Food Processor Food: Kamaboko Dip

kamaboko=Japanese pink and white steamed fishcake on a wooden board which is normally sold in plastic shrinkwrap

This past week of work went a lot better than the previous week.  Perhaps my body clock got used to waking up early.  Or perhaps my brain knew it would be a short week for the kids.

We had a student-free day on Friday.  While that might sound dandy, I'll take a day with students any day over a "planning & collaboration day" with adults.  Kids rock.

In spite of my reluctance to even try to enjoy Friday, it actually turned out well.  We got a lot done and I was pleasantly surprised at how well everyone present was so task-oriented.

Since there was hardly any traffic that morning (several other teachers were being tortured the same way), I made a small detour and picked up lunch from Asamis Kitchen.  I nonchalantly asked the counter person to add a wonton to my order.  When I bit into the wonton, I was shocked to find it was filled with some type of kamaboko dip.  I've eaten wonton with imitation crabmeat filling before, but the kamaboko dip in the wonton was a novel taste.  Kamaboko dip wonton is something I need to try on my own someday, maybe when D1 returns, since she says she likes kamaboko dip.  I have never seen D1 eat kamaboko dip.  Ever.  But she says she likes it.  Whatevers.

Anyway, while D1 was home for the holidays, she attended a party at a friend's house.  She took a container of kamaboko dip for sharing.  I had made a triple recipe of kamaboko dip since I knew my cousins would be over so there was more than enough for D1 to take to her party.  When I asked her if she liked the dip, she said she didn't have any.  She said she left the container on the patio with some intoxicated boys, and by the time she made her way back to the patio, the dip was gone.

So while I cannot verify that this dip recipe will work well as a wonton filling, I can attest that it is enjoyed as an accompaniment for chips, crackers, and/or vegetables.  I normally just serve it in a dish, but The Help thought it would be cute to pack it onto a clean kamaboko board in the shape of a kamaboko.  If you decide his idea is worth replicating, shape the kamaboko on the board, wrap it in plastic wrap, and chill until ready to serve.  Remove plastic wrap just before serving.

Now you might today might be a good time to try making some kamaboko dip wonton, today being a holiday and all, but I'm a little busy today.  I'm spending the day at work, prepping for tomorrow.  I thought I would be able to get some prep done on Friday, but my time was consumed with other things.  When I thought I might have a moment of breathing room, I had to call the help desk to ask them to fix a mistake created by a colleague.  Apparently the help desk could use some help too.  The person who answered the phone was incompetent and sent me over to the wrong side for help.  When I said, "next time, make it a policy to ask which side I'm calling about before handing me off," the person who took my call said, "please be understanding because we are short staffed."  Dumbass.  My call had nothing to do with staffing!  It took over 30 minutes to get my issue resolves, 25 minutes of which were spent holding for the wrong person. 

 click on recipe title for printable recipe

Kamaboko Dip

     1 block kamaboko, cut into chunks
     2 tbsp celery, minced
     1 tbsp onion, minced
     3/4 c mayonnaise
     1/2 tsp garlic salt

Place kamaboko, celery, and onion, into work bowl of food processor.  Process until kamaboko is chopped fine.  Empty into small mixing bowl.  Add remaining ingredients and mix well.  Chill at least 2 hours before serving.

Roasted Broccoli

Returning to some degree of normalcy after the holidays is easier when there aren't lots of leftovers to deal with.  Furthermore, work has a way of jarring you back to reality.

Since returning to work, I'm back to preparing hydros and sandwiches in the morning.  I'm also back to cooking dinner.  Yuck.

My first day back at work was also D1's last evening in town, so we went out to dinner.  But by the second day back, I returned to the kitchen.

In spite of placing some kind of food on the table, I'm really not feeling in the mood to cook.  I miss D1, and for whatever reason, spending time in the kitchen is where I can't seem to really function.

The last meal I made that I really enjoyed making was prime rib.  I always use the same prime rib recipe, although I've been tempted to try other preparations with herbs and different seasonings.  One of The Help's friends asked him if we do the pre-seasoned meat from Costco.  We have never tried it, although LA said it's passable.

