Chicken Adobo

Chicken Adobo
A Traditional Filipino Dish!
Difficulty: Easy
  

Serve With Steamed White Rice And Stir-Fried Broccoli & Mushrooms!

 Ingredients
3-4 lbs. skinless bone-in chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
1/3 cup water
1 tbsp palm sugar
4 cloves garlic, crushed
1 slice of ginger root
1 tsp. black peppercorns
3 bay leaves
1/4 cup green onions, chopped

Directions
Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours in refrigerator. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 30 more minutes. Serve with steamed rice.  Garnish with green onions.
4 servings

Chicken Satay Noodle Bowl

Chicken Satay Noodle Bowl
A Taste Of Thailand!
Difficulty: Moderate

Ingredients
Chinese noodles (enough for 6 servings) 
2 grilled skinless chicken breast, sliced thin
2 tbsp toasted sesame oil  
3/4 cup peanut butter  
4 tbsp soy sauce  
4 tbsp Mirin, sweet rice wine
2 tbsp rice wine vinegar  
1 tbsp grated fresh ginger  
1 tsp garlic puree
1 tsp coarse black pepper
juice of 1 lime
1 tsp red chili paste (Sambal)
pinch of curry powder
water for thinning sauce
1 tbsp palm sugar or brown sugar (optional)   
1 green pepper, julienned
1 red or orange pepper, julienned
1 cup match stick carrots
1/2 red onion, julienned
1 cup red cabbage, julienned
1 cup snow peas, julienned or whole
1/3 cup chopped fresh cilantro
1/3 cup parsley leaves 
3 green onions, thinly sliced 

Serve As A Main Meal, Side Dish Or At A Buffet Party!

Directions
Cook noodles according to directions; rinse, drain and cool.  In a large mixing bowl, whisk together sesame oil, peanut butter, soy sauce, Mirin, vinegar, ginger, garlic, pepper, lime juice, chili paste, curry powder, brown sugar.  If the sauce is too thick, then add small amounts of water to thin.  Adjust seasoning to suit your taste.  Add cooked, cooled noodles and toss, add cooked grilled chicken and fresh vegetables and toss until well coated.  Chill in refrigerator for and hour before serving.
Serves 6

Hawaiian Loco Moco

Hawaiian Loco Moco
An Authentic Taste Of The Islands!
Difficulty: Easy

A Lunch Time Favorite!

Ingredients
Hot cooked Japanese Rice
Burgers:
1 pound ground beef (80/20 blend)
1/4 cup diced Maui onion or sweet onion
salt
pepper
Canola oil
Gravy:
2 tbsp unsalted butter
2 cups cremini mushrooms or button mushrooms, sliced
3/4 cup Maui onion or sweet onion, sliced
1 1/2 cups low-sodium beef broth
1 tsp Worcestershire sauce
1 tbsp cornstarch/ 2 tbsp water
1 clove garlic, minced
salt
pepper
Eggs:
Canola oil
4 large eggs
2 to 3 tbsp chopped fresh flat-leaf parsley, for garnish (optional)

Directions
For The Burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
For The Gravy:
Add the butter to the pan with the drippings. Sauté the garlic, mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
In a separate bowl, mix the cornstarch with 2 tbsp of water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
For The Eggs:
Add some canola oil to a nonstick sauté pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
To serve: Place the cooked rice on a plate, place the burgers on top, then the mushroom gravy and finally the egg. Garnish with parsley.
Serves 4