Dd's Kim Chee Coleslaw

Didi said:  This came out pretty good ….. I used um all for our sandwiches, so gonna make another batch to eat with somen or soba …..

 

KIM CHEE COLESLAW

 

¼ c. won bok kimchee, tightly packed drained well, thinly sliced

¾-1 c. head cabbage, thinly shredded

2 stalks green onion, white parts only, chopped

1 TB mayonnaise, as desired*

1 tsp. soy sauce

½ tsp. ginger, grated

1 squirt siracha, as desired

Pinch white pepper

 

In a mixing bowl combine all ingredients well. * Can add additional mayonnaise as desired (I prefer my coleslaw on the dry side.  Serve immediately.  Serve on your favorite sandwich.

Cleta's Green Beans

I love this kind of old school dish from back in the day. 

Cleta made this.  She said:  Fry spam, add fresh string/green beans. I cover with a lid so that the beans cook faster. Then crack any amount of egg and stir until the eggs are cooked. Salt & pepper.

 

And here's another one.  Per Cleta: Boil string/green beans in salted water, drain and cool. Fry  scrambled egg, let cool and dice. Add to beans with salt, pepper and mayo. Chill.

Wendell's Easy Sautéed Yama Imo

Wendell found this recipe on the RecipeTin Japan site.  It's pretty much just three ingredients - yama imo, shoyu and butter!  And it came out so tasty that he made it again for pupu for his softball team.

Ingredients 

• 300-350g Chinese mountain yam
• 1 tbsp butter
• 1 tbsp soy sauce
• Pepper (optional)

Garnish (optional)

• Chives cut into short pieces

Instructions

1. Peel mountain yam and slice it into 1cm thick discs.

2. Heat a large frying pan over medium heat and melt the butter.
3. Put the yam discs in the pan without overlapping.

4. Cook for 2½ – 3 minutes until the bottom of the yam pieces are browned.

5. Turn the yams over and cook further 2½ minutes until the bottom of the yams becomes browned.

6. Sprinkle pepper (if using) over the yam and add soy sauce.
7. Quickly turn the yam pieces over to coat both sides of the yam pieces with the soy sauce, then remove the pan from the heat.

8. Pile the sautéed yams on a serving plate, scatter the chopped chives over it.

Cleta's Pickled Veggies

Cleta used a recipe from the Crave section in last month's Star Advertiser for this.  It's so awesome ono.

Ingredients:

• 2 medium sweet onions
• 2 medium bell peppers
• 1 small cauliflower

Sauce:

• 1 cup Japanese rice vinegar
• 1/2 cup water
• 1/2 cup sugar
• 1 1/2 teaspoons Hawaiian salt
• 1 chile pepper, cut in half lengthwise, seeds removed

Directions:

Cut onions in half horizontally then cut each half in eight pieces to make 16 total wedges (about 4 cups). Cut bell peppers and cauliflower into bite-size pieces (2 cups of each).

Combine all vegetables in a large, non-plastic container. Combine vinegar, water, sugar and salt; stir to dissolve, then add chile pepper. Pour over vegetables and mix. Let sit at room temperature 8-10 hours, mixing occasionally. Water from the vegetables will seep into the sauce.

Distribute veggies and sauce into sterilized jars. Cover and refrigerate. Fills four 15-ounce jars.

Awesome Three-Ingredient Deep-Fried Eggplant

I've only ever had this at Mei Sum Dim Sum Restaurant.  It's my favorite eggplant dish, but I've never been able to find a recipe.  So I had to make one up.

I added "Awesome" to the title because that's what Landon said about it.

As always with eggplant, I soaked sliced eggplant in salted water for about an hour.  You can go shorter, but I took Kai to the dog park before cooking.

Pat dry and dredge in corn starch with fried garlic mixed in (plus salt to taste).  Then fry.

 

This is the fried garlic that I used.

   

I don't like deep frying because of the mess so I rarely do it, but this came out really good.  Do you think air frying would work?

  

Cleta's Zucchini Fries

Per Cleta:  Cut, salt and leave on paper towel to absorb water.  Roll in flour, dip in beaten egg, pat well in panko.  Hot oil is key for crisp outside, kinda firm inside.

