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Dress up your luau with the great Hawaiian recipes on this page.
MANGO BREAD
Ingredients:
2 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup sugar
1 tsp. cinnamon
1/2 cup raisins
3/4 cup vegetable oil
3 eggs
2 chopped ripe mangos
1 tsp. vanilla extract
Procedure:
Mix all ingredients well. Pour into greased pan. Bake at 325 degrees F. for one
hour. Cool for 20 minutes.
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PORTUGUESE SWEET BREAD
Ingredients:
2 pkg active dry yeast
1/2 cup warm potato water
3 tablespoons sugar
1 cup mashed potatoes
1/8 teaspoon ginger
1/2 cup milk
2 teaspoons salt
6 eggs
1 3/4 cups sugar
1/2 cup butter or margarine, melted
8 to 10 cups flour
Procedure:
Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes and
ginger. Cover; let rise until doubled. Scald milk; add salt and cool to
lukewarm. In small bowl of electric mixer, beat eggs; gradually beat in the 1
3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups
of the flour, then milk. Add 2 more cups of the flour; beat 5 minutes. Stir in
enough remaining flour to make a stiff dough. Place on lightly floured board and
knead int remaining flour until dough is smooth and elastic, about 8 to 10
minutes. Place in greased bowl, turning in grease top. Cover; let rise until
doubled. Grease four 9 X 5 X 3-inch loaf pans. On a lightly floured board,
divide dough into fourths. Shape each fourth into a loaf; place in prepared
pans. Cover; let rise until doubled. Preheat electric oven to 325 degrees F.
Bake for 45 minutes or until done. Makes 4 loaves.
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DUNGENESS CRAB APPETIZER ALA RYAN'S PARKPLACE
Ingredients:
1 box frozen artichoke hearts
1 can real crab meat (fresh if can get 'em)_
2 cups mayonnaise
1 cup swiss cheese
1 cup parmesan cheese
2 tsp garlic powder
2 tsp cayenne pepper
Procedure:
Mix ingredients together. Then bake at 350 degrees for 30 minutes or until top
layer browns. Serve with foccacia or seasoned garlic bread.
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PUPU-STYLE SPARERIBS
Ingredients:
5 lb spareribs
4 cloves garlic
1 large piece of ginger root, crushed
1 teaspoon salt
1 cup sugar
1 cup soy sauce
1 cup catsup
1/3 cup oyster sauce
Procedure:
Cut spareribs into 1 1/2 inch pieces. In a large saucepot, combine ribs, garlic,
ginger, and salt. Add water to cover ribs, bring to a boil, lower heat, and
simmer until ribs are tender, about 1 to 1 1/2 hours. Drain. Combine remaining
ingredients and marinate ribs in sauce overnight in the refrigerator. Place ribs
on rack of broiler pan and broil 3 inches from unit for 7-10 minutes, basting
with remaining sauce. Turn and broil for 5-7 more minutes. Makes 15-20 servings.
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KAMABOKO SALAD
Ingredients:
1 piece kamaboko
1 cup chopped celery or shredded cabbage
4 oz. spaghetti noodles (cooked and seasoned with salt)
1 tbsp. chopped green onions
Mayonnaise (to taste)
Salt and Pepper (to taste)
Procedure
Cut the kamaboko from the board (if necessary). Cut into thin slices lengthwise
horizontally. Cut into thin strips crosswise. Mix the ingredients together (kamaboko,
celery, noodles, green onions, salt, pepper and mayonnaise.) Serve on lettuce
leaves.
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GINGER CHICKEN
Ingredients:
Sauce:
1 cup chopped green onion
1 cup minced ginger
1/2 tsp. garlic
2 cups peanut oil
1 tsp. white pepper
2 tsp. oyster sauce
2 tsp. sugar
salt to taste
Procedure:
In pot of warm water, boil one whole chicken and one large ginger sliced and a
little salt. Cover turn heat to low and cook for about 45 minutes. Drain, chill
and debone or chop into bite sized pieces. Arrange on plates and cover with
sauce.
Note: If possible, make sauce a day or two ahead and let sit in fridge. Serve
hot or cold.
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HULI HULI CHICKEN
Ingredients:
3 broken fryers, split or quartered
1/4 cup catsup
1/4 cup shoyu
1/2 cup chicken broth
1/3 cup white wine
1/4 cup frozen pineapple juice concentrate.
pinch of fresh or dried ginger.
drop or two of worcestershire sauce.
Procedure:
Mix ingredients in bowl, brush over washed chicken splits. Grill over barbecue,
turning and basting with sauce until it is done (about 40 minutes). For a real
hawaiian picnic lunch, eat with sticky rice, macaroni salad.
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MUN DOO
Ingredients:
3 lb chicken pieces
1/4 lb lean pork
8 cups water
1 tablespoon salt
1/2 teaspoon monosodium glutamate
1 pkg (12 oz) bean spouts
1 jar (12 oz) kim chee
1 block tofu
1 pkg (10 oz) wun tun wrappers
1 teaspoon toasted sesame seed, crushed
3 green onions
Procedure:
In a large saucepot, combine chicken, pork, water, salt and monosodium glugamate.
Cover and simmer until chicken is tender. Remove skin and bones from chicken;
chop chicken and pork very fine. Cool broth; skim offf layer of fat. Strain
broth. Cook bean sprouts for 3 minutes; drain. Chop very fine. Drain kim chee;
chop very fine. Place tofu in cloth; squeeze and drain. COmbine chicken, pork,
bean sprouts, kim chee and tofu for filling. Put 1 teaspoon of filling in center
of each wun tun wrapper. Dampen edges slightly, fold in half diagonally, and
pinch to seal. Bring broth to a boil, add dumplings, and cook 5 minutes. Serve
soup in bowls; sprinkle with sesame seed and green onions. Makes 8 servings.
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Macadamia Pilaf
Ingredients
1/3 cup (1/6 lb.) butter or margarine
3/4 cup (4 oz.) salted roasted macadamia nuts, very coarsely chopped
1 onion (1/2 lb.), chopped
3 cloves garlic, pressed or minced
2 2/3 cups short- or medium-grain white rice
4 cups chicken broth
1/4 teaspoon white pepper
2 tablespoons chopped parsley
Procedure
1. In a 10- to 12-inch frying pan over medium heat, melt 1 tablespoon butter.
Add the macadamia nuts and stir until slightly darker brown, about 3 minutes.
Scrape from pan into small bowl and set aside.
2. Add remaining butter, onion, and garlic to pan. Stir often over medium-high
heat until onion is limp, about 5 minutes.
3. Add rice and stir often until grains turn opaque, about 5 minutes.
4. Add the broth and pepper. Heat to a simmer. Pour the mixture into a shallow 2
1/2- to 3-quart casserole; cover tightly.
5. Bake in a 375° oven until rice is tender to bite, 40 to 45 minutes. Uncover
and sprinkle with nuts and parsley.
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Laulaus
Ingredients:
1 lb luau
12 ti leaves
1 1/4 lb pork
3/4 lb salted butterfish
1 tablespoon Hawaiian salt
Procedure
Wash luau and ti leaves; remove stem and fibrous part of the veins. Cut pork and
fish into 6 pieces. Place pork in bowl, add salt, and work in thoroughly.
Arrange 5 or more luau leaves on the palm of the hand. Place one piece of pork
and one piece of of fish on leaves and fold to form a bundle. Place laulau on
the end of a ti leaf and wrap tightly. Wrap anohter ti leaf around in the
opposite direction forming a flat package. Tie securly with string. Make the
remaining laulaus. Steam 4-6 hours or steam in a pressure cooker for 1 hour.
