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Watermelon Poké

A fresh and vegan spin on one of the main dishes of Native Hawaiian cuisine, poké.

Servings 6 people

Ingredients

Watermelon Poké

• 1 Small Seedless Watermelon (6 cups) peeled and cubed
• 2 tbsp Olive Oil

Watermelon Poké Marinade

• 3 tsp Tahini
• 6 tbsp Soy Sauce
• 2 tbsp Rice Vinegar
• 1/2 Lime juiced
• 2 tsp Dry Crushed Red Pepper Flakes
• 1 tsp Garlic about 1 clove
• 1 tbsp Sriracha
• 2 inches Ginger grated
• 4 Green Onions
• 3 tbsp Sesame Oil

Sushi Rice

• 3 cups Sushi Rice or Calrose Rice (water will be different)
• 3 cups Water
• 1/4 cup Rice Vinegar
• 2 tbsp Sugar
• 1 tsp Salt

Toppings

• 1 Avocado sliced
• 2 Carrots julienned
• 1/4 Onion julienned
• 4 Green Onions sliced
• 1/2 cup Imitation Crab diced
• 1 Jalapeño Pepper sliced
• 1 sheet Nori cut into strips
• 1 cup Seaweed Salad
• 1/3 cup Edamame
• 1/4 cup Sriracha Mayo
• 3 tbsp Pickled Ginger
• 1 tbsp Sesame Seeds

Instructions

Marinade the Watermelon

• Mix together the tahini, soy sauce, rice vinegar, lime, dry crushed red pepper flakes, garlic, sriracha, ginger, green onions, and sesame oil in a bowl.
• Drain the watermelon juice out then pour the mixture over the cubed watermelon.
• Stir and cover. Leave in the fridge to marinade for up to 24 hours.

Cook the Watermelon Poké

• Add the olive oil to your pan and set to medium/high heat.
• Put in the marinated watermelon and bring to a boil. Put on the lid.
• After boiling for 20 minutes, turn the heat down to low/medium and let simmer/reduce. About 20 minutes. Stir occasionally.
• Take the lid off, then continue simmering until sauce is reduced to a sticky consistency. Stir occasionally.

Cool the Watermelon Poké

• Put the watermelon poké in a bowl and let sit in the fridge for about an hour, or until cooled.
• If you are looking to speed things up, you can spread out on a tray and put it in the freezer for 10 minutes, or until cooled.

Assemble the Poké Bowl

• Add the rice to the bowl to your liking and add the watermelon poké. Top your bowl with any of your desired toppings.

Notes

Note: To make sriracha mayo, mix sriracha and mayo 1:1.

Sub the soy sauce for gluten free soy sauce to make it gluten free.

Jon Eric: “Feeling crazy and want to add meat to the non-meat dish? Add SPAM!”

This is Shelby’s recipe!

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Curry Chicken Salad Sandwich

Classic chicken salad with a delicious twist. Sandwich style.

Servings 6 Sandwiches

Ingredients

• 3 cups Chicken shredded
• 1/2 Green Apple diced
• 3/4 cup Celery thinly sliced
• 3 tbsp Green Onions thinly sliced
• 1/4 Yellow Onion diced
• 2 Serrano Peppers thinly sliced
• 1 tbsp Lime Juice
• 1 1/2 tsp Curry Powder
• 1 cup Mayonnaise
• 12 slices Bread
• Lettuce

Instructions

• Start by combining the chicken, green apple, green onions, yellow onion, and serrano peppers in a medium sized bowl.
• In a separate smaller bowl, mix together the lime juice, mayonnaise, and curry powder.
• Fold the curry mayo mixture into the chicken and veggies until evenly coated.
• Store in the refrigerator until ready to serve.
• Assemble the sandwiches and enjoy.

Notes

The serrano peppers can be replaced with a single jalapeno.

This recipe will make 6 loaded sandwiches. More if you use less chicken salad in each sandwich.

Chicken salad sandwiches are one of those easy and simple recipes that can be made in a pinch.

