Hawaiian Shoyu Chicken

Hawaiian Shoyu Chicken

In Hawaii we call Soy Sauce “Shoyu”.  It’s the Japanese name for this dark salty sauce made from mashed soy beans.

We use Shoyu in many things, from dips to main dishes, Shoyu is a staple in almost every kitchen in Hawaii and is a condiment at most restaurants.  One of the most popular dish made with this ingredient is Shoyu Chicken.  It’s served at most local drive-ins and definitely in just about every local home.

I think of Shoyu Chicken as one of my favorite childhood comfort foods. I remember waiting for the days it was on the lunch menu at school.

This sweet salty chicken dish served over hot steamed white rice is delicious, or as we say in Hawaii “Ono”!

It’s really easy to make and requires ingredients you’ll find in an Asian Market, or if you live in Hawaii in any grocery store.  I usually make up a large batch so that we can have left overs.  This is one of those dishes that is just as good or even better the next day!

Best of all it doesn’t take all day to make and can be made in one pan!  No fuss, no bother, just pure yummy!  Here’s the recipe.

Shoyu Chicken

Ingredients:

6- 8  Chicken Thighs (bone-in, skin-on)

1 Tbs. Oil

3/4 Cup Soy Sauce or Shoyu as we call it

3/4 Cup Brown Sugar

3/4 Cup Water

1/4 Cup Rice Vinegar

6 Cloves Garlic, minced

1 Tbs. Fresh Ginger, peeled and slivered

1/4 Cup Green Onions, chopped

1 Tbs. White Sesame Seeds

Directions:

Heat oil in a deep skillet or pot.

Add Chicken, skin side down and fry until it turns golden brown.  Flip over and fry the other side too.

In a bowl combine soy sauce, sugar, water, and rice vinegar.  Pour over the chicken.

Add in garlic and ginger.  Bring to a boil.

Turn down heat and cover.  Simmer for about 15 minutes.

Flip chicken over and simmer covered another 15 minutes.

Remove lid and turn up the heat to reduce the sauce until it thickens to the consistency of honey.

Move to serving dish if desired and sprinkle with green onions and sesame seeds.

Serve with lots of steamed white rice.

 

 

Shoyu Chicken
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Shoyu Chicken
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Instructions
  1. Heat oil in a deep skillet or pot.
  2. Add Chicken, skin side down and fry until it turns golden brown. Flip over and fry the other side too.
  3. In a bowl combine soy sauce, sugar, water, and rice vinegar. Pour over the chicken.
  4. Add in garlic and ginger. Bring to a boil.
  5. Turn down heat and cover. Simmer for about 15 minutes.
  6. Flip chicken over and simmer covered another 15 minutes.
  7. Remove lid and turn up the heat to reduce the sauce until it thickens to the consistency of honey.
  8. Move to serving dish if desired and sprinkle with green onions and sesame seeds.
  9. Serve with lots of steamed white rice.
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CHEESY GARLIC PRETZELS

CHEESY GARLIC PRETZELS

I’m a big fan of those hot soft pretzels that they sell at malls. I have trouble walking by these kiosks that sell those deliciously salty twisted pieces of baked dough without stopping for a pretzel or two. I’m sure you know how expensive they can get, specially after you add the dipping sauce and drink! Then it gets really costly if you have to buy pretzels for the family.

Well I’ve started making them at home! I know you think it hard, messy, and time consuming. What with letting the rising, blanching, rolling, and shaping of the dough it does sound pretty daunting. But what if you can whip up a batch in about an hour?

Yup this recipe makes a batch of 8 pretzels (more or less depending on the size you make) in about an hour from start to finish. The best part it they cost pennies to make and taste just like the ones at the mall! (At least that’s what my grandkids say, and they love mall pretzels!)

These pretzels are a variation of my Basic Pretzel Recipe. I just added the cheese and garlic!

By the way these pretzels do not require blanching in a baking soda bath. You use an egg wash and it’ll have the same look and texture as store bought!

====================================================================================================

CHEESY GARLIC PRETZELS
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CHEESY GARLIC PRETZELS
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Instructions
  1. Fit your standing mixer with the dough hook.
  2. Combine first 3 ingredients in mixer bowl and mix for about a minute. It’s ok with there are clusters of yeast. Let rest for 5 minutes.
  3. In a large bowl stir together 3 cups flour and salt.
  4. Add flour mixture to the water yeast mix.
  5. Knead for 2 minutes. If dough is too sticky add remaining 1/2 cup flour 1/4 cup at a time until dough no longer sticks to the sides of the bowl.
  6. Add cheese, parsley, and garlic powder. Combine well.
  7. Let rest 15 minutes
  8. Preheat oven to 425degrees
  9. Turn dough onto lightly floured surface and knead for about a minute.
  10. Form into a ball.
  11. Using a sharp knife cut ball in half.
  12. Take first half and cut in half again so you have 2 smaller sections
  13. Cut each section in half to make 4 sections
  14. Repeat with second half. You should end up with 8 sections of dough.
  15. Roll each section into a 25” rope. Make rope thickness as even as possible. Take end of rope and hold away from you, twist together about 3” from each end. You should have a circle on the bottom part of rope that is closer to you. Separate the ends and bring towards you, gently pinch either end into the circle part close to you.
  16. Form all sections into pretzel shapes.
  17. Whisk egg and water together in a shallow bowl.
  18. Dip both sides of each pretzel into egg wash.
  19. Arrange pretzels onto a baking sheets covered with parchment paper or a silicone mat.
  20. Bake 10 minutes, rotating baking sheets half way thru cooking time.
  21. Melt butter and brush onto each pretzel then sprinkle with sea salt.
  22. Bake another 5 minutes.
  23. Remove from oven and cool on racks.
  24. Serve immediately or store in ziplock bags at room temp for 3 days. Pretzels can be frozen up to 3 months.
Recipe Notes

If you like to dip your pretzels, these Cheesy Garlic Pretzel are yummy dipped in my Basic Marinara Sauce. They’re an awesome combination!

