the spice for 1-2 mins.<br />
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Mix the vegetable with the meat<br />
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Add Shoyu<br />
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Then water.<br />
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Bring it to a boil. Low the heat to low and let it simmer/braised for about 2 hours till the meat is tender.<br />
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Check the liquid from time to time. Add more water as needed.<br />
You will want more gravy if you are making this into a stew. If you are leaving this as a brisket dish. You need to have about 1 cup of gravy.<br />
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Remove the meat. You can separate the meat and the gravy and store both separately in the fridge.<br />
Cut the meat thinly across grain.<br />
You can serve the sliced meat with the gravy on the side.<br />
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Enjoy<br />
<b><span style="color: #38761d;">Aloha</span></b>Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com1tag:blogger.com,1999:blog-407614000593461777.post-87419897212726771992014-06-01T05:18:00.000-04:002014-06-01T05:29:03.734-04:00Flourless Chocolate cakeMy very dear merchandiser was turning 30. She is the ultimate chocolate lover. I wanted to do something special for her. It was a weekday. I need to keep it simple. This is a recipe originally from William Sonoma. I love how simple it is. In here I am showing you the traditional way to melt and chocolate and better. You can easily put the chocolate and butter in a large bowl and microwave for 60-90 sec. Stir well. It works just as well.<br />
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<b><span style="font-size: x-large;">Flourless Chocolate Cake</span></b><br />
8 oz bittersweet chocolate - broken up into small pieces<br />
1 stick butter - cut into small pieces<br />
4 eggs, separated<br />
1 tbsp rum<br />
1 tsp vanilla<br />
1/4 tsp cream of tartar<br />
1/2 cup sugar<br />
Powdered sugar for dusting<br />
<b>Directions:</b><br />
Heat oven to 325F.<br />
Measure and cut a piece of parchment paper to fit the bottom of a 8" spring form pan. Please make sure the bottom of the pan fits tightly and it is not going to leak.<br />
Grease an 8" spring foam pan. Line with the paper<br />
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Grease/butter the paper<br />
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In a double boiler or a large bowl over simmering water. Melt chocolate and butter<br />
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Whisk to mix<br />
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Till the ingredients is combined, and smooth. Remove from the double boiler and let it cool.<br />
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Separate 4 eggs - put the yokes in a small bowl, the white in a large bowl.</div>
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Add rum and vanilla to the egg yokes<br />
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Whisk to mix<br />
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Add Cream of tartar to the egg while<br />
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Start beating the egg white with a mixer. Once it starts to become foamy, slowly add in 1/2 the sugar, continue to whip the white. Add the other half of the sugar once the white starts to form some peaks.<br />
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Whip to mix. Do not over beat the egg white, set aside<br />
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To assemble the cake:<br />
Slowly add the egg yoke mixture to the chocolate<br />
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Mix well.<br />
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Lighten the chocolate with 1/4 of the egg white<br />
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Fold in the rest of the egg gently<br />
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Till completed incorporated<br />
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Pour the batter into the prepared spring form pan<br />
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Back at 325 F for 20-22 min till the sides the set and the center is still slightly soft. It will be puffy<br />
Remove from oven and let the cake cool in the pan.<br />
Once cool. Remove the side and store in the fridge for 4 hours<br />
The cake will deflate.<br />
Transfer the cake to a serving plate.<br />
Sprinkle with powder sugar.<br />
Ready to serve.<br />
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I love to serve the cake with a simple dob of whipped cream and a few fresh raspberry on the side.<br />
It is very rich.<br />
Serve 10.<br />
<br />
Enjoy<br />
<b><span style="color: #38761d;">Aloha</span></b>Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com1tag:blogger.com,1999:blog-407614000593461777.post-29858237805140969522014-03-16T13:15:00.000-04:002014-03-16T13:15:08.489-04:00Simple Homemade Muesli Muesli is one of my favorite breakfast even since I was a little kid. I remembered when I was a teenage, my father and I used to go to a Germany Sunday brunch in Hong Kong once a month. My father loved sausages, the different kinds of cured meat and ham. That was a big treat for him. My father raised me as a meat eater, I turned to the cheeses, yogurt, the bread and sweets and I would always have a large bowl of muesli with fruit.<br />
"Donʻt we have that at home?" my father would say.<br />
"Yes, but itʻs different when they fix it" I would answer. <br />
It was the same question and same answer every month for years.<br />
<br />
Years later, I finally found out what was the difference. I learned to prepare muesli the right way from my Taiko Sansei <a href="http://www.marcolienhard.com/">Marco Lienhard</a>. Marco was from Switzerland and he was a member of the famous Ondekoza and lived in Japan for 14 or 15 years. He is one of the best Shakuhachi, Fur and Taiko master. He performs and teaches around the world. I am very honored to be the opportunity to study with him.<br />
<br />
I was a taiko drummer before being a hula dancer. I "retired" from playing due to some injuries and joint issues. I missed my drums and most of all, I miss taking lessons from Marco. Marco is also a gourmet. We always ended up talking about food!! Sometimes I do wonder whether I miss the lessons or I really miss the food, the fun talk and the eating :). Of course it is the drums, Marco...<br />
<br />
So.. here is the big step that was missing from my childhood muesli: let the cereal soak overnight...<br />
My breakfast was usually prepared by our amah or Dad in the morning when I was growing up.<br />
They treated the muesli just as any cereal - pour it in a bowl and pour milk over it and during the winter month, our amah would cook it like oatmeal. She would also sweeten it with sugar.<br />
<br />
Marco showed me the right way by soaking muesli overnight with seasonal fruit. The flavor and the sweetness of the fruit infused the porridge. You can make it overnight. You have an instant breakfast in the morning. I would cook it for 2 min in the microwave in the winter and I have hearty hot breakfast.<br />
<br />
The recipe for the muesli mix here is not traditional. I modified this a bit with ingredients ready available in the store. Traditional it should have rye flakes and barley flakes in the mix. I also added in ground flax seeds. This is a very simple recipe that you can easily alter for your taste or season:<br />
1 - the Bran - I am using wheat bran here, you can use oat bran<br />
2 - Farina - you can use wheat germ if you want<br />
3 - Dried fruit - I change the fruit quite a bit. Raisin is sort of my "base". I would have chopped dates if I want a more traditional taste. Cut up apricot is great during the summer and I love cranberry in the winter. I am a blueberry mode lately.<br />
4 - Nuts - almond is always my "go-to" nuts. You can use any combination you want. I mix in some pecan at times. Walnut is great. I also like pumpkin seeds and sunflower seeds in the Fall.<br />
5 - Milk - there are so many choices now. I am making a non-dairy version. I am using soy. Almond milk, coconut milk (non-dairy alternative, not the canned) are great options too. You can also go with milk. If you making Bircher Muesli - it is with yogurt and some milk.<br />
<br />
This is my classic combo. In the winter month: this is what I would have:<br />
Dried fruit - raisin, cranberry.<br />
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Nut - chopped pecan, pumpkin seeds<br />
Fresh fruit: Chopped apple and I always have banana. <br />
<br />
Have fun experimenting!<br />
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<span style="color: #38761d; font-size: x-large;">Home Made Muesli</span><br />
<b><span style="color: #38761d;">The dry mix:</span></b><br />
2 Cups old fashion rolled oats<br />
1/2 cup wheat bran or oat bran<br />
2 Tbsp Grounded flax seeds<br />
1/4 cup farina or wheat germ<br />
1/2 cup dried blueberries<br />
1/4 cup raisins<br />
1/2 cup sliced almond - lightly chopped into smaller pieces.<br />
<b>Directions:</b><br />
Spread 1/2 cup of the wheat bran on tin foil on a baking sheet and toast it in the oven. This will bring out the nutty flavor in the grain.<br />
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Toast the grain for about 5-10 till itʻs lightly golden.<br />
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Place the oat meal in a large bowl. Add in farina<br />
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Grounded flex seed<br />
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Toasted wheat bran. The tin foil make it easy to add the toasted bran<br />
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Almond or nuts of your choice<br />
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Dried blueberries<br />
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1/4 cup of raisins<br />
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Mix well.<br />
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Store in an airtight jar. Make 4 cups.<br />
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<b>Making breakfast:</b><br />
You can keep the porridge in the fridge up to 48 hours. It is best prepared overnight and I found it taste even better the 2nd day: This make about 3 serving for me.<br />
<br />
1 Cup of Muesli mix<br />
1 cup of fresh fruit of your choice<br />
1 cup of milk or non-dairy milk of your choice<br />
Additional fresh fruit as topping.<br />
<b>Directions:</b><br />
Use a plastic or glass container with a tight cover.<br />
Mix the muesli with the fresh fruit<br />
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Pour in the milk.<br />
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Mix well, cover the porridge and let it sit in the fridge overnight, up to 48 hours.<br />
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<b>In the morning: </b><br />
Stir the porridge, if it is too thick, add more milk to your taste.<br />
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At this point you can transfer the amount you want to a microwave safe bowl. Cover and heat for 1.5-2 mins to have a hot breakfast, or this can be served cold.<br />
Top with additional fresh fruit of your choice.<br />
<br />
Enjoy<br />
<b><span style="color: #38761d;">Aloha!</span></b><br />
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<br />Jeannie W Kūlia Leehttp://www.blogger.com/profile/11787093808819263572noreply@blogger.com1tag:blogger.com,1999:blog-407614000593461777.post-77773830274076540362014-03-10T00:49:00.002-04:002014-03-10T00:49:36.112-04:00Miso braised daikon with beef short ribs. It is daikon season here in Southern California. I have never see daikon this fresh and beautiful. The only issue I have with these guys - they are a bit on the oversizes. I love daikon in soup, however I am soup out. I need to do something other than soup! My dear "sista" Shoko and her mom visited me last month. I wanted to have something ready for dinner, I decided to braise the daikon with miso and some beef short ribs. This is a relatively simple recipe and it freeze very well. I made this a week ahead, freeze it, then reheated it for dinner. Shoko loved the dish!<br />
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This is for you Shoko...<br />
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<span style="color: #38761d; font-size: x-large;">Miso braised daikon and beef short ribs </span><br />
4 pieces of beef short ribs or country ribs, with or without bone.<br />
1/2 of a large daikon. Green removed, peeled and cut into 1" cubes<br />
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4-5 green onion. Cleaned and chopped. Reserve 2 tbsp of the green part for garnish.<br />
1/4 cup of Miso<br />
1/4 cup mirin<br />
1 tbsp shoyu<br />
1 tsp minced garlic<br />
1 tsp minced ginger<br />
2 cups vegetable stock<br />
Vegetable oil<br />
Sesame oil<br />
<br />
<b>Directions</b><br />
In a small bowl, mix miso and mirin.<br />
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Blend miso with mirin together till it is no longer lumpy.<br />
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Add shoyu</div>
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In a wok or large fryer, heat 3-4 tbsp of vegetable. Add ginger and garlic. Cook for 1-2 mins.</div>
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Brown ribs in the hot oil.<br />
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Add daikon. Brown the vegetable with the ribs<br />
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Add green onion. Let it cook for 2-3 mins.<br />
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Fold in the miso mixture. Coat the vegetable and ribs with the mixture.<br />
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Add in the stock.<br />
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Bring the stew to full boil, then lower to medium low. Cover and let it cook for about 1.5 -2 hours till the ribs are tender. Check the liquid level, add more stock if needed.<br />
