Al & Rosa Harringtons Tiger Rice Cooker Shoyu Gohan

Hawaii 5-0 TV star Al Harrington and his wife Rosa make this healthy and simple one-pot meal shoyu gohan using a Tiger rice cooker. Shoyu gohan is simple to make chicken recipe using leftover chicken, veggies, seasonings and brown rice.

Prep Time: 10 | Cook Time: 30 | Ready In: 40+

Ingredients:

• 3 cups washed brown rice
• 1 can low sodium chicken broth
• 3 tablespoons low-sodium Aloha shoyu
• 3 tablespoons Mirin
• 1-1.5 cups shredded rotisserie chicken
• 1 carrot sliced or use mini carrots
• Shiitake mushrooms
• 1 can waterchestnuts
• 1 handful of cilantro chopped
• Pepper to taste
• 4 teaspoons agave or honey
• 1 cup water

Cooking Process:

To make this simple chicken recipe, add all of the ingredients (chicken, veggies, washed rice, broth etc) into your Tiger rice cooker.  Press the brown rice setting on your rice cooker.  Once cooking is completed, allow to rest for 5-10 minutes.  Fluff rice with fork and garnish with fresh cilantro.  If you love chicken simple chicken recipes, check out our chicken recipe category for a wide range of chicken recipes.
how to serve:

You can serve this simple chicken recipes as a main dish or as a side dish.

Easy Oven Baked Chipotle Wings

I made these oven baked chicken wings to take to a party–they were so easy–I combined ingredients I had in my spice cupboard to make a rub, liberally sprinkled it onto a pan of chicken wings and baked them–that’s it!  Recipe courtesy of Karolyn at FOOdjimoto.com – visit her site for more recipes!

Prep Time: 10 | Cook Time: 90 | Ready In: 100

Ingredients:

Ingredients for rub:

• 1/2 cup unpacked brown sugar
• 4 cubes chipotle seasoning, crushed
• 1 tablespoon each–black pepper, salt, onion powder, chili powder, paprika
• 1 teaspoon each–cumin,  garlic powder and cayenne pepper
• 1/4 teaspoon each cinnamon and cloves

Cooking Process:

Mix all ingredients for spice rub in a bowl.  Cut apart chicken wings and place onto rimmed baking sheet sprayed with non-stick spray. Sprinkle spices over both sides of wings. Cover loosely with foil and bake at 325ºF for 1 hour, uncover and bake 30 minutes more. If desired, broil during the last few minutes–a couple of minutes on each side–to brown and crisp the wings.

See more @ Chicken Recipes

Baked Miso, Marsala Chicken Recipe

This is the perfect dish that combines flavors from different ethnicities.. you get the savory flavor of miso enhanced with the sweetness of marsala wine.  The flavor is incredible!

Prep Time: 15 | Cook Time: 40 | Ready In: 55

Ingredients:

• 2 lb. whole chicken (cut up) or chicken thighs
• 1 1/2 cups mushrooms, sliced
• 1 crushed garlic clove
• 1 tablespoon olive oil
• 1/2 tsp pepper
• 3/4 cup butter
• 2 tablespoons miso paste
• 1/2 cup Marsala Wine
• 1/4 cup Halms Miso Sauce
• 1 tablespoon chopped parsley for garnish

Cooking Process:

Melt a half cup of butter in a saucepan with the crushed garlic clove.  Brown chicken in butter oil mixture and layer into baking dish. Add remaining butter to saucepan and add a touch of olive oil and saute mushrooms until golden brown. Add the sherry pepper, miso paste, miso shoyu sauce and cook for 2 minutes. Pour the sauteed mushroom mixture over browned chicken and bake uncovered for 40 minutes at 350 degrees. Remove from oven, garnish with fresh parsley and serve with rice!

For more chicken recipes visit our website (Cooking hawaiian Style).

Lazy Spam Donburi Recipes

This donburi is kind of a deconstructed spam musubi in a bowl. I have shared my unending donburi love in previous posts, but really, there is nothing easier than a one skillet meal on top of fresh rice. Recipe courtesy of Devany of Miss Mochi’s Adventures.

Prep Time: 10 | Cook Time: 10 | Ready In: 20

Ingredients:

• 1/2 can SPAM
• 6 tbs Aloha shoyu soy sauce
• 3 tbs mirin
• 2 tbs sugar
• 2 tbs sake
• 2-3 cups hot rice
• 2 sheets of nori
• furikake

Cooking Process:

Slice the Spam into 1/4″ slices, and in turn chop the slices into 1/2″ squares. Fry the Spam over medium heat until crispy in a large frying pan. Mix the shoyu (soy sauce), mirin, sake, and sugar together and pour over the spam. Stir until reduced by half. Place the rice into two bowl and roughly tear the nori into chunks to place over the rice. Spoon the spam over the nori and divide the sauce between the two bowls. Sprinkle with furikake and serve. Serves two

Prepare an easy appetizer or quick food recipes “Spam Musubi Recipes” One of best recipe for daily healthy diet. Find here for more delicious Spam recipe at Cooking Hawaiian Style.

Easy-Kine Char Siu Spam Recipes

Easy char siu spam, for those times when you want the taste of char siu pork but too lazy or can’t find any.  I love to serve this with rice, fried noodles or saimin.  The Noh seasoning packets are the perfect solution!

Prep Time: 10 | Cook Time: 30 | Ready In: 40

Ingredients:

• 2 cans spam
• 1 packet NOH char siu seasoning
• 1 tablespoon Aloha shoyu
• 1 tablespoon sesame oil
• 1/4 cup honey

Order Noh Foods Char Siu Seasoning

Cooking Process:

Cut spam pieces into 1″ cubes and place in bowl with shoyu and sesame oil and mix to evenly coat. Add char siu seasoning packet to bowl and mix well, ensuring that all pieces get covered with seasoning.  Place seasoned spam onto a coated grill top or I like to use a shallow (1/2″) foil pan with holes poked on the bottom.  I also like to use keawe wood chips to slightly smoke the spam while cooking (optional).  Cook the spam in indirect heat allowing the char siu to slowly carmelize without burning.  You might want to move pieces of spam around to get a nice char on all sides.  Just before serving, lightly brush honey on spam and cook until golden and carmelized.