Makes six servings.
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Laulau Pork
Ingredients:
2lbs pork.
2lbs salt salmon or butterfish
7-8 bundles of spinach
corn husks
salt
sweet potatoes
Procedure
Cut pork into small chunks about 2-3 inches square. Cut salmon in smaller
chunks. Wrap a piece of pork and one of salmon in a thick pad of spinach. Wrap
each package in corn husks. Tie at tip. Place in a steamer, the bottom of which
is covered with water. Put sweet potatoes around packages of laulau and steam
3-4 hours. Be sure water is always in steamer.
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Banana Guava Pie
Ingredients:
1 1/2 cups sliced bananas
1 1/4 cups guava nectar
1/2 cup sugar
1 tablespoon lemon juice
1/4 teaspoon salt
3 tablespoons cornstarch
3 tablespoons cold water
baked pie shell
Procedure
Combine guava nectar, lemon juice, sugar and salt. Bring to boil over low heat.
Mix cornstarch and water to a smooth paste and stir into mixture. Stir until
thickened and clear. Cool. Combine with bananas and pour into baked pie shell.
Serve with whipped cream.
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Bibingka (Coconut rice desert)
Ingredients:
2 1/2 lb (5 1/2 cups) mochi rice
1 can (12 oz) frozen coconut milk, thawed
1 pkg (1 lb.) dark brown sugar
bananna leaves
Procedure:
Rinse rice and cook in rice cooker. In a saucepan, combine coconut milk and 1
1/4 cups of the brown sugar. COok over medium heat, stirring constantly, until
thickened, about 20 minutes. Wilt banana leaves over low heat on electric stove;
line a 13 X 9 X 2 inch baking pan. Preheat electric oven to 350 degrees F. Put
cooked rice into a large bowl. Reserving 1/2 cup of the coconut milk mixture,
stir remainder and remaining brown sugar evenly into the hot rice. Put into
prepared pan. TOp with the reserved 1/2 cup coconut milk mixture. Bake for 20
minutes, then broil for five minutes to set topping. Cut into small pieces.
Makes 45 servings.
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Guava Cake
Ingredients:
12 tbs butter
1 cup sugar
2 cups flour
2 eggs
1 t. baking powder
1 tsp vanilla extract
8-10 oz guava paste
Procedure
1. Preheat oven at 350F
2. Cream butter. Add sugar little by little. Add eggs one by one,
followed by the vanilla
3. Sieve flour and baking powder and mix with the above
4. Pour half the batter on a greased mold.
5. Place the guava paste (cut in slices) so as to cover all the
batter
6. Pour the rest of the batter and bake for 45-60 min, or until an
inserted toothpick comes out clean.
Notes: I have substituted butter with margarine, but the cake comes
out a little more dry. The slices I cut are about 0.5 cm, but they
can be even thicker depending on your taste.
If you have left over guava paste you can make an easy desert by
cutting slices and eating them along with cheese (in Puerto Rico we
commonly use a white salty cheese) so it's not so sweet. The guava
paste can be stored in the refrigerator, after opening, for several
weeks.
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Guava Frosting
Ingredients:
few grains of salt
1/2 cup guava jelly
1 egg white
Procedure
An electric mixer is best for this. Beat egg white until foamy. Add salt and one
teaspoon of the jelly at a time until it is thick enough to spread. This is as
good as any seven minute frosting that I have ever eaten. It takes just about
seven minutes of beating to get to the right consistency.
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Banana Pineapple Upside Down Cake
Ingredients:
3/8 cup butter
3/4 cup sugar
1 egg
3/4 cup milk
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 mashed banana
1 cup crushed pineapple
1/2 cup chopped nuts
1/3 cup butter
2/3 cup brown sugar
Procedure
Cream butter and sugar, add beaten egg, sift flower, baking powder and salt, add
gradually with milk to butter mixture. Fold in mashed banana. Melt butter and
sprinkle brown sugar through it on bottom of pan, 8 inches square or small angel
food pan. Add well strained crushed pineapple and chopped nuts. Pour batter over
this mixture and bake in pre-heated oven of 350 degrees for 20-30 minutes.
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Lomi Lomi Salmon
Ingredients: (part 1)
1 1/2 lb salmon fillets
rock salt
Procedure:
Lay salmon on bed of salt in glass dish, cover with more salt. Put in
refrigerator overnight. Wash off salt & dice the salmon. Ingredients: (part 2)
3 tomatoes
1 small onion
3/4 lime juice
1/8 t. Tabasco sauce
1 t. sugar
1 t. pepper
Procedure:
Peel & dice tomatoes & onion. Mix with salmon & add other ingredients. Toss
lightly.
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Spam Musubi
Here in a local dialect called pigeon.
Try:
cook rice (da sticky kine),
make 'em into one spam shaped block about 1"-2" high,
t'row one slice fried spam on top, and wrap da buggah wit' nori.
Da only hints I can 'tink of is,
try wet yo' hands and put little bit salt on top when you stay making da musubi
shape wit' da hot rice,
and toas' da nori little bit first.
Hints from uddah peepo':
Use da spam can and use fo mold for da rice.
Den da slice of spam goin' fit perfect on top.
If you can fin' furikake out dea, mix it in da rice firs.
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Tropical Dessert
This dessert recipe is great for any luau or
barbeque, or anytime you want something fresh and fruity with a tropical
flavor. It is quick and easy to put together, and it travels well. It can even
be frozen for an ice cream type flavor. Here in the islands I use fresh
ingredients, as they are readily accessible, though you can use canned fruits
and packaged coconut if you don’t have fresh on hand. Try different
combinations of fruits, such as oranges and bananas and pineapples, etc. Just
about any kind of nuts would work too. Try it, it is ono!
Ingredients:
Crust:
1
package (there are 3 in a box) graham crackers. Chocolate ones are really good
in this if you can get them.
¼
cup butter melted
1/3
cup sugar
Filling:
8
oz. Cream cheese
16
oz whipped topping
1
papaya cut in cubes
1
mango cut in cubes
2
bananas cut in chunks
1
pineapple cut in chunks
¾
cup macadamia nuts (or any kind nuts)
2
cups shredded coconut
Maraschino cherries for garnish (optional)
Preparation:
Grind the graham crackers into fine crumbs,
mix in the melted butter and sugar. Press into the bottom of a 9 X 13 pan.
Bake at 325 for 12 minutes. Let cool. Turn off oven. Put ¼ cup of the nuts and
½ cup of the coconut on a cookie sheet and place in hot oven for toasting. Keep
an eye on it, even though the oven is off, they will toast rather quickly.
Remove toasted nuts and coconut from oven and set aside for garnish.
Beat cream cheese with 1 cup of whipped
topping. Spread this mixture over the almost cooled crust (spreading while it
is barely warm will make it spread easier). Place fruit randomly over the cream
cheese layer, sprinkle with remaining nuts and coconut.
Carefully
spoon remaining whipped topping over the fruit and nut layer, gently spreading
to the edges. Sprinkle the toasted nuts and coconut on top of the whipped
topping, decorate with cherries.
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Sage Grilled Pork Chop with Roasted Papaya Butter
Servings: 4
Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Ingredients:
4 Smithfield Lean Generation (1- 1 1/2 inch) pork chops
2 tbsp. Sage, fresh, and chopped
2 cloves Garlic, fine chopped
4 tbsp Oil
1 pinch salt & Pepper
For Papaya Butter:
1 Papaya fruit, ripe
1/4 cup Toasted Coconut
1/2 lb. Butter, un-chilled
1 pinch Salt and Pepper
Step 1:
Preheat oven to 375F & Grill to med-high.
