CREATIVE FRENCH INSPIRED CHOW FUN?

Aloha from Maui, and I'm just a foodie just like you all…so I had an idea, and that was to take a simple chow fun recipe and make it well..French inspired.

You can get all the basics of chow fun ingredients from your local chain supermarket, all the stuff is fitted nicely on the shelves in the Asian aisle. I'll list all of the ingredients you will need for this French inspired Chinese noodle dish.

INGREDIENTS

1 7 oz. pack of dried Hula Chow Fun noodles, cook them just cooked and then cool it for the wok fry.

1 cup sliced sweet round onions

1/2 cup sliced green bell peppers

1/2 cup sliced carrots

1/2 cup sliced green onions

8 oz. of thin sliced pork loin

1/2 cup soy sauce

1/2 cup red wine

1 tsp. grated ginger

1 tsp. chopped garlic

1/2 cup cornstarch

1 stick unsalted butter

DIRECTIONS
1. Cook the noodles set aside, do not over cook them.
2. Set the vegetables all sliced to the side.
3. Add the pork, soy sauce, red wine, ginger, garlic in a mixing bowl, then add cornstarch and mix well to coat, and marinate it for about 20 minutes in the refrigerator. Remove and bring to room temperature for about another 20 minutes, this is key because you don't want cold meats hitting your hot wok it will cool off the wok preventing a good sear.
4. Heat up about 2 tbsp. of vegetable oil in wok, bring to high heat, lower heat a little, add in the pork, draining most of the liquid first, and stir fry until it turns color, then remove. (If your wok is small, cook 4 oz at a time). 
5. Add in vegetables, and stir fry until slightly soft, add pork back in, over high heat, stir fry for about 2 minutes, add in stick of butter, cook until it melts and is fully incorporated in the wok, tossing all ingredients and coating it well.
6. Season with salt and pepper to taste, serve on a platter.

Makes 1 platter for 2 people. If you have other entrees, it can feed 3-4 depending how hungry they are. One platter can feed one hungry guy. My rule is for 1 to 2 people, I'll go with 8 oz. of protein, and 7 oz. of cooked noodles, double that for more people. And in most cases our home kitchens can't operate a huge wok, so cooking in batches makes sense.

Don't rush your wok cooking in the home, cook it in batches, that way the wok will stay as hot as can be, you never want to cook in a less than hot wok.

                

© 2014

SUNRISE CAFE

A few days ago I went with an associate to eat breakfast at Sunrise Cafe in Lahaina, Maui. I have to blog about it again, because I had time to think about the restaurant. It is a very laid back spot, kind of throwback to the old plantation days. The special thing about it is, it is open air, and if you are eating breakfast close to the water, open air is perfect, you can smell that fresh Maui air, mixed with the ocean. Step outside, you will see the surf rolling in and notice boats sailing by. Maybe it's a motor boat, nonetheless boats are prevalent outside the Lahaina harbor.

Sunrise Cafe is just a neat place to be, I really think that is the place to eat breakfast if you want to experience old Lahaina, not because it's housed in an older building, it is the location. When I was eating my Lox and Bagel Benedict, I was thinking about the days of whaling, what did the whalers do in the morning when they docked right outside a couple of centuries or so ago. How rowdy it might have been, after all those boatsmen got hammered from alcohol all of the time, Lahaina was known for its rowdiness.

Anthony was our waiter, he's also a part-owner, and he was just friendly, relaxed, made everyone feel at ease, no stress, just sit and enjoy the meal. This blog post isn't about the food necessarily, it is excellent I know… but it's that location, it had me dreaming almost, what it was like long ago, even way before the whalers era, I went back deep in time when it was just the kanaka maoli, the native Hawaiians that roamed that area.

Well, before I go to sleep, with both house dogs still awake, and Me TV is on, Adam 12 is what I'm watching…or just listening to, just remember Sunrise Cafe when you visit Lahaina, Maui. It's great food. But most importantly it is in a very historical part of Maui. If you google Lahaina's history you'll understand that eating at Sunrise Cafe, maybe there's a spirit there watching over you, maybe an old sailor, maybe an old native Hawaiian.. all I'm saying is, the place has a historic feel for certain, a feel you can't get at a modern restaurant, or at a food court in a large mall.

