Frank DeLima's Portuguese Bean Soup

Frank DeLima cooked two of his Mom's recipes on the set of Cooking Hawaiian Style: Malasadas and Portuguese Bean Soup.  If you  get a chance, try to catch his episode on OC16 - He is absolutely hilarious and destroys the set with laugher!  You can watch Frank DeLima's episode for the next two weeks on http://OC16.tv - You will laugh!

Ingredients:

• 4 lbs Ham Shanks ( you can mix ham hocks and ham shanks if you want)
• 2 large mild Portuguese sausage
• 1 small bag of elbow macaroni
• 1 bag Taro Brand Just Enough diced onions
• 2 russet Potatoes
• 1 bunch celery
• 1 big bunch watercress
• 1 bag Taro Brand Just Enough Stew Cut carrots
• 1 bag small kidney beans
• 1 large head of cabbage
• 3 cloves minced garlic 

Cooking Process: 

Put Ham Shanks/ham hocks, sliced onions and minced garlic in a large pot. Fill pot with water up to 6 inches above hamhocks/shanks. Bring to boil then simmer on medium heat util meat falls of the bone (4-5hrs). Remove the skin and bones. Put in dry small kidney beans and boil util beans are half cooked (about 1 hour). Add all vegetables (stew size) and bring to boi,l then turn fire off and let steep for 20 minutes. Add cooked macaroni when time to serve soup. Keep mac separate or it will melt. 

http://www.cookinghawaiianstyle.com/hawaiian-recipes/recipe-category/recipes/detail/3149/frank-delima-s-portuguese-bean-soup

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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!

Tags:

OC16

Vegetarian

AlohaCare

Diabetic_friendly

Vegan

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.

http://www.cookinghawaiianstyle.com/hawaiian-recipes/recipe-category/recipes/detail/3192/jesse-lipman-s-curried-kabocha-lentil-stew

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Rice Cooker Steamed Tofu & Asparagus

A simple dish to prepare as a side dish or as a main meal. Regular tofu works in this recipe as well.

Tags:

30_minute_meals

Crockpot

Vegetarian

Deirdre

Ingredients:

• 1/2 small bunch asparagus, 1 1/2-inch lengths
• 1/2 (6 oz.) blk. fried tofu, cubed
• 1/2 small carrot, peeled, thinly sliced
• 1 clove garlic, minced
• 2 TB oyster sauce *omit oyster sauce for vegetarian
• 1 TB Aloha shoyu
• 1 tsp. vegetable oi1
• 1 tsp. sesame seed oil
• 1 tsp. mirin
• 1 tsp. honey

Cooking Process: 

In a mixing bowl; toss together all ingredients. Transfer onto heatproof plate. Place in rice cooker.  Steam 15-20 minutes. Serves 4.

http://www.cookinghawaiianstyle.com/component/recipe/recipes/detail/1077/rice-cooker-steamed-tofu-asparagus

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Top 6 Hawaiian Ingredients: A Culinary Delight that Can’t Go Wrong

What could be more alluring than munching crispy crab meat and relishing glass full of coconut coolers along the shoreline of Hawaii!!! But, Hawaiian style of cooking is more than fishes, shells and exotic delicacies. It is also about each ingredient used in the recipes which exude a character of its own and still remains oblivious to the world.

Here are 6 ingredients used in the Hawaiian recipes that many chefs from world over just love experimenting with.

1.  Ohi'a 'ai:
For the world, it is the fiery red Hawaii Mountain Apples that feature in exotically flavoured ice-creams, pastries and yes, shaved ice toppings. Native to South East Asian countries, this stirring fruit was introduced in the Caribbean first and then passed to the legacy of Hawaiian kitchens much later.

Hawaiian recipes like rose pickles, Hawaiian delights, and poi use it sparingly to create a mix of sweet and tangy taste.

2.  Kukui nuts:

Also called candlenut, kukui is a very important ingredient in the Hawaiian style of cooking.  Roasted Kukui Nuts are mixed with salts and consumed as snacks with drinks like ale and rum. It is not to be consumed raw, as some varieties are ranked poisonous.

In Hawaii, the tree is respected and worshipped. From leaves to its bark and leaves, every part is used in Hawaiian livelihood. Fishing nets, boats, umbrellas and even funeral pyre are made out of this tree that produces bitter sweet Kukui Nuts.

