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'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'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'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’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’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’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.

Monday’s Bread Bowl: Yakisoba Stir-fry Noodles w/ Pork and Broccoli

Japanese Noodle Craze

This noodles dish is somewhat easier to make with help from the pre-packed noodles and seasonings.  Here’s the recipe:

What you will need:

1 large wok

1 wooden spoon

1 large serving dish w/ cover

1 Nama Yakisoba (17.43 oz.) pack of noodles  

3 tablespoons cooking oil

1 red onion, cut into rings

2 garlic cloves, sliced thin

1lb pork, diced into small cubes (TMS crew used leftover pork belly roll.)

2 carrots, julienned

1lb broccoli, cut into spears

1lb firm tofu, pressed then cut into cubes

3 chile peppers, thinly sliced       `

Cooking & Directions:

Heat wok on medium-high heat.  Add cooking oil and swirl around in bottom of wok.  Throw down onion, pork, and garlic.  Stir well.  Sautee ingredients until onion turn translucent.  Next add broccoli, carrot, pepper, and tofu.  Stir-fry and give veggies a chance to cook.  Add all ingredients in Nama Yakisoba package.  Stir well and let noodles cook.  Remove wok from stove once noodles have cooked through.  Place in serving dish.  Serve immediately.    

Thursday’s Side Dish: All-Natural Popchips

Neither Baked or Fried

Yes, that’s a matter of fact when you bite into Popchips.  They’re neither fried or baked.  The company claims to make chips that are “pressure popped.”  Look for the brand’s three distinct varieties: tortilla, potato, and veggie.  The varieties feature several different flavors, such as Chili Limon Tortilla, Sea Salt Potato, and Veggie Tuscan Herb.  An 8 oz. bag runs for just under $1.00 but look for packs of 6 and 12. These chips are ultra healthy with 0 grams of fat and contains no gluten.  Look for them in your favorite major grocery store.         

Wednesday’s Helping: Alternatives for Spicy Adobo w/ Crab Paste

Making it healthy

We suggest using light coconut milk or non-fat coconut milk to lessen the fat content.  Substitute prawns and chicken pieces instead of pork for a dietary-conscientious switch, too.  Select leaner pork loin, loin chops, or tenderloin if you still have a hankering for pork adobo.  Lastly, try making this adobo out of firmer veggies, such as carrot cubes, eggplant slices, or cauliflower tips, for a real vegetarian treat with gravy to boot.   

Tuesday’s Cupful: Background on Spicy Adobo w/ Crab Paste

A creamy gravy, too

This version of adobo just might kick the other renditions to the curb.  We sampled this pork adobo at Pampanguena Cafe.  The crab paste and coconut milk form smooth gravy that’s rich and satisfying.  Meanwhile, the diced chiles add an accent that spicy food lovers will enjoy.  The coconut milk accounts for a serving lauric acid, which helps to boost the body’s immune system.  We recommend that you use authentic Bun Rieu Cua to make this adobo.  Remember that a little goes a long way with Bun Rieu Cua.           

Monday's Bread Bowl: Pork Adobo w/ Coconut Milk and Crab Paste

Pork Coconut Stew..well sorta

The Mixed Stew crew has had this recipe in its arsenal for some time.  Here’s the recipe:

What you will need:

1 large stock pot w/ lid

1 wooden spoon

3 tablespoon cooking oil

1 (4 oz.) can diced green chiles

1 ½ to 2lbs pork country ribs, cut into cubes

1 yellow onion, chopped 

1 garlic toe, sliced

¼ cup soy sauce

1 ½ cup water

1 tablespoon Bun Rieu Cua (Vietnamese Crab Paste)

1 (14 oz.) can coconut milk

Cooking and Directions:

Heat pot on medium-high heat.  Pour in oil, onion, and garlic. Sautee until onion turns translucent.  Next add pork rib cubes.  Let meat brown for 8 to 10 minutes while constantly stirring.  Pour in water and soy sauce.  Cover pot with lid.  Lower heat to medium-low.   Let ingredients reach a slow simmer.  The meat should braise for 30 minutes then stir in crab paste, green chiles, and coconut milk.  Return lid.  Let pot simmer for another 25 minutes.  Stir occasionally.  Serve once meat has reached desired tenderness.           

Thursday’s Side Dish: Colman’s Mustard

HOT Mustard From Norwich

Yes, Coleman’s Mustard appears to have a very prestigious reputation among condiments.  The British company has been making their yellow mustard since 1814 so it’s a definite classic.  What makes it so unique is the “fiery-hot” taste that translates into approximately 45 jars sold per minute ‘round the globe.  Jeremiah Colman earned Queen Victoria’s accolade for his mustard recipe, in 1866, so it’s also known as “The Queen’s Mustard.”  A 3.5 oz jar will run $ 3.50 and up so shop for the best price. Also, look for the special seal, too. 

Wednesday’s Helping: Alternative Ingredients for Mango Walnut Bread Pudding

Try banana, too

This bread pudding has all the basics to make a sweet exclamation mark to any meal.  We suggest substituting the mangoes with 4 over-ripe bananas, mashed pears, or mashed pears in a pinch.  The baking powder can be substituted for baking soda.  Hazelnuts, almonds, and chestnuts can be used instead of walnuts.  Meanwhile, remember that you can use multigrain or whole wheat bread to make healthier servings in every slice.   

Tuesday’s Cupful: Background on Mango Walnut Bread Pudding

A Sweet –n- Tangy Moo Moo

The Mixed Stew crew made this luscious pudding from inexpensive, simple, and yummy elements.   The sweetened-condensed milk, vanilla extract, and mangoes constitute the core flavor ingredients.  We recommend using “stale bread” that’s at least one or two days old to make a dense pudding that’s satisfying.  The mangoes must be ripe or even “over-ripe” to make this pudding work well as a comfort food dessert.       

Monday’s Bread Bowl: Mango Walnut Bread Pudding

A rich tropical pudding

If you have cravings of mango and walnuts in a bread pudding, then this is right up your alley.  Here’s the recipe:

What you will need:

1 large mixing bowl

1 wooden spoon

2 tablespoons butter

1 bread loaf pan

1 (14 oz.) can condensed milk

1 cup warm water

2 ripe mangoes, diced into small pieces

3 whole eggs, beaten

½ teaspoon baking powder

8 bread slices, chopped into cubes

2 tablespoons vanilla extract

1 cup walnuts, crushed

Cooking & Directions:

Preheat oven at 350 degrees.  Combine condensed milk and warm water in mixing bowl.  Add bread cubes, baking powder, walnuts, vanilla extract, and mango pieces.  Pour in eggs and mix well.  The bread should soak up liquid.  Grease bread loaf pan with butter then pour in batter.  Place bread loaf in preheated oven and bake for 1 hour to 75 minutes.  Pull out bread pudding once cooking time has elapsed.  There should a golden brown crust to the cooked loaf.  Let pudding rest for 15 to 20 minutes then slice and serve.