View from outside Sunrise Cafe

      

© 2014

COOKING FROM COOKBOOKS

Soon I'll be video taping recipes from various cookbooks, stay tuned as I find sponsors to sponsor these short cooking segments. Who knows which recipe I'll do, and from what cookbook it will be from.

I'll be doing anything just for the fun of it, there will be salads, appetizers, entrees, desserts, and drinks. I'll cook from Asian cookbooks, Italian and Mediterranean cookbooks, American, Mexican, whatever I feel like, I'll cook out of that book.

So stay tuned, when will this happen? I don't know yet… got to get some sponsors, but it will happen. Email me and let me know what do you want me to see cook. chefsambrano@gmail.com

Mahalo Ron

             

© 2014

COOKING TIPS WATER OIL TEMPERATURES

On today's blog post I'll refresh you with some key things when you are in the kitchen, the basics that you need to know.

First let's talk about temperature. 

Water begins to boil at 212 deg. F
- a good way to get water boiling quickly is to fill your pot with the amount needed and cover it with a lid on high heat, once it is bubbling, it's a boil.

Cooking oil begins to smoke at
- Olive Oil (Extra Virgin Olive Oil 320 deg F); (Virgin Olive Oil 420 deg F); (Pomace 460 deg F); (Extra Light Olive Oil 468 deg F)
Do not use any kind of olive oil for deep frying

-Canola Oil has a pretty high smoke point of 400 deg F, and can be used in all kinds of cooking such as stir fries, sauté, and pan frying to some deep frying.
Do not use this for salad dressings or drizzles, I find it a horrible oil for that, for dips, use another high quality oil, olive, sesame, peanut, those flavors works well

-Vegetable Oil usually has a high smoke point and is well suited for sauté, pan frying, wok frying etc. Depending on what vegetable the oils derive from it is a safe oil for cooking.
Not good for drizzling over finished dishes, again use a better quality oil for that

-Peanut Oil has a mild flavor and high smoke point, very well suited for deep frying, roasting and other high heat applications. 450 deg F smoke point.
Because it as a peanut flavor, duh…not good for baking or any application calling of a neutral flavored oil, this is where a vegetable oil comes in handy.

-Grapeseed Oil has a mild to neutral flavor, with a medium smoke point of 392 deg F, and is great for salad dressings, and works really well for low intensity pan and wok cooking.
-Not good for deep frying.

-Sunflower Oil does have a high smoke point and a light flavor, because of this it is made for baking as well. High in vitamin E, low in sat fats, 450 deg F smoke point, making it good for high intensity pan and wok frying. Also use for salad dressings is Yay.
Not good for drizzling on its own, but to each his own. Though it is a high smoke pint oil, it does not work well with low heat cooking.

-Safflower Oil another neutral flavor oil, the ones that are refined has a high smoke point 450 deg. F, makes it wonderful for intense pan and wok frying. If you are making mayonnaise this is a good oil for that application.
Not suited for drizzling on its own, or low heat cooking.

-Coconut Oil great for baking, not good for frying. I use it for mixing in other ingredients.
Smoke point of 350 deg F. Good for baking, making frostings, and light sautéing.
Not good at all for deep-frying and dressings.

-Sesame Oil Sesame oil is a strong flavored oil of sesame seeds, a smoke point of 410 deg F. I like to infuse this oil with vegetable oil for pan or wok frying, never on its own. It is good for stir frying on moderate heat though on its own, and for dips, marinades, and sauces.
Not suitable for baking.

-Corn Oil is used by many in the food service industry for their deep fryers, it has a high smoke point of 450 deg F, making it good for any type of frying.
Not a good oil for drizzling on its own and low heat cooking.

-Soybean Oil not a popular oil because of the GMO controversies, it has a smoke point of 450 deg F. Used in processed foods. I don't bother with this oil at all.

