tag:blogger.com,1999:blog-27475771000851103662024-02-19T02:56:05.023-08:00Speaking PenguinThe food I enjoy, cooking and eating.K10n3http://www.blogger.com/profile/07904765525050444605noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-2747577100085110366.post-76369952943886409612010-07-17T00:28:00.000-07:002010-07-17T01:04:24.991-07:00Locomoco Deluxe (sans le Spam)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-OzseUXF45_TMwnFJ3nkm_6HNo7wtbYlrwbphB_etLhhpRxXzstcp0LU6Xy6MTZOTO5WE7NH-1gzq9BEOGJQpJ59l7hszJB_OU5HoHFNci3txaO2lYCB6aGAuumj5_uaPcoepZmK6ZFQ/s1600/locmoco-deluxe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-OzseUXF45_TMwnFJ3nkm_6HNo7wtbYlrwbphB_etLhhpRxXzstcp0LU6Xy6MTZOTO5WE7NH-1gzq9BEOGJQpJ59l7hszJB_OU5HoHFNci3txaO2lYCB6aGAuumj5_uaPcoepZmK6ZFQ/s400/locmoco-deluxe.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;">“Huh? Brah, that doesn’t look like a Locomoco!”<br />
Ah, but it is my friend. It is…and I’ll tell you why.<br />
<br />
In this posting of Speaking Penguin, I’m taking what the people of Hawai’i call, “Locomoco” and giving it a Penguin <i>dialect</i>.<br />
“Huh?”<br />
Haha! Like I mentioned at the start of this blog, <b><i>Speaking Penguin</i></b> is about: using my past cooking experiences, influences from flavors around the world that I have been blessed with being able to experience and putting a spin on the Hawai’i local flavors and Pinoy food that I grew up eating.<br />
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If you want, you can call it Pan-Asian-Fusion Cuisine, except for 3 things: <br />
That category is totally played out.<br />
If you haven’t experienced it yet or just haven’t noticed, most of Hawai’i’s flavors are a fusion of Japanese, Chinese, Filipino, Korean, Hawai’ian, Mexican, Portuguese, other Pacific Islanders, American, English, Irish and which ever other immigrants arrived in Hawai’i during the sugarcane/pineapple industry era.<br />
That means the “fusion” of these flavors have been motion well before the 1900s.<br />
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As you can see before the term “Pan-Asian-Fusion Cuisine” was ever created the People of Hawai’i have been enjoying the flavors that they have mixed up for a long, long, long time and continue to do so.<br />
So, you can say that I’m not really doing anything new either and yeah, you’re right. But, what I am doing is taking the flavors that have been created; that have become standards, and (as I like saying) “Giving it a new Dialect.”<br />
Let’s get cooking!<br />
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And I Quote: He’ah’s da ingidaments, yah. ~ Aunty Maria Lani/ Rap Replinger. (<i>Translated: Here are the ingredients</i>.)<br />
2” thick USDA Prime Top Sirloin Steaks,<br />
Eggs,<br />
Japanese style rice,<br />
Schillings Brown gravy mix,<br />
Ketchup (what ever is your favorite),<br />
Shoyu (Preferably the Aloha brand, but any Japanese Soy Sauce will do.)<br />
Lea & Perrin’s Worcestershire Sauce,<br />
Salt<br />
Pepper<br />
Olive Oil<br />
Cooking Oil<br />
<br />
<b>Prep</b>:<br />
One of the most important things to do when prepping your steak is to let it sit out, unwrapped, and get to about room temperature.<br />
If it is 102 degrees (like it was today, about 90 in the house) you don’t want your steak sitting 90 degrees. That’s not what I’m talking about. I’m talking about 65-75 degrees in the house.<br />
Why, because the last thing you want to do is throw your steaks on a +375 degree fire when the steaks are still at refrigerator temp. <br />
That’s just bad, mmm-kay.<br />
I don’t want to go into details, but trust me…and Alton Brown from the Food Networks –Good Eats…and a millions other cooks.<br />
Let the steaks get to about room temperature and then give them a nice coat of good olive oil, then pepper and salt.<br />
I am a firm believer or not over spicing really good steaks. It totally defeats the purpose of appreciating their quality.<br />
Let the steaks sit for a while.<br />
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Start your grill.<br />
<br />
Make a pot of rice.<br />
No! You make the rice, don’t get some one else to do it! Hehe…<br />
One of the reasons I like to cook by myself is because everything is timed-out.<br />
<br />
For instance:<br />
The steaks are sitting…absorbing the olive oil, oxygen and getting to or maintaining room temperature while you are starting your fire.<br />
As you are making your rice, and getting the other stuff ready, the grill is getting hot.<br />
You see?<br />
All timed-out.<br />
<br />
Ok, back to cooking.<br />
Where were we…?<br />
<br />
Steaks sitting.<br />
Grill getting hot.<br />
Rice being made.<br />
<br />
Ok, afterwards….<br />
Get a small pan or pot that is more than 3 inched deep.<br />
Fill is up with cooking oil deep enough poach your egg(s).<br />
Yes, that’s what I said. We’ll get to why later.<br />
And begin heating it up on simmer.<br />
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Prep the mix for your brown gravy, but don’t cook it yet.<br />
Let that sit in the water on the stove.<br />
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By the time you’re done with all of this, your fire should be prefect and the steaks are ready to be cook.<br />
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<b>Cooking</b>:<br />
Grill your steaks.<br />
How you like your steaks is all up to you. I love having them really rare, especially when they are great quality beef.<br />
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Don’t worry about anything else at the moment.<br />
Have a beer or a glass of vino, have some tunes going and chill.<br />
That is of course, if you are like me and cook you steaks about five minutes each side and that’s it. Pretty much all I do then is have a smoke and keep and eye on the clock and the steaks.<br />
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Plate the steaks and take them in and cover with foil.<br />
DO NOT CUT THE STEAKS BEFORE THEY HAVE TIME TO SETTLE.<br />
This is important. If you do, you ruin the steak. <br />
Just cover them and leave them alone.<br />
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At this point, your rice should be done.<br />
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The oil that is sitting on simmer should be brought up to medium.<br />
Start the heat on your brown gravy mix.<br />
Just follow the cooking directions on that and you’ll be fine.<br />
When the gravy is ready, add about: <br />
2 tblspns of ketchup,<br />
2 tblspns of Shoyu,<br />
1 tblspn of Worcestershire Sauce,<br />
And a couple pinches of pepper.<br />
By this point your steaks should have settled and released some of their juices.<br />
Put this juice into the grave.<br />
Oh yeah, baby.<br />
This is the SHIZZLE!!<br />
Taste and make adjustments to your preference.<br />
Remove form the heat.<br />
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Bring the heat for your oil up to high.</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Plating</b>:<br />
Plate a serving of rice onto each of the plates and put a couple table spoons of gravy onto the rice.<br />
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The oil in your pan/pot should be ready.<br />
Now, one at a time:<br />
Drop an egg into it and poach it, A la Jacques Pépin.<br />
Give it a pinch of salt and pepper.<br />
With a spoon, take some of the hot oil and douse you egg while you poach it.<br />
When that is done, remove the egg with a slotted spoon and drain the oil for a bit before setting it on the rice.<br />
Repeat as need for however many servings you need, or if you or anyone is like my brother, “3 more eggs please!”<br />
Haha! Heart attack!<br />
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Take a steak and plate it with your rice and gravy.<br />
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*Now, for the sake of the photo, I sliced and fanned the steak for presentation.<br />
Normally, I ONLY slice the steak when I am ready to eat that piece. To me, the steak retains its juiciness and flavor a lot more.<br />
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Drizzle gravy over the plate and steak to preference and serve.<br />
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Serve with your favorite salad.<br />
Side rant for those who have grown up in or visited Hawai’i:<br />
I don’t know if anyone noticed, but at some of the restaurants the server says and asks you when you are ordering, “Ok, you have a choice of 2 kind salads, yeah. Mixed or Mac?” This means your salad choice is either mixed greens or macaroni salad.<br />
