Here are some recipes of the ethnic foods we enjoy.

Teriyaki, Pork tofu, Sweet/sour chicken, chow mein, portuguese bean soup,luau stew, fry bread, chicken fried steak with gravy,easy buttermilk biscuits,mustard and turnip greens, cornbread,candied yams, southern fried pies,tea cakes and easy fudge pecan pie.

recipes are posted below!  Enjoy!!

Japanese:

Teriyaki

I make my marinade as follows: 

1 cup aloha Brand Shoyu       

1 cup brown sugar

1/2 cup water

1 tbsp minced fresh garlic

1 piece fresh ginger (size of thumb) smashed

Combine all the above ingredients and add to thinly sliced beef.  Let it marinade overnight or at least 8 hrs. Take out and grill on BBQ.  I use this same marinade for chicken and pork cutlets also.

Pork Tofu:

pork cut up chop suey style

1Tbsp garlic

1/2 cup aloha shoyu

1/2 cup brown sugar

chicken broth

block of wet tofu

2 pkg of dry tofu

bunch of leaf onion (green onion)

Get out the wok and heat a little oil and add the garlic and pork.Fry until pork is well cooked.  Add the shoyu,brown sugar and chicken broth and let simmer a little then add the cut up wet/dry tofu and leaf onion. Gently fold  into the pork /sauce mixture.   

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CHINESE:

sweet/sour chicken:

Ingredients:4-6 servings

2 chicken breasts

1 teaspoon salt

BATTER:

1/2 cup flour

1/4 cup cornstarch

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup cold water

SWEET/SOUR SAUCE:

3/4 cup water

2 Tablespoons cornstarch

2 Tablespoons rice vinegar

3 Tablespoons catsup

2/3 cup sugar

GARNISH;

1 tomato,wedged

1 small green pepper, wedged

1/2 cup pineapple chunks

1 teaspoon toasted sesame seeds

3 cups oil for deep frying(375 degrees)

  bone chicken & cut up into 1/2 inch thick slices.Heat oil in wok to 375 degrees.  rub salt into chicken pieces.  Dip into batter and deep fry in oil until golden brown.(abt 4 min)  Bring sauce to a full boil stirring constantly.  Arrange tomato,pepper & pineapple chunks on top of chicken, pour sauce over and sprinkle with sesame seeds on top.

Note:     fried rice  would be a good side dish.    

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CHOW MEIN:

Cook as directed and drain: 7 oz. dried saimin(1 pkg instant saimin)

MARINADE:

1/4 lb pork,cut into strips

1/4 tsp. garlic salt

1/4 tsp. salt

1 tbsp. cornstarch

cut the below vegetables into thin strips and fry in hot wok:

2 tbsp oil

1 cup carrots(1 medium)

1 cup celery(1 stalk)

1 cup green onion(2 stalks)

1 cup green beans(6-8) 1/8 tsp salt

When vegetables are cooked to desired doneness, remove from skillet into large mixing bowl. fry in same wok :4 cups bean sprouts, 1/8 tsp salt.  combine bean sprouts with rest of vegetables in bowl and toss lightly to mix.

Make sauce:

2 cubes saimin soup base, 1 1/2 cup water & 2 tbsp cornstarch.

Fry marinated pork in hot wok with 2 tbsp oil.  when pork is thoroughly cooked, add sauce to make gravy.

To serve:   Spread cooked saimin on large platter.  Cover saimin with vegetables.   Pour pork gravy over entire dish. Garnish with chinese parsley if desired.   Makes 6 servings. 

Serve with fried won ton's

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PORTUGUESE:

Portuguese Bean soup:

Abt 4-5 ham hocks

2 large portuguese sausage

2 cans stewed tomatoes

4 chicken bullion cubes

2 cans kidney beans

1/2 cup catsup

Veggies: diced potatoes,carrots,celery, cabbage,or whatever veggies you prefer

seasonings:   I put about 2 tbsp minced garlic, 1 envelope of lipton onion soup, bay leaf, just a little basil, black pepper and a little brown sugar.