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At this point, you can</div>
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1 - Plate the dish, drizzle with a little sesame oil and garnish with some green onion. </div>
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2 - Let it cool and put into a storage container and freeze. </div>
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This was our dinner:</div>
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Enjoy</div>
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<span style="color: #38761d;">Aloha</span></div>
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Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com2tag:blogger.com,1999:blog-407614000593461777.post-81397254170101326132013-11-11T00:13:00.003-05:002013-11-11T00:13:44.087-05:00Testing Chocolate Mayonnaise cake with Just MayoI usually donʻt post a test recipe. This is an exception. I am loving Just Mayo from <a href="http://hamptoncreekfoods.com/">Hampton Creek Foods.</a> I wanted to see how far I can take this product.<br />
<br />
I was asked a few times when I would start making vegan cakes and baked goods. I have not been able to find a recipe/ replacement product that taste right. Dessert and cakes are the ultimate finale of a meal or a moment of indulgence. I donʻt believe in making something that miss those factors. To me, it wonʻt be worthwhile for the calories!! Just me speaking...<br />
<br />
Chocolate Mayo cake is an old fashion cake, very popular in the 50ʻs and 60ʻs. It was supposed to be a recipe from a wife of a Hellmannʻs mayo salesman. She was trying to help her husband to sell more Mayonnaise! I also read it was a recipe developed during the Depression when eggs and butter were too expensive. There are a few versions of this recipe, most of them have eggs in addition to Mayo. I was able to found a recipe from Southern cooking and made some changes to my taste as well as based on the texture of Just Mayo. It is not perfect yet, but it will.<br />
Here is a few observations;<br />
<br />
<ol>
<li>Texture of the cake is good. It looks right. </li>
<li>Taste is good, it also has the old fashion doughy-gooeyness. It is just sweet enough. With the sweetness from the frosting, it would be perfectly sinful.</li>
<li>It is a bit crumbly. The outer part is a little dry. It cracked when I flipped it out of the pan. This could be an issue with my new oven and also the cake has no egg. The mayo was the emulsifier in this recipe. I may need to put in a bit more mayo. I used 1 1/4 cup instead of 1 1/2 cup as the original recipe calls for. I took the portion down since Just Mayo was not as thick as Hellmannʻs. I think I will keep it to 1 1/2 cup. </li>
<li>I will also add 1/2 tsp salt. </li>
<li>The original recipe use water, I am using brew coffee. I am planning to use espresso next time. It will also help to give the cake a darker chocolaty color.</li>
<li>Since it was in a bundt pan. I baked it for 45 mins. I could cut a bit of time back 35-40 mins. </li>
</ol>
<br />
I served this with a vegan chocolate fudge sauce. I just replaced the milk with coconut milk and cocoa powder and sugar with the semi-sweet chocolate in my Christmas fudge sauce recipe. It turned out to be very delightful and very sinful. I like the new vegan sauce more than my original recipe. It is very silky chocolaty, smooth mouth feel with a hint of coconut. This is a jar that you can eat with a spoon and wonʻt share!!! I know my non-vegetarian/ vegan friends will enjoy this greatly too. Gang... I think you getting this for Christmas!!<br />
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Here is the test recipe I used with no adjustment. Try it, make adjustment and have fun. Let me know what you did and how it turns out.<br />
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<span style="color: #38761d; font-size: x-large;">Chocolate Mayonnaise Cake with Just Mayo</span><br />
3 cups flour<br />
1/3 cup cocoa powder<br />
1 1/2 tsp baking soda<br />
2 1/2 tsp baking powder<br />
1 1/2 cup sugar<br />
1 1/4 cup Just Mayo<br />
1 1/2 cup brewed coffee<br />
2 tsp vanilla<br />
<b>Directions</b><br />
Mix flour, baking soda, baking powder, sugar and cocoa powder in a large bowl.<br />
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Measure 1 1/4 cup of Just Mayo<br />
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Add just mayo to the dry mixture and work the mayo into the flour.<br />
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Add coffee 1/4 at a time. Mix well each addition.<br />
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Stir in vanilla<br />
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Pour the batter into a sprayed or oiled bundt pan. You can also use 9x13 pan or 2 9" round cake pan<br />
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Bake at 350 degree preheated oven for 45 mins for a bundt pan or 30 mins for cake pans.</div>
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Remove the cake, check for doneness by lightly press on the center of the cake, if it spring back. Itʻs done, or you can insert a toothpick in the center. It is done when the toothpick is clean when you pull it out.<br />
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Let the cake cool 10 mins. Invert the cake on a plate or serving piece. I had it on a board since this is a test recipe.<br />
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Place a slice of the cake in a serving plate and drizzle with Vegan chocolate sauce. (Recipe follows)<br />
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Serve 12<br />
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<b><span style="color: #38761d; font-size: x-large;">Vegan Chocolate fudge sauce </span></b><br />
1/2 cup cocoa powder<br />
1/2 cup sugar<br />
1 cup coconut milk<br />
2 tsp vanilla.<br />
Direction.<br />
Mix cocoa powder and sugar in a small sauce pan<br />
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Add Coconut milk<br />
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Simmer the sauce over low heat, stir or whisk the sauce to combine till it is smooth and silky.<br />
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Remove from heat and let it cool for 5-10 min. Transfer to a container for storage or a sauce boat to serve with the cake.<br />
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Enjoy<br />
<span style="color: #38761d;"><b>Aloha</b></span>Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com4tag:blogger.com,1999:blog-407614000593461777.post-79237089245411896852013-11-10T17:12:00.001-05:002013-11-10T17:12:21.551-05:00Making Guava butterGood guava was hard to come by in the upper Midwest and most people donʻt even know what it was!! Itʻs guava season here in South Cal. There are so many varieties in the farmers market!!I am enjoying this greatly. My dear friend Mariam from San Diego found out how much I love guava, she brought me a large bags of the fruit from her neighborʻs tree. That family bought a home with 4 guava trees and they donʻt know what to do with all the fruit!<br />
<br />
Guava is hard to digest since it has a pulp of hard seeds inside. I canʻt really eat a lot of it. So... I made some guava butter last week. Itʻs great to top your plain yogurt in the morning, use it in desserts! Just loving every bit of it. The recipe is quite simple, but a bit time consuming since you have to put it through either a food mill or a strainer to separate the seeds. I am using the old fashion method with a little wrist action, a good strainer and a big spoon. It does the job and I donʻt need to store another item in my now tiny kitchen!! A quick note, I picked up a cheap strainer set with biggest mesh from Target, The guava seeds are actually quite big and guava has a grainy texture. If you have a very fine strainer, you will have a hard time getting the puree thought. I love my WMF strainer, but it just not right for this job! I am making a double recipe here.<br />
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<b><span style="color: #38761d; font-size: x-large;">Guava Butter</span></b><br />
6-8 medium size guavas. Cleaned, stem and ends removed, cut into quarters to make 4 cups.<br />
1/2 cup sugar<br />
1/2 cup water<br />
<b>Directions</b><br />
Place the fruit in a med size dutch oven or pan<br />
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Add sugar<br />
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Water<br />
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Bring to a boil and reduce heat to low. Let the fruit cook till softened, about 30 mins</div>
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You can use an immersion blender or puree in a food processor or blender till smooth</div>
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Strain the puree in through a strainer with a medium size mesh to remove the seeds</div>
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Press the mixture, You can also use a Food Mill if available, </div>
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Stir and press the mixture through the strainer till only the seeds are left. Discard the seeds</div>
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Return the guava butter back to the pot. Make sure you rinse the pot to remove any seeds. </div>
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Bring the mixture to a light boil over low heat. It is best to use a diffuser in this step and stir constantly so that I wonʻt burn. </div>
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Pack the fruit butter in sterilized mason jars. Clean the lip of the jar. Cap.<br />
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You can store this in the fridge or put it through a hot water bath to process.<br />
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Great to mix a tsp in some plain yogurt for breakfast.<br />
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Enjoy</div>
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<span style="color: #38761d;"><b>Aloha</b></span></div>
<br />Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com5tag:blogger.com,1999:blog-407614000593461777.post-75155658409221422112013-11-09T15:01:00.001-05:002013-11-09T15:01:20.051-05:00Leftover makeover! Chicken Green Bean potato salad.Thanksgiving is in a few weeks, I found a few very Thanksgiving like leftover in my fridge.<br />
There is the potato salad that I just made, some leftover blanched green beans, a rotisseries chicken breast and I also make some onion dip make with yogurt cheese. By the way, you donʻt need to be vegan to enjoy my new favorite Just Mayo... itʻs lower in calories, itʻs actually better for you.<br />
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Here is an idea for a leftover makeover lunch. The onion dip gives the salad a new lift!<br />
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<br />
<span style="color: #38761d; font-size: x-large;">Chicken Green Bean potato salad.</span><br />
1 cup of diced cooked chicken or turkey breast<br />
2 cups potato salad (you can easily make some, but just mixing may with cut up left over potatoes<br />
1 cup cooked green beans.<br />
2 tbsp of onion dip either home made or store bought. I mixed a package of Trade Joe onion dip mix with a cup of home make yogurt cheese. Let it sit in the fridge for about an hour to blend the flavor.<br />
1/4 cup Just Mayo<br />
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<br />
Salt and pepper<br />
A bed of lettuce<br />
For garnish:<br />
Asian friend shallots<br />
Balsamic vinegar<br />
Olive Oil<br />
<b>Directions</b><br />
Toss chicken, green bean, potato salad, mayo and onion dip in a med bowl. Season with salt and pepper.<br />
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Prepare a bed of lettuce leaves in a serving plate. Pack the salad in a 6 oz ramekin.<br />
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Invert the ramekin on top of the bed of lettuce.<br />
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Tap the ramekin lightly and remove. You can skip this and just pile the salad on the lettuce. You can also use a large ice cream scoop, I would do 2 scoops.<br />
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Drizzle balsamic vinegar and olive oil on the lettuce. Sprinkle a tsp of friend shallot on the salad.<br />
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<br />
Serve 3-4 as a entree size lunch.<br />
<br />
Enjoy<br />
<span style="color: #274e13;"><b>Aloha</b></span><br />
<br />
<br />
<br />Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com0tag:blogger.com,1999:blog-407614000593461777.post-56640730097387617732013-11-09T01:20:00.001-05:002013-11-09T14:33:01.204-05:00Simple potato salad with Just MayoAs you may know by now, I like to bake. It is a form of relaxation to me. I usually bring all the baked goods to work or I give it away!<br />
A few of my vegan friends asked me to bake for them. I have a hard time with it since the finished products are not what I would consider good. One of the reason is lacking eggs. I read about Beyond Eggs and I wanted to give it try. I went to 2 Whole Foods, neither one is carrying the product. I was quite disappointed. However I came across another product from the same company: Beyond Mayo. Here is another ingredient that I have not found the perfect substitute when I cook for my vegan friends and clients. I wanted to give this a try too.<br />
<br />
When I opened the bottle, it smell like mayo and it tasted very similar to Best Mayo, with a very similar mouth-feel. There are many argument out there in the Hawaiian community. It is believed the best Mac salad can only be made with Best... Well I think we now have an alternative for our vegan friends - Just Mayo is just as good. I was so excite to put this to a true cooking test.<br />
<br />