And seriously, Hawai’i’s Mac salad is DA BOMB! Not to mention, a proper choice when eating a Locomoco. But since we’re speaking Penguin here, eat what ever salad that makes you smile.</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><b>Eat & Enjoy</b><br />
Now, for those that have argued about this not being a Locomoco…here’s what you do.<br />
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Break the yoke over your rice.<br />
Take a piece of the egg, yoke and gravy covered rice, and a slice of steak, and stick it in your mouth.<br />
Don’t tell me that is not a Locomoco you not eating there FOOL!!<br />
Hahaha!<br />
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Oh yeah, you can also eat this with my famous fried rice!<br />
<a href="http://speakingpenguin.blogspot.com/2010/04/quick-and-painless.html">http://speakingpenguin.blogspot.com/2010/04/quick-and-painless.html</a><br />
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Much Aloha and Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-OzseUXF45_TMwnFJ3nkm_6HNo7wtbYlrwbphB_etLhhpRxXzstcp0LU6Xy6MTZOTO5WE7NH-1gzq9BEOGJQpJ59l7hszJB_OU5HoHFNci3txaO2lYCB6aGAuumj5_uaPcoepZmK6ZFQ/s1600/locmoco-deluxe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-OzseUXF45_TMwnFJ3nkm_6HNo7wtbYlrwbphB_etLhhpRxXzstcp0LU6Xy6MTZOTO5WE7NH-1gzq9BEOGJQpJ59l7hszJB_OU5HoHFNci3txaO2lYCB6aGAuumj5_uaPcoepZmK6ZFQ/s400/locmoco-deluxe.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
</div>K10n3http://www.blogger.com/profile/07904765525050444605noreply@blogger.com0tag:blogger.com,1999:blog-2747577100085110366.post-30722451756272666562010-06-25T22:19:00.000-07:002010-06-25T22:54:45.873-07:00This is NOT your Nanay’s (mom’s) Banana Lumpia!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rEMpwgKh0E7XWbHG3CoEHS6FXExpXW3zZXSvZdCwt2zqlVf9hdDVKHQOAajg9jpe8DDfBdn5LNBoi0iD0pDuDIvxMcy1x9LD7Q-bgoRidm8FgG1DtwQ3gZOucgHP23pWhqI3X-S4uYw/s1600/bananalumpia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rEMpwgKh0E7XWbHG3CoEHS6FXExpXW3zZXSvZdCwt2zqlVf9hdDVKHQOAajg9jpe8DDfBdn5LNBoi0iD0pDuDIvxMcy1x9LD7Q-bgoRidm8FgG1DtwQ3gZOucgHP23pWhqI3X-S4uYw/s320/bananalumpia.jpg" /></a></div><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Come to think of it…it's not my Nanay’s Banana Lumpia either.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">That’s right Ma! Your little boy has grown up and I’m making moves of my own.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">As I always like quoting Frankie, “I did it myyyyyyyyyy wayyyyyyyy!”</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">These are (wait for it, wait for it…..),</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Banana Cream Cheese Lumpias!!!</span><br style="font-family: "Trebuchet MS",sans-serif;" /><b><span style="font-family: "Trebuchet MS",sans-serif;">BANG! KA-POW! KI-AIEE! BOO-YAH!!</span></b><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">YES, YES! That’s what I said, Ladies and gentlemen. Boys and girls.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Banana, Cream Cheese. Lumpia.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Alright…take your time, catch your breath…inhale, exhale, inhale and exhale.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">* The recipe is slightly different, but the fundamental technique remains the same. Yes, there are just some things you shouldn’t mess with.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Ok people!!</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">As some of you might already know, making Lumpia or almost any type of “egg roll” thingy is not that easy if you’re a newbie at rolling food. I would think that most Asian people who has a sensible mom, would have found their butts sitting in the kitchen chair the night before some big family shin-dig, rolling a bagillion Lumpias/eggrolls/springrolls/etc.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">If you are one of these kids, you can skip most of this and go straight to the recipe and go make yourselves some tasty treats. Unless you want to stay and be entertained :D</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">For those of you, who haven’t had the opportunity to get your rolling skills on, don’t worry about it too much, because rolling Banana Lumpias <i><b>is</b></i> a great way to start.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Unlike most rolls, the ingredients for Banana Cream Cheese Lumpias don’t come pouring out of the sides if you don’t roll them correctly and your wrapper doesn’t end up tearing due to rolling too slow ( the wrapper gets saturated from some ingredients/mixes). The ingredients are very forgiving to amateur rollers and also creates a great combination of yumminess.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><u><b><span style="font-family: "Trebuchet MS",sans-serif;">Ingredient:</span><span style="font-family: "Trebuchet MS",sans-serif;"></span></b></u><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 bunch banana </span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 packet of eggroll wrappers (usually found in the freezer of most Asian markets).</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 pint (16 oz.) of cream cheese (which ever your favorite one is,)</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">¼ cup brown sugar</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 egg (scrambled, you’re going to use this to paste your lumpia closed)</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">For this batch of Lumpia, I used the <i><b>Menlo</b></i> brand of wrappers. Not my favorite, because I prefer the thinner wrappers. Menlo is a little thicker than most eggroll wrappers which take a little longer time to cook and doesn’t become as crisp.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">* <i>Make sure the wrappers are thoroughly defrosted before you use them.</i></span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">For bananas, use Dole or Chiquita. They’re larger and you get 8 lumpias out of 1 banana. (4 lumpias if you make standard Banana Lumpias.)</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span><br style="font-family: "Trebuchet MS",sans-serif;" /><u><b><span style="font-family: "Trebuchet MS",sans-serif;">Set up:</span></b></u></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">There are 3 things that are important when making food like this:</span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1) Organize. That way it becomes easier as you are repeating the process.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">2) Keep the wrappers from drying up. You can do this by having a damp paper towel covering the wrappers.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">3) Have great & helpful company with you or some awesome music to sing along with while you roll.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><u><span style="font-family: "Trebuchet MS",sans-serif;">Here’s how I set things up (check out the picture).</span></u><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1) Bananas, a cutting board with knife. </span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">2) A plate with wrappers separated and covered with a damp paper towel.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> A) Separate as you go. Separate about 6-8 wrappers from the bunch if you’re rolling by your self. More if you have someone helping you.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> B) Store the rest back in its plastic bag and keep that covers as well.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">3) A large ramekin of brown sugar and a tea spoon.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">4) The container of cream cheese and a tea spoon.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">5) A large ramekin of the scrambled egg.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">6) A large round dinner plate to roll on.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">7) And a dish to hold the rolled lumpia.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Rolling Directions:</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Pay attention now and you’ll see why setting your area up in a organized manner is <i><b>mucho importante’</b></i>.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1) Take peeled banana (duh ) </span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> A) …and cut it half. </span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> B) Take one half and quarter in the long way.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">2) Take a wrapper and place in on the large dinner plate. (Here’s where you start referring to the pictures.) The wrapper should be in the diamond position. A corner pointing at you, another to the left, another to the right and another away from you.