3.  Limu seaweeds:

A kind of algae, used exclusively in Hawaiian cuisines, there are more than 50 different varieties of Limu. It has a refreshing taste which often turns bland soups into delicious potions. It is added to taro stew, sweet potato broth and bread fruit.

Along with Kukui nuts, Limu is added to produce one of the most fantasised seasonings associated with Polynesian cooking styles. The seasoning- Inamona, is a mixture of Limu and Kukui and is used in almost every known Hawaiian preservative as a food additive or a condiment.

4.  Purple yam:
Used extensively in preparing ice-creams and pickles, this colourful vegetable is a startling addition to the colourful food culture of Hawaii. Hawaiian desserts recipes use a lot of purple yam flavours in rolls, tarts, ice creams, cakes and pastries. Even chocolates are decked with shreds of dried purple yam and Kakui nuts.

5.  Jabong:
Also known as Pomelo, Jabong is a popular fruit dessert ingredient in Hawaii. Similar to apple from the outside, it tastes like a citrus fruit. Eaten raw as well as sprinkled in salads, Hawaiian chefs prefer adding the fruit as a seasoning it its dried form.

Marmalade and purees of pomelo are stacked along with other herbs and added to crab syrup, shrimp soups and often cooked with tamarind juice.

6.  Squid pickle:

Made from the extracts of the Hawaiian bobtail squid, seasoned dried meat is a relatively unknown ingredient to most parts of the world. Used in making scolopes, squid pickle is a regular thing in Korean and Caribbean lau recipes.

Try these ingredients and give your home-made dish a zing...

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Jesse Lipmans Hooulu Aina Salad w/Mango Dressing

Another example of Jesse's innovation with using fresh local, heathy and affordable food with this hooulu aina salad with fresh mango dressing.  Be sure to catch his episode along with Keiki cooking contest winners!

Ingredients:

Salad

2 cups kale, bite-sized pieces

2 cups salad greens, bite-sized pieces

1 cup cherry tomatoes, quartered

1 avocado, sliced

1 cup edible flowers or toasted nuts

Dressing

1/2 cup vinegar

1 clove garlic, crushed

1/4 teaspoon pepper

1 teaspoon salt

1/2 ripe mango, cut into pieces

1 Asian pear, sliced

1 teaspoon honey

1 cup olive oil

Cooking Process: 

Salad

Wash and dry salad greens and kale. Gently tear the greens into bite sized pieces and place in salad bowl.  Add remaining ingredients.

Dressing

In a small food processor or blender add vinegar,garlic, ¼ teaspoon pepper salt, and blend.  Add ½ ripe mango (use the other half to decorate your salad) and honey, blend well.  Lower the blending speed and slowly drizzle in 1 cup olive oil while blending.  Adjust flavor as necessary with seasonings and or olive oil.

http://www.cookinghawaiianstyle.com/hawaiian-recipes/recipe-category/recipes/detail/3194/jesse-lipmans-hooulu-aina-salad-w-mango-dressing

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Island Style Coconut Clusters

These easy to make, coconut cashew clusters are perfect for giving away as gifts - just in time for the holidays!

Ingredients:

1 large can quality sea salted whole cashews.

*2 oz roasted coconut chips

*1 package (about 11 oz)..  white chocolate baking chips

*parchment paper

Cooking Process: 

Melt white chocolate chips in microwave about 30 to 40 seconds. Stir to a smooth consistency. Gather about 10 cashews in about 15 piles. Drop the 10 cashews into the chocolate and pick them back up with a silver serving spoon and drop them back down into a pile on to parchment paper. Immediately sprinkle the coconut chips on top of the cluster.  Keep repeating the steps until you have used up chocolate...Will make 10 to 15 clusters. If it's too humid and hot where you live, it's ok to "dry" them in the fridge!

These make beautiful gifts wrapped in cellophane - your family and friends will think the world of you!

http://www.cookinghawaiianstyle.com/hawaiian-recipes/recipe-category/recipes/detail/3233/island-style-coconut-clusters

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Taro Brand Poi Blueberry Smoothie

Try this nutritious and delicious poi blueberry smoothie. You can use milk, almond milk, yogurt or even frozen yogurt. Make it as healthy or as decadent as you wish!

