Looking for something quick, easy, and delicious for dinner? Well nothing’s easier than a stir fry. Try this Cashew Chicken. It takes a bit more time than your average stir fry, but it’s so worth it! Served over a bed of steamed rice or noodles it’s simply delicious.
This was a family favorite which I haven’t made if a very long time. I don’t know why it was forgotten, but I recently re-discovered this delicious dish and will definitely be making it more often.
This time I used fresh asparagus simply because I had a big bunch of it in the fridge, but it can be made with broccoli, green beans, or any type of fresh veggies you have on hand. I fry the chicken and cashews separately before adding them to the stir fry, that’s the extra step the recipe requires. It gives the chicken a bit of crunch which goes great with the crunch from the cashews, baby corn, and water chestnuts, you can find canned baby corn and water chestnuts at any Asian market. I also don’t over cook the fresh veggies, I like to keep them green and crisp.
Here’s the recipe! Again it goes great with noodles or steamed rice!
4 Boneless Skinless Chicken Thighs, cut into bite size cubes
3/4 Cup Corn Starch
1 Tbs. Garlic Powder
1 Tsp. Salt
1/2 Tsp. Ground Black Pepper
1/2 Cup Whole Cashews
Oil for frying
1/4 Cup Sesame Oil
1 Large Onion Sliced
1 Tbs. Fresh Garlic Minced
1 Can Baby Corn, drained and cut each ear in half
1 Can Sliced Water Chestnuts
1 Cup Fresh Asparagus, cut into 2″ pieces (you can use any type of green veggie you have on hand)
1/2 Cup Soy Sauce
1/4 Cup Oyster Sauce
1 Tsp. Cornstarch dissolved in 1/2 Cup of water
Heat about 1″ oil in a frying pan.
Combine cornstarch, garlic powder, salt, and pepper in a shallow dish.
Dredge chicken cubes in cornstarch mixture and drop into hot oil.
Fry chicken until done and all sides are browned.
Drain on paper towel and set aside.
Heat about 1 Tbs. oil in a small frying pan and saute cashews until golden brown.
Keep stirring cashews while cooking so they don’t burn.
Place cashews in a small bowl and set aside.
Heat sesame oil in a wok or large skillet.
Cook onions in wok until slices start to soften and become translucent.
Add garlic and cook another minute.
Add asparagus and cook until they are bright green.
Add baby corn and water chestnuts and cook another minute or two.
Add soy and oyster sauces and stir until combined.
Stir in dissolved cornstarch and stir until sauce starts to thicken.
I recently found myself with several over ripe bananas and leftover Buttermilk. I know over ripe bananas usually mean a batch or two of Banana Bread, but I still had a few loaves in the freezer. Besides I wasn’t in the mood for Banana Bread.
I was however in the mood for cake! So why not bake some banana cupcakes? Then I remember that a local bakery sold this yummy banana cake with Chantilly Icing. I think Chantilly icing must a a local Hawaii favorite because the recipe isn’t too easy to come by.
You might be wondering what Chantilly Icing is. Well it’s sort of hard to describe, it’s sweet, creamy, and buttery; kind of but not quite like the frosting on a German Chocolate cake.
In Hawaii Chantilly icing is used on Chantilly Cake which is very similar to a German Chocolate Cake but with macadamia nuts instead of coconut flakes. It’s also used to top Liliha Bakery’s Coco Puffs, those delectable chocolate cream filled puffs. It’s also used on Banana Cake!
So to make these really yummy Banana Cupcakes with Chantilly Icing I used 2 different recipes. The Banana Cake recipe and a recipe for that delicious Chantilly Frosting. The frosting I made was more than enough to ice the cupcakes. I refrigerated the leftover frosting and used them on a chocolate cake a few days later.
3/4 Cup Butter, softened to room temperature
2 Cups Sugar
1 Tsp. Vanilla
1/2 Tsp. Ground Cinnamon
2 Very Ripe Bananas, mashed
2 Tsp. Lemon Juice
3 Cups Flour
1 1/2 Tsp. Baking Soda
1/4 Tsp. Salt
1 1/2 Cup Buttermilk
Preheat Oven to 325 degrees
Line Cupcake tins with cupcake wrappers
Cream together butter and sugar. Beat in eggs one at a time.
Beat in vanilla and cinnamon.
Add lemon juice to mashed bananas and stir until smooth.
Add to butter mixture.
Sift flour, baking soda, and salt together.
Alternately add flour mixture and buttermilk to the butter mixture.