Wendell's Vegan Summer Salad

Here's another dish that Wendell made using a Star Advertiser Crave recipe.  It was so good that I ate a ton of it.

(Patty, thanks for the balsamic vinegar!)

Ingredients:

• 2 large yellow potatoes (about 3/4 pound) 

• 2 cups fresh green beans, cut in 2-inch lengths

• 1 cup organic, canned white beans, drained

• 1 cup halved cherry tomatoes

• 1/2 cup pitted olives

• 4 marinated artichoke hearts 

• 2 tablespoon capers, drained

• 2 tablespoons chopped parsley, for garnish

• Salt and pepper, to taste

For dressing:

• 1 clove garlic, minced

• 1/4 cup balsamic vinegar

• 1 teaspoon Dijon mustard

• 1/4 teaspoon salt

• 1/2 teaspoon agave 

• 1/4 cup olive oil

Directions:

Scrub potatoes (no need to peel) and place in a pot filled with cold water. Bring to a boil and cook 15 minutes. Drain and let cool. Cut in pieces to make about 2 cups. Set aside.

Blanch green beans 2 minutes in boiling water. Immerse beans in ice water 1 minute, then drain and dry.

To make the dressing: Mix the first five ingredients, then whisk in oil until emulsified (well-combined).

Arrange potatoes and all the other ingredients on a platter. Drizzle with dressing. 

Adjust to taste with salt and pepper. Top with parsley. 

Serves 4.

Wendell's Easy Namasu

Wendell made this namasu the other day.  It was really ono and when I asked to see the recipe that he had found online, I saw that it was Didi's recipe.

 He added a bit of ogo that he got from Times.

Ingredients

• 1 Japanese cucumber, thinly sliced
• 1 medium carrot, peeled, thinly sliced, slivers
• 1 daikon (turnip), thinly sliced, slivers
• 1 TB Hawaiian salt
• Water as needed
• 1 inch ginger, peeled, thinly sliced
• 1/2 c. rice wine vinegar
• 1/2 c. sugar

Instructions

• In a saucepan over medium heat warm vinegar.
• Remove from heat; stir in sugar until dissolved.
• Set aside to cool completely.
• In a large mixing bowl toss together cucumber, carrot, daikon and salt. 
• Allow to sit 15 minutes.
• Rinse and drain well. 
• Squeeze all remaining water.
• Return to mixing bowl; toss with ginger and vinegar mixture.

How To Serve:

• Refrigerate for service. 
• Makes approximately 3 ½ cups.

Cy's Broccoli and Cauliflower Stir Fry

Cy said that he steamed some cauliflower and broccoli, then stir fried them in butter, garlic and sliced bacon and finally, sprinkled with parmesan and cheddar cheese.

Good idea!

Fast-Kine Eggplant Parmigiana

This is actually leftover eggplant parmigiana that I ate on spaghetti noodles last night.  I had made the parmigiana at the spur of the moment the night before.  

Peel and slice a round eggplant, sprinkle with a little salt and let rest.  Pat dry.  Dip in egg and bread crumbs seasoned with Italian seasoning.  Lay on cookie sheet.  Bake at 350 degrees, 10 minutes on each side.

Layer in an 8 x 8 inch pan:  Spaghetti sauce (I used a bottle of Rao's Arrabiata),  half of the eggplant, mozzarella and parmesan cheese.  Repeat layer.  Bake at 350 degrees for around 35 minutes.

Came out good!

Quick Cabbage Kim Chee

Did you guys try to make the Quick Cucumber Kim Chee yet?  I used the same recipe and used cabbage instead, and guess what . . .

It was a hit!

Quick Cucumber Kim Chee

Here's another recipe from the DLS Cookbook!!  With just 5 ingredients, it's totally my kind of dish.

I made just a half recipe this time.  It's not particularly spicy, more tsukemono than kim chee to me, but it is very tasty.  For sure I'll be making more.

I think you can ignore "Cook Time: 4 hours on low". 

I got the Momoya Kim Chee base at Times in the Asian section.  I've seen it at Palama Market in the refrigerated section.  It was kinda expensive . . . $7 something for a small bottle.

