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Seafood Pinacbet

4 oz Pork, cut
2 Tbs Garlic, chopped
2 Tbs Ginger, chopped
2 oz Opae (dried shrimp)
2 Tbs Soy Sauce
1 round Onion, sliced
1 Tomato, quartered
3 cups Chicken Stock
Salt & Pepper to taste
2 oz Fish Sauce

Vegetables:
3 ea Eggplant, sliced
3 ea Bitter melon, sliced
8 fingers Okra
4 oz Long Beans

Seafood:
1/2 lb King Crab
4 oz Island Fish
8 ea Mussels
6 ea Scallops
6 ea Shrimp

Heat pork in a large pot that is lightly oiled on the bottom. Add garlic, ginger and opae. Mix together, then drizzle with soy sauce. Combine onion and tomato. Pour in the chicken stock and bring mix to a boil stirring occasionally. Season with salt and pepper. Add fish sauce. Mix in vegetables, stir and let sit a few minutes. Add in seafood and cook stew till ready.       

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Pistol Pete's Chicken Stir-Fry

1/2 cup Green Peppers
1/2 cup Peppers
1/2 cup Onion
1/2 cup Cucumber
1/2 cup Carrots
1/2 cup Celery
1/2 cup Mushroom
Season to Taste:
Garlic Powder
Black Pepper
Poultry Seasoning
Salt
3 cups Chicken, cooked and pulled

Special Sauce:
1 cup Soy Sauce
1/2 cup Oyster Sauce
2 tsp Black Pepper
2 Tbs Garlic
1/4 cup Butter
1 tsp Salt
1 tsp Paprika
1 Tbs chopped Parsley

Heat a large wok that is lightly oiled. Add in all the vegetables and stir together. Sprinkle seasonings on top. Then add chicken and stir. Pour special sauce over and mix well. Heat until cooked. If desired, place on top of hot rice when finished.