By special request, here are the recipes for some of Easter Sunday's food.
DIDI'S CHINESE STYLE PORK ROAST
4-6 lbs. pork butt/shoulder, 3-4-inch cubes
2 TB vegetable oil
2-inches fresh ginger, sliced, crushed
3 cloves garlic, crushed
2 c. water, as needed
1 c. brown sugar
1 can (8 oz.) tomato sauce
¼ c. white vinegar
½ c. preserved red bean curd
1 tsp. each Chinese 5-spice, dry mustard
Garnish: cilantro, green onion
In a saucepan over medium heat; brown meat in oil. Drain on paper towel. Return meat to saucepan with remaining ingredients; bring to a boil. Reduce heat; simmer 1 ½ -2 hours; until meat is tender. Add water as needed to thin sauce to desired consistency. Serve with warmed buns; garnish with sauce, cilantro and green onion. Serves 8.
GERI'S COLD GINGER CHICKEN
Boil a pot of water with some salt, celery stalk, carrots and onion. Put in the chicken breast and cover - simmer for 15 minutes and turn off the heat - let the chicken sit for a while in the hot water.
mince together (I just guess)
about a cup of ginger
one bunch green onion
one bunch chinese parsley
add some salt and olive oil
Pour onto cut pieces of chicken when ready to serve.
WENDELL'S CHOW MEIN (From What Hawaii Likes to Eat)
2 cups carrot strips
1 1/2 cups sliced celery
1 cup bamboo shoot strips
4 dried mushrooms, soaked and sliced
1/4 cup oil
1 1/2 pound char siu, sliced
1/4 pound small shrimp
1/4 cup cornstarch
2 T. sugar
2 T. soy sauce
4 cups chicken stock
4 packages chow mein noodles (in the refrigerated section by the tofu)
garnish: chinese parsley
Saute carrots, celery, bamboo shoots and mushrooms in 2 T. oil for 3 minutes. Remove.
Add remaining oil to skillet and stir-fry char siu and shrimp for 1 minute or until shrimp turns pink.
Add mixture of cornstarch, sugar, soy cause and chicken stock and cook until mixture thickens. Return cooked vegetables to skillet and toss gently to mix well.
Put noodles in large pan and pour cooked vegetables over the noodles. Garnish with chinese parsley.
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