From my Haumea's Kitchen and others

Monday, May 30, 2011

Haumea's Fish Sauce Chicken Wings(Inspired by PokPok Chicken Wings)

Garlic Fish Sauce Chicken Wings

You know Osha in the city on Union St., makes some dang good Angel Wings.

Well I think I have finally found and inspired and made my own version up of the Pok Pok Wings I saw on TV the other day they looked real good but seemed so overpowered with too many flavors.  I like to be able to still taste the chicken with the sauce. 

So I got it to where I want it to be, I'm sure I'll add something else down the line.
Okay the party wings washed cleaned, dried then seasoned.  I Kosher salt, pepper and Old Bay Seasoning on the wings.

In a plastic bag, 1/4 cup of rice flour, 2/3 cup of flour, garlic and onion powder, old bay seasoning, salt and pepper shake up the mix and coat shake 8 wings at a time. (This is to your taste I just shake and don't measure)

Deep fry until golden brown. Since it's wings I use a fry pan and do one package at one time.  

In a medium pot:
1/4 cup Thai Fish Sauce you need the good stuff and don't use Rufina
1/4 cup Light Yamasa Soy Sauce (Because of the saltiness already I went with light shoyu)
1 Tablespoon Shao Xing Wine (I always have this at home now)
1/4 cup of Mirin (Use the good stuff it makes a difference)
1 heaping teaspoon of crushed garlic (if you crush it yourself make it into a paste with a little kosher salt)
1/4 cup granulated sugar
1/4 cup of light brown sugar 
1 Tablespoon of Honey 
1 teaspoon of olive oil or use 1 teaspoon from the oil in the pan
Let this simmer while you are frying the wings up, when you are doing the last batch of wing on the turns , then crank the heat up a bit but watch it as it will boil over and you don't want it to get to hard crack take it to syrupy or soft crack once the wings are all cooked slather the sauce on and toss well..... 
Voila......enjoy with rice of course we eat brown rice blend ..... 

Gateaux Angel Cake inspired by Laura Calder

French Angel Cake
Its like a cross over Chiffon/Angel Food Cook
No oil, no butter

Prep Time:15 minInactive Prep Time:1 hr 45 minCook Time:1 hr 0 min


10 servings.


•6 eggs, separated
•1 cup sugar
•1 teaspoon vanilla extract ( I used 1 teaspoon vanilla paste and 1 teaspoon Yuzu Juice and Lemon Zest)
•1 cup sifted all-purpose flour
•Blackberries and white currants, for serving  (It's good with any fresh fruit)
•Whipped cream, creme fraiche, parfait or ice cream, for serving

Preheat the oven to 400 degrees F. Grease and line a 9-inch springform pan.
Beat the whites to stiff peaks in a bowl. Beat in the yolks, one by one.
Continuing to beat, add the sugar and vanilla, and finally the flour. You should have a very high, moussy batter.
Pour the batter into the pan and bake until golden on top, risen high, and a toothpick inserted in the center comes out clean, about 1 hour. Be sure it is fully cooked when you take it out - it is a big cake. Let the cake cool 15 minutes. Remove the sides of the pan and let cool completely. Transfer the cake to a serving platter.

Cover with blackberries and white currants. Serve with whipped cream, creme fraiche, parfait, or ice cream.


Note:  I have a convection oven, so I reduced the cooking time down about 10-15 minutes. If your oven runs hot bring it down a bit.

Friday, May 27, 2011

Had to make it.....Texas Buttermilk Sheetcake

Sometimes you just want some dark chocolate and nuts and this is fast.
The recipe is further back in my blog.

This one hits the spot. 

Tempura Garlic Spam Musubi

Tempura Garlic Spam Musubi 

Well here you go, Tempura Garlic Spam Musubi.
I tell you this hit the spot too.

Homemade Shredded Beef Tacos

No explanation right? 
Shredded Beef Tacos

Combination Tempura

Been on a Tempura kick lately,
so this time, we have Tempura Yukon Gold Potato
Aspragus and Broccoli
Salmon and Shrimp

For the batter, you can use Tempurakanko but I have used 3 types of Japanese Tempura and
I prefer the Hime Brand it's nice and light

Tempura  Dipping Sauce:

1 Cup Dashi
1/4 cup Lite Shoyu
1/4 cup Mirin 
1 Tablespoon Sugar 
1 Teaspoon Honey 

Heat sauce until warm and serve warm.  

