Sticky Rice

Sticky Rice

image source: http://www.onmyplate.org/images/kuhiogrill_laulau.jpg

28 min | 3 min prep

SERVES 2 -8

• 2 cups short-grain rice or medium grain rice (Calrose type works best)

  

• water

1. Place your preferred amount of rice in the rice cooker and wash three times by filling pot with water and draining it off just until the rice is about to spill out of the pot.
2. After washing, fill pot with water until the water reaches the first line of your middle finger when you stick your middle finger down and JUST touch the rice.
3. Cook rice using cooker, which automatically shuts off or clicks to warm setting depending on your cooker.
4. Your rice should be nice and sticky and soak up the great flavors of anything you are adding to it, and it should also be great by itself.
5. *Note* Over-washing rice will give it a distinctive fishy flavor that is NOT good.

Vietnamese Fresh Spring Rolls

image:
http://www.fandangothebook.com/images/SpringRolls_recipe.png

INGREDIENTS:

2 ounces rice vermicelli 8 rice wrappers (8.5 inch diameter) 8 large cooked shrimp - peeled, deveined and cut in half 1 1/3 tablespoons chopped fresh Thai basil 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh cilantro 2 leaves lettuce, chopped

4 teaspoons fish sauce 1/4 cup water 2 tablespoons fresh lime juice 1 clove garlic, minced 2 tablespoons white sugar 1/2 teaspoon garlic chili sauce 3 tablespoons hoisin sauce 1 teaspoon finely chopped peanuts

DIRECTIONS:
1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
4. In another small bowl, mix the hoisin sauce and peanuts.
5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures


source: All Recipes

Uncle Willy's Haupia

image: http://maona.net/img/food/haupia.jpg

Coconut Milk 4 cups

Sugar 1 ½ cups

Milk 2 cups

Cornstarch ¾ cups

In a bowl, whisk together cornstarch and milk

In a saucepan, on medium, heat coconut milk and sugar

Add milk and cornstarch mixture, stir constantly

Heat mixture until it thickens. Do not boil

Pour into 8 inch square pan and chill

Cut into squares

source:

http://www.sugarcaneshack.com/Page15.html

Nalani's Chicken Long Rice

1 Whole Chicken, cut into pieces

1-2 (2-3 inches) pieces of ginger, (depending on your preference of taste)

2 bundles of long rice mung bean noodles

Salt

Chopped green onion

Mirin (Sweet Japanese cooking wine) 1 cup

Place Chicken in large pot, cover with water (you can cut the chicken into pieces first, or throw the entire chicken in and de-bone later…up to you! Nalani cuts hers into thighs, wings, drumsticks and breasts, first)

Bring to boil, lower heat. Simmer for 45 minutes.

Pre soak Long Rice Noodles in water for 45 minutes so they don’t soak up all the chicken broth. Add noodles to the cooking chicken.

Add 1/2 to 1 cup of Mirin, depending on your taste. Salt and pepper to taste.

Garnish individual bowls with the chopped green onion (since some keiki, or children, do not care for them!)

Enjoy with your family. Very easy, very filling, and very nutritious. The ginger is good for the throat and for the stomach, so add the amount to the taste you and your family prefer. Aloha form the North Shore!!!

Mirin
A low-alcohol, sweet, golden wine made from glutinous rice. Essential to the Japanese cook, mirin adds sweetness and flavor to a variety of dishes, sauces and glazes. It's available in all Japanese markets and the gourmet section of some supermarkets. Mirin is also referred to simply as rice wine.

Long Rice Noodles
Also called bean threads, these gossamer, translucent threads are not really noodles in the traditional sense, but are made from the starch of green MUNG BEANS. Cellophane noodles can be found in the ethnic section of many supermarkets and in Asian grocery stores. Other names for these noodles include bean thread vermicelli), Chinese vermicelli, glass noodles and harusame .

source:

http://www.sugarcaneshack.com/Page15.html

Mihana’s Teriyaki Chicken

image: importfood.com/media/teriyaki_chicken_m.jpg

4-6 Servings

5 lbs Chicken Thighs

2 Cups Flour

2 Cups Soy Sauce

½ Cup Sugar

½ Cup Green Onions diced

5 Cloves Garlic minced

½ Tbsp Hot Sauce

½ Cup Worcestershire Sauce

2 Tbsp Garlic Salt

6 Cups Canola Oil

In a bowl combine chicken with garlic salt. Place in refrigerator for 1 hour.