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">3) Place a slice of banana on the bottom quarter of the wrapper of corner A. As depicted in the picture.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> a. Add about 1 ½ teaspoon of cream cheese. Distribute along the length of the banana slice.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> b. Add about a ¼ to ½ a teaspoon of brown sugar.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">4) Take corner A of the wrapper and place over the ingredients and tuck it in.</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-V3D_gFyB_5a8ikwV_-Wu4I3PU0oBuXNDagw_RJFE2C4SXY-FWE6j2VVrypDo5j4T1rQQl2xI9b1D6EiHXn5zMj_vrr8ZpKp-6ZsWoibSnEW4kroff1ZYfnbrab6KE0xTsHBCbYJq7Ms/s1600/step2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-V3D_gFyB_5a8ikwV_-Wu4I3PU0oBuXNDagw_RJFE2C4SXY-FWE6j2VVrypDo5j4T1rQQl2xI9b1D6EiHXn5zMj_vrr8ZpKp-6ZsWoibSnEW4kroff1ZYfnbrab6KE0xTsHBCbYJq7Ms/s320/step2.jpg" width="320" /></a></div><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">5) Fold corner B over A.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">6) Fold corner C over B.</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFPnbP5malxDR9YPORvgGnhCb2zrCGl-iKoIHwaz9QuaEZEfy_c4FngH8mX540WYYq1gSHczd6Xl-NRfDlyLHhTUurb-NspyW3Gy71qfZWGk11NW8dulHeADjD5arwYA-exGqfVAaHtA/s1600/step4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFPnbP5malxDR9YPORvgGnhCb2zrCGl-iKoIHwaz9QuaEZEfy_c4FngH8mX540WYYq1gSHczd6Xl-NRfDlyLHhTUurb-NspyW3Gy71qfZWGk11NW8dulHeADjD5arwYA-exGqfVAaHtA/s320/step4.jpg" width="320" /></a></div><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">7) Now firmly but gently roll the bottom towards corner D while making sure that corners B and C stays even.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">8) With your finger, dab a bit of the scrambled egg on corner D and close it.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">9) Place the lumpia in the dish that you are using to hold the lumpia, make sure that corner D is sitting on the bottom. This will ensure that the corner will stay firm as the egg dries.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">There you go! You’re first Lumpia!</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Now go repeat steps 1-9 another 29 more times. :D</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5o4FXE7gVIWSi2DV7MIKmMRIqRA41-HY9DnFLkPHVQCWWfSMGyZ5JUpYQoshVSSC6cz_MUKgCUhuOZrLN5koV-V7EfA8r0yrMJdK2TZLF2-DIak_HG36zw8ZxT1oIoB_mrnVBDXp-QWQ/s1600/wrapped.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5o4FXE7gVIWSi2DV7MIKmMRIqRA41-HY9DnFLkPHVQCWWfSMGyZ5JUpYQoshVSSC6cz_MUKgCUhuOZrLN5koV-V7EfA8r0yrMJdK2TZLF2-DIak_HG36zw8ZxT1oIoB_mrnVBDXp-QWQ/s320/wrapped.jpg" width="320" /></a></div><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">When you’re done rolling all of that, clean up your mess. </span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Now…one of the best thing about any kind of eggroll is, is that they can be stored in the freezer till you want to eat them. </span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">How long can you store them you may ask?</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Um…a couple months…I think?</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">So, Yeah! If you not planning on eating all 30 lumpias at that moment, then you should definitely store what you’re not eating away in a Ziploc freezer bag and into the freezer.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><u><b><span style="font-family: "Trebuchet MS",sans-serif;">Deep-frying Directions:</span></b></u></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPMsxJY66C3sXIlnc33zoTTj5Y8RMYRz1S0V8b4jNav4bYLkvOU8bpGLz64iKzoWvFTfqKA5U0ez7bxPrlquiOan4CbdGkwQuITAKo7hJviUqHLoytUaPdWwE6yHLwlIWAePCbr8yX4w/s1600/cooking.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPMsxJY66C3sXIlnc33zoTTj5Y8RMYRz1S0V8b4jNav4bYLkvOU8bpGLz64iKzoWvFTfqKA5U0ez7bxPrlquiOan4CbdGkwQuITAKo7hJviUqHLoytUaPdWwE6yHLwlIWAePCbr8yX4w/s320/cooking.jpg" width="320" /></a></div><span style="font-size: small;"><u><b><span style="font-family: "Trebuchet MS",sans-serif;"> </span></b></u><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1) Heat your deep fryer or a frying pan with a enough oil to 350-375 degrees, so that the lumpia can stay submerged beneath surface until it is evenly golden brown.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">2) Now place a lumpia in the oil when it is ready. Always be aware (as with ALL deep frying) that every time you put a lumpia in the oil, the oil cools a few degrees. So always wait about 5-7 alligator seconds before you put another lumpia in the oil.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">3) When the lumpia is a golden brown, place it in a steel colander to drain the excess oil and cool down for a bit.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><b style="color: red;"><span style="font-family: "Trebuchet MS",sans-serif;">WARNING!!!!</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">DO NOT!!! AND I REPEAT!!! DO NOT ATTEMPT TO EAT A LUMPIA THAT HAS NOT BEEN OUT OF THE DEEP FRYER/PAN FOR ANY TIME LESS THAN 8 MINUTES!!!</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">YOU WILL TOTALLY BURN THE F**K OUT OF YOUR MOUTH AND CRY LIKE A B*TCH.</span></b></span><br />
<span style="font-size: small;"><b style="color: red;"><span style="font-family: "Trebuchet MS",sans-serif;">I KID YOU NOT! </span></b><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Sprinkle with powdered sugar, serve and ENJOY.</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYhikXeI1-3YV0pMlqpQhtDTiLcv6QF8tg8B07jMM8yYwdilc9R-uPewxJeA1v_YCGd5T9wGr7IapBetMYjmZkjT6hcy0fs-Wtqyb52A2ykZe_dFG8YnQlDv9Fd8PTxnFBtfAk1GWPxw/s1600/bananalumpia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYhikXeI1-3YV0pMlqpQhtDTiLcv6QF8tg8B07jMM8yYwdilc9R-uPewxJeA1v_YCGd5T9wGr7IapBetMYjmZkjT6hcy0fs-Wtqyb52A2ykZe_dFG8YnQlDv9Fd8PTxnFBtfAk1GWPxw/s400/bananalumpia.jpg" width="400" /></a></div><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">These Banana Cream Cheese Lumpias are delicious and a great for breakfast, afternoon tea or as dessert.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Great with ice-cream too!</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">It’s a hit at parties both large and small!</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Your kids will love it!</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Your husband will take out the garbage without being asked!</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Your boyfriend will ask you to marry him!</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Your wife/girlfriend will do what ever you want her to do!</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">…alright, enough of that.</span></span>K10n3http://www.blogger.com/profile/07904765525050444605noreply@blogger.com0tag:blogger.com,1999:blog-2747577100085110366.post-52448919116605526152010-06-03T18:08:00.000-07:002010-06-03T18:08:27.103-07:00Loco-boy Chicken Jook.<div style="text-align: justify;">Jook? Juk? Spelling?<br />
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(So sorry, No pictures. I through this recipe together for a friend and decided to post it.)</div><div style="text-align: justify;"><br />
About 2-3 hrs cooking time.<br />
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Ingredients:<br />
1/2 chicken w/ skin & bones.<br />
1 1/2 - 2 cups of rice<br />
4 whole clove of garlic<br />
4-6 slices of ginger<br />
1/2 onion<br />
1/4 cup shoyu<br />
1 tblspn white pepper<br />
1 tblspn salt<br />
1/2 onion<br />
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Suggested garnish:<br />
Sliced ginger or pickled ginger (Japanese style)<br />
Sliced green onions<br />
Sesame seed oil (Korean style)<br />
Shoyu<br />
White pepper<br />
Kimchee (Korean style)<br />
Boiled chicken or duck egg (Chinese style)<br />
Bonito flakes (Japanese style)<br />
Seaweed flakes (Japanese style)<br />
Corn (Japanese style)<br />
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In a 1 gallon pot of hot boiling water<br />
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*have a tea pot full of hot water simmering handy to replenish h20 that evaporates from the pot.<br />
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*it's good to use chicken with the skin & bones, especially if you cut through the bones to expose the marrow. Lots of flavor and nutrients.<br />
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Boil the chicken w/ the ginger, onions (cut into huge chunks), garlic, ginger, shoyu, salt, white pepper.<br />
Boil the heck out of it so that the chicken is easy to remove from the bones. When that happens then that part is done.<br />
