Ingrediments:
Chicken cut bite sized
Cashew nuts
minced ginger
minced garlic
sliced Red bell pepper
sliced onions
sliced celery
Rice wine
Aloha Shoyu
Sesame oil
Canola or Avocado cooking oil
Sugar
1/4 cup chicken stock
White pepper
Corn starch
Directions:
Take the cut chicken into a sauce pan and mix in the rice wine, sesame oil, shoyu and corn starch stir and let sit for about 1/2 hour
In a mixing cup take the 1/4 cup chicken stock and add sugar, shoyu, sesame oil, white pepper (stir) then set aside.
Place small amount of cooking oil into the wok then add the cashew nuts. Cook for a few seconds till lightly browned, then set aside.
Place small amount of cooking oil into the wok then add about 1/3 the ginger and garlic stir till browned then add about 1/3 the chicken mix. Cook for about 5-8min till pau then set aside. Do the same with the other 2/3's chicken marinated mix.
Place small amount of cooking oil into the wok then add about 1/3 the ginger and garlic stir till browned then add the veggies. Stir till pau cook.
Then add the chicken mix and cook together in the wok
Then add the remaining chicken stock mix and stir into the chicken mix in the wok.
Finally, add the cashew nuts and stir all together.
Transfer to a serving plate and serve over white rice.
Serves about 6 humans.
YouTube video - https://www.youtube.com/watch?v=a5y9V1Y1jjY&nohtml5=False
Wednesday, April 6, 2016
Spiral Baked Potato on a stick
An interesting way to bake a potato is to do a spiral potato on a stick. Here's the life's hack YouTube page:
https://www.youtube.com/watch?v=4XQ8-zGjfz4
https://www.youtube.com/watch?v=4XQ8-zGjfz4
Sunday, April 3, 2016
Sweet Sour Spareribs
Ingrediments:
3 lbs spare ribs cut into 1" strips
2 tbsp shoyu
1/4 cup all purpose flour
3 cloves garlic, smashed
3" ginger root smashed & sliced
1/3 cup cider vinegar
3/4 cup water
1/2 cup brown sugar, packed
1 tsp salt
Directions:
1. Have the butcher cut the spare ribs into 1" strips through the bone
2. Cut the spare ribs between the bones into bite size pieces and place in a large bowl. Add Shoyu and mix. Add flour and mix again. Let sit for about 30 min.
3. In a large pot add the vinegar, water, brown sugar and salt. Mix well.
4. Heat in a wok or frying pan on med high heat. Add 2-3 tbs oil and gently brown the ginger and garlic. Remove and place in the pot with the sauce. Then add 1/2 the meat to the wok and spread out but don't stir. Let brown for about 2 min. Using tongs (or chopsticks), turn the pieces to the meat the same way and add to the pot. Stir to mix meat with the sauce.
5. Place the pot on the stove and bring to a boil then turn heat down to low and let simmer covered for 1 hr or until tender. Stir occasionally.
3 lbs spare ribs cut into 1" strips
2 tbsp shoyu
1/4 cup all purpose flour
3 cloves garlic, smashed
3" ginger root smashed & sliced
1/3 cup cider vinegar
3/4 cup water
1/2 cup brown sugar, packed
1 tsp salt
Directions:
1. Have the butcher cut the spare ribs into 1" strips through the bone
2. Cut the spare ribs between the bones into bite size pieces and place in a large bowl. Add Shoyu and mix. Add flour and mix again. Let sit for about 30 min.
3. In a large pot add the vinegar, water, brown sugar and salt. Mix well.
4. Heat in a wok or frying pan on med high heat. Add 2-3 tbs oil and gently brown the ginger and garlic. Remove and place in the pot with the sauce. Then add 1/2 the meat to the wok and spread out but don't stir. Let brown for about 2 min. Using tongs (or chopsticks), turn the pieces to the meat the same way and add to the pot. Stir to mix meat with the sauce.
5. Place the pot on the stove and bring to a boil then turn heat down to low and let simmer covered for 1 hr or until tender. Stir occasionally.
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