Step 2:
In a medium size dish combine the first five ingredients, cover and rest inside
the refrigerator for a minimum of 15 minutes.
Step 3:
Cut the papaya in half and remove all the seeds. Using two tbsp. of butter,
butter a small baking vessel and place the fruit flesh side down. Roast for 25
minutes.
Step 4:
Remove roasted fruit from the oven and place inside the refrigerator and chill.
Step 5:
Using a food processor or electric mixer, process the butter until it resembles
smooth cream. Remove the soft flesh from papaya halves and add it along with the
coconut to the butter. Discard the skin. Season and blend well until the mixture
becomes bright yellowish orange. Scrap the butter into a small reseal-able
container and refrigerate.
Step 6:
Grill pork chops for approximately 12 to 16 minutes turning twice or until an
internal temperature of 155F.
Step 7:
Remove from the grill and serve with dollop of the fresh papaya butter.
Serving Suggestions:
Note: This great recipe yield a lot of Papaya butter. You can freeze it and try
it again with some of our other cuts of lean pork.
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PUMPKIN AND FRESH GINGER COOKIES
Yield: 2 Dozen
1 1/4 c Packed light brown sugar
1 c Pumpkin puree
1 lg Egg
2 tb Grated fresh ginger root
2 tb Sour cream
1 ts Vanilla
1/2 c Unsalted butter softened
2 1/4 c Flour
1 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1/2 ts Cinnamon
1 c Chopped walnuts
1 c Currants or chopped raisins
Preheat oven to 350 and lightly grease cookie sheets. Combine sugar, pumpkin,
egg, ginger, sour cream and vanilla in food processor. Process a smooth puree.
Add the butter and process 8 more seconds. Mix the flour baking soda, baking
powder, salt, and cinnamon. Stir the dry ingredients into the liquid in 2 stages
just until blended. Fold in the walnuts and currants. Spoon tablespoons of dough
on the baking sheets and bake for 15 minutes. The cookies will still be soft to
touch when they are done. Cool on the sheet for two minutes then transfer to a
rack to finish cooling. Note Do not substitute powdered ginger in the recipe as
fresh ginger and powdered ginger are very different in flavor. From Farmers
Almanac Cookie Lovers Calendar 1997
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HAWAIIAN STYLE ROAST TURKEY
1
Thawed turkey
1
fresh pineapple
1
gas BBQ with thermostat
*Note: This turkey can be roasted in a conventional oven if you don’t have a
gas barbeque. Just follow the regular directions for cooking your bird.
First thing you want to do is get the barbeque going. Fire it up and set it so
that it is going to run between 300 and 325 degrees. Then go back in and get
the bird ready.
Take
your one thawed turkey bird and remove the giblets and stuff from the inside.
Wash it up real good and salt the inside of the bird by putting salt on your
hand and rubbing it around on the inside of the body.
Take
the top and bottom off of your pineapple and take the outside peel off. You
don’t have to worry about getting all of the eyes out unless you are planning on
eating the pineapple after you cook the bird. You also don’t have to worry
about taking out the core.
Shove the whole
pineapple inside of the turkey bird and truss it back up (that means tie the
legs together). Set the whole bird breast side down in one foil roasting pan,
the kind with the bumps in the bottom. You want to cook it breast side down so
all those good juices drip down into the breast meat. Cover the whole thing
with tin foil and cook it in the bbq for 10 minutes for each pound of bird.
Make sure you check the temp every so often so it doesn’t get too hot or cold.
When the time is up, test the bird by wiggling the leg to make sure it is
loose. Chances are, the bird will be so done it will fall off the bones. It
will also be tender and juicy. This is one good way to make a wonderful turkey
dinner without heating up the whole house.
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DJ’s Banana Bread Recipe
1 ¾
cup all purpose flour
2/3
cup sugar
1
tsp. Baking powder
½
tsp. Salt
¼
tsp. Soda
½
tsp. nutmeg
½
cup shortening
1
cup mashed ripe banana
2
eggs slightly beaten
1
cup dried fruit chopped (I use pineapple, or cranberries, or raisins, apricots,
mango, etc)
1
cup chopped nuts (walnuts, pecans, almonds, macadamias work best)
Mix dry
ingredients together in a bowl. Cut in shortening until it resemble coarse
crumbs. Stir in banana and eggs just until moistened. Fold in fruit and nuts,
put in well oiled bread pan. Bake at 350 for about an hour or until it tests
done.
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Banana Crunch
Pie
6
Cups Banana Chunks
2
Tblsp. Lemon juice
1
cup flour
½
cup brown sugar
½
cup butter softened
1/3
cup chopped macadamia nuts
½
cup sugar
½
tsp. Cinnamon
½
tsp. Nutmeg
1
Unbaked pie shell
Prepare unbaked
pie shell, set aside. Sprinkle banana chunks with lemon juice, let stand for 10
to 15 minutes. Mix the flour, brown sugar and butter until it resembles coarse
crumbs. Stir in macadamia nuts. Add the ½ cup sugar, cinnamon and nutmeg to
the bananas. Stir gently. Pour this mixture into the pie shell. Cover with
crumb mixture, making sure to take crumbs all the way to the edge of the pie.
Bake in 400 degree oven for 40 min. or until lightly browned on top.
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Hawaiian Shrimp
2 lbs fresh shrimp -- peeled & deveined
40 ounces pineapple chunks in juice -- canned
1/2 lb bacon slices -- cut in 2" pieces
2 red peppers -- cut in 1" pieces
1/2 lb mushroom caps
1 pint cherry tomatoes
8 ounces sweet and sour sauce
16 skewers
Drain pineapple, reserving juice. Combine vegetable with shrimp on skewers
and place in shallow pan. Mix sweet-and-sour sauce with reserved pineapple
juice and pour over kabobs. Grill or broil kabobs for 3 to 4 minutes on each
side or until cooked. Baste often with sauce.
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Grilled
Hawaiian Fish With
Papaya Relish
2 lb Hawaiian fish (Ono, Ahi, Mahi)
1/2 c Fresh cilantro leaves
Salt
Pepper
PAPAYA RELISH
1/4 c Minced white onion
1 1/4 c Diced ripe papaya
3/4 c Diced red bell pepper
1/4 c Chopped fresh cilantro
1 tb Minced fresh ginger
2 tb Olive oil
2 tb Lemon juice
cut into 6 equal portions
Arrange papaya relish and hot fish equally on 6 warm plates. Garnish
plates with cilantro. Add salt and pepper to taste.
*** PAPAYA RELISH ***
In a fine strainer, rinse white onion. Soak onion in ice water for 30
minutes; drain. Mix with rest of relish ingredients.
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Saimin
Fast, easy, onoliscious!
1 bag saimin,
few slices kamaboku,
diced spam,
chopped green onions,
shoyu, pepper
your favorite style furikake
Follow directions for saimin (boil water, add saimin but not before you crush
noodles in the bag, cook 1 minute.) Add spam, then kamaboku, then season with
shoyu and pepper. Add green onions, cook few minutes and sprinkle furikake to
your desire! Crack one egg in while cooking if you like.
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Miso Soup
1/2 cup dried shrimps
5 cups water
3/4 cups miso
1/2 cube tofu
3/8 cup green onions
Cook shrimps in water for 10 minutes. Bring water to boil and let simmer. Put
miso in strainer and pour shrimp water through until all miso is dissolved. Cut
tofu in one-half inch cubes add to stock and bring to boil. Remove from fire and
add finely chopped green onions. Saimin noodles may also be added at the same
time as the tofu for a heavier soup.