Heat oil in frying pan to 350 degrees.

In a large bowl, combine soy sauce, sugar, green onions, garlic, hot sauce and Worcestershire sauce. Mix together.

Place flour in a large bowl.

Roll chicken in flour and dust off.

In small batches, place in frying pan and fry until golden brown. Internal temperature of 160 degrees.

Place each cooked batch into soy mixture for 2-3 minutes.

Serve on a platter.

Hawaiian Pork Hash

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Yields: 25 servings

* 1/4 pound ground pork
* 1/4 pound shrimp - peeled, deveined and minced to a paste
* 1 egg white
* 2 tablespoons chopped water chestnuts
* 2 tablespoons chopped green onion
* 2 tablespoons cornstarch
* 2 teaspoons soy sauce
* 1 teaspoon white sugar
* 1 teaspoon minced garlic
* 1 teaspoon oyster sauce
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon sesame oil
* 1 (14 ounce) package round dumpling skins


DIRECTIONS

1. In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil.
2. Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open.
Place dumplings in a steamer.
3. Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.

Mango Otai

Ingredients

This is a traditional Polynesian beverage. Watermelon or apple can be used instead of mango; experiment with the recipe and create your own tradition.

16 medium ripe mangos (10 cups cut fruit)
1 quart heavy cream
4 cups pineapple juice
2 1/2 cups coconut cream
1/2 cup sugar
2 1/2 cups crushed ice

Directions

Peel and chop mangos into small chunks. In a large container or bowl add mangos, heavy cream, pineapple juice, coconut cream, sugar and crushed ice. Mix with a large spoon to blend ingredients and dissolve sugar. Refrigerate or serve immediately. Drink must be stirred before serving if it is held in the refrigerator. Makes 24 8-ounce servings.

Thanksgiving Island Style

OVEN KALUA TURKEY

images from: maona.net

1 twelve pound turkey
16 large ti leaves
1/2 cup softened butter or margarine
3 tablespoons Hawaiian salt
2 teaspoons liquid smoke

Rinse and drain turkey. Line a large baking pan with foil. Wash ti leaves in a sink of cold water with a few drops of dish soap then rinse. Remove fibrous part of the veins. Line baking pan with ti leaves radiating from center. Place two additional ti leaves across the middle of the pan. Place turkey on the ti leaves. Rub butter, salt, then liquid smoke on inside and outside of turkey. Place 4-6 ti leaves over the turkey. Fold leaves around the turkey.Crimp foil around turkey and cover pan tightly with additional foil. Roast in oven at 375 degrees F for 6 hours. Shred turkey and add in pan liquid to moisten meat.

Serve with rice and a table full of trimmings.

Makes 8-10 servings.

Mango Bread

image from: Maona.net




bake: 350º
time: 55 minutes for smaller pans
1 hour for larger pans
(Tops should spring back when touched and a toothpick
should emerge from the loaf's center clean.)
yield: 4 loaves, about 10 slices each



2 cups all purpose flour
1 1/2 cups granulated sugar
1/2 tsp salt
2 tsp cinnamon
2 tsp baking soda
1 cup grated coconut
1/2 cup raisins or walnuts chopped
2 cups fresh mango, diced
3 eggs, slightly beaten
1 tsp vanilla extract
3/4 cup vegetable oil

Prepare four loaf pans (2 1/2 by 5 inch or larger) by buttering them or using non-stick spray. Mix flour, sugar, salt, cinnamon and baking soda. Stir in coconut and raisins. Next, add mango. Mix well, then add eggs, vanilla extract and vegetable oil until blended. Don't over-mix. Fill prepared pans two-thirds full and bake.

