My Semi-Homemade Recipe for Coco-Puffs

Huh, who'da thought that I'd be so interested and excited about sharing my recipes?  I really LOVE to cook, I love to see the smiles of the people I feed.  I used to cook recipes from scratch but because I can stand at most 3 minutes, I had to think of another solution-- same ono results in LESS cooking time!  This is why I've had to come up with semi-homemade (okay, half-a$$) recipes!  But they come out ONO so no complaint.  I wanted to share a funny clip from my one of my favorite comics outta Hawaii... my inspiration for cooking (and drinking)!  HA!  Just kidding y'all!!!

Aunty Marialani's Cooking Show

Since I'm in the mood of sharing my semi-homemade recipes, here's my absolute FAVORITE one!  Just a little info about how I came to LOVE coco-puffs.  (Oh yes!)  Riding into town with mom and dad became a daily ritual.  I would have a Dr.'s appointment almost everyday at Straub Hospital in Honolulu on King Street. 

On our way back to Laie, we would stop at Liliha Bakery (above) where we would order a dozen, or two, or four of these bad boys for our long trip.  There is nothing like it, I tell ya, it's sweet, buttery, and cold on a hot summer day.  

This is their version.

I am going to tell you how to make my version.  Remember, I'm all about semi-homemade so this is going to be super-fast!  Don't blink, you'll miss it!  Now I've tasted the ones  from Vegas and I thank everyone who's ever bought some for me from there but mine blows, no BLOWS, the competition away! There I go toot-ing my own horn.  Oh but you will too, once you taste these.  You'll blow MY horn, not yours!  Bwaaahaha, just kidding!

Here's the recipe (I will give you the short version then a link to the LONG version):

Choux/Cream puff:

Where ever you go in the U.S., you can almost always find a bakery!  Walk in and order empty shells.  You usually have to order a day or two in advance.  Here are mine.  Cut in half lengthwise.  Notice how they're in a huge bakery box?  Yeah, I don't usually carry those in my home so that's proof that I DID NOT MAKE THEM MYSELF. lol.  Here's the make-it-yourself version!

Chocolate Custard

Yeah right!  Jell-o Instant Chocolate Pudding IS chocolate custard! (To me, at least!)

Chantilly Frosting

You can find my Chantilly Frosting recipe here.  Be sure to prepare 24 hours prior to serving for BEST results!!!  You will also need chopped macadamia nuts.  "WHAT?  But we're not in Hawaii!" you may be asking yourself.  Hey, I'm not either.  WalMart sells their brand of macadamia nuts without the Hawaii name.

Assembly:

• Cut cream puffs lengthwise so there's a top and a bottom piece
• Fill bottom layer with your Chocolate Custard (HA!)
• Add top piece of cream puff on the pudding
• Add a HUGE dollop of Chantilly Frosting
• Top your concoction with chopped macadamia nuts (Liliha Bakery does not put macadamia nuts on their coco-puffs, but doesn't it just sound like the RIGHT thing to do?  Yes PLEASE!!!)
• You SHOULD refrigerate for an hour or two before serving

Voila!  Bon Appetit!

Should you decide to try this recipe, please post your pictures and comments!  I'd LOVE to hear from you!!!

Thank you for reading, 

♥ Faga

My Favorite Chinese Recipes to Try...

I will try these recipes this week in time for New Year's Eve.  I thought I'd share it with you so if you decide to try it first, I don't have to;)


Let me just say that Hawaii has THE BEST Chinese food in the nation!  Yes, in the nation!!!


Here are my recipes (send me a pic and review please):

Image from ONOKINEGRINDZ.com

Crisp Gau Gee Mein Recipe

Gau Gee:

10 small dried Chinese mushrooms

Boiling water

1 pkg Won Ton wrappers

1/4 lb Fresh shrimp

1/2 lb Ground pork

7 cans Water chestnuts, chopped fine

3 Green onions finely chopped

1 tsp Oyster sauce

1 tsp Soy sauce

Dash of white pepper

1 tsp sugar

1/2 tsp pared and grated fresh ginger root

1 small clove Garlic, pressed

1-1/4 Tbsp Cornstarch

1 egg

3 C Vegetable oil    

Place mushrooms in a bowl and cover with boiling water. Let stand 20-30 mins. Drain and squeeze out excess water and chop finely. Remove shells, devein shrimp and finely chop. Transfer chopped foods to a large bowl. Add soy sauce, ginger, garlic, cornstarch and egg. Mix well. Place one level teaspoon of mixture onto center of each wonton. Brush edges with water. Fold in half over filling, pressing edges firmly together to seal. Heat vegetable oil in wok over high heat until it reaches 375 degrees. Fry 8 to 10 gau gees at a time in hot oil until golden, 2 to 3 mins. Drain on absorbent paper towels. Put on top of pan fried noodles or may be served separately with Sweet and Sour Sauce.