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Chicken Luau
2 fryers, cut up and weighing at least 6 pounds
4 Tbsp butter
1 1/2 Tbsp salt
1 1/2 cups water
salt and pepper to taste
1/2 tsp MSG (optional)
3 lbs taro leaves or fresh spinach
3 cups coconut milk
Brown chicken in butter. Add salt and water. Simmer till chicken is tender.
Drain chicken. Season broth with salt, pepper, and MSG.
Wash spinach and break into large pieces. Cook without additional water in
covered saucepan over low heat till tender. Add 2 cups of hot-but-not-boiling
coconut milk to the spinach and simmer for 2 minutes. Arrange chicken pieces in
the center of a large deep dish. Arrange the spinach in coconut milk around the
chicken pieces. Heat the remaining cup of coconut milk with chicken broth and
pour over chicken and spinach.
To prepare ahead: Follow instructions and cook chicken and spinach in the
morning. Refrigerate chicken in its seasoned broth; the spinach in coconut milk.
Reheat separately. Arrange and serve as instructed.
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Chicken Katsu
Boneless & Skinless Chicken (white or dark meat)
3 eggs
1 pkg Panko (Japanese Bread Crumbs)
Flour
Garlic Salt
Salt/Pepper to taste
1/4 c. water
Cooking Oil (I prefer canola oil)
Tonkatsu Sauce (if you don't have ready made sauce you can always mix shoyu,
katsup, and sugar together for a quick fix)
Start with three separate dishes or bowls. In the first bowl you will mix:
Flour, garlic salt to taste (no be stingy), and salt & pepper. In the second
dish: Scramble up the eggs, water, and more garlic salt! In the third dish you
will mix: Panko and even more garlic salt! Heat the oil in a frying pan. Cut the
chicken into long strips (This will help to speed up the cooking time). First
dip the chicken into the egg batter. Then, into the flour. Next back into the
egg batter. And finally into the Panko mix. Make sure all sides are coated well.
Deep fry until golden brown. Serve with white rice and 2 scoops mac salad and
Katsu sauce. Broke Da Mouth! (Delicious)
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Banana Mango Pie
4 cups ripe but firm mango (sliced)
4 cups bananas (sliced)
1 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3 Tbsp. cornstarch
1 Tbsp. fresh orange juice
1 Tbsp. butter
Mix sugar, spices, and cornstarch together. Alternate layers of mango slices and
banana slices and sugar mixture in prepared pie crust. Sprinkle orange juice.
Dot with butter. Cover with top crust; flute edge and seal. Cut vents on top.
Bake in preheated oven, 425 degrees for 15 minutes, then reduce heat to 350
degrees and continue baking for 30 minutes. Cool pie on rack before serving.
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Guava Cream Cheese Cake
Crust
1 1/2 c graham cracker crumbs
1/4 c sugar
6 Tbsp butter or margarine, melted
1/2 c macadamia nuts, chopped
Filling
2 pkg (8 oz) cream cheese
4 Tbsp guava concentrate
1 1/2 cups powdered sugar (sifted)
1 container (8 oz) Cool Whip
Topping
1 can (12 oz) guava concentrate
2 Tbsp cornstarch
1/2 c water
Combine crumbs, sugar, margarine and nuts. Press into bottom of 9x13-inch pan.
Combine cream cheese, guava concentrate and powdered sugar. Whip cream and fold
into cream cheese mixture. Spoon into crust and chill. Prepare topping by
bringing guava concentrate to a boil. Combine water and cornstarch and stir into
guava concentrate. Simmer until thick and clear. Cool. Spread over cream cheese
mixture. Chill.
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Wiki Wiki Coconut Cake
Wiki Wiki means (Quick, Quick)
1 box white cake mix with ingredients listed on box
1 can coconut milk
1 tube whip cream from freezer
1 cup shredded flaked coconut
Prepare cake mix as directed on box. Remove from oven and immediately punch
pukas all over the top While still hot, pour coconut milk over the top so it
runs into pukas. Stick in fridge till ready to serve. Take out and spread
whipped cream all over the cake and then sprinkle generously with coconut
flakes. ONO ONO enjoy
We have been using this recipe at our luaus and everyone enjoys it.
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Volcanic Punch
3 cans frozen fruit punch concentrate
1 64oz-can pineapple juice
1 can cream of coconut
2 2-Liters ginger ale
ice cubes
Optional: vodka
In a large punch bowl add the 3 cans of frozen fruit punch concentrate. Keep one
of the empty frozen juice cans. Fill the can with water 6 times and add to punch
bowl. Add pineapple juice, one bottle of ginger ale, and ice cubes then stir.
Then add as much of the 2nd bottle of ginger ale as possible leaving at least 3
inches from the rim of the punch bowl and stir again. Pour in the can of cream
of coconut on top. If you want the punch to be alcoholic add vodka. Will serve
40-70 people.
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Mai Tai
There are a lot of variations on this basic recipe for a Hawaiian favorite. A
word to the wise, don’t have one mai tai after another, with almost 4oz. of
liquor and that fruity flavor you might be dancing a hula to the pounding in
your head!
2 oz. light rum
1 oz. Triple sec orange liquor
1 tbsp. Orgest almond liquor or almond flavored syrup
1 tbsp. Grenadine
1 tbsp. lime juice
1 dash 151prf. rum or dark rum (optional)
Shake ingredients (except the dark rum) and strain into a large glass about 1/3
full with crushed ice. Decorate with a maraschino cherry speared to a wedge of
fresh pineapple. Top with a dash of dark rum for that reddish color, or for sure
inebriation 151 proof rum. Put an orchid in each drink for the full Hawaiian
effect.
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Blue Hawaii
1 oz light rum
2 oz pineapple juice
1 oz Blue Curacao
1 oz Cream of coconut
1 slice pineapple
1 cherry
Blend light rum, blue curacao, pineapple juice, and cream of coconut with one
cup of ice in an electric blender at high speed. Pour contents into a highball
glass. Decorate with the slice of pineapple and a cherry.
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Chi-Chi
1 1/2 oz vodka
4 oz pineapple juice
1 oz cream of coconut
1 slice pineapple
1 cherry
Blend vodka, pineapple juice, and cream of coconut with one cup of ice in an
electric blender at a high speed. Pour into a wineglass, decorate with the slice
of pineapple and the cherry, and serve.
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Banana Mango Smoothie
A refreshing and flavorful non-alcoholic treat for the whole family made with
fresh bananas and mangoes.
Ingredients:
4-6 ripe bananas
2 ripe mangoes
1 tablespoon honey
3 ice cubes
1/4 cup apple juice or coconut milk (depending on personal choice)
Directions:
Blend all ingredients together until smooth.
Serve in a tall glass.
Use any combination of fresh fruit that you like for
variations of this smoothie.
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Pickled Mango
This island treat is often requested by pregnant women and is fondly remembered
by all those who grew up in Hawaii.
Approximate. Yield: 1 qt,
Ingredients
Mango ....4 Cups.
Salt ....2 tbsp.
Water ....6 Cups.
Sugar ....4 Cups.
Distilled Vinegar....3 Cups.
Salt ....3/4 Cup.
Red food coloring (optional)....2 Tspn. (aprox.)
Directions
Peel, cut completely through mango and remove center of seed, outer shell of
seed will stay attached to the fruit.
Add 2 T. salt, mix and let sit over night.
Mix the other five ingredients together, bring to a boil and let cool.
The next day, rinse and drain fruit.
Soak fruit slices in sugar/vinegar water for at least 2 or 3 days.