Prepare an easy appetizer or quick food recipes “Spam Recipes” One of best recipe for daily healthy diet. Find here for more delicious Spam recipe at Cooking Hawaiian Style.

Delicious Parmesan Garlic Chicken Wings Recipe

This is a very addictive sauce. They have a similar version at buffalo wild wings. Creamy, garlicky and rich in herbs is the ONO taste that you will be craving once you’ve had a taste. I promise you will not be disappointed. If your a wing lover, you have to give this a try.

Prep Time: 3 hours | Cook Time: depends on amount of chicken | Ready In: 4 hours

 Ingredients:

• 1 bag chicken wings
• Oil for frying
• Flour to coat chicken

Sauce:

• 8 roasted cloves garlic, peeled
• 2 T olive oil
• ½ C mayonnaise
• 1 T corn syrup
• 2 T parmesan cheese
• 1 t lemon juice
• 1 T apple cider vinegar
• ¼ t thyme
• ¼ t marjoram
• ¼ t oregano
• ¼ t basil
• ½ t red pepper flakes
• ½ t salt
• ¼ t black pepper

Cooking Process:

• Heat oven to 350 degrees F.
• In a small baking dish, place the garlic and drizzle with the olive oil. Cover tightly with aluminum foil and bake 20-25 minutes, until garlic is tender.
• While the garlic is baking, mix the remainder of the ingredients, whisking until smooth.
• When the garlic is tender, let cool about 5 minutes. Crush into the sauce using a garlic press or mashing with the edge of a knife.
• Mix well. Refrigerate a few hours or overnight.
• Defrost chicken wings
• Heat oil to 375
• Coat wings on flour
• Deep fry and drain, toss in sauce

how to serve:

Just like that! Pupu style or with rice for dinner.

Find here for more delicious Chicken Recipes at Cooking Hawaiian Style.

Local Style Chicken Milanese w/Teriyaki Recipe

A local twist on the classic chicken milanese… in this version, I use a chinese hot mustard-shoyu egg wash instead of the traditional dijon and top it with a teriyaki glaze.

Prep Time: 15 minutes | Cook Time: 10 | Ready In: 25

 Ingredients:

• 2-4 boneless pieces of chicken either dark or white meat
• ¾ cup flour
• 1 large egg white
• 1 tbsp chinese hot mustard
• 3 tbsp Aloha shoyu
• 1 lemon, ½ tsp zest and whole lemon juiced
• 2 garlic cloves, minced
• 2 cups panko
• oil, for frying
• Salt
• Pepper

Sauce:

• ¼ cup Aloha shoyu
• ¼ cup brown sugar
• 1 clove garlic, finely minced
• 1 teaspoon cornstarch mixed with ¼ cup water

Cooking Process:

Tenderize chicken by slightly pounding with a mallet or bottom of a heavy glass.  Season chicken with salt and pepper.  

Batter:

Put flour in one bowl, in another bowl, whisk egg, mustard, shoyu, lemon juice, lemon zest, garlic. In last bowl, panko.  Dip pieces of chicken in flour, then egg, then panko.  Repeat for all pieces of chicken.  Allow battered chicken to rest in refrigerator for at least an hour.  

Heat oil in shallow pan and fry chicken until golden brown on each side (about 4 minutes per side). Drain on paper towel.  

Sauce:

Add shoyu, sugar, splash of water, garlic to small pot.  Bring to boil ensuring that all sugar has been dissolved.  Slowly add cornstarch mixture stirring constantly until desired thickness has been achieved.  

how to serve:

Plate a scoop of rice or pasta, piece of chicken milanese topped with teriyaki sauce.

Find here for more delicious Chicken Recipes at Cooking Hawaiian Style.

Spam or Hot Dog Musubi Recipes

There is no other dish that screams Hawaii like Spam Musubi. You will find variations of this recipe for sale at every grocery store, gas station, 7-11, mom and pop store, okazuya style restaurant. You always see these eaten up after soccer games and certainly at most home gatherings. Salty Spam simmered in a teriyaki style sauce and then shaped with steamed rice and wrapped up in nori sheets. It’s a great grab and go snack.

Prep Time: 20 minutes | Cook Time: 20-25 minutes | Ready In: 45 minutes

 Ingredients:

• 1 (12 oz) can Spam, 8-10 slices
• 4 c. rice, washed
• Water as needed, to cook rice
• 1 tsp. salt
• 1 tsp. Aloha shoyu
• Nori or ume furikake, as needed
• 4-5 sheets nori, cut in half
• Water as needed, for musubi making

Spam Sauce:

• 5 TB Aloha shoyu
• ¼ c. mirin
• 2 TB water
• 2 TB brown sugar
• 1 TB oyster sauce
• 1 TB sake

Hot Dog:

• 6 hot dogs
• ½ c. water as needed
• 3 TB hot dog relish
• 2 TB yellow mustard

Cooking Process:

Spam Musubi Recipes: Place washed rice in rice cooker adding salt and soy sauce to water. Cook as directed. In a skillet over medium heat; fry spam until browned to desired doneness on both sides. Add sauce ingredients; simmer 5 minutes. On work surface; using a Spam Musubi Mold or by hand; shape rice into 2 pieces of ¾-inch deep rectangles the length and width of slices of Mold/Spam. 

Sprinkle one rice rectangle with furikake. Top with slice of Spam. Place 2nd rice rectangle onto Spam; shape firmly. Onto dry area of work surface; place piece of nori. Place musubi in center of nori. Wrap the end of nori closest to you around musubi; moisten far end with water. Bring far end of nori to seal musubi.Note: If Spam musubi molds are not available; Spam can works great ! Remove bottom end of can.Keep mold wet while preparing musubis. Makes 8-10 musubi.

