Char Siu

Serving Size: 6

ingredients:

1 1/2 pounds pork butt-cut in thick strips

1/2 cup red food coloring

1 teaspoon salt

2 cups sugar

1 cup hoisin sauce

2 cups honey

1/2 cup soy sauce

directions:

Pour food coloring over pork strips, one by one, rubbing color into pork. Mix other ingredients and marinade pork in it for 1-2 days. Broil for 1 1/2 hours on lower rack.

Hawaiian potato- mac salad

4-5 large potatoes·
1 cup shell macaroni-dry
1-2 carrots grated fine
2 celery stalks grated fine
2-3 sweet pickles to taste chopped
1 cup frozen peas
2 stalks green onion chopped small
2 hard boiled eggs chopped
salt and pepper to taste

1-1/4 cup mayonnaise·
2 T. pickle juice (or moa if like)

1/4 teaspoon powdered mustard or 1 teaspoon prepared mustard

DIRECTIONS:
Boil potatoes until tender. Allow potatoes to cool then cut into cubes. Cook then drain the macaroni according to the directions on the macaroni package. Lightly toss the cooked & drained macaroni, cooked & sliced potatoes, and the remaining ingredients.

serves 8-10

Hawaiian Macaroni salad

1 lb. macaroni, cooked drained dry(no wata)

2-1/2~3 cups mayonnaise(best foods-hellmann's)

1/2 cup watercress,cut small in 1/2'' pieces(if no moa dats ok)

1/2 cup carrots,grated fine small

1/4 cup onion, very finely grated

1/4 cup celery, finely grated

1/4 tsp. salt

1/8 tsp. pepper
1. Combine all ingredients, mix well.2. Chill at least 1 hr. to allow flavors to mix & mellow.if dry add moa mayo (10 servings)

Shoyu Chicken

Ingredients:

5 lbs Chicken thighs

3-4 cloves GarlicThumb-sized piece of ginger

Water

Shoyu Mixture:

1 C Shoyu

1 C Catsup3/4

C White sugar
Cooking Instructions:

Fill pot with enough water to cover chicken.

Boil chicken with garlic and ginger (about 30-45 minutes). Drain almost all the water from pot. Return pot to stove. Add the shoyu mixture and simmer on low for about half hour(i simma foa i hour). Oh BROKE DA MOUT'! Additional Comments: If you get dogs, no trow way da chicken brot...mix um in dere food! Hoo, da buggahs going love you, man!

shoyu poke

Shoyu Poke

1 lb. tuna

1 T. rock salt (Hawaiian salt) or more

4 T. Aloha shoyu or Kikkoman or more

1/4 c. chopped sweet onion (Maui onion) optional

1/4 c. chopped green onion or more

1/2 t. crushed chili peppers or more (if desired)

me i no measure all by sight or taste

mix well, refrigerate, and ENJOY!!!!

Manapua

Manapua, a reflection of the Chinese influence—one of many—on the Hawaiian culture, is an echo of the Chinese char siu bao, the barbecued pork-filled steamed dumplings.

ingredients:

1. 1 tablespoon oil
2. 1/4 cup chopped dried shrimp
3. 3/4 pound char siu diced (small bite size)
4. 4 water chestnuts diced (i no like)
5. 1 stalk green onion chopped
6. 2 teaspoons shoyu
7. 2 teaspoons oyster sauce
8. 1/4 teaspoons sugar
9. 1/4 teaspoon salt 1 package hot roll mix (13-3/4 ounces)
   

directions:

1. Heat oil in wok or skillet.
2. Add rest of ingredients except hot roll mix; fry slightly.
3. Prepare hot roll mix according to package directions.
4. Let rise until doubled.
5. Knead on floured surface until smooth and elastic.
6. Pinch dough into twelve 1-1/2 inch balls.
7. Flatten pieces of dough, keeping center thicker than edges.
8. Put a tablespoonful of meat mixture in center.
9. Form buns by pinching edges together to seal filling.
10. Place on wax paper squares, seam side down.
11. Cover and let rise until doubled. Steam 15 minutes.
12. Makes 1 dozen.
13. *** if steamming in metal steamer use a cloth to cover top of container with lid holding it down to prevent steam from dripping on top of buns,if bamboo steamer no need.
14. ****as far as ingredients go you can add moa if you like to your taste.

