4 Lbs. Short Ribs, defrosted 1 Tblsp. Sugar 1/4 Cup Shoyu 1 Tblsp. Honey 3 Cloves Garlic, minced 1/4 Cup Green Onions, diced 1 Tsp. Sesame Oil 1/2 Tsp. Ginger, minced Combine ingredients in a large bowl. Soak ribs in sauce for at least 4 hours. Broil short ribs on hibachi or in electric oven. Cook 3 to 5 minutes on each side. Enjoy!!!
2 cloves garlic, minced 2 med.onions, finely chopped 1/4 cup minced parsley 4 stalks celery, diced (2 cups) 4 large carrots, diced (about 4 cups) 1-15 oz.can tomato sauce and more water if needed.
LUAU PUNCH6 - cups water4 - cups sugar1 - 12 oz. can frozen orange juice1 - 12 oz. can water1 - 6 oz. can frozen lemonade1 - 6 oz. can water1 - 46 oz. can pineapple juice4 - large bananas, pureed in blender3 - quarts ginger aleIn a large pot, mix 6 cups water and 4 cups sugar in a large pot. Bring to a boil and cook for 3 minutes. Allow to cool.Add the fruit juices, water and pureed bananas to cooled sugar water. Place in half gallon freezer bags and place in freezer.Remove frozen juice mixture from freezer 1 to 2 hours before serving. Thaw to a slushy consistency. Add the ginger ale at serving time. Makes 55 to 66 servings.
Hawaiian Tossed Salad
1 package Fresh Express Blend, any style1 cup fresh pineapple, cut in chunks (canned chunks can be used if well drained)1/2 cup shredded or diced Swiss cheese1/4 cup diced green bell pepper1/4 cup diced celery1 cup cooked chicken breast, cut into bite-size pieces (optional)1/2 cup French salad dressingHOW TO MAKE IT Toss together well and serve immediately (may be prepared ahead of time without salad dressing and refrigerated). Add salad dressing just before serving.
MANGO BREAD 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon - teaspoon salt 1 - cups sugar 4 eggs - cup macadamia nuts, chopped - cup almonds, chopped - cup vegetable oil 2 cups ripe mango, cut into small cubesPreheat oven to 350-degrees. Grease a 9x5-inch loaf pan.In a large electric mixing bowl, blend flour, baking soda, cinnamon, and salt and medium speed for a minute. Add sugar, eggs, macadamia nuts, almonds, and oil. Slowly add the mango.Pour ingredients into loaf pan. Bake 45 minutes or until item (knife or toothpick) insert in center, come out clean.Makes 1 9x5-inch loaf.
You will Need, 2 pounds ChickenWings garlic powder salt pepper 2 eggs, Beaten cornstarch vegetable oil 1 Tablespoon soy sauce 3 Tablespoons ketchup 1/2 cup sugar 1/4 cup vinegar 3/4 cup chicken stock
This is a party pleaser: 2 large ripe papayas peeled and sliced 2 ripe avocadoes, peeled and sliced 6 ripe tomatoes, peeled and sliced 1 small purple onion, sliced into thin rings Boston or Manoa lettuce 2 teaspoons salt 1 teaspoon white pepper 1/2 teaspoon cracked black pepper 1/4 teaspoon sugar 1/2 teaspoon dry mustard juice of 1/2 lemon 1 clove garlic, pressed 5 Tablespoons tarragon vinegar 1/2 cup vegetable oil 2 Tablespoons olive oil 1 coddled egg (boil for one minute), lightly beaten 1/2 cup light cream
Malasadas have long been a tasty pastry snack in Hawaii. They are very popular with all nationalities. 1 package active dry yeast 1 teaspoon sugar 1/4 cup warm water 6 cups flour 1/2 cup sugar 1/2 teaspoon salt 1/4 cup melted butter 6 eggs 1 cup evaporated milk 1 cup softened butter vegetable oil for deep frying sugar and dash of nutmeg, mixed Combine yeast with 1 teaspoon sugar; add warm water. Let stand for 5 minutes. Sift dry ingredients together in large bowl. Stir in melted butter. Beat eggs and milk together and add to flour mixture. Add yeast and mix well. Expect the dough to be sticky. Cover and let dough rise until doubled, punch it down. Let dough rise a second time. Heat oil in deep fryer to about 375 degrees. Dip finger tips in softened butter or cooking oil. Pinch off golf-ball sized pieces of raised dough. Drop in heated oil and cook until golden brown on one side. Turn over and fry until golden brown on other side. Drain on paper towels and roll in sugar-nutmeg mixture. Serve hot. Makes 5 dozen.