Cooked Green Bananas in Coconut Milk

Cooked Green Banana in coconut milk

Prep Time: 5 Minutes
Cook Time: 40 Minutes Ready In: 45 Minutes
Yields: 6 servings

"This simple take on a traditional Polynesian dish, requires
only some unripe bananas, coconut milk, and an onion."

INGREDIENTS:

(13.5 ounce) cans coconut
6 small unripe (green) bananas
1 large onion chopped

DIRECTIONS:

• Combine the coconut milk and onion in a bowl; set aside.

• Bring a large pot of water to a boil over medium heat.

• Boil the bananas in their skin for 30 to 40 minutes; drain.

• Run the bananas under cold water until they are cool enough to handle.

• Remove the bananas whole from their skins.

• Heat a large saucepan over medium-high heat.

• Place the bananas in the pan.

• Pour the coconut milk mixture over the bananas.

• Cook until the coconut milk is foamy.

• Allow to cool 5 minutes before serving.

Palusami

Taro leaves

Cooked Palusami

Palusami

Preheat oven to 350 degrees

• Twenty taro leaves, (or two pounds fresh spinach leaves), cleaned and dry
  
• Two medium onions, diced
  
• Salt and pepper to taste
• Two cans coconut milk Line the bottom of a nine by

thirteen inch pan with taro
(or spinach) leaves.

Procedure

In a large mixing bowl, combine onions, salt and pepper, and coconut milk. Stir for fifteen seconds, or until blended. Pour coconut milk mixture into pan, covering taro leaves. Cover pan with aluminum foil, and place in three hundred and fifty degree oven for fifteen minutes to twenty minutes or until tender.

Chicken Katsu and Katsu Sauce

Chicken Katsu is often found on most Japanese, Hawaiian and Korean restaurant menus. These delectable deep fried chicken pieces with a side of dipping sauce can fulfill a good meal and is sure to please even the pickiest eaters. We love chicken Katsu served on a bed of cabbage slices and placed next to a scoop of rice and Macaroni salad.

Chicken Katsu

5 lbs of chicken thighs (deboned)

2 eggs (beaten)

Panko bread crumbs

or substitute with

corn flake crumbs
oil (for deep frying)


Katsu Sauce

• 1/3 cup of ketchup
• 1/4 cup of shoyu or soy sauce
• 1/4 cup of sugar
• 2 teaspoons of Worcestershire sauce
• 1/4 teaspoon of red pepper (ground)

Procedure for Chicken

1. Make sure that the chicken thighs are de-boned. If needed, cut off any excess fat.
Lightly pound to 1/2 inch thickness

2. Dip, not soak, the chicken into the egg batter.

3. Lay the chicken in the Panko or cornflake crumbs and be sure to coat them.

4. Get your wok or a large skillet heated with the cooking oil. Once the oil is hot and sizzling, slowly drop the chicken pieces into the pan. Use the sides of the pan to drop the pieces; this is to avoid any oil splattering.

5. Remove chicken pieces from the pan once they are golden brown in color. You can also check if the chicken is well cooked by piercing and opening a slit.

6. Cut into slices and serve on a bed of lettuce or cabbage.

Procedure for Sauce

1. Pour the ingredients needed to make the sauce into a pot.

2. Mix together and bring the mixture to a boil.
Serve on side as a dip for chicken or lightly spooned over chicken.

PORK TOFU

(photo by: kitchen mama)

PORK TOFU
Source: Aunt Maebelles Recipe's
1/2 pound pork, sliced thin
1/3 c. shoyu (soy sauce)
2 Tbs. sugar
1/4 thumb size, grated ginger
1 med. round onion, sliced thin
3 green onions chopped
1 block tofu, cubed

Brown pork in 1 tbs. oil, add shoyu, sugar and ginger. Cook until the sauce
bubbles.
Add all the onions, and cook over low heat, until round onions are transparent, gently fold in tofu, cook until tofu absorbs sauce. If you like more sauce you can double the shoyu and sugar.
So ono, (delicious over rice)

PUMPKIN CRUNCH

PUMPKIN CRUNCH
Source: (from Auntie Lora)
Adapted by: Auntie Maebelle
and taste-tested by Aloha JOE!

