Wendell's Garlic Chicken Katsu

Wendell had been saving this recipe from the Crave section in the Star Advertiser since the end of December.  It's realtor George Yanai's signature dish.

I ate it with a Manabu musubi.  It was so tasty that I didn't need to add on the sauce.

• 1 pound skinless, boneless chicken thighs, substitute fish or venison

• 1 tablespoon minced garlic

• 1 tablespoon light soy sauce, substitute regular soy sauce

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1/2 cup flour

• 1 large egg, beaten

• 1 cup panko

• Oil to fry chicken

• 3 tablespoons ketchup

• 3 tablespoons Worcestershire sauce

Directions:

The day before: Prepare chicken by removing any fat and cartilage. Break into pieces naturally by separating the chicken into about 1-inch pieces. Mix marinade of garlic, soy sauce, salt and pepper. Put chicken in the marinade and refrigerate overnight or freeze for another time.

Fill a skillet with oil about 1/2-inch high. Prepare the breading by making three bowls with flour, egg and panko. Dip chicken piece in flour, then egg, then panko and put into unheated skillet. When skillet is filled with chicken, turn heat on to medium-high heat. Turn over in about 2 1/2 minutes and continue cooking until browned. Remove cooked chicken and drain on plate covered with paper towels. Continue with next batch until completed. Serve hot or at room temperature with ketchup and Worcestershire sauce mixed together.

Serves 4-6 as a main course, or more as an appetizer.

Chili Pepper Plant

So far so good!  

Start of a New Sketchbook

 I made a video yesterday.

Palama Market Spicy Pork

 I made this for dinner yesterday.  I  fried sliced onions and garlic in little bit oil first . . .

and then threw this in.  I added boiled eggs just because.

It was a hit!  We ate it like this.

We put a slather of this on the lettuce first.  Ono!!  Landon got it from a coworker.  

Russian Rescue Demonstration

 This is from 2018 but still hilarious.

Spicy Bulgogi Chicken

Landon:  That's good chicken.

Me: Yay!

And guess what.  I just used this.  I didn't even add anything else.  I marinated one pound of sliced-up chicken in it overnight.

After I fried the marinated chicken in a little bit of oil, I threw some sliced pre-fried tofu into the leftover sauce.

This is how I ate um.

I got the package from Didi who ordered it online.  She said that Whole Foods just started carrying it, and it just so happens to be on sale right now!  But . . . can somebody tell me . . . are the lines still long?  I stopped going because of that.

Cleta's Swedish Apple Pie

Cleta said:  I used 10 wrinkled apples -- no pie crust.  I cut the sugar by 1/4 cup.  Came out ono.  Fastest dessert I ever made.  One for us, one for neighbor who gave jai and one for neighbor who gave aveoveo. 

Me (thinking):  I wish I was your neighbor.

The recipe is from Hostess at Heart site.  Thanks for sharing, Cleta!!

 

Ingredients

Pie Filling

• 5 Granny Smith apples or enough to fill a pie plate 2/3 full
• 1 tbsp sugar
• 1 tsp ground cinnamon

Topping

• 1 cup flour
• 1 cup sugar
• 3/4 cup butter melted
• 1 egg
• 1/8 tsp salt (pinch)

Instructions

• Preheat oven to 325°F
• Peel, core, and slice apples 1/4" thick.  Fill pie plate 2/3 full.  Sprinkle with 1 tablespoon of sugar and 1 teaspoon of ground cinnamon.
• In a medium-sized bowl, combine the topping ingredients. Spread over the apples in the pie plate.
• Bake for 1 hour or until crust lightly browns.
• Cover leftovers with aluminum foil and refrigerate.

Dd's Shogayaki

 I think the crispy ginger topping on this dish would be my favorite part.

SHOGAYAKI (PORK GINGER)

Two 2-inch pieces fresh ginger, peeled (1 piece grated*, 1 piece julienned***), separated

½ medium onion**

½-3/4 # pound Japanese-style shabu shabu/yakiniku pork loin or belly, thinly sliced (I prefer loin)

2 TB sake

¼  teaspoon ground white pepper

1 TB canola oil, additional as needed for sauteing pork

1 tsp. sesame seed oil

2 stalks green onion, white parts only, 1-inch diagonal pieces, chop green parts for garnish

Sauce:

3 TB soy sauce

3 TB mirin

2 TB sake

2 tsp. agave nectar

Garnish: crispy fried ginger, chopped green onion (green parts only)

 

*Grate ginger. Separate grated ginger and any juices. Set aside.

** Grate onion to equal 1 TB juice. Add to ginger juice. Slice remaining onion; set aside.

In a large mixing bowl toss pork with 2 TB sake, white pepper, ginger & onion juice. Allow to sit while preparing crispy ginger.

*** In a small skillet over medium heat brown julienned ginger slices in 1 TB canola and sesame seed oil. Drain on paper towel; reserve for garnish. Reserve oil for later use.

 

In a medium mixing bowl, stir together grated ginger with sauce ingredients; set aside.

 

In a wok or large skillet warm reserved ginger oil. Sauté pork in batches until slightly cooked through. Transfer onto a plate. Repeat with pork, adding additional canola oil as needed. 

Into skillet sauté onion until slightly limp. Return pork and reserved sauce to skillet. Cook to warm pork through about 1 minute. Turn off heat, add whites of green onion, stirring to combine. Serve immediately. 

Garnish with crispy ginger and green onion. Serves 2-3.

Bird Defense

Thanks for your tips for deterring birds from eating Landon's chili peppers!

I hung up this sparkly holographic star lei that I had been saving for some unknown reason . . .

and I attached this onion bag netting to it.   I need to get another one . . . or two.  Thanks PlantMama!!

deSiam Pad Thai

I made this the other day for dinner.  It was ono.  Kinda ketchup-y.  If I wasn't such a lazy cook, I probably woulda thought ahead and bought more ingredients to enhance, but you know me . . . I just used what we had . . .  tofu, egg and cilantro.

I used this.  So easy.  The same brand as my favorite box kit curry.  It was $3.79 from Ross.

This is what was in the kit.