Pan Fried Noodles:

1 lb Fresh thin Chinese egg noodle or 1 lb dried

1-1/2 C sliced BBQ pork (char siu)

1/4 lb Fresh shrimps, shells removed, deveined, left whole or sliced

1 whole Chicken breast sliced into bite-size pieces

1/2 C Dried small black Chinese mushrooms

1 medium Onion sliced

2 stalks Celery cut at a diagonal

1 C Fresh mushroom, sliced or 3/4 C canned slice mushrooms

1 C Bean sprouts

1/2 C sliced Waterchestnuts

1/2 C Bamboo shoots, sliced

1 C Bok choy chopped into 2-inch pieces

1 C sliced Chinese or Napa cabbage

1 C sliced Carrots

1/4 lb Snow peas, trimmed

Peanut oil

Put the mushrooms in a small bowl and pour boiling water over them. Let soak for 20-do mins. Meanwhile, cook the noodles in a large quantity of boiling water for 3-1/2 to 5 mins. Drain, rinse under cold water, drain again, toss with a little sesame oil and set aside. Heat a work or skillet over medium high heat until hot. Add 1 cup peanut oil and heat until the oil is very hot. Lower the noodles into the oil to form a nest and let them cook until brown on one side (About 8 to 10 mins.). Turn the noodles over and brown the other side. Remove to a large serving platter and keep warm. Pout off all the oil except 1/4 cup and heat. Add chicken and stir fry for 2 mins. Add the shrimp, BBQ pork and vegetables. Mix all the sauce ingredients well and add and bring to a boil until thickened. Pour vegetable mixture over gau gees and noodles and serve garnished with Chinese parsley (cilantro), sliced green onions, and egg shreds, if desired.

Sauce:

2 Tbsp Cornstarch

2-1/2 C Chicken or vegetable stock

2 Tbsp Soy sauce

4 Tbsp Oyster sauce

1 Tbsp Chinese rice wine or dry sherry

1 Tbsp Sesame oil

Note: If more gravy is desired, double the sauce ingredients. Assorted seafoods may be substituted for meats. Assorted seasonal green vegetables of your choice, cut into bite-size pieces: e.g. baby bok choy, long green beans, mustard greens, Chinese turnip, Asian okra, Asian broccoli, eggplant, etc.

Beef Broccoli Recipe

Ingredients:

1 Tablespoon vegetable oil

6 ounces sirloin steak, cut into thin slices, then very thin strips

1 pound broccoli, leaves discarded, large stems reserved for another use, and the flowerettes cut into one to two-inch pieces

1 teaspoon sugar

1 Tablespoon oyster sauce

1 teaspoon soy jam (also called soy paste)

1 Tablespoon chicken broth

1 teaspoon sesame oil

Preparation:

1. Heat wok or fry pan, then add oil, and then the strips of meat. Stir-fry them for one minute, then remove to a small bowl.

2. In a small pot, cover and cook broccoli pieces in one-quarter cup boiling water for five minutes, drain, and set aside.

3. Reheat wok, then mix sugar, oyster sauce, soy jam, chicken broth, and sesame oil, return beef to the wok, in half minute, add the sugar and oyster sauce mixture, stir-fry for one minute, add broccoli and stir-fry another minute, then serve.

My Recipe Box: Chinese Rice Cake

I am super excited to try a new recipe I found for rice cake.  This is one of my favorite sweets at Sam Store in Laie.  I can eat oodles and oodles of this with diet pepsi!  Mmmm.... can't wait to try it!  I've missed this the most simply because I don't get it here.  Post a picture and comment if you make it before me.  TIA

 Pak Tong Koh

(Chinese Steamed Rice Cake)

Ingredients:


170g rice flour (sifted)= 1 cup
150g white sugar= 3/4 cup
360ml water= 1 1/2
3/4 tsp instant yeast
1 tbsp warm water


Methods:


Combine the instant yeast with warm water in a small bowl and allow it to ferment for about 5-10 minutes (until you see a lot of bubbles).


In meantime, combine rice flour with sugar and water and stir until it’s well mixed.
Cook the rice flour mixture over low heat, keep stirring constantly till the mixture is slightly thicken (should be less than 5 minutes).


Strain the mixture into a big mixing bowl then let it cool in a basin of water then add in the yeast mixture and stir well.


Cover the mixture with clingwrap and set aside in a warm place for about 2 hours or more until you see a lot of bubbles on the surface.


Pour the mixture into a lightly grease 7″ square baking tin and steam over high heat for about 25 minutes.


Let it cool before cutting into serving pieces.


Recipe and photo found here

Good luck!