Hot Dog Musubi: Place washed rice in rice cooker adding salt and soy sauce to water. Cook as directed. In a skillet over medium heat; boil hot dog in water until water evaporates. Cut hot dogs to length of mold. Set aside. On work surface; using a Spam Musubi Mold or by hand; shape rice into 2 pieces of ¾-inch deep rectangles the length and width of slices of mold. Spoon 1 ½ tsp. of relish mixture onto rice rectangle. Top with hot dog; place 2nd rice rectangle onto Spam; shape firmly. Onto dry area of work surface; place piece of nori. Place musubi in center of nori. Wrap the end of nori closest to you around musubi; moisten far end with water. Bring far end of nori to seal musubi.

Note: If Spam musubi molds are not available; Spam can works great ! Remove bottom end of can.Keep mold wet while preparing musubis. Note: You will use up the cut ends of the hotdogsyou’re your last 2 musubi, or you can snack on those pieces. Makes 6-8 musubi (if you are snacking!).

Pineapple Macadamia Nut Spam Musubi

Feeling a little adventurous?  Try this clever creation: Pineapple spam musubi. A dressed up version of our classic Spam musubi made with pineapple and macadamia nuts. You get the sweet, salty, savory mix of flavors in this spam musubi twist.

Prep Time: 15 | Cook Time: 30 | Ready In: 45

 Ingredients: 

Pineapple Macadamia Nut Spam Musubi

• 2 cups medium-grain white rice
• 3-½ cups water
• 1 tsp salt
• 1 can Spam, cut into 8 slices
• 2 Tbsp teriyaki sauce (or 1-½ Tbsp Aloha shoyu mixed with 1 tsp sugar)
• 1/3 cup sushi vinegar (or 1/3 cup rice vinegar with 1 Tbsp sugar and ½ tsp salt)
• 2 sheets sushi nori
• ¼ cup minced scallion (green parts) or chives
• 2 Tbsp sesame seeds
• 2 Tbsp finely crushed macadamia nuts (mixed with the sesame for easier sprinkling)
• ½ cup crushed pineapple, drained

Cooking Process:

• To make this pineapple macadamia nut spam musubi recipe, thoroughly rinse the rice and place in a saucepan with the water and the salt. Bring to a boil, stir, cover, reduce heat to very low and cook for 15 - 17 minutes or until water is absorbed.
• While the rice is cooking, brush the spam slices with the teriyaki or soy sauce and broil until lightly colored.
• When the rice is done, fluff with a fork or wooden spoon to release the steam. Spread on a platter and drizzle the sushi vinegar on the rice a tablespoon at a time, gently mixing it in.
• Line a 8 x 4 inch loaf pan with plastic wrap, leaving plenty of overlap on the sides. Take one sheet of the nori and lay it evenly across the bottom and up the two long sides of the loaf pan or you can opt to use a standard spam musubi mold.
• Divide the rice into fourths, and spread one-fourth in the bottom of the pan. Sprinkle the scallions, sesame seeds, and crushed macadamias onto the rice; spread another one-fourth of the rice on top. Create additional layers in the following order: 4 slices of Spam; rice; pineapple; Spam; rice. Press down evenly with a spatula to level.
• Fold any extra nori from the sides of the pan onto the rice. Trim the remaining nori sheet to fit into the pan. Fold the extra plastic wrap over the nori and press down evenly with another loaf pan, block of wood, etc. to firm up the layers.
• Allow to rest for 15 - 20 minutes before unmolding. Unwrap and slice using a wet knife. You can serve slices whole (like a terrine) or insert four evenly-spaced decorative toothpicks into the top of a slice and cut down between them, making four appetizer/snack musubi portions out of each slice.

Nutritional Information:

No nutirional information available for pineapple macadamia nut spam musubi recipes.

Spam Spaghetti Recipes

Spam spaghetti: A simple pasta dish made with spam, veggies and marinara sauce.

Prep Time: 10 | Cook Time: 20 | Ready In: 30

 Ingredients:

• 1 can spam, cubed
• ¼ onion, finely minced
• ¼ bell pepper, finely minced
• 6-8 mushrooms, finely chopped
• 1 container (10 ounces) Marinara
• 1 package of your favorite pasta

Cooking Process:

Add pasta to boiling water, and prepare according to package directions.

Cut spam into cubes and saute in 2 tablespoons oil with onions, bell pepper and mushrooms.  When onions are opaque, add marinara sauce and simmer for 10-15 minutes. Serve over hot spaghetti or linguine.  Garnish with fresh parmesan cheese and cubes of fried spam (optional).

Prepare an easy appetizer or quick food recipes “Spam Recipes” One of best recipe for daily healthy diet. Find here for more delicious Spam recipe at Cooking Hawaiian Style.

Coconut Macadamia Taro Brand Pancake Mix Cookies Recipe

I've been developing a bunch of different cookie recipes using Taro Brand's taro macadamia nut pancake mixes.  They are perfect for making a quick mini batch that will satisfy any of your cookie cravings.  These coconut macadamia nut cookies are crisp and buttery!

Prep Time: 10 | Cook Time: 12-15 | Ready In: 22-25

 
Ingredients:

• 6 ounce package Taro Brand Taro Macadamia Nut Pancake Mix
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup butter, softened
• 3/4 - 1 cup shredded sweetened coconut flakes

Cooking Process:

Heat oven to 325 degrees. In a bowl, combine sugar, vanilla and softened butter. Add 1 Taro Brand Taro Macadamia Nut Pancake mix and shredded coconut. Mix well until a smooth dough is formed and all ingredients are incorporated well. Using a portion scoop, measure out 12 portions. Place dough onto cookie sheet and flatten slightly with a glass. Cook for about 12  - 15 minutes or until they are golden brown. Makes 1 dozen cookies.

For more delicious recipes Visit here@ Hawaiian Dessert Recipes

Kini Zamoras Hamburger Steak and Gravy

Hawaii's very own Project Runway superstar Kini Zamora joins us on Cooking Hawaiian Style to make his Mom's hamburger steak and brown gravy recipe. Kini was a finalist on Project Runway and place 2nd on the Project Runway All-Star edition.

