This is my commandment, That ye love one another, as I have loved you. (John 16: 12)
나의 계명은 이것이니, 내가 너희를 사랑하는 것같이 너희도 서로 사랑하라는 것이라. (요한복음 16:12)
Celebrate Father’s Day with this Loco Moco! This popular Hawaiian classic is hearty and guaranteed to satisfy a king-sized appetite. This is one of my favourite rice bowl recipes and I hope you enjoy it too!
Recipe link: http://full.sc/Nan8Gj
Special thanks: Kingsland Farmers Market (www.kfmcalgary.com)
Music: “Fast Food Fantasy” by Josh Woodward (www.joshwoodward.com)
Loco Moco is a popular Hawaiian comfort food consisting of 4 quintessential elements:
a hamburger patty
a rich brown gravy
a fried egg
Served in a bowl or as part of a Hawaiian style plate lunch with macaroni salad, loco moco can tame the most serious hunger. So if you’re ready to take on this hearty Island soul food favourite, let’s get started.
You will need:
1 lb of really good quality ground beef or pork (or a 50/50 mix called ‘aibiki’)
salt & pepper
½ yellow onion, diced
2 cloves garlic, minced
some panko breadcrumbs
for the gravy:
a teaspoon of flour
500ml of water
2 tablespoons of red miso
salt and pepper
for the rice:
Start by heating a skillet on medium heat with a tablespoon of oil and gently saute ½ a diced onion and 2 cloves of minced garlic for about 8 minutes until translucent. When that’s done, set aside.
In a large mixing bowl, combine 1 lb of really good quality ground beef with a tablespoon of soy sauce, ½ a tablespoon of worcestershire, ½ teaspoon of karashi mustard (or prepared mustard), an egg and ¼ cup of panko breadcrumbs. Mix really well with your hands and continue to knead, scooping up the meat in your hand, then tossing it back into the bowl.
*This technique is a lot different then when you prepare Western style ground meat. When you knead the meat like this, you are transforming the texture of the meat into a smooth and uniform consistency.
When the meat’s texture is nice and smooth, form into patties making sure that the center is indented. This insures that the outer edges are done at the same time as the middle.
In a hot cast iron skillet, cook the patties for 3-4 minutes per side. A flat top is one of the best places to grill a burger since all that contact with the heat source will form a delicious brown crust. When the patties are done take them out and set aside.
Immediately sprinkle some flour to cover the reserved juices from the meat you just cooked and combine them over medium heat til you make a roux. To that, add 2 cups of cold water and whisk until the roux is fully incorporated. Next, add 2 tablespoons of red miso and continue to whisk. By now, your mixture is at a nice boil. Season your gravy with more mustard, soy, worcestershire and s&p to taste. When your gravy has thickened to the desired consistency, set aside.
Now take some freshly steamed rice and sprinkle on your favourite furikake. I love the kind with just nori and sesame seeds since it’s so versatile. If you want to season with some shichimi togarashi for a hint of spice, go for it. Use the rice paddle to cut the seasoning into the rice until combined then get ready to assemble.
To assemble, simple start with a scoop or two of rice, top with the beef patty, ladle on the gravy, then a nice sunny side up fried egg. Finish with more furikake on top then enjoy. There is something to be said when you cut into that egg yolk for the first time and watch it slowly cascade down the rest of the dish, but then again, maybe that moment is just beyond words.
If you’ve ever had the pleasure of venturing to the Hawaiian paradise, you’ve surely heard locals speak of Helena’s. The Honolulu-based restaurant has remained a stalwart in the food scene since 1946, preserving not only its own place, but a space for Hawaiian cuisine in a developing era of food. Unlike trendy restaurants striving to find an identity, Helena’s deeply steeped in its own tradition: the walls hang pictures of a young Helen Chock; sweet, fragrant marinade smells waft into the seating at the front. Having inherited the space from his grandmother, owner Craig Katsuyoshi explains that menu strives to convey a feeling of comfort — best exemplified by his grandmother’s recipe for Pipi Kaula: dried beef short ribs. The latest HYPEBEAST Eats finds Katsuyoshi walking us through the “secret” of making the perfect short ribs and preserving this gem of a spot.
In Honolulu, Guy samples traditional Hawaiian dishes with an Asian spin.
This video is part of Diners, Drive-Ins, and Dives, hosted by Guy Fieri.
Diners, drive-ins and dives are popular again thanks to faithful baby boomers, a slew of younger fans and a whole new generation of owners. Join Guy Fieri as he visits some of these classic “greasy spoon” spots, from a shack on the side of the road in Tarpley, Texas to a Vegas sports bar with stellar stromboli.
For more Diners, Drive-ins, and Dives: http://www.foodnetwork.com/shows/diners-drive-ins-and-dives
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We stop in this place in the north shore of Oahu: Giovanni’s shrimp truck. I wanted to eat shrimp and also we were quite hungry so I felt it was a good combination to try a food truck.
I have to agree that they guy who invented food trucks make the most of a simple idea:
I get a truck, I get food and then I have a food truck!
Simple but effective. Then it came Giovanni and added shrimps to the truck to get the mother of all food trucks: a shrimp-food-truck… the guy was a genius!
At this time in my life I have learnt that there are no shrimps as tasty as the Mediterranean shrimp (gamba roja). However I am a fair person and I always give an opportunity to all shrimps in the world to see if they can prove me wrong.
Although Giovanni’s truck did not prove me wrong, we still enjoyed a delicious plate of seafood.
Their menu is quite simple, you just have a choice of shrimp scampi, the hot and spicy version, or the lemon shrimp recipe, any of those for $13.5. If you have a problem with seafood then you have the option of the jumbo hot dog for $3.5.
I decided to go for the shrimp scampi and to complement it with the jumbo hot dog. Great experience, but several months later I still can feel the garlic in my mouth. Certainly if you are not into garlic, Giovanni’s food truck is not your kind of place!
Possibly the best Hawaiian Food on the islands, Highway Inn has been serving up favorites since 1947. From laulau and lomi salmon, to loco moco and even Kim Chee fried rice, they have a great selection to choose from. Subscribe for more videos! http://goo.gl/18SB8p
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Laulau: iconic to Hawaiian food, an irresistible package of pork and salted butterfish, steamed in luau and ti leaves. HONOLULU Magazine went inside Keoki’s Lau Lau, where 7,000 to 8,000 laulau are produced a day, to see how it gets made.
Hawaiian Spam Musubi Recipe @ https://sites.google.com/site/hawaiianmusubi/
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