April 19, 2014
Garlic Chicken (Local Hawaiian Style)
April 19: National Garlic Day
Garlic chicken (local Hawaiian style) is one of the dishes that Islander and her brother look forward to eating when they visit their parents back on Oahu. They usually order the entrée from En Fuego Restaurant in Kapolei and Side Street Inn on Kapahulu Avenue, although other eateries have their own version of crispy chicken pieces tossed in a distinctive, tasty-garlicky-sweet-soy-sauce. Onolicious!
Islander learned how to make garlic chicken for her family and local friends on the mainland who were craving this flavorful dish from their Hawaii home. Garlic chicken is great to serve at get-togethers with ‘ohana as well as on National Garlic Day.
(Adapted from Foodland)
For the garlic marinade and sauce
- ½ cup garlic, chopped
- ¼ cup green onion, sliced
- 1 cup soy sauce (we used Aloha Shoyu)
- 1 cup sugar
- 1 tablespoon sesame oil
- ½ teaspoon red pepper flakes
Chop the garlic. Slice the green onions, reserving a few pieces for garnishing the finished dish. In a saucepan, combine the soy sauce and sugar. Stir and bring to a boil.
Lower the heat and add the garlic and green onion. Add the sesame oil and red pepper flakes. Mix well. Simmer for 5-10 minutes until thickened. Remove from the stovetop and cool for 30 minutes.
For the crispy chicken
- Garlic marinade (ingredients above)
- 1 pound boneless, skinless chicken breasts
- ¾ cup flour
- ¼ cup cornstarch
- salt and pepper to taste
- oil for frying
Cut the chicken into bite size pieces. Place the chicken in a large bowl. Strain the cooled marinade over the chicken. Let stand for 15 minutes. Reserve about ½ cup of marinade for the finishing sauce. Discard the marinade in which the chicken was soaked. In a shallow dish, combine the flour and cornstarch. Sprinkle salt and pepper. Mix well. Dredge the chicken pieces in the mixture, making sure they are well coated.
Deep fry the chicken in batches until crisp and golden brown. Drain on paper towels. Place the chicken in a bowl and toss with the remaining sauce. Dish out and garnish with green onions.
- For a stronger flavor, mince a clove of fresh garlic and mix it into the sauce before tossing it with fried chicken pieces.
- Get more garlic recipes by searching our blog.
April 15, 2014
Lilikoi Butter (Passion Fruit Curd)
April 15: St. Damien Day (Hawaii)
Hawaii has a lot of aloha/love for St. Damien of Molokai. He is honored in the 50th state twice—on April 15, his death day, and on May 10, his universal feast day. The Belgian priest was comPASSIONate towards Hawaii’s “outcasts” (those afflicted with Hansen’s disease/leprosy) in the late 19th century. His sacrifice earned him canonization on October 11, 2009.
In celebration of St. Damien’s passion and devotion to his ministry, we made passion fruit curd, also known as lilikoi butter in Hawaii. The recipe below is adapted from a cook book that Islander bought at the Damien and Marianne Heritage Center in Waikiki, Oahu, Hawaii. Proceeds from the sales of this cook book and other items at the heritage center go toward the museum and preservation of the history of St. Damien and Blessed Marianne Cope.
Prepare passion fruit curd/lilikoi butter in observance of St. Damien Day. Aloha!
(Adapted from Molokai Catholic Community Cook Book)
- ½ cup (1 stick) butter
- 3 cups sugar
- 1 ½ cup passion fruit pulp, purée or juice
- 4 eggs
In a saucepan over medium heat, melt the butter slowly (do not brown or burn). Add the sugar and the passion fruit liquid.
In a mixing bowl, beat the eggs. Add a drop of the passion fruit liquid mix to the eggs, stirring constantly, to temper them. Slowly pour the beaten eggs into the saucepan and keep stirring. Bring to a boil and cook for 10 minutes to thicken, stirring slowly and patiently. Strain any egg residue into clean jars. Cool to room temperature then refrigerate. Serve with toast or crackers.
- Other recipes include the passion seeds from the fresh fruit to give the curd a nice crunch.
- Learn more about the religious symbolism of the passion fruit flower at the Passion Flower Shop website.
- Make Molokai-Mainland Sweet Potato Palau as another recipe on St. Damien Day today or on his feast day on May 10.
April 11, 2014
HI Cookery is 4!
We can honestly admit that it is getting harder each year for us to continue maintaining a blog. But here we are, on our 4th blog-o-versary, still with our initial intent of completing the goal of cooking our way through the calendar year, albeit at a much slower pace.
Highlander got a promotion at his job this past year but works long hours and sometimes on Saturdays, too. He still goes on many out-of-town business trips so he cannot help Islander as much with HI Cookery.
