Hawaiian Garlic Shrimp

June 8: World Oceans Day

Islander grew up on the south-central shore of Oahu. But sometimes she and her family went up to the North Shore for some reason or another. The drive was about an hour one way but the mauka and makai scenery was a nice distraction that made the trip seem shorter. While on the other side of the island, we would stop to eat at one of the many food trucks/lunch wagons that sold shrimp dishes (classic cocktail, sweet and spicy, lemon pepper, fried coconut and garlic butter flavors). They taste so ‘ono (delicious)!

While the North Shore shrimp trucks use fresh shrimp from the Kahuku farms, we use sustainable shrimp harvested from the world’s oceans to cook our mainland meals. When trying any of the seafood recipes posted on our blog, we encourage readers to use brands that practice ethical and sustainable fishing and farming methods (look for labels on the package).

Celebrate World Oceans Day with sustainable seafood and cook Hawaiian Garlic Shrimp. Aloha!

Recipe

(Adapted from I Love Hawaiian Food Recipes)

Ingredients

  • 12 jumbo shrimp, shelled and deveined, tails intact
  • 1 cup flour
  • 2 tablespoons paprika
  • 1/8 – ¼ teaspoon cayenne pepper
  • ½ stick butter
  • 12 cloves garlic, chopped
  • salt to taste
  • 2 tablespoon white wine
  • lemon wedges (optional garnish)

Directions

Rinse and pat dry the shrimp. In a pie plate, combine the flour, paprika and cayenne pepper. Dredge the shrimp in this mixture, shaking off the excess flour. In a large skillet, melt the butter over medium heat.

Saute the chopped garlic for about a minute. Then lay the shrimp on the bottom of the skillet. Sprinkle salt to taste and cook for about three minutes. Turn the shrimp over and cook for a few more minutes. Finish the dish with white wine, cook until slightly evaporated, the garlic has browned and the shrimp is reddish in color. Serve hot with scoops of white steamed rice garnished with lemon wedges.

Notes

  • Hawaiian Garlic Shrimp is a variation of our shrimp scampi. Search our blog for other seafood recipes.
  • After eating at the shrimp truck in the North Shore, we would head to Ted’s Bakery for dessert and have a slice of chocolate haupia pie. Try our copycat recipe here.
  • One of our favorite movies is Disney’s “Moana” (“Vaiana”), which means “ocean” is many Polynesian/South Pacific languages. It is fun to watch this film on World Oceans Day.
  • Islander’s hometown is ‘Ewa Beach. Her ‘ohana (family) would spend some Sunday afternoons at the nearby beach park, with a distant view of Honolulu and Diamond Head. While Daddy would grill something on the hibachi, she and her brother and Mommy would gather a little limu (seaweed) for a side salad to complete our supper menu.
  • Islander is partial to the Pacific as her home state of Hawaii is right in the middle of the ocean. She used to participate with her schools to do volunteer trash pickup in ‘Ewa Beach so the community’s park and shore would stay clean. Please keep ALL beaches beautiful by picking up your trash (especially plastic products) and pet waste! Protecting our oceans from land litter is one of the premises of World Oceans Day.

 

Tourin (French Garlic Soup)

tourin soup

February 18: Feast Day of St. Bernadette of Lourdes (France) [also April 16]

As a newly-professed religious brother, Islander’s sibling, K, had to go to France to learn about the 200-year history of his congregation and its founder. Along with his fellow brothers and sisters from all over the world, they met in Bordeaux for an ongoing program of formation to learn about their roles as young missionaries. They were also fortunate to have made a pilgrimage to nearby Lourdes, the hometown of St. Bernadette, who had incredible visions of Mary, the Immaculate Conception, in 1858.

lourdes-HIcookery

St. Bernadette’s life story, apparitions and journey to sainthood have been chronicled elsewhere so we are not elaborating here. However, we are providing a peasant’s recipe from the Midi-Pyrénées region where she grew up as a poor girl. Tourin is a French-style soup made of sautéed garlic thickened with a little flour and egg. It is very flavorful for those who love garlic like we do!

