Shoyu Style Butterfish Recipe
Ingredients
•Sauce:
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Ingredients
•Sauce:
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•¼ cup shoyu
•5 tablespoons sugar
•1 clove garlic, minced
•1 stalk green onions, chopped
•Butterfish:
•1 pound butterfish (black cod fish)
•Salt and pepper, to taste
•Flour
•2 tablespoons oil
1.Sauce: Combine sauce ingredients and set aside.
2.Butterfish: Pat dry butterfish, then salt and pepper and coat with flour. In a skillet, heat oil then add fish. Fry on medium heat until brown on both sides.
3.Pour sauce over fish and simmer for a few minutes
See More•5 tablespoons sugar
•1 clove garlic, minced
•1 stalk green onions, chopped
•Butterfish:
•1 pound butterfish (black cod fish)
•Salt and pepper, to taste
•Flour
•2 tablespoons oil
1.Sauce: Combine sauce ingredients and set aside.
2.Butterfish: Pat dry butterfish, then salt and pepper and coat with flour. In a skillet, heat oil then add fish. Fry on medium heat until brown on both sides.
3.Pour sauce over fish and simmer for a few minutes
BAKALAU SALAD (Codfish Salad)
I: 1 pkg dry codfish
2 round onions (thinly sliced)
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I: 1 pkg dry codfish
2 round onions (thinly sliced)
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2-3 Chinese parsley
1/2 cup oil
1/2 cup cider vinegar
1/4 cup shoyu to taste salt and pepper
To prepare Bakalau: Soak bakalau (codfish)( in water for several hours, changing the water several times to reduce saltiness. Drain water, rinse and shred, removing all bones and skin. Combine shredded bakalau and onions. Add oil, vinegar and shoyu, mix well. Next, add sliced tomatoes, salad mix and chopped parsley, toss. Chill and serve (will marinate while b eing chilled).
See More1/2 cup oil
1/2 cup cider vinegar
1/4 cup shoyu to taste salt and pepper
To prepare Bakalau: Soak bakalau (codfish)( in water for several hours, changing the water several times to reduce saltiness. Drain water, rinse and shred, removing all bones and skin. Combine shredded bakalau and onions. Add oil, vinegar and shoyu, mix well. Next, add sliced tomatoes, salad mix and chopped parsley, toss. Chill and serve (will marinate while b eing chilled).
WARNING CAN BE A HABIT
Christmas Crack (aka saltine cracker toffee)
Ingredients
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Christmas Crack (aka saltine cracker toffee)
Ingredients
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1 cup ) unsalted butter
1 cup ( packed dark brown sugar
40 salted saltine crackers (about 1 sleeve)
1 pkg milk or semi-sweet chocolate chips
additional toppings like nuts, candy or sprinkles (optional)
Instructions
1.Preheat oven to 350F. Line a large baking sheet with aluminum foil. Spread the crackers out on the foil in a single layer and fold up the edges of the foil to box in the crackers. Set aside.
2.In a small saucepan, melt the butter and brown sugar over medium heat on the stovetop. Simmer for 5 minutes, stirring constantly. Immediately pour over the crackers and spread to cover completely.
3.Bake for 5 minutes in the oven. Turn off heat. Remove from oven and sprinkle the chocolate chips on top.
4.Let stand for 2-4 minutes until the chocolate has melted, then spread evenly over the toffee. If the chocolate is still not warm enough to spread, place it back in the oven for a minute to help melt it.
5.Top with any additional topping if desired.
6.Chill in the refrigerator for about 2 hours to harden. Peel away the foil and break into pieces.
Notes
You can store this toffee in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks. You can also place in ziplock bags and freeze for up to 1 month
See More1 cup ( packed dark brown sugar
40 salted saltine crackers (about 1 sleeve)
1 pkg milk or semi-sweet chocolate chips
additional toppings like nuts, candy or sprinkles (optional)
Instructions
1.Preheat oven to 350F. Line a large baking sheet with aluminum foil. Spread the crackers out on the foil in a single layer and fold up the edges of the foil to box in the crackers. Set aside.
2.In a small saucepan, melt the butter and brown sugar over medium heat on the stovetop. Simmer for 5 minutes, stirring constantly. Immediately pour over the crackers and spread to cover completely.
3.Bake for 5 minutes in the oven. Turn off heat. Remove from oven and sprinkle the chocolate chips on top.
4.Let stand for 2-4 minutes until the chocolate has melted, then spread evenly over the toffee. If the chocolate is still not warm enough to spread, place it back in the oven for a minute to help melt it.
