12*22*09
Sugar Free Vietnamese Pickle
1 cup frenched carrot
1 cup frenched daikon
1 tbsp salt
2 tbsp Splenda
1 cup vinegar
1 cup water
Direction:- Rub the salt on carrot and daikon and let stand for 30 minutes.
- Rinse off the salt with drinking water. Drain completely.
- Pour the rest into container
- Toss frequently
- Ready to serve in 2 hours; better tasting pickles takes overnight
10*20*09
Low Sodium Shoyu Chicken
Secret is Revealed! I found this recipe from a Chinese Newspaper (XinHua) but modified to American ingredients. Use caramelized sugar to coat chicken instead shoyu (soy sauce) to reduce sodium.
16 pc Chicken Wings (middle is best, no tips)
1/4 cup Ginger slices
1/4 cup Green onion slices
3 Dried Red Pepper
1/4 tbsp Pepper Corn or Ground Pepper
3 Star Anise or 1/4 tsp Five Spices
2 tbsp Minced Garlic
3 tbsp Light Brown Sugar
3 tbsp Olive Oil
1 tbsp Low Sodium Soy Sauce
1 tsp Sea Salt
Directions:- Blanch the wings in boiling water.
- In a heated deep pan, add oil.
- Stir in all ingredients except green onion to the pan.
- Add brown sugar to mixture until caramelized.
- Once mixture is golden brown, add wings. Lower to medium heat. Coat all wing pieces until completely golden brown.
- Add 2 cups of hot boiling water, not necessary to cover all wings.
- Add green onion, soy sauce, salt and cover. Simmer until chicken is cooked.
- Uncover and remove chicken wings.
- Reduce mixture with high heat until desired consistency. Use it to season steamed rice.
Ref:S4030050
King and Biscuit
Secret is Revealed! I found this breakfast dish served at Cheesecake Factory in Waikiki.
Ingredients: (serves 4)
6 cups mashed red potatoes with skin;
1/2 cup milk for potatoe; 1 cup milk for sauce;
3 cup water;
2 tsp garlic powder; 1 tsp onion powder;
1 tsp salt; 2 tsp black pepper;
4 quartered buttermilk biscuits;
2 cup carrots; 1/2 cup peas for decoration;
2 cup chicken breast or boneless thigh, cut to bite sizes;
2 tbsp oil.
Directions:- Boil red potatoes until soft and mash until no lumps. No need to skin them.
Sear chicken piece in oil for 3 minutes (half done), then add carrots. Cover & reduce heat to medium.
Add remaining liquids & condiments. Simmer until carrot is done. Stir in cooked peas.
Decorate your plate as illustrated.
You can substitute dried mashed potatoes.
Ref:CD024_24oo
Okinawan Sweet Potato Pie
Secret is Revealed! This is one of our popular desserts in the holiday season.
Ingredients:
5 cups mashed potatoes;
4 eggs; 2 cups sugar;
2 tsp vanilla extract;
Pinch of salt;
1 cup flavored Crisco (Vegetable Shortening);
2 cans evaporated milk;
3 unbaked pie crust.
Directions:- Boil sweet potatoes until soft, peel and mash until no lumps.
Cover edge of crust with foil strips and not touching the filling.
Bake at 425° for 15 minutes; then, bake at 250° for 40-50 minutes.
Test the doneness by sticking in a toothpick.
Ref:CD024_24
Tea Eggs - Chinese Snack
1 1/2 doz of eggs
1/2 cup of green tea leaves
6 star anise (Chinese Five Spices)
Directions:
- Boil eggs until hard, about 5 minutes. Don't over boil.
- Remove from heat. Soak in cool water.
- Lightly tap the shells with a metal spoon, but not to crack open.
- Fill water to slightly cover the eggs, put all ingredients in liquid.
- Heat to boil, then reduce to simmer. Constantly pouring liquid to top the eggs.
- Cook until egg shells turn brown. Turn off heat, top the lid and let soak overnight.
