Char Siu or Chinese Bar-B-Que Chicken

Since moving to the ‘Middle Of The Desert’, I have been looking for ways to make dishes and/or ingredients that I use in dishes inspired by Hawaii.  One dish or ingredient that I’ve been experimenting with is Char Siu or Chinese Bar-B-Que. I’ve made mention that I’ve tried acoupla different sauces or dry mixes that season the meat to achieve the desired flavor.

[photo credit to Walmart.com]

On this go `round, I tried Lee Kum Kee Char Siu Sauce.

My favorite Green Grocer had lovely little Organic Chickens on sale and you know me already, a light bulb went off over my head  💡 … let’s try Char Siu Chicken.  I was going to make it Huli Huli Style but the Monsoon storms finally started and they can be very unpredictable, so I  tossed the birdie in the oven in stead.

I marinated the deconstructed whole Chicken in a half jar of the Lee Kum Kee sauce for three days and then roasted it off at 375° until the breast meat reached 165° and the dark meat got to 175° … DONE!  I mean come on man, how ONO  (delicious in Hawaiian 😉 ) does that look?!

Looks pretty, but the taste isn’t quite there, for me nor DH anyways.  So, what to do with all of this Chicken you ask?

Fried Rice! 

Mise en place or everything in place before you start is always a good bet.

HEH!  What happened to the photograph of our finished product?

OOPS!  Sorry, I got so excited, I forgot that part of this story, but you know how it all goes, right?

WHOA! That’s alot of Fried Rice

[File Photo]

I packed up some of our trial run Char Siu Chicken Fried Rice to share with the gals in our Community’s Office and then we had the rest for our lunch.  DH wasn’t all that thrilled with this version, “I like Char Siu Pork!  Stick with tradition!” 😀

 

 

 

Advertisements

I’d Love To Chat, But …

… we gotta get this fixed!

Poor Dear Husband was removing our carry-on bag from the overhead bin on our return trip from Hawaii and THIS happened … a detached Bicep tendon, OUCH !!!

His entire arm, from the tendon tear down, turned an unbelievable shade of black and blue!

OYE! 😥

We were very very  fortunate to be able to get in with a surgeon quickly enough to have this re-attached, in a cast and to begin Physical Therapy all within less than a month from the injury!

Lesson learned: DON’T DO THAT!  😡

SO, I’ll be with you all again, soon, we need to get DH on the mend …

Auntie Doni’s Somen Salad

In Hawaii, there are many cultures that have influenced the cuisine there.  Japanese-style dishes are just one of them that I really enjoy. Since it’s already starting to heat up here in My Kitchen In The Middle Of The Desert, this recipe came to mind recently and I thought I’d share this lovely cold salad to add to your Summer menu.

 

Auntie Doni’s Somen Salad

Serves 3

Salad Ingredients:

½ of a package of Somen Noodles

1 C. Lettuce, shredded

½ C. each, Carrots, Char Siu or Chinese BBQ Pork, Kamaboko or Steamed Fish Cake, julienne

1 C. Hot House Cucumbers, julienne

1 Egg

1 pinch each, Dashi Powder and granulated Sugar

2 stalks of Green Onion, sliced finely

1 tsp. Sesame Seeds

 

Prepare the Noodles, following the directions on the package; drain well and set aside.

Beat the Egg along with the Dashi Powder and Sugar.  Cook up as a flat omelette, cool and julienne finely; set aside.

[I always use Aloha Brand Shoyu in all of my recipes]

Dressing Ingredients:

⅓ C. Chicken Broth

1 Tbsp. each, Rice Vinegar, Soy Sauce, granulated Sugar, Sesame Oil

Heat the Broth in the microwave for 30 seconds or less, just enough to dissolve the sugar.

Combine as of the Dressing ingredients in a tightly sealing jar; set aside.

Now that you have everything together, or what’s called your Mise en Place, it’s time to assemble our salads.  Be sure that all of the ingredients are well chilled.

I like to make individual salads, but you can combine all of the above as one big Family-style salad and let everyone serve themselves.  Dress your salads just before serving though.

Now this is just how I do it, you put yours together how you feel is best.  I like to start with the shredded Lettuce in a bowl, with the Noodles next; then artfully arrange all of the “goodies”.  

You could stop at this point, cover, stash them in the `fridge and serve later.  This is a great make-ahead dish for dinner or even a potluck.

When your ready to eat this gorgeous looking creation, spoon the Dressing over the top and combine everything well.  I find that using my hands works best, but it’s up to you.

This is quite a refreshing salad and it’s also surprisingly filling.

The toppings of the salad can be whatever your family craves.  What about Shrimp or Crab; some folks use cooked Spam®, Deli Ham, Cilantro, Mung Bean Sprouts, or even go Vegetarian and use Tofu — you decide.

Our family likes loads of goodies, no matter the kind.

ENJOY!

A Dinner Request

Sometimes, you just want something simple, tasty, and nostalgic for dinner.

DH had made what I thought at first was an odd request for supper, “Let’s have Mac and Cheese with Hot Dogs one night”.

Okay!

I made a little more grown-up version of a School Lunch favorite with Trader Joe’s Hatch Chile Mac & Cheese, along with a lower sodium, tastier Hot Dog, cut up and pan-fried-crispy.  I thought that Peas & Carrots would really throw it all into the kiddo range, dont’cha think?

😀

Another New Pot?

YUP !!

I have been ogling this pot for a long time now, and a gal on one of the Food Forums that I participate in had posted that she found this at a bargain-basement price.

I ordered this Tramontina 3.5-Quart Enameled Cast-Iron Round Dutch Oven from Walmart.com for $35.97.  Now, I had seen this same sized pot in the store for $25.00 but NOT in this gorgeous red.

I’m not sure what I’ll cook first in this beauty as yet, but it’ll look pretty, that’s for sure.

 

Aloha Shoyu Brand Guava Pineapple Teriyaki Glaze

I had seen this new-ish product put out by my most favorite Soy Sauce Company from Hawaii; it took me awhile to find it, but I did when we were in Peoria at Lee Lee’s.

I also stocked up on my favorite Shoyu or Soy Sauce as you may call it, YEAH!!!

So let’s get cookin’ …

I marinated Boneless-Skinless Chicken Thighs in the Glaze for a good 24 hours, and then grilled the meat.

I had bought a fresh Pineapple and chunked it for snacking on, and thought that It would make a tasty side to the Guava Pineapple Teriyaki Chicken.

Never have I ever  made Grilled Pineapple before, really!  It was ONO!

I served it all up with some Fried Rice and called it

DELICIOUS!

If you can’t find Aloha Shoyu Brand Guava Pineapple Teriyaki Glaze in your market, try here:

Guava Pineapple Teriyaki Glaze – 20 oz

ENJOY!

Copycat Starbucks Bran Muffins

My husband has breakfast with his life-long buddy just about every Saturday.  Lately, they’ve been going to Starbucks for coffee and a baked good.  I asked DH to bring back one of their Bran Muffins, which are soooo yummy!

Then it dawned on me, why not make my own?  I searched the internet and settled on this recipe:

https://www.geniuskitchen.com/recipe/starbucks-bran-muffins-404763#activity-feed

Meh, not so much.  I’m not sure why I wasn’t wow-ed by these muffins… was it the recipe?  Or was it the dried Apples that I found at the local market, that had absolutely no Apple taste to them, dunno … but I’ll go back to making my standard Bran Muffin recipe, from the side of the cereal box.