Thursday, July 31, 2014

Thursday's Side Dish: Hawaiian Poke

The Mixed Stew crew is going on a vacay. Meanwhile, we're having a run of old favorites from Guam this week. Enjoy.

Post originally from July 8, 2013. 

A fresh fish delicacy

This dish pops up a lot on The Mixed Stew crew menu.  Fresh fish and simple seasonings make for a unique but unforgettable meal item.

What you will need:

1 wooden spoon
1 medium-sized glass bowl
Plastic wrap
1 lb fresh salmon, sliced into bite-size cubes
1 tbspn green onion, thinly sliced
1 tbspn sesame oil
2 tbspns rice vinegar
Juice of ½ lemon
Pinch of coarse salt and pepper

Preparation and Directions:

Combine ingredients in bowl.  Toss well.  Serve immediately or allow ingredients to marinade overnight before serving.    

Wednesday, July 30, 2014

Wednesday's Helping: Latiya

The Mixed Stew crew is going on a vacay. Meanwhile, we're having a run of old favorites from Guam this week. Enjoy.

Post originally from October 24, 2011 

Chamorro custard cake

This is a Guam favorite that’s sure to please anybody with a sweet tooth. A light but creamy yellow custard is poured a top a rich and yellow butter cake. Then it’s flavored and decorated with ground cinnamon before serving cold or at room temperature. Here’s the recipe:

What you will need:

1 wooden spoon
1 wire whisk
1 medium-sized sauce pan
1 can (or 12 oz) evaporated milk
1 2/3 Cup water
¼ Cup cornstarch
5 tablespoons sugar
Plastic wrap
1 large platter or serving tray
1 tablespoon vanilla extract
2 teaspoons butter
2 whole eggs, beaten
ground cinnamon
yellow cake (or store-bought pound cake)

Cooking and Directions:

Slice yellow cake or store-bought pound cake into ¼ inch thick by 3 inch pieces. Arrange slices on to platter so that rectangular pieces overlap and slices have straight cracks between them. Completely cover platter with cakes slices and cover with plastic wrap. Set aside.

Place sauce pan on medium heat. Pour in 1 1/3 cups water and bring to a slow boil. Add evaporated milk and sugar while stirring. Mix remaining water with cornstarch and vanilla extract. Gradually pour in cornstarch mixture while continuing to stir with wooden spoon or whisk. Be careful not to burn the custard.

Tuesday, July 29, 2014

Tuesday's Cupful: Chamorro Fried Chicken

The Mixed Stew crew is going on a vacay. Meanwhile, we're having a run of old favorites from Guam this week. Enjoy.

Post originally from September 16, 2013 

A rare treat instead of BBQ

There’s nothing like Chamorro-style fried chicken and its crispy skin on a fiesta plate.  Here’s our recipe:

What you will need:

1 pair metal tongs
1 cast-iron skillet
1 large plastic container w/ lid
8-12 chicken parts, defrosted w/ skin-on
2 ½ cups canola oil
1 yellow onion, sliced
3 garlic cloves, minced
2/3 cups soy sauce
1/3 cup white vinegar
 Pinch of black pepper

Cooking and Directions:

Place chicken parts, garlic, onion, soy sauce, vinegar, and garlic in plastic container.  Season chicken pieces with black pepper.  Cover with lid and let chicken marinade for at least 3 hours. 

Heat skillet and cooking oil on medium-high heat.  Let the oil heat up to 350 degrees.  Carefully place up to 4 chicken pieces in skillet.  Let pieces fry for at least 8-12 minutes on each side.  Chicken should turn dark brown w/ crispy skin.

Remove fried chicken and let pieces rest for at least 10 minutes before serving and eating.  

Monday, July 28, 2014

Monday's Bread Bowl: Spam Musubi

The Mixed Stew crew is going on a vacay. Meanwhile, we're having a run of old favorites from Guam this week. Enjoy.

Post originally from August 12, 2013

Done up from scratch

This is a real treat for the thousands of Hawaiians and Guamanians who grew up enjoying it.  You just need a more delicate hand when making these.

What you will need:

1 musubi mold
1 baking spatula
1 metal spoon
Plastic wrap
Wax paper
3 cups cold water
1 medium-sized bowl
3 cups sushi rice
2 eggs fried, omelet style
1 can spam sliced thin, fried to your liking
Dried seaweed strips for sushi aka Nori

Preparation and Directions:

Collect all ingredients before building (or rolling) individual specimens.  Clean then soak masubi mold in medium-sized bowl that’s filled with cold water.  Pullout and place wax paper over preparation area.  Take mold from water and place on wax paper.  Next, assemble layers of Spam masubi between layers seaweed as shown then press clean and remove built musubi from mold. First rice, then egg, then spam then rice again.  Repeat process to makes several Spam musubi.  Wrap musubi in plastic wrap to keep them fresh until eating time.  Spam musubi should keep for up to 2 days at the longest.    

Thursday, July 24, 2014

Thursday’s Side Dish: Nama brand Yakisoba

Authentic Japanese noodles anytime

We recommend this noodle packet, by Nama, for traditional Japanese Yakisoba in a pinch.  The buckwheat noodles come freshly packed in 3 individual servings with 3 corresponding seasoning packets.  We combined all the packaged ingredients to make a family-sized batch of stir-fried noodles.  Nama brand Yakisoba is 17.3 oz. and costs between $ 2.69 and up so shop around for the best price.  Look for this food item at H-Mart, Lotte Plaza, or your favorite Asian Foods grocery. 

Wednesday, July 23, 2014

Wednesday’s Helping: Alternate Ingredients for Japanese Yakisoba

Remove pork for health

Yes, try making this stir-fry with chicken or shrimp for healthier servings of Yakisoba.  If you wanna go completely meatless, the tofu substitutes well for the pork and shrimp.  Meanwhile, remember that imitation crab provides the seafood taste without the calorie content found in shrimp and other shellfish.  Try adding julienned baby corn, bamboo shoots, or shitake mushrooms for a more satisfying bite.  Lastly, add red pepper flakes, sriracha, or garlic chili paste for a spicier result that’s HOTTER.    

Tuesday, July 22, 2014

Tuesday’s Cupful: Background on Japanese Yakisoba

Japanese Fried Noodles

This dish is the dryer alternative to Japanese Ramen Noodles.  Expect NO BROTH!  It’s also a cousin to Chinese Chow Mien.   Soba is Japanese for “buckwheat.”  The buckwheat noodles are usually fried with meat and veggies.  The Japanese people like adding thinly sliced pork.  Meanwhile, Okinawans prefer ham or luncheon meat.  Cabbage, carrots, and bell pepper make up the trio of veggies used in authentic Japanese Yakisoba.  The noodles are seasoned with a sweeter and thicker brown sauce that’s reminiscent of oyster sauce. Yakisoba is a national dish with it being a staple dish during lunch hour among Japanese workers.