Sunday, December 28, 2008

Vietnamese Fresh Spring Rolls

2 ounces rice vermicelli
8 rice wrappers (8.5 inch
8 large cooked shrimp - peeled,
deveined and cut in half
1 1/3 tablespoons chopped
fresh Thai basil
3 tablespoons chopped fresh
mint leaves
3 tablespoons chopped fresh
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped

1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
4. In another small bowl, mix the hoisin sauce and peanuts.
5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures

source: All Recipes

Uncle Willy's Haupia


Coconut Milk 4 cups

Sugar 1 ½ cups

Milk 2 cups

Cornstarch ¾ cups

In a bowl, whisk together cornstarch and milk

In a saucepan, on medium, heat coconut milk and sugar

Add milk and cornstarch mixture, stir constantly

Heat mixture until it thickens. Do not boil

Pour into 8 inch square pan and chill

Cut into squares


Chicken Long Rice

2 Chicken thighs or 1 chicken breast boiled until cooked, slightly cooled and cut into pieces
 (I like to cook the chicken with the bones for more flavor and nutrition.)
1-2 tsp. grated ginger, (depending on your preference of taste)
1-2 cloves garlic minced
2 bundles of bean thread noodles
 1-1/2 C. low sodium Chicken Broth
1 Carrot- Julienned (optional)

Salt pepper to taste
Chopped green onion
Add dashes of soy sauce to taste. 

Add chicken to a pot and cover with water. Add ginger and garlic. Cover the chicken and cook on medium high.
Meanwhile as your chicken is cooking, soak noodles in warm water for 20-40 minutes until soft, so they don’t soak up all the chicken broth. Cut noodles with scissors if desired. I like them longer. When the chicken is done, reserve broth and  remove the chicken and de-bone it. Cut it up or shred it.  Discard, skin and bones. Put the chicken back in the broth and drain the noodles, then add them to the pot. Add the carrots to the pot. Next, pour in the cans of chicken broth, bring it to a simmer and cook until long rice is translucent. 
Salt and pepper to taste. Add in chopped green onion or garnish individual bowls with the chopped green onion.

Enjoy the deliciousness! 

Mihana’s Teriyaki Chicken


4-6 Servings

5 lbs Chicken Thighs

2 Cups Flour

2 Cups Soy Sauce

½ Cup Sugar

½ Cup Green Onions diced

5 Cloves Garlic minced

½ Tbsp Hot Sauce

½ Cup Worcestershire Sauce

2 Tbsp Garlic Salt

6 Cups Canola Oil

In a bowl combine chicken with garlic salt. Place in refrigerator for 1 hour.

Heat oil in frying pan to 350 degrees.

In a large bowl, combine soy sauce, sugar, green onions, garlic, hot sauce and Worcestershire sauce. Mix together.

Place flour in a large bowl.

Roll chicken in flour and dust off.

In small batches, place in frying pan and fry until golden brown. Internal temperature of 160 degrees.

Place each cooked batch into soy mixture for 2-3 minutes.

Serve on a platter.