I don’t know why I took so long to make this a subject, but for those that don’t know, I have a love for food just as the next foodie. This section is dedicated to all the food adventures and awesome eats I encounter that I think is worth bragging about! Be sure to get ready for drooling mouths and grumbling stomachs because I’m pretty sure this section will get you HUNGRY!
No Talk, Just Eat! Domino’s Hot Chicken Wings
A new series I’m starting up on my YouTube channel where I don’t talk and just eat my food. If you enjoy watching mukbangs, asmr eating, or anything like that, then this series is for you! I had some left over hot wings from domino’s that I didn’t want to waste, so I made a little video of me enjoying them.
What’s good everybody!
Hope you guys had an awesome Christmas with friends and family! I know I sure did. I’ve been busy with the holidays and didn’t have too much time on my hands to put this video out, but here it finally is!
Whipped up some ONO garlic chicken for lunch on one of my days off. Super easy recipe and simple to follow. Try this one out for yourself and make sure you have a pot of fresh, hot, steaming rice with some mac salad (home made or store bought, any one would be delicious!). I made spicy bean sprouts as my side but make whatever you guys want.
Give this recipe a try!
Here are the ingredients I used:
1 lbs. chicken thighs (cut into strips)
1 head of garlic (save 1 tbsp for chicken)
1/2 cup sugar
1 tsp black pepper
pinch of salt
1 tbsp garlic powder
1 tsp red pepper flakes (OPTIONAL if you want spicy)
1/2 cup shoyu (soy sauce)
2 tbsp sesame oil
1/3 cup chopped green onions
sesame seeds for garnish (OPTIONAL)
Spicy Bean Sprouts
10 oz. bean sprouts (or whatever size your local grocery store sells)
1/2 tsp garlic powder
1/4 tsp red pepper flakes (optional)
1/8 tsp togarashi spice
1/8 tsp ground black pepper
2 pinches of salt
1/2 tsp shoyu (soy sauce)
1/2 tsp sesame oil
1/4 tsp hot chili oil
Spicy Bean Sprouts
- Bring a pot of water to a boil and rinse the bean sprouts
- When water starts boiling, add the bean sprouts to the water and boil for about 3-4 minutes
- Drain bean sprouts in a strainer and run under cold water to stop it from cooking
- Transfer the sprouts into some paper towel and squeeze out all the water that you can
- In a clean bowl, add bean sprouts, along with chili oil, sesame oil, red chili flakes (optional), garlic powder, pepper, togarashi spice, salt, and shoyu (soy sauce)
- Mix everything together, then cover with saran wrap and refrigerate until ready to eat
- Mince up 1 head of garlic and save about 1 tbsp for chicken
- In a small sauce pot, add shoyu (soy sauce) and sugar, 2 tbsp of sesame oil, red chili flakes
- Mix a bit, turn flame on medium, and stir until sugar dissolves
- Then add left over garlic, green onions, and combine
- Turn heat up to high and bring to a boil
- Cover with the lid and set the heat to low and simmer for about 10 – 15 minutes or whenever you feel the flavors combine good enough for your liking
- Transfer your delicious sauce over to a bowl and set aside to let it cool while you cook your chicken
- Save about 1/4 cup of the sauce for chicken
- Cut chicken into strips (about an inch thick)
- Put cut chicken into a bowl
- Add black pepper, garlic powder, garlic (the 1 tbsp you saved), and 1/4 cup of the sauce you saved
- Give it a good mix
- Let it marinate for a minimum of 30 minutes
- Add about 2 tbsp of olive oil to a pan on medium low heat and fry your chicken until cooked (cook in batches to avoid over crowding and uneven cooking)
- Drain chicken on a plate with paper towel
- Dip chicken into sauce and coat well
- Serve with rice (or whatever starch and sides you’d like)
- Eat and enjoy this delicious garlic chicken!
Braised Italian Chicken
What’s going on everybody!
Back again with another food video. This time, I was craving something hearty, something with a thick sauce, and something that would make me feel good after eating it over rice lol. That something was braised italian chicken!
Super simple dish to make with minimal prep work. But once it’s finished cooking, oh boy, you’ll be patting yourself on the back because of how delicious this turned out.
It’s hearty, full of flavor, chicken is fork tender and you can cut it with your fork, and best of all, this probably would’ve cost more at a restaurant, when you have the comfort of making this in your own home.
I served this over rice, because in Hawaii, we eat everything with rice, and I’m asian lol. But seriously, rice in Hawaii accompanies basically any dish. But you can serve this dish over pasta too or whatever else you want as starch, but rice or pasta would be best. A side of garlic bread would’ve paired with this dish perfectly too but I didn’t have any at the time so no garlic bread this time.
Let me know what you guys think and if you guys try this recipe out, let me know how it turns out in the comments below!
