I love salads, but it’s all about the dressing for me. I’ve been experimenting with various salad dressings but I always seem to migrate toward vinegar and oil mixtures.
I call this a Japanese vinaigrette because of the addition of rice wine vinegar and aji mirin seasoning. Traditional Japanese dressings, however, usually use plain vegetable oil, but I love the flavor sesame oil imparts, so that’s my oil of choice in this version.
This is a quick and easy recipe. Throw all of the ingredients into a bowl, whisk, and serve.
This dressing is delicious with mixed salad greens, over cucumbers, or use it to make one of my many versions of Ahi Tuna Poki.
My Thai BBQ Pork is one recipe you’ll definitely want to try. The secret is really in the marinade and basting sauce. Cilantro, soy sauce, lots of garlic and fish sauce form the base for this yummy marinade. Lime juice not only adds wonderful flavor to the meat, but the acid also serves to break down the meat, allowing the marinade to work its magic.
The basting sauce, a mixture of rich coconut milk and some of the reserved marinade mixture gives you an added layer of flavor. The heat from the grill caramelizes the basting sauce as the meat cooks, creating beautifully browned and juicy pork with a slightly sweet and savory coating.
Now that I’ve got you drooling, here’s how to do it.
Place the cilantro (leaves AND stems) and garlic in a food processor along with the soy sauce. You’ll need the liquid in there to help break down the cilantro.
Pulse or grind the mixture until your mixture looks like the photo below. You want the cilantro chopped as finely as possible.
Place the cilantro mixture into a large bowl or pan. Add the rest of the marinade ingredients to the bowl, stirring to combine it all.
Remove about 1/4 cup of the marinade mixture; place it into a small bowl along with coconut milk. This will be your basting sauce.
Place the pork into the marinade. Use your favorite cut of pork, but make sure you use something that has some fat; lean pork will dry out too quickly for this dish. I like using pork shoulder or pork butt, cut into strips or cubes (for shish kabobs). Let the pork marinate for 2 or 3 hours, longer if desired. Keep the mixture refrigerated if you don’t plan on grilling this right away.
To make shish kabobs, place several pieces of cubed pork onto a skewer. I have metal skewers so there’s no soaking required. If you use bamboo or wooden skewers, be sure to soak the skewers for several hours (overnight is good too) before grilling.
Skewer the meat AFTER it’s been marinated.
Place on a hot grill and baste immediately.
Grill the meat over relatively high heat. I have a Traeger grill that has a temperature gauge built into it. I grilled this at 325 degrees for about 1 1/2 hours, basting and turning every 15 minutes.
Turn the meat over occasionally, basting each time.
The coconut milk mixed with the reserved marinade caramelizes into a lip-smacking coating that will have you oooh-ing and ahhh-ing (trust me, it’s that yummy). 🙂
I know some people who absolutely won’t eat charred BBQ, but that little piece of charred goodness in the photo below was TO-DIE-FOR-delicious!!!
Mmmmmm…soooo good served with hot steamed white rice and fina’denne’.
The next time I make this, I’m going to make just a little bit more marinade, reserving some to use as a dipping sauce when the pork is done.
Pancit Bihon is a Filipino dish that Chamorros adopted as their own, fusing ingredients from several cultures as well as using home-grown vegetables.
There are many pancit variations. As the name implies, this pancit uses Bihon noodles, also called rice noodles or rice sticks. Bihon noodles are usually sold dried (that’s where the name “rice sticks” comes from) but some Asian markets sell them fresh. I used the dried noodles to make my pancit. It’s quick and easy — it only takes minutes to soften the dried noodles in a bowl of hot water, and even less time to cook them.
I add a variety of vegetables to my pancit. It all depends on whatever is fresh and in season at the time I make it. I like cabbage, carrots, onions, celery, snow peas, bell peppers, and fresh green beans.
In addition to vegetables, Pancit Bihon includes some sort of meat. I prefer using chicken in this recipe, but you most certainly can use pork and beef as well. Pancit Bihon also usually has Chinese sausage, which you can find in almost any Asian market. Look for sausage called “lap xuong mai que lo”. This is a cured pork sausage that resembles skinny pepperoni sticks.
This is a great recipe that is simplified by doing a lot of the prep work ahead of time. If you’ve got a busy life that involves work, kids and school, then your time, like mine, is quite precious. Cut your vegetables the night before you plan to make the pancit. You can also cut the meat ahead of time. Refrigerate the vegetables and meat until you’re ready to cook the pancit. When you’re ready to cook, all you need to do is soak the noodles, cook the meat and vegetables, then mix in the noodles. Easy peasy.
My complete recipe is located at the bottom of this post. Give it a try. I think you’ll like it. It’s delicious served as part of your Chamorro fiesta plate. 🙂
Here’s how to make it.
Place the dried rice noodles in a large bowl filled with hot water. Let the noodles soak while you cook the meat and vegetables. After the noodles become pliable, drain out the water. Use a pair of clean kitchen shears to cut the noodles in half. Set the noodles aside.
Saute the chicken in a large wok or pan along with garlic and black pepper.
Once the chicken is no longer pink, add the soy sauce and Chinese sausage to the wok. Cook for another couple of minutes.
Remove the chicken and sausage from the wok, leaving all of the liquid in the pot (you’ll use the liquid to steam the vegetables and finish cooking the noodles). Set the meat aside. Add sliced onions, carrots, bell pepper and celery to the wok. Turn the heat up to medium-high. Stir fry the vegetables for a couple of minutes; do not cook too long — you want the vegetables to still be somewhat firm, not limp.
Add the cabbage to the wok. Cook for another couple of minutes, just until the cabbage begins to wilt.
The liquid left behind in the wok steams the vegetables nicely.
Remove half of the vegetable mixture (again, leave any liquid in the wok). Add half of the meat mixture back into the wok.
Add half of the drained noodles to the meat and vegetable mixture. Stir to combine.
Add the remaining vegetables, meat and noodles back into the wok. Stir once more.
Taste and adjust the seasonings to your liking, adding more soy sauce or salt, to taste.
Garnish with lime or lemon wedges. Serve with your favorite meal or as a main dish. ENJOY!
Kimchee noodles is a quick and easy side dish that is a must-have for your gatherings, and it goes especially well with BBQ meat dishes.
This is my sister-in-law, Darlene’s recipe. It’s a tried-and-true recipe that’s requested often. It’s a great potluck dish too.
Dar’s complete recipe is located at the bottom of this post. Give it a try. I think you’ll like it. 🙂
Darlene’s Kimchee Noodles
These are the ingredients used to make the Kimchee Noodles. You can find them in most Asian markets.
Prepare the noodles according to the package directions. Drain and rinse the noodles then place into a mixing bowl. Drizzle with sesame oil (the oil adds flavor and makes it easier to mix in the kimchee sauce).