I am very fortunate to live in South Cal, I am loving the variety of vegetable I found at the market. I picked up a few different variety of potatoes last week, blue, red (not just the skin, the flesh too), a few yellow fingerling too I decide to make a very simple potato salad. My mother used to tell me the best food is simple food, let the ingredients shine.. So here it is, just letting the potatoes and Just Mayo shine!<br />
<br />
PS: I am a little under the weather, the ulcer acted up. I am not supposed to have any raw, hard or spicy food(yes, itʻs very boring). I usually would not make potato salad. The mayo bothered me, it has raw eggs in there. Just Mayo didnʻt. Any plus!<br />
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<br />
<b><span style="color: #38761d; font-size: x-large;">Simple Potato Salad with Beyond Mayo</span></b><br />
5-6 medium size potatoes, I am using a mixture of different variety - red, purple and yellow.<br />
1/4 cup Just Mayo<br />
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<br />
1/4 tsp Herb de Provence or 1 tbsp fresh chopped tarragon.<br />
Salt and pepper<br />
<b>Directions:</b><br />
Clean and boil the potatoes with the skin on. When cooked, Drain and cool. Then peel the potatoes when it is cooled.<br />
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Dice the potatoes into 1/2" pieces.<br />
Tranfer the potatoes to a medium size bowl, Add mayo, salt, pepper and the herbs. Fold the mayo mixture into the potatoes.<br />
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<br />
Chill in the fridge for about an hour.<br />
Ready to serve!<br />
<br />
Serve 2-3 as a side<br />
<br />
Enjoy<br />
<span style="color: #38761d;">Aloha</span>Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com1tag:blogger.com,1999:blog-407614000593461777.post-51976392317870199182013-10-27T01:32:00.001-04:002013-10-27T23:51:58.788-04:00Hawaiian Portuguese sausage and Minnesotan wild rice SoupFor 25 years, end of Oct meant it was time to get ready for a long winter. Soups and stews were very comforting especially after a day of racking leaves. It is so different from sunny Southern California. I still do not feel California is home yet. I guess 25 years is a long time.<br />
<br />
I was accepted into a new hula halau a month ago. We are having a fun raiser, we are actually selling Portuguese sausage. I tasted the sausage, it was very good and it is very reasonably priced at $2 each!!!<br />
Having in the business for all these years, creating a personal experience has been my business motto. I want to give my "customers" a few recipes with their purchase!!! I am inspired to do something different with the sausage. I brought some wild rice back from Minneapolis last week and I also have some porcini mushroom I picked up in Italy last month. I have all the ingredients to make a perfect soup... Itʻs October and it is Fall after all.<br />
<br />
Here is a few things:<br />
1 - You will notice I cut the vegetable in big pieces. Since I am not pre-boiling the wild rice. I want to keep this simple, but I donʻt want all the vegetable to disappear in the soup. The bigger pieces help to hold up the shape in cooking.<br />
2 - I didnʻt peel the potatoes. I am using fingerling, red skin and purple potato here. The skin helps to keep the potato pieces intact.<br />
3 - There is a casing on the Portuguese sausage, it is edible. Itʻs just my preference not to have the pieces of the casing flowing in the soup, I took the casing off.<br />
4 - The porcini mushroom here is to enrich the flavor of the soup, you can certainly skip the ingredient. However I love adding porcini to wild rice. I love that earthy richness for a fall soup.<br />
5 - Remember I made Portuguese bean soup? Cilantro is added at the end. Cilantro is a great compliment to the sausage. If you donʻt like cilantro, replace it with parley<br />
6 - please make sure you keep an eye to the liquid level, it is a longer cooking time - able 2 hours. You may need to add some water..<br />
<br />
<span style="color: #38761d;">For vegetarian and vegan, here is a few changes.</span><br />
1 - you can easily make this soup vegan, by replacing the sausage with a soy sausage.<br />
2 - use 1 can of pre-cooked wild rice instead of the grain. The soy sausage will not work in long cooking time.<br />
<br />
If you canʻt get the sausage, kielbasa can be a quick substitute for this.<br />
<br />
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<br />
<span style="color: #38761d; font-size: large;">Hawaiian Portuguese sausage and Minnesotan wild rice soup</span><br />
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1 Hawaiian Portuguese sausage (chicken or pork). Casing removing, quarter the sausage and cut in 1/2" pieces.<br />
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1/2 cup wild rice, rinsed.<br />
1/4 cup or 1 package 0.5 oz. dried porcini mushroom. Rinse and soaked in 1 cup of water till softened. roughly chopped the mushroom. Reserve the liquid from the mushroom.<br />
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5-6 red skin potatoes. Cleaned, remove eyes and cut into 1" pieces<br />
2 medium size or 4-5 smaller carrots. Peeled and cut into 1" piece<br />
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1 onion. Peeled and cleaned. Cut into 1" chunks<br />
1 leek. Remove leaves. Slice in half, Rinse all int layers under running water, make sure all the dirty and sand is removed. Cut into 1" pieces<br />
Olive oil<br />
3 cups chicken or vegetable stock<br />
2 cups water.<br />
Salt and pepper<br />
1 bunch of cilantro or parsley. roughly chopped.<br />
Directions:<br />
Heat up a couple tablespoon of olive oil in a dutch oven or large pot,<br />
Saute onion and leek till soften<br />
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Add sausage piece<br />
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let it cooked over low heat till the leek starts to disintegrate about 5-8 mins. This will also render some of the fat in the sausage.<br />
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Add wild rice, mix well<br />
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Add in all the vegetable<br />
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Then the chopped porcini<br />
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Mix well, then add the reserved liquid from the porcini into the vegetable and sausage<br />
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Increase heat to medium high, add stock and water.<br />
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Make sure you have enough water and the liquid will cover the vegetable and meat<br />
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Bring to a full boil, reduce heat to low. Cover and let the soup cook for about 2 hours. Stir the soup and check the water from time to time. As some of the vegetable breaks down, the soup will get thick. Add more water if it it too thick<br />
Once the wild rice "flowered", basically burst open, it is ready<br />
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Check seasoning. You will most likely need to add salt and pepper. </div>
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Reason why we didnʻt add salt earlier, the sausage can be salty. I tall depends on the brand, we do not want to over salt.</div>
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Just before serving, add chopped cilantro or parsley. Reserve a small amount to garnish at the table.</div>
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Serve 4-6. </div>
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Enjoy</div>
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<span style="color: #38761d;">Aloha. </span></div>
Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com1tag:blogger.com,1999:blog-407614000593461777.post-6464018828290871472013-10-15T01:32:00.000-04:002013-10-15T01:33:16.699-04:00Simple homemade Yogurt and Yogurt CheeseMy very dear Chaminade University sister, Karen came for a quick weekend visit last week. We had so much fun - doing nothing!! Since we both lived in Hawaiʻi, we got to have our Hawaiian food fix. I am so lucky I live in Southern California, there are a few good places! After a couple meals of ono grind, we needed to clean up our act. We went to the farmers market and picked up some vegetable, I made an open face tomato, basil and avocado on pita sandwich for lunch before we headed off to the beach . Just to give our open face sandwich a little moisture, I put a layer of yogurt cheese on the pita. Karen loved it.<br />
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She was quite surprised I made yogurt at home. It is actually very simple. All you need is a pot, an thermometer, and storage container for the yogurt. I usually make 4-6 1/2 cup serving of yogurt that I will have for breakfast in the morning for the week. I love the freshness of home made yogurt, just a splash of fresh lemon juice and a little of honey, a perfect breakfast for me!<br />
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I strain the rest of the yogurt to make yogurt cheese. It is a quick alternative to cream cheese, sour cream and mayonnaise. I use it as spread on bagels, sandwiches and it also make a great base for dips. I<br />
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You will also notice my yogurt is a bit on the thinner side, I am using 1% milk this week. The milk fat do make a difference in the consistence of your yogurt. If you starting your first batch, use a good yogurt with live and active culture - I would recommend using a brand the you like. I started the batch with 6 oz Chobani plain yogurt.<br />
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This recipe is for you Ms Karen:<br />
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<b><span style="color: #38761d; font-size: large;">Homemade Yogurt and Yogurt Cheese</span></b><br />
1 Qt (4 cups) of Whole milk or low fat milk.<br />
1 6 oz container of plain yogurt<br />
<b>Directions:</b><br />
Sterile 1 1 Qt jar or 8 1/2 cup container. Here is my trick to sterile the jars for the yogurt - wash in it the dishwasher when you are about ready to make yogurt. The heat in the dishwasher will sterile your containers. I am making 5 1/2 cup serving yogurt and the rest will become yogurt cheese.<br />
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Pour 4 cups of milk in a medium size pan with a thermometer<br />
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Bring the milk to 180 degrees over medium low heat. Do not let the milk boil and do not stir. Let it cook for about 10 mins.<br />
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Turn the heat off and let the milk cool down to 120 degrees<br />
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Stir in the yogurt culture. I am using 6 ozs of yogurt that I made a week ago<br />
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Mix well<br />
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At this point, you can pour the yogurt into the jars, or you can leave it in the pot.<br />
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Cover and let it sit undisturbed in a warm place for about 10-12 hours. If you live in the colder climate, I would recommend put the yogurt in the a warm oven.<br />
Yes I left mine in the Microwave. It is a nice draft free spot!<br />
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After 10-12 hours, you have fresh yogurt. Transfer the yogurt to the in prepared individual serving jars. Store the yogurt in the fridge. The fresh yogurt may appeal to be a bit thin, it will continue to thicken in the fridge after a day or so.<br />
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I strain the rest of the yogurt in a strainer lined with cheese cloth. I use a <a href="http://www.amazon.com/Cuisipro-Donvier-Yogurt-Cheese-Maker/dp/B000064841">Donvier yogurt cheese strainer</a>. It is a great tool and well worth the $20 investment.<br />
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Simple version:<br />
Place the strainer over a bowl to catch the whey, the liquid. Cover the cheese with a loose plastic wrap.<br />
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Let it sit the fridge for about a day or 2 till all the liquid has drained off.<br />
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Transfer the cheese to a cover container. Store in the fridge, it will stay fresh for about 2 weeks.<br />
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f you are into smoothie, save some of the whey liquid, it is very high in protein and great way to add a little protein to your fruit smoothie. Store the whey in a jar and use it within a few days.<br />
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Make 1 Qt yogurt, use with 2 weeks<br />
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Enjoy<br />
<span style="color: #38761d;">Aloha</span>Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com0tag:blogger.com,1999:blog-407614000593461777.post-39491224836049465302013-10-14T02:00:00.000-04:002013-10-14T02:00:12.295-04:00Chicken with Preserved lemon, olives and artichoke stewI made "wet lemon peel" - preserved lemon a few weeks ago. I am amazed how fast and simple it is when the weather is warm and sunny. The preservation process just went so much faster. A batch of lemon used to take me 6-8 weeks in Minneapolis during the cold season verse just 4-5 weeks here. The best part is: I got fresh lemon at the farmers market. It is the end of Eureka lemon season, I had to take advantage of those beautiful lemon!<br />
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A few people asked me what I do with the lemon... I donʻt make Prune Mui all the time! Itʻs a special treat I make it once a year. Preserved lemon is great to have on hand. It works great with sore throat. 1/4 of the lemon smashed up with hot water, sip it while itʻs hot. Itʻs very soothing. I also add strips of lemon in steamed fish or some of the shoyu base sauces.<br />
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The other reason: I love Moroccan cooking. Here is a recipe very similar to the classic tagine. Here is the trick with this recipe - you donʻt need any salt. The salt from the olives and the lemon is enough. I also used the packaged steam artichokes from Trader Joeʻs, itʻs less salty. If you are using the can or jar, please make sure you rinse it and drain well before use.<br />