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Strain your broth into a separate pot or large bowl.<br />
Remove all cooked ingredients from the main pot into the strainer.</div><div style="text-align: justify;">Replace the broth back into the main pot.<br />
Bring the broth back up to boiling and add the rice and boil the heck outta that.<br />
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As soon as the chicken and other ingredients are cooled off remove everything but the chicken. (Garlic, ginger, bones, cartilage. I like leaving the skin in there). Once you remove everything from the chicken. Shred the chicken and place it into another bowl.<br />
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*I like to take the cooked ginger, onions and garlic and mince it to use as a garnish on the finish product. It’s <br />
delish.<br />
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Your broth and rice should get to the consistency of porridge before you do anything else to. This takes time. If your rice gets too heavy due to absorption and dissipation, add some hot water till you get the right texture.<br />
*of course that is also preferential. I like it a little heavy.<br />
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When you get your preferred consistency, stir in the shredded chicken and let it simmer for a bit.<br />
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!!Important note!!<br />
It’s easier to add hot water slowly to the broth than it is to remove too much water.<br />
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Jook should start off as a mild dish to be garnished when serving.<br />
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Mmm! ono.</div>K10n3http://www.blogger.com/profile/07904765525050444605noreply@blogger.com0tag:blogger.com,1999:blog-2747577100085110366.post-12641143281004631312010-04-26T19:50:00.000-07:002010-04-26T20:36:33.456-07:00Shoyu Chicken Ramen w' mushrooms.<div style="font-family: "Trebuchet MS",sans-serif;">I believe the word <i><b>'Ramin</b></i>' translates into: <i>Using your imagination.</i></div><div style="font-family: "Trebuchet MS",sans-serif;">I could be wrong.</div><div style="font-family: "Trebuchet MS",sans-serif;">Hehe....but here is what me and my imagination literally cooked up.</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHiZ0sQzfhNxlz7k5QihBDtgTr99aEutOMdOCUVFx9RBLDPD3FICR8knfzW7rNltcShRdBepSM5SoKjOGQr9eOtguRPbGEhxAJkCQJbUUOQmKkXYOTbHsLFAEfpgdME1ccujIHpd1Mh-Y/s1600/shoyuchicken_ramen.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHiZ0sQzfhNxlz7k5QihBDtgTr99aEutOMdOCUVFx9RBLDPD3FICR8knfzW7rNltcShRdBepSM5SoKjOGQr9eOtguRPbGEhxAJkCQJbUUOQmKkXYOTbHsLFAEfpgdME1ccujIHpd1Mh-Y/s400/shoyuchicken_ramen.jpg" width="400" /></a> </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div style="font-family: "Trebuchet MS",sans-serif;">Shoyu Chicken from a couple nights before.</div><div style="font-family: "Trebuchet MS",sans-serif;">http://speakingpenguin.blogspot.com/2010/04/shoyu-chicken.html</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">A mushroom, parsley and lemon juice salad loosely based on Giada's recipe, made last night.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1 package or your favorite ramen.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Cook you favorite ramen.</div><div style="font-family: "Trebuchet MS",sans-serif;">Remove the noodles and place in a bowl.</div><div style="font-family: "Trebuchet MS",sans-serif;">Heat the chicken in the ramen broth.</div><div style="font-family: "Trebuchet MS",sans-serif;">Put the mushrooms over the noodles.</div><div style="font-family: "Trebuchet MS",sans-serif;">Once the chicken is heated, place over the mushrooms.</div><div style="font-family: "Trebuchet MS",sans-serif;">Pour the broth over the chicken and mushrooms.</div><div style="font-family: "Trebuchet MS",sans-serif;">And, voila!</div><div style="font-family: "Trebuchet MS",sans-serif;">Instant gourmet ramen!</div>K10n3http://www.blogger.com/profile/07904765525050444605noreply@blogger.com0tag:blogger.com,1999:blog-2747577100085110366.post-59349942587683655982010-04-26T18:58:00.000-07:002010-04-26T19:18:15.238-07:00Shoyu Chicken<div style="font-family: "Trebuchet MS",sans-serif;">If there is one thing that I've learned and live by: is that I will <i>never ever</i> be able to make any dishes the way my mom (or many one else's mom) makes them. But, by that same token, if there is one thing that I learned from my mom about cooking is: "just make 'em taste good, braddah!"</div><div style="font-family: "Trebuchet MS",sans-serif;">Yeah, my mom talks like that.</div><div style="font-family: "Trebuchet MS",sans-serif;">And, yes. I do, "make 'em taste good...".</div><div style="font-family: "Trebuchet MS",sans-serif;">So, with all that said, here is <i>my</i> Shoyu Chicken:</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</i></div><div style="font-family: Times,"Times New Roman",serif;"><i>Ingredient:</i></div><div style="font-family: Times,"Times New Roman",serif;"><i>1 dozen chicken thighs w' skin and bones</i></div><div style="font-family: Times,"Times New Roman",serif;"><i>2 cups brown organic sugar (organic - being optional)</i></div><div style="font-family: Times,"Times New Roman",serif;"><i>1 1/2 cup of Aloha Shoyu (soy) Sauce</i></div><div style="font-family: Times,"Times New Roman",serif;"><i>4 cloves of garlic</i></div><div style="font-family: Times,"Times New Roman",serif;"><i>3-4 slices of ginger</i></div><div style="font-family: Times,"Times New Roman",serif;"><i>1 table spoon of pepper corn</i></div><div style="font-family: Times,"Times New Roman",serif;"><i>2-3 bayleaves</i></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">In a big pot. Heat about a table spoon of oil and then brown your chicken.</div><div style="font-family: "Trebuchet MS",sans-serif;">Don't just throw everything in there. Put as much of the chicken as you can fit in there so you can brown and cook you chicken evenly. Brown both sides and then remove and put into a separate bowl.</div><div style="font-family: "Trebuchet MS",sans-serif;">Drain oil and repeat process until all your chicken is browned.</div><div style="font-family: "Trebuchet MS",sans-serif;">Don't worry about the chicken being fully cooked. All you want to do is brown the chicken and the pot and cook off some of the chicken fat. But not all of it.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">When all your chicken is browned, put it all back into the pot with the garlic, ginger, peppercorn and bay leaves. Cover it and turn the heat down to medium for about half hour.</div><div style="font-family: "Trebuchet MS",sans-serif;">This will finish cooking most of your chicken and create a broth at the same time.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">After about a half hour, drain the broth and fat into a separate bowl and add the sugar, and shoyu (soy) sauce into the pot.</div><div style="font-family: "Trebuchet MS",sans-serif;">Don't stir it! Just cover it and leave it alone for about 15-20 minutes.</div><div style="font-family: "Trebuchet MS",sans-serif;">Bring the heat to a medium-low temperature. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Make a pot of rice.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">While you are doing that the broth and chicken fat sitting in the bowl will begin to separate.</div><div style="font-family: "Trebuchet MS",sans-serif;">Once it's separated, slowly and gently remove the chicken fat from the broth.</div><div style="font-family: "Trebuchet MS",sans-serif;">This should be a slow process. Take your time.</div><br />
<i>*note~Shoyu sauce is Japanese soy sauce. </i><br />
<i>Hawai'i people love using the Aloha brand shoyu, being that it had a lighter flavor than most of the Japanese shoyu sauces, Chinese soy sauces or any other Asian soy sauce out there.</i><br />
<i>My favorite shoyu sauce is Kikoman, because of it's richer flavor.</i><br />
<i>Now you know....</i><br />
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<div style="font-family: "Trebuchet MS",sans-serif;">Once you take out all of that chicken fat, put the broth back into the pot.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">One of my favorite cooking techniques is making reductions. Which is basically cooking a liquid to the point where most of the H2o is taken out of the sauce. This technique leaves you with a thicker and richer sauce.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">So at this point, I remove the cover from the pot and bring the heat up to about medium high and basically watch the sauce boil down. Feel free to carefully turn your chicken over one-by-one to ensure that all the pieces are being cooked evenly in the sauce. You should also use a tea or table spoon, to drizzle the sauce over the top pieces.</div><div style="font-family: "Trebuchet MS",sans-serif;">This could take about 20 minutes or so.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Make what ever kind of veggies you feel like eating.</div><div style="font-family: "Trebuchet MS",sans-serif;">For some uncanny reason, when ever I make Shoyu Chicken, I always end up having corn with it. I just happens.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Once you sauce attains a slightly syrupy viscosity, your chicken is done.<br />
