Category Archives: Really Ono Food

Homemade Char Siu, Round Two

I’ve already shared with you all about my first go at making my own Char Siu and that I knew that I could do better; so now we come to Round Two.

We went to “The Big City” in search of some of my beloved local-style ingredients and I came across this

   

Hmmm!

This should work just fine.

I found a package of Country-Style Boneless Pork Ribs aka Pork Shoulder in my deep freeze and just knew that a fattier, smaller sized cut of Pork would make for wonderful Char Siu or Chinese Bar-B-Que Pork.

I cut the ribs a bit thinner so that we’d have more surface area for that yumminess to absorb.  I left them in the `fridge for 48 hours, turning and massaging the meat in the marinade in every so often.

I drained the now spent Noh Foods of Hawaii Char Siu Sauce & Marinade off of the meat, preheated the oven to 350° and arranged them on a foil lined sheet pan with a rack inserted.

After roasting for about 30-40 minutes; I checked the internal temperature for about 145° … we don’t want well done Char Siu.  Once cooled, I started slicing and taste-testing, of course.

Oh my gravy all over my two scoop rice (that’s OMG! in my world) THAT ^^^^ is a~maz~ing!

DH and I must have snarfed down a good half pound of the pound and a half of meat  that I cooked.

I had been looking for the powdered mix again,

… but ya know, I think this bottled sauce was far  superior.

Next time, I’m going to reserve some of the sauce for dipping AND  believe me, there will be a next time!!

 

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Hawaiian-Chinese Style Chicken Noodle Soup

I know that I’ve talked about this soup in the past, but it’s been a while and seeing as it’s still kinda cold here, let’s make soup!  This is a super easy, old favorite of mine from Hawaii.

 

Chicken Long Rice

1 boneless-skinless Chicken thigh

2 C. Chicken Broth (I tried Swanson’s Cooking Stock, I really liked it)

2 C. Water

1 Garlic clove, peeled and smashed

½ inch piece of fresh Ginger Root, cut into matchsticks (I used more like an inch)

A pinch of Sea Salt (taste before adding, you may not need it)

1/3 of a package of SaiFun or Bean Threads (Long Rice)

3 Green Onions, cut into 1 inch pieces

In a medium-sized pot, add the water, broth, chicken, ginger and garlic; cook until the chicken is very tender.  Remove the chicken to a bowl and allow to cool slightly.  Shred the meat and return it to the pot.  While the chicken is cooking, place the bean threads into a large bowl of hot tap water to soak for 30 minutes.  Strain the long rice and place into the soup; simmer partially covered for about 30 minutes, until the long rice is also tender.  Add the salt, if needed,  and the greens onions just before serving.

This is my favorite brand of Long Rice

YUM! Chicken Long Rice

This recipe will make 2 very large bowls or 4 small servings.  The dish also freezes very well.  Go ahead and eat those little bits of fresh ginger, this is really good for you, especially when you’re not feeling well, oh and the garlic too.   A trick I learned a long time ago was to take your kitchen shears and cut up the Long Rice in the pot, they are very long.

There are other variations to this recipe, such as adding Black Mushrooms or Hot Chili Peppers.  Some folks do not care for the garlic, others the green onions.  You take this recipe and make it your own, but do try it and let me know what you thought.

Hawaiian comfort food, Chicken Long Rice

Comfort food

My most recent batch of Chicken Long Rice

Aaahhh!

Homemade Char Siu or Chinese BBQ Pork

Since we’ve moved to Northern Arizona, I no longer have an Asian Market within an hour’s drive of our home.  This means that when I run out of one of my beloved local-style foods or ingredient, too bad!  For the most part, I’ve been able to stockpile most of what I need to create the dishes from back home, but one item that is quickly consumed in our house is Char Siu or what folks here on the mainland call Chinese Barbecued Pork.  Other names you may see are chasu, chashao, cha sio and char siew, barbecued meat, xa xiu.  Whichever name you like, its dang delicious!!!

For the most part, I use Char Siu in Noodles Bowls

This Noodle Bowl was mine

And my Fried Saimin or Fried Noodles

So, as I’ve done in a number of cases of need, I figure out how to make it myself.  I watched a bunch of videos and read articles on how to make Char Siu from scratch,  but let’s be real here, I wasn’t about to find Red Fermented Bean Curd (aka Tofu) nor Chinese Rice Wine here in NoAZ.  I did have in my pantry, for a really long time I gotta say, a packet of Noh’s Char Siu Seasoning Mix!!!

I had a very large Pork Butt or Shoulder if you will, almost NINE POUNDS in size, for the intent of making Kalua Pig, but I mean come man, that’s an awful lot.  The smart girl that I am, I lopped off a 2 pound piece and put it aside for my first attempt at making my own Char Siu.

Let’s try!

I opted for the wet marinade as opposed to the dry rub of Noh’s Seasoning.  I took my sharpest knife and made several punctures into the Pork, going all the way through.  I parked my soon to be Char Siu in a large Zip Top bag and left it in the refrigerator for a little more than 24 hours.  At this point I patted the meat dry and arranged it in my adjustable roasting rack.  Into a moderate oven (350⁰) it went until the internal temperature reached 145⁰.

