This is home-style Chinese cooking that is easy and tasty. Get the Chinese sausage (Larp Chong) from a Chinese grocery store. The sausage gives the flavor to the chicken therefore it's a must in this recipe.
This is a super-size (5 - 6 inch) cookie, the type you find at coffee shops. I toasted the oatmeal before adding them to the dough; this makes them somewhat crunchy, however, you can skip this step. Besides using raisins, you can also add chocolate pieces and or nuts.
Easy one pan dish that takes about 25 minutes to cook. Original recipe was taken off a Hunt's Tomato Sauce label. Almost like a hamburger helper dish but this one is made from scratch and not from a box.
It's some what like a heavy cake doughnut . It is on the heavy side and not light and fluffy like a traditional glazed or sugar doughnut. Andagi is made annually at the Okinawan Festival in Kapiolani Park in Honolulu, Hawaii. They squeeze the dough out of their fists into perfect balls but I use an ice-cream scoop (small) to make the balls.
This is the Portuguese Bean Soup that is sold at the annual Punahou Carnival which is always held in February. It it thick, and delicious! I found this recipe in the Honolulu Starbulletin and have used it with a large ham bone (leftover from Easter dinner) instead of ham hocks. Also, in Hawaii, we can find Portuguese sausage which is the same as linguica sausage.
I remember having this for our local high school (Hawaii), school lunch. This was always made with ground pork and the gravy poured over white rice. Also, for added heat, I use tabasco sauce on the cabbage rolls. Delicious!
The original recipe calls for chicken drumettes but I use skinless, and boneless thighs or breast tenders. Good to take on picnics and eaten with rice balls (musubi) since it's good cold as well as hot.