Thursday, November 29, 2012

CBS Baking Show



CBS is NOW CASTING NATIONWIDE AMATEUR BAKERS for a fun new BAKING COMPETITION SERIES!

Are you a passionate amateur baker? Can you whip up an impressive cake, tart or loaf of bread? You may be the perfect candidate for an exciting new competition baking series on CBS!!

Amateur skilled bakers will compete against one another in baking challenges that will test every aspect of their baking skills. At the end of the competition, one baker will ultimately be crowned the winner. The series follows the trials and tribulations of the competitors – young, old, from every background and every corner of the United States – as they attempt to prove their baking prowess.

We are seeking all types of non-professional bakers from across the country, whether you're an athlete, teacher, truck river or retiree, as long as you have the zest for baking, we want to hear from you! 



Tuesday, November 13, 2012

Mochiko Chicken






Mochiko chicken is delicious. It's sort of an island style chicken nugget. It's definitely more of a Japanese/ Hawaiian dish. You can purchase some Mochiko Flour  or Aloha Soy Sauce from our online store. Our kids love this chicken. The cornstarch and rice flour make a light batter and the Aloha Soy Sauce (Shoyu), Garlic and sesame seeds make the batter deliciously flavorful! Serve hot over rice or shredded cabbage.



 Prep Time: 4 hours to Overnight for marinating.

 Ingredients:

o 3 lbs boneless skinless chicken thighs
 o 1/4 cup Mochiko Sweet Rice Flour
 o 1/4 cup cornstarch
o 1/4 cup sugar
o 1/2 teaspoon salt
o 2 eggs
 o 5 tablespoons Aloha shoyu ( aka soy sauce)
o 4 -5 garlic cloves, minced
o 1/2 cup green onions, sliced (optional)
 o 2 tablespoons sesame seeds (optional)

 Directions:
 1. Cut chicken into nugget-sized pieces.















2. In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt. Mix well.














































3. In a small bowl, combine eggs, shoyu, and garlic.


































4. Whisk shoyu mixture into flour mixture, until combined and smooth.

















5. Add chicken to mixture and stir gently.
















6. Marinate at least 4 hours; overnight is even better.
7. Deep-fry until golden brown.
















8. Garnish with Green onions if desired.