Cindy's Loco Moco Recipe
Here’s an easy way to make a quick and yummy Loco Moco, the classic Hawaiian soul food consisting of 4 components: hamburger patty, rice, egg, and brown gravy.
Ingredients for 2 big servings:
- Hamburger Patties
- 1lb Hamburger (not lean)
- 1/4 cup grated onions (optional)
- salt/pepper to taste
- 1 can good beef broth
- flour for thickening
- 1 tb butter
- couple dashes of Worcestershire sauce
- 2 Washoe Valley Duck eggs
- hot cooked white rice
1. Gently mix the hamburger, grated onions and salt/pepper. Form either 2 big patties or 4 smaller size patties.
2. Heat frying pan until very hot.
3. Place hamburger patties on the pan/grill and let sear just until juices start appearing on the top. Flip over and cook for a couple more minutes. You will want the burger slightly charred but still tender on the inside.
4. Place burgers on the side.
1. Pour a little broth into the same pan and incorporate the yum yum sauce*, then pour in the rest of the broth.
2. Bring to a boil and let reduce for about 3-5 minutes or so, depending on taste, for a more potent gravy.
3. Turn down heat to a simmer.
4. Add couple dashes of Worcestershire sauce.
5. In a separate bowl, mix flour with some water.
6. Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth.
7. Turn off heat and mix in the butter until well blended.
Traditionally, the eggs should be sunny-side up. The secret to a good fried egg is to fry the egg slowly on low heat until it’s cooked… just don’t overcook it! It also helps to have the eggs thawed to room temperature before cooking them.
Use regular medium grain white rice… like 3 scoops worth per plate.
Assembly (bottom -> top):
Rice -> Burger -> Egg -> Gravy all over
Shoyu, Ketchup and Tobasco
With "Cindy's Belt Tightner" Hawaiian Macaroni Salad (side Portuguese Sausage-Mo Bettah!)
This Hawaiian Macaroni Salad is so good, it's addictive. Easy to make, feeds a crowd, and tastes awesome. Don't be surprised when people go back for seconds and thirds for this mac salad.
Recipe type: side dish
- ½ lb dry elbow macaroni
- ¼ cup onion, minced
- 2 TB shredded carrots
- 1 cup real, whole mayo
- ¼ cup green onion, thinly sliced
- ½ tsp white pepper
- 1 tsp kosher salt
- Optional: freshly chopped parsley for garnish
- Bring a large pot of well salted water to boil. Cook macaroni until tender, according to package instructions. Drain, rinse thoroughly with cold water; be sure to drain well.
- Combine remaining ingredients with the cold, cooked macaroni. Toss to combine well. Chill 2-3 hours or overnight. Toss again right before serving.
*Yum Yum Sauce
Yum Yum Sauce is everyone's favorite Japanese Steakhouse Sauce! Mix with fried rice or dip your seafood, vegetables or steak in this delicious sauce!
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 servings
- 16 ounces mayonnaise
- 2 tablespoons tomato paste or ketchup
- 2 tablespoons butter melted
- 1 tablespoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon smoked paprika
- ¼ cup water
- 3 tablespoons sugar less if you use ketchup
- Hot sauce cayenne, dried red pepper flakes, optional
In a medium bowl or a small food processor, combine all ingredients.
Place in an airtight container and allow to sit overnight in a refrigeratorfor best results.