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This is even better with my famous fried rice: http://speakingpenguin.blogspot.com/2010/04/quick-and-painless.html </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Enjoy!</div>K10n3http://www.blogger.com/profile/07904765525050444605noreply@blogger.com0tag:blogger.com,1999:blog-2747577100085110366.post-7216552089682898612010-04-26T15:33:00.000-07:002010-04-26T17:43:03.348-07:00Green Papya & Pork<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">OK. I gotta let you know:</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">I have NO idea what the name of this dish is.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">You figure, after years of eating and cooking this dish, I would.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">But, no. (I should find out...)</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Although, It might be based on <span class="goog-spellcheck-word">a Pinoy</span>(Filipino) dish, something similar that my <span class="goog-spellcheck-word">Nanay</span>(mom) made before....but not exactly.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">For now, we'll call it Green Papaya and Pork Stew.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgPg1fJiWfJtQZHHV8aQSVbzrmecuGvczNTPEKbZENwec-ydrUnd7B3I03iu0ul4dcWKjcx3Kydh-HbRjqXMUcskB0kSIGCsZzenLg5hdO6LOv4qGOpfE1iaeylbqWvZvgoA3gXP-YuP0/s1600/porkpapaya_sm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgPg1fJiWfJtQZHHV8aQSVbzrmecuGvczNTPEKbZENwec-ydrUnd7B3I03iu0ul4dcWKjcx3Kydh-HbRjqXMUcskB0kSIGCsZzenLg5hdO6LOv4qGOpfE1iaeylbqWvZvgoA3gXP-YuP0/s400/porkpapaya_sm.jpg" width="400" /></a> </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">This is one of those recipes that you feed 6-8 people with, or you'll find yourself eating this for about 3 days. Which some of you all can appreciate and agree with me, that soups and stews are so much better the next day or the day after that. Can I get an "Amen!"</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">All of my ingredient were picked up at Ranch 99. So that makes the shopping part real easy.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Times,"Times New Roman",serif; text-align: left;"><i>Ingredients:</i></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><i>1 med-med.large Green Papaya </i>- 1<span style="font-size: x-small;">1/2</span> - 2 inch portions. Yes, get rid of the skin and seeds.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><i>2-3 lbs of fatty pork belly - </i>1<span style="font-size: x-small;">1/2</span> - 2 inch portions. Salt and pepper your pork and let it sit for a while.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><i>1 bunch of Chinese long green beans - </i>2 -3 inch cuts.<i><br />
</i></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><i>2 tomatoes </i>- sliced thin. These you want disintegrating into nothingness.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><i>1 large onion </i>- sliced thin. These you want disintegrating into nothingness, too.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><i>5 cloves of garlic - </i>peeled whole.<i><br />
</i></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><i>4-5 slices of ginger</i></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Salt</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Pepper</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">2-3 Bay leaves.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Times,"Times New Roman",serif; text-align: left;"><i>*note~ you don't have to follow the recipe to a tee. How much of each item you want to put into the stew is really up to you. But you might want to think about what it is that you want to aim for as far as over all taste goes.</i></div><div class="separator" style="clear: both; font-family: Times,"Times New Roman",serif; text-align: left;"><i>I was focused on the subtle but fragrant sweetness of the The Green Papaya and sweet and saltiness of caramelized pork fat. Doesn't that sound like the bomb-<span class="goog-spellcheck-word">doggity</span>? </i></div><div class="separator" style="clear: both; font-family: Times,"Times New Roman",serif; text-align: left;"><i>As Tony would say, "Oh, yeah baby. Come to poppa."</i></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><b><i style="color: red;"><span style="font-family: Times,"Times New Roman",serif;">Prep & Rant:</span></i></b></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Now, when prepping a stew such of this, you have to really factor in cooking time. Stew of ALL forms cannot be and must not be rushed.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Don't you hate it when you find a recipe that says 4-5 hrs. cooking time. And you're like, "Seriously? Why the hell for?"</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">I won't leave you in the dark for this one. </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">When stewing: What you really doing is breaking down the physical structure of the ingredients and turning some of the solid matter into liquid. What you are trying to achieve is a certain flavor, texture and liquid consistency throughout the stew.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">This particular stew at the very earliest can be eaten after 2-3 hrs. of cooking.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">But again, it is best appreciated the next day (or 2).</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">So, what I was trying to get at is this: because of the extended cooking time, you should cut everything in larger portions. Or everything will shrink and disintegrate into mush.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Which would be fine, if you were eating through a straw or tube.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">Cooking steps:</span></i></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Heat a huge-ass pot with a couple tablespoons of olive oil (or your favorite cooking oil).</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Not too much oil, as you will get a lot when the pork fat melts.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">As soon as the oil is really hot, put several pieces of pork into the pot. Enough to cover most of the surface, but not too much. Bring heat down to medium-high and brown all side. When the pieces are done, remove into a separate bowl and repeat with the remainder of the pork till all of them are done.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Depending on how much pork you actually get, this could take about a half hour.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Now with a pot of just hot oil and pork fat, throw you tomatoes, onions and garlic. Salt and pepper.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Then put your pork over that and cover and turn heat to medium.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Walk away. Have a beer or something. Watch the LA <span class="goog-spellcheck-word">Laker's</span> get their butts kicked by the 8th seed <span class="goog-spellcheck-word">OKC</span>. Have a smoke....something to keep you away from messing with the stew.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">After about 20-30 minutes, go and check on your stew.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Has the liquid in the pot built up on it's self? </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">If it did. Good going.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">If not, then looks like you're going to need to boil some hot water.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><i>*The medium heat should have drawn out the liquids from the tomatoes, onions more from the pork. Some time it needs a little help. By adding in about cup of hot water, this helps to coerce the ingredients to sweat out it liquids. The liquids in the pot at this point should be covering most of the ingredients.</i></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">(...in my best Martin <span class="goog-spellcheck-word">Yan</span> imitation.)</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Now.