5.Top with any additional topping if desired.
6.Chill in the refrigerator for about 2 hours to harden. Peel away the foil and break into pieces.
Notes
You can store this toffee in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks. You can also place in ziplock bags and freeze for up to 1 month
My Hawaiian Country Style Bbq Franks Foods Portuguese Sausage Over A Bed Of Bbq Boneless Teriyaki Chicken By Mee !!
TERIYAKI FISH PLATTER
1 lb. fish fillets (cod, sole, pollock, orange roughy)
1/4 c. soy sauce
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1 lb. fish fillets (cod, sole, pollock, orange roughy)
1/4 c. soy sauce
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1 clove garlic, minced
1 tbsp. brown sugar
1 tbsp. chopped onion
1 tbsp. vinegar
1/4 tsp. ginger
1 c. sliced cauliflower
1 c. sliced carrots
1 c. sliced zucchini
1 tbsp. sesame seed
1 tbsp. butter or margrine
Cut fish into longer serving sized pieces. Place in plastic bag set in another dish. Combine soy sauce, garlic, brown sugar, onion, vinegar and ginger; mix well. Pour over fish in bag. Secure bag; turn to coat fish evenly. Refrigerate about 1 hour.
Combine cauliflower, carrots and zucchini in 1 quart microwave safe casserole. Cover with casserole lid. Microwave (high) 3 1/2 to 4 minutes or until just about tender, stirring once. Set aside.
Remove fish from marinade. Roll up fillets; secure with toothpick if necessary. Arrange seam side down in center of microwave safe serving plate. Spoon vegetables around fish; cover with plastic wrap.
Microwave (high) 4 to 5 minutes or until fish flakes apart easily with fork, rotating dish once. let stand covered. Combine sesame seed and butter in small glass dish.
Microwave (high), uncovered 30 to 45 seconds or until melted. Spoon over vegetables. About 5 servings, 125 calories each. Tips: Fish can be marinated earlier in day, but remove from marinade after about 1 to 2 hours to avoid too strong a flavor.
Other favorite combinations of vegetables can be used. For 2 to 3 servings, use half the ingredient amounts. Decrease time in step 3 to 2 to 2 1/2 minutes and in step 5 microwave 2 1/2 to 3 minutes.
See More1 tbsp. brown sugar
1 tbsp. chopped onion
1 tbsp. vinegar
1/4 tsp. ginger
1 c. sliced cauliflower
1 c. sliced carrots
1 c. sliced zucchini
1 tbsp. sesame seed
1 tbsp. butter or margrine
Cut fish into longer serving sized pieces. Place in plastic bag set in another dish. Combine soy sauce, garlic, brown sugar, onion, vinegar and ginger; mix well. Pour over fish in bag. Secure bag; turn to coat fish evenly. Refrigerate about 1 hour.
Combine cauliflower, carrots and zucchini in 1 quart microwave safe casserole. Cover with casserole lid. Microwave (high) 3 1/2 to 4 minutes or until just about tender, stirring once. Set aside.
Remove fish from marinade. Roll up fillets; secure with toothpick if necessary. Arrange seam side down in center of microwave safe serving plate. Spoon vegetables around fish; cover with plastic wrap.
Microwave (high) 4 to 5 minutes or until fish flakes apart easily with fork, rotating dish once. let stand covered. Combine sesame seed and butter in small glass dish.
Microwave (high), uncovered 30 to 45 seconds or until melted. Spoon over vegetables. About 5 servings, 125 calories each. Tips: Fish can be marinated earlier in day, but remove from marinade after about 1 to 2 hours to avoid too strong a flavor.
Other favorite combinations of vegetables can be used. For 2 to 3 servings, use half the ingredient amounts. Decrease time in step 3 to 2 to 2 1/2 minutes and in step 5 microwave 2 1/2 to 3 minutes.
Taegu
1 6-oz pkg shredded codfish
1/2 C honey
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1 6-oz pkg shredded codfish
1/2 C honey
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4 Tbls sesame seed oil 2 t. sesame seeds, toasted and crushed
4 t. chili powder
Tenderize codfish by pounding both sides with wooden mallet or hammer. In a bowl, mix honey, sesame oil, sesame seeds and chili powder. Add codfish and mix thoroughly.
See More4 t. chili powder
Tenderize codfish by pounding both sides with wooden mallet or hammer. In a bowl, mix honey, sesame oil, sesame seeds and chili powder. Add codfish and mix thoroughly.