I hope these little tips will give you some food for thought on water and oil. It's good to keep your mind sharp if you are a serious foodie, in the event you don't have your favorite yay yay oil for pan frying, you can look at this and choose an alternative. And I am a firm believer in getting more knowledge, take a cooking class twice a year, find out who's teaching for free or at a low cost. Hey…even celebrity chefs has instructors too.

              

© 2014

SUNRISE CAFE LAHAINA MAUI

Sunrise Cafe located on Front Street directly across of the Baldwin House near the Lahaina Library next to the harbor is a tiny hole in the wall. The breakfast there is totally home cooking, very good, very tasty. The building is an old one, a throw back to the days of the plantation era, it did have some rustic atmosphere to enjoy.

Anthony was our server, and he is a co-owner there, very friendly, very alert to our needs, and since we all are locals, it was no problem, we're just there to eat, and relax and talk a little business. While there I noticed that me and my associate were the only locals there, the rest of the tables were taken by visitors to our island of Maui, cool.

What I had was the Lox Benedict $11.99. The breakfast potatoes were perfect, I may be wrong, but it tasted like it had a very slight bite, possibly some paprika, sweet onions sautéed, maybe some garlic, salt, pepper.. The smoked salmon slices over the bagels were very good, and the amount was generous. The poached eggs were done medium, not runny which was cool, since the Hollandaise sauce was deliciously rich, a runny egg would have made it a tad soupy, so for me, a poached egg cooked medium and not too runny is perfect for a Benedict of any kind. And there was a small slice of pineapple and banana to cleanse the pallet on the side of the plate.

Digging into the Benedict, I could cut it with a fork, and what made this good was that the Benedict had slices of fresh tomatoes and Maui onions, it really added to the whole breakfast experience. The bagel was what a bagel was supposed to be, it held the Hollandaise sauce, you got to have a bread that won't get soaked and soggy right away, loved it. With each bite there was a remembrance of when I was a kid, mom and dad always cooked with tomatoes and onions, it was a Filipino thing. Everything had tomatoes and onions, I felt right at home.

My associate Wilmont had his Loco Moco, it was great he said, the homemade hamburger steak he claimed was a 1/2 pounder at least. I looked at the gravy it was typical homestyle, on the light brownish color side and not dark brown, but light beefy brown which is okay, as long as it tastes great, light brown will work.

All in all, Sunrise Cafe was just what we needed, tucked away in a cul de sac, with the surf rolling in, the blue skies were clear, traffic on the street was mild, so parking was easy to get. Would I recommend Sunrise Cafe? Yes I would, indeed I would. 

Anthony our server

Top and bottom pics of the Lox & Bagel Benedict

Th Loco Moco Home Style 4 Sure!!!

When you are stuffed you walk out and see Lanai in the distance

Ready to get back in from the side, ocean to the right

View from our table looking outwards to the ocean

SUNRISE CAFE

693 Front Street

Lahaina, HI 96761

808 661 8558

6am-4pm

           

© 2014

KANSAS FOLKS TELLS ME LIKE IT IS PAPA BOB'S BAR B QUE

Being a personal chef and foodie, I have to keep an open mind. Like what other chefs are doing, what products are in, where people are eating, you know stuff like that. So here I am, on a sunny summer's day in Lahaina town, sweating because there's no trade winds to naturally cool us off, and the town is filled with people walking the beach walk, looking into shops, and of course visiting our restaurants having something cool to drink and eating, I run into a couple from Kansas City, Kansas. They are both honeymooning. 

I'll cut to the chase because this is a foodie site, we don't need to know what their hobbies are, or where they went to school, or their profession, I just made small talk and then went straight to the jugular. I asked them both. The question. "So guys… if I ever go to Kasas City, Kansas, where should I go to eat?"

