Ingrediments:
Garlic
2-3 tbs Cooking Mirin (we use Shirakiku brand)
2 tbs level or 1 very heaping tbs Corn starch
6 tsp white sugar
1 can chicken broth
2 tbs Oyster sauce
2-3 tbs Catsup
1/2 lb. flank steak (or round steak)
1/2 reg. size onions
3-4 stalks Celery
green onions to taste
1 Bell Pepper 1, 2 or 3 kinds
2-3 small - mid size whole tomato
Wesson oil enough to cover the pan for frying the meat.
Directions:
Soak flank steak in shoyu, mirin & garlic & stir up in one bowl
take corn starch, sugar & chicken broth, shoyu, oyster sauce & catsup mixed together in another measuring cup (at this point you should have about 3/4cup of sauce)
(Now you have two measuring cups with ingrediments going)
(1) with the sauce
(2) with the meat soaking in the shoyu, mirin & garlic
Cut up celery, green onions,
bell pepper (I use green) Can add yellow &/or red bell pepper if you like cut in smaller strips
cut tomatoes into small wedges
Put oil in the stir fry pan and put on high heat and put in meat mix
Stir fry till meat is cooked
Add Celery chunks, onions, bell pepper,
Stir fry up and let flavors blend
Add tomatoes & green onions last
Then add sauce mix.
Cover and let flavors blend - the longer the better. Tastes best after 3-4 hours.
Serve over 2 scoops white rice
Best thing is after you cook it once or twice, you will find a flavor that you might add more or less of an ingrediment and then you will know the flavor that best suits you.
Thursday, March 20, 2014
Friday, February 28, 2014
Cajun Oyster Shrimp
It's actually Garlic Shrimp but with Oyster sauce, It's kinda an oyster shrimp. And besides it sounds more tastyer
Ingrediments:
Shrimp
Mushrooms
butter
garlic
Oyster sauce
Alternative flavor - Add Cajun Spice, here's the brand we use
Directions:
1. Pre-heat the frying pan on High (you're going to fast cook the shrimp)
2. Add butter
3. Add crushed garlic
4. Add a dash of Oyster sauce or Shiriachi (red rooster) sauce - I wouldn't add them both
5. Add the shrimp & mushrooms and stir until cooked. You could cook up the mushrooms separate if you like, but might have to add more butter.
6. Serve over 2 scoops of rice. with mixed vegetables if you don't want the mushrooms.
Eat with Rice and pour the extra butter sauce over the rice and enjoy. Tastes good with Mac salad or green salad.
Ingrediments:
Shrimp
Mushrooms
butter
garlic
Oyster sauce
Alternative flavor - Add Cajun Spice, here's the brand we use
Directions:
1. Pre-heat the frying pan on High (you're going to fast cook the shrimp)
2. Add butter
3. Add crushed garlic
4. Add a dash of Oyster sauce or Shiriachi (red rooster) sauce - I wouldn't add them both
5. Add the shrimp & mushrooms and stir until cooked. You could cook up the mushrooms separate if you like, but might have to add more butter.
6. Serve over 2 scoops of rice. with mixed vegetables if you don't want the mushrooms.
Eat with Rice and pour the extra butter sauce over the rice and enjoy. Tastes good with Mac salad or green salad.
Saturday, February 15, 2014
Hawaiian Sriracha Garlic Shrimp
INGREDIMENTS:
2 lbs 16-20 U Shrimps, head off, shell on and butterflied (the bigger the shrimps, the better!)
Butter (any kine)
Minced garlic to taste
Sriracha Chili Sauce
Worcestershire sauce (optional) . . . personally, I no use this
Optional - baste flower and then cook up.