Pour batter into cupcake wraps about 3/4 full.
Bake for about 50-60 minutes or until toothpick inserted in the middle comes out clean.
Remove from oven and cool.
Frost when completely cooled.
1 2/3 Cup Butter
1 1/2 Cup Evaporated Milk
1 1/2 Cup Baker’s or Caster Sugar
2 Tsp. Vannilla
2 Egg Yolks
2 Tbs. Corn Starch
Melt Butter in saucepan over medium low heat.
Remove from heat and cool slightly.
Whisk in milk, sugar, and vanilla.
Then whisk in eggs and yolks one at a time.
Cook on medium hear until it comes to s low boil. Whisking is it intermittently.
Once it boils cook for another 2 minutes continuing to whisk intermittently.
Remove from heat then quickly sift in cornstarch while whisking. Whisk cornstarch quickly and hard to prevent it from lumping.
Pour into a shallow bowl and cool to room temp.
Cover and refrigerate about 3 hours or until it’s in a spreadable consistency.
Filipino cuisine is a melting pot of several different types of cuisine, but it is said that 80% of Filipino dishes have been influenced by Spanish cuisine. The Philippines was a Spanish colony from 1521 to 1898. Almost 400 years of Spanish rule certainly left its mark, many Filipino specialties are local adaptations of Spanish dishes.
One of our family favorites is Escabeche, or a Sweet & Sour Fish dish. Escabeche is a common Spanish dish that is popular in Mediterranean and Latin American cuisine. Typically it refers to a dish of poached or fried fish that has been marinated in an acidic sauce before serving. It can also composed of other meats including chicken and pork, or vegetables. The Filipino version of Fish Escabeche is fried fish in a Sweet & Sour sauce. It is a favorite Filipino party food, specially when it’s made with a whole fish that’s artfully arranged on a platter and topped with colorful veggies and sauce.
I’ve made it the traditional way using whole fish, but my grandsons have difficulty with the small fish bones. To make it easier for them to eat I have started making Escabeche using fish fillets than have no bones. Any kind of white fish will work. We have used Tilapia, Flounder, Orange Roughy, and other white fish we find in the market.
Like many Filipino dishes Escabeche isn’t difficult to make, but it is “fussy” meaning its preparation requires several steps; in this case dredging, frying, chopping, and making the sauce. It takes about an hour or so tho cook so it’s not something I make very often, but when I do my family loves it!
6 – 8 Fish Fillets (any white fish: Tilapia, Flounder, Halibut, etc.)
1 Large egg – slightly beaten
1 Cup Flour
1 Tsp. Garlic Powder
1 Tsp. Ground Black Pepper
1 Tsp. Sea Salt
1/3 Cup Vegetable Oil
1 Cup Sugar
1/4 Cup White Vinegar
1 1/2 + 1/2 Cup Water
1/4 Cup Ketchup
2 Tbls. Corn Starch
1 Large Onion Sliced into strips
2 Medium Green Peppers Sliced into large chunks
4 Cloves Garlic roughly chopped
Mix flour and spices in a shallow bowl
Place egg in another shallow bowl
Pat fish fillets dry with a paper towel
Heat oil in frying pan
Dip fish fillet in egg, then dip in flour mixture, shake off excess flour
Fry in hot oil until both sides are cooked
Remove from pan and place on paper towel to drain oil
Repeat with the rest of the fish
Keep fried fish warm by placing it in the oven at about 200 degrees
Dissolve cornstarch in 1/2 cup water and set aside
Place sugar, vinegar, water, and ketchup in a medium pot and bring to boil
Stir in garlic, peppers, and onions
Make sure cornstarch solution is still dissolved, if not stir until it is
Slowly stir in cornstarch solution until you get desired thickness. Sauce should be the consistency of gravy.
Place fish fillets on serving dish and pour sauce over it
Serve right away. It goes great with steamed white rice.
Escabeche - Filipino Sweet & Sour Fish
Popular Filipino dish featuring fried white fish in sweet & sour sauce.
Combine flour, garlic powder, salt & pepper and place in a shallow dish.
Heat oil over medium - medium high stove.
Rinse fish fillets and pat dry with paper towel.
Dredge fillets in flour mixture and place in heated oil.
Fry fish until cooked and turns golden brown - about 4 - 5 minutes per side depending on the thickness
Remove from pan and place on a plate covered with a paper towel to absorb some of the oil. Set aside.
Combine sugar, vinegar, ketchup, and 1 1/2 cups water in a sauce pan and bring to boil. About 10 minutes.
