The Loco Moco is a dish that is often featured in Hawaiian cuisine. I encountered the loco moco when I visited Hawaii in 2008. I was apprehensive at first as it had traditionally had a slab of spam in it. But I soon realised you could have a meat patty instead. The problem with the Hawaiian version is the portion size. They. Are. MASSIVE. But they don’t need to be! This version is a much smaller but still satisfying as when you break down the ingredients – it’s not that it’s really unhealthy – It’s quite the opposite!
When in Hoi An, I do overdose of Cao Lau. And rightfully so because it is DELICIOUS. The prep and cooking of it though would make it a rather rare dish though since it does require a fair bit of prep and cooking time. BUT THAT FLAVOUR.. UGH.
So! I promised I would try and replicate that flavour and streamline it down into a cooking style that works for me but without sacrificing that nom nom nomminess.
Yeah it’s not a word but deal with it!
This recipe came about because I *was* diligently organising myself to do meal prep and I then realised my diligence was rubbish as the turkey mince I had bought smelled weird and I wasn’t going going to chance it. No big deal. No meat – I figured it was a good opportunity to vegetarian it up! I had a look at what I had in the fridge and pantry and decided to combine a new flavours that I don’t instinctively think of and BAM – This meal was born. So glad as it tastes amazingly good. Ideal of vegetarians or anyone who wants to add turkey mince in there or have the protein component of the meal as an addition!
I was never really one to like Sweet Potato. I think it comes back to when I was a kid and mum used to use brown potatoes for most meals. I would steal bits from the chopping board and yes.. eat the potato raw. Weird? Probably!
Anyway, this recipe has shown me the light of how easy cooking can be and how delish sweet potato can taste!
This side dish is a fantastic alternative to rice or pasta for dishes. You can add additional garlic or spices to taste also. I add in Red Kidney Beans just to get more more low energy carbs and protein into my meals. You don’t taste them and they do add some colour! You can also add some spring onions too! Be Creative!
This stew really is comfort food for winter. It has flavour, it has heartiness and it’s just yummy to the max. It’s versatile to match up with other side dishes and salads also. This one does take a bit longer to make so I would TOTALLY recommend making the Epic Roasted Veges at the same time and also the Cauliflower Rice too. They work together so perfectly and it’s a serious hit of GOOD veges and meat!
Slow cookery goodness! This recipe is so easy to put together and it tastes so hearty. You can add extra veges if you like just be mindful of how much space your slow cooker has! đŸ™‚
There’s nothing like walking into a kitchen where you can smell the deliciousness of what you’re cooking. Pumpkin is just one of those foods that likes to tease you when it’s almost ready!
Now this particular recipe is sparse on the ingredients but plentiful in taste. There are other veges you can add to this but the core elements will be Brown Onions, Carrots and Pumpkin.
Now as to how long you cook this yummy meal is going to be dependent on how good your oven is and also how thick you cut your pumpkin. It will take some practice with what works best with regards to time and cutting so practice makes perfect!