Shoyu chicken
Yield: 4 Servings
Ingredients:
- 5 lb Chicken pieces
- 1 c Low-sodium soy sauce
- 6 tb Brown sugar
- 1 Whole dried star anise
- 2 ts Fresh ginger root crushed
- 1 tb Dry sherry
Instructions:
Chinese parsley (cilantro) Green onions chopped (scallions) * * Both ingredients are optional. In a large pan place chicken with soy sauce brown sugar star anise ginger sherry and 1/2 cup water. Bring to a boil cover and simmer over a low flame stirring occasionally to make sure that the chicken pieces are all evenly exposed to the seasoning sauce. If you use the Chinese parsley cook a few stalks with the chicken. Otherwise use the green onions (scallions) fresh as a garnish. If you want you can thicken the sauce with cornstarch by removing a tablespoon of the cooking liquid to a small bowl and stirring in about 1 teaspoon cornstarch mixing well to dissolve. Add the mixture to the cooking liquid after the chicken has been removed and stir over medium heat until the sauce thickens. Pour over the chicken before serving. Makes 4 to 6 servings. Per serving: 581 calories 18 gm carbohydrates 195 mg cholesterol : 1780 mg sodium 64 gm protein 27 gm fat 7 gm saturated fat Recipe: "Favorite Island Cookery Book 1 published by the Honpa
Hongwanji Hawaii Betsuin, a Buddhist temple in Honolulu.
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Title: SHOYU DIPS
Categories: Main dish
Yield: 1 Servings
-==========
Ingredients:
For each 1.5t shoyu stir in 1+ of
0.5 tsp grated ginger 0.25 tsp wasabi 0.25 tsp crushed garlic
0.5 tsp grated citrus peel 0.25 tsp hot mustard 0.5 tsp tahini
or nut butter 1 tsp citrus juice 13 tblsp grated daikon. Use your
imagination. One book I have uses yuba in enchiladas. (I haven't
tried this.) Converted by MMCONV vers. 1.40
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Title: SHOYU PORK
Categories: Meats
Yield: 6 Servings
2 lb Belly pork
-- including ribs and skin
1 Garlic clove; crushed
1 2-inch piece ginger root
- crushed
1/4 c Soy sauce
2 tb Sugar
1 ds Salt
Cut pork into 2 x 1-inch pieces. In a saucepan, brown pork on medium
heat. Add garlic and ginger; cook a few minutes longer. Add soy
sauce, sugar, and salt. Lower heat, cover, and cook pork, turning
pieces every 20 to 30 minutes. Cook for 2 to 2 1/2 hours or until
pork is tender. Makes 6 servings.
Demonstrated by BEA SHIMABUKURO of Hui Makaala
OKINAWAN RECIPES - SEPTEMBER 1995
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
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Title: SHREDDED BARBECUED BEEF SANDWICHES
Categories: Beef, Bar-b-q, Sandwiches
Yield: 10 Servings
6 lb Beef brisket
1/2 ts Liquid smoke
1 ts Salt
1/2 ts Paprika
1/2 ts Garlic powder
1/2 ts Dry mustard
10 French rolls (old fashion)
BARBECUE SAUCE:
2 tb Vegetable oil
1/2 c Vidalia onions, chopped
2 tb Minced garlic
1/2 ts Ground cumin
1/4 ts Cayenne pepper
1 c Ketchup
1/2 c Malt vinegar
1/4 c Dark brown sugar
2 tb Worcestershire sauce
1/2 ts Liquid smoke
Preheat oven to 350 degrees. Place brisket in a roasting pan and
brush with liquid smoke. Combine the salt and spices in a small
bowl, mix well.
Apply this on the brisket with a brush. Cover the roasting pan and
bake until the brisket is fork tender, about 3 hours. Remove the pan
from the oven and use two forks to pull the meat apart, shredding if
coarsely.
For each sandwich, halve a roll. Spoon 2 tablespoons heated barbecue
sauce over the bottom. Using a slotted spoon, pile about 1 cup of
the shredded meat on each roll. Pour 2 or 3 tablespoons sauce over
the meat and cover with the top half of the roll. Serve with
additional Barbecue Sauce on the side.
Barbecue Sauce: Heat the oil in a medium sized pan. Add the onion,
garlic, cumin and cayenne and saute' at 400 degrees for 5 minutes or
until the onions are light brown. Stir in the remaining ingredients
and simmer, stirring, until slightly thickened, about 10 minutes.
Makes 2 cups.
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Title: SHREDDED BARBEQUE BEEF
Categories: Main dish, Meats, Sandwiches
Yield: 1 servings
1 ea Boneless beef chuck; about 4
- pounds
3 tb Cooking oil; divided
2 ea Onions; chopped
1 c Ketchup
1 c Beef broth
2/3 c Chili sauce
1/4 c Cider vinegar
1/4 c Brown sugar; packed
3 tb Worcestershire sauce
2 tb Prepared mustard
2 tb Molasses
2 tb Lemon juice
1 ts Salt
1/4 ts Cayenne pepper
1/8 ts Black pepper
12 to 16 kaiser rolls
In a dutch oven, brown chuck roast in one tablespoon of oil. In
another saucepan, saute onions in remaining oil until tender. Add
remaining ingredients (except rolls), and bring to a boil. Reduce
heat, simmer, uncovered, for 15 minutes, stirring occasionally. Pour
over roast. Cover and bake at 325 degrees for 2 hours. Turn the
roast and bake for two more hours. Remove roast from sauce and shred
with a fork. Return shredded meat to sauce. Serve on Kaiser rolls.
Serves 12-16.
Contributor: Taste of Home
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Title: SHREDDED BEEF ENCHILADAS
Categories: Mexican, Meats, Main dish
Yield: 6 Servings
2 lb Boneless beef chuck
1/4 c Water
3 tb Red wine vinegar
1 1/2 c Beef broth (canned is fine)
2 tb Chili powder
1 1/2 ts Ground cumin
Salad oil
1 Small onion, chopped
2 cn Diced green chiles (7oz.)
1 tb All purpose flour
2 c Sour cream
3 c Shredded jack cheese
Salt
12 Corn tortillas
Trim and discard most of fat from beef, the place in 5 to 6 qt. pan
with water. Cover and cood over med. heat for 30 min. Uncover and
cook, turning as needed, until liquid evaporates and meat is well
browned.
In a bowl, combine vinegar, broth, chili powder and 1 tsp. of cumin;
pour over meat. Continue cooking over med. heat until meat is very
tender and apart easily. Let meat cool; shred and mix with pan juices.
In lge. fry pan, combine 2 tbs. oil, onion, chiles, and remaining 1/2
tsp. cumin. Cook over med heat, stirring occasionally, until onion
is soft. Stir in flour; then blend in 1 cup of the sour cream an stir
until simmering. Remove from heat and blend in 1 cup of the cheese.
Season to taste with salt. Set aside.
In wide frying pan, heat 1/2 oil over med. heat. When oil is hot add 1 tortilla at a time and cook turning once just until limp (10 seconds max.) Drain on paper towels and keep warm. Spoon 1/3 cup sour cream sauce and 1/4 cup shredded beef down center of each tortilla; roll to enclose. Set enchiladas seam side down in a 10 x 15 inch baking pan. Stop here if preparing for next day. Cover with plastic wrap and refrigerate. Bake uncovered in 375 F. oven until hot in center. Sprinkle with remaining 2 cups cheese evenly on top. Return to oven until cheese is melted. Use wide spatula to serve. Pass sour cream to spoon on individ. servings.