I let the roast cool completely before I sliced into it, YUM!

The taste was there, but I think I can do better next time around, I think I need to slice the Pork thinner, so that the marinade can do its work better.

A Copycat Zippy’s Restaurant Meal In The Middle Of The Desert

If you’re a regular here at My Kitchen In The Middle Of The Desert, you already know that I am a simple local gal from Kaneohe Oahu Hawaii; one of my past times in ten years or so since leaving my birthplace, is to try to re-create dishes of my youth.

You may also know that I have conquered my quest to copycat Zippy’s Macaroni Salad, a local staple.

ON THE MONEY!

So…

In my last post, I was telling you about Zippy’s Fried Chicken.  We had what we thought was the best supper yet, but wait!

I had some chicken leftover, imagine that … so I expanded on that … I made some Mac Salad, a fresh pot of Rice, some warmed-up-from-frozen-Zippy’s Chili that I brought back from Hawaii this past May, and the rest as they say is legend!

 

ALOHA!

Pork and Vegetable Stir Fry, Comfort Food

The weather here in the middle of the desert is changing.  Our overnight lows have crept down to the 30’s if you can believe that.  Since moving here to the mainland from Hawaii and experiencing what real cold is like, I want comfort food, my kind of comfort food.

 

Auntie’s Pork & Veggie Stir Fry

½ lb. Pork, thinly sliced

1 C. Snow Pea, trimmed & cut into bit sized pieces

½ C. Sweet Red (or any other color you like) Bell Pepper, cut into bite sized pieces

¼ C. Sweet White Onion, thinly sliced

2 stalks Green Onion, thinly sliced, separating the white and green parts

4-5 dried Shitake Mushrooms, following package directions to re-constitute and then sliced thin

1 Tbsp. Vegetable Oil (anything but Olive Oil really)

1 tsp. Corn Starch

1 tsp. Shoyu (Soy Sauce)

1 tsp. minced Garlic

1 tsp. grated Ginger

¼ tsp. Salt

1/8 tsp. White Pepper

Stir Fry Sauce:

½ C. Stock or Broth, either Chicken or Pork or Vegetable its up to you

1 Tbsp. Sake

1 Tbsp. Shoyu (Soy Sauce)

1 Tbsp. Oyster Sauce

1 Tbsp. Sesame Oil

Cornstarch Slurry, to your liking (I like a thinner sauce, so I only use about 1 tsp and see how I like it)

 

I start by getting everything prepped, Stir Fry moves fast.

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I use a measuring cup to mix up the sauce; add the Stock/Broth first, next the other wet stuff and stir well.  In a small bowl, start with 1 tsp. of the Cornstarch and add just enough water to make a slurry, set aside.

Combine the Pork with that other teaspoon of Cornstarch and Shoyu.

Heat a large pan over medium-high with the oil.  Once you see wisps of smoke, it’s hot, let’s go!

Add the Pork mixture to that hot pan and stir it around until there’s no more pink to the meat.  Add in the White Onions and stir some more until they’re translucent.  Next goes in the Red Peppers, Snow Peas, Mushrooms and the white part of the Green Onions; stir.  Now toss in the Garlic and Ginger and cook until they’re fragrant.  Pour in that sauce that you combined earlier in the measuring cup, along with the S&P and stir to combine everything.  Cover and reduce the heat to med-low to let the Snow Peas steam for, oh, maybe 2 minutes, we like crisp-tender veggies.

Lastly, give that Cornstarch slurry a stir and add that to the pot, you got it, stirring again!

How’s it look?

Too thin?

Add more slurry to your liking.

Too thick, add some Stock/Broth or even water.

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Sprinkle those thinly sliced Green Onion tops over it and serve warm over noodles or rice or even by itself … we went for Chow Mein noodles.  Now that’s comfort food for us!  And how gorgeous does that look?

As always, remember, a recipe is simply someone’s idea, you take it and make it yours.  Add or delete what your household likes.  Try this with diced Chicken or any other vegetables you like; heh, why not go totally Veggie?

ENJOY!

Olde World Bagels And Market Is No More

This is a sad day.  I was on Face Book last night and saw a post by Olde World Bagels, thanking folks and that they were on to new adventures, WHAT?!  You’re closing? NOOOOOOO!   DH felt that we’d be able to get one more visit in later in the week before they closed, rather than facing a Sunday Rush, but I thought differently.   I got up early this morning and figured I call over there first and ask what their hours were going to be for Monday; I was told that today is their last day; they will no longer be open.  WHAT?!!!  I’ve NEVER gotten dressed and went out the door so fast before.

This is our last dozen Olde World Bagels, ever.  (SSHHH! Don’t tell DH but I hide 6 of them in the deep freeze for later)

Thank you Gina for the best Bagels we’ve ever had and probably will again.

Aloha and all the best in the future to you and your family.

It’s Aloha Friday, No Work Til Tuesday, Well At Least In Hawaii!

That’s right, in Hawaii, today has been designated a holiday, so no work til Tuesday brah!!

So live it up!

Have a terrific Bento Box lunch at Gyotaku Japanese Restaurant (we went to the one in Aikahi, but it’s closed now, dang it!). HEH! This is mine, go get your own!

ALOHA!