Add the food coloring according to your preferences in color depth.
Place in small "Zip lock" bags, refrigerate.
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Amazing Coconut Pie
I have used this recipe for many years and can't just make 1 pie. You will have
to make at least two.
2 c. milk
3/4 c. sugar
4 eggs
1 c. shredded coconut
1 t. vanilla
1/4 c. soft butter
1/2 c. Bisquick
Mix all ingredients together. Pour into a large 9" DEEP DISH, buttered pie pan.
Bake at 350 degrees for 1 hr. This recipe will make it's own crust.
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Apricot Li Hing
Upside-down Cake
I have made this once and it was ONO ! Travels well too, for luau.
1/4 cup li-hing juice (recipe below)
1/2 pound dried apricots
1 cake mix, such as Duncan Hines Moist Deluxe Yellow Cake
Vegetable-oil nonstick cooking spray
1/4 pound butter, melted
1-1/2 cups packed light brown sugar
Soak apricots in li-hing juice for 3 to 8 hours. Prepare boxed cake mix, per
instructions. Lightly coat two 9-inch cake pans with spray. In each pan, arrange
half the apricots, cut side up. Drizzle butter over apricots and sprinkle sugar
over all. Pour cake batter over all. Tap pans on counter to release air bubbles;
poke bubbles with toothpick. Bake at 325 degrees for 20 to 25 minutes. Cool in
pan, on a rack for 10 minutes. Invert cake onto a plate. Makes 2 servings.
Note: For mango upside-down cake, substitute diced mango for apricots. For
pineapple upside-down cake, substitute 8 pineapple rings (2 small cans) and 8
whole Ii hing mui for apricots. Arrange fruit in a baking pan and dot each ring
with 1 li-hing mui. If desired, place additional li-hing mui around sides of
pan.
Li Hing Juice
1/2 cup warm water
4 tablespoons li-hing powder
Paper coffee filter
Strainer
Combine water and li-hing powder Strain mixture through a paper coffee filter
placed in a strainer. The process may take 30 minutes so do it ahead of time.
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Boot Boot
2 cans coconut milk
1 box brown sugar
mochi rice..sticky rice
Cook rice in rice pot (only way i know, hah). Then cook milk/sugar until
consistency thickens. Pour over rice that has been put into a sheet pan. Cook
for hour or so on 300 degrees. Save a little sauce for when you're done cooking.
Dump on top and eat with coffee. yumyum!
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Chocolate Truffle Cake
Truffles
4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons heavy cream
1 tablespoon (1/2-ounce) unsalted butter
2 tablespoons flavoring of choice (grand Marnier, Amaretto, Raspberry liqueur,
etc.)
8 fresh perfect raspberries, optional
Cake
5 ounces bittersweet chocolate, cut into small pieces
5 ounces (1 1/4 sticks) unsalted butter, cut into small pieces
3 eggs, room temperature
3 egg yolks, room temperature
1/2 cup sugar
5 tablespoons, plus 1 teaspoon all-purpose flour
Whipped cream, optional
Ice cream, optional
For the Truffles: Combine the chocolate, cream, and butter in a small heatproof
bowl, set over simmering water, and let melt. When almost melted, remove from
the heat and stir the mixture until smooth. Stir in flavoring of your choice and
refrigerate until thick enough to mound on a spoon, stirring occasionally, about
30 minutes. Line a baking tray with waxed or parchment paper. Scrape the
chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch
mounds onto the prepared tray. Place 1 raspberry in center of each chocolate
mound and pipe a little more of the chocolate mixture to enclose completely.
Refrigerate until firm, about 15 minutes.
For the Cake: Position a rack in the center of oven and preheat oven to 350
degrees. Butter, or coat with vegetable spray, 8 oversize muffin cups (4 inches
wide and 2 inches deep) or 1 1/4 cup custard cups. Line bottoms with rounds of
waxed paper. (To cut out the rounds, place 1 of the cups on waxed paper and
trace rounds the bottom with a pencil. Then cut the 8 circles.) Set aside. In
the top of a double boiler or a small heatproof bowl set over simmering water,
melt together the chocolate and butter. Cool slightly.
Meanwhile, in the large bowl of an electric mixer. with a paddle or beaters, on
high speed, beat eggs, egg yolks, and sugar until tripled in volume, about 5
minutes. Scrape in the chocolate mixture and, on low speed, beat just until
combined. Remove the bowl and fold in the flour, using a rubber spatula. Spoon a
little of the batter into each of the prepared cups top with 1 truffle, and
cover with the remaining batter. Arrange cups on a baking tray and bake until
edges of the cakes begin to pull away from the sides of the cups, 12 to 13
minutes. Let stand 10 minutes. Invert onto individual dessert plates and
carefully peel off paper.
Serve warm Spoon softly whipped cream or ice cream next to each cake and, if
desired, garnish with a few fresh raspberries. Serve immediately.
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Hawaiian Sweet Bread
2 Tbls Dry yeast (2 packages)
1/4 C Lukewarm water
7 C Bread flour
1 tsp Salt
5 Eggs
1 C Warm milk
6 1/2 Tbls Melted butter
1-1/4 C Sugar
Combine da yeast, water and just a pinch of da sugar. Set aside to let um rise.
Mix da flour and salt together in one bowl and set aside. Beat 4 of da eggs in
one small bowl and set aside. Mix da milk and butter in one large bowl. Beat in
da sugar. Add da yeast, then da beaten eggs and stir until well blended. Add six
cups of flour, one at a time, mixing as each is added. When the dough is well
mixed it should be soft and wet. No screw um up! Place dough on a flat surface
and knead for 10 minutes, mixing in one cup of flour as the dough and surface
become sticky. Place the dough into a greased bowl and cover with a towel or
something. Let dough rise in a cool spot until it has doubled in bulk. This
should take about three hours. Preheat oven to 350º. Push the dough down and
knead a little bit. Divide dough into four parts and form each into a round
shape. Place each loaf on a greased baking sheet and allow to rise again until
doubled in size. Beat the remaining egg and baste the loaves. Bake for about
30-45 minutes until golden brown.
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Lemon Macadamia
Shortbread
Microwave
1 1/4 c. flour
1/4 c. sugar
1/8 tsp. salt
2 tsp. grated lemon peel
1/2 c. butter
1/2 chopped macadamia nuts
Stir together the flour, sugar, salt and lemon peel. Cut in the butter with a
pastry blender or 2 knives..until the mixture resembles coarse cornmeal. Stir in
macadamia nuts. Form mixture into a firm ball with your hands. Place in a 9 inch
glass dish and press into an even layer. Cut dough in wedges. Place in microwave
oven and cook 4 minutes, rotating the dish a quarter turn after each minute.
Remove from microwave oven and cut shortbread into wedges again, retracing first
marks. Allow to cool.
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Pao Doce (Portuguese Sweet Bread)
The taste of Pao Doce is unique and so very delicious. It was
a wonderful fundraiser on the island.
1 large potato
2 Tbsp sugar
1 pkg active dry yeast
1/4 cup milk
1 tsp salt
1/4 c butter
3 large eggs
3/4 cup sugar
4 cups flour (or more)
Boil potato until soft. Save 1/4 cup of the water the potato was boiled in and
cool to lukewarm. Mash potato and measure out 1/2 cup. Add 2 Tbsp sugar and the
yeast to the lukewarm potato water, stir to dissolve. Stir in mashed potato and
set mixture aside to double in bulk. Scald milk, add salt and cool to lukewarm.
Melt butter and cool.