The guy who was six feet three and about two eighty was quick to say the name of his favorite place to eat, and his newly wed bride smiled in agreement. "Oh bro, you gotta go to Papa Bob's Bar B Que buddy!" Hmm. Okay I got my LG G2 on recording this, but with the waves, and cars passing by I can't get the playback too clear. I heard "Yeah, they got some killer food man, like Adam Richman of Man vs. Food tried to eat one of the sandwiches." 

Okay guys.. before I bore you, because our friend rambled on and on about his friends having a good time… I heard key words, you see that's all I focus on like a detective investigating a major crime. 

1. Papa Bob's Bar B Que
2. Adam Richman of Man vs. Food
3. Killer foods!

Okay guys… with these three words I can do lots of investigating on my Mac Book Pro. And that's what I did.

I went to Yelp.Com to check it out, and this is what I saw, oh by the way, you can by-pass my rhetoric and go straight to yelp.com if you like. Okay I guess you're staying.

Papa Bob's Bar B Que
11610 Kaw Dr
Kansas City, KS 66111
913-422-4210
www.papapbobsbbq.com

According to most of the yelp reviews it is a decent place to go, on the positive the yelpers claim, good menu, delicious food, homey atmosphere, hole in the wall joint, pulled pork is okay, sauce is great and sweet, got desserts. One yelper said that the Burnt End Sandwich was great, with a side of baked beans. Another yelper said to talk to Bob to see what other sauces he's got that's not on the menu. Some said entrees were about $9-$11 without any sides, well most places do this routine, so I don't think it's all that bad.

Other good news for Bob's is that the service is rather friendly, and the Long End Ribs seems to be popular, and the Horse Burger (ground beef smoked & topped with horseradish pickles) 

But the claim to fame is Adam Richman's visit there, if anyone tries to finish the ultimate Destroyer Sandwich, in 45 minutes you get if for free. The sandwich is like 6 lbs. It is totally ridiculous to me, but that's what it is. I mean really? People are starving in this world, and I understand business, but that's just insane. Oh well, it's a business and I can't put it past them, but Adam couldn't finish it by the way, so Bob's got the win.

So, because yelp is a trademark, and stuff is proprietary, I can't go ripping off pictures from yelp.com, you all have to go to yelp and check it out. So just want to thank my newly wed friends from Kansas City, Kansas for the heads up in where to eat if I ever get to Kansas City… ah Kansas that is.

                     

© 2014

TALKING KITCHEN SHOP

In your kitchen is where all the meals are prepared, from breakfast, lunch & dinners, and late night snacks, and well…everything in between. To be a solid home cook, it takes practice, lots of slicing, dicing, chopping, mixing, stirring, sautéing, poaching, roasting, baking, grilling.. it takes time.

I strongly suggest you get the right knives that fit your hands correctly. Go to a restaurant supply shop to get your knives, professional quality knives are the best because it is made to withstand abuse, and it is generally made better. Here's one brand you should look into that is not very expensive, and they do come in sets, look online and find a good deal.

Forshner Victorninox Swiss Brand.

Victorinox Swiss Classic 8" Chef's Knife $26.00

THIS KNIFE IS YOUR EVERY DAY KNIFE, THE PRICE IS PERFECT, AMAZON HAS IT FOR $26.00, YOU WILL UTILIZE THIS KNIFE FOR 95% OF YOUR KITCHEN WORK FOR SURE, IT IS THE MOST BASIC KNIFE FOR GENERAL PURPOSE, AND AT 8 INCHES IT IS PERFECT, NOT TOO SHORT AND NOT EXTREMELY LONG.

Forschner Boning Knife w/ Black Fibrox Handle $37.95

THE BONING KNIFE IS SLIM WITH SOME FLEXIBILITY AND GREAT FOR TO FILET FISH, AND TRIM BONES OFF OF MEATS AND CHICKEN, IT COMES IN HANDY, IT MAKES A GOOD KNIFE TO SLICE THIN TOMATOES. AMAZON HAS THIS FOR $37.95 WELL WORTH THE PRICE

