Chicken Katsu

I got this recipe from a Polynesian website. Chicken Katsu is often found on most Japanese, Hawaiian and Korean restaurant menus. These delectable deep fried chicken pieces with a side of dipping sauce can fulfill a good meal and is sure to please even the pickiest eaters. We love chicken Katsu served on a bed of cabbage slices and placed next to a scoop of rice and Macaroni Salad

Chicken Katsu

5 lbs of chicken thighs (deboned)

2 eggs (beaten)

Panko bread crumbs

or substitute with

corn flake crumbs
oil (for deep frying)


Katsu Sauce

• 1/3 cup of ketchup
• 1/4 cup of shoyu or soy sauce
• 1/4 cup of sugar
• 2 teaspoons of Worcestershire sauce
• 1/4 teaspoon of red pepper (ground)

Procedure for Chicken

1. Make sure that the chicken thighs are de-boned. If needed, cut off any excess fat.
Lightly pound to 1/2 inch thickness

2. Dip, not soak, the chicken into the egg batter.

3. Lay the chicken in the Panko or cornflake crumbs and be sure to coat them.

4. Get your wok or a large skillet heated with the cooking oil. Once the oil is hot and sizzling, slowly drop the chicken pieces into the pan. Use the sides of the pan to drop the pieces; this is to avoid any oil splattering.

5. Remove chicken pieces from the pan once they are golden brown in color. You can also check if the chicken is well cooked by piercing and opening a slit.

6. Cut into slices and serve on a bed of lettuce or cabbage.

Procedure for Sauce

1. Pour the ingredients needed to make the sauce into a pot.

2. Mix together and bring the mixture to a boil.
Serve on side as a dip for chicken or lightly spooned over chicken.

Kalua Pork ( My Favorite)

Ingredients:
3-4 lbs Pork shoulder, boneless preferred
2 Tbsp Liquid smoke
2 Tbsp Salt (sea salt preferred)


Cooking Instructions:
Rub pork with liquid smoke and salt all over. Enclose in aluminum foil and bake at 275 for approximately 4-5 hours. Do not open foil to peek. Remove from oven. Open foil and shred with two forks. Can remove fat if desired. Can use next day for Kalua pork and cabbage. Place foil package in glass baking dish if neatness is an issue. If you can get ti leaves, you can wrap pork in leaves then foil. Not necessary though.

For My Crock Pot Version:

3-6 lbs Pork Shoulder or Pork Butt
1/12-2 Tbsp Liquid Smoke
1-2 Tbsp Sea Salt
Roughly 2 cups Water with a small amount of Beef Broth

Set timer on Low for 6-10 Hours

Chocolate Haupia (Coconut Milk) Pie

1 prepared 9 inch pie shell

1 (14 ounce) can coconut milk

1 cup sugar

1 cup whole milk (but you can us skim or low fat)

1/2 cup cornstarch

1 cup water

7 ounces semisweet chocolate

1 1/2 cups heavy whipping cream

1/4 cup sugar

chocolate shavings, for garnish

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bake crust for 15 minutes, or until golden brown.

3. Set aside to cool.

4. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar.

5. In a separate bowl, dissolve the cornstarch in water.

6. Bring coconut mixture to a boil.

7. Reduce to simmer and slowly whisk in the cornstarch.

8. Continue stirring mixture over low heat until thickened.

9. In a small sauce pan, melt chocolate chips for 1 minute or until melted.

10. Reserve 1/2 of the coconut mixture.

11. Mix remaining half with the melted chocolate and pour in bottom of pie crust;

pour reserved half on top of chocolate layer.

12. Cover and refrigerate for about an hour.

13. Whip cream with 1/4 cup sugar until stiff peaks form.

14. Layer the cream on pie; if desired garnish with chocolate shavings.

15. *Best if it refrigerates over night to completely firm.

Pani PoPo

Recipe #1 Pani Popo

Ingredients:

* 1 Bag Frozen Dinner Rolls
* 1 Can Coconut Milk
* 1 Can of Water
* 1 Cup Sugar
* 2 Tablespoons Cornstarch



Follow directions for frozen dinner rolls. Let rolls rise in a 13" X 9" cake pan. In a quart sauce pan, mix coconut milk, water and sugar. In a small bowl, mix corn starch and a few tablespoons of cold water till all clumps are gone. Bring the coconut sauce to a boil then add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat. Bake rolls. After 10 minutes take out rolls and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Put the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown. Remove pan and allow a few minuites to cool. Serve warm.

Left over sauce can be used to smother rolls when served individually or for a second pan of Pani Popo

Substitutes: You can use any dinner roll recipe instead of the bag of frozen rolls. However, if you have never made bread before, you'll find the frozen rolls are very easy in comparison.

Banana Berry Brownie Pizza

• 1 (19.8 ounce) package fudge brownie mix
• 1/3 cup boiling water
• 1/4 cup vegetable oil
• 1 egg

Topping

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups sliced fresh strawberries
• 1 medium firm banana, sliced
• 1 (1 ounce) square semisweet chocolate, melted

1. In a bowl, combine the brownie mix, water, oil and egg until well blended. Spread into a greased and floured 12-in. pizza pan. Bake at 350 degrees F for 25 minutes.
2. In a mixing bowl, beat the cream cheese, sugar, egg and vanilla until combined. Spread over brownie crust. Bake 15 minutes longer or until topping is set. Cool on a wire rack.
3. Just before serving, arrange strawberries and bananas over topping; drizzle with chocolate. Refrigerate leftovers

Asian Pear and Strawberry Smoothie

1/2 cup ice
1 Asian pear, cored and cubed
2 large strawberries, hulled
2/3 cup vanilla fat-free yogurt
1/4 cup fat-free milk
2 teaspoons white sugar

o Place the ice, Asian pear, strawberries, yogurt, milk, and sugar into a blender; blend until smooth.