Prep Time: 10 | Cook Time: 10 | Ready In: 20

 
Ingredients:

Hamburger steak:

• 3 lbs. hamburger
• 1 Onion (chopped)
• 3 pieces of bread (broken into pieces)
• 2 cups beef broth
• 2 eggs
• Salt
• Pepper
• 2-3 tablespoons oil

Gravy:

• 3/4 cup Flour
• 2 cup Water
• 1/2 cup Aloha Shoyu
• Salt
• Pepper

Cooking Process:

Mix hamburger, chopped onion, eggs, salt and pepper in a small bowl. Tear bread into small pieces with hands and add to the bowl along with 2 cups of beef broth. Mixture will be loose. Add 2-3 tablespoons of oil to pan and heat over medium high heat and cook patties until nice and brown on both sides. Try not to flip more than once on each side so that you get a nice crust on the patty.

Gravy

Make thickener with water and flour in a bowl. Add mixture to pan drippings. Add Aloha shoyu, salt and pepper to taste. Serve over hot rice with gravy all over!

Sean Robbins Portuguese Sausage Fried Rice Recipe

Hawaiian Music star Sean Robbins joins us on Cooking Hawaiian Style to make some of his favorite dishes including this easy-to-make Portuguese sausage fried rice. Be sure to catch Sean's episode on Cooking Hawaiian Style TV.

Prep Time: 10 | Cook Time: 10 | Ready In: 20

Ingredients:

• 3 cups cooked rice, cooled to room temperature
• ¼ cup sesame oil to flavor fried rice
• 1/4 cp or less Aloha shoyu (soy sauce) to taste
• 3-4 tablespoons safflower oil to saute sausage, veggies, and eggs
• 8 to 12 oz of Portugese sausage, bite-sized pieces
• 2 large eggs
• 1 tsp finely chopped fresh ginger
• 1 tsp minced garlic
• 1/4 cp white onion, small dice
• 1/4 cp celery, small dice
• 1/4 cp carrots, small dice
• 1/2 cp frozen green peas, thawed
• black pepper to taste

Cooking Process:
Saute Portuguese sausage, oil, onions, celery and carrots until slightly tender.  Add Rice to mixture and combine ingredients well.  Seson with ginger, Aloha shoyu and add green peas. Mix gently to combine ingredients thoroughly.  Add scrambled eggs to one side of the pan, and cook until soft scrambled and combine with fried rice.  Season with black pepper and salt if necessary.

Apple Delight Recipe

Apple Delight - A delicious recipe by Janis Yee – Author of The Hawaii Book of Rice featuring fresh fruits, nuts and vegetables.  See how AlohaCare is committed to healthy and affordable recipes for the community at on AlohaCare's Website.

Prep Time: 10 | Cook Time: 0 | Ready In: 10

 
Ingredients:

• 3/4 cup lemon-flavored yogurt
• 1/2 cup reduced-fat mayonnaise
• 3 cups cooked brown rice, cooled
• 2 whole red apples, cored and diced
• 1 cupcelery, chopped
• 3/4 cup nuts, coarsely chopped
• 3/4 cup dried cranberries

Cooking Process:
1.  Combine Yogurt and mayonnaise in large bowl.
2.  Add remaining ingredients and mix well.
3.  Chill then serve.

With the abundance of fresh fruit and vegetable salads in Hawaii, its no wonder that we love our salads!!

Garden Tacos Salad Recipe

Garden Tacos - A recipe by Carol Nardello - Author of a Sweet Dash of Aloha shares this healthy and affordable recipe presented by AlohaCare.  Visit the AlohaCare website.

Prep Time: 10 | Cook Time: 0 | Ready In: 10

Ingredients:

• 2 tomatoes, chopped
• 1/2 sweet onion, minced
• 1/2 jalapeno pepper, cored, seeded, and minced finely (optional)
• 1 clove garlic, minced
• 1/2 lime for zest and Juice
• 1/4 cupcilantro, chopped (optional)
• 2 (6 oz.)cans tuna packed in water, drained
• 8 large Romaine leaves, washed and stems removed
• 3/4 cup Cheddar cheese, grated

Cooking Process:

1   Prepare salsa in a medium bowl by combining the tomatoes, onion, jalapeno, garlic, lime zest and juice.
2.  Mix well and chill until needed.
3.  Combine drained tuna fish with prepared salsa, mixing well.
4.  Spread out Romaine leaves and evenly divide filling among them.
5.  Sprinkle with cheese and serve.

With the abundance of fresh fruit and vegetable salads in Hawaii, its no wonder that we love our salads!!

Halm’s Enterprises Kalua Pig Kim Chee Fried Rice

Mike Irish - the owner of Halm’s Enterprises, Keoki’s Lau Lau & Diamond Head Seafood makes a local favorite: kalua pork (Hawaii’s version of pulled pork), kim chee fried rice. Watch this episode on Cooking Hawaiian Style!

Prep Time: 5 | Cook Time: 10 | Ready In: 15

Ingredients:

• 1 lb. Kalua Pork (pulled pork)*
• ½ onion, minced
• 4-5 cups cooked rice (day old if possible)
• 2 tablespoons vegetable oil
• 2 tablespoons sesame oil
• 2 tablespoons oyster sauce
• 2 tablespoons Aloha Aloha shoyu
• 2 cups Halm’s kim chee, rough chopped
• 1 bunch green onions, chopped
• 1 packet Hawaiian Pride Kim Chee seasoning
• Salt & pepper to taste

Click to make your own pulled pork or kalua pork recipe in the oven or crockpot.

Cooking Process:

To make korean kalua pork (pulled pork) Heat wok and ad sesame and vegetable oil.  Get wok really hot until oil starts smoking.  Add onion and cook for 1-2 minutes.  Add Kalua pig and toss with onions for about 1 minute.  Add rice and toss until the rice is nice and coated and is incorporated with kalua pig (about 4 minutes).  Add chopped kim chee and kim chee seasoning packet.  Toss well and cook for another 2-3 minutes. Finish seasoning with oyster sauce, shoyu, salt and pepper if necessary.

how to serve:

Serve kalua pork (pulled pork) kim chee fried rice by itself a sit is a meal by itself or as a side dish.

Chicken Pesto Alfredo Recipes

This is just a quick easy pesto alfredo to make at home. I used bottle sauces to make it super fast and easy. It’s great to take the time and make sauces from scratch but if you are in a hurry then this is the way to go! It would also be great plain without the chicken or with sautéed garlic shrimp on top. Kids love it most because it’s a great change from the normal mac and cheese.

