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Zucchini Fries 01.29.2009
Butterfish Nitsuke 01.29.2009
Beef and Asparagus Cake Noodle 01.29.2009
Gon Lo Mein 01.29.2009
Corned Beef Hash Patties 01.20.2009
Gay's Easy Potluck Chicken 01.18.2009
Haken's Shoyu Chicken 07.19.2008
Chicken or Pork Adobo 07.09.2008
Kal Bi 07.08.2008
Halo Halo 07.08.2008
Shiny Lemonade 07.08.2008


Zucchini Fries

Posted by Clyde on Thursday, January 29, 2009 8:45 PM

Zucchini Fries

1 large zucchini
1/2 cup panko
1/3 cup parmesan cheese, shredded (not grated)
1/4 teaspoon kosher salt
1 egg, beaten

1. Slice zucchini into pieces that are about 3 inches long and 1/2 inch wide.
2. On a plate or in a shallow bowl, mix panko, parmesan cheese, and kosher salt.
3. In a separate bowl, beat an egg.
4. Roll sliced zucchini in egg. Dredge in dry mixture, pressing down, as necessary. Carefully lay coated zucchini on a cookie sheet or plate until all zucchini is coated.
5. Heat oil to medium-high heat. Fry zucchini, being careful not to overload the pan. When one side of the zucchini fries are golden brown, turn and continue cooking. Remove to a plate lined with paper towels.
6. Serve as a snack or with your favorite pasta dish. [Depicted is a pasta dish using a sauce that came from a can, with sliced fresh mushrooms added.]

Adjust your heat higher or lower, depending on how your zucchini fries are cooking. Be patient and resist the urge to overload the pan or your zucchini fries will be soggy.

Butterfish Nitsuke

Posted by Clyde on Thursday, January 29, 2009 8:42 PM

Butterfish Nitsuke

This dish is fast, easy, and tasty. Starting with the recipe for “Sakana no Nitsuke” [Itadakimasu - Women of Nu`uanu Centennial Cookbook] as a starting point, the only change we made is a light dusting of flour, and pan frying the fish part way, before adding the sauce.

2 lb. small fish [butterfish]
2 tablespoons water
2 tablespoons sake
1/3 cup soy sauce
2 tablespoons sugar
2 stalks green onions, chopped

Lightly dust butterfish steaks with flour; shake off excess. Heat oil in a large skillet over medium-high heat. Lay the butterfish steaks into the pan. Lightly brown on one side (lower heat, if necessary), then flip over to brown the other side. Combine water, sake, soy sauce and sugar and add to pan. Bring to a boil; cover and simmer for about 10 minutes. Sprinkle green onions over fish and remove to serving platter.

Beef and Asparagus Cake Noodle

Posted by Clyde on Thursday, January 29, 2009 8:42 PM

Beef and Asparagus Cake Noodle
(serves 2)

2 packages cake noodles
1 small tray sukiyaki beef [half pound or so]
½ teaspoon cornstarch
½ teaspoon oil
pinch of sugar
asparagus [dozen or so]
oyster sauce, to taste
water [1 cup or so]
cornstarch//water, for thickening
Condiments (optional):
Chinese chili sauce
red wine vinegar

Boil cake noodles according to package directions; drain well.
Marinate beef with cornstarch, oil, sugar, and enough shoyu to marinate without being drippy.
Rinse asparagus, remove stems, and cut into bite-sized pieces.
On high setting, heat skillet until hot, then pour some oil into it. When oil is hot, spread drained noodles into bottom of pan, evening it out with chopsticks. (You might have to lower heat later.) When noodles become “caked” and brown, turn over and let other side “cake”, too. Add a little more oil, if necessary (second side will burn if you don’t have enough oil). When done, take noodles out and cut into squares. Place on platter.
Fry beef till browned; remove from pan.
In same pan, add asparagus and oyster sauce to taste, with enough water for the amount of gravy you want. Asparagus cooks fast, so don’t overcook.
Put beef back into pan with asparagus. Thicken with cornstarch/water.
Pour beef and asparagus over cooked cake noodles.