Get out a big pot, put in the hocks and sliced portuguese sausage.  Add water to cover.   Add the chicken bullion cubes and the rest of the seasonings and catsup.Cook on medium heat for about an hour or until meat is falling off the hocks. Then take out the ham hocks and take meat off the bone( discard the bone) Put hocks back in pot and add the veggies and cook on medium heat for another hour or so. Add kidney beans.( I always taste the broth to see if the seasoning is right. If it needs more seasoning then add more to taste.)

NOTE: this soup tastes better the next day as flavors blend . I usually serve cornbread or garlic bread with this soup.

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Hawaiian:

Luau Stew:

Ingredients:

bunch of fresh luau leaves,pkg of stew meat cut into smaller pieces, chicken broth, minced garlic and Hawaiian salt.

strip stalks off the luau leaves.. cut up stalks and wash both the leaves and stalks in 2 washings of water.  Get out the big pot add a little oil and minced garlic then add stew meat.  Cook the meat in the oil/garlic a few minutes add water /chicken broth and luau leaves/stalks and Hawaiian salt. Cook on medium heat until stew meat is tender(abt an hour). 

NOTE:   I serve this with poi, lomi salmon and for ME a skillet of cornbread!

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Native American:

FRY BREAD:

1/2 cup boiling water

2 tbsp butter

1/4 cup sugar

1/2 teaspoon salt

1 pkg dry yeast

1/2 cup evaporated milk

3 eggs beaten

3 1/2 cups of flour

Pour boiling water over butter,sugar & salt.  when lukewarm dissolve the yeast in the mixture.  add milk, eggs, then the flour, beating thoroughly and adding a little more flour if necessary.  dough should be soft but not sticky, with floured hands, pull off pieces of dough and flatten.  fry in hot oil until bread becomes a nice golden brown color. Serve with honey butter.

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Mexican:

Chili:

This is how I make my chili...

Hamburger

stewed tomatoes

kidney beans

tomato soup

Seasoning:  lipton onion mix,cumin,sloppy jo mix,cocoa,curry powder,chili powder,brown sugar,minced garlic, salt, pepper, chicken boullion

Get out the big pot, put a little canola oil in the pot add the minced garlic and the hamburger.  fry until meat is well cooked.  Add the sloppy jo mix,stewed tomatoes, and soup .  then add the seasonings and cook on low heat for abt an hour Add the kidney beans, stir and turn off heat. Chili tastes better the next day as flavors blend.

I serve this chili with rice, cole slaw and cornbread

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Good ol' Southern cooking!

Chicken fried Steak:

2/3 cup flour

1 tsp. salt & pepper

1 teaspoon garlic powder

2 lb round steak, tenderized

2 eggs

2 Tbsp.cream

1/2 cup veg.oil

2 cup saltine carcker crumbs,rolled fine

1 onion,sliced

1/2 cup cream 2 cup chicken broth,approx.

1 1/2 teaspoons steak sauce

Mix 1/2 c flour with the salt and pepper. Pound the mixture into both sides of the meat and the edges of a heavy plate or mallot.  Cut meat into serving size pieces.  Beat eggs together with the cream.  Heat oil in a heavy iron skillet over moderately high heat.  Reserve 3 tbsp of flour..dredge the steaks in the remainder of flour.dip into the egg mixture and then the cracker crumbs.  Add to hot oil.  Brown steaks well,turn and brown other side. Reduce heat to medium.  Cover the skillet and cook for 15-20 minutes turning occasionally until the steaks are cooked through and tender.(chicken fried steak should be well done but not dry).  remove the steaks from the pan and drain on brown paper bags.  Keep warm.  Add onion slices to pan and saute quickly. Remove, pour off all but 3 tbsp of oil in the skillet and stir in 3 tbps flour.  Stir well to loosen and incorporate any particles in the bottom of the pan and cook 1- 2 minutes. Stir in cream, then chicken broth.. top the meat with the gravy.  serve with mashed potatos, green beans and biscuits..Serve 4-6.

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Easy Buttermilk biscuits:

2 cups self rising flour

3/4 cup buttermilk

1/4 cup crisco

Preheat oven to 400 degrees F. Cut crisco into flour with fork then add buttermilk and mix into flour mixture.   Coat hands with flour and spoon dough into your hand and roll biscuits in palms.   Place on a greased pan and cook about 8-10 minutes or until golden brown. Aprox 10-12 biscuits.  