I keep extra sauce for the next day leftovers if any because the noodles are a bit drier and you can rehydrate them in a pot by adding more pesto and alfredo. ENJOY!!

Prep Time: 5 minutes | Cook Time: 30 minutes | Ready In: 35 minutes

Ingredients:

• 3 lb. thin boneless skinless chicken breast
• Salt and pepper to taste
• 1 tbsp. Olive oil for frying
• 2 boxes fettuccini noodles
• 4 heaping tbsp. pesto (bottled fine)
• 3 bottles alfredo sauce
• Fresh grated parmesan
• Fresh chopped parsley to garnish

Cooking Process:

Salt and pepper chicken breas. Fry in sauté pan, set aside. Boil noodles and drain. In a large pot put in noodles and add sauces. Warm and mix well.

how to serve:

Serve with sliced chicken breast. Sprinkle fresh grated cheese and parsley

For more delicious hawaiian Recipes visit here@ hawaiian Style Chicken Recipes

Top 5 Macadamia Nut Recipes for a Romantic Evening

Macadamia nuts are the most cherished ingredients in the Hawaiian recipes. From puddings to rice recipes, the nuts are used abundantly and with a guilt-free attitude. If you are looking for a Hawaiian recipe to set up a romantic evening, try these 5cherubic items for a memorable experience.

1.  Yoghurt Salmon-Crusted with Macadamia Nuts:

In 30 minutes flat, you can have the most delicious combination of crunchy sea food. The de-skinned salmon marinated with choicest of spices and herbs gives this Hawaiian nut recipe a delicious aroma. This special romantic recipe gets its lip smacking taste from the salmon steaks dipped in egg white, cinnamon and pepper. Once dipped, the fish fillets are coated with nuts. 

Top the fried or roasted fish fingers with cheese, coriander, lime juice and pineapple slices. Serve it hot with Java Plum yoghurt, soy sauce, shrimp paste and hot rice cake.

2.  Rainbow Fruity Macadamia Ice Cream Trifle:

A ravishing dessert recipes, the Hawaiian trifle is the go-to item for a romantic couple in the summer setting. Set on a sponge cake base, the multiple layers of Hawaiian fruits like pineapple, strawberry guava, mangoes and strawberries turn the rather plain looking cake into a delicious extravaganza of taste, colour and fragrance.

Sprinkle a fresh tart of lime juice and, mango pulp over macadamia and yoghurt cake. For best results, use unsalted macadamia nuts and Greek yoghurt. Topped with chocolate chips and cookies, butterscotch, relish this dessert with a layer of vanilla cream, hot chocolate syrup and roastedmacadamia nuts.

3.  Ahi Poke salad with Cilantro and Macadamia nuts:

Similar to your salmon crusted yoghurt fillets, the ahi tuna is an enticing aromatic lunch item for a couple. Dashed with garlic, carrots, pumpkin seeds, soy sauce and celery, the chestnuts and macadamia give this wet and fresh recipe a crunchy bite. Served with fresh black and green caviar, the ahi poke salad can be prepared using Mahimahi and Ono as well.

4.  Broiled pineapple and sweet potato macadamia casserole:

Love for pineapple is evident in this macadamia recipe where the best of baking skills come in play. Mix the pineapple slices, coconut, sweet potatoes, brown sugar, eggs and vanilla extract in a big bowl. Put pecans and butter, stirred with condensed milk.Pre-heat the oven at 350 degrees and bake the casserole for 30-35 minutes till the item turns golden brown with a thick crust. Top the casserole with Canned pineapples, yam and apple. Add extra layer of caramelise fruits with a dash of vanilla cream.  Serve it cold with croissants and buns.

5.  Roasted Macadamia Nut Ice cream with Caramel Honey Sandwich:

A cool combination of ice cream and crunchy waffles, the roasted macadamia nuts can be relished between a lavish spread of honey-buttered cookies, buns and bread sandwich.

Often ranked as an exotic dessert, the sandwich ice cream has a quirky appeal to it, thanks to the creamy and sugary taste. 

Best thing about them? They all take less than 30 minutes to cook! So that you can be with your loved one much longer.

Rigatoni w/Portuguese Sausage

A simple local-style pasta with Portuguese sausage and a creamy tomato sauce.  You can have a nice dinner in 30 minutes!

Prep Time: 10 | Cook Time: 25 | Ready In: 35

Ingredients:

• 2 tablespons butter
• 1 tablespoon olive oil
• ½ onion, liquified in blender
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon hot pepper flakes
• 1 lb Portuguese sausage, sliced
• 1 28 ounce can plum tomatoes, drained
• ¼ cuptomato paste
• ¼ cup heavy whipping cream
• 12 ounces rigatoni
• fresh grated parmesan cheese for garnish (optional)
• fresh basil, garnish (optional)

Cooking Process:
In a large saucepan, melt butter over medium heat. Add olive oil and sauté onion and garlic for 2 min. Stir in oregano, basil, salt and hot pepper flakes and cook for 1 min. Add Portuguese sausage; cook, stirring, for about 5 min or until cooked through. Blot excess fat using paper towel.  Break tomatoes up with hands and add to pan. Stir in tomato paste and cream. Bring to a boil; reduce heat and simmer uncovered, stirring occasionally for 15 min.

Bring a large pot of salted water to the boil. Add pasta; cook according to package directions. Drain well; return to pot. Pour in the sauce, stirring until pasta is well coated. Garnish with Parmesan cheese and fresh basil optional.

For more hawaiian Recipes visit here@ Pork Recipes

Crockpot Kalua Pork (Pulled Pork) Recipe

The crockpot is the perfect method for making juicy, succulent kalua  pig or kalua pork.

Prep Time: 5 | Cook Time: 16-20 hours | Ready In: 16-20 hours

Ingredients:

• 1 (6 pound) pork butt (or shoulder) roast
• 1 ½ Tablespoons Hawaiian Sea Salt….(we used Kosher salt)
• 1 Tablespoon liquid smoke flavoring

Cooking Process:

Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in slow cooker.  Cover and cook on Low for 16 to 20 hours, turning once during cooking time.  Remove meat from slow cooker and shred, adding drippings as needed to moisturize.