Anyway, getting back to the prime rib meal. . .I was never a fan of beef, but now, I love prime rib, especially when it's served with a fluffy, piping-hot baked potato.  I was never concerned with other side dishes, but recently, I've taken a liking to roasted vegetables.

Now, long after I had my cousins over for dinner, hindsight has the better of me.  I should have served roasted broccoli.  I served caprese tomatoes, but I think the broccoli would've been a better player with the prime rib au jus and the garlic butter.  Oh well, they'll just need to come back again to have the meal done right.

And I shouldn't have to wait until I cook another rib roast to have roasted broccoli.  Roasted broccoli is easy enough to make any time. Asparagus and cauliflower florets can be roasted using the same method, but asparagus will cook in just under half the time of the broccoli/cauliflower.

After all the other crap I ate over the vacation, I could use some roasted broccoli to get back into normal eating.  But, my God, that baked potato (below) sure looks delicious!

 click on recipe title for printable recipe

 Roasted Broccoli

     2 heads broccoli, cut into florets
     3 tbsp EVOO
     sea salt
     black pepper
     3 tbsp parmesan cheese

Preheat oven to 425 degrees.  Line shallow pan with foil.  Spread broccoli on pan.  Pour on EVOO and sprinkle with sea salt and pepper.  Toss so broccoli is coated with oil.  Spread broccoli in an even layer.  Roast for 20 minutes, tossing once or twice during cooking.  Remove from oven and sprinkle parmesan cheese over broccoli.

Shiro An

Happy 2016!  Happy new year!  I got a little distracted with updating this post, hence the late posting.  It's been a hell of a break!

I am still recovering from the holiday party season.  Having two holidays a week apart is brutal.  My family doesn't do much for Christmas, but it is still a monumental task to get the decorations put away.

The best part of the holiday season usually comes after Christmas when my cousins come to town.  This year, three of them made it to Hilo.  I had them over for a cozy NYE dinner.  I made prime rib, roasted garlic crab, garlic noodles, and caprese tomatoes.  I've included links to the Rasa Malaysia recipes (crab and noodles), but the noodle recipe is actually different from the one I use.  If you follow the Rasa Malaysia thread, the garlic noodle recipe was originally posted years ago.  Since then, the recipe has been re-tooled.  I use the original recipe from years ago.  I have not tried the new recipe (with the Maggi seasoning), so I don't know how it compares.  I didn't have time to check on a link to the original recipe.  And really. . .the original recipe was kick-ass, so I'm not sure why it needed to be changed.

For NYE dessert, I served amaretto custard bread pudding.  My cousin brought a Hawaiian Pie Company strawberry guava pie.  Both were delicious.

The Help was thrilled with the bottles of RedBreast and Laphroaig brought over from Oahu.  I am definitely not a fan of whiskey, but I cannot help thinking they'd taste awfully good in some kind of dessert.  Maybe when he is not looking. . .

Although the food and drink were fabulous, the best part was being able to just sit and hang with the cousins, something you cannot do at a restaurant.  My cousins are all so awesome, and we don't always have the luxury of being in one place all together.  They had a rough start to 2015, so I'm hoping 2016 will be a better year for them, despite the fact that Kikukat Dad is hounding them to go to Japan with him again.  I know, I know. . .I will owe them big time for the travel-sitting.

The second half of the school year begins tomorrow (for teachers...begins on Wednesday for many students).  Glad I got my grades and pacing guide done before I left for vacation.  I'm the lazy type who doesn't like to work, but there are a bunch of people I work with whom I adore, and it will be nice to see them again.

What I am NOT looking forward to is D1's departure in a few days.  Gotta brace myself for that.  Even though she drove me crazy at times (and cost me over $200 to replace a car key she "misplaced". . .wtf, can make dean's list but cannot keep track of a car key), it was really nice having her home.  Even Shaka is now saying her name!