Victorinox Swiss Classic 4-Inch Paring Knife, Spear Tip $8.00

THE PARING KNIFE IS YOUR SMALL UTILITY KNIFE, PEEL POTATOES, MAKE SPECIAL CUTS ON FRUIT, USE FOR INTRICATE SLICING, A MUST KNIFE FOR ANY IN-HOME COOK AS WELL AS PROFESSIONAL CHEFS. AMAZON HAS THIS FOR LESS THAN $8.00

These 3 knives are your basic knives you should have in your kitchen, as you get better with your knife skills you may venture into more special use knives. But for the beginners, starting out with these are just perfect. Click the link below and watch some awesome knife skills.

https://www.youtube.com/watch?v=m1NR0uNNs5Y

            

© 2014

CHEF SAMBRANO PERSONAL COOKING FOR COUPLES

Personal in home cooking services for couples, I do Asian American Comfort foods, primarily in a wok. I do breakfast, lunch and dinners. All kinds of packages, I also work with diabetics, and hypertension patients. Email me and let's work out a good meat for you and your lover. I serve all, straight, gay and lesbian, transgender couples, I serve all to make them happy and enjoy each other for a special in home experience.

PERSONAL CHEF VIDEO

chefsambrano@gmail.com

             

© 2014

CHEF PHILIPPE CHIN OWNER SUGAR CANE MAUI Lahaina Cafe & Eat Bar

Video of Chef Philippe Chin owner of Sugar Cane Maui a lahaina cafe & eat bar. Upstairs on Front Street, chef has a 500 lb. capacity smoker, he smokes his own bacon, and pork. The eat bar has awesome crafted mixed drinks and a big screen t.v. to watch a game. Sit on the balcony and watch the sailboats, surfers, and people watch down below.

SUGAR CANE MAUI

IF YOU CAN'T VIEW THE VIDEO CLICK LINK

           

© 2014

EASY COOKING AND INEXPENSIVE

With the cost of food rising, I want some of you to realize that you can eat well, cook delicious foods, and still save money. In business it's all about the bottom line, making sure that at the end of the day, you won't be in the red ink, you got to spend your cash wisely and that spending better get you something in return. Likewise, spend your cash on food wisely and it better feed you and your family, it can be done.

Using a slow cooker is the best way to save money, you can buy inexpensive cuts of beef and pork, use veggies ready to be expired, and create an awesome stew or braise. I've always blogged using inexpensive cuts of beef like the chuck section which is tougher and better for slow cooking to make it soft and delicate. Using pork butt on sale which is the chuck part of the hog. There's no need to purchase Kobe beef, or Duroc pork, even select grade chuck can work wonders.

So when shopping look for inexpensive cuts of meat, and use your slow cooker to cook your meals. For the home, you want comforting foods, and the slow cooker is designed for just that. Seldom does a regular home cook use wine, and shallots, and designer herbs and spices, and sauces from France and Italy. So use what you got in your cupboards, your own spices that you got on sale no worries it will work. You are not cooking for some celebrity foodie judge, you're job is to feed you and your family, and heck, there's nothing wrong with the stuff you buy at your local Safeway.

I won't give you any recipes, that's for another day, but there's countless cookbooks and videos online to get great ideas, word class chefs use the internet to rip off ideas, we all do. So just remember SLOW COOKER, and inexpensive cuts of beef, pork, and other proteins you can get right before it expires. I hope this inspires you to continue to cook in your kitchen.

                

© 2014

WHY EATING AT RESTAURANTS CAN BE HAZARDOUS TO YOUR HEALTH

Now before you read this blog post, and say to your spouse, "Hey let's not go to Joe's tonight, Ron's blog makes sense, ewwww, not sanitary babe…let's buy food and cook it ourselves." I don't want you to be paranoid by this blog, what I'm sharing with you is reality, so real that I may get shot from the guys running their restaurants like how I'm about to describe.

Facts: 

Cooks drop foods when they transfer it from one station to another for instance. A cook will need a piece of marinated chicken breast, he walks to the walk-in refrigerator, and using his tongs, gets just one because that's all he needs, he successfully reaches his grill, and grills it to perfection. Then he uses the same tongs (Wrong). First of all, never use the same tongs picking up raw meats and then picking up cooked meats, because cross contamination occurs. But he figures, what the hell?

