1 tbsp. shoyu
2 cup cooked rice
1 cup raw ham, cooked and diced
1 cup Chinese sausage
3 eggs scrambled
3 stalks green onion
Heat pan and fry sausage, ham over medium fire for 5 minutes. Add salt and shoyu. Add rice and cook for 5 minutes. Add onion and scrambled eggs.
Sekihan is my spirit food—a dish that runs through my veins. It is one of my favorites, which means that every time I visited my grandma, she had a huge batch of it ready when arrived. She made it the “old fashioned” way, using a stovetop steamer. This recipe uses a rice cooker, which I can handle! The beans infuse the rice with a subtle nutty flavor, which is heightened by a sprinkling with salt and sesame seeds before serving.
1. Carefully clean and wash Ogo or Limu Manauea in water, removing and, other seaweeds and crustaceans.2. Pour bolling water over it.3. Serve with Vinegar sauce or with Vinegar-miso sauce. Sauce I1 tbsp. sugar1/2 tsp. salt1/2 cup vinegar1/2 tsp. gourmet powder Sauce II2 tbsp. sugar1/2 tsp. salt1/4 cup lime or lemon Juice1/4 tsp. gourmet powder…
1 bottle chili sauce1/4 cup chopped onion1/4 cup chopped dill pickles1 cup mayonnaiseFew drops tobasco sauce1 tsp. worcestershire sauce3 chopped hardboiled eggs Blend together and use on tossed salad.
If your turkey is to be the talk of the table this year, you’d better brush up on your methods. Measure the Roasting Pan:It must be shallow 2″ to 3″ deep is about right.It must be uncovered, with it’s own wire rack, or one that you set in it.It must be large enough for the…