LEARN ABOUT THE CHEF

Regi Ancheta

INGREDIENTS

  • 5 cups Uncooked Rice

  • 5 Large Scrambled Eggs

  • 4 oz Minced Garlic

  • 1 lb Diced Bacon

  • 1 can Diced Spam

  • 1 lb Frozen Diced Carrots and Peas

  • 1/4 cup Aloha Shoyu Original Blend

  • 1/4 cup Oyster Sauce

  • 1/4 cup Sesame Oil
  • White Pepper/Salt (for taste)

  • Sliced Green Onion (Optional) garnish

DIRECTIONS

Season beef short ribs on both sides with salt and pepper, and brown both sides. Remove the short ribs from the pot, then deglaze with red wine, add thyme and garlic, and reduce the wine by half. Add gochujang and tomato paste to the pot and mix into wine. Add carrots, and celery and cook for 5 minutes. Deglaze with Aloha Shoyu Poke Sauce and Stir. Then add beef stock. Return the beef short ribs to the pot, cover, and bring to a rapid boil. Once you reach a rapid boil, reduce heat to low, and simmer for 2-2 ½ hours.

PRODUCT USED IN THIS RECIPE

ORIGINAL BLEND SOY SAUCE

This is our signature Soy Sauce which is the most popular. It carries a smooth and simple taste with a low acidity flavor. Tradition, local roots, and flavor make Aloha Shoyu products a favorite among Hawaiian islanders and visitors alike, so serve up your next favorite dish with a little Aloha.

LEARN ABOUT THE CHEF

Aloha Everyone!

I’m Chef Reggie and I am the new Corporate Chef at Aloha Shoyu. My mother has used Aloha Shoyu since I was a child and I always enjoyed watching her in the kitchen. She taught me cooking always brings you energy and makes your loved ones happy. I got my Culinary Arts degree from Kapiolani Community College in 2000. Since then, I have worked in the food and beverage industry for over 20 years in various restaurants and hotels such as the Aulani Disney Resort, learning how to cook and prepare different types of cuisine.

After moving to Las Vegas and working at Zippy’s new Vegas location last year, I began looking for an opportunity that allowed me to be home more. My wife suggested applying for Aloha Shoyu. I landed a position in Production. I was then offered the position of Corporate Chef for Aloha Shoyu which would allow my culinary skills to flourish within the company.

Aloha Shoyu products are so versatile, and my goal is to showcase how easy it is to create recipes. The possibilities are endless, from dressings to marinades and sauces. I look forward to future cooking demonstrations and recreating old recipes with a twist using a wide range of Aloha Shoyu’s products.

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