He takes the contaminated tongs, uses it to transfer the chicken to a plate, but, he drops the chicken on the floor with lots of shit on it..he will use the 5 second rule, he'll try and pick up that chicken before he counts one thousand one, one thousand two etc. you get my drift. He plates it and serves it, can you get sick? Well yes you can, and no you can't. I mean, I've been there and done just that. 

a. the tongs hasn't been in the raw marinade for too long, it was quick, and the raw juices gets heated up when you're cooking so hence bacteria is killed. (However, if a cook doesn't use the tongs over heat, sets it aside, and decides to cook the chicken with a fork, but remove the chicken from the grill with the tongs with raw juices on it, then we have a health issue and a major problem.

b. the floor though gross, the chicken may have landed on a dry surface with some crumbs, nothing contaminating really unless it landed on some cleaning solution left by the cleaners. If the cook rinses it, and puts the chicken over the heat to kill bacteria, and seasoned lightly once again, it's actually pretty safe. I mean, there's kid in poor countries eating left over food from garbage cans with maggots, go figure.

No restaurant is perfect, I don't care what people say, someplace in the back of the house there's a few demerits to be issued out by the local health inspectors.

Now go to Joe's and enjoy his greasy fried country fried steaks.

               

© 2014

JUICY BURGERS USING BEST FOODS REAL MAYONNAISE

In Hawaii we utilize Best Foods Real Mayonnaise in many of our dishes to add body, flavor and richness. It isn't uncommon to see someone in a diner here in the islands squirting a little mayonnaise in his or her bowl of chili, or over rice, and even mashed potatoes. Some may think, "Gross." but really all it is is a sauce made of eggs and oil, and some acidity from vinegar.

Mayonnaise and Ketchup was a way to make thousand island dressing, mayo and shoyu for sushi and sashimi, mayonnaise is in our refrigerator, and there's always a back up jar or two in the cupboards.

Here's a hamburger recipe utilizing Best Foods Real Mayonnaise, it's very simple and you can make your burgers any size you want.

INGREDIENTS (Makes 12 Quarter Pounders)

3 lbs. of ground beef
5 strips of bacon minced (Cooked half way first)
1 1/2 tsp salt
1 1/2 tsp pepper
3/4 cup panko flakes or any bread crumbs
1 tbsp onion powder
2 cubes of beef bouillon dissolved in water
1/4 tsp. celery salt
1 egg
1 cup Best Foods Real Mayonnaise

INSTRUCTION
1. Mix all of the ingredients together, form 12 quarter pound patties. Let flavors sink in for about 3 hours before cooking. Drain any condensation out before forming patties.

2. Heat up a pan or grill and cook to your desired doneness.

3. Toast burger buns, and place the cooked burgers on it with your favorite toppings, lettuce, cheese, onion, tomato and of course top it with Best Foods Real Mayonnaise.

                    

© 2014

SUPREME SCRAMBLED EGGS Recipe of the Day

Today's recipe of the day is my Supreme Scrambled Eggs. Let's talk about the scrambled egg, first of all there's different versions of it. One is the omelet style, the cook cracks a couple of eggs, then she scrambles the eggs in a bowl, then pours it into a hot pan with fat or oil and fries it up. And then there's what I call real scrambled eggs, in fact I'll do a video of it soon but in written form I'll attempt to draw you a picture.

First you'll need a nonstick saucepan, not a frying pan. Say at least a 2 quart pan no lid required. 

Ingredients
4 large eggs
1/4 cup of minced onions
1 clove minced garlic
1/2 stick unsalted butter
1/2 cup of heavy cream
Salt and Pepper to taste.

Directions

1. Take the sauce pan and preheat it over medium high heat for about 2 minutes.

2. Remove the pan from the heat, and add in the butter, melt it, returning the pan to the stove top, but turn the heat down to medium.

3. Add in the onions and garlic, cook it down by stirring it constantly into the butter, always stirring so the items doesn't burn.

