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Meat Jun Korean Style Poke Whole Shrimp Lumpia Chicken Curry Katsu

Meat Jun 
From the Kitchen of: Fireman Gifford Shon

2 lbs. tri-tip steak (or any other meat that you desire)
1 c. Yamasa shoyu
1 c. + 2 Tbs. sugar
3 Tbs. sesame oil
1 Tbs. Wesson oil
3 cloves garlic, crushed
1 Tbs. green onion, sliced
1 Tbs. roasted sesame seed, crushed
1 tsp. chili pepper powder, optional
2 c. flour (put in a bowl)
6 eggs (mix the eggs in a separate bowl)
oil for frying

Have the meat sliced into teriyaki style slices (ask your butcher or slice it yourself). Combine shoyu and sugar, mix well. Then add the rest of the ingredients except for the flour and eggs. Mix well. Marinate the meat in a bowl, overnight if possible or lomi the meat for 5-10 minutes. Coat each piece of meat in the flour then dip it into the egg. Cover the bottom of the fry pan with oil and fry on medium to medium low heat until golden brown. You will need to add oil after each batch is cooked. Drain on paper towels.

Dipping Sauce
1/2 c. ko shu jang paste
1/2 c. Yamasa shoyu
4 Tbs. sugar
4 Tbs. rice vinegar

Korean Style Poke
From the Kitchen of: Fireman Gifford Shon

1 lb. of fish, cubed
1/2 c. Yamasa shoyu
2 Tbs. sugar
2 cloves garlic, minced
2 quarter size pcs ginger, minced
1 Tbs. sesame oil
1 tsp. sesame seed, crushed
1-2 chili peppers, optional
1 small Maui onion, sliced

Mix all ingredients except fish and onions. Mix well then add fish and onions. Toss lightly and refrigerate 1 hour to let poke firm up and absorb the sauce.

Whole Shrimp Lumpia
From the Kitchen of: Fireman Gifford Shon

1 lb. ground pork
1 lb. 31-40 size shrimp
1 can water chestnuts, minced
1 carrot, grated
1 onion, minced
5 cloves garlic, minced
1 Tbs. Lawry's garlic salt
1/2 tsp. black pepper
1 pkg. lumpia wrappers
1 egg white
oil for frying

Peel shell off shrimp but leave the tail on. Season with garlic salt and pepper. Set aside. Brown the ground pork then add garlic, water chestnuts, carrots, onions, garlic salt and black pepper. Cook on medium heat 4-5 minutes stirring occasionally. Pour into colander to let the liquid drain. Set aside. Take 1 lumpia wrapper and put 1 Tbs. of the filling on it then roll it about 1/4 of the way up, fold the edges in, then add 1 whole shrimp with the tail sticking out on one side. Continue to roll until you reach the end then seal it with a dab of egg white. Follow the same until all lumpia are rolled.
Fry in oil on medium heat until golden brown. Serve with your favorite dipping sauce.

Chicken Curry Katsu

From the Kitchen of: Fireman Gifford Shon
5 lb. box chicken thighs
8 large eggs (mix the eggs in a bowl)
2 c. flour (put it into a bowl)
16 oz. panko (put it into a bowl)
Lawry's garlic salt
black pepper
oil for frying

Debone chicken but leave the skin on. Save the bones in a stock pot (see recipe below). Season the chicken with garlic salt and pepper. Coat the chicken well with the flour. Now dip the chicken in the egg, then into the panko, coasting it well. Fry it on medium heat until golden brown. Cool it well and slice it into 4-5 pieces. Set aside.

Chicken Bones
10 c. water
4 tsp. curry powder
5 tsp. Lawry's garlic salt
1 tsp. sugar
5 Tbs. cornstarch
3 potatoes, cubed into 1" pcs
3 carrots, sliced into 1/2" pcs
3 celery stalks, sliced into 1/2" slices
1 onion, halved then quartered

Boil chicken bones with the 10 cups of water. When it starts to boil turn stove to medium and cook for 30 minutes. Strain the soup stock to take out the bones, then add the curry powder, garlic salt and sugar. Bring to a boil then add all the vegetables. Bring to a boil, turn the stove to medium and cook for 10 minutes stirring occasionally. Combine the cornstarch with equal parts of water, then add to the pot a little at a time while stirring. The mixture should be like stew consistency. Turn off the heat but leave the pot on the burner, let stand 20 minutes before serving over the chicken katsu.