"And do not be conformed to this world, but be transformed by the renewing of your mind, that you may prove what is that good and acceptable and perfect will of God." ~Romans 12:2 NKJV~
A man’s heart plans his way, But the Lord directs his steps. ~Prov. 16:9~

Friday, October 29, 2010

Hawaii (Adobo Chicken, Spareribs)

This week in our study of the Western States is Hawaii. The capital of Hawaii is Honolulu. Did you know that Polynesians were the first people to live in Hawaii? Hawaii appears to have the most unique and diverse blend of cuisines of all the 50 states. Cuisines from Polynesia, Japan, China, and Korea are part of Hawaiian history. Hawaii is best known for their Luaus (feasts). This week I’ll share two tasty recipes. The first one is Filipino but a favorite at many Hawaiian Luaus.


Adobo Chicken
INGREDIENTS:
  • 6-8 boneless, skinless chicken thighs
  • 1/3 cup vinegar
  • 1/3 cup soy sauce
  • 1 cup water
  • 2 cloves minced garlic
  • 1 Tbsp grated ginger
  • 1 bay leaf
  • salt
  • pepper
PREPARATION:
To prepare your Hawaiian recipe:
1. Wash hands.
2. Place chicken in large pot.
3. Add remaining ingredients.
4. Cook over high heat.
5. As the liquid thickens, turn heat to low and continue cooking until chicken is tender and slightly brown (about 30 to 35 minutes), stirring occasionally.
6. Enjoy your Hawaiian recipe!
Hawaiian Recipe Variation: Add 2-3 medium potatoes, unpeeled and cut in 1" pieces. Watch liquid, you might need to add more water.




Spareribs HAWAIIAN
Ingredients:
2-1/2 to 3 lb. meaty pork spareribs (or lamb breast)
Salt and pepper to taste
1/4 c. chopped onion
1/4 c. thinly sliced celery
1/4 c. green pepper, cut in 1/2 inch squares
2 Tbsp. margarine or butter or pork fat
1 Tbsp. cornstarch
2-1/2 c. (one No. 2 can) pineapple chunks or tidbits
1/4 c. vinegar
1 Tbsp. soy sauce

Directions:
Arrange spareribs (or lamb breast) meaty-side up, in shallow pan; salt and pepper lightly. Roast in fairly hot oven (400 degree) 30 minutes. Meanwhile, cook chopped onion, celery and green pepper in margarine or pork fat 5 minutes; sprinkle with cornstarch, then stir in 1 cup syrup drained from pineapple chunks, and cook, stirring until transparent. Add vinegar and soy sauce. Add pineapple chunks. Pour off fat from roasting pan; pour pineapple and liquid over meat.
Reduce heat to 350 degree, and cook about 45 minutes or until done, basting with liquid in pan.
Serves 4 to 6

We love Adobo chicken. It is really delicious. I serve mine with some homemade yellow rice. We didn’t get to try the spareribs yet but will soon. If you are from Hawaii we would love for you to share a recipe or two with us to try. This is the last state in our study of the Western States. We have now completed all 50 states. I hope you have enjoyed learning along with us. Thank you again for stopping by.

4 comments:

Sheri said...

well we didn't do the luaus when there recently, so I dunno about these dishes. But I had some good papaya, pineapple, excellent Tai food and a burger from one of the cattle raised in Hawaii there (organic and very tasty).

Hope you had fun studying HI. We had fun visiting it but I have to say-the northern fall season beats that beauty hands down.

Take care and thanks for sharing-if I get brave I may make the chicken one there.

Sheri

Growing In God's Wisdom said...

Hey Sheri! That's cool that you got a chance to visit Hawaii. I would love to go there myself someday. You gotta try the chicken. It tastes better than it may sound although the smell may be a little strong at first.

Jennifer said...

I ended up here from your 50 states link in the sidebar. We are travelling through a few states soon, and I'm working on some lessons for the road. I'll be visiting more of your state posts, thanks!

Growing In God's Wisdom said...

We plan on doing 50 countries like this when we get time.

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