What you need. CROCK POT Pork butt or shoulder. 2 cups Apple Cider 1/2 cup Liquid Smoke How to do it! Early in the day, put pork butt (or shoulder) in CROCK POT. <> Add Apple Cider & Liquid Smoke. <> Turn CROCK POT on LOW and leave it alone till evening. (Cook 9 - 10 hours) <> Take meat out of CROCK POT and shred. (Salt to taste)THAT'S IT!!! note: Use cheap cut of pork for this recipe.
Lomi Lomi Salmon Yield: 2 Servings 4 oz Smoked salmon;finely chopped 1/2 c Green onion; sliced 1/2 c Tomato; peeled,chopped 2 tb Green pepper; chopped Mix all ingredients together with hands. Chill well before serving.
Aku Poke (Raw fish with seaweed) Yield: 1 Servings 1 lb Raw fish (aku or ahi) Hawaiian salt to taste 1 pt Limu manauea (ogo) 1 ea Red chili pepper,Cube raw fish into 1-inch squares. Add salt to taste. Clean limu well, rinsing in water several times. Chop limu into 1 inch pieces. Combine fish and limu and mix with hands. Add pepper. Chill until ready to serve. Note: this may be served with octopus (poke he'e). Source: Ethnic Foods of Hawaii by Ann Corum. SCRAPPLE select 3 pounds of bony pieces of pork. simmer in 3 quarts of water until the meat drops from the bone. strain off the broth,remove the bone taking care to get out all the tiny pieces,and chop the meat fine. there should be about 2 quarts of broth,and if necessary add water to make this quantity. bring to boiling,slowly add 2 cups corn meal,cook the mixture until it is thick mush,and stir constantly.add the chopped meat,salt,and any other seasoning desired, such as onion juice,sage,and thyme. pour the hot scrapple into oblong enamelware pans that have been rinsed with cold water.let stand until cold and firm,slice, and brown in a hot skillet. Enjoy!
Pipi Kaula (Hawaiian style Jerky) Yield: 1 Servings 2 lb Flank steak 3/4 c Soy sauce 2 tb Hawaiian salt 1 1/2 tb Sugar 1 ea Clove garlic;minced 1 ea Piece ginger; crushed 1 ea Red chili pepper; crushed (optional) Cut beef into strips about 1 1/3 inch wide. Combine all other ingredients and soak beef in the sauce overnight.If you have a drying box, place the meat in hot sun for two days, bringing it in at night. If drying in the oven, set oven to 175 degrees. Place meat on a rack such as a cake cooking rack. Place reack on a cookie sheet and dry meat in oven for 7 hours. Keep in refrigerator. Source: Ethnic Foods of Hawaii by Ann Kondo Corum.
Oven Kalua Pork Yield: 6 Servings 3 lb Pork butt 2 c Water 1 ts Liquid smoke 1/4 c Hawaiian salt Place pork, fat side up, in a roasting pan or deep casserole. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in oven at 400~ for 3 hours. Remove from pan and shred pork. Source: 100 Years of Island Cooking by Hawaiian Electric Company
Chicken Long Rice Yield: 4 Servings 3 lb Chicken Water 1 ea 1/2" slice of ginger;crushed 1 ea Bundle long rice soaked in -water to soften,Salt to taste 3 ea Stalks green onion,Place chicken in a large pot and cover with water. Add ginger and bring to a boil; lower heat and simmer about 45 minutesto an hour, or until meat falls away from the bones. Remove chicken from broth and discard bones. Return chicken to broth and add long rice. Simmer until about half the broth is absorbed by the long rice. Season with salt and green onions just before serving. This is popular at moderm Lu'au. From: Ethnic Foods of Hawaii, by Ann Kondo Corum
Hawaiian Fish with Thai Banana Salsa Yield: 6 Servings 2 lb Hawaiian fish* 1/4 c Coarsely chopped cilantro Fresh cilantro sprigs Salt Salsa Ingredients: 1 Large firm-ripe banana 1 ts Oriental sesame oil 1/2 c Chopped golden raisins 2 tb Chopped fresh cilantro 1 ts Grated lemon peel 1 ts Japanese chili spice * - cut into 6 equal portions (see cooking basics) Instructions for preparing fish: Pat fish with chopped cilantro and saute (see cooking basics). Set fish on 6 warm plates; spoon salsa alongside. Add cilantro sprigs and salt to taste. Instructions for preparing Salsa: 1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan over high heat, brown banana well in sesame oil, about 8 minutes. 2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili spice.
