Tag: main course
Loco Moco
Loco Moco
Loco Moco is a popular Hawaiian comfort food. First you smoke a fatty of Maui Wowie. Then hamburgers are pan fried and topped on steamed rice. A beef gravy is made from the pan drippings, then ladled over the burger and rice. Finally, it is topped with a fried egg. One of the greatest creations ever made, probably by a stoner.
Ingredients
- 1 lb 85% lean ground beef
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 3 green onions chopped
- fried eggs
- steamed rice
Loco Moco Gravy
- 1 1/2 cups beef stock
- 4 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp sesame oil
- 2 tsp ketchup
- 2 tsp sugar
- 4 tsp cornstarch
Instructions
- Mix together all of the gravy ingredients. Set aside.
- Season the ground beef with salt and pepper. Form into 1/4lb, 1/3lb, or 1/2lb patties, depending on how big you want them.
- Melt butter in a large sauté pan over medium heat. Toss in the patties.
- Cook for 5-6 minutes a side. Remove from the pan.
- Add the green onions to the same pan. Cook for a minute.
- Pour in the gravy ingredients. Scrape up the brown bits on the bottom of the pan. Simmer for 3 minutes.
- Add the patties back in.
- Simmer another 3 minutes, flipping the burgers half way through.
Spam Musubi
Spam Musubi
Hawaiian’s love Spam. Spam found it’s way to Hawaii after WW2. All Spam really is is ground pork shoulder with hotdog seasoning. This recipe has it’s roots in Japan, where sushi rice is rolled into balls and wrapped in nori; called omusubi. It is said that Japanese soldiers in interment camps created the recipe. Today, you can find musubi everywhere in Hawaii; even at gas stations in plastic containers ready to eat.There are many different variations of Spam musubi. Some have the Spam slices cooked in the soy/sugar sauce, almost making the slices candied. Others will have the sauce brushed on the rice block, then placing the Spam on top. Some recipes will have the Spam rice block wrapped in only an inch of the nori. This particular recipe has the block completely covered in the nori. If you don’t have a musubi press, cut the top and bottoms out of the Spam can and use that as your mold for the rice.
Ingredients
- 2 cups steamed rice steamed with 6 tbsp rice vinegar
- 1 can Spam sliced into 6-8 slices
- 1 tbsp vegetable oil
- 1/4 cup soy sauce
- 1/2 cup sugar
- 3-4 sheets nori
Instructions
- Mix together the soy sauce and sugar. Set aside.
- Slice the Spam into either 6 or 8 slices.
- Heat up the cooking oil on a griddle over medium high heat. Add the spam slices. Cook for 3 minutes a side.
- Pour in the soy/sugar sauce. Cook the spam slices for another 2 minutes a side, making sure the spam is coated in the sauce. Remove from the pan.
- Portion out the rice into 6 or 8 portions, depending on how many spam slices you have. Using a musubi press, press down one portion of the rice.
- The rice block should be firm and hold shape. This will only work if the rice is freshly steamed.
- Add a slice of the spam on top of a rice block.
- Slice a sheet of nori in half.
- Put a slab of rice/spam on the center of the sheet. Fold up each side up, sealing with water.
- Keep them whole if eating as a main course or slice in half if eating as an appetizer.
American Chinese Moo Shu Pork
American Chinese Moo Shu Pork
This recipe is the American Chinese version of moo shu pork that you will find at a Chinese takeout restaurant. The ingredients, prep, and cooking are very similar to the authentic version, with cabbage and bamboo shoots replacing the lily flower and cucumber. Once the moo shu is finished cooking, it is served on a moo shu pancake with hoisin sauce. Eat the moo shu like a taco, or eat it as is with steamed rice.
Ingredients
Marinade
- 8 oz pork sirloin sliced into strips
- 2 tsp Shaoxing cooking wine
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 tsp cornstarch
Sauce
- 1 tbsp sweet bean paste
- 1 tsp shaoxing cooking wine
- 1 tsp soy sauce
- 1/4 tsp sugar
Stir Fry
- 3 tbsp vegetable oil
- 2 tbsp dried wood ear mushrooms rehydrated
- 2 large eggs beaten
- 1 small white onion sliced
- 1 tbsp ginger minced
- 1/2 cup bamboo shoots
- 1 cup cabbage chopped
Serving Options
- steamed moo shu pancakes
- hoisin sauce
- steamed rice
Instructions
- Mix all of the marinade ingredients together. Set aside.
- Mix the sauce ingredients together. Set aside.
- Heat up cooking oil in a wok pr large sauté pan over high heat. Add in the pork in a single layer. Cook for 30 seconds a side. Remove from pan.
- Scramble the beaten eggs for a minute. Remove from pan.
- Sauté the onions for 1 minute.
- Add in the ginger. Sauté for 30 seconds.
- Add in the bamboo shoots, cabbage, and wood ear mushrooms. Sauté for a minute.
- Pour in the sauce. Let thicken for 30 seconds. Add the pork and eggs back in.
- Cook for 1 more minute.
