Put flour and salt in a bowl and make a well.
Put egg yolk in center.
Add water and oil to flour and egg yolk mixture.
Mix well; beat egg whites until stiff.
Add to batter and mix well. Roll fish in batter and deep fry 4 to 6 minutes.
Beat all ingredients until smooth.
Dip fish; deep fry.
Combine all ingredients.
Dip fish; deep fry.
Tastes like Long John Silvers.
Combine dry ingredients.
Add egg and milk.
Stir well.
Should be the consistency of bread batter.
If too thin add more corn meal or flour.
Drop by teaspoonful into hot grease.
Cook until brown.
n rice, sausage, and hoppin' John until evenly distributed. Season with
nd stir into the Hopping John. Makes 8 servings.
Place ham hock in a large pot; cover with water and cook for 30 minutes.
Using a crock-pot, place ham hock and water in the crock-pot with all the ingredients except the rice.
Cook on low setting on the crock-pot for 4 to 5 hours.
Take ham hock out and remove bone and skin; put rice in the crock-pot and cook for about 1 hour after which return the ham hock to the crock-pot, stirring thoroughly.
You now have Hopping John.
iscard the ends of the long beans. Cut the beans crosswise
Put long rice into boiling water for 10 minutes;
drain and cut into 2-inch lengths.
Heat pan with oil.
Add crushed garlic and ginger; brown and remove.
Add pork;
stir-fry for a
few minutes.
Add
broth and hokkigai juice; simmer for 10 minutes. Put
in long rice; cook 3 minutes.\tPour beaten eggs in
very slowly.
Shut
off fire.
After 2 minutes, season to taste\tand serve
immediately.
Garnish
with green onion and hokkigai which have been sliced thin.
Soak long rice for about 15 minutes
Cut up chicken (hekka style).
Soak long rice in warm water for 30 minutes.
Chop celery in fine pieces.
Boil water with chicken pieces.
Add Hawaiian salt, garlic, ginger, sugar, shoyu and celery.
Cover and simmer for 1 hour or until chicken is tender.
Cut long rice into desired length and add to chicken mixture.
Add green onions and simmer for 20 minutes.
Serve.
0 seconds.
Add the long beans and stir fry with
heat wok on high.
add oil, until hot.
add long beans in batches and stir fry until softened, set aside.
drain all but 2 tbsp oil in wok.
add all ingredients until sauce thickens.
add long beans and serve.
In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
If you like your beans crunchy, skip the blanching.
In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes.
Stir in stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.
f you're using Chinese long beans, trim the ends and
mall bowl.
Fish and Long Bean Stir Fry: In a
Heat oil in a large pot.
Add garlic and saute until light brown.
Add chicken and saute until brown.
Add broth (or water) and fresh ginger.
Bring to a boil, then lower heat and simmer for 40 minutes.
Shred chicken, return to broth and add long rice, cooking another 5-10 minutes until long rice is clear in color. Add mushrooms and turn off heat.
Let sit for 10 minutes.
Top off with chopped green onions
Saute
chicken\tin
oil.
Add water and crushed ginger; cook until
tender.
Add
mushrooms,
bamboo shoots and water chestnuts.\tSeason\twith
salt
and shoyu.\tAdd soaked and cut long rice; cook for 10 minutes.
Garnish with green onion.
Boil chicken pieces (to make broth).
Set broth aside.
Skin and debone chicken.
Cut into pieces.
Heat oil in skillet; saute chicken and garlic until brown.
Add broth, ginger and salt. Simmer 1 hour.
Soak long rice for 30 minutes.
Add to chicken. Sprinkle with green onions.
Serves 6.
Heat oil in heavy saucepan. Stir-fry ginger root, garlic and chicken until lightly browned.
Add water and mushrooms.
Cook for about 45 minutes or until chicken is tender. Add salt, pepper, m.s.g. and curry.
Cook for 15 minutes. Stir in long rice and onions.
Simmer for 10 minutes. Serves 6 to 8 regular people or 3 Hawaiians.