Find more delicious Recipes@ Crockpot Kalua Pork Recipes

Saimin Tempura Noodles Recipe

Tempura saimin - My aunty used to always make this recipe and it comes out tasting so good!  The version made in the picture is without the vegetables, but you can add any of your favorites like char siu, green onion, spam etc.

Prep Time: 15 | Cook Time: 30 | Ready In: 45

Ingredients:

• 1 pkg. imitation crab
• 3 carrots, cut julienne
• 1 lb. green beans, cut julienne
• 1 pkg. saimin noodles, prepared with no broth.
• 2 cups flour
• 1 can 7-up
• About  4 cups oil, for deep frying

Cooking Process:

Heat oil on stovetop. Create batter using the flour and 7-up to desired thickness. Mix in vegetables and imitation crab. Add cooked, cooled saimin to the batter. Drop Tbsp at a time into the hot oil.  Cool on elevated wire rack.

Editor’s Note: I place saimin in muffin tins and allow to set in the refrigerator before dipping in tempura sauce to give the tempura more shape as shown above.

how to serve:

Serve with a side of tempura dipping sauce.

Find more delicious recipes click here@ Noodle Recipes

Adobo Fried Rice Spam Musubi

Try Chef Adam Tabura's adobo fried rice spam musubi created for Spam brand as part of the Aloha Plate recipe collection which can be found on Spam Brand's website.  This recipe incorporates Chef Adam's famous adobo spam fried rice and combines it into a fried rice spam musubie!

Prep Time: 5 | Cook Time: 5 | Ready In: 10

Ingredients:

Adobo Fried Rice Spam Musubi

• 1 12-ounce can SPAM Less Sodium, diced small
• 4 oz Adobo reduction to garnish, glaze consistency
• 1 oz Garlic, minced
• 2 oz Yamasa soy
• 3 oz Onion, small diced
• 1 oz Sesame oil
• 2 oz green onion, slice for garnish
• 3 Eggs, scrambled separately, cooked flat
• 2 lbs steamed rice, cooked and cooled ahead
• 4 sheets Japanese Nori, cut in half

Cooking Process:

To make this amazing adobo spam fried rice spam musubi, heat large nonstick wok or sauté pan. Start with marinated SPAM® Less Sodium and cook for 4-5 minutes or until it starts to caramelize. Then add garlic and cook for 2 minutes or until garlic is soft. Add onions and oils and cook for 2-3 minutes. Then add rice and adobo reduction and stir fry for 3-4 minutes on medium-high heat, working the wok/pan so there is no sticking. Cook eggs separately. Then add egg, green onion and soy to rice mixture to finish. Fried rice should be sticky or tacky to mold in Nori and cut into bite sized pieces for easy eating.  Adjust seasoning if needed! Black pepper is always a great way to season adobo fried rice spam musubi.

how to serve:

No nutritional information is available for this spam musubi recipe.

Find here for more delicious Spam Musubi Recipes at Cooking Hawaiian Style.

Spam Gyoza Recipes

Gyoza made with Hawaii's favorite canned meat... Spam!  If you love spam, you will love this recipe!

Prep Time: 10 | Cook Time: 2-3 | Ready In: 12-15

Ingredients:

• 36 round gyoza or won ton pi
• water as needed
• 2 tablespoons vegetable oil
• 1/4 cup water, as needed

Filling:

• 1 (12 oz.) can spam, minced*
• 1 large egg, slightly beaten
• 2 dried shiitake mushrooms, soaked in water, stems removed, minced
• 1 tablespoon Aloha shoyu
• 1 tablespoon mirin (rice wine)
• 1/2 teaspoon salt
• 1/2 teaspoon sesame seed oil
• 4 stalks green onion, minced
• 1 cup cabbage, finely minced

Gyoza Dipping Sauce:

• 2 tablespoon rice vinegar
• 2 tablespoon Aloha shoyu
• 1/4 teaspoon Japanese chili sesame oil
• Pinch togarashi

Cooking Process:

For the dipping sauce, combine all ingredients in a small bowl. Hold for service.

*In a food processor, pulse spam until finely minced. Transfer into a mixing bowl; add remaining filling ingredients. Place a heaping tablespoon of filling in the middle of wrapper. Moisten edges with water as needed. Fold in half; flute edges to seal well. Fold wrapper crimping pleats in edges to seal. In a skillet over medium high heat; warm oil. When skillet is hot, place gyoza in a single layer, flat side down; cook until browned evenly. Add water to skillet; cover and steam 2-3 minutes. Serve with favorite dipping sauce. Makes 36.

*Note: Gyoza freezes well. Place gyoza on baking sheet and place in freezer. Transfer frozen gyoza into ziplock bag; store up to a month. When ready to prepare; do not defrost. Cook while still frozen.

Find here for more delicious Spam Recipes at Cooking Hawaiian Style.

Top 6 Popular Hawaiian Ice Cream and Shave Flavours for the Kid in You

Relive the lost moments of childhood and turn your youth into a merry making spree with rich and flavoursome Hawaiian ice creams. Collected from across the world, the Hawaiian ice creams and shave ice are some of the most enticing items that the locals and the tourists relish with zealous excitement.

Here are 6 bountiful flavours straight from the Hawaiian streets.

1.  Adzuki Beans:

Though a Japanese speciality, the adzuki beans owe their origin to the valleys around China and Northern Himalayas. Available in a variety of colours, the Hawaiian ice creams and shaves use white, red and grey ones more prominently. 

It looks like vanilla, but has a rather exotic flavour. Adzuki bean ice cream is the perfect beach-side evening stuff you can enjoy with Apple crumbs.

2.  Hawaiian Li Hing:

A salty dried plum, it is a Chinese flavour but now has its new address in Hawaiian streets. Rightly called the “Traveling plum’, Li Hing flavoured ice creams deliver a sweet-salty pique that most individuals love to indulge in! 

Often serves with haupia, Li Hing flavour has toasted coconuts and cinnamon to turn it into a crunchy affair.