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Put in your ginger and bay leaves<b><i>.</i></b> </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Stir the pot until <i>every thing</i> is turned over.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">And then.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Cover the pork with the <i><b>Chinese</b></i> <i><b>long green beans</b></i>.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Salt and pepper.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">And then.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Put the<i><b> </b></i><b><i>Green Papaya</i></b> over the green beans.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">And then.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Salt and pepper.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">And then.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Turn the heat to medium low.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">And then. </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">You cover the pot, and walk away.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Leave it alone for about another half hour.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">After about 30 minutes of really slow cooking, you should have a little more liquid in the pot. And your papaya should be starting to look translucent.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Turn the heat down to simmer, and leave the cover just slightly open to release most of the steam. You don't want to build up too much liquid.</div><div class="separator" style="clear: both; font-family: Times,"Times New Roman",serif; text-align: left;"><i>*note~ I put in the ginger and bay leaves after the higher heat cooking process, because I don't want those flavors to be so dominant.</i></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Make a pot of rice.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">By the time your rice is done. The papaya should be translucent and soft to the touch.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">If it's not. Then it's not ready. Only when the papaya is done is the stew ready to be eaten.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Have some patience and it will be worth it.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">I promise.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"></div>K10n3http://www.blogger.com/profile/07904765525050444605noreply@blogger.com0tag:blogger.com,1999:blog-2747577100085110366.post-69970108127467201902010-04-05T15:42:00.000-07:002010-04-05T15:55:15.894-07:00Quick and Painless...<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>..and good for you too!</b> ( I think : / )</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHR0TM-cO7oKZ8Foau0009nBL9EteCKfbGsZ6-XkX5bBsIU-O9B1-RdMOeiv_jhVrKCNuwdIw8X_gH7xYh-qwIWkkvDhgmLihh-zuYjAt3VjIvaPDyK0zITpWEF3C22pRsnjPhj9N_5xk/s1600/veggifriedrice.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHR0TM-cO7oKZ8Foau0009nBL9EteCKfbGsZ6-XkX5bBsIU-O9B1-RdMOeiv_jhVrKCNuwdIw8X_gH7xYh-qwIWkkvDhgmLihh-zuYjAt3VjIvaPDyK0zITpWEF3C22pRsnjPhj9N_5xk/s320/veggifriedrice.JPG" /></a></div><br />
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<span style="font-size: large;"><b>Fried Rice! </b></span><br />
<span style="font-size: small;">Who doesn't like fried rice?</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">Me? I love making fried rice with left-overs from the previous night.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">(or the night before that, or the night before that...you get my point.)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">Here is what I threw together for brunch this after noon.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><b>Rice</b></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><b>Corn, Peas & Spinach</b></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><b>A couple eggs.</b></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">No big deal right?</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">Take your left over rice, and in the rice pot mix these ingredients in.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><b>Sesame Seed Oil</b></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><b>Shoyu </b></span><span style="font-size: small;">(Soy Sauce)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><b>Garlic Powder</b></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><b>Ginger Powder</b></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><b>Pepper or White Pepper</b></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><b>Salt</b> (optional)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">Because I always make fried rice, I didn't measure any of these ingredients and did everything pretty much instinctively.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">For the Sesame Seed Oils and Shoyu sauce, I just try to make sure that there is enough to cover all of the rice. And the spices, I just gave a couple pinches of each.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">By hand (and even better if you have plastic disposable kitchen gloves) mix your ingredients and break apart all the rice, and make sure the rice is getting evenly covered with your sauces and spices. This should only take a couple minutes.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">In your favorite non-stick pan heat up about a couple <i>tbl.spoons</i> of regular cooking oil.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><i>Tangent* In my experience in the kitchen, it is never a good thing to fry food with pure Sesame Seed Oil. Sesame Seed Oil is too thin and heats up too fast, and in my opinion can over dominate the flavor if the dish.</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">Back to cooking :)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">When the oil is hot enough, dump you rice mixture in the pan and just evenly distribute the rice throughout the pan. Once you get a lot of heat activity going on in the pan, turn the heat down to med-high.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">At this point, I have reheated my vegetables from the previous night and they are ready to be thrown in the the pan with the rice. Add about a qtr.cup water, turn content over and cover.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><i>Tangent* I try not to stir food while cooking (unless it's soup). To me, stirring items while cooking only abuses the contents and by the time you're done cooking, you end up with mush.</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"> After about <i>4-5</i> minutes<i>, </i></span><span style="font-size: small;">turn you rice and veggies over and then crack a couple eggs into the pan and fold the eggs through the rice and veggies. Turn the heat down to simmer and cover for about <i>7-10</i> minutes.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">That's it.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">Eat and enjoy.</span></div>K10n3http://www.blogger.com/profile/07904765525050444605noreply@blogger.com2tag:blogger.com,1999:blog-2747577100085110366.post-7417338033589168122010-03-24T20:31:00.000-07:002010-04-26T20:26:46.178-07:00NUDE PHOTOS OF YOUR FAVORITE STARS!!<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"></span><br />
<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUkqssF3F2RIWNks536BtfjiTH2DgtVn7Gtx3v4lAHfVCTFncW0Dm9LkWxbuhY6EPoWrTdO-cBjT4TVb1asVwcBNVFUxATfOToFKAVqSwbc9gRqebPcrgbQmYa1CfpRt4nl5LZ4EPcKQ/s1600/locomocodeluxe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUkqssF3F2RIWNks536BtfjiTH2DgtVn7Gtx3v4lAHfVCTFncW0Dm9LkWxbuhY6EPoWrTdO-cBjT4TVb1asVwcBNVFUxATfOToFKAVqSwbc9gRqebPcrgbQmYa1CfpRt4nl5LZ4EPcKQ/s400/locomocodeluxe.jpg" width="400" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">Haha! I got you!</span><br />
<br />
<span style="font-size: small;">This really about the LOCOMOCO!<br />
<br />
NO! NOT CRAZY BOOGERS!<br />
Although, I remember as a boy, some of those crazy little kids out there who you would catch eating their own boogers. EW!!<br />
Is it like Li hing mui?<br />
<br />
Alright, enough of that.<br />
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Let me first say that this Hawai’i local favorite is NOT Hawai’ian food. But, it is the kind of food that was born from the Aloha spirit.<br />
It is the simple things in life that give one the most pleasure…and like any thing in this world, too much pleasure can kill you.<br />
The Locomoco will kill me. <br />
How ironic is that?<br />
Death from the Aloha spirit?<br />
Haha!!<br />
<br />
So what is it that you are looking at?<br />
What is this simple killing concoction of culinary bliss?<br />
Simply it is:<br />