LauLau Yield: 1 Servings 1/3 lb Butterfish or salmon 1 lb Pork butt (brisket o.k) 16 ea Luau leaves (see substitute) 8 ea Ti leaves Cut fish into 4 pieces and soak in water for 70 minutes. Cut pork butt into 4 pieces. Prepare luau leaves by stripping outer skin of stem and leaf veins to prevent itching in throat when consumed. Wash and remove tough ribs from Ti leaves. Lay 2 ti leaves on cutting board. Place 4 luau leaves in center. Place a piece of pork and a piece of fish on luau leaves. Fold luau leaves over meat and fish to form a bundle. Tie ends of ti leaves and steam for 3 to 4 hours. **** you may substitute 1 to 1 1/2 lb. spinach for luau leaves.
Poi Yield: 20 Servings 7 lb Poi 2 c Water Poi should be fresh, 1 or 2 days old. Freeze dried or bottled poi may be substituted, although the flavor is more bland. Squeeze poi from bag into bowl. Gradually add water, mix with hands until mooth, the consistency of thick paste. Store, covered, in a cool place. Serve at room temperature. If poi is kept at room temperature for several days, it will gradually become sour. If refrigerated, it will sour more slowly but should be covered with a layer of water. It may be mixed with more water when ready to serve as it hardens when cold. Source: The Hawaiian Luau Book - Mae Keao. >
HAUPIA (HAWAIIAN COCONUT DESSERT) Yield: 20 Servings 2 ea 3 1/2 oz. can coconut 5 c Milk; hot 1/2 c Cornstarch 1/2 c Sugar Measure 1/4 cup coconut and set aside. In a bowl pour hot milk over remaining coconut and let stand 30 minutes. Strain through cheese cloth, squeezing out excess liquid. Discard coconut. In sauce pan combine cornstarch and sugar. Stir in flavored milk. Cook, stirring constantly until bubbly and thick. Pour into greased baking dish. Sprinkle with reserved coconut. Chill until firm.
Royal Hawaiian Wedding Cake Yield: 12 Servings Ingredients For Cake: 1 1/2 pk Butter recipe cake mix 1/3 c Light rum 6 oz Instant vanilla pudding 1 1/2 c Water 4 ea Jumbo eggs 1/4 c Salad oil Ingredients For Frosting: 6 oz Crushed pineapple w/juice 4 oz Instant vanilla pudding 1/3 c Light rum 2 pt Whipping cream; whipped Coconut; for garnish Mix all cake ingredients for cake and divide into (3) 8 or 9 inch greased and floured cake pans and bake at temperature listed on the box. Divide each layer into 2 layers-so you end up with 6 layers total. Soak the pineapple with the rum for about 30 minutes. Mix in pudding and let sit until in a gelled state. Whip the two pints of heavy whipping cream, (put metal mixing bowl in freezer along with beaters before whipping for best results-I also put pints into freezer for several minutes before whipping too.) Whip cream until firm-watch it so it doesn't become butter-that's going too far! Then fold in the pudding mixture into the whipped cream-carefully. Toast the coconut in oven til lightly browned. Alternate layers of cake with layers of thick whipped cream. Garnish with toasted coconut and cover with plastic wrap tightly and place in refrigerator until the next day. I have found that if you do not wait and let these flavors meld for atleast 8 hours, you end up taking a bite of cake and frosting that has pieces of pineapple loaded with rum .
Guava BBQ Ribs 3 lbs. pork ribs MARINADE: 2 c. ketchup 2 tsp. garlic, minced 1/4 c. whiskey 1 3/4 c. shoyu 1/4 c. Chinese parsley 2 c. honey 2 c. guava concentrate, freezer section of store 1/2 c. lemon grass, chopped 1 tsp. ginger, minced Combine all marinade ingredients. Mix thoroughly and set aside. Bring ribs to a boil in salted water and simmer for 15 minutes. Drain ribs and cool, add ribs to marinade and place in refrigerator for 2 hours. Broil ribs on broiler and baste frequently with marinade.
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