chicken long rice

Ingredients:
1 4oz bundle Oriental vermicelli*
2 3-4 lbs fryers
2-3 slices Ginger
slivers of carrots
1 Tbsp Salt
White pepper
1 tsp MSG (optional)
Scallions (green onions), chopped
2-3 Tbsp Shoyu

Cooking Instructions:
Cover dry vermicelli with warm water and let stand for 1/2 hour. Cover chicken with water, add ginger, salt and simmer till chicken is tender. cool, Remove chicken from bones and cut into pieces. Sprinkle chicken with salt, pepper, MSG. Discard ginger slices from broth. Cut vermicelli into 4 inch lengths. Add vermicelli, scallions and carrots to chicken broth with shoyu. Simmer for 15 minutes. Correct seasoning. Add deboned chicken and cook till chicken is hot.
Additional Comments:
To prepare ahead: Make chicken long rice the night before the dinner but omit final 15 minute simmering. Cool, cover and refrigerate. The vermicelli absorbs a great deal of liquid so when reheating, replenish liquid loss with more seasoned chicken broth or water. * Dried bean threads made of beans. Thin, transparent. It looks like nylon and is nearly as impossible to break when dry.

chicken adobo

Ingredients:
3 lb Chicken thighs
1 head Crushed garlic
2-3 big Bay leaf
Pepper corns(6-8) i use crush kine
1 C White vinegar(enough to cova meat)
1/2 C Shoyu(i use enough to cala da vinaga)
Cooking oil (optional)
add wata if too strong fo ya.
Cooking Instructions:
Put chicken in cooking pan.brown meat wit garlic,add vinegar, water, bay leaf, peppercorn, shoyu, salt and pepper. Cover pan and bring to a boil. den simma until meat is tender about one ouhwa. wack um wit rice, oh broke da mout

poi pounder and implement

The following items are poi pounders and one picture of two pestles. The Poi Pounder rates as one of the two most valuable Hawaiian stone implements. The other being the Adze. Every Island had poi fields, both wet and dry. The poi pounder was used to first crush the taro root after it was baked. Once crushed, the taro was kneaded, using the pounder into a paste that is known as poi. While poi has the consistency of paste, its nourishment rates it as a substitute to mother's milk in lactose sensitive babies. Almost all calabash bowls were used as containers to hold poi. Traveling Alii (royals) would have their own poi maker bring his tools including the poi pounder. The poi pounder is the most distinguishable Hawaiian stone implement.