Wednesday, June 22, 2005

Here comes Fried Rice!


Man...I was so full last night and we had great dinner at my friend's house up in Mililani. I had to ask her for her recipe and she said that if I make shoofly or brown sugar pies for her then she would share it with me so we made a good negotation-whooo! Here is a recipe that lets you get really creative, start with this basic recipe for fried rice. If you don't have lup cheong (Chinese pork sausage), then use Portuguese sausage, bacon, Spam or fishcake instead. You know that you can never change the vegetables!!!! Do you have equipment such as measuring cups, measuring spoons, large skillet, wooden spoon, paring knife, cutting board and pot holders? You have them, right? Then let's get ready!

2 lup cheon sausages
2 Tablespoons peanut oil
1/4 cup diced onion
2 Tablespoons, diced green pepper
1 can (5 ounces) sliced water chestnuts, drained
1 hard cooked egg
2 tablespoons soy sauce
1 teaspoon granulated sugar
1 teaspoon peeled and minced giner or 1/2 teaspoon grouns ginger
2 cups cooked rice

1. Dice lup cheong
2. Heat peanut oil in a large skillet and add lup cheon. Stir fry for 5 minutes to assure sausage is fully cooked.
3. Add onion and green pepper. Stir-Fry until the onion is nearly translucent
4. Add water chestnuts, egg, soy sauce, suagr, ginger, and rice to skillet. Stir-fry over low heat for about 10 minutes.

Listen: tHis recipe works best when you use leftover rice that has been chilled for several hours.
Well.... are you going to start cooking up a storm? Have fun!

Monday, June 06, 2005

Yellowfin Tuna with Lime-Shoyu Marinade


This is for Poki lovers!!!
Get 4 yellowfin tuna ('ahi) fillets (6 ounces each)
1/4 cup soy sauce 2 tablespoons chopped cilantro
1/4 cup canola oil 1 tablespoon minced garlic
Juice and grated zest of 1 lime 1 tablespoon brown sugar
2 tablespoons dry sherry 1/8 teaspoons minced fresh ginger
1/8 teaspoon Chinese five-spice powder

Combine Marinade: ingredients and marinade fish 1 hour, turn
occasionally. Grill or broil fish 10 to 12 minutes, turn once and
bast occasionally with marinade.
Do not overcook.

If you want to send this ahi into orbit, start a charcoal grill with
kiawe (algaroba) wood. Ono Ono!!! (delicious)Posted by Hello