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.

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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

Kim Chee Lumpia Recipe

This is a similar recipe to how I like making my basic lumpia. It's pretty much the same thing without the Kim chew and hot sauce. The long rice gives it a nice texture and makes it stand out over typical won ton style.

The long rice seems to work better with lumpia. You can make it your own creation by adding in pork belly, chopped teriyaki, bulgogi, Kalb etc. instead of ground pork. They would all work perfectly with this creation. I get a little lazy sometimes so I use the Cole slaw mix.

The dipping sauce can be a wide variety as well which makes this nice to. Best of all takes a little time to prepare and you can double batch and freeze for your next party or emergency appetizers.

Prep Time: 20 minutes | Cook Time: 20 minutes | Ready In: 40 minutes

Ingredients:

• 1 1/2 lbs. ground pork
• 1/4 cup chopped onion
• 1/2 cup chopped kim chee, (drain and reserve juice)
• 2 cups Cole slaw mix (or slice cabbage and carrots)
• 2 cups bean sprouts, cut in half
• 4 green onion, chopped
• 2 bundles of long rice, cooked and cut in half
• 4 shitake mushrooms, soaked and diced

Seasoning Sauce

• 1/4 cup Aloha Aloha shoyu soy sauce
• 2 tablespoons sugar
• 2 tablespoons sesame oil
• 3 cloves garlic, minced

Cooking Process:

Fry pork in a 2 tablespoons of oil, season with salt and pepper, drain excess fat. Add in chopped onion and fry for few minutes. Add in chopped kim chee and kim chee juice, fry few minutes(you may want to add more or less for intensity of heat or if you want super spicy add in kim chee base sauce at this point). When the pork soaks into the juices, add in shoyu sauce micture 1 tablespoon at a time. (Add according to your taste). Add in vegetables and shitake, fry for a few more minutes. Add in cooked long rice, add more sauce mixture to coat and stir fry. Roll mixture in lumpia wraps. Freeze or deep fry in vegetable oil

how to serve:
Optional Sauce

• 3/4 cup. sweet chili sauce
• 1 teaspoon Aloha shoyu (soy sauce)
• 1 teaspoon seasame oil
• 2 chopped green onion

**tastes good as is, but use sauce as an optional condiment

For more Delicious recipes visit here@ Hawaiian Korean Recipes

Easy Meatloaf Mashed Potato Casserole

This is my quick and easy version of Sheppards pie - its basically an easy meatloaf recipe with creamy mashed potatoes on the top.  The potatoes are nice and creamy with a crispy crust - classic comfort food! 

Ingredients:

• 1.5 - 2 lbs. ground beef
• 1 packet lipton onion soup mix (dry mix)
• 2 eggs
• 3-4 russett potatoes
• 1 cup frozen peas (optional) *defrost peas

Mashed Potatoes

• 1/4 cup butter
• 1/4 - 1/2 cup cream (to your preference)
• salt and pepper to taste

Cooking Process:

• Boil potatoes with just enough water to cover.  Once cooked, skin potatoes and mash in a bowl.  Add butter, cream, salt and pepper.  You can adjust the amount of milk to achieve consistency to your preference.  Just ensure that the potatoes aren't runny.
• In bowl, mix ground beef, onion soup mix, peas (optional) and eggs.  Mix well and flatten into a 8x6" or 8" x 8" pan.  For best results, use a ceramic pan.
• Layer mashed potatoes over meatloaf mixture and cook at 350 for 1 hour.

*Note - If you are using a metal pan, it may take up to 20 minutes longer to cook.

Goes well with Killer Brown Gravy!!

For more Delicious recipes visit here@ Hawaiian Beef Recipes

Brother Nolands Manini Soup

Brother Noland takes us "back to the bush" on the set of Cooking Hawaiian Style making his manini soup.

Ingredients:

• 1 or 2 manini
• 1 cluster of garlic, crushed
• 1 onion, rough chopped
• 2" piece fresh ginger, crushed
• 1 tomato, diced
• 4-6 cups water
• Salt and pepper to taste

Cooking Process:

Remove entrails from fish. There is no need to scale manini fish, the skin has a sandpaper like texture instead of scales . Rinse and clean fish and set aside. Fill medium sized pot with water, add all ingredients and slowly bring to boil. Taste and season with salt and pepper to taste.

Watch new episodes of Cooking Hawaiian Style Monday nights at 7:30pm HST with repeats all week on OC16 channels 12 & 1012. Get all of these Hawaiian recipes on http://CookingHawaiianStyle.com.

