Cooking oil of choice
1 teaspoon garlic finely diced
1 teaspoon ginger finely diced
1/2 can of spam sliced into thin strips
1/2 pound ground pork
salt and pepper to taste
1 small onion sliced
3 tablespoon shoyu
2 tablespoon oyster sauce
1/2 cup carrots grated or julienne
2 packages chow fun noodles 7 ounces each, cooked to package directions
1/2 cup bean sprouts
green onions to garnish

Heat cooking oil of choice in a large pan over medium-high heat.
Add garlic and ginger and cook until fragrant.
Then add Spam, pork, salt and pepper. Cook until just starting to brown,
Next add in onions, shoyu, and oyster sauce. Stir to combine.
Add carrots and continue to stir fry until desired softness of vegetables.
Remove the meat and vegetable mix from the pan and set aside.
Return the pan to the fire and add chow fun noodles. Continue to cook until desired browning and crispiness, about a minute or two.
Then return the meat and vegetable mixture to the noodles. Toss in the bean sprouts and green onions and heat through.
ENJOY!

RC: Relle Lum
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2 tablespoons oil
1/2 onion diced
2 pounds salmon fillet
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup honey
1/2 cup shoyu
4 cloves garlic minced

Set a large skillet over medium high heat. Add cooking oil of choice and onions. Cook the onions until translucent and fragrant.
Season the salmon with salt and pepper. Add the salmon to the pan and cook until lightly browned and an internal temperature of at least 145F, about 4-5 minutes on each side, flipping halfway through.
While the salmon is cooking you can prepare the marinade. To a small bowl add honey, shoyu, and garlic. Stir until well combined.
Once the salmon has lightly browned, pour the sauce into the skillet and continue cooking until the sauce has thickened and the salmon has reached a safe internal temperature of 145F. ENJOY!

RC: Relle Lum
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2 lb round steak, 1-inch thick, fat trimmed
1 Cup reduced-sodium ketchup
1/4 Cup flour
Salt and pepper to taste
1 large Maui onion, coarsely chopped
1 Tablespoon vinegar
Zucchini, bell peppers, mushrooms, and herbs, chopped (optional)

Place a large sheet of heavy foil in a baking pan. Combine ketchup and flour; put half of the mixture in center of the foil. Place steak on ketchup mixture; season with salt and pepper. Top with onion and remaining ketchup mixture; sprinkle with vinegar. Fold edges of foil to tightly seal the steak in the foil. Bake at 450 degrees for 1 1/2 hours, or until steak is tender. Enjoy.

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2 pound chicken thighs boneless, skinless
1 teaspoon garlic salt
0.5 teaspoon pepper
1 cup flour
4 eggs
2 cup panko

Preheat air fryer to 380F. While the air fryer preheats, start making the chicken.
Cut chicken into bite sized pieces. Season with garlic salt and pepper.
Gather 3 plates or shallow dishes. To one plate add flour, to another eggs, and to the last panko. Whisk eggs until combined.
Dip chicken in flour, then eggs, and then panko. Shake off excess.
Once the air fryer has preheated, add the chicken bites to the air fryer. Spray the chicken bites with non-stick cooking spray. This will help give the chicken a nice crispy exterior. Cook for 10-12 minutes or until golden brown and an internal temperature of at least 165F. Shake the basket halfway through cooking.
Remove from the air-fryer, cool slightly, and ENJOY with your favorite dipping sauce.

RC: Relle Lum
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1 1/2 pounds ground beef
1 cup oatmeal
1 cup milk
1 package onion soup mix
salt and pepper
Ketchup
Barbecue sauce of your choice

In a large bowl, mix together ground beef, oatmeal, onion soup mix, milk, salt & pepper. Roll a generous handful of ground beef mixture into your hand and form into a patty shape. Squirt ketchup and barbecue sauce onto each patty. Bake at 350 degrees, uncovered for 30-45 minutes, or until the beef is no longer pink in the center.

RC: Rita Joy
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