Islander faced major health issues late last summer and fall, having to drop out of school for basic web certification, and prioritize her health. It saddened her to stop some basic activities, including cooking and blogging, for a month and a half last year, to spend time at doctors’ offices for tests and treatments. She is feeling better now, although not 100%, and wants to continue posting recipes for HI Cookery whenever she is able.
Thank God she was blessed with an “apprentice” at her brother’s student ministry for which we frequently donate desserts (most of these recipes have been or will be posted on our blog). Islander is showing him how to decorate cakes, cookies and pies so he can help her make these goodies for prayer meetings and church socials. He can also use his newfound skills when he enters a Catholic novitiate (similar to seminary) in a few months and share what he has learned from us with others.
This exemplifies the spirit of HI Cookery. Through our stories and photo tutorials, we hope to enlighten others about food holidays and feast days as well as our cooking processes (please learn from our mistakes!) so they, too, can “pay it forward.”
We appreciate all those who have supported HI Cookery during these past four years. Whether eating our experiments, reading our blog, becoming a subscriber, “pinning” and “liking” our posts, being a guest chef, giving us creative cooking ideas or trying the recipes in their own kitchens, we thank everyone for sustaining us for another year.
Tapadh leat! Mahalo! Thanks!
Highlander and Islander
March 13, 2014
Chicken Long Rice
March 13: National Chicken Noodle Soup Day
Whether found at the fanciest luau or in a humble Hawaiian home, chicken long rice is the islands’ comfort food equivalent of chicken noodle soup. Ironically, the “rice” in this dish is actually bean thread (also known as cellophane noodles for their transparency). The taste is similar to tinolang manok without the noodles. The hot gingery broth helps relieve congestion, the chicken provides protein and mushrooms are full of vitamins, making this textured noodle soup a healthy option.
For National Chicken Noodle Soup Day, try a dish with a tropical twist and make some chicken long rice. Aloha!
- 4-5 bunches of long rice
- 5-6 dried shiitake mushrooms
- 2 large chicken breasts
- 2 cloves garlic, peeled and crushed
- 1 tablespoon oil
- 4-6 cups water
- salt and pepper to taste
- 1 2-inch piece ginger, crushed
- 2 cubes chicken bouillon
- 1 stalk green onions, chopped (optional garnish)
In a large dish, pour boiling water to cover the long rice. Soak until soft, at least 30 minutes. Cut into shorter pieces. Drain before using. In a shallow dish, pour boiling water to cover the dried shiitake mushrooms. Soak until soft, at least 30 minutes. Remove from the water, squeeze out excess liquid and slice the mushrooms. Set aside.
While the noodles and mushrooms are being hydrated, chop the chicken and ginger. Heat the oil on medium high and sauté the garlic cloves. Add the chicken and cook until lightly browned. Pour the water to cover the chicken and bring to a boil. Season with salt and pepper.
Lower the heat, add the bouillon cubes and ginger, cover and simmer for 30 minutes to let the flavors develop. Add the mushrooms. Gently stir in the noodles and cook on medium heat for another 10 minutes. Discard the ginger and garlic. Ladle into soup bowls. Garnish with chopped green onions. Serve hot with chopsticks and a soup spoon.
- Season the broth with a tablespoon of soy sauce, oyster sauce or hot sauce (optional).
- Search our blog for other soup recipes.
March 7, 2014
Hawaiian-Style Chex Mix
March 7: National Cereal Day
Put some pizzazz in a plain party chex mix and add some aloha with meaty macadamia nuts and flavorful furikake. Hawaii’s locals love to sprinkle the latter on snacks, such as “hurricane popcorn” and Spam musubi. The salty-sesame rice seasoning balances the sweetness of the sugar-syrup in the cereal mixture. Try something deliciously different for your next social gathering and for National Cereal Day—mix it up with macadamia nuts and furikake for an onolicious Hawaiian-style chex mix! Aloha!
(From Auntie Maria B.)
- ½ cup (1 stick) butter
- ½ cup vegetable oil
- 1 cup sugar
- 1 cup light corn syrup
- 1 box rice chex cereal
- 1 box corn chex cereal
- 2-4 cups macadamia nuts
- 1 bottle furikake (nori fumi or nori komi)
In a saucepan, melt the butter over low heat. Add the vegetable oil, sugar and corn syrup. Mix until well combined.
Line two large baking pans with foil. Mist with cooking spray. Combine the rice and corn chex cereals with the macadamia nuts and divide evenly into the two pans. Pour the sugar-syrup over the cereal mixes, dividing evenly between both pans.
Mix with a spatula. Sprinkle furikake. Bake in a preheated oven at 225 degrees F, stirring every 15 minutes. Remove from the oven and let cool, stirring every so often to prevent the ingredients from sticking together. Store in an airtight container until ready to serve.
- Mahalo to Auntie Maria B. for the recipe as well as the macadamia nuts and furikake that she sent to us from Hawaii.
- Fond of furikake? Then try furikake on fish (mahi mahi)!