I remember when my parents made chicken salad as a kid. I absolutely hated it. A mushy sandwich that tasted like mayo? Hard pass…

I never really understood why they made it often. Walking downstairs and seeing my sister and mom pulling chicken with their hands, I knew what would be in the fridge for the next few days. (Tip: Use two forks instead)

In retrospect, I’ve realized they made it so often because of how easy it is.

Today, my childhood disgust for mayo has passed, and I’ll gladly eat chicken salad, macaroni salad, or whatever that magical eggy oily mixture is spread on.

But what makes mayo better? More flavor!

I’ve tried plenty of different mayo’s like chipotle mayo, wasabi mayo, spicy mayo, and much more. But when I tried a curry chicken salad sandwich at the local sandwich shop in Portland (Chop), I knew I had to make this on my own.

After trying different recipes online, I’ve created my own recipe. In my opinion, the perfect balance of spicy and sweet, with a kick of curry flavor.

This recipe, just like any other chicken salad recipe, is great in a sandwich, wrap, or even on crackers.

So what are you waiting for? Go get your mayo and make it into something ma(yo)-gical.

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Spicy Katsu Bao

Bao with spicy katsu and vegetables

Servings 4

Ingredients

Spicy Katsu

• 1 lb Chicken cut into strips
• 1/2 cup Flour
• 2 tbsp Cayenne Pepper
• 2 tsp Garlic Powder
• 1 tsp Salt
• 2 Eggs
• 1/4 cup Sriracha or any other hot sauce
• 2 cups Panko Breadcrumbs
• 1 1/2 cups Oil

Spicy Mayo

• 1/2 cup Mayo
• 1/4 cup Sriracha
• 1 tsp Honey
• Sesame Oil (just a drop)
• 2 tbsp Pickled Jalapeno Peppers diced

Vegetables/Toppings

• 1 cup Cabbage shredded
• 1 Jalapeno or Serrano Peppers diced
• Sriracha
• 2 Green Onion sliced

Bun

• 8 Steamed Sandwich Buns (Frozen Bao)

Instructions

Prepare the Chicken and Breading

• Start by taking your chicken and slicing it into strips or thin chicken nugget like shapes.
• Mix together your flour, cayenne pepper, garlic powder, and salt in a bowl.
• In a separate bowl, whisk your egg with the sriracha (or hot sauce).
• In another large bowl (or plate), pour in a layer of panko breadcrumbs.
• Pour your oil into a pan and set to medium heat.

Make the Spicy mayo

• In a small bowl, mix together the mayo, sriracha, honey, sesame oil, and diced pickled jalapeno peppers.

Coat the Chicken and Fry

• Set the oven to 250 degrees and set aside a baking sheet.
• Dip the chicken pieces in the flour mixture, then the egg wash, then cover in panko breadcrumbs.
• Drop batches into the oil and fry for 4-5 minutes, remembering to flip once halfway throughout.
• As you are frying in small batches, place finished chicken katsu on the baking sheet in the oven to stay warm.

Warm Up Your Baos

• Heat up the frozen baos according to the instructions on the bag.

Assemble and Serve

• Assemble the bao by putting the spicy katsu chicken on the bun, followed by spicy mayo, cabbage, peppers, green onions, and a drizzle of sriracha.

Notes

If you have a steamer and the ingredients, make your own baos.

Running around Seafood City as a kid, I knew I could rely on one thing… which was getting a siopao from the attached Chow King.

Not sure what siopao is?

Siopao is a steamed bun with a meat filling (LOVED AND STILL LOVE THE CHICKEN ASADO), similar to the Chinese steamed bun.

The bounce of the bun. So satisfying…

For the longest time, I only knew about steamed buns, the Filipino made ones and the Chinese ones with the fillings. That was before I came across a flat bao with the meat on top (I think the first place was in Liberty Station, San Diego). Think of a Siopao as a burrito, but an open flat bao with the toppings is a taco.

This was new to me, and I didn’t think much of it until right after I took that first bite. It was love at first bite. The spongy bouncy bun. The quality meat. And the fresh vegetables mixed with pickled vegetables. A defining moment in all my years of eating food.