In large warm mixing bowl (rinse with hot water and dry before using), beat
eggs. Remove 1 Tbsp of eggs to use for brushing tops of loaves. Gradually beat
in sugar, then melted butter. Combine egg and yeast mixtures. Blend thoroughly.
Add 1 1/3 cups of the flour and 1/4 cup milk. Beat until completely mixed. Add
another 1 1/3 cups flour and beat till blended. (All ingredients should be in
your dough now except for the last of the flour you will be kneading with.) Turn
out the dough on floured board. Add last 1 1/3 cups flour* and knead dough till
smooth and elastic, 75 to 100 times.
Make a ball of dough, place in an oiled bowl, cover with damp cloth, and let
rise in warm place. When double in bulk, punch down, divide dough into 2 round
balls and place on 2 oiled pie pans or in oiled bread pans. Allow it to double
in bulk (about 1 hour).
Preheat oven to 350 degrees. Brush loaves with beaten eggs. Bake for 35-45
minutes or until brown and done. They may be frozen.
* Additional flour may have to be added to make a soft dough. Dough should be
smooth not sticky after kneading is complete.
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Tropical Nut Bread
A wonderful taste of Paradise....GREAT for gift giving, just bake in mini bread
pans.
2 cups flour
1 tsp baking soda
2 tsps baking powder
1/2 tsp salt
1 (8 1/4 oz) can crushed pineapple, drained
1 cup mashed banana (about 3 bananas)*
1/3 cup orange juice (using one of the Dole 100% juice mixes is good,
too...especially the orange, mango, peach)*
1/2 cup butter (you can half the amount of butter and add 1/4 cup applesauce to
lower fat)*
1 cup sugar
2 eggs, beaten
1 1/2 - 2 cups chopped macadamia nuts (walnuts or pecans or no nuts at all work
also)
Preheat the oven to 350 degrees. Butter a 1 lb loaf pan *(or 3-4 mini loaf
pans). Sift dry ingredients together and set aside. Combine pineapple, banana,
and orange juice and set aside. In a large bowl, cream butter and sugar. Add
eggs and beat well. Add a small amount of the flour mixture alternately with the
fruit mixture, mixing only enough to moisten the flour. Stir in the nuts and
pour batter into pan(s). Bake for 1 hr and 15 minutes *(check mini loaves after
35 minutes). Note: This bread is much better after a day or two.
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Ginger Sesame Dressing
2 Cloves garlic minced
1 Tbsp Fresh ginger minced
3 Tbsp Rice wine vinegar
2 Tbsp Shoyu
2 tsp Sesame oil
3 Tbsp Tahini
2 Tbsp Vegetable oil
Process all ingredients except tahini and vegetable oil until well combined.
Once combined add tahini and pulse on and off until dressing appears thick. Time
to emulsify the dressing by adding oil in a thin stream until emulsified. If you
do not have a processor then you can emulsify the oil with a wire whisk in a
bowl slowly adding the oil in a thin stream while whisking until thick and all
the oil is incorporated.
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Simple Furikake Salmon
Fresh Salmon (4x6 or whatever)
Garlic salt (to taste)
Pepper (to taste)
1 Bottle Nori Fumi Furikake
1-2 Tbls Mayonnaise
Oil for frying (maybe 2 Tbls)
Sprinkle salmon with garlic salt and pepper and lomi (rub) in. Spread mayonnaise
on salmon and dip in furikake getting a good crust on salmon. Heat oil in pan
and fry salmon until cooked evenly throughout. Furikake crust should be brown
and fish cooked. So, adjust heat accordingly.
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Phad Thai
1 package of rice noodles - Found in the oriental section of any supermarket.
1 lbs. of skinless and boneless chicken - Cut into 1-inch cubes.
3 large eggs - scrambled
1/2 cup Phad Thai sauce - Found in the oriental section of any supermarket.
1 oz. of pea pods
1 oz. of bean sprouts
1/4 cup water
1/2 cup peanuts - salted or unsalted
You can add peanut sauce if you desire a little more spicy taste. 1/4 peanut
butter
1 Tbls. ground ginger
Using a colander, soak the rice noodle in pot of cold water until the noodles
are soft. Approx. 1/2 hours.
Drain the noodles and set aside.
In a Wok or a large skillet on medium heat, add a tsp. of oil and cook the
chicken until done.
Add in the scrambled eggs and cook until done.
Mix in the pea pods and bean sprouts for 1 minute.
Add in the noodles, Phat Thai sauce, and water.
Mix continuously until noodles become translucent. Approx. 2 to 5 minutes.
NOTE: The noodles will become very sticky if you cook them to long. Turn off
heat and mix in half the peanuts.
Serve hot with a topping of peanuts.
I normally add peanut sauce for a more authentic taste.
In a sauce pan, heat the peanut butter until melted.
Add water to assist the melting process. Approx. 2 to 4 Tbls.
Stir in the ginger.
The end result should be a thin sauce. Enough that it would pour out of the pot.
If the sauce is still thick, add more water.
Mix the peanut sauce with the Phad Thai.
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Yakisoba
This recipe was used many times when we were homesick for noodles at the
Woodbury College dormitory where they only served us haole kine food and when we
still hungry for some local food. Recipe was given to me by my mom, Emily who
acquired it from our neighbors way back when.
4 pkgs (2 ozs. ea.) yakisoba noodles or chinese egg noodles
Chopped cabbage
Bean Sprouts
Thinly-sliced meat, seafood, or your choice of other ingredients
Yakisoba sauce
1 Tbsp. vegetable oil
Sauce
1-1/2 tsp. crushed garlic (about 3 cloves)
1 Tbsp. peeled and grated fresh ginger root
1/2 cup water
1 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup sugar
2 Tbsps. lemon juice
Thickener
1 Tbsp. cornstarch
2 Tbsp. water
2 Tbsp. chopped cilantro
4-6 sprigs cilantro for garnish
Make sauce ahead by combining all ingredients. Sauce will store up to 2 weeks.
Heat a frying pan and fry meat, seafood, or other ingredients with oil, stirring
occasionally. Add yakisoba noodle and fry, stirring occasionally. Added chopped
cabbage and bean sprouts and fry until cabbage is cooked. Put yakisoba sauce and
mix. (As much as you like) Serve with finely chopped seawood, chopped green
onions, chopped cilantro (optional). Garnish with cilantro sprigs.
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Homemade Corn Beef Hash
This has been a family favorite forever...My family loves this recipe, my
husband says more ono if you put the patties in egg wash, then flour, before you
fry...And if you're feeding a Hawaiian Ohana, you need to double this recipe.
2 pounds potatoes (peeled & boiled)
1 can corned beef
2 eggs (beaten)
green onions or 1 round onion(chopped)
salt & pepper to taste
Drain water from potatoes, and dice or mash. Combine corned beef, onions and
eggs. Chill for 1 hour, before shaping into patties. Dredge patties in flour,
fry in hot oil.
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Loco-Moco
3/4 lb. ground beef
5 eggs
1 envelope dry onion soup mix, (ie: lipton, I like to use the onion/mushroom
flavor, but you can use any kine you like)
2-3 tablespoons shoyu (or to taste)
1/2 tablespoon ground pepper (or to taste)
1 tablespoon garlic powder (or to taste)
2 slices white bread moistened jus' a little bit in water
1/2 cup chopped onion
3 cups water
2 beef boullion cubes
2 tablespoons flour
Plenty hot, cooked white rice (sticky kine -- NO UNCLE BEN'S OR MINUTE RICE!!!),
ketchup, shoyu, Worchestershire sauce or whateva you like for condiment.