Gon Lo Mein

Posted by Clyde on Thursday, January 29, 2009 6:12 AM

Gon Lo Mein

3 packages of ready-to-eat chow mein noodles
3/4 cup oyster sauce, divided
2 tablespoons sesame oil, divided
6 fresh shiitake mushroom caps, sliced (discard stems)
1 (12 oz) package bean sprouts
4 stalks celery, slivered
1 bag green beans, slivered
3/4 pound char siu, slivered
1/2 cup chopped green onions
1/2 teaspoon salt
cilantro (optional)

1. Place noodles in a 13 x 9 x 2-inch baking pan. Sprinkle with 1/4 cup of the oyster sauce and 1 tablespoon of the sesame oil; heat in electric oven at 250°F for 10 minutes.

2. In a wok or skillet, heat some vegetable oil. Add mushrooms and other vegetables; stir fry until crisp/tender.

3. Stir char siu [oops, and forgotten bean sprouts], salt, remaining oyster sauce, and sesame oil. Stir. Add a touch of water if flavor seems too strong.

4. Add noodles and toss gently.

5. Lay into serving platter. Sprinkle with chopped cilantro, if desired.

Makes 12 servings.

Corned Beef Hash Patties

Posted by Clyde on Tuesday, January 20, 2009 8:50 PM

Corned Beef Hash Patties

1 can corned beef hash
1 small round onion, diced small for quick cooking
2 eggs
1 clove garlic, chopped (optional)
green onions, chopped (optional)

1. Mix all ingredients together. Shape into flat patties.
2. Drizzle a few lines of oil into a heated frying pan; tilt the pan around to even out the oil. On medium-high heat, gently lay patties into oil. Lower heat to medium or medium low. Fry patties, gently flipping them over only after the first side is done and crispy. If you attempt to flip the patties too early, it will break apart. Fry the second side and remove patties onto paper towels.
3. Serve plain or with ketchup.

Note: This is an economical way to serve a family of four moderate eaters or two or three hungrier people.

Gay's Easy Potluck Chicken

Posted by Clyde on Sunday, January 18, 2009 4:25 PM

Gay's Easy Potluck Chicken
Yield 6-18 servings

5 pounds frozen chicken thighs, skinless and boneless (NOT thawed)
3 cups catsup
3 cup soy sauce
3 cups sugar
5 cloves garlic, grated
3-inch piece fresh ginger, grated

Place frozen chicken pieces in large roasting pan (i.e. Hefty Roaster Pan for up to 20 pounds: 16-1/8 x 11-3/4 x 2.7/8) to allow for liquid from chicken. Combine rest of ingredients; pour over chicken. Bake at 350 for 2 hours. Turn chicken over once or twice to marinate all over. If desired, cut into smaller pieces when done.

From the cookbook: Jean Hee's Best of the Best Hawaii Cookbook

Haken's Shoyu Chicken

Posted by HAKEN on Saturday, July 19, 2008 9:06 PM


12 chicken thighs

2 cups sugar
1/2 cups mirin
2 cups Chinese soy sauce (Lee Kum Kee)
1 cup oyster sauce (Lee Kum Kee)
3/4 to 1 cup vinegar
1 teaspoon peppercorn
3 star anise
3-4 cloves garlic, crushed
3-5 inches ginger, crushed

Combine everything in a pot, bring to a boil, and cook until chicken is tender. Skim as much oil off as possible. Ladle sauce into a bowl, cool with a bit of water, thicken with flour or cornstarch. Poor cornstarch mixture back into pot, mix and bring to a boil, simmer until sauce thickens.

Chicken or Pork Adobo

Posted by HAKEN on Wednesday, July 09, 2008 8:14 PM

3 lb chicken thigh or pork butt
1/2 c vinegar
1/4 c soy sauce
3 cloves crushed garlic
1/4 t salt
1/4 t peppercorn, crushed
1 bay leaf

If using pork butt, cut pork into 1.5 in pieces. In a large pot, combine all ingredients. Cover and let stand for 1 to 3 hours. Bring to a boil; lower heat and simmer for 30 minutes (45 for pork). Uncover and simmer 15 more minutes to reduce or until chicken or pork is lightly browned. Serves 6.