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You will notice I use chicken thigh here. I prefer chicken breast usually, but the meat gets very dry in a stew. The thigh meat on the bone gives the stew more flavor, and the meat stay moist. It is a bit more work to remove the skin and fat, but it is well worth the extra step. You can also purchase skinless and boneless thigh if you prefer.<br />
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I also leave the carrot and potatoes in bigger piece, I would love to still "see" them in the stew. If they can cut too small, they will completely disintegrate in to the sauce. The potatoes in this dish also helps to thickened the sauce.<br />
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<span style="color: #38761d; font-size: x-large;">Chicken with Preserved lemon, olives and artichoke stew</span><br />
3-4 chicken thighs about 2 lb.. Skinned and fat removed.<br />
1 onion, peel and cut into 1/2" pieces<br />
2 cloves garlic. Peeled, end removed and roughly chopped.<br />
4-5 green-top carrots, cleaned and peeled. Cut into 1" pieces. I am using red carrot, the regular carrot will be fine too.<br />
4-5 potatoes, cleaned and peeled. Cut into 1" pieces. I happened to have a few purple potatoes that I need to use up<br />
1 package or 1 can of artichoke heart. Drained and quartered.<br />
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1 tsp Herb de Providence<br />
1/2 black olives. Rinse in cold water, drain. half the larges pieces.<br />
1/2 perserved lemon.<br />
2-3 tbsp olive oil<br />
3 cups low sodium stock - chicken or vegetable<br />
1/2 cup Greek yogurt or sour cream if you prefer a heartier dish. I am using yogurt cheese I made, it is slightly thicker than Greek yogurt.<br />
1/4-1/3 cup finely chopped Italian Parsley<br />
1 lemon, cut in half and reserve 3-4 slices for garnish. Leave the rest in half.<br />
Pepper to season<br />
<b>Directions:</b><br />
Rinsed the preserved lemon under cold water to move some of the salt.<br />
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Cut the lemon in 1/2. Chopped 1/2 the lemon and reserve the other half for later used. Keep the unused 1/2 in covered container in the fridge.<br />
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In a medium pot, heat a 2-3 tbsp olive hot till hot over medium heat. Add the onion<br />
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Once the onion caramelized, add the garlic and sauté till lightly browned.<br />
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Add in carrot and potatoes to brown. About 4-5 mins. Remove the vegetable.<br />
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Brown the chicken in the same pan. The chicken may stick at the beginning. Lower the heat to render the fat in the meat. <br />
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While browning the meat on both side, add 1tsp of Herbs de Providence. Once the meat is well browned. Remove the meat from the pan.<br />
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Add 2 cups of stock in the pan, bring to a boil<br />
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Deglaze the pan over low heat. The stock will thicken slight with the flavorful "brown bits" from the chicken and the vegetable.<br />
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Once the stock comes to a boil, add chicken and vegetable back in. Keep at low heat. <br />
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Add in preserved lemon<br />
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Olives<br />
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Artichoke and season with freshly granted pepper<br />
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Combine well and add reminding cup of stock<br />
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Bring to a boil, lower heat to low. Cover<br />
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Let it simmer over low heat for 30 mins till the chicken is very tender.<br />
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Add chopped parsley, mix well.<br />
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Add yogurt, then bring the stew to boil.<br />
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Finally squeeze juice of the 2 halves of fresh lemon in the stew. Check for seasoning. Ready to serve.<br />
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<br />
<b>To serve: </b>the chicken piece can be served whole with the vegetable<br />
Or<br />
Remove the chicken from the stew. Debone the chicken and return the meat to the stew.<br />
Garnish with parley and lemon twist.<br />
<br />
Serve 2-3<br />
<br />
Enjoy<br />
<span style="color: #38761d;">Aloha</span><br />
<br />
<br />
<br />
<br />Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com1tag:blogger.com,1999:blog-407614000593461777.post-32831187644069503322013-09-29T12:02:00.000-04:002013-09-29T12:02:58.096-04:00Roasting Cauliflower and Brussel Sprout with pancetta in a wok.In the last 25 years of my life, September is the time to bake and make soup. It's a bit different here in Southern California. I learned that September is one of the warmer month. It was close to 80's at the Beach and over 85 inland. What a big difference to the Upper Midwest!!<div>
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<div>
With warm weather, I am trying not to turn on the oven. I picked up a nice head of cauliflower yesterday, I love roasted cauliflower. I also had the wok sitting on the stove. It time to do some wok roasting.</div>
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<div>
Technically this is 2 recipes here: </div>
<div>
<span style="font-size: x-large;">Roasted Cauliflower in a Wok</span></div>
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<br /></div>
<div>
<span style="font-size: x-large;">Roasted brussel sprouts with pancetta.</span></div>
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<div>
Here is the reason why, I wanted to give the cauliflower more flavor, I am using the grease from the pancetta to roast it. You can also use olive oil or ghee, just not butter. You can mix the pancetta bits back with the cauliflower if you like. I leave the cauliflower in large floret, I am using it in salads through the weekend. I like it still more with a raw crunch. If you are going to mix the pancetta piece in the cauliflower as a side dish, you may want to cut the florets smaller. </div>
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<div>
As with the brussel sprouts, I am using a big of shredded brussel sprout from Trader Joe's. it's a quick and simple way of not wasting the pancetta bits. The diced pancetta is also from Trader Joe's. You can make this quick and simply in a frying pan too, a nice quick side dish.</div>
<div>
<br /></div>
<div>
<b><span style="font-size: large;">Roasted Cauliflower in a Wok</span></b></div>
<div>
1 head of Cauliflower. Cleaned, remove any dark spots. Wash and drain well. Leave to dry for about an hour. It is easy to roast when there is not water.</div>
<div>
1 4 oz package of diced pancetta. For vegetarian or vegan, use 2-3 tbsp of olive oil or ghee</div>
<div>
Salt and pepper to taste.</div>
<div>
<b>Directions:</b></div>
<div>
Heat a dry wok over medium high heat. Add the pancetta and let it render. If you are vegetarian or vegan, just heat up 2-3 tbsp of olive oil or ghee</div>
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<div>
When the pancetta bits are well rendered, drain and remove the bits and set aside. Leave the grease in the work.</div>
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Add Cauliflower, coat the vegetable with the hot oil. </div>
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Leave it roast on med high heat till the vegetable started to brown about 3-5 mins.</div>
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Cover the wok, lower the heat to med, and let it roast for about another 3-5 min, depending on the size of the vegetable.</div>
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<div>
Season with salt and pepper. Ready to serve!</div>
<div>
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<div>
<span style="font-size: large;"><b>Roasted brussel sprouts with Pancetta</b></span></div>
<div>
1 bag of shredded brussel sprout</div>
<div>
1 4 oz package of diced pancetta - I am using the bits leftover from the cauliflower</div>
<div>
2 tbsp ghee.</div>
<div>
Salt and pepper to taste</div>
<div>
<b>Directions:</b></div>
<div>
Add the reserved pancetta bits back in the same wok,you just roasted the cauliflower.</div>
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<div>
Add the package of brussel sprout, mix well</div>
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<div>
Drizzle 2 tbsp of ghee</div>
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<div>
Let it cook over med high heat till the vegetable browns on the edges. </div>
<div>
Plate and serve!</div>
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<br /></div>
<div>
Enjoy</div>
<div>
<span style="color: #38761d;">Aloha!</span></div>
Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com0tag:blogger.com,1999:blog-407614000593461777.post-23834432019288668942013-09-08T22:12:00.000-04:002013-09-29T12:03:27.385-04:00Simple Stove Top Ratatouille My move to CA is complete. My beloved house in Minneapolis is sold. It's bittersweet. I am grateful for the opportunity, however I also miss the home that I had for over 10 years. I know I will miss the familiarity of Minneapolis, my grocers, CSA, my summer farmer friends at the market, Then there were the guys at <a href="http://www.coastalseafoods.com/">Coastal Seafoods</a>. Through the years, they made me feel at "home" by bringing in all the "exotic" (to Minnesotan standard) seafoods from the Pacific. Can't forget everyone at <a href="http://www.unitednoodles.com/">United Noodles</a>. They made my cooking class simple, whenever someone asked me about where he/she could pick up the ingredients, I handed them a United Noodles card!!<br />
<br />
My day-job is crazy busy, I am learning a new business. To make it even crazier, the physical move took about 30 days longer than I planned. This is the first week I finally feel this is my home. I discovers a <a href="http://www.palosverdeschamber.com/Site/FarmersMarket.aspx">farmers market in Palos Verdes</a>, CA. It is a smaller market. It's not crowded and great selection of vegetable and everything I need. I now have a new fish guy - <a href="http://www.drydockfish.com/">Dry Dock Fish</a>. Great quality seafoods and variety. I love the weekly email letting me know what's available. Thanks Stephan!<br />
<br />
My very dear friend Gigi in Hong Kong asked me for a ratatouille recipe. Gigi is not much of a cook, but she is the best mom I know. It was requested by her son Adrian (my beloved "nephew") who just graduated from college.<br />
<br />
Classically Ratatouille is baked, highlighting eggplant, tomatoes and summer squash, such as yellow squash or zucchini. In Asia, most of the eggplants are the Chinese/Japanese "slimmer" variety and most of the home in Hong Kong do not have an oven. Further it's simply too hot to turn on the oven with this hot summer weather. This is modified stovetop version. It's quite simple. Ratatouille is a tomato base dish, the sauce is usually red, however I am using yellow heirloom tomato, the sauce here is a bit more orange. I also added a carrot to the recipe. The sweetness of the carrot helps balance the acidity of the tomato. If you are vegan, skip the cheese at the end...<br />
<br />
Great to be back cooking with you... Mai ka'i no...<br />
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<span style="font-size: x-large;"><b>Stove top Ratatouille</b></span><br />
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<br />
1 medium zucchini - cleaned and cut into 1" pieces<br />
1 red pepper - cleaned, cored, cut into 1" pieces<br />
1 medium size carrot- cleaned, peeled an cut into 1" piece<br />
1 large tomato (I am using an heirloom yellow variety here) - cleaned and cut into 1" piece.<br />
1 small onion - peeled, cleaned and sliced.<br />
1 large clove garlic - peeled, cleaned and sliced<br />
1 cup sliced mushroom<br />
1/2 basil leaves - packed - cleaned. Divide into 1 portion. Roughly chopped 1 portion and finally chopped the reminding half.<br />
1/4 cup Italian flat leaf parsley - cleaned and finally chopped.<br />
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1/2 tsp herb de provence<br />
2-3 tbsp olive oil<br />
1/2 cup vegetable stock<br />
Salt and pepper<br />
Option: - grated parmesan cheese<br />
<b>Directions:</b><br />
Over medium high heat, heat 2-3 tbsp of olive oil. I am not using a non-stick pan, I am putting in a little more olive oil that I would usually do. Add onion and garlic, sauté till translucent and soften<br />
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Sprinkle in herb de provence, cooked till the onion start to caramelize<br />
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Add red pepper and carrot, let it cooke for 3-4 mins<br />
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Stir in Zucchini, and let it brown lightly, about 4-5 mins.<br />
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Add tomato and mushroom, mix well.<br />
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Then vegetable stock, season with salt and pepper. Let it cook for 3-4 mins and the mushroom is softened.<br />
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Add rough chopped basils. Mix well. Reduce heat to med. Cover and let it cook for about 5 min till the vegetable are tender, but not overcooked.<br />
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Add the rest of the basil and parsley, turn the heat up slightly to reduce and thicken the sauce. You will have quite a bit of liquid from the tomato, mushroom and zucchini.<br />
<br />
