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!