Directions:
1. In pan #1 - Put butter & garlic in pan, put shrimp in butter.
2. In pan #2 - Put Olive oil in pan and heat, add onions & mushrooms.
3. In pan #2 now add sriracha over the mushrooms and stir up.
3. Mix together and your good to go.
2. Over medium heat, melt 1/2 stick butter with 1 tablespoon Olive Oil. Add a heaping spoonful of garlic and begin to saute' 20-30 seconds. Add shrimp in a single layer and allow to fry 1-1/12 min. depending on the size of shrimp
3. Flip shrimp over and cook for another 30 seconds before adding 1/4 cup Chicken Stock, 1/8 tsp salt, 3-5 dashes of Worcestershire sauce, black pepper, squirt of lemon juice and 2 squirts of sriracha sauce. Toss together another 30 seconds and pull off the heat immediately. Repeat process with remaining shrimp until all is cooked.
4. Serve over rice with extra lemon on the side for the perfect Hawaiian shrimp truck experience. Must be eaten with hands, sucking the delicious garlic butter off before peeling and shoving rapidly into your waiting mouth.
COOKING NOTES:
1. I had a small pan at my sister’s house so I did this recipe in 3-4 batches. But you can easily do it in 2 if you have a bigger skillet. This is all to your taste, if you don’t like spicy, go easy on the pepper sauce and vice verse. I was cooking to my family’s taste.
2. Don’t over cook the garlic! It shouldn’t be crispy by any means. It should be soft, sticky and a bit nutty.
3. It occurred to me after the fact, but some sliced scallion would be dead nice with all this shrimpy butter goodness.
4. If you aren’t a rice eater, get some bread and toast it up nice and crispy to dip into the gorgeous butter broth.
2 lbs 16-20 U Shrimps, head off, shell on and butterflied (the bigger the shrimps, the better!)
Butter (any kine)
Minced garlic to taste
Sriracha Chili Sauce
Worcestershire sauce (optional) . . . personally, I no use this
Optional - baste flower and then cook up.
Directions:
1. In pan #1 - Put butter & garlic in pan, put shrimp in butter.
2. In pan #2 - Put Olive oil in pan and heat, add onions & mushrooms.
3. In pan #2 now add sriracha over the mushrooms and stir up.
3. Mix together and your good to go.
2. Over medium heat, melt 1/2 stick butter with 1 tablespoon Olive Oil. Add a heaping spoonful of garlic and begin to saute' 20-30 seconds. Add shrimp in a single layer and allow to fry 1-1/12 min. depending on the size of shrimp
3. Flip shrimp over and cook for another 30 seconds before adding 1/4 cup Chicken Stock, 1/8 tsp salt, 3-5 dashes of Worcestershire sauce, black pepper, squirt of lemon juice and 2 squirts of sriracha sauce. Toss together another 30 seconds and pull off the heat immediately. Repeat process with remaining shrimp until all is cooked.
4. Serve over rice with extra lemon on the side for the perfect Hawaiian shrimp truck experience. Must be eaten with hands, sucking the delicious garlic butter off before peeling and shoving rapidly into your waiting mouth.
COOKING NOTES:
1. I had a small pan at my sister’s house so I did this recipe in 3-4 batches. But you can easily do it in 2 if you have a bigger skillet. This is all to your taste, if you don’t like spicy, go easy on the pepper sauce and vice verse. I was cooking to my family’s taste.
2. Don’t over cook the garlic! It shouldn’t be crispy by any means. It should be soft, sticky and a bit nutty.
3. It occurred to me after the fact, but some sliced scallion would be dead nice with all this shrimpy butter goodness.
4. If you aren’t a rice eater, get some bread and toast it up nice and crispy to dip into the gorgeous butter broth.
Saturday, February 8, 2014
Spicy Mochiko chicken by Ka'ui
Ka'ui's Spicy Mochiko Chicken:
INGREDIMENTS:
- Boneless, skinless chicken thighs
- Dash of shoyu - (we only use Aloha brand Shoyu)
- Dash of onion powder
- Dash of garlic powder
- Pepper to taste
- Mochiko flour (we use Koda Farms brand)
- Oil to fry
WHAT TO DO:
1. Cut chicken into bite size pieces
2. Add dash of shoyu, onion powder, garlic powder, and pepper.
3. Add mochiko flour (enough to evenly coat all chicken) and mix with hands.
4. Let chicken sit in refrigerator for approx. 20 minutes to marinate.
5. After letting chicken sit, heat about 2" of oil and fry chicken until brown.
Honey-Garlic Sauce:
INGREDIENTS:
- Fresh minced garlic (about 5 big cloves)
- Butter
- Shoyu (lots of it)
- Mirin *1/4 cup mirin to 1 cup of shoyu*
(MIRIN SUBSTITUTE: Dissolve 1/4 cup sugar in 1/2 cup white wine)
- Sesame Oil (1 teaspoon)
- Honey *2 tablespoons to every 1 cup shoyu*
- Sugar *1 cup sugar to every 1 cup shoyu*
- Spicy chili pepper flakes (3 tablespoons)
WHAT TO DO:
1. In a pot, brown garlic in butter.
2. Add shoyu, mirin, sugar, honey, sesame oil, and chili pepper flakes.
3. Bring to a boil.
4. Add more sugar, honey, & chili pepper flakes if needed, depending on how sweet & spicy you want it.
WHEN FINISHED:
Add fried chicken into pot with sauce and let sit for 3 minutes.
Remove from pot and serve.
INGREDIMENTS:
- Boneless, skinless chicken thighs
- Dash of shoyu - (we only use Aloha brand Shoyu)
- Dash of onion powder
- Dash of garlic powder
- Pepper to taste
- Mochiko flour (we use Koda Farms brand)
- Oil to fry
WHAT TO DO:
1. Cut chicken into bite size pieces
2. Add dash of shoyu, onion powder, garlic powder, and pepper.
3. Add mochiko flour (enough to evenly coat all chicken) and mix with hands.
4. Let chicken sit in refrigerator for approx. 20 minutes to marinate.
5. After letting chicken sit, heat about 2" of oil and fry chicken until brown.
Honey-Garlic Sauce:
INGREDIENTS:
- Fresh minced garlic (about 5 big cloves)
- Butter
- Shoyu (lots of it)
- Mirin *1/4 cup mirin to 1 cup of shoyu*
(MIRIN SUBSTITUTE: Dissolve 1/4 cup sugar in 1/2 cup white wine)
- Sesame Oil (1 teaspoon)
- Honey *2 tablespoons to every 1 cup shoyu*
- Sugar *1 cup sugar to every 1 cup shoyu*
- Spicy chili pepper flakes (3 tablespoons)
WHAT TO DO:
1. In a pot, brown garlic in butter.
2. Add shoyu, mirin, sugar, honey, sesame oil, and chili pepper flakes.
3. Bring to a boil.
4. Add more sugar, honey, & chili pepper flakes if needed, depending on how sweet & spicy you want it.
WHEN FINISHED:
Add fried chicken into pot with sauce and let sit for 3 minutes.
Remove from pot and serve.
Wednesday, February 5, 2014
Fried Egg Sandwich
Butter a frying pan (sometimes I use a cover)
Take 2 large onion rings and place in pan
Add 2 eggs inside onion rings (1 in each)
Add garlic pepper to taste
Add cheese if you like - I prefer provolone
Toast & butter two pieces of wheat bread
Egg will be round and will stay inside of onion ring
Add lettuce if you like
As a side dish on top of the egg and under the onions, add 2 slice spam
Take 2 large onion rings and place in pan
Add 2 eggs inside onion rings (1 in each)
Add garlic pepper to taste
Add cheese if you like - I prefer provolone
Toast & butter two pieces of wheat bread
Egg will be round and will stay inside of onion ring
Add lettuce if you like
As a side dish on top of the egg and under the onions, add 2 slice spam
Sunday, January 26, 2014
Sunday, August 25, 2013
7day weight loss wonder soup
INGREDIENTS
... ½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)
INSTRUCTIONS
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.