You can transfer the stew to a casserole, garnish with a few basil leaves with optional sprinkle of grated or shredded parmesan cheese. Or you can serve it individually. I love to serve with rice or risotto.<br />
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<b><br /></b>
Serve 2-3 as a main course.<br />
<br />
Enjoy<br />
<span style="color: #38761d;"><b>Aloha</b></span><br />
<br />
<br />Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com6tag:blogger.com,1999:blog-407614000593461777.post-71645467694410129082013-07-21T18:45:00.000-04:002013-09-29T12:14:31.623-04:00Cooking in small space II - Farmers Market Fried RiceIt has been awhile since I posted. Work has been very busy. I am still living in an extended stay hotel. The good news is, I will be moving into a place in 2 weeks! I will have a petite full kitchen and all my tools back!<br />
<br />
I am enjoying the farmers market here in CA greatly. It's so exciting to have the large variety of fresh vegetable and fruit! I think I can get used to living in Southern California! I was at the market and picked up a few things. I also happened to have some leftover rice. Here is a variation to the classic fried rice.<br />
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<span style="color: #38761d; font-size: x-large;"><b>Farmers Market Fried Rice</b></span><br />
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<br />
1/2 cup radish - I am using a French breakfast radish, cleaned, trimmed and cut into 1/2 " piece<br />
2 small carrot - I am in love with the red carrot, I love the color, so I decided not to peel it, just cleaned, trimmed and cut into 1/2" pieces<br />
1/4 cup chives - chopped<br />
1 cup roughly chopped dandelion green<br />
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1 cup cooking rice - overnight leftover is best for fried rice.<br />
2-3 tbsp olive oil<br />
1 tsp chopped garlic<br />
1 tbsp shoyu<br />
1 tbsp sesame oil<br />
Furikaka rice topping - optional. Skip the topping if you would like to keep the rice vegan/vegetarian.<br />
<b>Directions</b><br />
In a frying pan - heat the oil over med high heat, add garlic and saute until fragrant.<br />
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Toss in carrot and chives - cooking for 3-4 mins over medium heat.<br />
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Add radish, cooking for additiona 2-3 mins.</div>
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<div>
Add rice, separate the rice and mix well.</div>
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Add shoyu. Cook till the rice is hot and vegetable is still slightly crunchy</div>
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Toss in the green, mix well. Once the green wilt, drizzle with sesame oil</div>
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Plate the rice. If prefer, sprinkle furikake of your choice.</div>
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Serve: 2</div>
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Enjoy</div>
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<b><span style="color: #38761d;">Aloha.</span></b></div>
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Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com2tag:blogger.com,1999:blog-407614000593461777.post-57356041145831516952013-05-27T23:07:00.001-04:002013-09-29T12:15:06.260-04:00Cooking in small space I- Simple Asian style panfried red snapper in ginger, green onion shoyu sauceIt has been awhile since I posted that. My life is currently in transition. I was offered an opportunity in CA that I cannot refused. I am very excited with this career move, however this position also means a big change and transition in my life. Unaware to myself, I lived in Minneapolis on and off for the last 25 years - 24 winters to the exact. I am now moving to Southern Cali. I had three and a half weeks to pack up my house, take my car across the country to California. Mr. Wonderful drove with me. I should say - he drove. We checked in a "Corporate Housing" last week. I have 72 days transition housing. During this time, the moving company will move my household into storage while I look for an apartment here.<br />
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We spent our first week checking out different areas and neighborhoods. We ate out or had take out all week. Mr Wonderful flew back to Minneapolis yesterday, so that he can get the house ready to sell. Meanwhile. I started working and I am enjoying the company, lots to learn.<br />
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If you have been reading my blog, you would know food and cooking are very big parts of my life. I need to do some cooking. I found a huge Whole Foods within 2 miles from here. We also ate at Kings Hawaiian bakery/diner twice. I joined Marukai last weekend, very excited with all the fresh fish I can now have. I love red snapper. I picked up a small package and it was only $4!!! It would be a lot more in Minneapolis! The best part - it's all cleaned, except there is a little bit of bone still attached. I also bought a bottle of Ono seasoning salt. It comes in handy in a very limited kitchen.<br />
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The biggest challenge here with cooking in this little studio I call home for the time being is lack of tools! There is not much to speak off. I have 1 little knife that you will see in the picture. 1 warped frying pan, a small cutting board. As a true believer that you can make a great meal out of any tools available with a little additional creativity and adjustment. Here is a very simple Asian style pan fried snapper.<br />
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By the way, I am going to start posting a series of<span style="color: #38761d;"><b> <i>Cooking in small space</i></b></span> in the next few weeks! This will be fun!<br />
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<b><span style="color: #38761d; font-size: x-large;">Asian style pan fried red snapper in ginger, green onion and shoyu sauce</span></b><br />
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2 small red snapper fillet - cleaned, scaled and boned, but leave the skin on<br />
1 tsp Ono Hawaiian seasoning salt<br />
1 green onion-cleaned. Julienne the top 1/3 of the green part, chopped the rest.<br />
1 1/2" piece of fresh ginger - cleaned, peeled and chopped. If you have a ginger grater, I would grate it instead.<br />
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1/2 tsp grated garlic from a jar<br />
About 1/4 cup of shoyu<br />
about 1/3 cup of water<br />
1 tsp sugar (I used a packet from the coffee service)<br />
Sesame oil<br />
3-4 tbsp vegetable oil<br />
<b>Directions:</b><br />
Dry the fish with paper towel. Sprinkle and rub with Ono salt on both side of the fish.<br />
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With skin side down, spread 1/2 of the chopped ginger, 1/2 of the chopped green onion and garlic on the fish. Let it stand for about 10 mins,<br />
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In a small bowl, mix shoyu, water with sugar. drizzle with a little sesame oil.<br />
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Heat a frying pan till hot.<br />
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Add oil once the pan is hot<br />
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Once the oil in hot. Pan fry the fish, skin side down first. for about 4 mins.<br />
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Swirl the frying pan to make sure the fish is in contact with the hot oil (since the pan is a bit warped)<br />
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Turn the fish. If it start of splatter, lightly cover the fish<br />
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Remove the fish once it's cooked for both side.<br />
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In the same pan, add the remaining ginger and green onion, cook for a few min on med heat<br />
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Pour in the sauce mixture, bring it to a boil.<br />
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Scrap the dripping from the pan for flavor (since I don't have any stock)<br />
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Sprinkle the rest of the green onion over the fish.<br />
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If I have a small strainer, I would strain the sauce.<br />
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Since I don't, using a smaller spoon, drizzle the hot sauce over the green onion and slightly "cook" it for more flavor. Discard the remaining.<br />
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Top with some sesame oil.<br />
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Serve with rice. Serve 2.<br />
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Enjoy<br />
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<span style="background-color: #38761d;">Aloha</span><br />
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<br />Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com2tag:blogger.com,1999:blog-407614000593461777.post-40225598720668030742013-03-10T00:50:00.000-05:002013-03-10T00:50:11.799-05:00Hawaiian Portuguese Bean soup - Mainland editionHere is the almost real Portuguese bean soup. Why almost? It's missing the Portuguese sausage. Actually I deliberately do this, even I can pick up the sausage from United Noodles. This was the way I made it when the ingredient was not readily available in the Upper Midwest. Chorizo has been a great substitution. By adding 1 tsp of 5 spice, you get that Island flavor we so miss. I am using a cured chorizo here, it's a little smokier. You can find fresh chorizo in the store and they are very similar to Portuguese sausage in texture. If you can get Portuguese sausage, just skip the 5 spice powder!<br />
<br />
Another base ingredient here is ham hock, great flavor. However I am not a fan when it gets too smokey. I found a great meaty ham shank at Whole foods, it's not too smokey and without sodium nitrite. There is something magical with beans and ham hock. With such a great "marriage", I can't use canned beans in here. I know it takes a little time to cook with dried beans, this is well worth it. The beans are not going to be mushy and the meat on the ham shank is cooked thoroughly and tender. Worth every minute and energy!<br />
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<b><span style="font-size: x-large;">Hawaiian Portuguese Bean Soup, Mainland style</span></b><br />
1 package Chorizo - cured or fresh, or 1 Portuguese sausage if available. Sliced into 1" pieces.<br />
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1 tsp 5-spice powder - (not necessary is you are using Portuguese sausage)<br />
1 ham shank or hock<br />
3 cup mix dried dark red kidney beans and garbanzo beans (about 50/50)<br />
1 large onion - chopped ( about 1/2" pieces)<br />
2 carrots - cleaned, peeled and chopped (about 1/2" pieces)<br />
2 stalk celery, cleaned and chopped (about 1/2" pieces)<br />
2-3 tbsp chili powder (to taste)<br />
2 tbsp tomato paste<br />
1 can 20 oz diced tomatoes<br />
6 cups chicken stock<br />
1 bunch of cilantro - excess stem removed and chopped.<br />
3 bay leaves<br />
1 cup macaroni<br />
1/2 head cabbage, cleaned, core removed and cut into 1" pieces<br />
Directions:<br />
Fill a medium size pot with water to about 1/2 full. Bring to boil. Add washed beans. Stir and let it sit for about an hour.<br />
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Place chorizo pieces in a dry fry pan, render the sausage over medium heat till the sausage starts to brown. Remove the meat from the pan. Leave 1 tbsp of the grease in the pan and remove the rest</div>
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Saute the carrot, celery and onion with the sausage fat.</div>
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Add 1 tsp 5 spice powder and toast the spice lightly with the vegetable till the vegetable soften.</div>
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Transfer the vegetable to a large dutch oven, add the bean and the liquid, fried sausage pieces and the ham shank.</div>
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Add chicken stock<br />
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Add tomatoes<br />
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Add tomato paste<br />
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Then chili powder<br />
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Add bay leaves, Bring the soup to a full boil, then lower heat to simmer. Cover and let it cook for about 2-3 hours till the beans are tender<br />
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Once the beans are tender, Remove the ham shank from the soup. Separate the meat and the shank bone. Cut up the piece into bite size piece.<br />
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Add cabbage and 1/2 the chopped cilantro to the soup<br />
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Return the ham meat to the soup<br />
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Add more stock or water as needed. Need to make sure there is enough liquid for the noodle to cook.</div>
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<span style="text-align: -webkit-auto;">Add 1 cup of macaroni. Bring to a boil. Cover lower heat to simmer and let it cook for additional 30 mins. Please remember to stir the soup every now and then to make sure the noodle is not sticking to the bottom</span></div>
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When the noodle is tender, add remaining cilantro before serving. Safe a pinch-ful for garnish.<br />
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Serve 10-12 minimum. The soup freezes very well. Separate into smaller container. When reheating, you may need to add water, check seasoning.<br />
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Enjoy<br />
<span style="color: #38761d;">Aloha</span><br />
