Odeliza Jacoba Recipes

Aloha,

Today we’re going to make roasted coconuts with peanuts a simple appetizer to pair with our Island flavors theme.

Serves: 2 people

Prep Time: Less than 5 minutes

Cook Time: Less than 5 minutes

Ingredients and Preparations:

Ingredients:

1. 1 c dry shredded coconuts

2. 1 T honey

3. 2 c peanuts

Preparation:

1. Dry roast the peanuts for 30 seconds or less. Turn off heat and add the shredded coconuts. Mix in honey.

2. Store in container out of fridge for up to 1 day.

Ciao,

Odeliza Jacoba

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Aloha,

Its August and we’re going to carry the Island Flavor theme all the way to the end of this year. There are so many island flavors that it would not be right of me to stop in July. So here is another dressing I like to pair with salads.

Serves: Up to 4 people

Prep Time: Less than 5 minutes

Cook Time: None

Ingredients and Preparation:

Ingredients:

1. 3 T balsamic vinegar

2. 1 T lemon juice

3. 4 T extra virgin olive oil

4. 1 bushel fresh basil

5. 1 small red chili or 1 T dried chili peppers or as per taste

6. 1 bushel fresh cilantro

7. 1 T rind of fresh lemon

8. Sea salt and black pepper corn

Preparation:

1. Chop or tear to pieces the fresh bushels of basil and cilantro

2. Mix all ingredients in a jar or bowl. Add the fresh herbs.

3. Store in fridge in clean container for 1 day

Mahalo,

Odeliza Jacoba

Aloha,

How’s it? As they’d say in Hawaii, here is my coconut spice mix that is simple and can be used on several protein options; tofu, garbanzo beans, chicken, fish, pork, and beef. I like to use the first three options.

Living in South America, especially Montevideo, Uruguay as a foodie slash chef, can be challenging and pricey. I am so adamant on honoring the proper ingredients for a dish that I make everything hard for myself. Sometimes opting out of cooking a specific meal because I can’t find or re-create an ingredient.

This coconut spice’s origin is Indonesian. Your local friends and expat friends will go insane with the spices!

Serves: Up to 8 people

Prep Time: Up to 10 minutes

Cook Time: None

Ingredients and Preparation:

Ingredients:

1. 1 bottle or can of coconut milk

2. 8 dried red chilies or 1 T hot chili powder

3. 1 T dark brown sugar

4. 4 crushed fresh garlic cloves

5. 1/2 t diced fresh ginger

6. 4 salted peanuts or cashews

7. 1 t black pepper

8. 1/4 t fresh cumin powder

9. 2 t coriander powder

10. 1 cinnamon stick

11. Freshly ground sea salt

Preparation:

1. Dry toast the ingredients sans coconut milk for less than 5 seconds over low heat. Turn off heat.

2. In a food processor or mortar and pestle, create a paste, crushing the ingredients together.

4. In a food processor, in paste format, add the coconut milk. Process until all ingredients are fully incorporated.

5. Salt according to taste, let cool and store in the fridge for 3 days.

Mahalo,

Odeliza Jacoba

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Aloha,

Lemon sauce is really simple and goes good with chicken or fish.

Serves: About 2 c

Prep Time: Less than 5 minutes

Cook Time: Less than 5 minutes

Ingredients and Preparation:

Ingredients:

1. 1 T cooking oil, such as grape seed, sunflower, or olive oil

2. 1 clove fresh garlic: diced

3. 2 T corn flour mixed in 1/2 c water until dissolved

4. 6 T chicken stock

5. 3 T grated lemon rind

6. 4 T juice of fresh lemons about 2

7. 2 T granulated white sugar

8. 1 T onion powder

9. 1 T white sesame seeds

Preparations:

1. In a sauce pan or small pot, heat the oil over low heat. Add the garlic and stir, making sure not to burn the garlic, add the chicken stock and white sugar. Dissolve the sugar about 1 minute.

2. Add the onion powder, lemon juice, lemon rind, sesame seeds, and corn flour. Mix well, turn to medium heat and let sauce thicken, stir every few seconds. Cover and turn off heat.