1 LARGE CAN PUMPKIN
(not the pie mix -- just plain pumpkin)
1 CAN evaporated milk
3 EGGS (beaten)
3/4 CUP SUGAR
1 BOX Yellow Cake Mix
(use the mix not the box)
1 CUP chopped nuts - Macadamia nuts
(of course)
1 CUP melted butter
Whipped Cream
===
Mix pumpkin, milk, eggs and sugar in a bowl. Pour into a 13 x 9 inch oblong pan. Sprinkle the DRY cake mix and nuts over the pumpkin mixture. Spoon the melted butter on top.
Bake @ 350 degrees for 1 hour.
===
LET IT COOL COMPLETELY
THEN TURN IT ONTO A SERVING PLATE.
===
Serve with whipped cream.

Lu Pulu ( Taro Leaves and Corned Beef)

Ingredients

* 15 taro leaves washed stems removed
* 1 can corn beef
* 1 cup coconut milk
* 1 medium size onion
* 1 chopped tomato (optional)
* 1 banana leaf or 50sq cm foil.
Salt and Pepper to taste.

Utensils used

Knife for cutting, fork & a cutting board.

Method

Pre-heat oven to about 180-200 degrees C.
Wash the taro leaves and put them on top of the foil.
Put the beef on top of taro leaves.
Slice the onion and spread around the beef.
Pour the coconut milk on top and add salt and pepper.
Fold leaves over one another then fold layers of foil over tightly to cover.
Place in the oven approximately 2 hours.

Haka Talo (Cooked taro)

Taro root is a starchy tuber vegetable that looks like, and can be used similar to, a potato. It does, however, have a hairy outer coating on its surface that is similar to the coating on a coconut. Because of this, when preparing to use a taro root, the root's outer skin must first be removed. This procedure is easy to do. However, some individual's can acquire a skin irritation towards the juices that are secreted by the taro root as its skin is being removed. Therefore, to be on the safe side, when peeling a taro root's skin, use protective rubber gloves. Additionally, because taro root can be toxic in its raw state, always cook it before using.

Ingredients

* 1 big taro
* 1 can of coconut cream
* 1/2 onion
* water

Utensils

pot or saucepan, sharp knife, cutting board

Method

Place pot on stove and add two cups water over medium heat.

Use knife to remove skin off taro.
Wash taro and knife before placing taro on cutting board.
Cut in half then cut into smaller pieces.
Put Taro into pot, (make sure water covers most taro pieces )

cover and boil until Taro is almost tender when pierced with a fork.

Chop onion and add to cup of coconut cream/milk

then add pinch of of salt for taste before pouring it over taro when almost cooked (decrease the heat and let simmer)

* Use a fork to check if taro is cooked, it will be soft then taro is cooked, serve hot with lupulu or 'ota 'ika.


What to serve this with: Palusami, Pork, Beef, Lu Pulu, chicken, chop suey....

'Ota 'Ika ( Raw Fish in Coconut milk)

• 1 fresh mullet or a piece of tuna(filleted)


• 2 lemons
  

• 2 cups of coconut milk

• onion (or spring onions)

• 1-2 tomatoes

• 1 green pepper

• 1/4 lettuce (optional)
  

• salt to taste

Procedure:

1. Place the boneless meat in a clean bowl

2. Cut the lemons and squeeze the juice all over the fish, making
sure the meat is well soaked in lemon juice.

3. Cover the bowl for an hour or an hour and a half
(depends on how much meat marinated)

4.Remove the boneless fish from the lemon juice, place it
on the cutting board and cut into small cubes.

5. Place all cubes in a clean bowl, chop the onion, tomato
green pepper and the lettuce and add to the fish.

6. Add coconut milk and stir everything in the bowl with a wooden spoon.

7. Chill in the fridge while preparing the rest of the meal.

8. Salt to taste

Tip: Serve with cooked green bananas, taro, yams or sweet potatoes.
Chill before serving.