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Hamburger patties of USDA Choice Ground Beef (Costco always has great selections and prices when it comes to beef.)<br />
SPAM. Yes, I said SPAM. (A local favorite of the Hawai’ian Islands since World War II.)<br />
Eggs deep-fried or poached in a small pot of boiling oil.<br />
And, rice. Cooked the Asian way, people.<br />
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Step 1<br />
Make a pot of rice.<br />
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Step 2<br />
Make your hamburger-patties the way you like it.<br />
I like to add an egg, minced onions and garlic, salt and pepper and various chili-powders to the mix, with a touch of A-1 sauce. MMM! <br />
That sounds pretty freaking good right?<br />
Let it sit off onto the side while you cook the first item.<br />
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Step 3<br />
Heat up a medium to large sized pan (Not the non-sticking surface one! You’ll find out why in a bit.), with a light amount of oil. Use medium-high heat.<br />
Slice your SPAM into quarter inch thick slices.<br />
This IS the perfect size to slice SPAM, when you are going to fry it.<br />
Fit as many slices of Spam in the pan and fry until you achieve that crispy pinkish-brown color on both sides. This will leave the inside nice and tender.<br />
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HOLD ON! Don’t wash that pan or get another one!<br />
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Step 4<br />
Use that same pan to cook you hamburger-patties in.<br />
I’m serious!<br />
Using salty pork fat infused oil to fry hamburger-patties in is the shizzle!!<br />
I guarantee you even Anthony Bourdain would love this.<br />
You won’t regret it, I promise.<br />
Fry your hamburger-patties to what ever state you desire.<br />
I like them medium-rare.<br />
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When you’re done with that, put the pan off on to the side.<br />
DO NOT WASH THE PAN!!<br />
Trust me.<br />
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Just go get a small but deep frying pan (or small pot), fill it with oil and heat up until about 300-350 degrees. Once it gets boiling, turn it down to simmer. We need to keep this hot.<br />
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Step 5<br />
Take that pan you used to fry the SAPM and hamburger-patties in and make a Shoyu(soy)-sauce/vinegar/red wine reduction.<br />
Huh?!<br />
That’s what I said. A Shoyu(soy)-sauce/rice-wine vinegar/red wine reduction.<br />
About:<br />
1 quarter to half cup of Shoyu sauce<br />
1 quarter to half cup of rice-wine vinegar<br />
1 quarter to half cup of red wine<br />
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Reheat pan on a medium high heat. Put in the liquids and then scrape and stir up everything thoroughly. Turn down to low heat and let it reduce.<br />
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Step6<br />
Is the rice done yet?<br />
Well, when it’s done, plate a serving of it and put a few slices of SPAM and a hamburger patty beside the rice.<br />
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Back to the boiling oil.<br />
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Step7<br />
Bring the heat buck up to medium-high on that pot of oil.<br />
Now, literally poach (using a slotted spoon and 1 egg at a time) how ever many eggs you like to eat.<br />
Yes, deep-fried eggs.<br />
Does your heart hurt thinking about it?<br />
After each egg is done, lay it on the steaming bed of rice.<br />
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Is the Shoyu(soy)-sauce/rice-wine vinegar/red wine reduction done yet?<br />
When it is, pull it.<br />
<br />
As you can see, as simple as the item are in them selves, combined, cooked and timed out all together. It’s not as simple as it seems.<br />
After this bout in the kitchen, you’ll end up feeling like a full blown gourmet chef. And believe me, the results are worth it.<br />
<br />
Step8<br />
Take a table spoon and drizzle your Shoyu(soy)-sauce/rice-wine vinegar/red wine reduction over the plated items,<br />
Pour yourself a glass of your favorite drink,<br />
Grab a table spoon and a fork (Pinoy style), napkin optional…<br />
And go and enjoy your murderously-delicious LocoMoco Deluxe.<br />
<br />
Ingredient:<br />
USDA Choice Ground Beef<br />
SPAM<br />
Eggs<br />
Rice<br />
1 quarter to half cup of Shoyu sauce<br />
1 quarter to half cup of rice-wine vinegar<br />
1 quarter to half cup of red wine<br />
Time and skills.</span></div>K10n3http://www.blogger.com/profile/07904765525050444605noreply@blogger.com4tag:blogger.com,1999:blog-2747577100085110366.post-89414862209006822082010-03-24T16:03:00.000-07:002010-03-24T18:18:19.879-07:00Cheating can be delicious.<div style="text-align: justify;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9cZ7I478iB4cmqR8NFh0zajDCy-wntkmnebSbZ5dBNkTBAQflVROQTeT2H20QsfkzhQYkIGiWdznADXTwpWSuPcCWUOIA1DyqOZmlhAtDlCEE-v7pOWT_2VgmMhgLpSDQdNsiXPUQeY/s1600/currystew2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9cZ7I478iB4cmqR8NFh0zajDCy-wntkmnebSbZ5dBNkTBAQflVROQTeT2H20QsfkzhQYkIGiWdznADXTwpWSuPcCWUOIA1DyqOZmlhAtDlCEE-v7pOWT_2VgmMhgLpSDQdNsiXPUQeY/s400/currystew2.jpg" width="400" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Curry Beef Stew</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Cheating is wrong! Just look at Tiger!</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">But, cheating can also be delicious too. </span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">I don’t know about you, but I don’t have the time to make a traditional Thai Curry Powder from scratch. </span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">(Although, once upon a time…that was a food fetish of mine.) So I know how long it takes to make it. </span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">With many many years of having closet aspirations of wanting to become a gourmet cook, I once took the </span><span style="font-family: "Trebuchet MS",sans-serif;">time and energy to learn how to cook many great dishes the way they are suppose to be made…as in old </span><span style="font-family: "Trebuchet MS",sans-serif;">school or authentic cooking.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">How many of you have that kind of time in the everyday grind of life?</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">“Not me!”, says the Penguin.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">With that in the bag, I’ve learned how to cheat in the kitchen. Taking store bought pre-made pastes and </span><span style="font-family: "Trebuchet MS",sans-serif;">sauces, I perfected the art of: DAMN! THAT’S FREAKIN DELICIOUS!</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">This stew took 15 minutes to prep and less than an hour to cook.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Step 1</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">2 lbs. USDA Choice Ground Beef </span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Dump it in a big-ass (cast iron, if you have it) pot with some olive oil that’s already been heating </span><span style="font-family: "Trebuchet MS",sans-serif;">up, med-high heat while you’re chopping your veggies. Cover and leave alone. You want this to sweat so </span><span style="font-family: "Trebuchet MS",sans-serif;">you’ll have all that fat and juice from the beef.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Step 2</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">The Trinity or Mirepoix:</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Half a bag of baby carrots</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">A few sticks of celery (diced)</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">One med. Sized onion (diced)</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">When your Ground Beef is mostly cooked, dump this in there on top of the beef. DON’T STIR IT!! Because </span><span style="font-family: "Trebuchet MS",sans-serif;">I said so…you’ll see.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Step 3</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Now put this stuff in:</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Approximate amounts of:</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 tblespn. Garlic powder</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 tblespn. Chili powder</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 tblespn. Cayenne powder</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 tblespn. Paprika</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 teaspn. Pepper</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 teaspn. Salt</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">2 Bay leaves</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">DON”T STIR IT YET! I know how much people love doing that shizzle.