1 section lotus root about 7” Sauce:1/4 cup water1/4 tsp. ajinomoto1 tsp. salt1/4 cup vinegar1-1/2 tbsp. sugar Peel renkon and slice thin crosswise. If lotus root is very large, first cut ln half lengthwise.Mix ingredients for sauce and bring to a boil. Add renkon and cook 3 to 4 minutes until renkon is clear and…
1 gal. peaches6 cups vinegar (white)6 cups sugar1/2 bottle red coloring3 cups Hawaiian salt, to be used to soak the peaches Wash and soak peaches in salt water for about 1-1/2 days and dry it for 1 day. Boil rest of the ingredients and cool. Put the dried peaches in a gallon jar and pour…
5 cups daikon4 cups cucumber1 cup carrots2 cups egg plants1-1/2 cups shoyu2 cups sugar3 tbsp. vinegar1 tbsp. ajinomotoChill pepper, ginger (optional) Cut daikon, cucumber, carrot and egg plant in thin slices and soak overnight In 1/4 cup salt. Drain and pour water, squeeze hard. Boil rest of the ingredients. When it starts to boil put…
2 oz. pepper1 oz. garlic3 lbs. pineapple2 tbsp. ginger1 tbsp. salt1-1/2 lb. brown sugar1/2 pt. vinegar1/2 lb. raisins1/2 lb. almonds Cook pineapple, vinegar and salt. Chop nuts, raisin, garlic and pepper fine and add to pineapple. As the pineapple is juicy it requires boiling down.
3 lb. cucumber1/4 cup Hawaiian salt1-2/3 cup sugar1 cup vinegar1/2 cup water1-1/4 tsp. celery seed1 tbsp. mustard seed1/4 tsp. paprika1 round onion sliced Slice the cucumber and soak In 1/4 cup salt for three hours in refrigerator. Drain and pour water. Squeeze hard. Boil sugar, vinegar, and water. When it starts to boil put celery…
10 lb. Wong Bok2-1/2 to 3 handful Hawaiian salt6 to 8 cloves garlic1 thumb size ginger8 Hawaiian chili pepper1 tbsp. sugar1 to 2 tsp. bagoong1 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…
2 large Japanese daikon1-1/4 cup sugar1 cup water1/4 cup vinegar1 tsp. salt1 tsp. ajinomoto1/4 tsp. yellow coloring1 chill pepper (optional) Cut daikon into round pieces and soak in 1/4 cup salt overnight. Drain and pour water. Squeeze bard. Put daikon in the jar. In the meantime boil all the ingredients and when it cook pour…
1 gallon cut daikonSprinkle 3/4 cup Hawaiian salt and leave lt over night. Drain and put in gallon Jar.Boil 3/4 cup raw brown sugar. 2 tbsp. vinegar and 9 cups water and cool.Add coloring (red or yellow) and pour over daikon. Leave lt for 2 days and serve.
1 pr. pigs’ feet (chopped)1 tsp. dau see (salted black beans)1 clove of garlic (crushed)1 tbsp. red thick shoyu2 tbsp. plain shoyu2 cups brown vinegar2 pieces ginger1 cup sugar Scrape pig’s feet clean. Parboil for a few minutes and drain. Wash and mash “dau see” with garlic. Stir-fry dau-see and garlic in tbsp. oil for…
3 lbs. spare ribs1/4 cup Worcestershire Sauce3/4 cup catsup2 tbsp. sugar1/2 tsp. saltdash of pepper1 piece garlic1 piece gingerajinomoto Combine all ingredients and let stand for 1/2 hour or longer. Bake in 350 F oven for 1 hour.
1 lb. pork, sliced thin1 med. carrot3 stalks celery1/2 lb. string beans or Chinese peas3/4 cup soaked ear fungus3 stalks green onion3 tbsp. peanut or salad oil1 tbsp. cornstarch1 tbsp. shoyu1 tsp. sugarsalt and water Slice pork into thin 2 Inch strips. Cut vegetables into thin slices. Mix cornstarch, sugar, and shoyu with pork. Add…
3/4 lb. pork Seasoning for pork:1 small slice crushed ginger1 tsp. salt1 tbsp. shoyu1/2 tsp. sugar Seasoning:1 sliced crushed ginger1 tsp. salt1 tsp. sugar3 tbsp. shoyu1/4 tsp. ajinomotodash of pepper 1 tbsp. oil2 rolls look fun1 cup finely sliced string beans1 cup finely sliced celery1 10-oz. pkg. beansprout1 cup green onion, 1 inch pieces2 tbsp….