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<br />Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com0tag:blogger.com,1999:blog-407614000593461777.post-64088272002165988622013-03-09T22:17:00.000-05:002013-03-10T10:09:56.921-04:00Vegan Hawaiian Portuguese Bean SoupI know this may sound a little odd, how can Portuguese bean soup be vegan. Well, with a little creativity and a little trail and error, we can get have the comfort, the taste and and texture of the classic stew without meat. <br />
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<a href="http://archives.starbulletin.com/2000/09/27/features/index.html">Portuguese bean</a> - (I love this article about the soup) is a classic all in one bowl comfort food in Hawai'i. Just like chili, everyone has their own secret spice and recipe. If you are not familiar with this thick soup, I would describe it as a hybrid of Minestrone and chili. Just like everything else in Hawai'i, there is a little of different cultures in the soup. It is usually a meat base soup, made with ham hock and Portuguese sausage. It is difficult to get Portuguese sausage on the mainland. I used to call it "contra-ban" and brought back the "goods" frozen from the Islands every year. We are very lucky that <a href="http://www.unitednoodles.com/">United Noodles</a> carries it now. These is no vegetarian version of Portuguese sausage yet, I have to come up with a substitution. Once in awhile I would make a batch of Portuguese spice. I am using the spice mix I made in the soup here, however Chinese 5-spice is a great substitute. Actually some of the spices in Portuguese sausage is very similar to Chinese 5-spice.<br />
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As with the meat, I found a great soy chorizo at Trader Joe's, with the added spice, it tasted pretty close to the classic soup! I usually do not put cabbage in mine. As I mentioned every family/person has their version, experiment and make it your own!<br />
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<b><span style="font-size: x-large;">Vegetarian Hawaiian Portuguese Bean Soup</span></b><br />
1 package soy chorizo (casing removed as per direction)<br />
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1 med onion- chopped<br />
2 carrots - cleaned, peeled and chopped<br />
2 stalk celery - cleaned and chopped<br />
1 15 oz can red kidney beans - drained<br />
1 15 oz can garbanzo beans - drained<br />
1 15 oz can diced tomato<br />
4 cups vegetable stock<br />
1 tsp 5 spice powder<br />
1-2 tbsp chili powder (to taste)<br />
1 tbsp tomato paste<br />
2-3 bay leaves.<br />
1 cup elbow macaroni<br />
salt and pepper to taste<br />
1/2 cup (about 1/3 of a bunch) cilantro - chopped<br />
<b>Direction</b><br />
In a med size fry pan, heat a couple tbsp olive oil. Brown the soy chorizo<br />
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Add 5 spice powder, mix well<br />
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Add onion, carrot and celery, saute for 3-4 mins till the vegetable begin to soften. Transfer the vegetable mix to a 6 qt dutch oven or pot.<br />
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Add Kidney beans</div>
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Garbanzo beans<br />
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diced tomato<br />
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Then stock<br />
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Chili powder to your taste ( I like it spicier, as it is vegetarian)<br />
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1 Tbsp tomato paste.<br />
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Add macaroni</div>
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Finally bay leaves, bring the soup to a full boil, lower the heat to simmer, and let it cook for about 30-45 mins. Check and stir to make sure the noodle is not sticking to the bottom.<br />
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When the soup is ready, add chopped cilantro. It's ready to serve!<br />
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Serve 6-8.<br />
Enjoy<br />
<span style="color: #38761d;">Aloha</span>Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com0tag:blogger.com,1999:blog-407614000593461777.post-74354489582936289402013-03-05T00:31:00.000-05:002013-03-05T08:37:51.407-05:00Not quite grandma's Vegan Banana Cream PieMany of you asked me what I did with the food I made. If it is a meat dish, it usually ended up at Mr Wonderful. If it is vegetarian, I would share it with my vegetarian friends. Mr Wonderful once told me he had never eaten so much fruit and vegetable in his life. However I could not get him to eat a vegan pie. He loves pie. In his opinion a pie without butter, dairy and all, is not worth eating. His Grandma, mother and sisters were all bakers. They used to run a family diner in Northern MN and they made pies from scratch everyday. He once told me he "knew" pies.<br />
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I did a terrible thing this week. I mislead poor Mr Wonderful to eat a piece of my Vegan Banana Cream Pie. I didn't tell him it was vegan, with no butter, no dairy, no eggs. I asked how the pie was, he said: " Taste just like Grandma's". Well - that's a BIG win!! He didn't know what he ate and he asked for second!!! Shhhhh... let's not tell him :)<br />
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I didn't make the pie to challenge the poor man, I was actually asked by my friend Moni for a Vegan banana cream pie on National Banana Cream Pie day. I wanted to come up with something that she could enjoy with her husband, Steve. I was told that Steve loved Banana Cream Pie. I want to make sure I can preserve the taste and richness of the pie without the dairy and eggs. 3 of the key item I used: Coconut milk beverage, English Bird's custard powder and Rich Whip.<br />
The coconut milk here is not a traditional coconut I usually use for cooking, it is an non-dairy alternative. I love the product. It has a hint of coconut. the same consistency of milk. It cooks very well.<br />
No many realize there is no egg in the custard powder, it is actually corn starch with some coloring.<br />
As with Rich Whip, it was the 1st non-dairy topping in the food industry!! Rich Whip is the only topping without any milk product. Many of the whipped topping do contain milk solids.<br />
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<span style="color: #38761d; font-size: x-large;">Vegan Banana Cream Pie</span></div>
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<b>The crust:</b></div>
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1 1/2 cup cinnamon graham cracker crumb, you can grind you own, it's about 1 inner package of crackers.</div>
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1/3 cup sugar</div>
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6 tbsp coconut oil, melted</div>
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<b>Filling</b></div>
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2 tbsp Bird's custard powder</div>
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1/4 cup sugar</div>
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1 1/4 cup non-sweeterned coconut milk beverage</div>
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1 tsp vanilla</div>
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2 med size banana, sliced</div>
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<b>Topping:</b></div>
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1 8oz frozen carton liquid Rich Whip</div>
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1/4 cup powder sugar.</div>
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<b>Directions:</b></div>
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Lightly spray a 8" pie pan with Pam or other non-stick baking coating.</div>
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In a med size bowl, mix cracker crumb and sugar. Add melted coconut oil. </div>
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Mix well.<br />
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pour the crust mix into a prepared pie pan, evenly press the mix down to make the crust. Set a side<br />
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<b>To make the filling</b><br />
Warm 1 cup of coconut milk in a small sauce pan till hot, but not boiling.<br />
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In a separate medium size bowl, mix sugar together<br />
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Slowly whisk in the remaining 1/4 cup of coconut milk<br />
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Mix well and make sure there is no big lumps and the mixture is smooth</div>
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Add the hot coconut milk to the custard mix.</div>
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Return the custard mixture to the pan over med low heat<br />
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Keep whisking and cook the custard till thickened and coat the whisk or back of a spoon.<br />
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The custard should be pudding like, return the mix back to the bowl again<br />
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Mix in 1 tsp vanilla<br />
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Fold in 1/2 of the banana. Let the mixture cool in the fridge for about 30 min. It would appear to be very thick.<br />
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In a med bowl, whip Rich Whip till stiff.<br />
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Fold in add 1/4 cup of power sugar.<br />
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Remove the custard from the fridge, fold in 1 cup of the whipped topping</div>
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Mix with the beater for about 1 min to break up the banana<br />
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Reserve a few pieces of the banana for garnish, evenly space the remaining banana in the pie crust.<br />
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Top with the custard<br />
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Even the top<br />
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Pile the remaining topping on the pie. If you choose, you can pipe the topping on the pie.<br />
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Chill and let the pie set in the fridge for 2 hours till set. Garnish with banana slices<br />
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You can substitute Cool Whip or other whipped topping if you do not need the pie to be vegan.<br />
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Enjoy<br />
<span style="color: #38761d;">Aloha!</span>Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com1tag:blogger.com,1999:blog-407614000593461777.post-69062200091826114422013-02-24T13:05:00.003-05:002013-02-24T13:33:03.033-05:00Good and Simple Roasted Sweet Potato varietyRoasted yam or sweet potatoes is a very popular street food in Asian during the winter. You will find those <a href="http://gakuran.com/the-yaki-imo-man-of-japan/" target="_blank">Yaki Imo</a> is one of the favorite in Japan. <a href="http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?cid=916134">Korea</a>, <a href="http://travel.cnn.com/hong-kong/visit/be-taipei-sweet-potato-mama-day-834622">Taipei</a> has a similar version. I still remember the sweet potato man with his charcoal cart on the street of Hong Kong, I can still remember that aroma. Here is a little YouTube video you may find interesting of a street vendor in Hong Kong: <a href="http://www.youtube.com/watch?v=hL53pHDtaZY" target="_blank">Hong Kong Street food</a><br />
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What you find here is 2 variety of sweet potato/yam. Coming from Hawaii, I love purple Okinawa Sweet potato. It is also know as Ube in Pinoy cooking, very popular as a dessert ingredient. There are some misunderstanding that Ube is taro, they are actually completely different. Taro is from <a href="http://en.wikipedia.org/wiki/Taro" target="_blank">Aracea family</a>, while Ube is from the <a href="http://en.wikipedia.org/wiki/Purple_yam" target="_blank">Dioscorea family</a>, part of the yam family. They both are tuberous root vegetable, but completely different end use and taste.<br />
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I also got some red yam at the coop yesterday, I love the contrast of the color. With vegetable that taste so good on it's own, I just want to give it a little help and highlight that simple sweetness with a dash of simple sea salt. If you don't have black lava salt, just the plain sea salt. I just like color contrast!<br />
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I am making a roasted cauliflower recipe. I just put the sweet potato with it and roast them together.<br />
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<span style="color: #38761d; font-size: x-large;">Roasted sweet potatoes (Yaki Imo)</span><br />
2 small Okinawa purple sweet potatoes (purple Yam)<br />
2 small red yam<br />
1 tbsp vegetable oil<br />
Course sea salt, Hawaiian course salt and black lava finishing salt<br />
Directions;<br />
Clean and scrub the yam<br />
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Dry with paper towel<br />
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Toss the yam with oil in a large bowl.</div>
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Place in the roast pan<br />
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Roast at 375F for an hour till tender.<br />
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Place 1 of each of yam on a serving plate. Split the yam on the top, push on both end to "open" the yam, sprinkle with salt.<br />
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A great side dish, or I love it as a dessert or snack with spoon on the side!<br />
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Enjoy!!<br />
<span style="color: #38761d;">Aloha</span><br />