Hawaiian Shrimp Curry

1 c. boiling water
2 c. grated coconut, unsweetened
1/2 c. minced onion
3 Tbsp butter
3 Tbsp flour
1 Tbsp curry powder
1 tsp salt
1/2 tsp sugar
1 tsp fresh or dried gingerroot chopped
2 c milk
3 c cooked shrimp

• Pour boiling water over the coconut several times until the water becomes white, let it sit while you continue with the recipe, then strain, saving the water.

• In a heavy pan, cook onion in butter until tender; stir in flour and curry powder, salt, sugar and spice. Blend well;
  

• Add milk and prepared coconut water. Cook, stirring frequently until smooth and thick.
  

• Stir in shrimp.
  

• Serve over hot cooked rice, or mixed with rice as a casserole.

Chicken Fa fa (Tahitian Recipe)

(Tahitian chicken with Taro leaves or substitute w/ Spinach)

Yield: 4-6 servings

INGREDIENTS:

1 1/2 lbs- Taro leaves (fa fa), The taro must be cooked in saltwater first to remove irritating cacium oxalate

from the leaves.)

or Spinach (stems removed, chopped)

(If using frozen spinach, thaw first.

Then squeeze dry before adding to the simmering chicken.)

2-3 Tbsp- Oil

1 1/2 lbs -whole Chicken thighs

(Use boneless, skinless chicken thighs or breasts if you like. Cut into cubes before sautéing.)

2 -Onions chopped finely

2-4 -cloves of Garlic minced

1" -piece of Ginger root peeled and minced

1 1/2 cups -Stock or water


Salt & pepper -to taste

2-3 tsp- Cornstarch or arrowroot

1 cup- Coconut cream (Coconut cream is the thick coconut milk that rises to the top of a can of coconut milk.

Don't shake the can before you open it and you can skim it right off the top.)

Basic Steps: Simmer → Brown → Sauté → Simmer → Thicken → Finish with coconut cream

1.If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer

for 30-40 minutes. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.

2. Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to

a plate. Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent. Add back the

chicken pieces, stock or water, salt and pepper. Reduce the heat to low and simmer, covered for about 20

minutes. Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.

3. Stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce

to thicken lightly. Stir in coconut cream to finish and serve over rice.

(My tip-I love this with yams or sweet potatoes too!)

Tahitian Punch

Source: Food Down Under

Yield: 1 Quart

Ingredients:

    1 1/4    cup  Sliced banana

    1 1/4    cup  Sliced strawberries, chilled

    1 1/4    cup  Sliced peeled papaya, chilled

        1    cup  Sliced peeled mango, chilled

        1    cup  Orange juice, chilled

        1    cup  Crushed ice

        1    ctn  (8-ounce) plain nonfat yogurt

Method:

Directions: Place all ingredients in a blender, and process until smooth.

Serve immediately.

Yield: 1-1/2 quarts (serving size: 1 cup).

Lomilomi Salmon

Image source: Maona.net

Recipe Source: Polynesian Cultural Center Website

In Hawaiian, lomilomi means to massage, or in this case to break the salmon into small pieces,

which are then mixed with tomatoes, onions, and other small condiments, giving it a delicious

tangy taste that goes great with poi. This style of fish preparation, introduced to Hawaii by early

western sailors, is a delightful surprise and a must-have item at any luau.

Yield: 4 servings

Ingredients

	Whole Tomatoes, 4 each
	Green Onions, 1/2 lb
	Round Onions, 2
	Diced Salmon, 3 lbs

Instructions

1.	Core and rinse tomatoes; slice tomatoes in 4's; using diced cutter, place 1 tomato slice and hand push cutter; place in large 12" plastic bowl. Repeat same procedure for onions, Cut green onion thinly and add to mixture.
2.	Combine all ingredients and mix well.
3.	Divide evenly into bowl. Cover and place in refrigerator.