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Mustard and Turnip greens:

2 ham hocks

2 quarts water

3 pounds mustard greens

4 lbs turnips

2 tsp sugar

1 tsp tabasco sauce(optional)

Place ham hocks in a large pot.  cover with the water.  Bring to a boil, then reduce the heat and simmer, covered, for 2 hrs.

Cut the tough stems and yellow leaves from the greens and disgard.  Gently rub the leaves with your finger's under warm running water until clean.  cut the greens into large pieces.  Let the leaves soak in warm, salted water for 10 minutes. rinse with cool water and drain in a colander.

Skim any fat from the liquid in which the ham hocks were cooked.  remove the hocks and cut the meat into bite-size pieces, discarding the skin and bones.  return the meat to the pot and add the sugar and tabasco sauce.  add as many greens as will fit into the pot.  cover and cook down until the greens are wilted, then add more greens until all the greens are in the pot.  Continue cooking ,covered, about 1 1/2 hours.

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Cornbread:

1/3 cup veg shortening(crisco)

1/2 cup yellow cornmeal

1/2 cup all purpose flour

3 tsp baking powder

1 egg, beaten

1/2 tsp salt

1/3 tsp sugar

1/3 cup water

2/3 cup evaporated milk

Preheat oven to 400 degrees.

In a heavy cast iron skillet over moderate heat, melt the shortening.  In a large mixing bowl, combine the remaining ingredients .  Mix the melted shortening into the batter, leaving the remaining half in the skillet.  while the shortening in the skillet is still hot, pour in the batter.  Bake the cornbread for 15 minutes, or until the top is brown and the sides are crisp.

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Candied Yams:

2 large yams or sweet potatoes. peeled and sliced 1/2 inch thick

1 tsp ground cinnamon

1/2 cup sugar

1/2 tsp ground nutmeg

2 Tbsp margerine or butter

2/3 cup evaporated milk

1/3 cup water

Peheat the oven to 350 degrees.

Layer half the yams or sweet potatoes in a greased baking dish.  combine the cinnamon, sugar and nutmeg.   Sprinkle half the mixture over the yams.  dot the yams with half the butter.   Layer on the rest of the yams, sprinkle with the remaining sugaar mixture and dot with the remaining butter.  mix the milk and water and pour over yams.  cover and bake for 45 minutes.

Increase the oven temperature to 400 degrees.  uncover the casserole and bake for another 10 minutes, until the yams are golden brown and tender.

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Southern Fried Pies:

3 cups peaches or apples

1/2 cup sugar

2 tbsp butter

1 1/2 tsp vanilla

1/2 tsp nutmeg

1 1/2 cups flour

3/4 tsp salt

1/2 cup shortening

5 tbsp cold water

cooking oil for frying

Combine the  filling ingredients.  Bring to boiling heat, simmer gently, uncovered, about 1 hour until of jam constistancy, stirring occasionally.  cool for 1 hr.

Make pastry.  roll dough to 1/8 thickness.  Cut into 5"circles.  Place about 1 Tbsp filling on one half of the circle.  fold in half, seal with tines of fork.

In a 12" cast iron skillet heat 1/4" oil till hot.  fry pies 3-4 min or until golden, turning one time.  Drain on paper towels.

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Tea Cakes:

1 /2 cup(1 stick) butter or margarine

1 cup sugar, plus extra for sprinkling the cakes

2 eggs, beaten

1 tsp vanilla extract

3 1/2 cups sifted all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp ground nutmeg

1/2 cup sour cream

In a large bowl, cream the butter or margerine and sugar until fluffy and well blended.  Beat in the eggs and vanilla extract.  In a seperate bowl, sift together the flour, baking powder, salt and nutmeg and add to the butter mixture, alterating with Tbsp of sour cream and mixing well.  wrap the dough in plastic or sheets of waxed paper and chill 4 hrs or overnight.

Preheat oven to 450 degrees.   Dust a cutting board with flour and roll out the dough 1/4 inch think.  Cut with a 3 inch cookie cutte.  Put the tea cakes on a greased baking sheet.   sprinkle with sugar.

Bake for 10-12 minutes or until lightly browned.

