#5 chicken wings
1 1/2 cups soy sauce
2 tsp Goya adobo seasoning
3/4 cups white vinegar
5 cloves garlic, chopped
1/2 tsp peppercorn
4 bay leaf
5-7 boiled eggs

Add first 6 ingredients together and let it cook for an hour, on medium heat, stirring a few times. Last add in the boil eggs, cook for 10 minutes more and enjoy with your favorite sides.

RC: T’s All Kine Ono Grinds


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2-3 tbsp vegetable oil divided
1 tbsp ginger minced
2 cloves garlic minced
1 lb meat of your choice spam, beef, ground pork, char siu, kamaboko, shrimp, or tofu, thinly sliced
1 cup carrots julienned
1 medium onion sliced
2 cups bean sprouts
3 tbsp oyster sauce
1 lb cooked chow fun noodles
3-4 tbsp shoyu soy sauce, or to taste
2 green onions sliced

Prepare the Meat and Veggies:
Heat 1 tbsp. of oil in a large frying pan or wok over high heat.
Add minced ginger and garlic, followed by your choice of meat. Stir-fry for a few minutes until the meat is fully cooked or crispy.
Cook the Vegetables:
Add the carrots, stir-frying for 1-2 minutes, followed by the onions for another 1-2 minutes. (Stir fry toughest veggie to most tender veggie.)
Mix in the oyster sauce and half of the shoyu, tossing everything together. Stir-fry for an additional 1-2 minutes.
Remove the cooked veggies and meat from the pan and set aside.
Cook the Noodles:
Drizzle another 1-2 tbsp of oil into the pan and heat until the oil begins to smoke.
Add the cooked chow fun noodles and minimally stir-fry for 2-3 minutes until the noodles begin to crisp slightly.
Combine Everything:
Add the cooked veggies and meat back to the pan. Toss and drizzle in the rest of the shoyu.
Finally mix in the green onions and bean sprouts. Stir-fry for another minute, drizzling in more shoyu to taste.
Remove from heat and serve immediately. Enjoy your onolicious Hawaiian-style Chow Fun!

RC: Tani Nakamitsu

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1 lb. top sirloin steak (or preferred steak)
salt and pepper
1 tsp olive oil
3 tbsp. butter or ghee
4 garlic cloves, minced
fresh parsley for garnish (optional)

Cut steak into 1 inch cubes and season them with salt and pepper; set aside. Mince garlic and set aside.

Heat oil in a large skillet and add the steak, cooking over medium heat for 3-4 minutes. Then, add the butter and garlic and continue cooking the steak for 1-2 minutes or until it's done to your liking. You want the butter to be completely melted and the steak to be browned in all sides.
Sprinkle fresh parsley on top, and serve steak with your favorite sauce and sides.

RC: Erin Alvarez
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1 pound ground Italian sausage, hamburger, turkey or chicken
1 small white onion, diced
4 cloves garlic, minced
1 (26 ounce) jar tomato-basil pasta sauce
2 cups water
1 teaspoon Italian seasoning
1 (8 ounce) package spaghetti noodles, broken in half
1/2 cup freshly grated Parmesan cheese for serving (Optional)

Combine the meat, onions, and garlic in a large pot or skillet with tall sides. Cook over medium heat until sausage is cooked through, 5 to 8 minutes. Drain and discard grease.

Stir pasta sauce, water, and Italian seasoning into the pot; bring to a boil. Stir in spaghetti noodles, return to a boil, and cook, stirring occasionally, until noodles are cooked through and sauce has thickened, 17 to 20 minutes.

Serve topped with grated Parmesan cheese.

RC: allrecipes.com


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1 medium green papaya (approximately 2 cups)
1 tbsp vegetable oil
1 medium onion, sliced (approximately 2 cups)
3 cloves garlic, minced (approximately 3 tsp)
2 tbsp. crushed ginger (2 inch piece)
1 & 1/2 lbs. bone in, skin on chicken thigh
1/4 cup patis (fish sauce)
4 cups water
3 cups marungay leaves, cleaned, stems removed

Peel papaya skin, cut and remove seeds. Cut papaya into 1-inch cubes. In a deep soup pot, heat oil and sauté onion until translucent. Add garlic and ginger and sauté until lightly browned.
Add chicken pieces and patis to the pot. Cook for 3 minutes or until chicken is lightly browned. Add water and papaya. Cover and simmer over medium heat for 25 minutes or until papaya is tender.
Turn off heat. Add marungay leaves, cover for 1-2 minutes. Enjoy
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