3.  Lilikoi:

The joy of munching on a cone of lilikoi is unbeatable. A kind of passion fruit variety, lilkoi is distinctly identified from other passion fruit flavours by its pulpy taste and yellow tart-like appearance. Ice creams in Hawaii use lilkoi seeds as well, for that crunchy bite, and it has a great compatibility with other ice-cream ingredients like vanilla, chocolate, butterscotch and brown sugar.

In Hawaii, Lilikoiice creams and custards are winners all the way up.

4.  Kona Coffee:

You just can’t miss the royalty of a Kona coffee ice cream. Grown on the slopes of Hualalai and Mauna Lao in Kona District of Big Islands in Hawaii, Kona is the most expensive coffee in the world! 

Also called Kope, Kona coffee ice creams are prepared using a mix of other popular coffee brews like Brazilian, Jamaican and Cuban. Major ingredients used in the coffee ice creams are whey extracts, guar gum, carob bean gum and caramel.

5.  Java Plum:

A very exotic variety of plum found in Hawaii, the yoghurts and ice creams available in this flavour are not just mouth-watering but also considered godly in its appearance. Relished in its seeded as well as de-seeded versions, java plum looks very similar to the black currants but has a tangy flavour. Other popular items made out of java plum in Hawaii are puddings, mousse and sherbets. 

6.  Strawberry guava:

Exclusive to the Big Island of Hawaii, the wild strawberry guavas is used to prepare flavoured Hawaiian beverages, yoghurts and ice creams. Also called as Cherry guava, the juicy pulp is used to make jelly like ice creams and often considered as a potent replacement for coffee.

Apart from these exotic flavours in Hawaiian ice creams, the likes of Black Sesame, Hawaiian Mocha, lychees, Sugai mangoes also make a wonderful list of fruity appetisers.

Homemade Guava Jam Pop Tarts

I think most of us have grown up eating pop tarts and this is a recipe using Hawaiian guava jam which my kids absolutely love!  Its also a fun recipe that the kids enjoy making in the kitchen.

Prep Time: 30 | Cook Time: 20-25 | Ready In: 60+

Ingredients:

Pastry:

• 2 cups (8 1/2 ounces) all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
• 1 large egg
• 2 tablespoons (1 ounce) milk
• 1 additional large egg (to brush on pastry)

Guava Jam Filling:

• 3/4 cup guava jam
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water

Glaze:

• 2 cups confectioner’s sugar
• 2 tablespoons light corn syrup
• 2 tablespoons whole milk
• candy sprinkles (optional)

Cooking Process:

Guava jam filling:

Mix the guava jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

Dough:

Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately  or wrap each half in plastic and refrigerate for up to 2 days.

Assembly:

If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12". [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3" x 4" rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Remove the tarts from the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.

Glaze:

In a small bowl, whisk together the confectioner’s sugar, corn syrup and milk. On a piece of parchment paper test the glaze by spreading it with a rubber spatula. If it is not smooth, add a touch more milk. Spread the pop tarts with the glaze and top with sprinkles.

For more Delicious Recipes Visit here@ Hawaiian Kids Recipes

Spicy Garlic Lime Chicken Recipe

A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.

Ingredients:

• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 4 boneless, skinless chicken breast halves
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 3 tablespoons lime juice

Cooking Process:

Prep: 5m | Cook: 20m | Ready In: 25m

• In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
• Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Tip:

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

For more Chicken Recipes visit here@ Hawaiian Chicken Recipes

Grilled Fish Steaks Recipes

Ingredients:

• 1 clove garlic, minced
• 6 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 2 (6 ounce) fillets halibut

Cooking Process:

Prep: 10m | Cook: 10m | Ready In: 1h 30m

• In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
• Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
• Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
• Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

Note:

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Tip:
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

For more delicious recipes visit here@ Hawaiian Seafood Recipes

Hawaiian Slow Cooker Mediterranean Stew Recipe

A nice hearty stew that is wicked easy.

Ingredients:

• 1 butternut squash - peeled, seeded, and cubed
• 2 cups cubed eggplant, with peel
• 2 cups cubed zucchini
• 1 (10 ounce) package frozen okra, thawed
• 1 (8 ounce) can tomato sauce
• 1 cup chopped onion
• 1 ripe tomato, chopped
• 1 carrot, sliced thin
• 1/2 cup vegetable broth
• 1/3 cup raisins
• 1 clove garlic, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon paprika

Cooking Process:

Prep: 30m | Cook: 10h | Ready In: 10h 30m

In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.

For more delicious hawaiian Recipes visit here@  Hawaiian Slow Cooker Recipes

Vegetarian Korma Recipes

This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.

Ingredients:

• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 tablespoons ground unsalted cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish

Directions:

Prep: 25m | Cook: 30m | Ready In: 55m

• Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
• Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

For more Vegetarian Recipes Visit here@ Hawaiian Vegetarian Recipes

Adobo SPAM Musubi Recipe

Try Chef Adam Tabura’s adobo SPAM musubi created for SPAM® brand as part of the Aloha Plate recipe collection which can be found on the Spam brand website: http://www.spam.com/recipes/Aloha-Plate  Visit the SPAM® brand website for more Aloha Plate recipes.

Prep Time: 5 | Cook Time: 5 | Ready In: 10

Ingredients:

• 1 12-ounce can SPAM Classic, cut lengthwise Julienne (thin slice)
• 4.5 oz white steamed rice, cooked ahead of time
• 4 sheets Japanese nori, cut in half
• 1 oz olive oil
• ¼ cup apple cider vinegar
• ¼ cup mirin, rice vinegar
• ¼ cup water
• 2-3 cloves garlic, chopped
• 2 Tbsp green onion whites, cut in half lengthwise
• 2 bay leaves, cracked
• ½ Tbsp black peppercorn, crushed fine

Cooking Process:

To make this delicious spam musubi recipe, Mix water, vinegars, garlic, green onion white, bay leaf and black peppercorns. Marinate SPAM® Classic in Vinegar for 4 hours.2Heat a medium sauté pan and remove SPAM® Classic from marinade, draining well. With light oil in pan, sauté SPAM® Classic on both sides for 2-3 minutes on each side. Then add marinate to pan with SPAM® Classic and simmer for 3-4 minutes or until sauce becomes lightly sticky. Remove from heat and place on rice and wrap with Nori. Serve Adobo spam musubi warm.

