Guava Coconut Bars My Way 

Aloha......I know it has been moons since I have posted to my blog. 

I'm just too  BUSY at the office I have no time to do so.  I cook but half the time and have forgotten 

to take the photo. 

So down time today while at home and it's 102degrees outside. 

Today I made made Guava Coconut Bars a small batch in a small 8 x 9 pan. 

Ingredients
Cookie crust:
½ cup McCann's Oatmeal processed to flour
1/2 cup all purpose flour
4 Tates or any White Chocolate Macadamia Cookies
  (I put the oatmeal and cookies and process to a flour)
½ cup confectioners’ sugar (plus extra for sprinkling)
¼ teaspoon salt
1stick good butter, melted and cooled

Guava Coconut filling:
4 large eggs (We're lucky we have our hens for eggs)
½ cup Guava Puree
¼ cups granulated sugar ( I actually use C and H stevia light for baking that I process with dried lemon verbena)
¼ cup all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon of Guava extract
1/2 teaspoon Mango extract
1/8 cup of dried coconut

Instructions
1. Preheat oven to 350 degrees and Line 8x8 inch pan with baking parchment.
For the Cookie crust:
2. In a large bowl, whisk together flour, confectioners’ sugar, and salt. Stir while streaming in melted butter stir until just combined. Spread shortbread dough evenly into bottom of pan and bake at 350 degrees  for about 20-25 minutes, until slightly golden brown
.
For Guava Coconut  Filling:
3. While crust is baking, in a mixing bowl use an electric mixer to beat eggs on high until frothy, lighter in color and slightly thickened. Lower speed to medium and beat in guava puree and sugar. Sprinkle in flour, baking powder and salt; mix well.
4. Pour mixture over shortbread crust. Bake at 325degrees  until set 20-25 minutes.
Remove from oven and allow to cool completely.

When ready to serve, sprinkle with confectioners’ sugar before cutting. Makes about 16.

Malted Mango Butter Mochi Waffles 

Yup, you said it, I made my first ones a bit back, but never got around to posting them on 

the blog. 

So here you have it.  Sometimes you just don't want the whole pan of Butter Mochi. 

This is another way to carry the snack to work if it makes it and tastes like 

edges all over. 

Haumea's Mochi Waffles

·                                 ⅔ Mochiko Cup Flour

·                                 1/4 cup a/p flour

·                                 2 Tablespoons White sugar I used 1 Tablespoon C and H Stevia light for baking

·                                 1 heaping Teaspoon of Brown Sugar

·                                 2/3 Teaspoon Baking powder

·                                 ¼ Teaspoon Salt

·                                 1 Egg

·                                 1/2 cup milk  or coconut milk

·                                 3 Tablespoons Butter, melted

·                                 1 Tablespoon Malt Powder

·                                 14 cup of white chocolat chips

Heat waffle iron, mix ingredients add white chocolate chips, or fresh fruit

Cook 6 minutes

 

 

 

Li Hing Pickled Mango

 

I have been going nuts the past week and wanted my Kaua'i Tutu's pickled mango.

So my daughter and trekked to the market today and low and behold we found to of

most perfect firm green green mango.

 

I made just enough pickling liquid for the above jars.

 

2/3 cup Seasoned Rice Vinegar

1/3 Regular Cider Vinegar

1 Tablespoon Brown Sugar

1 heaping teaspoon of my c and h stevia light blend with lemon verbena

1/4 teaspoon ala'ea Hawaiian salt (the red one)

1 teaspoon shoyu

1/2 cup water

1 teaspoon Li Hing Powder

 

 

Boil the mixture then let cool completely,

Slice the mango up, prep the jars once cooled

then pack and pour then place in fridge.

 

I usually wait 2-3 days but by week end should be ono.

 



Chicken Tinola with Long Rice

Kinda Filipino kinda Hawaiian

 

Last week marked 7 years after my mom left us for the heavens.  She could cook certain dishes of course influenced living in Kaua'i.  I so missed her last week.  But this is my version of Chicken Tinola with long rice noodles.

 

 



 

 

Somen Salad

 

Aloha bloggers, it's been a while since I've come in here.

The new workplace has me busy.

 

This has been the worst year of allergies for hubby and I.

 

Well tonight I made Somen  Salad I had made this in a while.

 

I didn't have any Chinese Char sui, but I did have a piece of left over

pork steak. So I sliced that up, some Kamaboko fish cake, snap peas,

asparagus, carrots and snipped chive.

 

Somen noodles cooked to directions. Usually 3 minutes

 

Somen Salad Dressing;

2 Tablespoons Sesame seeds toasted

2 Tablespoon light colored shoyu

1 teaspoon brown and white sugar

1 Tablespoon Mirin

1 Tablespoon Rice wine vinegar (seasoned)

Salt and Pepper

1 teaspoon  Sesame Oil

1/4 cup canola oil

 

Mix and toss into noodles and veggies and serve cold.

 



Modified Portugeuse Bean Soup

My pot of Modified Portugeuse Bean Soup

I have been in between things and haven't been able to update my blog. I have been craving this soup in a while.  My mom loved this soup and she made it time to time.

I modified it a little.

1 Goveas Portugeuse Sausage from Hawaii of course. Diced small or diagonal

1/2 of Tocino Pork Loaf (Filipino Sausage) Diced small or diagonal

1 Spanish yellow onion diced

1 small Yukon Gold Potato diced
1 can cannellini beans or kidney beans

1 small carrot diced small  (Save potato and carrot for the last 8 min. of cooking)

3 cloves garlic diced/crushed

1 Tablespoon tomato paste

1 teaspoon onion powder

1/2 celery salt

1-2 Kumato/Brown tomato (they have lower acid I blended this with 1 clove of garlic) 

1/2 Savoy Cabbage or Napa ( I like the taste of the Savoy) Save for the end

2 teaspoons sugar

1 squirt of Umami paste

1 teaspoon thyme leaves

Wondra or Cornstarch slurry on the side

1/2 cup of Isreali Couscous

4 cups of chicken stock or beef stock

Salt and Pepper to taste.

