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Adobo
chicken
1 3-pound stewing chicken (or 5 pounds thighs), cut
up
1/2 cup vinegar
1 cup water
2 cloves parlic, minced
1 inch ginger, grated
1 bay leaf
2 tablespoons soy sauce
salt
pepper
1.
Chop chicken into serving-size pieces. Mix with vinegar,
water, garlic, bay leaf, soy sauce, salt, pepper.
2. Cook chicken in a pot on high heat. As the liquid
thickens, turn heat to low and continue cooking until
meat is tender and slightly brown. Stir chicken from
time to time, cooking for about 30 to 35 minutes.
Note: To make adobo pork, follow the same procedure
but add 1 teaspoon allspice.
Connie Camarillo, Hilo Hawaii
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Char
Sui (Chinese smoked spareribs)
3 pounds spareribs, cut in half lengthwise
Marinade:
1 cup sugar
1/2 cup soy souce
2 tablespoon Hoi Sin sauce
1/2 teaspoon Chinese five spices powder
1 tablespoon coarse Hawaiian salt
1/8 teaspoon red food coloring
1. Slit the hard bone and score spareribs. Parboil,
rinse and drain well.
2. combine marinade ingredients and marinate meat overnight
in the refrigerator. Turn and mix occasionally
3. Smoke in a kamdo or smoker for 2 hours, basting occasionally
with sauce.
from June Tong, Honolulu, HI
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Haupia
(Coconut Pudding)
3 cups frozen coconut milk, thawed (or 2 cups fresh
coconut milk mixed with 1 cup water)
1/2 cup sugar
1/2 cup cornstarch
1/2 teaspoon vanilla
pinch of salt
1. In a saucepan, combine coconut milk and sugar. Gradually
mix in cornstarch. Add vanilla and salt. Stir and cook
on medium heat until thickened.
2. Pour into an oiled 9-inch square pan. chill for at
least 1 hour. Cut into 36 squares.
Jane Goo, Anahola, Kauai, Hawai'i
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Laulau
(Taro Leaf Bundles)
1 1/2 pounds pork shoulder, cut into cubes
1 1/2 pounds beef brisket or roase, cut into cubes
1 1/2 pounds salted cod, cut into cubes
3 TO 4 large taro leaves (or fresh spinich
1. Lay 2 taro or spinich leaves crosswise to each other.
Place meat and fish on leaves. Gather the corners and
tie in a bundle.
2. Steam for 3 hours in a steamer.
Jane Goo, Anahola, Kauai, Hawai'i
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