Nutritional Information:
No nutritional data is available for this adobo spam musubi recipe.

More checkout our recipes@ Hawaiian Rice Recipes

Hawaiian Pulled Pork Sandwiches

Ingredients:

• 1 packet teriyaki marinade (recommended: McCormick Grill Mates)
• 1 tablespoon paprika
• 1 teaspoon fresh ground pepper
• 3 ½ pounds pork shoulder
• ½ cup chicken broth
• ½ cup brown sugar
• ¼ cup soy sauce
• 1 cup chili sauce
• 1 (6-ounce) can pineapple juice
• 1 medium onion, chopped
• 2 carrots, chopped
• 8 hamburger rolls

Hawaiian Sauce:

• 2 tablespoon canola oil
• 1 tablespoon ginger, chopped
• 2 teaspoons garlic, chopped

Directions

• In small bowl, combine teriyaki mix, paprika and pepper.
• Coat the pork the with rub mixture, patting until all rub is used. Set aside.
• In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.
• Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily.
• Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping. Reserve the remaining pulled pork for the Round 2 Recipes, Pulled Pork Pot Stickers and Hawaiian Pizza.

Hawaiian Sauce:

• In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.
• Use the leftover sauce from this recipe to make Hawaiian Pizza, and use the leftover pork to make Pork Pot Stickers.

Find more pork recipes visit here@ hawaiian Pulled Pork Recipes

Hawaiian Style Chicken Panang Recipes

When I invited Gordon Lum to do an episode on our Cooking Hawaiian Style TV show, I asked him what his most popular dish is. He said that “hands-down, Hawaiian Style chicken panang” was his most popular dish. Whenever he made it for pot lucks or one of Popo June Tong’s foodie group gatherings, that people would rave about this dish. What makes this dish so special? Macadamia Nuts! This dish is perfect in every way…perfectly spiced, balanced and it has that something extra special which is attributed to the use of macadamia nuts. This is a must try recipe!

Prep Time: 15 | Cook Time: 10-15 | Ready In: 25-30

Ingredients:

• 2 lbs. boned chicken thighs
• 2.5 tablespoons panang curry paste (2 oz Mae Ploy brand)
• 19 ounces coconut milk (or 1 can Mae Ploy brand)
• 3 tablespoons roughly ground Island Princess Hawaii macadamia nuts (unsalted)
• 2 tablespoons turbinado or raw sugar
• 3 finely diced Kaffir Lime leaves
• 2 teaspoons fish sauce to taste
• 1 sliced bell pepper (any color)
• 1 sliced onion
• 1 cup flour (for dredging)
• 4 tablespoons oil
• Hawaiian salt to taste
• pepper to taste
• 4-5 Thai Basil leaves (optional)

Cooking Process:

Rinse then dry the boned chicken thighs. Lightly salt and pepper the thighs on both sides and then dredge in flour, shaking off the excess flour. Heat the Dutch oven and add oil. Sear both sides of thighs until it becomes a light golden brown (about 70% cooked). Set thighs aside. While they are cooling, slice the bell pepper/onion; finely dice the Kaffir Lime leaves, and roughly grind/chop the macadamia nuts. After the chicken thighs cool, cut into chunks.

Heat (about ¼ cup) the oil and add the curry paste, searing the paste for a minute. Add the chicken chunks and stir until the chunks are coated with the paste. Add the peppers and onion and stir until they are also coated. Add the coconut milk, Kaffir lime leaves, turbinado sugar, macadamia nut, and fish sauce to the pot. Bring to a boil, then lower the heat and simmer for about 10-15 minutes. Garnish with basil leaves.

Green Tea Ocean Salad Recipe

On my travels back to Hilo we were blessed with a similar salad and it got me going to create this version using green tea somen noodles. The green tea noodles adds depth in flavor and a different twist to your favorite and similar potluck creations.

Prep Time: 30 minutes | Cook Time: 5 minutes | Ready In: 35 minutes

Ingredients:

• 1 package prepared green tea noodles
• 3 leaves of lettuce, chopped
• 1 small container ocean salad, prepared*
• 1 cup imitation crab, chopped
• 1 block kamaboko, chopped
• 3 eggs, omelet style, cut into strips
• ¼ cup teagu, chopped
• 5 green onions, chopped
• ½ cup nori, shredded
• 1 somen style sauce/Asian dressing

Cooking Process:

In 9" x13" pan, layer ingredient sstarting with noodles, then lettuce, ocean vegetables etc. until all ingredients have been added. Drizzle with your favorite Asian dressing or your favorite somen sauce. Sprinkle with shredded nori.

Note: You can also find dried ocean salad mix online. To use, just add water to re-constitute and use in recipe as directed.

For more delicious hawaiian recipe visit here@ Hawaiian Seafood Recipes

Kelly Boy & Leolani DeLimas Lu Pulu

Kelly Boy & Leolani Delima of Kapena joined us on the island of Lanai for a special episode of Cooking Hawaiian Style making this Tongan dish call lu pulu to pay tribute to his Tongan brothers.  Lu pulu is made with taro or luau leaves, beef brisket and coconut milk.  This is one of my new favorite comfort dishes.

Prep Time: 15 | Cook Time: 5-8 hours in slow cooker | Ready In: 5-8 hours (slow cooker)

Ingredients:

• 4 lbs. fresh beef brisket or corned beef brisket
• 1 large sweet onion
• 2 bags luau leaf
• 2 - 12 ounce coconut milk
• 3 ti leaves

Cooking Process:

In a slow cooker place the 3 ti leaves to cover the bottom and sides of slow cooker. Dice the large sweet onion and place in the slow cooker. Then, place fresh corned beef, cleaned luau leaves and coconut milk. Cover slow cooker and cook on high for 5 hours or low for 10 hours.

Note: If you use corned beef brisket, I would recommend either doubling the amount of luau leaf and coconut milk or boil the corned beef brisket for 1 hour, empty water and add fresh water to avoid it being too salty.

For more hawaiian recipes visit here@ Hawaiian Beef Recipes