Archive for MEAT

Beef Shank Kådu with Fresh Vegetables and Vermicelli Noodles

It’s currently 9 degrees outside, with a windchill of -11 degrees — it’s the perfect time for a pot of my delicious Beef Shank Kådu (which means soup, in Chamorro) with fresh vegetables and vermicelli noodles. Come to think of it, this soup is good at ANY time, not just when it’s cold and blustery outside. After all, we make kådu on Guam, where the temperature is in the 80’s year-round! 😉

I used beef shanks (with bones) for this recipe, but you can use any lean cuts of beef you like. I like shanks because the bone marrow in the bones give the broth an extra rich and concentrated beef flavor. Most shanks are marbled with sinew. If I’m pressed for time, I’ll cook the meat in a pressure cooker, along with some onions, garlic and water, just long enough to break down the sinew and tenderize the meat. I started this soup around 8 am, cooked the meat low and slow for a couple of hours, then added the vegetables the last half hour before eating. If you don’t braise the meat long enough, the sinew in the meat won’t break down enough and you’ll end up with tough, dry meat in your soup.

I prefer using fresh vegetables when I make soup (with the exception of canned tomatoes and corn). I know, you can cut your prep and cooking time by more than half if you use frozen vegetables, but I don’t particularly like that the frozen vegetables are cut so large (I end up cutting each one smaller–that’s very time consuming), nor do I like that it’s overcooked by the time my soup is done. Nope — it’s fresh vegetables for this soup or I don’t make it.

I know what you’re thinking by now…you’re probably thinking, “gosh, she sure is picky.” Well, for this soup, I am. I think it’s because this is how my mom made it, using vegetables picked fresh from my dad’s ranch. Sometimes we’d have wing beans and green beans in our soup, along with squash and onions. Other times we’d have fresh corn and tomatoes picked fresh off the vines.

If you thought I was picky with my choice of fresh over frozen vegetables, let me tell you about my choice of noodles. I’ve tried making this soup with rice noodles, but it’s just not the same as using vermicelli or glass noodles. There are many brands of vermicelli noodles (not the kind used for Italian pasta dishes, mind you). I like using Korean vermicelli noodles, namely the kind used for Jap Chae (or Chap Chae). If you don’t know what type to buy, go to your local Korean or Asian market and ask a clerk for Korean Jap Chae noodles.

Give my recipe a try. I think you’ll like it. 🙂

Beef Shank Kadu with Fresh Vegetables and Vermicelli Noodles

Ingredients:

  • 5 medium sized beef shanks, with bone
  • 1/2 teaspoon black pepper
  • 2 tablespoons garlic powder (or 6 cloves fresh garlic, minced)
  • 1 tablespoon onion powder (or 1 small onion, diced)
  • 6-8 tablespoons Dashida (Korean beef flavored powdered seasoning)
  • 10 cups water
  • 2 large carrots
  • 2 stalks celery
  • 1 (2-inch) piece of ginger root
  • 1 medium potato
  • 1 handful of green beans
  • 1 can (28 oz.) petite diced tomatoes, drained
  • 1 can (15.25 oz.) corn kernels
  • 1 bag Korean vermicelli noodles (plus enough hot water to submerge the noodles in)

Directions:

1. Rinse each piece of meat. Trim off and discard any excess fat around the meat. Cut around the bones to separate them from the meat. Place the bones in a large stock pot over medium low heat.

2. Cut the meat into small pieces; I cut the shank meat that had a lot of sinew marbled through it into large chunks.  Place the meat into the pot. Cook over medium low heat until the meat starts to brown. After most of the meat has browned, add the black pepper, garlic and onion powders (or fresh garlic and onions), and Dashida. Stir to combine, then add the 10 cups of water. Keep the heat at medium low. With the pot covered, simmer for about 2 hours. Every now and then, skim off any fat and sediment from the surface of the broth and discard.

Tip: After cooking, let the meat and broth cool to room temperature then place in the refrigerator. After several hours, remove the solidified fat off the surface of the broth and discard. Continue with the remaining steps below.

3. While the meat is simmering away, prepare the vegetables.

Prep the carrots: Peel the carrots. Slice into sticks, then dice.

Prep the celery. Cut into sticks then dice.

Prep the ginger. Peel (scrape the skin with a spoon) then thinly slice the ginger.

Prep the potato. Peel the potato. Cut into sticks (like french fries) then dice.

Prep the beans. In my list of ingredients, I stated “a handful” of beans was enough. This is what I mean by “a handful.”