3. Let cool and store in the fridge for up to 1 week.

Mahalo,

Odeliza Jacoba

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Aloha,

Japanese sauce. This is a sauce I like to use for  cold noodles, main dishes, dips, cold salads. I found this recipe at Just Hungry , my favorite Japanese blog. I like to supplement this sauce with dried chili flakes for just a bit more kick. But it is good as is. Keep it handy, make a large batch and store in the freezer.

It can be difficult sometimes living in Uruguay where Asian food is so rare to find. There is only one grocery store that sells some Asian ingredients and its about 35 minutes away by taxi ride. So I make a special trip once a other month or so and I end up buying things in bulk. Basically cleaning out the store.

The owners always greet me when I am there and we have conversations in Spanish and they always try to sneak in a bit of Mandarin -which I don’t speak-.

Serves: 6 C

Prep Time: Less than 5 minutes

Cook Time: Less than 10 minutes

Ingredients and Preparation:

Ingredients:

1. 1 liter dark soy sauce

2. 3/4 c mirin

3. 3/4 c granulate white sugar

4. 2 T dried red chili flakes -optional-

Preparation:

1. In a sauce pan add the mirin, turn on high to boil. Cook off most of the alcohol which is about 3 minutes. Turn on simmer.

2. Add sugar stir until melted. Add soy sauce, encorporate to create a thick texture. Do not bubble or burn. Turn off heat.

3. Add the dried chili flakes, encorporate.

4. Allow to cool for 30 minutes. Store in a clean air tight container in freezer or fridge.

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Mahalo,

Odeliza Jacoba

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Aloha!

Miso dressing adds on to our Julio Island Flavor theme. This is a really easy dressing that can be used for salads, cold noodles, cold cooked meat and as a dip.

Serves: 1 cup

Prep Time: Less than 5 minutes

Cook Time: None

Ingredients and Preparation:

Ingredients:

1. 1 c extra virgin olive oil -good quality-

2. 1 t diced ginger

3. 1/2 t brown sugar

4. 2 T white soy bean paste or if you do not have try peanut butter which will be a different flavor

5. 1/3 c rice wine vinegar or red wine vinegar which if used will be a different flavor

6. 1 t dried red chili pepper add more depending on how spicy you want the dressing

Preparation:

1. Mix ginger, sugar and chili pepper together. Add the soy bean paste and mix well. Add the olive oil mix and finally add the vinegar. Mix well.

2. Store in a clean container in the fridge for two days.

Mahalo,

Odeliza Jacoba

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Aloha,

Hoisin sauce is a staple in island flavors. Especially in the South Pacific Islands. Here is an easy recipe on how to make your own hoisin sauce. Make a lot and store it in the freezer!

Serves: 1 c

Prep Time: Less than 5 minutes

Cook Time: None

Ingredients and Preparation:

Ingredients:

1. 1/4 t black pepper

2. 4 t sesame oil

3. 4 t white vinegar or red vinegar

4. 1/2 t minced fresh garlic

5. 3 T honey

6. 4 T creamy peanut butter

7.  8 T soy sauce

Preparation:

1. In a bowl, mix dry ingredients, then mix wet ingredients until everything is fully incorporated. Store in a zip lock bag or any clean container in the fridge for up to 2 weeks or in the freezer for up to a month.

Mahalo,

Odeliza Jacoba

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Mahalo!

July is all about the flavors from the Pacific Islands. Even though its winter in Uruguay and most of south America it doesn’t mean you can’t enjoy a bit of island flavor.

Let’s start off with some staples like sauces, marinades, and dips. Then we’ll move on to applying these items to entrees, sides, and desserts.

Ginger Marinade 

Serves: 1/2 c

Prep time: Less than 5 minutes

Cook time: None

Ingredients and Preparation:

1. 3 t minced ginger

2. 1 c low sodium soy sauce

3. 1 T dark brown sugar

4. 1 T white salted sesame seeds

5. 1 t sesame oil

6. 1 red chili pepper; seeds removed and chopped finely

Preparation:

1. In a medium bowl, combine all ingredients, mixing well ensuring the sugar dissolves.

2. Pour in a plastic container or jar and store in the fridge for up to 1 week.

Aloha,

Odeliza Jacoba

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