Since I'm trying to stretch out the holiday season (since it means D1 is still here), I'm going to continue last week's recipe, which was microwave daifuku mochi.  While a variety of fillings can be used, including the ever-convenient pre-made koshian and tsubushian (comes in cans of plastic bags), my filling of choice is shiro-an, shiro meaning "white" in Japanese.

click on recipe title for printable recipe

Shiro An (Lima Bean Filling)

     1 lb lima beans (dried)
     2 c sugar
     dash of salt

Soak beans overnight in water to cover.  Slip skins off before cooking.  Place beans in pot with water to cover and cook until soft.  Add sugar and salt and cook until mixture is almost dry and forms a ball, about 30 minutes, stirring constantly.  When cooking, add as little water as possible - if there is too much water, it takes much longer to cook to the stiff stage.  Yield:  50 "an" balls (using a #60 disher).

Microwave Daifuku Mochi

So I guess I survived Christmas.  Now onto the New Year festivities.

Last year for CAE's party, I made a tray of daifuku mochi.  The old aunties were so impressed.  They actually thought I purchased the mochi.  Hahahaha.  Now that I think about it, I could've even made this in my classroom and taken it out in time for the potluck (the faculty potluck, just before break began).

Since New Years will be here soon, and you might find yourself with nothing to bring to a party, here is a short tutorial for making daifuku mochi using the convenience of a microwave.

Pour filling into greased microwave tube pan.  Cover with plastic wrap, and cook according to recipe instructions.

Sprinkle work surface and mochi surface with potato starch.

Using a plastic knife, cut hot mochi into 12 pieces.

Use fingers to flatten mochi to 1/8-1/4" thickness.

Place filling onto center of flattened mochi.

Fold mochi around filling.

Pinch mochi edges to seal in filling.

 click on recipe title for printable recipe

Microwave Daifuku Mochi

     1 1/2 c mochiko
     1/2 c sugar
     1 1/2 c water
     food coloring, if desired
     filling, such as sweet bean paste (smooth, chunky, white or black), sweetened peanut butter, or
          brownie chunk

Grease a microwave tube pan.  Combine mochiko, sugar, water, and food coloring.  Pour into greased tube pan.  Cover loosely with plastic wrap.  Microwave on high for 5 minutes.  Microwave on 50% power for 3 minutes.  Turn out onto surface covered with potato starch.  Sprinkle potato starch on mochi.  Cut into 12 pieces.  Flatten and fill with desired filling.  A #60 disher works well for portioning out the filling.

Potluck Food: Caprese Tomatoes

We had a potluck at work last week and, in hindsight, I should've brought this dish (although the kamaboko & kim chee dip and butter mochi were appreciated).  It would've been so easy to toss everything together.  And the red tomatoes sprinkled with green basil chiffonade looks like this was made for the holiday season.  Shucks!  Maybe next year.  Maybe NOT!!!

The potluck!  Ugh.  Actually, there were some really good things on the buffet line, but when you're food-poisoning phobic like me, what you do take is limited to things you know are safe (food not easily spoiled, food you know was stored properly, or food brought by someone you deem "clean" and hygienic). And, of course, food free from any trace of the devil's condiment.

BTW, we had another potluck, a private potluck, on Thursday.  That was even better!  I brought spicy soybeans to share.  The Keeper brought an awesome warabi salad made by MamaKeeper.  I think D2 would love it, so my next trip to the market will also be a quest for shredded codfish. 

As I mentioned at the tail end of last week's post, D1 is back.  In some ways, it's like she never left.  She even picked up fighting with D2.  Our holiday picture this year was done in one take; it had to be.  D2 had only one smile in her.  She told me later that D1 had upset her just before the shoot.  So nothing changed.

In the past two weeks, we've experienced appliance malfunction here.  The toaster oven started twitching, and the rice cooker/warmer became just a rice cooker.  Crispy rice in a day is ridiculous.  I just don't get it.  Looks like I'll be spending vacation trying to replace those must-have kitchen items.

Meanwhile, I guess all is not lost since I can still make this salad.

click on recipe title for printable recipe
Caprese Tomatoes

     6-8 tomatoes

     3 tbsp chopped fresh basil

     2 tbsp chopped Italian parsley

     2 tsp fresh thyme

     2 stalks green onion, chopped

     1 tbsp sugar

     1/4 tsp ground black pepper

     1 1/2 tsp garlic salt

     1 1/2 tsp seasoned salt

     6 tbsp red wine vinegar

     2 tbsp balsamic vinegar

     3/4 c vegetable oil

     1 log fresh mozzarella, sliced or 1 container fresh mozzarella balls

In a medium bowl, whisk all ingredients (except for tomatoes and mozzarella) together.  Cut each tomato into 8 wedges and remove all seeds.  Add to mixture.  Stir gently and allow to sit 3 hours.  Serve with mozzarella cheese.

