Thank you Brother Mafi for a great night of yummy Teriyaki. We learned so much from you and what a great turnout of Ladies. For those of you who missed the Enrichment night. Here is a little blurb.
Beni was born in Tonga and lived there till he was about 6.
His family then lived in Oahu, Hawaii for many years. The whole extended family lived on one street together in houses side-by-side which were purchased by his uncle. In 7th grade, they moved to Phoenix because his grandfather wanted to live there and their family is supportive of each other and desire to be near to one another. He lived there until he went on his mission to Texas.
His love and mastering of teriyaki comes from his Mother's secret family recipe. Over the years, Beni has mastered the dish and likes to give Heidi a break in the kitchen. Did you know, he even tried to make teriyaki burritos once! Not sure of the outcome though.
His love and mastering of teriyaki comes from his Mother's secret family recipe. Over the years, Beni has mastered the dish and likes to give Heidi a break in the kitchen. Did you know, he even tried to make teriyaki burritos once! Not sure of the outcome though.
Mafi Teriyaki Chicken
Ingredients:
8 (10) cloves of fresh garlic, minced (you can never have enough garlic)
4”-5” chunk of fresh ginger, grated
2 c. soy sauce – Yamasa brand
4 c. brown sugar
2 c. Dole pineapple juice (could use orange juice)
*He only used the pineapple juice to cut down on the sugar. He would normally cut out the pineapple juice and double the sugar. I didn’t know he said double – eek! I think I’m going to try 2 extra cups*
2 c. water
½ yellow onion, chopped (rings – saves a little time and easier to strain out later)
3-4 green onions, chopped including all the green
¼ t. Chinese 5 spice
1 t. black pepper
Juice from 2 key limes
5 lb. chicken thighs boneless skinless (or mixture of whatever you like - the night of the Manly Feast he used skinless drumsticks)
Corn starch and water
Directions:
Add to broth to thicken to your desire.
Strain out onions and ginger (only there for flavor), and put sauce in dish to pour over chicken and rice.
Serve with white rice and chicken, pour over the top.
(He added a wasabi seasoning to the white rice, but I didn’t write down the name). It was rice seasoning made by a company called Wasabi fumi ….. (something) purchased at the Great Wall Mall.
Macaroni Salad
I know he did use:
Elbow pasta
4-5 carrots shredded
Milk and Mayo to desired consistency
½ sweet onion chopped
a little salt & pepper for seasoning
White Rice tips:
Ingredients:
8 (10) cloves of fresh garlic, minced (you can never have enough garlic)
4”-5” chunk of fresh ginger, grated
2 c. soy sauce – Yamasa brand
4 c. brown sugar
2 c. Dole pineapple juice (could use orange juice)
*He only used the pineapple juice to cut down on the sugar. He would normally cut out the pineapple juice and double the sugar. I didn’t know he said double – eek! I think I’m going to try 2 extra cups*
2 c. water
½ yellow onion, chopped (rings – saves a little time and easier to strain out later)
3-4 green onions, chopped including all the green
¼ t. Chinese 5 spice
1 t. black pepper
Juice from 2 key limes
5 lb. chicken thighs boneless skinless (or mixture of whatever you like - the night of the Manly Feast he used skinless drumsticks)
Corn starch and water
Directions:
Combine all ingredients, except chicken, corn starch and additional water, in a large pot.
Cook it down to dissolve brown sugar.
Add chicken thighs cover and marinate overnight for best flavor or cook for ½ hour.
Take chicken out.
Make a mixture of corn starch and water (about ½ - ¾ cup)Cook it down to dissolve brown sugar.
Add chicken thighs cover and marinate overnight for best flavor or cook for ½ hour.
Take chicken out.
Add to broth to thicken to your desire.
Strain out onions and ginger (only there for flavor), and put sauce in dish to pour over chicken and rice.
Serve with white rice and chicken, pour over the top.
(He added a wasabi seasoning to the white rice, but I didn’t write down the name). It was rice seasoning made by a company called Wasabi fumi ….. (something) purchased at the Great Wall Mall.
I know he did use:
Elbow pasta
4-5 carrots shredded
Milk and Mayo to desired consistency
½ sweet onion chopped
a little salt & pepper for seasoning
White Rice tips:
Wash the desired amount of rice (regular long grain white the kind he likes is called Calrose – you can buy it at Costco for about $15 a bag), and drain as much as you can from the pot. Add water again to the pot, here’s the trick: water level should be about 1” above the rice level or from the tip of your finger to the first joint. Bring to a rolling boil, turn stove off, add cover and leave for 20-25 minutes until done. Note: he was using an electric stove, not gas. If using gas then you would need to turn the heat to low, not off. Even with gas you can turn it off.
Thank you Beni Mafi for the great Enrichment class.
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