Cut the tips off the ends of the beans, then thinly slice them.

4. After a couple of hours of simmering, the sinew in the large chunks of shank meat should have broken down and softened. Remove the large chunks of meat from the pot. Let it cool then cut the meat into small pieces then return the meat to the pot.

5. Add the tomatoes (don’t forget to drain the liquid!) and cut vegetables to the pot. Stir to combine.

6. Simmer the vegetables over medium high heat for 10 minutes. Meanwhile, prepare the noodles. Place the noodles into a large bowl. Pour hot water (I used hot water from the tap) over the noodles; use enough water to completely submerge the noodles. Let the noodles sit in the hot water for 5 minutes to soften slightly. After the noodles have softened, use a pair of kitchen scissors to cut the noodles into small pieces, about 3 inches in length. Drain the noodles in a colander then add them to the pot, stirring to combine.

7. Add the drained corn to the pot. Stir to combine. Cook for another 10 minutes or so, or just until the potatoes and carrots are cooked through (don’t over cook them).

8. Remove from the heat and serve while hot. ENJOY!

Save the bone marrow for me, please! 🙂

 

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Carolyn’s Kådun Pika (Spicy Chicken)

Kådun pika is a spicy Chamorro chicken dish that’s somewhat similar to chicken adobo. It’s an easy dish to make — it takes only a few ingredients and a few simple steps and voila! — you’ll have dinner served in no time.

Pika means “hot” or “spicy” in Chamorro. You can omit the hot chili peppers in this recipe, but then it won’t be called Kådun Pika without the “pika”. 🙂 I have one daughter who doesn’t like anything spicy. I usually prepare this dish, omitting the peppers. When it’s done, I separate a small bowlful for my daughter, then add the peppers to the rest of the pot.

The recipe below is my sister, Carolyn’s. Give it a try. I think you’ll like it. 🙂

Carolyn’s Kådun Pika (Spicy Chicken)

Ingredients:

  • 5 pounds chicken pieces
  • 1 large onion, diced
  • LOTS AND LOTS of garlic, as much as you like (or about 1/2 cup chopped garlic)
  • 1/2 cup soy sauce (more or less to taste)
  • 1/4 cup white vinegar
  • 1/2 teaspoon black pepper
  • 2 tablespoons tabasco sauce
  • 8 Thai chili peppers, chopped (more or less to taste)

Directions:

Rinse the chicken pieces; cut into smaller pieces if desired. Place the chicken in a large soup pot over medium heat. Add the onions and garlic. Cook for 5-10 minutes or until the chicken is slightly browned.

Add the rest of the ingredients to the pot. Turn the heat down to medium-low. Simmer for about 30 minutes or until the chicken is cooked through.

Taste, then adjust the seasonings (soy sauce, hot peppers) to taste.

Serve with hot white rice and ENJOY!

 

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Fried Rice with Spam, Bacon and Chorizos Españot

My daughter calls this Meat Lover’s Fried rice, maybe because there is a ton of meat in it. And yes, Spam is meat, so don’t be a hater. 🙂

Despite all of the spam, bacon, and chorizos in this recipe, there are ways you can cut back on the fat content. Use Spam Lite (less fat and sodium) instead of regular spam, and pre-cook the bacon and chorizo to melt out much of the fat.

Give my recipe a try. I think you’ll like it. 🙂

Fried Rice with Spam, Bacon and Chorizos Españot

Ingredients:

  • 5 large eggs
  • 4 links Chorizos Españot (or use your favorite sausage)
  • 1 package bacon
  • 1 can Spam (use Lite Spam to cut down on fat and sodium)
  • 1 small onion, diced
  • 1 tablespoon minced garlic
  • 1 teaspoon Dashida seasoning (more or less, to taste)
  • 1/2 teaspoon black pepper
  • 6 cups cooked rice
  • 1 bunch (about 5 stalks) green onions, thinly sliced

Directions:

1. Heat a wok over medium heat. If you don’t have a non-stick wok, spray cooking spray to coat the wok. Crack the eggs into the heated wok. Use a large cooking spoon to stir the eggs, scrambling them. As the eggs cook, use the spoon to break the eggs up into small pieces. Remove the cooked eggs from the wok; set aside.

2. Prepare the Chorizos Españot. This is how I get rid of a lot of the fat in these delicious sausages. Cut the sausage links in half lengthwise. Peel the outer casing off. Place the links, cut-side down, on a paper towel-lined plate. Microwave the sausages for about a minute. These before and after photos show how much fat melts away when you heat them up.