So celebrate with simple soup on the Feast Day of St. Bernadette of Lourdes today or on April 16.

Recipe

(Adapted from Southwest Story)

Ingredients

  • 6 cloves of garlic, sliced thinly
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 2 cups water
  • salt and pepper to taste
  • 1 egg, separated
  • 1 teaspoon vinegar
  • croutons (optional garnish)

Directions

Slice the garlic cloves thinly. In a small soup pot, sauté in olive oil over medium low heat until brown (about 5 minutes). Stir in the flour quickly to make a roux. Slowly pour water while constantly stirring and dissolving any clumps of flour. Boil on medium low heat for 20 minutes for the garlic flavor to develop. Season with salt and pepper.

tourinsteps1

Meanwhile, separate the white and yolk of the egg. Mix the vinegar with the egg yolk and 2 tablespoons of the boiling soup water. Pour this mixture back into the pot. Stir well. Whisk in the egg white quickly. Allow the soup to thicken for another 5 minutes. Ladle into soup bowls. Garnish with croutons. Serve hot. Yield: 2 servings.

tourinsteps2

Notes

  • February 18 is when the locals in Lourdes and traditional congregations in France observe the Feast Day of St. Bernadette. Others celebrate on April 16, the date of her death in 1879.
  • Thanks to Islander’s brother who brought back a bottle of Lourdes water from the grotto’s spring as a souvenir. It is pictured in the final food photo above next to the garlic bulb. Learn more about Lourdes water, St. Bernadette, Our Lady of the Immaculate Conception and the place for pilgrimages from the Sanctuaire Notre-Dame de Lourdes website.

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.

Garlic Sugar Snap Peas

Garlic Sugar Snap Peas

April 19: National Garlic Day

We rarely get to rendezvous for a romantic lunch date. But we were able to meet up one day at P.F. Chang’s and order their appetizing garlic sugar snap peas from the menu. As a side dish, they were good with our meal; as a side effect, they were bad for our breath (we could ward off colleagues and vampires for the rest of the work day)!

Lovers can prepare garlic sugar snap peas easily in their own kitchen for an intimate dinner at a reduced restaurant rate. No gesture is quite romantic as presenting a loved one with a long-stemmed red rose “stinking rose” recipe such as this. And to show appreciation for a home-cooked meal, don’t forget to kiss the cook! XOXO on National Garlic Day!

 

Recipe

(Adapted from Yum-Recipes)

Ingredients

  • 2 cups fresh sugar snap peas
  • 2 teaspoons vegetable oil
  • 1/8 teaspoon salt
  • dash of pepper
  • 2 cloves garlic, minced

Directions

Slice off the tips and remove the stringy spines from the sugar snap pea pods. Saute them in a preheated wok or skillet over medium-high heat. Season with salt and pepper. Cook for no longer than 3 minutes. The peas should retain some crispness to them and have a few dark brown spots from the oil. Remove from heat. Stir in the minced garlic quickly only for a few seconds until well combined. Serve immediately. Yield: 3-4 small servings.

Garlic Sugar Snap Peas

Notes

  • Search our blog for posts about other garlic-infused recipes.

 

Garlic Mashed Potatoes

Garlic Mashed Potatoes

April 19: National Garlic Day

Mashed potatoes were served often at mealtime in Highlander’s household while he was growing up. Once in a while, his Mum would get creative with this simple side staple by mixing in grated cheese or seasoning it with different herbs and spices. Reminiscent of those extra touches that Mum did to make everyday mashed potatoes more special for the family, and inspired by National Garlic Day, our blog post features a tasty recipe for garlic mashed potatoes.

Recipe

(Adapted from The Food Network)

Ingredients

  • 3 large potatoes, washed, peeled and cubed
  • 2 tablespoons olive oil
  • 4 tablespoons garlic, minced
  • 1 teaspoon dried rosemary
  • ½ cup milk
  • 2 teaspoons salt
  • 1 teaspoon white pepper

Directions

Place the cubed potatoes in a large boiling pot and cover with enough water. Bring to a boil over the stove top, then lower the heat to medium and simmer for about 20 minutes or until the potatoes are soft. Strain the potatoes and set aside. Using the same pot, add the oil and sauté lightly the garlic and rosemary. Remove from heat and add the drained potatoes. Stir until the potatoes are blended well with the spices. Pour in the milk and mash the potatoes with the salt and pepper. Whip the potatoes with a hand mixer for a smoother consistency.

