food

Festa de Churrasco Havaiano

Você está convidado para a festa de churrasco havaiano da chef Lani! No menu: costelinha de porco agridoce com vagem, Musubi - que é basicamente arroz envolto em um pouco de alga - com recheio de salmão e recheio de "umê", que é uma ameixa em conserva.

food

Festa de Churrasco Havaiano

Você está convidado para a festa de churrasco havaiano da chef Lani! No menu: costelinha de porco agridoce com vagem, Musubi - que é basicamente arroz envolto em um pouco de alga - com recheio de salmão e recheio de "umê", que é uma ameixa em conserva.

Supplies

  • ½ lb. fresh green beans, trimmed
  • 1 tbsp. Olive oil
  • 2 garlic cloves, chopped
  • Salt and pepper to taste

Passo a passo

  1. Bring a large stockpot of water to a boil. Cook the string beans for 2 minutes, then drain and set aside.
  2. Heat olive oil in a skillet over medium heat, add and sautégarlic for 1 minute and then add the string beans and stir.
  3. Add the salt and pepper to taste.
  4. Cook until tender, about 5 minutes, and then serve.

Supplies

  • 2 cups cooked white Japanese sushi or short grain rice
  • Pinch of Salt to taste
  • 1 sheet Seaweed (called Nori in Japanese) or seaweed that is already perforated for sushi/onigiri use
  • Ume (pickled plum) – soft-looking umeboshi
  • Salted salmon
  • Furikake (Nori Komi version)

Passo a passo

  1. Before molding musubi, separate 1/3 of the rice and mix in a bowl with furikake for furikake musubis.
  2. Remove pit from ume (pickled plum) without distorting the shape.
  3. Add the desired amount of furikake.
  4. Sprinkle salt on your hands and begin to mold triangle rice balls.
  5. Wrap with seaweed in style that you prefer!

Supplies

  • 3 lbs. spareribs, Chinese cut
  • 4 cloves garlic, minced
  • ½ cup rice vinegar
  • ½ cup brown sugar, golden light
  • ½ cup soy sauce, prefer aloha soy sauce because Japanese soy sauce tends to be too intense in flavor
  • Salt and pepper to taste
  • 2 T cornstarch
  • 1 can pineapple chunks, reserve about 6 oz of juice after drained

Passo a passo

  1. Bring soy sauce, brown sugar, vinegar and garlic to a boil (not the meat).
  2. Then add the meat and simmer for 45 minutes - 1 hour, stirring occasionally.
  3. In the last 15 minutes, mix cornstarch and pineapple juice into a paste and add to the pot.
  4. Add pineapple chunks for garnish and flavor.