After the sausages cooled off for a bit, hold each sausage half in between a paper towel and give it a good squeeze. This gets out a whole lot more of the thick orange fatty stuff. Cut the sausages into small pieces and set aside.

For those of you who may not know what Chorizos Españot is, it’s a type of dried sausage–sort of like pepperoni. The brand is Marca El Rey. Here’s a photo of the packaging — Chamorros can spot the telltale green bag with a picture of a king on the front from a mile away!

3. Cut the bacon into small pieces then place in the hot wok. Cook the bacon until it’s as crisp as you like it and most of the fat has melted off. Drain as much of the fat from the wok as you can. When the bacon is done, remove from the wok and place into a bowl lined with paper towels to soak up any remaining hot melted fat.

4. Add the spam to the wok. Cook for a few minutes, just long enough for the spam to begin to brown slightly.

5. After the spam has browned, add the diced onions, garlic, dashida, and black pepper to the pot. Stir to combine. Cook for a couple of minutes.

6. Add the bacon and chorizos to the wok. Stir to combine.

7. Add the cooked rice. GENTLY stir to mix the rice with the rest of the ingredients (you don’t want to mash the rice or you’ll end up with a mushy mess).

8. Add the cooked eggs and green onions. Gently stir to combine. Cook for a couple of minutes then remove from the heat.

Serve and ENJOY!

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Chicken Stir Fry with Udon Noodles

According to Chinese folklore, noodles represent long life and good health. So, here’s my contribution to living a long, healthy life! 🙂

All kidding aside, you can add this recipe to you list of healthy options by changing up a few of the ingredients (read more below for my healthy substitutions).

This also is another of those versatile dishes that can be changed up according to the vegetables and meat you prefer. The vegetables I add to this recipe vary depending on what looks most fresh in the grocery store.

Chicken Stir Fry with Udon Noodles

INGREDIENTS:

  • 6 chicken thighs (or 2 chicken breasts if you want a healthier version)
  • 1 small head of cabbage
  • 4 stalks green onions
  • 1 package mushrooms
  • 1 green bell pepper
  • 1 package pre-cut carrots
  • 1 package udon noodles
  • 1 tablespoon minced garlic
  • 1 teaspoon black pepper
  • 3 tablespoons hoisin sauce
  • 5 tablespoons soy sauce

DIRECTIONS:

Prepare the ingredients — thinly slice the chicken, cabbage, green onions, mushrooms and bell pepper.

Cook the noodles according to the directions on the package. You can substitute the udon noodles for a gluten-free or whole wheat noodle of your choosing.

Set the cooked noodles aside.

Place the chicken in a large skillet over medium high heat. If you use a non-stick skillet, you do not need to add any oil to the pan, although a bit of sesame oil will add flavor to this dish.

Add the garlic, seasonings, hoisin sauce and soy sauce. To cut back on the sodium in this dish, cut the hoisin sauce in half and use low sodium soy sauce.

Add the carrots to the pan.

Add the sliced mushrooms to the pan.

Stir to combine. Cook for a couple of minutes.

Add the sliced cabbage.

Stir and cook for another couple of minutes, just until the cabbage starts to wilt.

Add the bell peppers.  If you prefer the peppers to be cooked longer, add them when you add the carrots.  I like mine cooked only just a little so that they’re still crunchy, so I add them almost at the end of the cooking process.

Stir to combine.

Gently stir in the noodles.

Add the green onions.

Stir gently so you don’t mash the noodles. Cook for another minute then serve and ENJOY!

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Hannah’s Teriyaki Burgers

My daughter is quite the budding chef.  She whipped these burgers up from some ingredients she found in the fridge and pantry.  She calls them “Hannah’s Teriyaki Burgers” — I must say, they are yummy! Pair it with a side salad and hot rice and you’ve got yourself a fantastic meal!

HANNAH’S TERIYAKI BURGERS

Teriyaki Burgers

Mix together:

  • 2 pounds lean ground beef
  • 3/4 cup teriyaki sauce (I used Yoshida brand sauce)
  • 1 small bell pepper, diced small
  • 1 medium onion, chopped
  • 1 large egg
  • 2 tablespoons Dashida seasoning
  • 1 teaspoon black pepper
  • 4 large cloves garlic, minced

Directions:

Form into patties and pan-fry over medium-high heat, about 5 minutes on each side (for medium well burgers). These also taste great served on toasted hamburger buns. Makes 14 small or 7 large burgers.

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