Garlic Mashed Potatoes

Sinangag

Sinangag

April 19: National Garlic Day

There’s nothing like the awakening aroma of a freshly brewed pot of coffee garlic fried rice! In the Philippines, cooking sinangag (Filipino garlic fried rice) is a resourceful and delicious way to use up leftover rice from the night before. This dish is typically accompanied with itlog (eggs sunny-side up) to add color—and optimism—to a plate for a good morning meal. Add a variety of meats [such as longganisa (sausage), tocino (sweet pork) or tapa (cured beef)] or bangus (fried milkfish), and serve with tropical fruits or juices, and this hearty first meal of the day becomes the breakfast of champions!

Recipe

(Adapted from WikiPilipinas)

Ingredients

  • 2 cups cooked rice
  • 2 tablespoons oil
  • 4 cloves of garlic, minced
  • 2 tablespoons of onions, diced
  • ½ tablespoon of soy sauce (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Directions

Mix the cooked rice in a bowl to loosen the sticky grains. Heat the oil in a pan, then lightly sauté the garlic and onions. Add the rice and mix well. Season to taste with soy sauce, salt and pepper. Garnish with slivers of fried garlic.

Sinangag

Notes

  • Thanks to our Ninang Rosario C., for her hospitality when we visited the Philippines and for making us feel like champions when she fed us a generous breakfast spread, which included sinangag, before a busload of family and friends went to tour the towns of Bataan, Metro Manila, San Pablo and Tagaytay.
  • With a strong Asian cultural influence on Hawaii, fried rice has become a morning meal option in many households and even at some restaurants. See our Spam fried rice blog recipe post for a similar breakfast, lunch or dinner dish.

40-Clove Garlic Chicken

40-Clove Garlic Chicken

April 19: National Garlic Day

Vampires, beware! April 19 is National Garlic Day. While we aren’t so much fans of vampire pop culture, we are fans of the “stinking rose.” We have a ceramic garlic keeper, silicone garlic peeler, metal garlic press and a garlic cookbook, “The Great Garlic Book: A Guide with Recipes” by Chester Aaron, from which our blog recipe post is adapted.  The cookbook features “40-Clove Garlic Chicken with Cabernet Sauce” from the appropriately named restaurant, The Stinking Rose (they also have another version of this recipe on their site). Perhaps by eating this aromatic and flavorful dish, we can scare away vampires with our breath.

Recipe

(Adapted from The Great Garlic Book by Chester Aaron)

Ingredients

  • Chicken (we used 6 chicken drumsticks; the original recipe calls for 1 frying chicken, about 4 or 5 pounds, cut into pieces)
  • 1/3 cup olive oil
  • salt and pepper to taste (we used sea salt)
  • 1 sprig rosemary, finely chopped
  • 40 cloves of garlic

Directions

In a large bowl, toss the chicken in olive oil, salt, pepper, rosemary and 40 cloves of garlic. Cover and marinate the chicken for at least an hour. Preheat the oven to 400 degrees F. Place the chicken in a baking dish surrounded by the garlic cloves. Cover with foil and bake for 30 minutes to cook the garlic. Remove the foil and bake for 20 more minutes or until the chicken and garlic turn golden brown.

40-Clove Garlic Chicken

Notes

  • Peel the garlic cloves with a silicone garlic peeler. Or purchase peeled garlic cloves from the fresh produce section of the grocery store.
  • The pungency and bitterness of the garlic is cooked out of this dish, leaving the cloves soft and slightly sweet.
  • To get rid of garlic breath naturally, chew on rosemary or parsley. Also freshen your breath with cardamom, fennel, a lemon wedge or mint.