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BASIC PRETZEL RECIPE

BASIC PRETZEL RECIPE

Like me are you a fan of those hot soft pretzels that sell at malls? Do you have trouble walking by these kiosks that sell those deliciously salty twisted pieces of baked dough? If you are then you know how expensive they can get, specially after you add the dipping sauce and drink! Then it gets really costly if you have to buy pretzels for the family.

Well if your a serious pretzel lover and want to save a few bucks you need to start making them at home! I know you think it hard, messy, and time consuming. What with letting the rising, blanching, rolling, and shaping of the dough it does sound pretty daunting. But what if you can whip up a batch in about an hour?

Yup this recipe makes a batch of 8 pretzels (more or less depending on the size you make) in about an hour from start to finish. The best part it they cost pennies to make and taste just like the ones at the mall! (At least that’s what my grandkids say, and they love mall pretzels!)

So let’s start with a basic pretzel recipe. It can easily be turned into any flavor you want by adding you favorite topping like cinnamon sugar or Parmesan cheese!

By the way these pretzels do not require blanching in a baking soda bath. We’ll you an egg wash and it’ll have the same look and texture as store bought!

====================================================================================================

BASIC PRETZEL RECIPE
Print Recipe
BASIC PRETZEL RECIPE
Print Recipe
Instructions
  1. Fit your standing mixer with the dough hook.
  2. Combine first 3 ingredients in mixer bowl and mix for about a minute. It’s ok with there are clusters of yeast. Let rest for 5 minutes.
  3. In a large bowl stir together 3 cups flour and salt.
  4. Add flour mixture to the water yeast mix.
  5. Knead for 2 minutes. If dough is too sticky add remaining 1/2 cup flour 1/4 cup at a time until dough no longer sticks to the sides of the bowl.
  6. Let rest 15 minutes
  7. Preheat oven to 425degrees
  8. Turn dough onto lightly floured surface and knead for about a minute.
  9. Form into a ball.
  10. Using a sharp knife cut ball in half.
  11. Take first half and cut in half again so you have 2 smaller sections
  12. Cut each section in half to make 4 sections
  13. Repeat with second half. You should end up with 8 sections of dough.
  14. Roll each section into a 25” rope. Make rope thickness as even as possible. Take end of rope and hold away from you, twist together about 3” from each end. You should have a circle on the bottom part of rope that is closer to you. Separate the ends and bring towards you, gently pinch either end into the circle part close to you.
  15. Form all sections into pretzel shapes.
  16. Whisk egg and water together in a shallow bowl.
  17. Dip both sides of each pretzel into egg wash.
  18. Arrange pretzels onto a baking sheets covered with parchment paper or a silicone mat.
  19. Bake 10 minutes, rotating baking sheets half way thru cooking time.
  20. Melt butter and brush onto each pretzel then sprinkle with sea salt.
  21. Bake another 5 minutes.
  22. Remove from oven and cool on racks.
  23. Serve immediately or store in ziplock bags at room temp for 3 days. Pretzels can be frozen up to 3 months.
CINNAMON SUGAR PRETZELS
  1. Make the pretzels using Basic Pretzel recipe but omit coarse sea salt.
  2. Instead mix 2 tbs ground cinnamon with 1 tbs sugar.
  3. When pretzels come out of the oven brush with melted butter and sprinkle with cinnamon sugar. Cool and serve.
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Filipino Fiesta Recipes Pork Humba

Filipino Fiesta Recipes Pork Humba

 

Pork Humba  one of the Filipino fiesta recipes. Simple and easy to cook. Yet very tasty and delicious traditional Pork humba cooked with soy based sauce flavored with star anise. Serve with a side of rice and your favorite vegetables.

 

Ingredients

1              pound pork (pork belly, pork hocks, and pork ham cut into adobo size)

5              cloves garlic, minced

3              tablespoons soy sauce

2              tablespoons vinegar

3              tablespoons brown sugar

1              teaspoon ground black pepper

2              tablespoons oil

3              pieces star anise

½             cup water

¼             teaspoon salt

¼             teaspoon msg or vetsin

 

Directions
Marinate pork in soy sauce, garlic, vinegar, msg or vetsin, ground pepper salt in a bowl.

Heat a large pan on the stove then add the marinated pork stir until it brown (cook under medium heat).

Add the star anise and brown sugar.

Add water then cover the pan and let boil on medium for 25 minutes (add water as needed) or until pork totally absorbed the sauce and produce its natural oil.

Transfer to a serving plate and serve the delicious Filipino fiesta recipes pork humba.

 

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Filipino Fiesta Recipes Pork Humba
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Filipino Fiesta Recipes Pork Humba
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