Cooking time about 2 hours.

Saute the onion and garlic followed by the tomato paste and blended tomato to cook out the raw taste.

Add both sausages and seasonings, add stock, seasonings thyme leaves, sugar, Umami paste, bring to boil then reduce to medium simmer for 1.25 hours, then add the beans and simmer an extra 15 minutes.   Add couscous and cook the 10 minutes, then add potato and carrot cook until the veggies are fork tender, if the liquid has evaporated too much then add some more liquid, if there is too much liquid add the wondra or cornstarch slurry to slightyly thicken bring up to the boil it should thicken, turn off then add the cabbage and stir around leave cover off, then it's ready to serve.

Bon appetit.



Kalua Pig Ravioli my way

Yesterday I made a batch of Kalua Pig.

We ate what we wanted then, I started to Food Saver and make small bags and toss in freezer for another day.

Well, wondering what to do with the batch in fridge, I had some wonton Pi and well here we have it.,

Kalua Pig Ravioli my way.

Tempura Garlic Spam Musubi

Tempura Garlic Spam Musubi 

Well here you go, Tempura Garlic Spam Musubi.

I tell you this hit the spot too.

Poke Stacked my way inspired by Chef Alan Wong

I was so inspired and it was Onolicious!!!!

Tako Poke with lots of Tobiko mmmmmmmmmmmmmmmmm need I say more?

Chili my way

I was ono for Chili, well I'm thousands of miles from the nearest Zippy's or Bubba's Chili in Kapa'a or Hanalei.  Well there's Zippy's at Oto's and Sakura but I want it fresh.

So I made my own. Bon Appetit.

Chicken Long Rice

Yesterday was a extremely long day, one of those I wish I was 20 again and had all the energy in the world to accomplish everything. My company was participating in the HOPENOW event with many Lender's and helping folks keep their homes from going into Foreclosure.

I cooked early this morning woke up at 5a.m.  Made fried rice for Papa for his lunch and Chicken Long  Rice for his lunch today and for his work lunch.

Broke da mouf for me it did.

Okay this is breakfast fried rice but can be an entree' or by itself fried rice

This one has medley Brown Rice and Genmai Brown rice and wild rice Medley no white rice in this one.

Chives, Scallion and Cippolini Onion, Pancetta and scrambled egg.

Lunch and Dinner all done

Okay for lunch was the top Sweet and Sour Pork, homemade of course.

I made regular sweet and sour sauce with no ketchup.

For dinner is the above Shoyu Chicken now it will rest until dinner time.

Then Hula Class tonight with Papa Kiele.

Here is my Shoyu Chicken Recipe

Ingredients

 4 chicken thighs and  4 chicken Legs

 3 cups low-sodium chicken broth

 1 cups low-sodium soy sauce or  Aloha Shoyu

1/2 cup packed light brown sugar

1/2 cup mirin

2 Tablespoons of Oyster Sauce

4 medium garlic cloves, smashed and peeled

1/2 of a Sweet Onion

2 Tablespoons of Honey
1-inch piece ginger, sliced 1/2-inch thick and smashed

1/2 teaspoon freshly ground black pepper

5 tablespoons cornstarch dissolved in 5 tablespoons water

Thinly sliced green onions, for garnish

Directions

Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.

Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.

Serve with Brown Rice Medley.   (My medley is Brown Rice I get the Brown Rice that is a little more expensive Sukoyaka Gen Mai Brown rice)  Most of the brown husk is removed still good for you though)

Dinner Tonight a tad late

Here is dinner tonight.  It's a tad late tonight.  I had a little tumble at WalMart earlier at the cashier stand.

I was looking at Willy Wonka Candy in a canister.  Hard Pomegranite with a soft center. As I read the dang thing I said, no I don't need it.  I went to put it back like a good little big girl and I slipped and fell so fast.

I bruised my knee hip.  They took a report.  Yes it swelled and the skin ripped off.

Anyhow while I worked out shakes, anxiety and adrenalin.  I came home and here we are.

Ahi Tuna Tartar with a mixed green salad and avo's with a blood orange vinagrette.

Organic Nood Udon with left over Cracklin Pork Belly and Chive with Dashi.

Sinple tonight.   Bon Appetit'

The best Blood Orange Vinegar I've tasted and the Pomegranite.  I am going back for more.

Chateau St. Jean.

Dinner tonight 4.5.2010

Dinner is served, Ahi Poke, and Furkaki Chicken and Furakaki Brown Rice.

Ahi Poke and Seaweed Salad

Ahi (Sashimi Grade Ahi) fresh too, with Seawood Salad.  Yes I poke'd it myself.

Chili Sesame Oil, Ponzu Sauce and Toyu, Salt and Pepper

Kalua Pig Lumpia

Lumpia made with Kalua Pig, mixed vegetable medley of corn, edamame, green onion, garlic, green beans and red bell pepper. 

Portuguese Bean Soup

I remember my mom's but I am now making this by memory and help of other recipes. This one came out pretty darn ono.

Kobe Loco Moco My Way

Kobe Loco Moco my way....oh rice stay underneath

Big Island Cookies Brownie Assortment

From same gift package these came too. Ay ay ay