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.
Monday, March 28, 2016
Spaghetti
Ingrediments:
Spaghetti noodles
hamburger
meat flavored pasta sauce (or Ragu)
garlic
tomato paste
can stewed tomatoes
Packet Lawrey's spaghetti sauce mixed with 3 packets water
mushrooms to match
smoked sausage or portugese sausage
2 bay leafs (optional)
Directions:
boil up noodles
cook up hamburger (add bay leaf - optional)
mix in crushed garlic
mix in mushrooms to taste
mix in 1/2 small can tomato paste
mix in 1 can stewed tomatoes
pour in complete mixed ingrediments over the noodles
(onions are optional)
Thursday, March 10, 2016
Sicilian Chicken
Ingrediments
•1 Free range whole chicken (cut into 8 pieces)
•400g - 14oz Approx 8 x baby potatoes (chats)
•8 - 10 baby shallots
•6 garlic cloves
•1 lemon (half)
•1 cup green pitted olives
•1 tbsp dry oregano
•1 cup dry white wine
•1 cup chicken stock (you can use the chicken carcass for stock, click here to see how to make it)
•Salt and pepper
•Olive oil for cooking
Directions:
1.If using a whole chicken, first break it down into eight smaller pieces.
2.Add three tbsp of olive oil to an oven proof dish on high heat.
3.Add the chicken pieces skin side down into the hot oil and cook until brown.
4.Add salt and pepper. Flip over and cook the other side. Rest aside once brown all over.
5.Peel the shallots.
6.Peel the baby potatoes and slice into three widthwise.
7.Add the shallots and potatoes to the same dish until slightly brown
(you may need a little more oil).
8.Add the crushed garlic, continue cooking a little.
9.Return the chicken keeping the skin side up on the same top level.
10.Add the pitted olives.
11.Add the white wine.
12.Add the oregano.
13.Add the chicken stock.
14.Bake in oven with lid on for 30 minutes at 350°F
15.Remove lid and bake for another 30 minutes at 400°F
•1 Free range whole chicken (cut into 8 pieces)
•400g - 14oz Approx 8 x baby potatoes (chats)
•8 - 10 baby shallots
•6 garlic cloves
•1 lemon (half)
•1 cup green pitted olives
•1 tbsp dry oregano
•1 cup dry white wine
•1 cup chicken stock (you can use the chicken carcass for stock, click here to see how to make it)
•Salt and pepper
•Olive oil for cooking
Directions:
1.If using a whole chicken, first break it down into eight smaller pieces.
2.Add three tbsp of olive oil to an oven proof dish on high heat.
3.Add the chicken pieces skin side down into the hot oil and cook until brown.
4.Add salt and pepper. Flip over and cook the other side. Rest aside once brown all over.
5.Peel the shallots.
6.Peel the baby potatoes and slice into three widthwise.
7.Add the shallots and potatoes to the same dish until slightly brown
(you may need a little more oil).
8.Add the crushed garlic, continue cooking a little.
9.Return the chicken keeping the skin side up on the same top level.
10.Add the pitted olives.
11.Add the white wine.
12.Add the oregano.
13.Add the chicken stock.
14.Bake in oven with lid on for 30 minutes at 350°F
15.Remove lid and bake for another 30 minutes at 400°F
Saturday, March 5, 2016
Chicken Breasts with Mushroom
Ingrediments
Chicken Breasts
Mushrooms - cut or sliced
garlic
diced onions
butter
dry white wine
chicken broth
thyme
Directions:
Take the chicken breasts and beat the bajabbers out of them till they're only about 1/2" thick
Put in frying pan and cook for about 3 min. using low-mid heat in canola oil on each side and
Salt lightly and maybe a little pepper to taste
Then after removing the chicken:
fry up and stir together some diced onions, sliced mushrooms, in minced garlic, butter, wine sauce and all purpose flour
stir together and add about 3/4-1 cup chicken broth
Now add the butter and some thyme to the sauce mix
Serve over mashed potatoes or rice
In the alternative - use cream of mushroom soup instead of the home made wine sauce mix
Chicken Breasts
Mushrooms - cut or sliced
garlic
diced onions
butter
dry white wine
chicken broth
thyme
Directions:
Take the chicken breasts and beat the bajabbers out of them till they're only about 1/2" thick
Put in frying pan and cook for about 3 min. using low-mid heat in canola oil on each side and
Salt lightly and maybe a little pepper to taste
Then after removing the chicken:
fry up and stir together some diced onions, sliced mushrooms, in minced garlic, butter, wine sauce and all purpose flour
stir together and add about 3/4-1 cup chicken broth
Now add the butter and some thyme to the sauce mix
Serve over mashed potatoes or rice
In the alternative - use cream of mushroom soup instead of the home made wine sauce mix
Thursday, March 3, 2016
Vienna sausage Pasta
Ingrediments:
spaghetti noodles
vienna sausage or hot dogs
Rooster sauce
Directions:
stick the noodles through the vienna sausage or hot dogs like the image below
Simply boil them in water till the noodles are cooked
strain the water out and put in a fry pan
start cooking them in the fry pan to brown the sausage or hot dogs while adding rooster sauce if you want to localize it. Otherwise, add cheese.
It will look like this, before you add the rooster sauce.
If you want to color it up a bit, you can add different colors of bell pepper. Or if you want, you can add a little hamburger to the mix after you boil the noodles. Add a small amount of hamburger after the cooking, frying and adding the rooster sauce. (keep the hamburger uncontaminated with other flavors)
spaghetti noodles
vienna sausage or hot dogs
Rooster sauce
Directions:
stick the noodles through the vienna sausage or hot dogs like the image below
Simply boil them in water till the noodles are cooked
strain the water out and put in a fry pan
start cooking them in the fry pan to brown the sausage or hot dogs while adding rooster sauce if you want to localize it. Otherwise, add cheese.
It will look like this, before you add the rooster sauce.
If you want to color it up a bit, you can add different colors of bell pepper. Or if you want, you can add a little hamburger to the mix after you boil the noodles. Add a small amount of hamburger after the cooking, frying and adding the rooster sauce. (keep the hamburger uncontaminated with other flavors)
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