Here are the ingredients I used:
1/2 lbs. of bone in/boneless chicken thighs (normally use 1 pound, but I only had half a pound left over for cooking)
14.5 oz. can of whole peeled tomatoes (you will need to puree these in blender/food processor)
1 carton of white button/cremeni mushrooms cut into 4 (I forgot how many oz. it was but my grocery store sells them in pre-measured cartons)
1 large onion halved and sliced kind of thick
8 cloves of garlic minced
1 tbsp olive oil for frying chicken (keep adding oil if needed/pan looks dry)
salt (to season chicken)
pepper (to season chicken)
1 tsp garlic powder
1 tsp oregano
1 tsp basil
1/2 tsp black pepper
1 tsp parsley
1/2 tsp salt
1 heaping tsp sugar
- Add 1 tbsp of olive to a pot or pan
- Season chicken with salt and pepper (use your best judgement or if not sure, season with 2 pinches on each side of chicken)
- Cook chicken on medium low heat until browned and cooked about 75% – 80% of the way through. (I seasoned the other side of the chicken in the pot)
- Remove chicken from the pot and set aside
- Repeat steps 1 – 4 until all your chicken is cooked
- In the same pot (add more oil if needed at this point), saute the onions until translucent
- Add in the garlic and cook with onions until garlic is fragrant
- Add in tomato puree, garlic powder, oregano, basil, black pepper, salt, and parsley, and give it a good mix
- Then add the sugar and stir it in
- Place the chicken back into the sauce and cover the chicken with the sauce
- Finally add the mushrooms
- Let the chicken catch a boil, then cover with a lid and turn flame to low
- Simmer for 1 hour or until chicken is fork tender (stick a fork in the thickest chicken, lift it up, and if the chicken releases from the fork without force, it is fork tender)
- Remove lid, turn flame up to medium, and reduce sauce a bit. Occasionally stir the chicken so it doesn’t burn at the bottom of the pot. I gave it about 10 minutes
- Serve over rice, pasta, or whatever you want to eat this over! I should’ve made garlic bread on the side because that would’ve went perfect with this dish
- ENJOY your Braised Italian Chicken that you just made!
Sura Hawaii II
What’s good everybody! Here again with a foodie video from one of Hawaii’s popular kbbq spots, Sura! This restaurant originally opened in Honolulu under the name, “678” (for the og’s that remember that name). A decision was made though, in 2016 to split off from that franchise and changed their name to, “Sura”. Despite the name change, they’re still the same, awesome restaurant back when they were called, “678”.
The girlfriend and I went here for lunch one afternoon because not only were we craving korean bbq, but also some delicious brisket! There’s 2 places we love to go for brisket and that would be either Sura (of course) or Gen BBQ. But because we live on the west side of Oahu, Sura II in Kapolei was the nearest one to get our fix.
One of their top things to order are their brisket, cow tongue (we don’t personally eat cow tongue, don’t ask why lol, but I know some of you out there LOVE cow tongue), galbi, and pork belly just to name a few. You can’t eat those delicious meats without Sura’s delicious sauces too! One of my faves is the sesame oil & salt. I HAVE TO have it with my meal or else I’ll be mad lol. Then there’s this sweet soy based sauce they also serve for your meat dipping, which is also yummy. But I still prefer the sesame oil and salt dipping sauce.
This location is in Kapolei at Kamakana Ali’i Mall, just a few doors down from H&M. Go eat there next time you’re in the area if you’re in the mood for KBBQ. Oh and did I mention that it’s BYOB from Monday through Thursdays? So go there with some good company, bring some alcohol, and just go and have a good time!
Here’s what we ordered and cooked up this afternoon:
- Pork Belly
Our sides consisted of:
- Mac Salad
- Korean Cucumber Salad
Japanese Chicken Curry
It’s a normal thing to crave something, especially when you’re craving a certain type of food you want to eat. One in particular was curry and I satisfied my cravings by saving myself money and making it myself at home! Nothing beats a savory, hearty, home cooked meal. Especially when you’ll have the whole pot to yourself for later! This was easy and super simple to make. I took a short cut and used those boxed curry cubes to save time because (trust me) I was starving and didn’t want to eat anything else but this curry which I was about to make lol. If you’re looking for something savory and hearty to make for dinner, try this out and let me know how it turned out for you!
Here are the ingredients I used:
2 carrots roughly chopped
2 potatoes roughly chopped
1 lbs. of chicken thighs cubed (big cubes)
1 box of GOLDEN CURRY cubes (you can use any/your favorite brand)
5.5 cups of water
2 tbsp of olive oil (1 tbsp each for chicken and onions)
- Add 1tbsp of olive oil (or oil of your choice) to your pot on a medium high heat. You want to make sure the oil gets nice and hot but be careful not to burn the oil.
- Add the chicken thighs in batches (to keep the temperature from decreasing) and cook until browned. At this point, the chicken doesn’t have to be cook all the way through because you’ll end up taking them out and having to put them back in later.
- Once the chicken has been browned, take them out and transfer the chicken to a plate.
- Next you add 1 tbsp of olive oil to the same pot and add in your onions. You’ll want to saute the onions on a medium low heat until it turns translucent.
- When onions turn translucent, next add in the carrots and potatoes.
- Mix veggies and saute for about 2-3 minutes.
- Then add the chicken thighs back in along with the juices on the plate and give it a good stir/mix.
- Add in 5.5 cups of water to the pot, then turn the flame on high, and bring the water to a boil.
- Skim off the “scum” and “gunk” that floats to the top of the water.
- When water reaches a boil, cover your pot with the lid, and turn the flame down on low and let it simmer for 45 minutes to an hour (I let it simmer that long because I wanted to be sure the chicken was gonna be cooked through and I wanted the chicken fork tender)
- After simmering, add the whole box of curry cubes and stir it in until everything dissolves. At this point, if curry consistency is too thick for you, add more water as needed to thin out the curry.
- When the curry cubes dissolve, cover pot and let it simmer for another 15 minutes on low heat.
- After 15 minutes, your curry should be done! Serve on a rice or udon noodles or basically whatever you want your curry to be on.
- ENJOY YOUR HOME MADE CHICKEN CURRY!