04 April


Garlic Chicken (Local Hawaiian Style)

Garlic Chicken

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.

Recipe

(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

Directions

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.

Garlic Chicken

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.

Garlic Chicken

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

Directions

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.

Garlic Chicken

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.

Garlic Chicken

Notes

  • 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.

Lilikoi Butter (Passion Fruit Curd)

Lilikoi Butter

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!

Recipe

(Adapted from Molokai Catholic Community Cook Book)

Ingredients

  • ½ cup (1 stick) butter
  • 3 cups sugar
  • 1 ½ cup passion fruit pulp, purée or juice
  • 4 eggs

Directions

In a saucepan over medium heat, melt the butter slowly (do not brown or burn). Add the sugar and the passion fruit liquid.

Lilikoi Butter

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.

Lilikoi Butter

Notes

  • 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.

In Ovis Apalis

(Roman Boiled Eggs)

Roman Eggs

April 21: Birthdate of Rome (753 BC)

Highlander chose to spend his 50th birthday in Italy (Rome, Florence and Venice) a few years ago as a most memorable milestone trip. We went all over The Eternal City (churches, piazzas, the Colosseum, Trevi Fountain, Roman Forum, the Vatican, cafes and more) and were awed by the history, art, architecture and culture!

On Capitoline Hill, we saw the famous statue of the she-wolf suckling twins Romulus and Remus, the mythological symbol of the founding of Rome. According to the popular legend, the unwanted twin sons of the war god Mars and a Vestal “virgin” were cast off into the River Tiber. A she-wolf found the babies and nursed them as her own, until a shepherd came and raised them. When the brothers grew up, they fought over a site where they were to establish a city. Romulus killed Remus and became king of the Italian capital that bears his name.

Romulus and Remus

In observance of the birthdate of Rome, we ate an ancient appetizer called In Ovis Apalis (boiled eggs with a pine nut sauce). There is an old Latin saying “ab ovo usque ad malum” which translates to “from the egg to the fruit,” suggesting the courses of an Italian meal from the beginning to the end (or from antipasti, primi, secondi and all the way to dolci).

Do as the ancient Romans did and eat In Ovis Apalis to celebrate Rome’s birthday!

Recipe

(Adapted from PBS)

Ingredients

  • 4 boiled eggs
  • 2 ounces stone pine kernels (pine nuts)
  • 2-3 tablespoons vinegar (we used white wine vinegar)
  • 1-2 teaspoon honey
  • pinch of ground black pepper

Directions

Boil the eggs. Cool down. Remove the shells. Cut them in half lengthwise. Set aside to make the sauce.

Roman Eggs

Toast the pine nuts by sautéing them in a pan till lightly browned (about 5 minutes or less). Remove to cool. In a measuring cup or little bowl, combine the vinegar, honey and pepper. Stir in the pine nuts. Place the sauce in a small dish or serving boat to accompany the boiled eggs. Pour the sauce on the eggs and eat immediately to avoid making the yolks soggy.

Roman Eggs

Notes

  • In Ovis Apalis is also a good recipe to use up leftover boiled Easter eggs.
  • Ancient Romans added a pinch of lovage (celery leaf) to the sauce recipe.
  • We toasted the pine nuts to accentuate its flavor. Soaking them in the sauce somewhat tones down the acid in the vinegar.
  • Highlander’s birthday is on April 20. Our trip to Italy for his 50th year coincided with Roman (and national) celebrations around the week of April 21. Several museums and public events were free or discounted then, allowing us to take advantage of what the country’s tourism industry had to offer.
  • Search our blog for other Italian recipes.

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