Easy Instant Pot Hawaii Oxtail Soup Recipe
Here is a Hawaii style oxtail soup recipe for those cold winter days. Surely to warm up your body and soul - of course with a side of rice! Super easy to make in the Instant Pot or pressure cooker. If you do not have one, you can simmer the oxtails for about an hour and a half using the same recipe with a lid covering the pot.
Ingredients:
3lbs of oxtail
2.5 quarts of water or about 10 cups
1 small carrot
2 stalks of celery
1/2 a medium onion
5 star anise
3 dried Asian orange peel (if you can't find it, peel a tangerine and let the peel sit on the counter to dry for about a week. If using a regular orange, use the peel and not the rind as that is bitter.)
3 cloves of garlic
1 finger of fresh ginger
1 bag of raw peanuts
1 package of dehydrated shitake mushrooms or any other veggies you'd like to add (e.g. mustard greens, bok choy, daikon, etc.)
Salt and pepper
Hawaiian or rock salt
Soak oxtails in a large container with cold water for about a half an hour. This is to get rid of the excess blood so it will not make blood curdles in your soup pot. Empty the water from the container after a half an hour of soaking and rinse off the oxtails. Season with salt and pepper. Put aside.
Reconstitute your shitake mushrooms in a bowl of water. Once reconstituted, rinse the mushrooms and get rid of the water from the bowl that it was soaking in. Put aside.
Rough chop the carrot, celery, onion, and ginger. Mince the garlic. Put aside in a bowl or plate.
Set your Instant Pot on sauté mode. Place your oxtails in the pot and brown. Do not put oil. You can if you want, but your soup will be very oily. Brown all sides of the oxtails to lock in the flavor. Just brown them on the outside. They will still raw inside. Put them aside after browning.
Add about a tablespoon of olive oil into the pot after removing the oxtails. Throw in your mirepoix (carrots, celery, onion) and your ginger and garlic. Sweat the vegetables for about 5-10 minutes.
Season lightly with salt and pepper, but not too much.
Add your water into the Instant Pot and using a spoon, scrape off all the browned bits left on the bottom of the pan. Add 1/2 tablespoon of Hawaiian salt, star anise, orange peels, and your peanuts. Finally add your oxtails into the pot.
Close the Instant Pot lid and set the Instant Pot to pressure cook mode for 45 minutes. Once the IP is done cooking, let it naturally vent for about 10 minutes. Then manually vent the pot to open the lid. Once the soup is done, add your mushrooms and any other vegetables such a mustard greens into your soup. Do not add these vegetables while pressure cooking otherwise they will be very mushy and unappetizing.
Fish out the vegetables, star anise, ginger and orange peel. If it is easier, you can put these ingredients into a cheesecloth to fish it out of the soup faster.
Serve while hot and top with chopped cilantro and green onions. Usually this is eaten with a side of white rice. Some people like to put a mix of ginger and soy sauce into the soup. This can be made with putting soy sauce into a dipping dish and mixing a spoonful of grated fresh ginger into the soy sauce.
Enjoy!
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Homemade Soft & Chewy Caramel Toffee Recipe - Just 3 Ingredients | Kids Fav Caramel Candy Toffee
full recipe:
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caramel toffee recipe | caramel candy | how to make chewy caramels with detailed photo and video recipe. an easy and simple dessert snack recipe prepared with full cream cooking cream and caramelised sugar syrup. it is basically the homemade version of the popular eclairs toffee recipe without the chocolate stuffing inside the toffee. it can be an ideal munching snack for kids and even adults when compared to that store-bought chocolate or snacks as they do not contain any preservative.
caramel toffee recipe | caramel candy | how to make chewy caramels with step by step photo and video recipes. toffee or any homemade chocolate dessert snack recipes are always special and fun to prepare and serve. generally, we assume these are complex or may not be prepared at home and may require sophisticated machinery and types of equipment. even caramel candy is also believed to be complicated but it can be easily attempted at home and requires only 3 basic ingredients to prepare it.
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HAWAIIAN SHOYU CHICKEN - so rich and so tasty!
When I was browsing through the Aloha Kitchen cookbook ( it was such a challenge to pick a protein to go with my mac salad!
Do I go with chashu? Spam? Maybe some mochiko chicken, or beef teriyaki? So many good choices, so little time!
I ended up choosing this shoyu chicken, because it's got everything I want in a recipe:
- I already have all the ingredients on hand, and they're easy to find
- it's an easy, mostly hands-off recipe
- and it looks tasty!
We're start by braising the chicken.
As the name suggests, the main sauce ingredient is shoyu, or Japanese soy sauce.
A good bit of water, to thin out the sauce - otherwise it'll be super salty.
Honey and brown sugar for sweetness.
A bit of sliced ginger.
And a few cloves of garlic. Since they're just smashed, we'll use whole fresh cloves this time.
Nestle your bone-in, skin-on chicken thighs into the sauce, and bring it to a boil.
Add in some sweet Maui onion wedges, and green onion pieces.
And it's time for a hot girl simmer!
Let the chicken simmer for an hour, flipping halfway through.
Then we'll broil the chicken, just really quick, to get a nice brown on the skin.
While the chicken is broiling, we'll add a bit of cornstarch to the sauce, and cook it a little longer, to get a nice thick sauce to serve with the chicken.
And there you have it! Serve with white rice, and that mac salad we made last time, and you've got a perfect plate lunch.
0:00 decision paralysis again
1:01 let's cook!
3:22 terrible rhymes
3:59 tasting time!
8:25 time for a food coma
10:06 i'm a dork
Shoyu chicken
from the Aloha Kitchen cookbook:
3/4 cup shoyu
1 1/2 cups water
2 tbsp honey
1/2 cup packed brown sugar
one 2 piece ginger, peeled and thinly sliced
2 or 3 garlic cloves, peeled and crushed
2 lbs bone-in, skin-on chicken thighs
1/2 Maui onion, peeled and cut into 3/4 wedges
2 or 3 green onions, white and green parts, cut into 2 pieces
1 1/2 tbsp cornstarch
3 cups steamed rice, for serving
In a heavy Dutch oven or pot, mix the shoyu, water, honey, brown sugar, ginger, and garlic together. Nestle the chicken thighs in the sauce, skin-side up, submerging the meat as much as possible. Bring the mixture to a boil over medium-high heat. When the sauce comes to a boil, add the Maui onion wedges and green onion pieces and turn the heat to a medium-low. Cover the pot with a lid and let simmer for 30 minutes. Using a pair of kitchen tongs, gently turn all the chicken pieces over. Cover the pot again and simmer for another 30 minutes. Check the tenderness of the meat with a fork; if you can easily insert the fork into the meat, the chicken is done. Remove the cooked thighs from the sauce, reserving it, and place them on a rimmed baking sheet.
Preheat the broiler.
In a small bowl, whisk the cornstarch with 1/4 cup of the sauce until smooth, then add the cornstarch mixture back to the pot with the remaining sauce and cook over medium heat for 4 to 5 minutes, until the sauce has thickened. Broil the chicken thighs for a minute or two, watching carefully to make sure you do not burn the skin. The goal is to just quickly brown the skin.
Serve the chicken with the thickened sauce and rice.
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We make 3 different dishes using mochi and talk about it!
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