10 lb. Wong Bok
2-1/2 to 3 handful Hawaiian salt
6 to 8 cloves garlic
1 thumb size ginger
8 Hawaiian chili pepper
1 tbsp. sugar
1 to 2 tsp. bagoong
1 tbsp. paprika
Wash Wong Bok thoroughly and cut into 2″ size. Soak in Hawaiian salt overnight. Drain excess water and add the rest of the ingredients. Store in jars and leave at room temperature for 12 hours and then store in refrigerator.
2 lbs. Oio – scraped or ground1 tsp. salt1 tbsp. sugar¼ cup cornstarch1 clove garlic 1 egg1-1/2 cup water1/4 cup chopped string beans1/4 cup chopped carrotsajinomoto Use Japanese bowl, kagatsu. Put the ground fish and grind finer. Mix cornstarch, garlic, egg and water and add to fish, gradually. When all liquid is used and the…
1/2 cup butter1 cup sugar2 eggs well beaten2 cups cake flour2 tsp. baking powder1 tsp. baking soda1 cup apricot juice nectar1 tsp. vanilla1 tsp. lemon extract Cream butter and sugar. Add beaten eggs. Sift dry ingredients together and add alternately with apricot juice. Add vanilla and lemon extract. Pour in well greased cake pans. Bake…
1-1/2 cups steamed and strained pumpkin2/3 cup brown sugar (light)1 tsp. cinnamon1/2 tsp. ginger1/2 tsp. salt2 eggs1-1/2 cups milk1/2 cup cream Mix ingredients in order given and bake in one crust. Bake in oven 450 F. for 10 minutes. Reduce heat to 350 F. and bake 40 to 60 minutes.
1-1/2 cup sugar1 block butter1/3 cup crisco1 cup ground sweet chocolate2 bottles Seven-up3 cups flour4 eggs3 tsp. baking powder1 tsp. baking soda1/4 tsp. salt1 tsp. vanilla Cream butter, crisco. Add sugar, eggs, beat well. Add Seven-up and flour. Bake 350 F for 35 minutes.
3 cups milk6 tbsp. butter6 tbsp. flour1-3/4 tsp. salt2 to 3 tsp. curry powder2 tsp. finely chopped fresh or dried ginger root1-1/2 tbsp. lemon juice1-1/2 tsp. finely chopped onion1-1/2 pounds fresh shrimp Melt the butter, add the onion and flour and stir until a smooth paste is formed. Add 1 cup of milk and heat…