After discovering the world of baos, I sought for the best ones I could buy while living in San Diego and Portland. I’ve had a few here and there that were solid, but since most places sell them for $5 each, I’ve always thought about making them at home. The idea of steaming my own baos without a steamer was the main obstacle.

But one day, walking around 99 Ranch, I found out you could buy them in the freezer aisle (I got the frozen gwa pao, taiwanese hamburger buns). Obstacle overcome… which inspired me to continue my somewhat weekly fried chicken obsession and combine it into the beloved bao.

And that folks, is how this recipe was put together. A boy, bouncy buns, and a dream.

If you make this recipe, I recommend taking the time to make a pickled cabbage. I didn’t include that since I haven’t gotten to that yet, but if I do, I’ll update this!

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Baked Milkfish (Baked Bangús)

Course Main Course

Cuisine Filipino

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 2

Ingredients

• 1 Milkfish
• 1 Tomato
• 1 Onion
• 2 Serrano Peppers
• 1 Garlic Clove
• 1 1/2 inch Fresh Ginger
• 1/4 cup Cilantro optional
• Salt and Pepper to taste
• 1 tbsp Calimansi or Lemon
• 1/2 cup Soy Sauce
• 1/2 cup Vinegar

Instructions

Make the Pico de Gallo/Dipping Sauce

• Roughly chop the tomato, onion, serrano peppers, garlic, ginger, and cilantro. Mix together and set aside about 1/3 of it in a bowl.
• In the bowl with the 1/3 of the pico mixture, add in the calimansi, soy sauce, and vinegar to your liking.

Prepare the Fish

• Set the oven to 350 degrees F (175 degrees C) and line a baking sheet with foil.
• Clean and scale the milkfish. If you buy it from an Asian groecery store, they may be able to do this for you!
• Add salt and pepper to both sides of the fish.
• Fill the bottom side of the fish with most of the pico mixture, then wrap it entirely in foil.

Bake the Fish

• Put the milkfish into the middle rack of the oven and bake for 1 hour.
• Afterwards, take off the foil and broil the fish for another 15 minutes to crisp the skin.

Serve

• Let it cool down and serve with warm white rice.

Notes

• Milkfish have a lot of bones. The best way is to eat it with your hands.

As a wee Filipino boy, I grew up with fish in the weekly rotation of meals. Milkfish is a huge part of the staple foods for Filipinos, due to it’s abundance in the oceans of Southeast Asia. Because of this, of course my parents made it often, because it was something they grew up with and certainly because it’s affordable.

As a picky eating child, I despised most fish due to the smell, like Salmon and especially Tuyo for breakfast. I do miss those days walking out of the house smelling like a fish out of a fryer ready to take on the next school day though… Anyways, despite my picky childhood eating habits, I ate the milkfish my parents cooked in the oven every time. It didn’t taste excessively salty or anything, and was delicious with the stuffed vegetables.

The mild flavor of the milkfish was appealing to me, especially when I dunked it in soy sauce and calamansi (being picky, I’ve never liked vinegar). Not only that, but because it has so many bones, it was appropriate to eat with my hands. This isn’t that crazy since Filipinos eat with their hands (kamayan). Also, I don’t ever recall my Grandma Bingo ever using utensils unless it was needed, like soup…

But I’ll always remember walking by the oven and seeing the fish wrapped in foil, excited for dinner. And for that reason, I still make it today while trying to be an adult.

The recipe is the same one I ate as kid, with the peppers as an extra. I’ve picked up a desire for spicy food, or some sort of spice in almost every dish I eat, so I opted for serrano peppers. They blend well with the onions and tomato, and they provide a perfect kick.

If you decide to make this, you can get a whole milkfish from an Asian grocery store like Seafood City or 99 Ranch, where they will clean the fish for you! As for the calamansi, if you can’t find any, lemon is a pretty good alternative.

Got Milk?-fish. If not, go get one today, pile on that rice, and dive straight in with your hands!

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