So here is a brief overview of the 7 Day Cabbage Soup diet plan.
Remember: This diet should only be followed for 7 days at a time, with at least two weeks in between.
Day One: Fruit: Eat all of the fruit you want (except bananas). Eat only your soup and the fruit for the first day. For drinks- unsweetened teas, cranberry juice and water. (I had coffee, no cream or sugar).
Day Two: Vegetables: Eat until you are stuffed will all fresh, raw or cooked vegetables of your choice. Try to eat leafy green vegetables and stay away from dry beans, peas and corn. Eat all the vegetables you want along with your soup. At dinner, reward yourself with a big baked potato with butter. Do not eat fruit today.
Day Three: Mix Days One and Two: Eat all the soup, fruits and vegetables you want. No Baked Potato.
Day Four: Bananas and Skim Milk: Eat as many as eight bananas and drink as many glasses of skim milk as you would like on this day, along with your soup. This day is supposed to lessen your desire for sweets.
Day Five: Beef or Chicken And Tomatos: Ten to twenty ounces of beef and up to six fresh tomatoes. Drink at least 6 to 8 glasses of water this day to wash the uric acid from your body. Eat your soup at least once this day. You may eat broiled or baked chicken instead of beef (but absolutely no skin-on chicken). If you prefer, you can substitute broiled fish for beef on one of the beef days (but not both).
Day Six: Beef and Vegetables: Eat to your heart’s content beef or skinless chicken and vegetables this day. You can have 2 or 3 steaks if you like, with leafy green vegetables. No Baked Potato. Eat your soup at least once.
Day Seven: Brown rice, unsweetened fruit juices and vegetables: Again stuff, stuff, stuff yourself. Be sure to eat your soup at least once this day.
Stick With The Cabbage Soup Diet For 7 Days…And Look Amazing Later, Too!
Be sure to eat your soup at least once to day.
No bread, alcohol, or carbonated beverages, not even diet soda.
... ½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)
INSTRUCTIONS
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.
So here is a brief overview of the 7 Day Cabbage Soup diet plan.
Remember: This diet should only be followed for 7 days at a time, with at least two weeks in between.
Day One: Fruit: Eat all of the fruit you want (except bananas). Eat only your soup and the fruit for the first day. For drinks- unsweetened teas, cranberry juice and water. (I had coffee, no cream or sugar).
Day Two: Vegetables: Eat until you are stuffed will all fresh, raw or cooked vegetables of your choice. Try to eat leafy green vegetables and stay away from dry beans, peas and corn. Eat all the vegetables you want along with your soup. At dinner, reward yourself with a big baked potato with butter. Do not eat fruit today.
Day Three: Mix Days One and Two: Eat all the soup, fruits and vegetables you want. No Baked Potato.
Day Four: Bananas and Skim Milk: Eat as many as eight bananas and drink as many glasses of skim milk as you would like on this day, along with your soup. This day is supposed to lessen your desire for sweets.
Day Five: Beef or Chicken And Tomatos: Ten to twenty ounces of beef and up to six fresh tomatoes. Drink at least 6 to 8 glasses of water this day to wash the uric acid from your body. Eat your soup at least once this day. You may eat broiled or baked chicken instead of beef (but absolutely no skin-on chicken). If you prefer, you can substitute broiled fish for beef on one of the beef days (but not both).
Day Six: Beef and Vegetables: Eat to your heart’s content beef or skinless chicken and vegetables this day. You can have 2 or 3 steaks if you like, with leafy green vegetables. No Baked Potato. Eat your soup at least once.
Day Seven: Brown rice, unsweetened fruit juices and vegetables: Again stuff, stuff, stuff yourself. Be sure to eat your soup at least once this day.
Stick With The Cabbage Soup Diet For 7 Days…And Look Amazing Later, Too!
Be sure to eat your soup at least once to day.
No bread, alcohol, or carbonated beverages, not even diet soda.
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