Simple Shrimp Stir Fry

 

Super simple and easy to make!

 

1 lb. shrimp

Broccoli florets, about 4 cups

1 zucchini, julienned

1/2 of an onion, diced

2 cloves garlic, minced

2 tbsp. soy sauce



1 tsp. garlic powder

Instructions:
1.On med-high heat, saute' onions and garlic until onions are somewhat transparent.
2. Add shrimps and cook for no more than five minutes.
3. Add broccoli and cook for 3-5 minutes.
4. Add zucchini, cook until tender.
5. Add soy sauce and garlic powder. You may add some pepper to taste. Do not add salt -- soy sauce is already salty!
6. Stir fry another 3 minutes.

Korean Style Spinach

 

Ingredients:

• 1 pound spinach
• 2 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp sesame seeds
• 2 cloves finely chopped garlic
• 2 tsp sugar (optional)

 

Preparation:

1.      Blanch the spinach in boiling water for 30 seconds.

2.    Remove spinach quickly and rinse in cold water.

3.     Gently squeeze the spinach to remove excess water.

4.    Mix soy sauce, sesame oil, seeds, salt, garlic, and sugar and mix into spinach.
(Serves 6 as a side dish)

 

Bulgogi (boo-goh-ghee)

 

·       1 pound flank steak, thinly sliced (or any pre-cut, pre-thinly-sliced beef)

·       5 tablespoons soy sauce

·       1/4 cup chopped green onion + 1 tbsp. for garnish

·       2 tablespoons minced garlic

·       2 tablespoons sesame seeds (optional)

·       2 tablespoons sesame oil

·       1/2 teaspoon ground black pepper

Directions

1. Place the beef in a shallow dish. Combine soy sauce, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 10 minutes or more.

2. Pan fry in 1 tbsp. oil for about 5 minutes on med-high heat or until golden brown.

 

Ono Battered Fried Chicken Breasts

1 ½ Tbsp. cooking oil

1 tsp. salt

1 tsp. black pepper (adjust if you so choose)

1 ½ tsp. garlic powder

5 Tbsp. (or adjusted) of Italian bread crumbs (found in the baking sections of the grocery story)

4 Tbsp. flour

 

1 Tbsp. grated parmesan cheese (optional)

1 egg

6 pieces of chicken breasts

 

1.          Heat oil frying pan on med heat.

2.          Mix all of the dry ingredients in a bowl.

3.          In a separate bowl, scramble the egg.

4.          Dip each breast in the scrambled egg making sure the meat’s covered really well.

5.          Place each chicken piece spread out on a plate.

6.          Sprinkle and spread half of the dry ingredients all over the chicken.

7.          Turn over all of the chicken pieces and sprinkle the rest of the dry ingredients all over.

8.          Turn the chicken a couple times on the plate ensuring that the batter completely covers the moistened chicken.

9.          Carefully put the chicken pieces in the heated pan.

10.     Cook each side for approximately 10 minutes, or until thoroughly cooked.

 

 

Un-Barbecued Marinated Fried Chicken

This marinade may be adjusted according to the amount of chicken you use. As the picture depicts, it looks barbecued. The title is due to my original family recipe for Guam’s barbecue chicken; rather, I have tried it fried for the first time today, thanks to harsh conditions on the mainland.

Its. So. Awesome.

Recipe:
6 chicken thighs

3 cups shoyu (so it’s Hawaiian, but that’s okay….soy sauce may be used, too)

½ of a medium-sized onion, sliced

4 cloves garlic, smashed then peeled (yes, in that order…it’s easier to peel)

½ cup vinegar

¼ lemon juice from a lemon or 1 tsp. lemon juice. Add more if you want a bit of tartness to it.

 

Combine all of the above and let marinate for at least 24 hours in the fridge. I marinated mine for 48 hours.

1.      In a wok, pour and heat about ½ cup of cooking oil. This may seem a lot, but the oil kinda dissolves while cooking. More oil may have to be used if cooking in a frying pan.

2.      Gently add the chicken, one at a time, into the oil. Cook for about 40 minutes on med-high heat. Turn frequently to prevent the chicken from sticking to the bottom of the pan. Adjust the heat accordingly to prevent the chicken from being undercooked and from burning.

3.      The chicken should turn into a nice “barbecue” color. When in doubt, cut the middle of one of the thighs to check if it’s cooked thoroughly.

4.      Optional: in a separate pan cook the marinade on med-high heat. Boil for 5-10 minutes. Be careful that the sauce does not dissolve. You wanna save some of that yumminess to accent the dish!

5.      Have some rice with it if you so choose and enjoy! J

 

Chicken Tinola II, Easy Version!

Laid-back, simple, super-easy variation J

 

INGREDIENTS:

v 2 lbs chicken (cut into serving pieces)

v 1 thumb size ginger root, peeled and  cut into strips or grated; or you may use 1 tsp. ginger powder

v 3 cloves garlic (minced)

v 1 medium onion (sliced)

v Chopped, bite-sized under-riped papaya, any amount will do. It all depends on how much veggies you want!

v Frozen beans (again, amount varies)

v 1 Tbsp Fish Sauce (Patis) or 2 tsp. salt (adjust taste)

v 4 cups of water or more (rice water is a good option as it has always been a tradition to use in soup-recipes in my family for generations)

 

 

Directions:

1.   Throw everything, except for the papaya and beans, in a large pot, simmer on med heat for 40 minutes.

2.  Add papaya and let it simmer for another 20-30 minutes. They cook like potatoes, so once in a while, check for tenderness. Don’t overcook it to where it’ll just fall apart on you; it has to be the texture of well-cooked potatoes.

3.   Add in the beans and cook for about 10-15 minutes.

4.  Remove from heat. 

5.   Serve hot. Enjoy!

 

Ahi Poke

 

Th-e most favored dish on da Islands of Hawai’i!! This is a tad down from the limu version (infamous ONO seaweed on da Islands), so we use scallions instead. Ahi tuna is limited on da Mainland, but we get ours at a grocery store. If my ohana is reading dis, you can call me and ask where we get ‘em. I’m not gonna be liable for any raw fish that may cause food poisoning to my readers. So….please take caution when making dis recipe.

1 lb. ahi tuna

1 tsp. (more or less) Hawaiian salt, regular salt, or kosher salt (da local girl in me says “use Hawaiian salt”)

Chopped scallions

1.      Chop the tuna in ½” - 1” bite size chunks, and put in bowl.
2.      Add salt and scallions and mix well.

 

You may add one or more of the optional add-ons listed below for texture and/or taste:

Shoyu (Hawaiian “soy sauce”)

Sesame Oil

Roasted sesame seeds

Furikake

If you’re lucky: limu (this MIGHT be found in specialty stores where they probably sell expensive groceries. For example, I found some dried ones at Uwajimaya in WA state in a .25 oz package)