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Cover it. Let it sit. Go have a smoke or something.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">You want to give the veggies some time to sweat and cook as well. This sweating process is where the </span><span style="font-family: "Trebuchet MS",sans-serif;">stock is coming from. Get it? Got it? Good.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Start up a kettle of hot water and then smoke or something for 10-15 minutes.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">When you come back, turn (not stir) everything in the pot over and add about:</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">12 oz of water</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Step 4</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">And then dump this in there.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Approximate amounts of:</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">2 cups frozen peas</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">2 cups frozen corn</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">2 cups frozen haricot vert (green beans)</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">(All from Trader Joe's, they have the best frozen vegetables.)</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Cover the pot.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Step 5</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Take your 1 box of Golden Curry (found in most Asian markets)</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">You know how it’s in those candy bar shape? Yeah, take it out and dice it up on your cutting board. </span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">This will help mix and blend in the pot more evenly. When you done sprinkle it evenly over everything.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">And then pour through out the pot:</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 12 oz. can of coconut milk (your favorite brand)</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">And then, if you have to: Top off the ingredients in your pot with more hot water. </span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">DON”T STIR IT! </span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Step 6</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Cover the pot and go make a big-ass pot of rice, because this dish will feed a family of six. Or if </span><span style="font-family: "Trebuchet MS",sans-serif;">you’re like us, it will feed us for 3 days (or meals) straight. HAHA!</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">After you make your rice, go ahead and stir everything in your pot and make sure that all that curry </span><span style="font-family: "Trebuchet MS",sans-serif;">paste is well blended.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Cover, turn off the heat and wait for the rice to finish cooking.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Warning: Even though passing out on the couch after you eat is quite enjoyable, it is bad for your </span><span style="font-family: "Trebuchet MS",sans-serif;">health.</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">KANAK-ATTACK!!</span><br style="font-family: "Trebuchet MS",sans-serif;" /><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">2 lbs. USDA Choice Ground Beef </span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Half a bag of baby carrots</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">A few sticks of celery (diced)</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">One med. Sized onion (diced)</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 box of Golden Curry</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 12 oz. can of coconut milk</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Approximate amounts of:</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">2 cups frozen peas</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">2 cups frozen corn</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">2 cups frozen haricot vert (green beans)</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">Approximate amounts of:</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 tblespn. Garlic powder</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 tblespn. Chili powder</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 tblespn. Cayenne powder</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 tblespn. Paprika</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 teaspn. Pepper</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 teaspn. Salt</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">2 Bay leaves</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">12 oz of water</span></span><br />
</span></div>K10n3http://www.blogger.com/profile/07904765525050444605noreply@blogger.com0tag:blogger.com,1999:blog-2747577100085110366.post-25272831724479909732010-03-16T15:13:00.000-07:002010-03-16T15:45:58.336-07:00My New Favorite...the Sugar Plum<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQo71OFbx7M8bLw4HOhkqre0RQga1j-nT0N13DOqG0CTbQk0mQdrqP8iXowWVwn1RBgZA4oew0MzAsndVXERcSGfN2WSx4L53yd4Yek77Z6bTaQ3Ib62J8eQXB2v9UPPG3YikjSL0OCD8/s1600-h/sugerplums2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQo71OFbx7M8bLw4HOhkqre0RQga1j-nT0N13DOqG0CTbQk0mQdrqP8iXowWVwn1RBgZA4oew0MzAsndVXERcSGfN2WSx4L53yd4Yek77Z6bTaQ3Ib62J8eQXB2v9UPPG3YikjSL0OCD8/s320/sugerplums2.jpg" width="320" /></a></div><br />
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</div><div style="text-align: justify;">I've recently discovered this delicious gems by accident.</div><div style="text-align: justify;">I was at the Ranch 99 market picking up my weekly harvest of fresh fruits and saw these sitting there at the end of the stand trying hard not to get noticed.</div><div style="text-align: justify;"><i>What is this?</i></div><div style="text-align: justify;"><i>Sugar Plums? I thought those were candies?</i></div><div style="text-align: justify;">Curious by nature, I decided to give Nature's candies a try.</div><div style="text-align: justify;">Delicious. Although, not as juicy and most plums, the Sugar Plum has a mild sweetness similar to honey.</div><div style="text-align: justify;">I'm not sure if these fruit were at it's ripest, but they were fairly firm; somewhat characteristic of a Black Plum picked a week early from perfection. </div><div style="text-align: justify;">Nonetheless, deliciousness to be appreciated.</div>K10n3http://www.blogger.com/profile/07904765525050444605noreply@blogger.com0tag:blogger.com,1999:blog-2747577100085110366.post-45591426885752449512010-03-15T19:26:00.000-07:002010-03-16T01:40:26.437-07:00Speaking Penguin?<i>"Can you speak some of that penguin?" </i><br />
It's one of the funniest questions that was ever asked of me.<br />
I think my response was, <b>"WHAT THE HELL?!"</b><br />
What my friend was asking, was if I could speak pidgin (in reference to being born and raised in Hawai'i).<br />
This has since become an inside joke with us.<br />
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Now days...<br />
I think to myself, "It's been a long time since I've moved away from the island where I was born and raised. And I have experienced SO many things in the world."<br />
I still do speak pidgin, but my mouth and heart have learned SO many other languages through the food and culture of many friends and loved ones that I have been blessed to bond with over the years since I had moved away from the Melting Pot of the Pacific to the Melting Pot of the Bay Area.<br />
I've come to the conclusion that the pidgin that I once spoke had transformed into another dialect.<br />
For now,I'm calling it <i>Penguin</i>.<br />
And so, this Penguin's journey continues...K10n3http://www.blogger.com/profile/07904765525050444605noreply@blogger.com0tag:blogger.com,1999:blog-2747577100085110366.post-68514489401666678342010-03-15T19:12:00.000-07:002010-03-16T01:41:39.143-07:00Green Tea or Red Bean IceCream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQURCsc6SvFuyT832UG-G4sMCf-BhPEOm-9nIGT7n9Ka_VR1X4VhJL697vJdQKwYC0isDp0JqIZe6vRku-M_Wzq2A7EGLfyTeE8JTInsqFmZ-bmgt-0uju_bZ_WcvAuQfmjS0Th65BYs/s1600-h/readbeangreentea.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQURCsc6SvFuyT832UG-G4sMCf-BhPEOm-9nIGT7n9Ka_VR1X4VhJL697vJdQKwYC0isDp0JqIZe6vRku-M_Wzq2A7EGLfyTeE8JTInsqFmZ-bmgt-0uju_bZ_WcvAuQfmjS0Th65BYs/s320/readbeangreentea.jpg" width="320" /></a></div><br />
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Why..why not.<br />
Discuss.K10n3http://www.blogger.com/profile/07904765525050444605noreply@blogger.com0