Mix together ground beef, 1 egg, 1/2 of the envelope of soup mix, 2-3
tablespoons shoyu, pepper, garlic powder, and bread slices. Shape into 4
patties. Cook patties in large skillet until browned and cooked through ( or
however you like). Remove patties from skillet and set aside, leaving any
drippings in skillet. Add onion to skillet and cook in drippings until onion is
soft (about 5 minutes). Combine flour with remaining dry soup mix, add to
skillet. Stir in 3 cups water and bring to a boil. Add boullion cubes and simmer
about 10 minutes or desired thickness, stirring so the bottom doesn't burn.
While gravy is simmering, fry remaining 4 eggs in another skillet "sunny-side
up" or "over easy" style, set aside. In 4 bowls put a generous amount of cooked
white rice. Place 1 hamburger patty each on top of rice. Place 1 fried egg each
on top of hamburger patty. Cover rice, hamburger, egg combination generously
with of brown gravy. Top with shoyu, ketchup or whatever you like.
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Easy Spaghetti Pancit
2 lbs. sliced chicken or pork
2-3 sticks lup cheoung (Chinese sausage), cut up (optional)
1 C carrots, sliced into matchsticks
1 C snow peas, sliced in half
2 C cabbage sliced thin
2 stalks green onion, sliced
2 garlic cloves, crushed
1 onion, sliced
1 tbsp each: pepper, garlic salt, garlic powder, patis (fish sauce)
1 box thin spaghetti noodles
Cook spaghetti according to package directions. Set aside. Sauté onions and
garlic in some vegetable oil until soft. Add chicken or pork and 1/2 of
seasonings. Cook until meat is almost done-add Chinese sausage and cook for 5
minutes. Add all veggies and cook for another 5 minutes. Put in spaghetti
noodles. (Hint: To make noodles easier to work with add a little veggie oil to
them) Put in the rest of the seasonings, you can adjust this to your taste. Heat
through. Enjoy!
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Crispy Coconut Chicken Fingers
1 cup Angel Flake Coconut
1/2 cup flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 1/2 lbs boneless, skinless chicken breast halves, cut into 1" strips
1 egg, lightly beaten
1/3 cup butter or margarine
Dipping Sauce
1 cup apricot preserves
2T Dijon mustard
Heat oven to 400 degrees. Mix coconut, flour, salt, pepper and garlic pwder in
medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place
in a shallow baking pan; drizzle with melted butter. Bake 25 minutes or until
chicken is browned and cooked through, turning once. Serve with Apricot Dipping
Sauce (mixture of apricot preserves and Dijon mustard).
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Wonton Soup
1 pkg wonton wrappers
1/2 lb ground pork or chopped shrimp or 1/4 lb each
2/3 cup waterchestnuts, chopped
1/2 cup scallions (green onions), chopped
1 Tbsp shoyu
1 small egg
1/4 tsp salt
2 quarts chicken stock
Combine pork, waterchestnuts, scallions, shoyu, egg. Mix well. Season with MSG
and salt. Place a heaping teaspoon of filling on the diagonal of a wonton
square. Fold over so that a filled triangle is formed. Seal by running a
teaspoon wet with water along the deges and pressing them together.
Bring soup to a boil. Season to taste. Drop filled wontons in boiling stock.
Cook with cover on for 5 minutes or until dumplings rise to the surface.
To prepare ahead: The wontons and chicken stock may be made ahead. Freeze
separately. Reheat stock. Cook wontons without thawing.
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Mahimahi Chowder
1 lb mahimahi
2 large potatoes, cut in 1" cubes
1 large onion, chopped fine
1 can cream of mushroom soup
1/4 tsp paprika
1 cup milk or cream
Cook mahimahi in water for cover for 10 minutes. Cook potatoes and onion
together in boiling salted water. Add 1 cup potato-onion water to cream of
mushroom soup diluted with 1 cup milk and heat together. Add potatoes and onion.
Add flaked fish and heat together under low flame for 5 minutes.
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Kami's Hawaii
Kai Portagee Bean Soup
2-cans Kidney Beans
1-8oz Tomato Sauce
2lb- Stewed Tomatoes
2-Chopped Onions
1-2 Ham Hocks
1tbs Salt
2-chopped Celery stalks
2-potatoes cubed
1/4 cup chopped Parsley
1-small Cabbage chopped
2-Garlic cloves chushed
3lb-Linguisa chopped and browned
1/4 tsp-Anise
1/4tsp-Cinnamon
1/4tsp-Ground Cloves
1/4tsp-ground Pepper
10 cups water
Combine water,Ham Hocks,and salt. Bring to a boil and reduce to a simmer for 2-3
hours. Remove the Hocks and remove the bones, return to the soup. Add the
remaining ingredients and simmer for 1-2 hours. Kami Civetz is responsible for
this recipe :o) If you can't find Linguisa try Andulli. It is a sausage found in
the south or try Chorizo.
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Mainland Style Lau Lau
2 lbs Pork butt (cut in 2x2" square chunks
2 lbs Beef (cut into 2x2 squares)
Choice of fish (to desired size)
8 Bundles Fresh spinach (washed/cleaned)
Wrights Liquid Smoke
Hawaiian Salt to taste
Heavy duty foil
Place each type of meat in separate bowls with about 2 Tbsp liquid smoke in each
bowl with Hawaiian salt to taste and lomi each type of meat to coat. Cut foil in
squares (Using the length of box as guide) Place a big handful of spinach on
center of foil then place one piece of each type of meat and then another
handful of spinach fold foil wrapping tight 9 they will shrink alot. Repeat
until all lau laus are made. Place in a steamer for 4 hours watch the water
level in pot or you may also put in a roaster with some water (not touching lau
laus) and steam in oven for 4 hours. Next best thing to island lau laus.
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Island Style Ice Tea
1 quart prepared Lipton ice tea mix
2 cups Pineapple Juice
6-10 Mint Leaves
Add 2 cups pineapple juice to 1 quart Lipton instant ice tea add mint leaves and
let stand for 30 minutes. Serve over crushed ice and garnish with pineapple
wedge and maraschino cherry. Basic proportions: 1 part ice tea to 2 parts
pineapple juice. As a mixed drink combine 2/3 part punch to 1/3 part vodka.
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Lava Flow
1 oz Light rum
1 oz Malibu rum
2 oz Strawberries
1 Banana
2 oz Pineapple juice
2 oz Coconut cream
Mixing instructions:
Blend banana, coconut cream, and pineapple juice in blender and set aside.
In bottom of hurricane glass, stir together both rums and strawberries.
Pour banana/coconut/pineapple mix into glass slowly. The strawberry/rum mix
should creep up the sides of the glass to make a wonderful looking (and tasting)
summertime cocktail!
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PUMPKIN AND FRESH GINGER COOKIES
Yield: 2 Dozen
1 1/4 c Packed light brown sugar
1 c Pumpkin puree
1 lg Egg
2 tb Grated fresh ginger root
2 tb Sour cream
1 ts Vanilla
1/2 c Unsalted butter softened
2 1/4 c Flour
1 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1/2 ts Cinnamon
1 c Chopped walnuts
1 c Currants or chopped raisins
Preheat oven to 350 and lightly grease cookie sheets. Combine sugar, pumpkin,
egg, ginger, sour cream and vanilla in food processor. Process a smooth puree.