Stewed Codfish
Demonstrated by: Laura Martin-Robley of the United Puerto Rican Association of Hawaii.
Recipes from the Heart of Hawaii on August 16, 2000.
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Demonstrated by: Laura Martin-Robley of the United Puerto Rican Association of Hawaii.
Recipes from the Heart of Hawaii on August 16, 2000.
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1 lb dried codfish
2 tablespoons achiote oil
1 onion, sliced
2 cloves garlic, crushed
1 green bell pepper, sliced
1 bunch cilantro (Chinese parsley), chopped
1/2 teaspoon dried oregano leaves, crushed
1 can (8 oz) tomato sauce
Directions:
Put codfish into a saucepot; cover with water. Bring to a boil and cook for 5 minutes; drain. Repeat process 2 more times. Cover with water again and bring to a boil; lower heat and cook for about 45 minutes. Drain and rinse codfish; remove bones and flake codfish. In a skillet, heat the achiote oil; saute onion and garlic. Add bell pepper, parsley, oregano, and tomato sauce; simmer for 5 minutes. Add codfish and simmer for 25 more minutes. Makes 6 to 8 servings.
See More2 tablespoons achiote oil
1 onion, sliced
2 cloves garlic, crushed
1 green bell pepper, sliced
1 bunch cilantro (Chinese parsley), chopped
1/2 teaspoon dried oregano leaves, crushed
1 can (8 oz) tomato sauce
Directions:
Put codfish into a saucepot; cover with water. Bring to a boil and cook for 5 minutes; drain. Repeat process 2 more times. Cover with water again and bring to a boil; lower heat and cook for about 45 minutes. Drain and rinse codfish; remove bones and flake codfish. In a skillet, heat the achiote oil; saute onion and garlic. Add bell pepper, parsley, oregano, and tomato sauce; simmer for 5 minutes. Add codfish and simmer for 25 more minutes. Makes 6 to 8 servings.
Tofu Stir-Fry
Tofu Garlic Stir-Fry made with firm tofu, vegetables, fermented black beans, and a savory sauce ready in under 20 minutes!
Ingredients
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Tofu Garlic Stir-Fry made with firm tofu, vegetables, fermented black beans, and a savory sauce ready in under 20 minutes!
Ingredients
...
• 1/4 cup vegetable oil
• 1 pound extra firm tofu cubed into 1/2" chunks
• 1 tablespoon sesame oil
• 2 cloves garlic minced
• 1/2 cup baby corn cut into 1/2" chunks
• 1 cup snow peas
• 1 carrot thinly sliced
• 1 zucchini cut in half and sliced
• 1 cup green beans
• 1 cup shiitake mushrooms halved
• 1 cup broccoli florets
• 4 tablespoons fermented black beans rinsed
• 1/4 cup low sodium soy sauce
• 2 tablespoon rice wine
• 1 teaspoon red pepper flakes
• 1 tablespoon rice vinegar
Instructions
1.Press the water out of the tofu with paper towels or clean kitchen towels then add to a large skillet on medium high heat with the vegetable oil.
2.Cook on all sides until seared golden brown then add in the garlic, baby corn, snow peas, carrots, zucchini, green beans, mushrooms and broccoli and cook for 4-6 minutes, stirring occasionally.
3.Mix together the sesame oil, black beans, soy sauce, rice wine, red pepper flakes and rice vinegar before adding it to the pan and stirrin
• 1 pound extra firm tofu cubed into 1/2" chunks
• 1 tablespoon sesame oil
• 2 cloves garlic minced
• 1/2 cup baby corn cut into 1/2" chunks
• 1 cup snow peas
• 1 carrot thinly sliced
• 1 zucchini cut in half and sliced
• 1 cup green beans
• 1 cup shiitake mushrooms halved
• 1 cup broccoli florets
• 4 tablespoons fermented black beans rinsed
• 1/4 cup low sodium soy sauce
• 2 tablespoon rice wine
• 1 teaspoon red pepper flakes
• 1 tablespoon rice vinegar
Instructions
1.Press the water out of the tofu with paper towels or clean kitchen towels then add to a large skillet on medium high heat with the vegetable oil.
2.Cook on all sides until seared golden brown then add in the garlic, baby corn, snow peas, carrots, zucchini, green beans, mushrooms and broccoli and cook for 4-6 minutes, stirring occasionally.
3.Mix together the sesame oil, black beans, soy sauce, rice wine, red pepper flakes and rice vinegar before adding it to the pan and stirrin
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