Roasted Cauliflower

This roasted cauliflower came out good.  Landon said that he could eat it every night.  I followed the instructions from a YouTube video by Home Cooking Adventure.

Ingredients: Makes about 3-4 servings

1 head cauliflower 3 tbsp olive oil 1/2 tsp turmeric 1/2 tsp smoked paprika lemon juice from half of lemon 1/2 tsp chilli powder or chilli flakes 3 garlic cloves, minced (optional) 2 tbsp soy sauce salt and freshly ground black pepper Directions 1. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. (I used foil.) 2. Wash and chop cauliflower into florets and place in a large bowl. (I also patted dry with paper towels.) 3. Pour olive oil, soy sauce, lemon juice and sprinkle spices over cauliflower. Toss with your hands to coat well. (I didn't pour over the cauliflower. I mixed all the ingredients in a bowl and added the cauliflower into it instead.) 4. Place cauliflower florets in one layer on the prepared baking sheet. 5. Roast until tender and lightly browned, for about 35-40 minutes, stirring from time to time.

Wendell's Kabocha Pork Stir Fry

Wendell followed the recipe from Just One Cookbook for this dish. I liked it a lot!

 

Ingredients

• ½ lb ground pork
• ¼ kabocha (squash/pumpkin), (about ½ lb or 227g)
• 1 clove garlic, (sliced)
• 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
• 1 tsp gochujang (Korean chili paste)

For Pork Seasoning

• ½ tsp soy sauce
• 1 tsp sake
• 1 tsp potato starch/cornstarch

For Stir-Frying Seasoning

• 1 Tbsp sake
• 1 tsp sugar
• 2 tsp soy sauce
• 2 tsp oyster sauce

Instructions

• Gather all the ingredients. Cut the garlic into thin slices and combine the stir-frying seasoning in a bowl.
• In a medium bowl, whisk the pork seasoning together. Add the ground pork and mix well.
• With a spoon, remove the seeds from the kabocha and cut it into thin slices.
• In a microwave-safe container, put kabocha slices and 1 Tbsp water. Place a paper towel on top and microwave for 1-2 minutes (depending on your microwave) just to cook halfway as we will be stir-frying them. Do not overcook them because they get too fragile to stir fry. 
• In a large frying pan, heat oil on medium heat and cook garlic until fragrant.
• Add the marinated meat and cook until no longer pink.
• Add gochujang and mix well together.
• Add kabocha slices and continue to stir-fry.
• When Kabocha is fully cooked, add the stir fry seasoning and shake the pan to mix all together. Serve immediately.
  
  

Wendell's Garlic and Ginger Green Beans

Here's another dish that Wendell made following an Onolicious Hawaii recipe.  It was really onolicious!

Ingredients

• ½ pound green beans 
• 5 garlic cloves, minced
• 1 2-inch knob of ginger, minced
• 1/4 cup chicken broth
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil

Instructions

1. Prepare the green beans. Wash and trim (cut off the ends) of the green beans.
2. Over medium-high heat, add a bit of oil to a saucepan and stir fry the beans for 2 minutes.
3. Then add the ginger and garlic. Stir fry for another 1 minute.
4. Pour in the chicken broth and soy sauce.
5. Place a lid on the pan and let steam for 1 minute. Remove the lid. Finish with a drizzle of sesame oil. 
6. Stir and slide the green beans onto a serving plate. Eat with rice.
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Wendell's Kabocha

This is Chef Keoni Chang's recipe that Wendell found at the Foodland website here. It actually came out kinda not-too-tender at first and Wendell had to recook it. We ate it with some yuzu sauce that Wendell got from Marukai, and it was good. 

Ingredients

1	piece(s)	thumb sized piece ginger, peeled and minced
2	Clove	garlic, minced
6	each	green onions
1⁄4	Cup	dashi or chicken broth
3	Tablespoon	shoyu
1	Tablespoon	mirin
1	Tablespoon	dark brown sugar
1⁄2	each	medium kabocha pumpkin, peeled, seeded and cut into ½-3/4 inch slices
1	Teaspoon	yuzu juice or mixture of ½ lemon juice and lime juice

Instructions

1. Heat a 12" skillet over medium-high heat. Combine all the ingredients except the green onion and pumpkin and bring to a simmer. 
2. Add kabocha and half the green onions and cook 4 minutes, turn the pieces and cook 4 more minutes. Continue to simmer until the pumpkin is tender and the sauce has reduced to a glaze.
3. Serve on a platter, drizzle the remaining sauce over the pumpkin. Finish with the remaining half of the green onions and drizzle with the yuzu or lemon lime juice.