4. Crack the eggs one at a time into the pan, then stir it continuously, don't stop, keep cooking over medium heat, you want a fluffy product. Add in the heavy heavy cream, continue to stir into a fluffy product. After a few minutes of continuous stirring, it should become fluffy.

5. Once it is cooked through you can serve someone in bed, there's nothing like having loved ones serve you breakfast in bed.

Note: The best scrambled eggs I've eaten before came from my sister Esther, when we were kids, she'd make us scrambled eggs by stirring the eggs in the pan with milk, it turned out very fluffy, unlike the omelet style of scrambled eggs.

Good luck my foodies!

                         

© 2014

RECIPE OF THE DAY Spicy Fried Chicken

Comfort foods is something most of us crave 95% of the time, well most regular folks that don't get the chance or the money to fork out for a fine dine at the country club or hanging out in some posh part of town.

Spicy Fried Chicken is today's recipe and it is very easy to make, but it takes at least an overnight marinade to make it really good and delicious "ono" you know what I'm saying? So here is the ingredients you'll need, and you can feed quite a few people with this recipe.

1- 5 lbs box of frozen chicken thighs thawed, skin and bone intact.

Marinade
1 cup of 8 fl.oz of Sriracha hot sauce
1 cup of sour cream
1 cup of mayonnaise
1/2 cup vinegar
3/4 cup brown sugar
1 tbsp. ground cloves
2 bay leaves
1 tbsp. cinnamon
1 tbsp. onion powder
1 tbsp. garlic powder
3 tbsp. salt
2 tbsp. white pepper

1 1/2 cups of cornstarch

Directions:
1. Dry the thawed chicken thighs with a paper towel, set aside.
2. Mix all of the ingredients in a large mixing bowl, using a whisk.
3. Place all chicken thighs into the mixture, mix it well, then hit it with the cornstarch, kneading the mixture until it is well coated. Add more cornstarch if you want it more crusted.
Chill covered overnight.

Frying Instructions:
1. Remove chicken from refrigerator, and let sit for about 20 minutes at room temperature.
2. Heat up some vegetable oil until a piece of bread gets brown, add in a few thighs at a time so that whatever you are using to deep fry will not get overcrowded and the heat minimized. (If you are using a deep skillet or wok, heat up enough oil so that when a piece of chicken enters the oil, there will be enough oil to go slightly over the pieces. Cook each side until brown, remove from heat, let sit. It will continue to cook.

If you have a thermometer, stick it into the center of the thigh and if it registers 160 deg F. it's good to go. You may see a slight blood line in some of the pieces, remove it before eating, if the heat penetrates the chicken, it will be safe, however most people just remove that blood line, not all thighs will have it though. But if the blood is dripping it isn't cooked, return to heat and cook through.

Serve it up with rice, mashed potatoes or what ever starch you are happy with. Add more salt and pepper to taste if needed.

Good Luck!

             

© 2014

SUGAR CANE MAUI A Lahaina Cafe & Eat Bar

Located on Front Street in Lahaina, Maui SUGAR CANE MAUI A Lahaina Cafe & Sweet Bar is upstairs in the old Famous Dave's BBQ. It has great views for breakfast and lunch and sunset dinners looking into the Pacific Ocean from Chef Chin's balcony. It is a must for any meal, all items are made from scratch, and only the best products are purchased, Sugar Cane Maui is a Chef Crafted Restaurant, and the drinks are awesome too. If you love sports there's a big screen at the bar and anyone sitting in close proximity of the bar can watch as well. Souvenirs such as t-shirts for men and women and trucker's ball caps are available.

https://www.youtube.com/watch?v=VC1Vz9DziP0

If you cannot see the image please click on this link and it will go straight to youtube.

              

© 2014

CHICKEN HEKKA Recipe of the Day

Today's Recipe of the Day is a dish I think I've blogged before it is called Chicken Hekka (Heh kah). It's origin is Japanese, the ingredients can be found in any Asian aisle in most major supermarket chain in the U.S. and abroad.

