BREADED TERI PORK CHOPS

Living Hawaii growing up as a kid, our foods were pretty much American and Asian in influence, if you've haven't been to Hawaii it is truly a melting pot of people and cultures and it continues to grow. One of my favorite foods were teriyaki beef. Not the thick sirloin cuts with pineapple and that teri glaze mind you but the kind that is cut from the round and sliced thin and soaked in that sweet soy sauce concoction, the former style is the high end restaurant style which I also love, but there's nothing better than thin cuts soaked to perfection overnight and either pan fried or grilled, making an epic plate lunch with rice and macaroni salad.

But teri pork chops are also tops for a plate lunch, and if it is breaded and deep fried? Man that's some juicy stuff that just makes eating that more pleasurable. So if you like, I'll give you a simple recipe.

INGREDIENTS

2- 4 oz. boneless loin chops, pounded slightly to about 1/4 inch thick

1 cup of soy sauce

1/4 cup of sugar

1 minced garlic clove

1/4 tsp minced ginger

1/4 tsp minced green onions

DIRECTIONS

1. Mix the soy sauce through the green onions well.

2. Soak the chops in the marinade for at least 2 hours in the fridge.

3. Make your breading station.

1 cup flour for dredging chops

1 egg plus 1/4 cup water beaten

1 cup of bread crumbs

4. Dredge each chop in the flour, then egg and water mixture, then the bread crumbs.

5. Preheat a fry pan with oil deep enough to fry chops golden over medium high heat. Fry each chop until golden, serve with rice.

Note: Let chops rest at room temperature for a few minutes to ensure good cooking, cold items do not cook well in hot oil.

Good luck in your local Hawaiian Style plate lunch making, sorry I do not have any photos.

SPAM MUSUBI Gourmands Are Taking to This Canned Goods Thang

In Hawaii the celebrated rectangular food thing called The Spam Musubi is not just for locals anymore, visitors to Hawaii including some very fine food gourmands are taking to this canned food meat concentrated with sodium, one can has enough to preserve a dead goat!

Lines of people locals and visitors can be seen standing in line for a musubi, which can be just a slice of Spam, rice and nori (seaweed wrapper).  Or some musubiologists will create Teriyaki Spam Musubi, or Fried Chicken w/ Spam Musubi, or a Breakfast Musubi rice topped w/ one scrambled egg, a seasoned slice of Spam, a piece of crisp bacon and you're good to go, go anywhere, just go and live life after scarfing a musubi of any flavor. Here is what some mainlanders said about the musubi, and if there are any entrepreneurs out there listen good alright?

Jane from Detroit, wife, mom, secretary and foodie: "I never thought I'd ever eat Spam, I thought it was nasty, I mean who knows what's in there...however, my husband spent some time in the military in Oahu, and he eats all kinds of foods, so he said to me to just think of Spam as a sausage...okay, so I did, I closed my eyes and ate a Spam Musubi. I started to like it at first bit, the saltiness of the Spam and the blandness of the rice, and the nori had a nice harmony, I'm hooked on this thing, and it's easy to make, I was talking to some locals, so I'm gonna head to Long's Drugs to see if there's any musubi molds and nori, and of course Spam, it's a great snack for hikes."

Charles retired dad, husband, from North Carolina: "I am game to eating anything, I've tried tripe stew, I've eaten pig innards, so Spam was nothing to me. I love Spam, but I've never had a Spam Musubi, and I tell you what, every morning  I try to find a local stop that sells it. I like the ones with the Hawaiian red hot dog with the Spam, now that's a good eat."

Kris from Portland, Oregon: "I went to college in Oregon and I was roommates with 2 other local girls from Honolulu. I could not believe it when one day, the mailman came and dropped off a huge box from Hawaii. One of the girls had arare crackers, cuttle fish, and a case of Spam. I had a difficult time with the aromas of the foods they were eating, I've never had that before, but after a year rooming with them I was frying up Spam and eggs for my boyfriend on weekends, and he loves it. The Spam Musubi is really a neat snack, but if you eat 2 or 3 that's a meal."

Cha Ching! Money makers guys, if you can find yourself a small shop or a food cart, just sell Spam and you can make some bucks, in fact just have rice on hand, some salted veggies, and a flat top for frying up Spam slices and you ca make a profit.