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<br />Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com0tag:blogger.com,1999:blog-407614000593461777.post-21172700263712063042013-02-17T00:48:00.000-05:002013-02-24T13:56:23.909-05:00"Wet Lemon Peel" Simple Preserved LemonThis is a very simple recipe for preserved lemon that I adapted from a Greek recipe. The classic Hawaiian/Chinese method is a bit more work and with our winter here, I need to make it simple with no sunshine! Here is the original recipe for <a href="http://the.honoluluadvertiser.com/article/2005/Jan/12/il/il22a.html" target="_blank">Hawaiian Wet Lemon Peel</a>.<br />
I am using Meyer lemon, I love the flavor and this is closest to the classic Asian lemon we have in Hawai'i.<br />
You can use the lemon everyday cooking, with chicken or fish. I don't make this often, it's very simple, I should have some on hand. It's a great ingredient! It's great with soar throat, just put a couple slices in hot water, let it steep, enjoy the lemony salty drink<br />
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<b><span style="font-size: x-large;">Preserved Lemon & Kumquat</span></b><br />
2-3 Meyer Lemon<br />
5-6 Kumquat<br />
1 lb Hawaiian course sea salt<br />
<b>Directions:</b><br />
In a large bowl pour boiling water over the lemon and kumquat. the purpose is to remove the "oil" from the skin.<br />
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Let the fruit sit for 5 mins.<br />
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Drain and add 1/2 cup of salt<br />
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Rub/massage (Lomi lomi) the fruit with the salt<br />
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Pack the fruit in a sterilized wide mouth jar, by alternating the salt and the fruit<br />
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Place a piece of waxed paper between the cover and the jar. This will prevent the metal cover from rusting.<br />
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Rotate the jar every few days. You can lay it on the side and roll it.<br />
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Let it sit for 5 weeks. The salt will start to melt.<br />
<br />
<br />
Post note:<br />
I forgot to mention, you may have leftover salt once you used you lemon. I do keep the leftover salt in a airtight plastic container. Mr Wonderful loves using the salt in his Margarita, and I use in my cooking, especially with seafood or chicken. Store the salt in the fridge.<br />
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<br />
I usually start over with new jar and salt whenever I make a new batch!<br />
<br />
Enjoy<br />
<span style="color: #38761d;">Aloha</span>Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com1tag:blogger.com,1999:blog-407614000593461777.post-59427257325010696042013-02-17T00:19:00.001-05:002013-02-17T09:11:36.598-05:00Hawaiian Prune Mui to celebrate 100th recipePrune Mui is an unique Hawaiian dried fruit local snack. It is basically marinaded dried fruit. This is one of those local favorite with Chinese root. Mui in Chinese refers to preserved fruit. The fruit consist of prune (of course), mixture of dried fruit such as apricot, cherry, dried berries. One of the key ingredient is "Wet lemon peel" it is preserved lemon. You can get it in a bag in Hawaiian on the snack isle. It is not available here, so I need to make my own. With not all the ingredients are ready available on mainland, I adapted this recipe to what we can easily find in the grocery stores. I also have to adjust the method a little for our winter season here.<br />
Prune Mui is very popular around the Holidays, great to share with friends and family. Give this a try!<br />
I made my own preserved lemon here. It is very simple, just need some patience. Recipe is included at the end.<br />
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<span style="color: #38761d; font-size: x-large;"><b><br /></b></span>
<span style="color: #38761d; font-size: x-large;"><b>Hawaiian Prune Mui (Marinaded dried fruit snack)</b></span><br />
1 lb dried pitted prunes<br />
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1 lb dried apricot<br />
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Make 3 cups of dried fruit of your choice:<br />
Suggestion: dried tart cherries<br />
dried blueberry<br />
cranberry<br />
candied ginger, but into small pieces.<br />
1 Preserved lemon<br />
5-6 preserved Kumquat (optional)<br />
2 cups brown sugar<br />
2 tbsp <a href="http://www.hawaiikaico.com/bulk.php" target="_blank">Hawaiian Alaea salt</a> (red salt)<br />
1 tsp <a href="http://en.wikipedia.org/wiki/Li_hing_mui" target="_blank">Li Hing powder</a><br />
1/2 tsp five spice powder<br />
1 tsp whole cloves<br />
Juice of 1 lemon<br />
2 tbsp whisky, scotch or brandy<br />
<b>Directions:</b><br />
Chopped preserved lemon into small pieces, make sure all the seeds were removed. Set aside<br />
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Add brown sugar in a large bowl, add Hawaiian salt<br />
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Li Hing Powder<br />
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Five spice powder<br />
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Add all the dried fruit<br />
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Top with the preserved lemon, mix well.<br />
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Drizzle with lemon juice. Mix well<br />
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Add clove<br />
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Top with whisky, make sure everything is mixed it and all the fruit is coated with the seasoning<br />
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At this point, we can pack the fruit into a large sterilized jar or jars. Let the fruit sit at room temperature for 2-3 days, the sugar will start to melt and combine with the fruit.<br />
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Since I am in MN and we are in the middle of the winter, the sugar will not melt in this temperature.<br />
Here is the alternative method<br />
Transfer all mixed fruit to a large pot over low heat till the sugar melt<br />
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Pack the fruit into the jar once the sugar melted and the fruit is well combined<br />
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Pack the fruit into 1 large jar, or 4 pt size jars.<br />
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<br />
Let the fruit "sit" for 2-3 days to develop the flavor. The fruit will be sticky with a sweet and salt taste. Traditionally, you don't need to refrigerate this since it is dried fruit, however if you live in a humid climate, I would store the jar in the fridge.<br />
<br />
You will find the Preserved lemon recipe next.<br />
<br />
Enjoy<br />
<span style="color: #38761d;">Aloha</span>Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com2tag:blogger.com,1999:blog-407614000593461777.post-61301637510292863502013-02-10T18:42:00.000-05:002013-02-10T19:22:40.171-05:00Chinese New Year time for some Braised Vegetarian Yi Mein (Chinese Longevity noodles) with mushrooms and leek<span style="font-family: inherit;"><b>Happy Chinese New Year!</b></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">There are many traditions for Chinese New Year and each family has their own version. Mine is a mixture of a few cultures. My mother is a very traditional Singapore Chinese, while my father was raised colonial in Hong Kong with another side of traditions. As with me, I follow what I called Mother's rules for most part.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I made a few traditional dishes, kept a New Year basket for good luck and good fortune and honored a few traditions here and there. I am keeping it quite simple this year. I was in New York for work last week and I knew a storm on the way, Mr Wonderful would stay back at his place up north. He had to deal with the snow at his house. Unlike being in the city, if he does not clear out the snow in batches and leaves the house for a few days, he will not be able to get into his property. The pros and cons of living in the country.</span><br />
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<span style="font-family: inherit;">I was going to post my Jai - Buddha's Delight vegetarian recipe, I decide not too. It's a bit complicated and there were about 20 different ingredients. It is also a bit of an acquired taste. I thought the noodle recipe may be a better choice. This is my favorite noodle dish since I was a child. <a href="http://en.wikipedia.org/wiki/Yi_mein" target="_blank">Yi Mein </a> (<span style="background-color: #f9f9f9; line-height: 16px; text-align: left;">伊麵) is a variety of Chinese dried egg noodle. This is not a vegan dish. The is a version of the classic Dried Fried Yi Mein </span><span style="background-color: white; line-height: 19px;">(乾炒伊麵), usually with straw mushrooms and chives. I am using leek, since we are in the middle of winter and chive is not ready available, I kept the straw mushroom, but adding a package of Enoki. for some variety. I am working on another version without mushroom so that non-mushroom eater will get to enjoy the noodle too!</span></span><br />
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<b><span style="color: #38761d; font-family: inherit; font-size: x-large;">Braised Vegetarian Yi Mein (Chinese Longevity noodles) with mushrooms and leek</span></b><br />
<span style="background-color: white; font-family: inherit; line-height: 19px;">1 12oz Packet of Chinese Yi Mein, also called E-Fu Noodle sometimes.</span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;">1 can of Straw mushroom, drained and sliced in half </span><span style="line-height: 19px;">vertically</span></span><br />
<span style="background-color: white; font-family: inherit; line-height: 19px;">1 package of fresh Enoki Mushroom, root removed, clean and rinse, then separate the mushrooms</span><br />
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<span style="background-color: white; font-family: inherit; line-height: 19px;">1 small leek, cleaned, outside layer moved, cut in 1/2 vertically, rinse between the layers and slice</span><br />
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<span style="background-color: white; font-family: inherit; line-height: 19px;">1 cloves of garlic, finely chopped</span><br />
<span style="background-color: white; font-family: inherit; line-height: 19px;">1 1/2 cup Vegetable stock</span><br />
<span style="background-color: white; font-family: inherit; line-height: 19px;">Seasoning:</span><br />
<span style="background-color: white; font-family: inherit; line-height: 19px;">4 tbsp shoyu</span><br />
<span style="font-family: inherit; line-height: 19px;">3 tbsp Vegetarian Oyster sauce</span><br />
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<span style="font-family: inherit; line-height: 19px;">1/2 tsp brown sugar of palm sugar</span><br />
<span style="font-family: inherit; line-height: 19px;">Dish of salt and pepper</span><br />
<span style="font-family: inherit; line-height: 19px;"><b>Directions:</b></span><br />
<span style="font-family: inherit; line-height: 19px;">Prepare the season. Mix shoyu, Vegetarian Oyster sauce and palm sugar together. Set aside.</span><br />
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<span style="font-family: inherit; line-height: 19px;">Boil a large pot of water. Drop the whole noodle cake into the water, one at time. Do not break it up, it's bad luck for Chinese folks.</span><br />
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<span style="font-family: inherit; line-height: 19px;">Gently fold and turn the noodle, the noodle will deflat once it hit the boiling water. Be careful not to break up the noodle too much. Let it cook for about 2 mins.</span><br />
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<span style="font-family: inherit; line-height: 19px;">Remove from heat and drain. Risen/wash the noodle in cold water to remove the excess oil and starch.</span><br />
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<span style="font-family: inherit; line-height: 19px;">Drain well and set aside</span><br />
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<span style="font-family: inherit; line-height: 19px;">In a large pot or wok. Heat 3-4 tbsp of vegetable till hot, saute the garlic till fragrant.</span><br />
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<span style="font-family: inherit; line-height: 19px;">Add leek and let it cook till the vegetable starts to wilt. </span><br />
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<span style="font-family: inherit; line-height: 19px;">Add mushrooms and let it cook for a couple of min, till it is tender. </span><br />
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<span style="font-family: inherit; line-height: 19px;">Remove from the pot and set aside.</span><br />
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<span style="font-family: inherit; line-height: 19px;">In the same pot, add the vegetable stock and bring the stock to a boil. </span><br />
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<span style="font-family: inherit; line-height: 19px;">Add seasoning. </span><br />
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<span style="font-family: inherit; line-height: 19px;">Once the broth comes to a boil, add noodle and lower heat to med, let the noodle stew in the broth for a few mins. </span><br />
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<span style="font-family: inherit; line-height: 19px;">Top it with leek and mushroom mix, Fold in the vegetable.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLX5-eBzYSWs9Q0JbJP85M_tk9Ra6B6ZIWAhoIL_hN2G2jkxPz3-amwnBv5dHHp0auxNA2fqOFbSDS1K83WJn4b0htNha4IJsU_A6ii5qiKAvv43EWgYy_nOgSC-nNqvgCW6Y-tm75YrB/s1600/IMAG2239.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLX5-eBzYSWs9Q0JbJP85M_tk9Ra6B6ZIWAhoIL_hN2G2jkxPz3-amwnBv5dHHp0auxNA2fqOFbSDS1K83WJn4b0htNha4IJsU_A6ii5qiKAvv43EWgYy_nOgSC-nNqvgCW6Y-tm75YrB/s320/IMAG2239.jpg" width="320" /></span></a></div>
<span style="font-family: inherit; line-height: 19px;">Let the noodle gently braised till all the broth is almost all absorbed. I like to leave a little liquor to keep the noodle saucy.</span><br />
