Sam Choy’s in the Kitchen: Marchan Ohana

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Pig’s Feet Soup

1 large squash, cut into 2 inch pieces

1 pound pig’s feet

4 cloves garlic, crushed

2 tablespoons ginger, smashed

1 stalk lemongrass, smashed and leaves knotted

½ tomato, quartered

½ white onion, julienned

2 cans chicken broth

Place pig’s feet in a pressure cooker.  Add garlic, ginger, lemongrass, tomato, onion and chicken broth.  Seal pressure cooker, set on high and cook for 8-10 minutes.  Run pot under cold water (do not release valve).  Add squash and cook an additional 2 minutes.  Run pot under water to cool then release valve.  Pour soup into a large bowl and serve hot.

Tripe Stew

1 pound tripe, sliced

6 cups water for par-boiling

4 ounces water for stew

½ medium onion, sliced

½ bell pepper, sliced

1 stalk celery, julienned

1 8 oz. can tomato sauce

3 cloves garlic, minced

1 small carrot, julienned

Salt and pepper to taste

Bring water to a boil in a pot.  Par-boil tripe under tender then slice into strips.  In a large skillet, add tripe slices, tomato sauce, water, onions, bell pepper, celery, garlic and carrots.  Stir, cover and cook until tender.  Season with salt and pepper to taste.  Pour stew into a large bowl and serve hot.


Turkey Tail Adobo

1 pound turkey tails, halved

1 finger ginger, sliced

4 cloves garlic, minced

1 teaspoon peppercorns

3 bay leaves

1 tablespoon Aloha Shoyu

2 tablespoons vinegar

Salt to taste

Water

½ cup green beans

In a large pot, braise turkey tails on medium-high heat and cook until browned.  Lower heat and add ginger and garlic.  Add bay leaves, peppercorns, vinegar, shoyu and water.  Bring to a light simmer and cook for 35-40 minutes until tails are tender.  Season with salt to taste.  Pour onto a platter and serve hot.

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