Date: 04-21-13 Head cook/assistant cook: Yajaira/Sian

To celebrate our connection with Hawaii Yajaira and Sian made Martian Sweet-n-Sour Chicken-Cabbage Soup and Coconut Bread. It was amazing. Yajaira started with a German recipe for beef cabbage soup that was modified into a Hawaiian fusion using freeze-dried pineapples. They also substituted chicken for beef and added more dehydrated veggies. They then pimped up the flavor with a variety of spices. Yajaira decided to top off the meal with a coconut bread that they baked in the convection oven. The crew loved it so much that there weren’t any leftovers.

Martian Sweet-n-Sour Chicken-Cabbage Soup and Coconut BreadPhoto by Sian

Martian Sweet-n-Sour Chicken-Cabbage Soup and Coconut Bread
Photo by Sian

Ingredients:

  • ½ cup dehydrated tomato flakes
  • ½ cup dehydrated bell peppers
  • 1 cup dehydrated mushrooms coarsely chopped
  • 1 cup dehydrated diced cabbage
  • ½ cup dehydrated diced onion
  • 1 tsp. dehydrated minced garlic
  • 1 tsp. soy sauce
  • ½ tsp. granulated garlic
  • ½ tsp. FD cilantro
  • 1 tbsp. paprika
  • 2 tbsp. beef-flavor instant bouillon
  • 2.5 cups FD chicken (rehydrated with two cups of water)
  • 2 tbsp. vegetable oil
  • 1.5 tsp. caraway seeds
  • 1 tsp. dried thyme
  • 1 cup FD pineapple
  • 1.5 tbsp. honey
  • 2 tbsp. white vinegar
  • Salt and pepper to taste

Directions:

  1. Rehydrate the veggies, except the cilantro and diced garlic, in a 1:2 ratio for 20 minutes (1 cup veggie to 2 cups water).  Rehydrate chicken with 2 cups warm water for 20 minutes.
  2. Heat oil in stock pan.  Add rehydrated chicken, caraway seeds, and thyme.  Stir for 4 minutes.
  3. Add all rehydrated vegetables with water and sauté.  Add remaining spices and ingredients.
  4. Add 4 cups of water (to a good stock level).
  5. Adjust heat so mixture boils/simmer gently for 20-30 minutes.

Coconut bread: (Modified from http://www.marthastewart.com/348472/coconut-bread)

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup white sugar
  • 1 reconstituted egg (use egg crystals)
  • 1 teaspoon vanilla
  • 2 tablespoon coconut milk powder
  • ½ cup water
  • ¼ cup sweetened coconut flakes
  • 1 teaspoon coconut butter

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a bowl, combine the flour, baking powder, salt, sugar, and coconut milk powder.  Add the reconstituted egg, vanilla, water and mix.
  3. Grease a 9 inch round pan with coconut butter.  Put in the dough and bake until the bread is springy to touch.
  4. Add the coconut flakes and bake for 5 more minutes.
  5. Remove from the oven and let cool in the pan for 5 minutes.