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<span style="font-family: inherit; line-height: 19px;">Plate and ready to serve.</span><br />
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<span style="font-family: inherit;"><span style="line-height: 19px;">Serve 8-10 as entree or part of a Chinese dinner.</span><br /><span style="line-height: 19px;"><br /></span></span><br />
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<span style="font-family: inherit;"><span style="line-height: 19px;">Here is a few of our family Chinese New year Traditio</span></span><br />
<span style="font-family: inherit; line-height: 19px;">A big pot of Jai (Buddha's delight) for New Years Eve Reunion dinner and for the 1st day of New Year. </span><br />
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GQFylzCYwZRgC7xOa_bm4tMmqSsYEeSiARJC3LuzUYOxgtE8j0hY8ElMUyqjM2JA52aqfUOld9RWGnbsPOezYO1628yL3fvSEz06cEW1cUesV2AVKlcDX5pg5tZmIcHhqfgiTgTRpla9/s1600/DSC_0111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GQFylzCYwZRgC7xOa_bm4tMmqSsYEeSiARJC3LuzUYOxgtE8j0hY8ElMUyqjM2JA52aqfUOld9RWGnbsPOezYO1628yL3fvSEz06cEW1cUesV2AVKlcDX5pg5tZmIcHhqfgiTgTRpla9/s640/DSC_0111.JPG" width="640" /></a></span></div>
<span style="font-family: inherit;">We have Jai for breakfast, lunch and dinner for 1st day of the year, as a symbol of cleansing and kindness (no meat).</span><br />
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<span style="font-family: inherit;"> The good luck New Year baskets with symbolic items.</span><br />
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<span style="font-family: inherit;"> A whole chicken for Reunion Dinner, it is actually our "Thanksgiving" to give thanks to a good year and prepare for the next. I am practicing my mother's shoyu chicken recipe.</span><br />
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<span style="font-family: inherit;">Fresh vibrant blooms symbolize a good year, good business. It is also the sign of Spring. Chinese New Year is also referred as the Spring Festival.</span></div>
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<span style="font-family: inherit;">Lucky Money - we call it Ang Pow(Red envelope) in Singapore</span><br />
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<span style="font-family: inherit;">Last, but not least - got to have new slippers</span><br />
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<span style="font-size: large;"><span style="font-family: inherit; line-height: 19px;"><i>Happy Lunar New Year!</i></span></span><br />
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<span style="color: #38761d;"><span style="line-height: 19px;">Aloha</span></span></span>Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com0tag:blogger.com,1999:blog-407614000593461777.post-68122381642326933762013-02-09T22:17:00.002-05:002013-02-09T22:20:14.976-05:00Brussel Sprouts with Chinese Lap Cheong (dried sausage) - Another brussel sprout make over!Here is another way to enjoy the very misunderstood vegetable brussel sprout. Living in the frozen tundra, taught me how to make the best of our different vegetable. These poor brussel sprouts were over cooked and was given a terrible reputation. I am out there to help these guys redeem their existence with a touch of Asian, of course!<br />
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I have 1 Chinese Lap Cheong left and it inspired me to treat it like Pancetta. If you prefer you can switch it back to pancetta in this recipe.<br />
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<span style="color: #38761d; font-size: x-large;">Brussel Sprouts with Chinese Lap Cheong</span><br />
8 ozs Brussel sprouts, cleaned, remove and discard outer leaves.<br />
1 Chinese dried sausage, or 2 oz of thick cut (about 1/4" thick) pancetta.<br />
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2 cloves of garlic, cleaned and finally chopped<br />
2 tbsp shoyu<br />
1 tbsp sesame oil<br />
salt and pepper<br />
Toasted sesame seeds for garnish<br />
Directions:<br />
Break up each little head of brussel sprout into leaves or you can shred it if preferred, you can shred it;\<br />
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Chop the sausage or pancetta<br />
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In a med size fry pan, heat a couple tbsp olive oil. Add garlic and saute till fragrant.<br />
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Add the meat, lower heat to med low<br />
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Let the meat cook to render the fat<br />
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Add brussel sprouts, tosse well and let it cook for a few mins till the leaves starts to wilt<br />
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Drizzel with shoyu<br />
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When the greens are crisp tender, drizzle with sesame oil, check seasoning and season with salt and pepper as needed.<br />
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Plate and ready to serve! Garnish with sesame seeds if desired.<br />
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Serve 6 as a side<br />
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Enjoy<br />
<span style="color: #38761d;">Aloha </span><br />
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<br />Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com0tag:blogger.com,1999:blog-407614000593461777.post-15328510645937547132013-02-03T21:18:00.001-05:002013-02-03T21:18:34.954-05:00Cauliflower, carrot & potato curry soup for a very cold winter dayI live in Minnesota. Winter is a bit of a challenge here and at times I do wonder why I live here. We hit one of those crazy winter temperature last week. We hit -12 F air temperature. I didn't leave the house and when I went to work, I didn't care how ridiculous I looked with my super Lands End "commuter" coat and my -24F Cougar boots!<br />
<br />
There is nothing better than soup to take that chill out of your bone (and skin and.... ) I made a curry soup. We also do not have much choices in vegetable this time of the year. All our produce are shipped in from something, some tender vegetable just didn't make it quite well in this kind of weather. They look a little sad. Cauliflower just seems to shine sitting by all their other vegetable mates. Here is a basically a cauliflower and root vegetable with some curry helps on these cold cold day.<br />
<br />
<b><span style="color: #38761d; font-size: x-large;">Cauliflower, Carrot & Potato Curry soup</span></b><br />
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<br />
<br />
1 head cauliflower, stem removed, separated into floret, clean and drain<br />
2 carrots, peeled and cut into bite size pieces, about the same size as the floret<br />
4 potatoes, peeled and cut into 1.5" cubes<br />
3-4 cloves of garlic, cleaned and smashed.<br />
1 large leek. Peeled. Cut in half vertically. Rinsed under running water to remove the sand. Finely sliced<br />
1 large onion, peeled, clean and sliced<br />
1 tbsp garam masala<br />
4 tbsp curry powder<br />
4 cups of vegetable stock<br />
Couple tbsp ghee or olive oil<br />
Keffer leave, (also called curry leaves), sliced into very fine strips for garnish.<br />
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<b>Directions:</b><br />
Heat olive oil of ghee in a large pot or Dutch oven over med high heat. Once the oil is hot, add garlic and saute for a min.<br />
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Add Leek and onion, saute till the vegetable is softened and lightly caramelized.<br />
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Add cauliflower, carrot and potatoes<br />
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Sprinkle in the spices, mix well and let it toast for a few mins<br />
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Cooke till you can smell the fragrance of the spices<br />
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Add stock<br />
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Bring to a full boil. Low heat to simmer and let it cook till the vegetable are tender, about 30-45 mins.<br />
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Ladle the soup into a bowl, garnish with a few sprig of Keffer lime leave if desired.<br />
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Enjoy<br />
<span style="color: #38761d;">Aloha.</span>Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com4tag:blogger.com,1999:blog-407614000593461777.post-50191232016141540022013-02-03T20:08:00.000-05:002013-02-03T20:39:44.743-05:00Beef Gau Gee. Hawaiian Style fried meat dumplingsHawaiian is the ultimate melting pot, our foods and cultures are a fusion of different ethnic groups. Gau Gee is a very popular appetizer on the Islands, especially on Superbowl Sunday!! My dear friend/blogger Moni of <a href="http://www.foodieforever.com/" target="_blank">Foodie Forever</a> inspired me to make some this weekend. It is very simple recipe. Traditionally, the filling is pork and may be with shrimp. I am making a beef version with a "<span style="background-color: white; color: #333333; font-family: Slackey; font-size: 15px; line-height: 20px;">Kūlia</span>" twist with some Thai basil and garlic chives.<br />
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Gau Gee is actually Chinese, it means dumpling in Cantonese. Chinese will usually have it steamed, in soup or as pan fried pot stickers style. They are usually not deep fried. The classic Hawaiian style is fried. We Islanders do love our fried food! I made one full recipe here, I only fried a few. The rest were laid out on a tray separately and it is in the "natural" freezer outside right now. It's 2 degrees F. I wrapped up the tray and left it out, it will be frozen in about 15 mins! I can then store them in a Ziploc bag! When I am ready to make some dumpling, I can easily take a few out at a time.<br />
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The wraps are store bought. I am using a Hong Kong style soup dumpling wraps from the Asian Store. You can easily substitute with the wonton wrapper in your local grocery stores.<br />
<b><span style="color: #38761d; font-size: x-large;"><br /></span></b>
<b><span style="color: #38761d; font-size: x-large;">Hawaiian style Chinese meat dumpling with beef, Thai Basil and Garlic Chive</span></b><br />
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1 packet Chinese dumpling (Sue Gow wraps) or wonton wrapper</div>
<div>
1 lb ground beef<br />
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2 large sprig of Thai basil, remove the stem, keep the leaves only and chopped</div>
<div>
3 tbsp chopped garlic chives</div>
<div>
2 sprig of green onion, chopped</div>
<div>
3 tbsp Shoyu sauce</div>
<div>
1 tbsp sesame oil</div>
<div>
1/4 tsp grounded ginger</div>
<div>
Dash of white pepper</div>
<div>
1 tsp flour with 1/8 cup of water. Mix together to make the "glue" to seal the edges of the dumpling. It is a rather thin mixture.</div>
<div>
Oil for deep fried or pan fried.</div>
<div>
<b>Directions:</b></div>
<div>
In a large bowl, mix beef with chopped Thai basil, garlic chives and green onion</div>
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<div>
Season with Shoyu, sesame oil </div>
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<div>
Add 1 tsp cornstarch, this helps to reduce the moisture in the dumpling and it will splatter less when you fry it.</div>
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<div>
Sprinkle in white pepper and ground ginger</div>
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<div>
Mix well.</div>
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<div>
On a large board, lay out a few dumpling wraps, you should have only the amount you can work with at one time. The wraps will dry out and crack. Also over the packet with a wet towel.</div>
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Place 1 tsp of filling in each center of each wrap.</div>
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Use your finger or a brush to paint the edges of the wrap</div>
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Fold it in half and press the edges tightly to seam. Make sure you press as much "air" out of the dumpling as possible, this will avoid it exploding in frying.</div>
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Continue with the rest of the filling. This will make 36 dumplings.</div>
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Prepare a deep fryer of a pan of oil, about 1" Heat the oil to 350 degrees. </div>
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I am using the classic "Chinese" method here. When you place a chopstick in the hot oil, you will notice the oil with bubbles along the side of the wooden chopstick. The oil is ready for frying.</div>
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Place a few dumplings in the hot oil and fried till golden brown, It only takes 2 mins on each side. </div>
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Drain well on some paper towel before plating</div>
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Serve with a Shoyu vinegar sauce, ketchup or sweet and sour sauce.</div>
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<div>
<b><span style="color: #38761d;">Shoyu vinegar sauce</span></b></div>
<div>
4 tbsp shoyu</div>
<div>
1 tbsp rice vinegar</div>
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1 tsp sesame oil</div>
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Chopped green onion for garnish</div>
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Mix everything to together.</div>
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<div>
Happy Superbowl day!</div>
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<br /></div>
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Make 36 dumplings.</div>
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Enjoy!</div>
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<span style="color: #38761d;">Aloha</span></div>
Kuliahttp://www.blogger.com/profile/14058668989859206782noreply@blogger.com3