GLAZED SHOYU CHICKEN WINGS
Yield: 4 Servings

1 1/2 lb Chicken wings
3 ea Green onions; cut in 2" pieces
3 tb Dry sherry
1/4 c Dark soy sauce
2 ts Sugar
1 x Sesame seeds; if desired

Remove tips from wings. Leave whole or cut at joint. Place
onions in large wok or pan on medium heat. Stir in sherry and soy
sauce. Add sugar and bring to a full boil. Reduce heat and place
chicken in mixture. Cover and simmer over low heat for 20 minutes,
turning occasionally or until done. Sprinkle sesame seeds if
desired. Makes 8-10
*****The Book of Appetizers by June Budgen*****

KHAL BI (Korean Barbecue Meat)
Yield: 1 Servings

4 lb Short Ribs
1/2 c Shoyu
1 tb Sugar
1 ds Black pepper
2 ea Cloves Garlic;finely chopped
1 tb Honey
1 ea 1" cube ginger;finely sliced
2 ea Stalks green onion;fine chop
1 ts Sesame oil

Slice mean 1/8 inch away from bone, leaving bone attached.
Crisscross meat to break fivers and allow marinade to penetrate.
Combine sauce ingredients and marinate meat for a minimum of 1 hour.
Broil or barbecue to desired doneness. Taken from Favorite Island
Cookery II..Honpa Hongwanji Hawaii Betsuin)

Turnip Kim Chee
Yield: 1 Servings

6 ea Medium turnips
1 ea Red Chile pepper
1 1/2 tb Salt
1 ts Candied Ginger
1 1/2 c Water

Wash, peel, and quarter turnips. Add salt and let stand 2 days.
Save salt water that forms on turnips. Remove turnips and slice 1/4"
thick. Put in a jar. Chop ginger and chile pepper. Add ginger, chile
pepper, 1/2 Tbsp salt, and reserved salt water from turnips plus any
extra to make 1 1/2 cups. Mix well and refridgerate 2 weeks.

Oriental Hot Munch
Yield: 5 Servings

1/4 c Butter, melted
2 tb Soy sauce
2 ts Worchestershire sauce
1/2 ts Tabasco sauce
1 ts Seasoning salt
1/4 ts Garlic powder
1 c Chow mein noodles
1 c Crispy rice cereal squares
1 c Crispy wheat cereal squares
1 c Pretzel sticks, broken
1/2 c Pecan halves
1/2 c Cashews

Combine butter, soy sauce, Worshestershire sauce, hot sauce, seasoning
salt, and garlic powder. Combine remaining ingredients in a 15 x 10
x 1 pan. Drip butter mixture over cereal mixture, toss gently. Bake
at 250 degrees for one hour, stirring occasionally. Cool and store
in an airtight container.

Chicken Katsu
Yield: 6 Servings

2 lb Boneless chicken; slice into bite size pieces
Ajinomoto to taste
3 c Panko Flakes
1 ea Beaten egg
Oil for frying
1 ea Fresh lemon
1/4 c Ketchup

Season chicken with ajinomoto and salt/pepper if desired. Dip in
beaten egg. Option: add water or milk to egg. Dip in Panko and fry until golden
brown. Mix juice from lemon and ketchup to make dipping sauce.
From:Pupus To Da Max Orgin:Dennis Fujitake

Peteles
Yield: 9999 ??????????

2 lb Pork butt
1/2 bn Green onions; chopped
1 bn Cilantro; chopped fine
3 ea Stalks celery; with leaves, chopped fine
6 ea Cloves garlic; diced
1/2 ts Grated ginger
1 ts Oregano
Salt to taste
16 oz Tomato sauce
1 c Salad oil
1/4 c Achote (lipstick plant)
BANANA MIXTURE----------------------------
15 ea Green bananas
2 ea Medium sized potatoes
Salt to taste
Achote oil
1 cn Ripe olives
Chili pepper (optional)

Remove achote seeds from pot. Fry in hot oil unti oil turns yellow.
Strain and remove seeds. Use half of this oil for pork.

Take banana or ti leaves and drop into a pot of hot water about 5
minutes to soften leaves making it pliable. Wipe leaves.

Soak unpeeled bananas in hot water for 1/2 hur. Cut off 2 ends and
slice in the center and remove peel. Prepare two quarts water in a
bowl with 1 tablespoon salt. Peel bananas, drop into water while
peeling the rest of the bananas. Grate the bananas fine by hand. Peel
potaotes and grate fine. Add to banana. Add remaining oil, salt to
taste and some of the oil from the pork. Stir unti blended.

Dice pork thin. Add 1/2 cup achote oil and stir fry pork. Add green
onions, cilantro, celery, garlic, ginger, oregano, salt and tomato
sauce. Simmer until pork is tender; about 1 hour.

Lay leaf flat; with a spoon, smear leaf with oil from the pork
mixture. Now, take 2 tablespoon banana mixture and place on oiled
leaf. Flatten to about 6 inches by 3 inches. Take 2 tablespoons pork
mixture and lay it on top of the banana mixture down the middle
lengthwise. Add 1 olive in the center and sprinkle with chili pepper
if you want a spicy hot patele. Fold ends of leaf lengthwise toward
mixture. Fold top and bottom ends of leaf overlapping each other if
you need to, and secure with string.

Arrange pateles on top of each other in a pot. Cover with salted hot
water and bring to a boil. Lower heat and simmer for 1 hour making
sure that pateles are always covered with water while cooking. Miriam
Kala'i Kula '53 From: Kamehameha Alumni Association Cookbook

Boiled Peanuts
Yield: 2 Pounds

2 lb Raw peanuts
2 tb Hawaiian salt
1 ea Whole Bhat Gok (Star Anise)

Soak raw peanuts in water overnight. Next day, wash the peanuts
thoroughly until clean.

Empty peanuts into a pot. Measure the water to 1 inch above peanuts by
holing peanuts down with the plam of your hand. Add the Baht Gok.
Cover and bring to boil, and simmer 15-20 minutes. Test for doneness.
Cook longer about 40 minutes if a softer texture is desired.

When done, let peanuts stand 1 hour in cooking water. Pouor off most
of the water. Sprinkle with salt. Mix well. Let stand 1 hour until
salt dissolves. Pour out almost all of the water. Place in a covered
jar and refrigerate. Felice Kaulukukui From: Kamehameha Alumni
Association Cookbook

Cold Somen Salad
Yield: 6 Servings

9 oz Package Somen noodles
1/4 c Sugar
1 c Chicken broth
1/4 c Soy sauce
1/4 c Rice vinegar
2 tb Sesame oil
7 oz Block Kamoboko; slivered
1/4 lb Char siu; slivered
1/4 lb Ham; slivered
1 sm Cucumber; slivered
2 c Shredded lettuce
1 ea Sheet Tamagoyaki; slivered

Cook noodles according to package directions. Rinse, drain, and
chill. In a saucepan, combine sugar, broth, soy sauce, vinegar, and
oil. Bring to a boil; lower heat and simmer for 5 minutes. Chill. To
serve, place somen on a large platter. Garnish with remaining
ingredients. Serve with broth mixture. Makes 6 to 8 servings. **note:
Tamagoyaki is like a thin sheet of omlette. Cut it in thin strips for
garnishes. Source: 100 Years of Island Cooking by Hawaiian Electric
Company.

If you'd like these recipes in MealMaster format, please feel free to contact me
I will be happy to send you the text file for importing them to your software.
Just ask for "grinds.txt"

Return To Hawaii Recipes & Links Page

Return To KauKau Main Page

Dorie's Homepage - Links to all my distractions & pictures

EMAIL