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Furikake-Kakimochi Crusted Ahi Steaks on a Bed of Crispy Dried Shrimp and French Beans

6 oz Ahi Steak
Wasabi Paste
Furikake and Kakimochi Mixture
3 Tbs Dried Shrimp
Green Beans (any kind will do)
1 tsp Chile Garlic Paste
1 tsp Hondashi

Smear Ahi steak with wasabi paste on one side. Dip into Furikake/Kakimochi mixture. Sear until medium rare in a hot pan that has been coated with oil. In another pan, saute dried shrimp until golden brown in color. Add in green beans that have been blanched in boiling water. Saute for 30 seconds then add chile paste and sprinkle in hondashi. Saute for another minute and serve hot. Enjoy!  


"Fast Kine" Kau Yuk

2 lbs Roasted Pork
1 piece Chinese Taro
1 jar of Red Bean Curd
2 cups Sugar
Water or Chicken Broth
3 Gloves Chinese 5 Star Spice
Cornstarch, as needed

Cut pork and taro into desired pieces. Mix red bean curd, sugar and Chinese 5 star spice together. Add water or chicken broth to ³thin² the mixture a little. In a large bowl, mix all of the above. Place into a serving bowl and stem for approximately 2 hours. When finished, drain liquid and thicken with cornstarch and water mixture into desired consistency. Pour back over kau yuk and serve.