For more Delicious recipes visit here@ Hawaiian Soups Stews Recipes

Jesse Lipman's Curried Kabocha & Lentil Stew

We have been very fortunate to collaborate with the gang at AlohaCare Hawaii and their efforts and involvement with the community.  They have been promoting healthy and affordable eating which is very important with diabetes and obesity on the rise in Hawaii. They introduced us to Jesse Lipman who has been doing some amazing things with local ingredients and teaching the keiki how to use them in the kitchen. This dish that he cooked on the show has to be one of my favorite healthy recipes. If you haven't had the opportunity to try lentils or aren't sure if you would like it, try this recipe... I think you will be impressed!

Ingredients:

• 1 kabocha squash, trimmed, seeded & cut into bite sized pieces
• 2 cups lentils, washed & drained
• 1 large bunch kale
• 5 cups vegetable broth
• 1 head garlic, chopped
• 1 Onion, chopped
• 2-3 fingers of olena, chopped
• Salt & pepper to taste
• 1 teaspoon curry powder
• 4 tablespoons butter*
• 1 tablespoon olive oil
• 2-3 curry or sage leaves

*exclude butter for vegan

Cooking Process:

Heat a deep pan or medium stew pot over medium heat and add  1 olive oil and curry powder.  Sautee onion, then add olena, and garlic. Lightly salt and pepper to taste.  When onions and garlic start to brown, add lentils and stir until everything is mixed well, cook 2-3 minutes.  Add a little olive oil if pan gets dry.  Add 4 cups vegetable broth, cover pan, adjust heat to simmer.  While lentils cook start another sautee pan with butter and the curry or sage leaves and gently simmer. Butter can turn brown but should not burn.  As lentils begin to soften (about 10 minutes) add kabocha. Also, add the leftover vegetable broth if stew gets too thick.  Kabocha and lentils should soften together after 10-15 minutes of cooking. At this point taste for seasoning, add additional salt, pepper, curry powder if needed.  Add the kale and stir gently. Cook 2-3 minutes. Strain the herb butter into the stew pot and gently stir or drizzle a little of the butter on each serving bowl instead.

For more Delicious recipes visit here@ Hawaiian Vegetarian Recipes

Gordon Lum's Chicken Look Funn With Chinese Noodles

Gordon Lum makes his popular Chinese look funn noodles with chicken - look funn is similar to chow fun but it comes in flat sheets and is cut into thin noodles.  The texture is a little more tender than chow fun noodles.

Ingredients:

• 6 sheets plain look funn (5 pounds), sliced into noodles
• 3 chicken thighs, boned and sliced thin
• 0.5 lbs green beans (or Chinese peas, sweet peas), sliced
• 0.5 lbs carrots, julienned
• 1 lb bean sprouts
• 4 tablespoons mushroom Aloha shoyu soy sauce
• oil
• Hawaiian salt
• Chinese parsley or green onions, garnish (optional)

Marinade:

• 2 tablespoons oyster sauce
• 2 tablespoons Aloha Aloha shoyu
• 1 teaspoons Hawaiian salt
• 1 tsp sesame seed oil
• 1 tsp liquor (whiskey, sake, sherry, etc.)
• 2 Tbsp vegetable oil
• 0.5 tsp sugar
• 0.5 inch ginger, smashed
• 2 cloves garlic, smashed

Cooking Process:

Rinse then dry the boned chicken thighs and slice thinly. Combine the marinade and add the chicken. Mix well and refrigerate for 30 minutes or as long as overnight.  Heat the oil in a wok or a large pot. Remove the ginger and garlic from the marinade and sear in hot oil for 30 seconds and then discard.  Sear the chicken in a wok/large pot and remove the chicken from the heat when it is 70-80% cooked.

Add a tablespoon of oil and sear the beans and carrots. Add a pinch of Hawaiian salt and a dash of sesame seed oil. Saute for 2 minutes. Add the chicken back and mix for 1 minute. Add the sliced look funn and mix constantly while slowly adding the mushroom shoyu until the look funn is between a light and medium brown in color. While still mixing, sprinkle in 2 teaspoon of Hawaiian salt. Taste and add more Hawaiian salt only if needed.  Add the bean sprouts and mix until the bean sprouts just begin to wilt but are still slightly crisp. Turn off the heat and transfer the look funn to a large bowl. Garnish with Chinese parsley and/or green onions and serve.

More check out@ Hawaiian Chinese Recipes

Noh Easy Kalbi Ribs Recipe

Korean BBQ made easy using NOH Foods Korean Barbecue Seasoning Mix! Cooking was never easier!

Ingredients:

• 3 packages NOH Korean Barbecue Seasoning Mix
• 1 ½ cup water
• 3 tablespoons vegetable oil
• 3 tablespoons sesame oil
• 3 lbs beef short ribs

Cooking Process:

Combine contents of package with water, cooking oil and sesame oil and blend/stir well.  Marinate short ribs in sauce for 2 to 4 hours. (For best results, marinate overnight.) Barbecue, broil, or pan fry the short ribs, basting frequently. Easy & Ono!