Monday, May 23, 2011

Huckleberry and Blueberry Croissant Bread Pudding

Huckleberry and Blueberry
Croissant Bread Pudding

I think cooking or baking keeps my mind off being sick, but augh well, I had purchased some beautiful
Huge Blueberries and I had some stash of Huckleberries in freezer didn't want to use them all up.
I also had 2 stale croissants hubby never got around to eating.
So voila .....bread pudding and I just love Huckleberries!!

Tempura Garlic Spam Musubi oh yeah!!!

Tempura Garlic Spam Musubi 

One of the calabash posted a tempura musubi a while back, and since I have been
in Tempura mode and I haven't been feeling great with Asthma and Allergy problems, I stood in the kitchen
and well what do I make. 
I had made Spam for hubby's lunch while I went to work and used up the left over and
Oh and side order Tako and Masago.

Sunday, May 22, 2011

Keahi (Kay-ah-hee) on the way to Fed X Station with Mommy

Our new baby on the way to Federal Express to send work out.
Want her to get used to riding in the car for long rides.  She does so good too.
As long as she doesn't start chewing on the seat and doors hehehe.  She is 3 months old now
and had her 2 round of shots today. 

This is a smothered Egg Foo Yung
3 organic eggs
1/4 teaspoon of Baking Powder
Bean Sprouts
Shitake Mushrooms
Pancetta Lardons cooked and set aside prior to assembly

2 cups of chicken stock
1Tablespoon Shoyu
1 teaspoon Oyster Sauce
1 teaspoon regular brown gravy
salt and pepper
Corn Starch Solution:
2 Heaping teaspoons caron starch  to 1 cup water

There's nothing like Egg Foo Yung, it's quick, it's filling and yummy.   I happened to have some fresh Bean Sprouts and Shitake Mushrooms, I didn't have any Char Sui Pork but I did have Pancetta on hand which worked.

Beat the 3 eggs
slice shitakes
dice green scallion
clean the bean sprouts I like to clean those loose tails off rinse and dry well in a salad spinner
you don't want the extra moisture
add this to eggs then salt and pepper

I made one big omelette with this you can make them smaller
cook on low heat and be patient it will take time to cook I just don't like the egg to cook faster then the veggies. Flip it over cook the other side and slide on to dish

While the egg is cooking start the gravy you can thicken with more cornstarch solution as needed.

Serve with brown rice voila

Thursday, May 19, 2011

Garlic Parmesan Chicken Wings
Move over Wingstop.  Hehehe

This were just simple as pie.
1 pkg of party wings (organic if you can)
My flour crust:
1/2 cup flour
1/2 teaspoon Old Bay Seasoning
Salt and Pepper
 1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder

Fresh grated Parmesan Reggiano

Fry wings like normal 350 degree oil

In a pan melt 1/2 stick butter slowly add 1 tablespoon of olive oil
add fresh crush garlic ( I take 3 cloves and make a paste with salt and pepper)
add to butter olive oil,
add a little sprinkle of garlic and onion powder

Once chicken is done in a bowl toss the butter/olive oil all over the wings
Place unto serving bowl then sprinkle with Fresh Parmesan

Yes, I eat these with brown rice :-)

Ginger Beef

Ginger Beef
Skirt Steak or Trip Tip
1/2 sweet onion
1Tablespoon Fish Sauce or 1 squirt of Anchovy paste
1 teaspoon crushed garlic
4 slices of fresh ginger
2 scallions diced thinly set aside
Salt and Pepper

Gravy solution:
1 heaping Tablespoon of Mochiko Rice Flour
1 teaspoon Oyster Sauce
1 Tablespoon Shoyu
1 cup water
This was one dish my dad could really cook.  It was always perfect.  I make it good but miss my dads! 

I'm trying to figure out how to word this one, because this one I cook by memory.

My dad always used a round steak for this.
I use a nice skirt steak that has some good marbeling.  I'm lucky as our butcher here always has some nice sized ones here and makes enough for 4 people.