This recipe is one that I've done in a test kitchen recently and my guinea pigs liked it, tough one of them said it was, "Ron to ….king sweet!" Hey watch your language!

Ingredients

1 1/2 - 2 lbs chicken thighs bones off, skin on (you can take it off)
1 cup sugar
3/4 cup soy sauce
1/2 cup mirin (Sweet Japanese rice wine)
2 tablespoons safflower oil
3-inch piece ginger root minced fine or use bottled ginger paste
3 medium peeled carrots cut into match sticks
2  round sweet onions, cut into squares
1 can (14 oz) shredded bamboo shoots, drained
1/2 lb rehydrated shitake mushrooms, sliced thin
1 bunch watercress, cut into 2-inch lengths
8 oz pkg long rice. (Soak in warm water until slightly softened, then using a pair of shears, cut them in thirds or in half) set aside.

Instructions

Slice chicken into bite size pieces. Incorporate the sugar, soy sauce, and mirin. In a fry pan or wok, heat oil to medium high heat, then squeeze the juice from grated ginger into wok, then add the ginger and stir fry until brown; remove the ginger parts. Then add chicken and stir-fry over high heat. Add soy sauce mixture and cook for 2 more minutes. Add vegetables, one at a time, and stir-fry after each addition. Add long rice and cook for 3 more minutes, or until finished. Serves about 6 people.

If you ever come to Maui, and want really good Chicken Hekka, there's a food truck LAU HEE CHICKEN HEKKA TRUCK that parks close to the Kahului Harbor on Beach Road. This is the food truck, so if you see this on the side of the road, pull over and order a plate of Chicken Hekka. If you like sukiyaki, teriyaki, and kalbi you'll love this one, it's an island favorite.

           

© 2014

JAPCHAE KOREAN STYLE VEGGIES AND NOODLES

Ingredients:

• Dangmyeon (Korean potato starch noodles)
• 1/3 lb. of beef (get flank and cut across grain)
• 1 bunch of spinach (fresh or thawed frozen)
• 1 medium size carrot
• 1 medium size onion
• 5 dried shitake mushrooms and 1 package of white mushrooms
• 4 cloves of garlic
• 8 green onions
• soy sauce, sesame oil, sugar, pepper, and sesame seeds

Makes 4 servings.

How to prepare your ingredients before stir frying:

1. Soak 5 dried shitake mushrooms in warm water until they become soft. Squeeze the water out of them and slice thinly.
2. Slice white mushroom rather thinly.
3. Make thin match sticks of carrot.
4. Slice 8 green onions into 2 inch long pieces.
5. Slice one  of the onions thin.
6. Slice beef into thin strips.

INSTRUCTIONS

1. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes or until al dente, strain under cold water.
2. Cut the noodles using scissors and add  about 1 tbs of soy sauce and 1 tbs of sesame oil, toss it up and set aside.
3. Add to the boiling water, the spinach stir gently for 1 minute, then take it out and rinse it in cold water. Remove dirt or dried leaves while rinsing then squeeze gently to remove the water, then rough chop it.
4. Add about ½ tbs soy sauce and  about ½ tbs sesame oil and mix it and place it onto the large bowl.
5. On a heated pan or wok, put a tables spoon of olive oil and carrot strips and stir fry fro a few seconds. Place it into the large bow.
6. Place a few drops of olive oil on the pan or wok and add the sliced onion. Stir it until the onion looks clear. Place it into the large bowl with your carrots.
7. Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.
8. Place another table spoon of olive oil into the pan or wok and add the green onions. Stir for about a minute and place it into the large bowl.
9. Place another table spoon of olive oil into the pan or wok and add the beef strips and sliced shitake mushrooms. Stir it until it’s cooked well, then add cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then place it into the large bowl.
10. Add  roughly 3 tbs of soy sauce, 3 1/2 tbs of sugar, 2 tbs of sesame oil, and 1 teaspoon of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.

      Serve with rice and kimchi

Photo Google Images

           

© 2014