For more hawaiian Recipes Visit here@ Hawaiian NOH Foods Recipe

Hoisin Chicken Skewers Recipe

Super simple recipe for very flavorful hoisin chicken skewers - perfect for the BBQ grill and for potluck gatherings!

Ingredients:

• 2 ½-3 lbs. boneless, skinless chicken thighs, 1-inch pieces
• Wooden skewers; soaked in water 30 minutes
• Garnish: chopped green onion

Marinade:

• ½ cup hoisin sauce
• 2/3 cup ketchup
• ¼ cup Aloha Shoyu
• 3 tablespoons sugar
• 2 tablespoons white wine vinegar
• 1 teaspoons chili garlic paste

Cooking Process:

In a shallow dish; combine marinade ingredients. Marinate chicken pieces 30 minutes. Thread chicken pieces onto skewers. Grill until cooked through. Garnish with green onion. Serves 4-6.

More checkout here for@ Hwaiian Chicken Recipes

Maile Symmonds Uni Tobiko Bucatini

Maile Symmons of Maile’s Thai Bistro and Bellini’s Bistro and Bar joins us again on Cooking Hawaiian style to make her uni tobiko bucatini.

Ingredients:

• 4 ounces bucatini
• 4 ounces sea urchin
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 galic cloves, minced
• 2 tablespoons heavy cream
• 4 tablespoons pasta water
• 1/8 teaspoon black pepper
• ½ teaspoon black tobiko
• 2 large shrimp

Cooking Process:

In a mini blender combine uni and butter, set aside. In a large pot of boiling water add salt and cook pasta until al dente (about 7-8 min). Just before draining measure out ½ cup of cooking water. Drain pasta and set aside.

Season shrimp with salt and pepper. In a hot pan, pan-sear shrimp until cooked and set aside. In same pan add olive oil and garlic (make sure not to burn garlic) stir for a min. Now add uni puree, reserved pasta water, and salt and pepper. Stir for a couple minutes and slowly add heavy cream. Add black Tobiko and pasta turn off heat and fold pasta and sauce together. Plate and garnish pasta with shrimp.

See more seafood recipes visit here@ Hawaiian Seafood Recipes

Gordon Lum’s Island Spare Ribs w/Black Bean Sauce

Gordon Lum comes from the family that created Lum’s char siu sauce which is still sold worldwide in stores.  We met Gordon through Popo June Tong who was also a guest on our Cooking Hawaiian Style TV show.  Gordon’s spare ribs with black bean sauce is made the old, traditional way with lots of love.

Ingredients:

3.25 lbs. island spare ribs cut into bite sized pieces

Black Bean Sauce:

• 4 Tbsp salted black beans
• 3 cloves garlic
• 4 tsp oyster sauce
• 4 tsp liquor (whiskey, sake, sherry, etc.)
• 4 tsp vegetable oil
• 2 tsp Hawaiian salt
• 1 tsp sugar
• 4 Tbsp corn starch
• 1 stalk green onions

Cooking Process:

Rinse the spareribs to remove bone chips etc. then drain.  Rinse the salted black beans, hand squeeze to remove water and rough chop. Peel and finely chop the garlic. Thinly slice the green onions.  Combine the Black Bean Sauce ingredients into a bowl and mix.  Add the island spareribs to the bowl and mix. If possible, line or layer  the spareribs against the sides of the bowl. 

Add water to the steamer and heat. When the water boils, place the bowl of spareribs into the steamer and steam for 1 hour.  Remove the bowl from the steamer. Some of the steam will have collected in the bowl as a liquid. Stir and a gravy will develop. Serve with rice.

Tip:  “Island” spareribs are what you will normally find in Chinatown.  Ask the butcher to cut the spareribs with a bandsaw rather than chopping it with a cleaver; there will be less shattered bones to deal with. “Mainland” spareribs are what you would find at supermarkets, Costco or Sam’s Club and can also be used.

More checkout here for@ Hwaiian Pork Recipes

Makua Rothmans Taegu Salad Recipe

Makua Rothman, 2015 World Big Wave Champion shares his healthy taegu salad which he learned from his wife. Healthy eating is a big part of Makua’s training regiment and Makua shows us how easy it is to eat healthy.

Ingredients:

Taegu Salad

• 1 bunch watercress, cut into 2” pieces
• 1 cup bean sprouts, washed and dried with paper towels
• 1 cup firm tofu, 1” cubes
• ½ cup cherry tomatoes, sliced in half
• 1 cup taegue
• ¼ cup cilantro sprigs

Dressing

• ¼ cup Bragg’s Aminos
• Juice of ½ lemon, squeezed

Cooking Process:
Layer watercress, bean sprouts, cherry tomatoes and taegu in a glass bowl. Pour Bragg’s aminos and lemon juice over top of salad according to your preference or add your favorite dressing before serving.

For more recipe visit here@ Hawaiian Korean Recipes