Known to a few of my friends and family as Chicken "Ado-Bao," this is my take on a Filipino and Hawaiian classic, Chicken Adobo. A few years ago, I started to notice that Chicken Adobo was served at the majority of Filipino Parties I've attended. I asked a dear friend of mine to teach me... Continue Reading →
I love Luaus. Besides the beautiful Hula Dancing, my favorite attraction at every Luau is the Imu Ceremony. During the Imu Ceremony, a few buff Islanders present the slow roasted pig from a traditional underground oven called an Imu. The crowd claps, cheers, and goes crazy when they see a smoking pig unearthed from the... Continue Reading →
One of my all time favorite things to eat when traveling to Oahu is the plump, succulent, and fresh Shrimp. These jumbo shrimp are caught fresh and smothered in a rich buttery and garlicky sauce. I've noticed that each place prepares this dish slightly different all over the island. For example, Ted's Bakery, in North... Continue Reading →
Over 4 1/2 years ago, I posted a simplistic Loco Moco recipe on the blog that my buddies and I enjoyed together. Unfortunately, I was new to blogging at that time and for some reason, the recipe was linked to a different blog and the page isn't there anymore. I do remember the recipe being... Continue Reading →
I frequently use this simple chicken stock recipe as the base for my noodle soups, soups, or hot pot that require Chicken Broth or Stock. You can use it immediately or store it in the freezer until ready to use.Ingredients:2 pounds chicken bones, rinsed3 liters of water1 tablespoon of salt1 large onion, washed and peeled4-inch... Continue Reading →
Thanksgiving is not complete without scrumptious side dishes to accompany the juicy main star - The Turkey. Although I try to experiment with new side dishes every year, these are a few traditional side dishes that are must haves at my house yearly to compliment the delicious turkey. The ingredients are pretty inexpensive to buy,... Continue Reading →
I always get excited around Thanksgiving and want to share this fail-proof technique that I have been using for over 4 years. I absolutely love this technique because 1) it is super swift and easy to prep 2) does not require the use of many pots and pans 3) doesn't take up as much space... Continue Reading →
If you're in a time crunch and don't have time and/or energy to simmer chicken/beef/pork bones for 4-6 hours, this recipe allows you to still extract tons of fresh flavor from a few fruits and vegetables to create a robust veggie broth in a fraction of the time. This vegetarian broth serves as the base... Continue Reading →
After creating the robustly flavored tamarind sauce for the Tamarind Shrimp and seeing many people post pictures of chicken wings on Facebook and Instagram, I HAD to fry up some crispy chicken wings and toss it in the sweet, spicy, and tangy sauce for some delicious, finger-lickin' chicken wing experience. As I mentioned in the Tamarind Shrimp post,... Continue Reading →
After the Bò Nướng Vĩ/ Bò Nhúng Dấm Spring Roll Party, there were tons of extra uncooked beef, shrimp, and veggies. I don't mind the left overs because there are so many things you can do with it for subsequent meals. Simply bring a pot water to a boil, cook the Vermicelli Noodles according to the... Continue Reading →
No Limit Cooking 