Fruitcake Bars

We are entering the home stretch.  Just a few more days until vacation!

Yippeeee! 

I will need to exercise great restraint and not let on to the students that I'm looking forward to the break more than they are.

Other than getting my tooth fixed and the winter ball, I'm looking forward to a quiet vacation.  I'm already off the hook for the New Years gathering; I'm just waiting for my marching orders.

I also need to figure out a way to keep my darn kat from messing up the tree skirt.  I have fixed that skirt almost daily since we put up the tree, but she doesn't fail to mess it up.  I'm surprised she hasn't actually climbed INTO the tree yet.

Oh, and I almost forgot, I need to start/finish my Christmas shopping.  Ummm yeah, the timeline kinda got away from me.  I was busy taking orders on how to cut letters on the Cricut for a presentation board.  Cripes. . .some people in this house have OCD.  And I thought D1 was bad.

In the past week, we managed to survive Christmas Corners, science fair project (only barely), Christmas concert, traveling alone, psycho cats, and early wakings.

Actually, attending Christmas Corners did wonders to put me into the Christmas spirit.  I must thank the Tongans.  Their corner was amazing.  They did an excellent job in creating a longhouse and extending their warm, Polynesian hospitality to all who visited.  They were even kind enough to offer me food from their buffet.


Since I was feeling festive, I decided to do some additional holiday baking.  I love these bars, and the candied fruit makes it a perfect way to get into the spirit of the season.

Years ago, my aunt brought these to my house.  I couldn't resist the buttery crust paired with the just-sweet-enough filling.  Unlike my friend LAMN, I don't mind the candied fruit mix sold in the tubs.  LAMN used to take forever to eat a piece of fruitcake because she would pull out all of the fruits and eat only the cake part.  Crazy, yeah!?  And if my memory serves me right, I don't think LAMN ate nuts either, so those would be extracted prior to eating as well.

I find it easiest to cut these bars while they are still warm.  When cutting with a sharp knife, be careful not to scratch the baking pan.  If you prefer, you could actually just score the top half of the bar while still warm, then remove the bars from the pan (if you cover your pan with foil, this is easy to do when completely cool) before cutting all the way through the crust.

click on recipe title for printable recipe

Fruitcake Bars

Crust:  2 c flour
            1/4 c sugar
            1 c butter

Filling:    1 c sugar
              1/2 c flour
              1/2 tsp baking powder
              1/2 tsp salt
              4 eggs
              1 c candied fruits (fruit cake mix)
              1 c nuts, chopped

Preheat oven to 350 degrees.  Combine crust ingredients until fine crumbs form.  Press into 9 x 13" pan.  Bake for 20 minutes.  Combine sugar, flour, baking powder, and salt.  Beat in eggs.  Stir in candied fruit and nuts.  Pour over hot crust.  Bake 35 minutes.  Cut into bars while warm.  Cool completely and dust with powdered sugar.

We're baaaaack!

Family Style Bibimbap (Korean Mixed Rice)

What an exhausting week!

• 9th grade registration
• Testing
• Summer PE registration
• Cyber Monday
• Late night laundry
• Early morning bento run
• Photo shoot
• Birthday party

And I'm staring down the barrel at another doozie of a week!  Hopefully my emotional roller coaster which began last Sunday will come to a halt soon.

Having to euthanize a pet is no picnic.  Now I realize what my parents went through when I was away at school.  Sammy was suffering; she had stopped eating and was unable to even drink water.   Even hot dogs didn't interest hold any interest.  Her passing set my week off on a very somber note.  How could it not, especially when going back to work after an extended weekend is daunting on its own.