Add the butter and process 8 more seconds. Mix the flour baking soda, baking
powder, salt, and cinnamon. Stir the dry ingredients into the liquid in 2 stages
just until blended. Fold in the walnuts and currants. Spoon tablespoons of dough
on the baking sheets and bake for 15 minutes. The cookies will still be soft to
touch when they are done. Cool on the sheet for two minutes then transfer to a
rack to finish cooling. Note Do not substitute powdered ginger in the recipe as
fresh ginger and powdered ginger are very different in flavor. From Farmers
Almanac Cookie Lovers Calendar 1997
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Dobash Cake
This is a yummy cake, and the frosting is just as good for your favorite
chocolate cake as well! I think that the reason we can't find it in other places
is because it was probably introduced to Hawaii as "Dobos Torte" (Swiss?) and
got redone in Hawaiian style--different cake and a new name!
For the Cake
3 large eggs, separated
1 1/2 cup white sugar
1 1/2 cup cake flour
3/4 tsp baking soda
3/4 tsp salt
3/8 cup unsweetened cocoa
3/8 cup vegetable oil
1 cup milk
Preheat oven to 350ª F. Line 2 - 8" round pans with parchment or waxed paper.
Beat egg whites until frothy. Gradually beat in 1/2 cup of sugar. Beat egg
whites until stiff. Sift dry ingredients together. Make a well in the flour
mixture; add vegetable oil and half of the milk. Beat until well blended, medium
speed. Add remaining milk and egg yolks. Beat until smooth. Fold in the egg
whites. Pour into prepared pans. Bake for 30-35 minutes. Cool and slice each
layer in half, horizontally, to make 4 layers. Frost with Dobash frosting.
For the Frosting
1 1/2 cup water
1 cup sugar
1/4 tsp salt
1/4 cup butter
1/2 cup unsweetened cocoa
3/8 cup cornstarch
1/2 cup water
Combine first four ingredients and bring to a boil. Sift the cocoa and
cornstarch together to get the lumps out and combine with the remaining 1/2 cup
water. Add to the boiling mixture. Bring to a boil again, cool slightly, and
then frost. (Don't let it get too cool, or it will 'set' in the pot!) This is a
nice frosting, it's very smooth
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Easy Banana Muffins
1 egg
1/3 cup vegetable oil
1/2 cup sugar
1 cup mashed bananas
1-1/2 cups Biscuit mix
1/2 cup chopped walnuts
Combine the egg and oil in a bowl and mix well. Add the sugar and bananas and
mix well. Add the biscuit mix, stirring just until combined. Stir in the
walnuts. Fill greased muffin cups 2/3 full. Bake at 375 degrees for 18 to 20
minutes or until the muffins are light brown. Makes 12.
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Potato Puffs
(great use for left over mashed potatoes)
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs, beaten
1 cup mashed potatoes
In mixing bowl combine flour, baking powder, and salt. Stir in eggs and mashed
potatoes, mixing well. Heat 1 1/2 inches cooking oil to 365 degrees. Drop
mixture by tablespoonfuls into hot oil. Fry a few at a time, 3 to 4 minutes or
till golden brown. Drain on paper towel. Put sugar and cinnamon (optional) into
a bag, add puffs and shake to coat.
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Chicken Hekka
1-1/2 lbs. boneless, skinless chicken
3/4 cup sugar
3/4 cup shoyu
3/4 cup mirin
2 Tbs. oil
2" ginger, grated
3 ea. medium carrots, julienne
2 ea. onions, sliced
1 can shredded bamboo shoots, drained (14 oz.)
1/2 lb. fresh mushrooms, sliced
1 bunch watercress, cut into 2" lengths
8 oz pkg. long rice, soaked & cut into 2" lengths
Slice chicken into serving pieces. Combine sugar, shoyu & mirin.
In a skillet or wok, heat oil to medium high. Squeeze juice from grated ginger
into wok.
Add ginger & stir fry until brown, discard ginger fibers. Add chicken & stir-fry
over high heat.
Add shoyu mixture & cook 2 more min. Add vegetables, one at a time, & stir-fry
after each addition.
Add long rice & cook 3 more min. or until done.
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Poke
Here’s a poke recipe that you may want to try. All you need to
do its combine the ingredients, mix well and then chill.
Ingredients:
1-1/4 pounds fresh ahi, cubed into bite-sized pieces
1/4 cup yellow onion, minced
1/4 cup green onion, minced
3 Tbsp. limu kohou (a reddish-brown seawood)
1 Tbsp. inamona (ground innards from roasted kukui nuts)
2 tsp. Sesame oil
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Hawaiian
Seafood Soup
Ingredients
2 medium onions
1 ounce fresh ginger (2 x 1-inch lengths)
3 garlic cloves
2 jalapenos
One 16-ounce can plum tomatoes
1/2 cup macadamia nuts
1/2 cup loosely packed cilantro leaves minced, leaving a few whole leaves for
garnish.
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
1-1/2 Tablespoons paprika
2/3 cup coconut milk
1 can (2 cups) chicken stock
1/2 pound fresh peeled shrimp
1/2 pound medium scallops
1/2 pound firm fish fillet: (e.g. tuna, snapper, swordfish cut in 1/2-inch
cubes)
salt to taste
1 teaspoon black pepper
Peel and coarsely dice onions. Heat oil in large pan, add onions and cook over
low heat for 15 minutes. Peel and mince garlic and ginger. Stem, seed and mince
chiles. Coarsely chop tomatoes, reserve juice. Stir ginger, garlic, chiles, half
of the tomatoes, all the reserved tomato juice, lemon juice and paprika. Cook
for 2 minutes, then add coconut milk. Put macadamia nits in food processor,
process until finely ground, add to soup. Put cilantro leaves in processor and
chop, add 1/2 leaves to soup.
Transfer soup to processor and puree adding stock with machine still running.
Return to pan, add remaining tomatoes and chopped cilantro. Bring soup to a
boil. Season with salt and black pepper. Cover and keep warm. (Can be cooled,
covered and refrigerated up to 2 days.) If soup has been refrigerated, bring to
simmer just before serving. While soup is still very hot add shrimp, scallops,
and fish. Keep lid on for 5 minutes to allow hot liquid to cook fish trough. Be
careful not to overcook. Serve immediately and garnish with cilantro leaves.
Serves: 4 to 6
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Seared Ahi with
Macadamia Nuts
Ingredients:
1/2-pound fillets of raw ahi
Volcano Spice
Butter
Olive oil
1 piece of garlic
Coat ahi with Volcano Spice from Hawaii. Heat butter in pan over high heat and
crush and toast macadamia nuts for 1 minute. Heat with olive oil and 1 piece of
garlic to flavor oil. Sear ahi on high hear for 1 minute on each side (should be
raw in the middle). Sprinkle with macadamia nuts and serve.
Thai Curry
Ahi
Ingredients
3 to 4 Tablespoons dried curry stock
1/4 cup vegetable oil
1/2 cup coconut milk
1/2 pound fresh ahi, cut in chunks
10 to 15 fresh basil leaves
4 Tablespoons Thai fish sauce
1/2 cup chopped white cabbage
Saute the dried curry stock in heated vegetable oil for 3 minutes. Add coconut
milk and cook for 2 minutes on medium heat, just below boiling. Add fish. Cook
for 5 minutes until fish is almost done, then lower heat to medium low, add
basil, and serve on a bed of chopped cabbage. Coconut milk will separate if
allowed to come to a boil.
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Grilled Cajun
Ahi
Ingredients
2 tuna steaks
1/4 cup Cajun seasoning
1 cup heavy cream
1/4 cup Dijon mustard
2 Tablespoons butter
Salt and pepper to taste
First coat tuna steaks with Cajun seasoning. Grill until temperature of choice.
While grilling, combine cream, butter, mustard, and 3 Tablespoons of seasoning
and simmer over low heat until slightly thick. When tuna is done, use sauce for
dipping or spoon over top.
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