Mix 1/4 cup water with corn starch until smooth.
Slowly stir corn starch liquid into the boiling vinegar mixture to thicken. Reduce heat to low and let sauce gently simmer. Keep an eye on it, you don't want it to get too thick. If it gets too thick add a bit of water to thin.
Saute onions in the oil you fried the fish in until it starts to turn a bit soft.
Add garlic, saute until cooked.
Add green peppers and cook until peppers turn slightly soft.
Return fried fish fillets to pan with veggies.
Gently stir fish mixture for about 3 - 4 minutes.
Arrange fish and veggies in a platter.
Pour sauce over all.
The most efficient way to make this dish is to start making the sauce while the fish is frying. Keep the sauce simmering over low heat while you finish sauteing the veggies. Stir the sauce periodically to keep a skin from forming on the top.
When you drain the fried fish and set it aside keep it warm by placing it in a warmer or on the stove top. Don't cover the fried fish, it will get soggy.
When you replace the fish in the pan gently stir it so that the fillets warm up a bit. Transfer fish and veggies on to your serving dish (or you can keep it in the frying pan) and pour the hot sauce over all.
This dish is perfect served with steamed white rice.
Since many of us are still in the pandemic lockdown, self-imposed or mandated, deciding what to cook has become a chore. Many of us are probably planning out weekly menus to cut down on grocery runs, which many of you know can be a daunting experience with masks, lines, and empty shelves; and I won’t even get into disinfecting all the groceries we bring home! Such is our new “normal” at least until this scourge passes.
Another main concern for many of us is a disrupted food chain caused by virus outbreaks at many of the meat packing plants nationwide. Not only is this virus causing meat shortages, but it puts plant employees considered essential workers, and their families at risk. I know we all want to do our part to stop the spread and also hopefully keep folks from hoarding meat. (Remember the Toilet Paper back in March? I don’t think the factories have caught up yet!) Anyway to show our support for meat packing plant employees and hopefully lessen the demand for meats workers’ advocates are calling for Meatless Mondays. So you might want to plan your weekly menus to include at least one meatless day, it’s good for your health as well as one small step in stopping the spread. So I thought this month I’d share some meatless recipes with you.
One of my favorite seafood dishes is Salt & Pepper Shrimp, we used to order it every time we dined at a Chinese restaurant. Since I found a recipe for it we can enjoy it at home. I modified it to fit our tastes and I think made it a bit simpler to make. Served over steamed white rice it’s yummy!
1 lb. Medium to Large shrimp – peeled and deveined
1 tbls. sea salt
1/2 cup corn starch
2 tbls. ground white pepper
2 tbls. ground black pepper
1 tbls. garlic powder
3 tbls. chopped green onions
2 tbls. minced garlic
1/4 + cup peanut oil
Place shrimp in a small bowl and cover with warm water
Add sea salt and let soak for 30 minutes to 1 hour
In a shallow bowl mix together corn starch, 1 tbls. each of white and black peppers, and garlic powder
Drain shrimp and lightly pat dry with a paper towel
Heat peanut oil in wok or large frying pan on medium heat until hot
Coat each shrimp in cornstarch mixture and place in wok
Cook until shrimp turns pink – turn halfway for even cooking – you may need to add more peanut oil if it gets too dry
Place cooked shrimp on paper towel to drain – Do not turn stove off
If pan is dry add a tbls. more peanut oil – add mince garlic and stir until it starts turning golden
Add fried shrimp back into pan
Add chopped green onions and stir til green onions turn bright green and starts to soften
Whenever we are in LA there’s this place we frequent, Zankou Chicken; although their specialty is the delicious rotisserie chicken they also serve beef and chicken kebobs and shawarma wraps. We love the beef shawarma so much that we buy a dozen or so to take home with us.
Since there are no trips planned to LA anytime soon I decided to try my hand at making my own.
Shawarma is usually cooked on a spit and slow roasted as it turn, I don’t have one of those machines so I found a way to make it using just my oven and stove top.
To make the meat extra tender I used thinly sliced boneless beef short ribs with all the fat trimmed off. I adapted a chinese restaurant method used to tenderize their stir fry meat and it made my ribs very tender.
The secret to great shawarma is the spices used to marinate the meat. So get out your spice rack to make this tasty recipe. We make it into wraps using either pita bread or nan. Served with crunchy dill pickles and my sun dried tomato/roasted red pepper hummus and you’ve got a filling meal.
My family thinks my version is just as good as the shawarma we buy at Zankou!