Creme Brûlée

Basic Recipe Serves 5

6 egg yolks
6 tbsp. white sugar divided
1 tsp. vanilla extract
2 1/3 cups heavy cream
3 tbsp. brown sugar

Directions:
1. Preheat oven to 300 deg f

2. Beat egg yolks, 4 tbsp sugar and vanilla in a bowl until it becomes dense and creamy

3. Pour cream into a small saucepan and stir over low heat till it becomes close to a boil, then remove the cream from the stove quickly, then stir the cream into the egg yolks mix, and beat until it is mixed well.

4. Pour the cream mix into the top of a double boiler over simmering water, and mix until it coats the back of a spoon, about 2-3 minutes, then remove the mixture from the stove quickly and pour into 5-4oz ramekins. Place ramekins in a baking dish filled with water that goes up half way of ramekins, and bake for about 1/2 an hour.

5. Remove from oven and cool at room temperature, then refrigerate for at least over an hour.

6. Combine white and brown sugar, sprinkle over the custard in ramekins, using a brulee torch, carefully blaze the sugar tops until it melts, let cool, refrigerate to let custard sit.

Braised Pork Bellies in Black Bean Sauce

Here's a simple braise, the dry heat/moist heat method of cooking.

Ingredients

2 lbs. of pork belly some fat still on
2 tbsp. vegetable oil
6 cloves of garlic smashed
1 inch fresh ginger sliced thin

3 medium sweet round onions quartered
8 red potatoes halved
1 large zucchini quartered

Sauce:(Mix well in bowl)

2 cups of dark soy sauce
1 cup of water
4 tbsp. brown sugar
2 tbsp. sesame oil
1 tbsp. fish sauce
1 tsp fermented black beans
1 tsp. minced garlic
1 tsp. minced ginger

1. Preheat oven to 350 deg f
2. In a roasting pan over stove top medium high heat, add oil, garlic, ginger, and sauté for a few seconds, then add in the pork and brown it, releasing all the juices and rendering the fat.
3. Add in the sauce to the roasting pan, and cover. Roast for 1 hour. Uncover and then add in the vegetables on the sides of the roasting pan, cover and continue to roast for another 30 minutes.

Serve with any starch you want.

ONE POT JAPANESE STYLE BEEF STEW

One pot meals are in these days because it is less expensive, and generally you really don't need expensive ingredients for these types of meals. For instance in this post I'll have a recipe for a Japanese Style Beef Stew, and the ingredients can be found in most supermarkets across the country.

INGREDIENTS

3 lbs. chuck roast some fat on, and cubed in 1 inch
2 large yams cubed about 1 1/2 inches
2 medium round onions sliced
1 small head of cabbage outer leaves only
4 celery stalks sliced 1/2 inch thick
8 oz. of shitake mushrooms
2 cups of vegetable broth
1 1/2 cup of soy sauce
1 cup of sake
1/3 cup of brown sugar
1 inch ginger smashed

DIRECTIONS

1. In a large enough pot, add in a little cooking oil, and over medium high heat, brown the chuck roast.

2. Add in the yams and onions, cabbage, celery, and shitake mushrooms, also the veggie broth, soy sauce, sake, brown sugar and ginger. Cover and bring to a boil for about 3 minutes over high heat. Then once it boils for 3 minutes, immediately lower heat to a simmer still covered 20 minutes.

3. Open cover and stir pot, cover and continue to cook for 1 hour. Everything should be cooked and really melted down.

Serve with white rice

Marias Tamales Part1

Sampling Maria Ayala's Chicken Tamales Part 1.

Part 2 coming soon she will cook a meal for us.

MARIA AYALA'S TAMALES PART 1 Video

MARIA AYALA'S TAMALES PART 1: There's nothing like being able to work with my co-producer Sascha Bauml as we work on Da Foodie Boodies project, where we head to homes ...

This is a video of Maria Ayala, I sampled her chicken tamale, soon we'll have part 2 and we'll film her cooking the tamales and other fine Mexican Home Cooking from West Maui.


L- Maria Ayala w/ son Matthew R-Ron
Photo copyright 2013 Sascha Bauml

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