Shoyu Chicken, Katsu Chicken, Pancit Bihon

Shoyu Chicken

1/4 cup sugar

1 cup shoyu

1 TBS garlic

2 tsp ginger

1 tsp sesame seeds

1 cup water

1/2 tsp sesame oil

4 lbs of chicken thighs

In bowl mix all the sauce ingredients. Pour over chicken in large oven pan. Cover with foil and bake for 55 minutes. Serve with rice. 

Katsu Chicken L & L style

2 lbs boneless breasts or thighs

1/2 cup flour

2 eggs, beaten

2 cups panko

vegetable oil

Pound breasts and thighs individually between wax paper until thinner but not scallopini thin. 

Dredge in flour, dip in eggs and then cover in panko. Fry in oil until golden brown both sides about 3-5 minutes each. Let drain. Slice and serve with dipping sauce and rice. 

Katsu sauce

1/3 cup ketchup

dash of pepper

1/3 cup shoyu

1/4 cup sugar

2 tsp Worcestershire sauce

Mix well. 

Pancit Bihon

Vegetable oil

chopped small onion

chopped green onion

bok choy sliced

1/2 green cabbage shredded

4 large chopped carrots

3 crushed garlic cloves

1 chicken breast sliced thin

Patis

Shoyu

Ginger 

1 pkg bihon pancit noodles (the clear ones, Pancit Canton are the yellow egg noodles)

Soak bihon noodles in warm water for 10 minutes. Drain and set aside. In wok fry meat first then all vegetables in vegetable oil adding 1-2 TBS patis, 3-4 TBS shoyu and 1 TBS ginger while cooking. Add noodles when vegetables are done. Stir fry another few minutes with noodles. Mix it all up and serve with rice. 

Kaki Mochi and Haupia

A treat. It's not bad, it's pretty ono.

Kaki Mochi

1/3 cup sugar

1/4 cup shoyu

1 8oz pkg rice chex cereal

Mix sugar and shoyu well until blended. Add cereal and mix thoroughly. Put in rectangle cake pan in single layer. Bake at 250 for 25-30 minutes. Cool and cut into squares.

Haupia (Hawaiian coconut pudding)

a standard for touristy luaus and church get togethers. This is the recipe from Wahiawa AG.

7 TBS cornstarch
1/2 cup sugar
1/4 tsp salt
4 cups coconut milk

Mix all in medium saucepan. Cook over medium heat, stir constantly until a rapid boil. Remove from heat. Pour into greased rectangle cake pan. Chill until firm, cut into squares and serve. 

Marinades and Sauces

Why you buy that teriyaki sauce in a jar? What is WRONG WITH YOU. Make it yourself. Do it. You'll thank me later. Only thing is, you need to try different shoyus on your own for what you like. Each country or culture has their own soy sauce and they all taste different. Aloha is our usual brand because, well, Hawaii. If you want a sweeter, japanese style the by all means Shoy you, Shoy me KIKKOMAN Kikkoman and he will fly into your home with his cape on as long as you sing the song. Lately I'm liking the Korean brand Sempio Jin Gold S. Either way, you experiment with these sauces for your meats.

Korean BBQ Sauce from Carnation Harvest, Wahiawa, HI

1 cup shoyu

2 tsp ginger

2 chopped green onion

3 garlic crushed

1 tsp sugar

1/4 cup vegetable oil

3 TBS sesame oil
2 TBS toasted sesame seeds

Marinate meat for 30 minutes minimum. 

Teriyaki sauce

1/4 cup shoyu

1/4 cup sugar

1/4 tsp garlic

2 tsp ginger

splash of mirin 

Marinade 2 hours. Good for thin slice beef.

Sato shoyu for bits of chicken

1/4 cup shoyu

1/4 cup sugar

3 TBS mirin

Meat marinade

3 TBS olive oil

1 tsp ginger

1 tsp garlic

1/2 cup red wine

1/4 cup worcestershire

1 cup shoyu

marinade 1 hour


Grandpa Bill Risleys Marinade for steak or pork

1/4 cup cooking sherry
3/4 cup shoyu
1 cup sugar
1 TBS oil
1 tsp ginger

Marinade for a few hours before grilling.

Sesame Sauce

7 TBS shoyu
2 T Vinegar
1/4 t crush garlic
3 chopped green onions
1 tsp sesame oil
1 tsp sesame seed
pinch of pepper

Blend well.

Korean Short Ribs

1/2 cup shoyu
1 TBS sugar
1 tsp ginger
1 tsp sesame oil
1 tsp sesame seed
dash of pepper
clove of garlic crushed

Mix well. Marinade short ribs for 2+ hours.


Marinade for pork chops

3 TBS oil
1 TBS ginger
1/2 cup vermouth
2 tsp each garlic, onion
2 TBS sesame oil
3 cups shoyu
1/4 cup sugar

Sangkap or Pork Guisantes

Best Sangkap can be found in Waipahu, Oahu at Elena's. There used to be a Las Vegas location but sadly it's no more. Since I can't go jetting off to Hawaii any time, here's what we eat to tide us over. Use pork chops, more better. Rufina is our family brand of patis (fish sauce). Make sure it's Filipino patis as Thai fish sauce and Vietnamese fish sauces have a different flavor style. 

First step make rice. Wash 3 times, then cook in rice cooker.

Sangkap or Pork Guisantes

1 1/2 lb lean pork, sliced into 1x1 1/2 pieces

1 TBS oil

2 cloves garlic, minced

1/2 cup water

1 can 8 oz tomato sauce

1 1/2 tsp apple cider vinegar and patis (or more to taste)

2 tsp shoyu

1 stick cinnamon

1 bay leaf

salt

pepper

1 or 2 peeled and diced potatoes

10 oz package of frozen peas

1/2 cup pimientos (optional because you kids wouldn't eat them)

Saute pork and garlic. Add potato. Stir. Then add water, tomato sauce, vinegar, patis, cinnamon, shoyu, bay leaf, salt and pepper. Stir occasionally and cover while simmering for about 20 minutes or so. Add peas. Stir well then cover and cook for about 5-10 minutes. Smell the deliciousness and add pimientos. Take out the stick and bay leaf before serving over rice. 

Uncle Herberts Spam Musubi

This is our favorite recipe for cooking spam. You not only use it for musubi but you can dice the spam, cook it in this sauce and serve it over rice with some steamed broccoli or bok choy. Delicious! We got the recipe from Uncle Herbert Victor, our friend from Wahiawa Assembly of God when we lived on the aina. Recipe can be doubled.

Spam

1 can spam sliced
2 TBS shoyu (aloha! is the best or another "wheat" tasting shoyu. Not Japanese)
2 TBS sugar
1 TBS mirin (japanese rice wine vinegar)

Fry spam in this until it thickens.

Sushi Rice

HOT cooked rice (calrose rice. Hinode is our house brand)
1/3 cup sugar
1/3 cup white vinegar
1 TBS salt

Mix sugar, vinegar and salt in bowl. Heat in microwave 30 seconds. Stir well so sugar dissolves. Pour over HOT rice, mix well.

Musubi

Sushi rice, teri-spam and nori. Cut nori into strips to fit whatever size you like on your musubi. Put a piece of nori in your musubi mold. Add spam on top, hot rice mix on that. Roll nori over it and pat down. Make sure spam and rice are HOT! because that's what molds the nori over it to soften it and make it yummy, not crunchy.

You can also add toasted sesame to the rice or to the musubi, your choice. If you use your spam can to make musubi, pat your rice in the can, dump out carefully and you have the shape. Wrap in nori/spam quickly.

This is for Josh because he requested it a few times recently. xoxo