Sunday, January 11, 2009



Cassava(This can be purchased already grated at some asian or latino markets)
Coconut Milk (Canned works just fine)
Bit of brown sugar and butter


1. Use a grate to scrape the cassava into small pieces smaller than a grain of rice.
2. Do the same with the Coconut, then squeeze the milk out of the coconut.
3. Mix the scraped cassava with sugar to make it a nice brown color
4. Add the coconut milk to create a thick mixture
5. Rub the inside of a cake pan with butter to prevent sticking**see below
6. Put it straight away into a hot oven - this is not a bread so the cake takes about 45 minutes to make.
7. The cake should have a firm but moist and soft feel and be brown on top with a thin skin.
8. Cut and enjoy!

Cassava cake is delicious and is normally served with afternoon tea or breakfast.

**The cake can also be baked individually in foil, and seal well.

Sunday, January 4, 2009

Dry Mein

1 serving Sun Noodle brand Hawaii’s Original Saimin Old Style (including dashi broth packet)
1 14 oz. can chicken broth
2 cups water

2 tablespoons shoyu
1 tablespoon oyster sauce
1/2 to 3/4 teaspoon dashi or saimin broth powder diluted with 2 tablespoons hot chicken broth
2 tablespoons vegetable or canola oil

1/2 cup chicken stock
1 tablespoon powdered dashi saimin broth
Chopped green onions

Charsiu, cut into strips
Kamaboko, cut into strips
Bean Sprouts
Green Onions, chopped

Bring entire can of chicken stock to a boil in a medium-sized pot. Pour about a half-cup of the hot chicken broth in a small serving bowl on the side. To this, add 1 tablespoons of the powdered dashi saimin broth (in the packet) and stir to fully dilute and combine. Garnish with green onion (this also adds flavor!).

To the chicken broth pot, add 2 cups of water and bring to a boil once again. Once its boiling, add the fresh saimin noodles and cook until al dente, about 3-4 minutes. Drain noodles thoroughly (you can save the hot chicken stock & water to cook another serving by pouring it out into another pot).

While the noodles are cooking, in a small cup or bowl, combine the shoyu, oyster sauce, diluted dashi saimin broth and oil together using a spoon, whisking briskly to infuse the oil with the other ingredients. This is the key component in the dish, so the better you mix it and taste it to your liking, the better!

Immediately after draining, place hot, cooked noodles into a large mixing bowl. Now drizzle the soy, oyster, dashi and oil sauce mixture slowly (emphasize SLOWLY!) onto the noodles and toss to evenly c0at. Add just enough to taste, better underdoing it than overdoing it. Go by the feel of the force, Jedi master. lol But seriously, do that.

Then add sauce-coated cooked saimin noodles to serving bowl and top with all your garnishes. Serve immediately while hot along with the side bowl of broth. Enjoy.

Sticky Rice

28 min | 3 min prep
  1. Place your preferred amount of rice in the rice cooker and wash three times by filling pot with water and draining it off just until the rice is about to spill out of the pot.
  2. After washing, fill pot with water until the water reaches the first line of your middle finger when you stick your middle finger down and JUST touch the rice.
  3. Cook rice using cooker, which automatically shuts off or clicks to warm setting depending on your cooker.
  4. Your rice should be nice and sticky and soak up the great flavors of anything you are adding to it, and it should also be great by itself.
  5. *Note* Over-washing rice will give it a distinctive fishy flavor that is NOT good.