Slice thinly and across the grain the beef after slicing.
Slice and dice thinly the sweet yellow onion
crush and paste your garlic cloves 2-3 cloves is plenty

Saute' the onion in some olive oil, once translucent then add the garlic followed by the meat
season the meat.  Once it has sauteed for a bit add 1/2 cup of water and let simmer for
30-45 minutes I do this so the meat becomes quite tender.
Once the water has evaporated add the fresh ginger and add just a little more olive oil perhaps a teaspoon
saute it up add the Mochiko/Shoyu/Oyster  Sauce solution.

Turn the heat up bit as the heat activates the Mochiko, if it's too thick then here you can add slowly in more water to loosen up the gravy.

Taste to add more seasoning if needed add the green scallion and serve with white or brown rice.


Tempura Jumbo Prawns, Kentucky Beans, Asparagus and Broccoli
Homemade Tempura Sauce

Bean Cake with Pork

Hmmm, like the Ginger Beef trying to figure out how to write this one out, I just only know it in my head.

You'll need:
1 pork steak sliced thinly
or Pick up a pkg of pork that may have been sliced for pork stew or sweet and sour
1/2 yellow onion
2-3 crushed garlic cloves (make into a paste)
1 Tablespoon Fish Sauce
1 Tablespoon Shao Xing Cooking Wine
1/4 water
2 scallions sliced/diced and set aside
1 container of Extra Firm Tofu discard water and cut into squares
Cornstarch Solution:
2 Heaping teaspoons of baking powder
1 cup of chicken stock

In a wok ( I purchased a Wolfgang Puck Wok and I love it)
Saute' the onion then add the garlic followed by the sliced pork, stir this around
add the Fish Sauce (if you don't have fish sauce add a good squirt of anchovy paste)
add the Shao Xing cooking wine, add the water salt and pepper, then simmer until water evaporates
should be about 15-20 minutes on medium heat, this gives a chance for the seasonings to marry.
Once it starts to evaporate you'll know then saute in the tofu and toss gently then add the cornstarch solution, here you can add more water if the gravy sauce is too thick.  It's easier to thin out then to try to rethicken.
If needed you can add more cornstarch solution to thicken.

Add the scallions and serve with rice (Brown or White)

Friday, May 13, 2011

Huckleberry Panna Cottta
I just love Huckleberries!!!

Panna Cotta

1 Cup of Heavy cream
1/2 Cup of Half and Half
1 heaping teaspoon of malted (Carnation is fine)
1/4 cup of sugar
2 Gelatin Sheets
1 teaspoon of Vanilla Bean Paste
Huckleberry Puree 1/2 cup (I blended Fresh Huckleberries and a teaspoon of Huckleberry Jam with a litte water)

Heat the cream and half and half and sugar in a medium pan don't let it boil  add in the vanilla paste,malted milk then the huckleberry sauce
add in the gelatin sheet and they'll melt away stir well

Pour into your ramekins let cool completely and place in fridge until firm and ready to serve voila!!!

I was very very busy with work today.  Part of being with Loss Mitigation with my Company so I have been glued to the phone the past week.
So tonight I made grilled cheese sandwiches with Manchego and Gruyere, Pancetta and Chive
Orzo Pasta Salad with olives, peas, julienned carrot and chives. Vinaigrette with Balsamic, Lemon, Anchovy Paste and Olive Oil.

Keahi will be helping with my Blog.....however she will be much bigger in a few months.
Bon Appetit

Our latest addition to our family, this is Keahi  (Kay-ah-hee) She's a lovely girl and well behaved.  She has puppy tendancies but overall good girl.  I think she'll be a wonderful dog.

Sweet and Sour Shortribs with Penne Pasta

Sweet and Sour Shortribs with Mini Penne Pasta

I haven't been cooking anything majorly delish, been busy with numerous things including a new Husky Puppy.

My mother in law made the most delicious Sweet and Sour Shortribs.  Our daughter put together a mini cookbook of mom's items that we loved.

Sunday, May 1, 2011

Homemade Corned Beef Hash

Corned Beef Hash for breakfast this morning.