Sammy's passing made me realize what good friends I have.  SigMAX and I conversed continually about what was happening, and he helped me explore options.  The Help lent a hand and let me use is truck (and his time) to take Sammy to the vet.  He also drove me home since my vision was compromised by my tears.  I was also deeply touched by the outpouring of sympathy from my friends and family.  They knew how much Sammy meant to us.  I think many of my friends and family truly understood what it was like to say goodbye to a sick pet.  Pet people tend to support each other.

Its been a week since losing Sammy, and we are slowly adjusting.  Rain seemed lost.  Although she was always the bigger of the two, Sammy would always be the first to eat.  It was heartbreaking to see Rain wandering around in the yard, as if she was waiting for Sammy to return.  On Thursday, Rain even took to barking in the middle of the night at some creature which dared approach the fence line, an irritating habit which was normally reserved for Sammy.  Rain will need to get used to being THE family dog.  The Help has banned us from getting any more dogs.

SigMAX asked me if I planned to get a new dog to take Sammy's place.  I think not.  I am grateful that I still have a dog (Sammy's sister, Rain), but life with big dogs has taught me that I really am a cat person.  SigMAX suggested I look into getting a designer kitty.  Hmmmm.  I will need to think about that.  The cost of a bengal cat is rather prohibitive, and that's without even trying to get one to Hawaii!  SigMAX knows a bengal cat breeder in Utah so now I'm wondering if he can get me a good deal.  The Help did say, "no dogs", but he did not say, "no cats".

While I was mourning over Sammy, November became December.  I guess we have officially entered the holiday party season.  This means parties with lotsa food (and drink).  I'm looking forward to an after-work party with select colleagues.  I'm planning to bring spicy soybeans.  It will go well with drinks.  Why am I so fixated on "drink"?

The holiday party season would not be complete without family parties.  One of my aunties already called with an invitation.  I will need to drink before that party.  There's that word again.

I didn't bother asking what I should bring.  It's too early for that, but I am usually asked to make desserts.  While I love eating desserts and don't mind making them, choosing which desserts to make is always confounding.  I have relatives (no names) who can't cook at all.  I would rather slave myself than ask them to bring a dessert.  I have other relatives who are good cooks but make the same things all the time.  I know that people like certain things, but tell me lemon bars do not get tiresome after a while.  I don't want to be known as a one trick pony.

I think I might suggest to my aunty that I will bring a starch and a few desserts instead of just desserts.  D1 has been eating a lot of Korean food (it's easy to cook rice and eat banchan) while at school.  She said her roommate's mom makes a killer taegu.  That took me by surprise.  I don't think she ate taegu when she was at home.  I would know because it's something we always have on hand, whether made by KikukatMom or purchased from Costco.  I think she would appreciate bibimbap on the buffet line.

Although bibimbap is something most people just eat at Korean restaurants, it isn't difficult to make a family-style version.  The family-style version makes an excellent potluck dish.  It's a good way to use up small amounts of kim chee, and much of the prep can be done beforehand.

click on recipe title for printable recipe

Family-Style Bibimbap

Vegetables:  1 bunch watercress

                    1 bag (about 10 oz) mung bean sprouts

                    2 tbsp shoyu

                    1 tsp sugar

                    1 tsp oil

          

Use rubberband to hold watercress stems together.  Blanch in boiling water, rinse in cold water and squeeze out excess water.  Cut in 1 1/2" lengths.  Blanch bean sprouts in boiling water.  Drain and rinse in cold water.  Drain.  Place shoyu, sugar, and oil in a skillet.  Add drained vegetables.  Cook for 2 minutes.  Set aside to cool.  When cool, drain liquid well.

Egg:  Scramble one egg and fry in a thin layer in a saucepan.  Cool and cut chiffonade. 

Chicken:  Cut cooked teriyaki chicken into slivers.  One pound of chicken is ample.

Rice:  Cook 4 cups (rice cooker measure) of rice.

Seasoning:  3 tbsp shoyu

                   1 tbsp sesame oil

                   chopped taegu (seasoned codfish), optional

                   chopped kim chee (spicy picked vegetables), optional

To assemble,  toss drained vegetables, chicken, rice and seasonings together in a large bowl.  If serving family style, top with shredded egg.  If making individual bowls, top each bowl with a fried egg.  For additional spiciness, add ko cho jun or bibimbap sauce.