Pork with Sin Choy

From Hawaiian Electric (the Electric Kitchen)
Ingredients:

• 1/2 pound pork belly, thinly sliced
• 1 T vegetable oil
• 2 cloves garlic, peeled and smashed
• 1 inch piece ginger root, peeled and smashed
• 1 pound sin choy (pickled mustard cabbage), soaked in warm water for 1 hour
• 1/4 C white vinegar
• 1/4 C sugar
• 1/2 C water

Directions:

1. Saute pork in pan with oil over medium heat for 3 to 5 minutes.  Add garlic and ginger and stir for another two minutes.  Add sin choy and mix well.  Add vinegar, sugar and water.  Bring the mixture to a boil and simmer for about 45 minutes until the meat is tender.

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From Cooking Hawaiian Style  I made this version on Mar. 18, 2018.  I didn't have Chinese wine or garlic chile sauce but it was still delicious!!!

Ingredients:

• 1 lb flank steak or pork, thinly sliced
• 3 T vegetable oil
• 2 C sin choy (pickled mustard cabbage)

Marinade:

• 2 thin slices ginger, peeled, minced
• 2 cloves garlic, minced
• 2 T shoyu
• 1 T oyster sauce
• 1 T Chinese wine
• 1/2 tsp garlic chile sauce
• 1 tsp cornstarch
• 1 tsp sesame oil

Sauce:

• 1/3 C rice wine vinegar
• 1/4 C sugar
• 1/4 " ginger, minced
• 3 tsp shoyu
• 1/2 tsp salt
• 2 T cornstarch, mixed with 1/3 C water

Directions:

1. In bowl, combine marinade ingredients.  Marinate beef or pork 15 minutes.  In skillet over medium heat, stir fry meat in oil.  Add sin choy and sauce and bring to a boil.  Reduce heat, stirring until thickened.  

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Recipe from Fusayo Sakasegawa Scannell (my mom!)

SIN CHOY/CHOI (Sweet sour cabbage)

Ingredients

• 3 pounds mustard cabbage
• 1 heaping T Hawaiian salt

• 1 1/2 C vinegar
• 2 C sugar
• small piece of ginger

Directions

1. Cut mustard cabbage into 1 inch pieces.  Rub with Hawaiian salt.  Let wilt for 4 to 5 hours.  
2. Boil vinegar, sugar and ginger together.  Cool.  
3. Rinse cabbage and drain.  Put into jars.  Pour cooled syrup over cabbage.  
4. Cover tightly and let ripen.
5. After 2 to 3 days, refrigerate, otherwise fermentation may set in.

PORK WITH SIN CHOI

1. Sin choi - wash, squeeze out water.
2. Cut into 1" lengths.  Put in pan without oil.  Cook until dry.  Remove.
3. Put oil in pan.  Fry 1 piece ginger and 1 piece crushed garlic.
4. Add 1/4 pound sliced pork, fry.  
5. Add 1 T shoyu, 1 tsp salt, sin choi.
6. Add bell pepper, onion, tomato (optional)
7. Mix in bowl (2 T sugar, 1 T vinegar, 1/4 C stock or water, 1 tsp cornstarch).  
8. Add free onion (optional) and more cornstarch to thicken.

Batayaki

Batayaki is a Japanese dish where vegetables and whatever protein is desired is grilled/sautéed on the table by the guests.

Suggested vegetables

• eggplant
• zucchini
• yellow squash
• onions
• bean sprouts
• won bok

Suggested proteins

• beef
• chicken
• salmon
• shrimp
• tofu

Batayaki dipping sauce

Version One:

• 1 C shoyu
• 1/2 C sugar
• 1/4 C mirin
• Add grated daikon

Version Two:

• 1 C shoyu
• 1/4 C mirin
• 1/4 C sugar
• 3 T lime juice
• 1/4 tsp sesame oil
• 1/2 C grated daikon

Version Three:

• 1 whole lemon, squeeze to attain juice
• 1/4 C shoyu
• 1 T Ko Chu Jung sauce
• 1 T sesame oil
• 1/2 can chicken broth
• Daikon, grated
• Green onions, chopped

In bowl, squeeze lemon to attain juice.  Add shoyu, Ko chu jung sauce, sesame oil, and chicken broth. Mix well, then add in grated daikon and green onions.

Eccles Cake (idea from Pamela da Graça)

Ingredients
For the filling:

• 3 oz unsalted butter
• 5 oz soft brown sugar
• 5 oz currants or raisins or dried cranberries
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1 orange, juice and finely grated zest
• 2 oz mixed citrus peel

For the pastry:

• 1 to 2 oz margarine, for greasing
• 1 block ready-made puff pastry
• flour,for dusting
• 2 to 3 T milk, for glazing
• powdered sugar, for dusting

Directions

1. For the filling, melt the butter over low heat in a small saucepan.  Once melted, remove from the heat and stir in all of the remaining filling ingredients until well combined.  Set aside to cool.
2. Preheat the oven to 425 deg. F.  Grease a baking sheet.
3. For the pastry, roll out the pastry on a lightly floured work surface to a thickness of about 1/8 inch.  Using a 2 1/2" cutter, cut the pastry into rounds.
4. Place a teaspoon of the filling in the middle of each round, then brush the edges of half the pastry with milk.  Bring the other half of the pastry over and seal.  Bring the corners of the pastry up into the middle and pinch to seal.
5. Turn the sealed pastry parcel over, so that the seam is underneath, then gently roll out until it's about 1/4" thick.  Gently pat back into a round shape and place onto the greased baking sheet.
6. Slash each cake across three times using the tip of a sharp knife.  Brush the cakes with milk and sprinkle with fine sugar.
7. Bake for 15 minutes, or until the pastry is golden-brown and puffed up.  Transfer the cakes to a wire rack to cool.
8. EAT!