Korean Cucumber Kim chee

Cucumber Kim Chee
Ingredients:

2 lbs Pickling cucumbers (approx. 12) or three large Japanese cucumbers

hawaiian rock salt

1 tsp coarse-ground Korean red pepper

1 Tbsp Sugar

1 tsp minced Garlic

1 tsp peeled, minced Ginger

3 stalks (or more) chopped Green onion

3–4 stalks chopped Garlic chives (optional)

1 Tbsp Fish sauce (optional) (patis)

Cooking Instructions:

Wash unpeeled cucumber, cut off ends and cut into bite-size or quarter chunks. In a non-reactive bowl, layer the chunks with a small handful of salt between each layer. Toss and stir to distribute salt. Allow to sit for 20 - 45 minutes, and taste. If too salty, wash cucumber in cold water and proceed. If not salty enough, allow to marinate longer. When the seasoning is right, remove cucumbers and rinse out excess salt from bowl.
In a mixing bowl, stir together Korean red pepper (to taste), sugar, garlic, ginger and green onion and green onion. Add cucumber, toss well and pack into sterilized jars. Refrigerate, this is ready to eat the same day. Keeps about 2 weeks, refrigerated.

oh so ono! broke da mout!

hawaiian boiled peanuts

Ingredients:

green peanuts

Large Stock Pot

Water to cover peanuts

Hawaiian Salt

2-3 pieces Anise
chile pepper flakes(some like a little kick)

Cooking Instructions:

Fill stock pot with enough water to cover peanuts.

Add Hawaiian salt a little at a time and taste it until desired saltiness. Add anise (more can be added depending on how strong the anise taste is desired).

add chile pepper to your likes.
Bring water and anise to a boil, then add peanuts.

Bring water back to a boil then turn down to simmer.

Stir peanuts every 15 minutes and cook about 45 minutes or done to your tastes.

Turn off stove and let peanuts soak until cooled.

Peanuts will be soaked through but still crunchy inside. Pack in zip lock bags and refrigerate.

* Additional Comments: With this recipe, you can use any amount of peanuts, even a 1 pound bag and get the same results.some like shells soft so just cook longer until your desired result.

chicken long rice

Ingredients:
1 4oz bundle Oriental vermicelli*
2 3-4 lbs fryers
2-3 slices Ginger
slivers of carrots
1 Tbsp Salt
White pepper
1 tsp MSG (optional)
Scallions (green onions), chopped
2-3 Tbsp Shoyu

Cooking Instructions:
Cover dry vermicelli with warm water and let stand for 1/2 hour. Cover chicken with water, add ginger, salt and simmer till chicken is tender. cool, Remove chicken from bones and cut into pieces. Sprinkle chicken with salt, pepper, MSG. Discard ginger slices from broth. Cut vermicelli into 4 inch lengths. Add vermicelli, scallions and carrots to chicken broth with shoyu. Simmer for 15 minutes. Correct seasoning. Add deboned chicken and cook till chicken is hot.
Additional Comments:
To prepare ahead: Make chicken long rice the night before the dinner but omit final 15 minute simmering. Cool, cover and refrigerate. The vermicelli absorbs a great deal of liquid so when reheating, replenish liquid loss with more seasoned chicken broth or water. * Dried bean threads made of beans. Thin, transparent. It looks like nylon and is nearly as impossible to break when dry.

chicken adobo

Ingredients:
3 lb Chicken thighs
1 head Crushed garlic
2-3 big Bay leaf
Pepper corns(6-8) i use crush kine
1 C White vinegar(enough to cova meat)
1/2 C Shoyu(i use enough to cala da vinaga)
Cooking oil (optional)
add wata if too strong fo ya.
Cooking Instructions:
Put chicken in cooking pan.brown meat wit garlic,add vinegar, water, bay leaf, peppercorn, shoyu, salt and pepper. Cover pan and bring to a boil. den simma until meat is tender about one ouhwa. wack um wit rice, oh broke da mout

poi pounder and implement

The following items are poi pounders and one picture of two pestles. The Poi Pounder rates as one of the two most valuable Hawaiian stone implements. The other being the Adze. Every Island had poi fields, both wet and dry. The poi pounder was used to first crush the taro root after it was baked. Once crushed, the taro was kneaded, using the pounder into a paste that is known as poi. While poi has the consistency of paste, its nourishment rates it as a substitute to mother's milk in lactose sensitive babies. Almost all calabash bowls were used as containers to hold poi. Traveling Alii (royals) would have their own poi maker bring his tools including the poi pounder. The poi pounder is the most distinguishable Hawaiian stone implement.