Wendell's Roasted Pumpkin

Wendell made this on the same night that he made the crown roast. Not sure if pumpkin is considered low-carb or not, but I ate three pieces 'cause was ono.

Wendell said that he drizzled and rubbed the pumpkin pieces with some olive oil, sprinkled with seasoned salt and pepper and then baked at 400 degrees for around 1/2 hour.

Wendell's Squash with Chicken and Watercress

Wendell found this recipe a couple of weeks ago in the Dining In and Out section of Wednesday's Star-Advertiser. It was veeeeeery tasty. Not sure if you're supposed to drink the broth, but I did 'cause it was yummy.

2 tablespoons vegetable oil

3 tablespoons minced fresh ginger

4 to 5 cloves garlic, minced

2 to 3 pounds boneless, skinless chicken thighs, cut into 1-inch cubes 

1-1/2 cups chicken stock or broth 

8 cups hyotan (green summer squash), cut into 1-inch cubes 

Salt, to taste 

1/4 teaspoon white pepper 

Half-bunch watercress, cut into 1-inch pieces 

3 to 4 green onions, finely chopped

In deep pot, heat oil and saute ginger and garlic about 1 minute. Add chicken and cook until no longer pink. Add stock/broth, hyotan, salt and pepper. Cover and cook over medium heat about 20-25 minutes. Stir in watercress and green onions; cook another 1-2 minutes. Serve over hot rice. Serves 6.

Wendell's Eggplant in Spicy Sauce

This recipe is from Harumi's recipe book called Everyday Harumi.  I totally loooooved this dish. Even Harumi says that this is one of her top three favorite recipes. If you like eggplant, then for sure you should try and make this. I like it so much that I can even eat it cold, right from the 'fridge. 

The "Spicy Sauce" wasn't spicy to me. Just vinegary. Maybe it's the way that Wendell made it. He also added in some beef . . . "just because".


1 lb. 3 oz. eggplant
1/3 cup soy sauce
1/3 cup mirin
2 1/2 tbs. superfine sugar
1/4 cup rice vinegar, unseasoned
2 to 3 tbs. finely minced leeks or scallions
1 tsp. finely minced garlic
1 tsp. finely minced ginger
1 to 2 red chilies, seeds removed and finely sliced into rings
sunflower or vegetable oil for deep frying
shredded leek to garnish

1.  Trim eggplant, and using a potato peeler, make some stripes in its skin. Cut into 1-inch disks and then quarters. Place into a bowl of cold water, soak for 5 to 10 minutes, drain and pat dry.
2.  Combine the soy sauce, mirin, sugar, and rice vinegar to make a sauce and set aside.
3.  In a skillet, heat enough oil to cover the eggplant. When hot, add the eggplant pieces and deep fry at a medium-high temperature.
4.  When the eggplant is cooked (when it is soft in the middle) remove from the skillet and drain off any excess oil. Put in a bowl, add the sauce, then the minced leek, garlic, ginger and chili and combine.
5.  Serve with shredded leek on top.

Geri's Broccoli Salad

My sister Geri made this super ono salad.  I ate the left half of the container before I thought to take a picture. Here's what's left of the salad.

1 or 2 “heads” of broccoli

About 1 red onion (you can use white onions, but red is preferable)

Dried cranberries – aka “Craisins” (can substitute raisins, and some people use grapes, as many as you like)

Roasted salted sunflower seeds (as many as you like)

Crumbled bacon (about as much as you like: if you use the “Hormel Precooked/precrumbled” package, about ½ a package is plenty.

Dressing: 1 cup mayonnaise, ¼ cup sugar, 1 tbs. red wine vinegar, adjust the sugar and vinegar as needed

The dressing will make enough for about 1 ½ recipes, but the leftovers keep well in the refrigerator.