Cooking Sauces and Marinades Made with Fresh, Whole Ingredients
Ingredients:
- Chicken leg meat, 1“ cubes1#
- Kosher saltto taste (we use ¼ tsp)
- Ground black pepper⅛ tsp
- Flour1 c
- Egg, scrambled2
- Kaʻū Orange Sauce½ c
Procedure:
- Season chicken with salt and pepper, coat with flour, dip in egg, coat with 2nd layer of flour, and deep fry at 350° until done
- Drain excess oil
- Toss immediately with Kaʻū Orange Sauce and serve
Ingredients:
RICE:
- Chicken broth3 c
- Yellow curry paste½ tsp
- Turmeric½ tsp
- Lemongrass stalk (smashed)1 Pc
- Lemongrass Sauce & Marinade2 Tbl
- Jasmine rice (uncooked)2 c
- ** cooked rice is enough for 3 recipes of fried rice
- Lemongrass Sauce & Marinade 2½ Tbl
FRIED RICE:
- Vegetable oil1 Tbl
- Garlic (minced)1 tsp
- Tofu (small dice)¼ c
- Edamame¼ c
- Carrots (grated)2 Tbl
- Jasmine rice (seasoned) 1½ c
- Enoki mushroom (cut 1″)½ c
- Cilantro (chopped)1 Tbl
Procedure:
Rice (NOTE: Rice can be made a few days in advance)
- Combine first six ingredients in a pot, whisk and bring to a very low simmer
- Cover pot with foil and continue cooking on low heat for 12 minutes or until rice is cooked
- Spread rice evenly on a sheet pan and cool
- Cover and refrigerate overnight
Fried Rice
- Combine 1½ c of the cooked jasmine rice with Lemongrass Sauce & Marinade, mix well and set aside
- Heat oil in a non-stick pan over medium heat
- Add garlic and cook for 1 minute or until garlic is cooked
- Add tofu, edamame, carrots, and seasoned jasmine rice to the pan
- Continue cooking while stirring occasionally
- Turn heat up if necessary
- Cook until rice is heated through, about 3 – 5 minutes
- Add cilantro and enoki mushrooms, combine, and serve
Ingredients:
- Chicken leg meat (¾” cubes)1 #
- Kosher saltto taste (we use ¼ tsp)
- Cornstarch3 Tbl
- Season chicken with salt, coat with cornstarch, set aside & reserve
- Vegetable oil1½ Tbl
- Lemongrass (minced)1 Tbl
- Chicken leg meat (reserved)(1 #)
- Chicken broth½ c
- Lemongrass Sauce & Marinade½ c
Procedure:
- Heat oil in teflon/non-stick pan over medium heat
- Add lemongrass and stir for 15-20 seconds
- Add chicken and saute for 1 minute
- Add chicken stock, stir, and cook until stock is reduced by half and chicken is cooked
- Add Lemongrass Sauce & Marinade, stir, and simmer for 1 minute
- Remove from heat and serve
Ingredients:
- Vegetable oil1 Tbl
- Sweet onion (julienne)8 oz / 1 pc
- Chili flakes (optional)⅛-¼ tsp
- Lemongrass pipikaula (heated and sliced)1#
- Lemongrass Sauce & Marinade¼–½ c
- Green onion (1” pc)½ oz / ½ c
Procedure:
- Heat pipikaula in a 350° oven for 4 – 5 minutes
- Slice, cover & keep warm
- Saute onions over medium heat for 3 – 4 minutes until slightly colored and wilted
- Add pipikaula and Lemongrass Sauce & Marinade and combine well
- Continue cooking until heated through, about 1 minute
- Add green onion; stir and serve
Ingredients:
- Flank steak (cleaned & cut 1½” strips)5#
- Kosher salt1 Tbl
- Lemongrass Sauce & Marinade3 c
- Thai chili (slice thin)1 Pc
- Sodium nitrate (optional)½ tsp
Procedure:
- Combine salt, Lemongrass Sauce & Marinade, Thai chili, sodium nitrate & mix well
- Add flank steak, toss & let marinate for two days
- After one day of marinating, toss and continue marinating for one more day
- Remove meat from marinade and place on a sheet pan lined with a wire rack
- Strain marinade and place strained ingredients evenly on meat
- Bake at 250°F until internal temperature reaches 150°F.