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Easy fudge pecan pie:

3 1/2 cups milk

3/4 cup unsweetened cocoa

4 cups sugar

1 cup all purpose flour

1 Tbsp vanilla extract

1/2 cup (1 stick) butter

1/2 tsp salt

2 cups pecans

2 unbaked 9 inch pie shells

Preheat oven to 375 degrees.

In a medium saucepan, mix the milk and cocoa and bring to a fast simmer.  remove from the heat.  In another bowl, combine the sugar,flour,vanilla extract, butter, salt and pecans.  Pour milk and cocoa mixture over the sugar and pecan mixture. Mix well.  Pour the mixture into 2 unbaked pie shells.  sprinkle with chopped pecans and /or coconut if desired.   bake for 40 to 45 minutes or until set.

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Banana Pudding:

1 cup sugar

1/3 cup flour

4 egg yolks,beaten

3 cups milk

salt to taste

1 tsp vanillia extract

1 12 oz pkg vanilla wafers

3 -4 bananas, sliced

4 egg whites,at room temperature

1/4 tsp cream of tar tar

6 Tbsp sugar

1 tsp vanilla extract

Combine  1 cup sugar,flour,egg yolks, milk and salt to taste in saucepan; mix well.  Cook until thickened ,stirring constantly.  Stir in 1 tsp vanilla.  Pour small amount of custard into baking dish.  Alternate layers of vanilla wafers and bananas until all ingredients are used.  Pour remaining custard over layers.  Beat egg whites in mixer until foamy.  Add 1/4 tsp cream of tar tar.  beat until soft peaks form.   Add 6 Tbsp sugar 1 Tbsp at a time,beating constantly until stiff peaks form.   beat in 1 tsp vanilla.  spread over prepared layers.  Bake at 350 degrees for 15 minutes or until brown.  yield 12 servings.

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Original 5 Minute Fudge:

2/3 cup evaporated milk

1 2/3 cup sugar

18 large marshmallows

1 (6 oz size) pkg chocolate chips

1 cup nuts (optional)

1 tsp vanilla

1 buttered 9x9" square pan

Be sure to use a heavy saucepan for this recipe.

Bring to a boil in a heavy saucepan the milk and sugar, stirring  constantly, for 5 minutes exactly.   Remove from heat;add marshmallows, choc chips,nuts and vanilla.  Mix chocolate chips and marshmallows very well before pouring into a 9x9" square pan.  Let cool before cutting into squares.

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White Christmas Fudge:

A rare recipe and a beautiful candy!

2 cup granulated sugar

1/2 cup dairy sour cream

1/3 cup white corn syrup

2 Tbsp butter

1/4 tsp salt

2 tsp clear vanilla flavoring

1/4 cup quartered candied cherries

1 cup coarsely chopped walnuts

Combine first 5 ingredients in saucepan;bring to a boil slowly,stirring until sugar dissolves.  boil,without stirring over medium heat to 236 degrees on candy thermometer, or until a little mixture dropped in cold water forms a soft ball.  Remove from heat and let stand without stirring for 15 minutes. Add flavoring; beat until mixture starts to lose its gloss(abt 8 minutes).  Stir in candied cherries and walnuts. Pour into a buttered 9 inch square pan.  cool and cut into squares.  Makes abt 1 1/2 lbs of fudge.

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Peanut Butter Fudge:

3 cups sugar

3/4 cup margarine

2/3 cup(5 oz can) evaporated milk

1 cup peanut butter

1(7 oz) jar Kraft marshmallow creme

1 cup nuts (optional)

1 tsp vanilla

Combine sugar,margerine and milk in a heavy 2 1/2-3 quart saucepan;bring to a full rolling boil,stirring constantly.   continue boiling for 5 minutes over medium heat or until candy thermometer reaches 234 degrees,stirring constantly to prevent scorching.  Remove from heat;stir in peanut butter until melted. Add marshmallow creme,nuts and vanilla;beat until well blended.  Pour into a greased 13x9 inch pan.  cool at room temperature;cut into squares.  Makes 3 pounds.

NOTES: Don't substitute sweetened condensed milk for evaporated milk and if using crunchy peanut butter, do not use chopped nuts.

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