Ingredients:

1/4 cup milk, almond milk, yogurt or frozen yogurt
1/4 cup prepared Taro Brand fresh or Fresh Frozen Poi
1/2 cup vanilla yogurt
1 cup frozen blueberries
1-2 teaspoons honey

Cooking Process: 

blend for 30 seconds and serve cold!

http://www.cookinghawaiianstyle.com/hawaiian-recipes/recipe-category/recipes/detail/3221/taro-brand-poi-blueberry-smoothie

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Chef Adam Romans Dungeness Crab Cakes with Corn Relish and Spicy Ginger Aioli

Chef Adam Roman of the Four Seasons Resort Lanai join us on Cooking Hawaiian Style to make his own take on a dungeness crab cake served over a bed of fresh corn relish and a spicy ginger aioli.  Be sure to catch Adam's episode on OC16.

Ingredients:

12 oz Dungeness Crab Meat
2 oz Mayonnaise
1 oz Dijon Mustard
Old bay Seasoning, to taste
.5 ea Lemon Zest
6 oz Panko Bread Crumbs
4 oz Unsalted Butter
1 oz Olive Oil

Corn Relish

6 oz Kahuku corn, kernels
2 oz shiitake mushrooms, diced
4 oz red peppers, diced
1 ea shallots, diced
1 ea garlic, clove
1 oz olive Oil
.5 teaspoons chopped parsley
salt and black pepper, to taste

Spicy Ginger, Aioli

4 oz mayonnaise
.25 oz sriracha sauce
.25o z pickled Ginger

Cooking Process: 

Crab Cakes

In a perforated pan or colander gently squeeze and drain any excess water from crab meat. Place already drained crab meat into a mixing bowl and combine gently with mayonnaise, mustard, and lemon zest. Sprinkle a couple pinches worth of seasoning in beginning once all ingredients incorporated check if any additional seasoning is needed (this changes with how crab is packaged with salt content). Depending on how much moisture is left in crab a couple of pinches of panko may be needed to get a good texture for molding crab cake, it should be soft enough to barely hold its own shape when placed in a ball. Using a 2oz scooper portion individual crab balls and place in a pan with the remaining panko, coat the balls evenly and begin to form gently pressing cake in to shape with both hands repeat process until all cakes are formed (hint leave cakes inside of pan with panko to save bottoms from becoming soggy). Save in refrigerator for later use. Preheat oven to 350F and begin cooking relish. Once Relish has been sautéed and is cooling, in a medium sized non-stick sauté pan that is on medium-high heat add olive oil once oil begins to have streaks (not smoking) place crab cakes and allow cake to sear for about a minute or until bottom edges appear golden brown. Flip Crab cakes gently using a spatula, place in oven and let cook for approximately 5-10 minutes. Remove from oven and add butter while pan is hot to baste over cakes. Once this is done place on clean paper towels to drain any excess oil and butter. Place a bed of Relish on 3 plates evenly and top with 2 crab cakes each. Top each crab cake with a dollop of aioli.

Corn Relish

In a sauté pan on medium heat with olive oil sauté corn for about a minute, then add red peppers and continue to sauté until corn begins to get tender about 2-3 minutes, add mushrooms, shallots, and garlic and sauté until shallots become translucent. Season with Salt and Pepper TT and fold in chopped parsley. Allow relish to come to room temperature. Cook crab cakes while allowing relish to rest.

Aioli

Place mayonnaise and sriracha in a mixing bowl and mix to combine evenly, take pickled ginger and mince, fold into the sauce. Save this sauce in refrigerator for later use.

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Cilantro Chili Chicken Skewers - Cooking Hawaiian Style

Cilantro Chili Chicken Skewers - Super tasty and healthy meal, can be served as an appetizer, alongside a salad or as a main course.

Ingredients:

• 2 pounds boneless/skinless chicken thighs or breast meat
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, mince
• 3/4 bunch fresh cilantro (save remaining for garnish)
• 1 teaspoon salt & pepper
• Sweet chili sauce for basting

Cooking Process: 

Soak skewers in water for at least 20 minutes to prevent burning.

Cut chicken into 1" cubes and place into bowl.  Add olive oil, garlic and cilantro in a food processor and pulverize. Pour the marinade into the bowl with the chicken, add teaspoon of salt and pepper and marinate overnite if possible.

Preheat the grill to medium heat and coat with oil. Remove chicken from the refrigerator and put 5-6 pieces of chicken on each skewer.  Cook for 4-5 minutes on each side. Brush chili sauce on chicken just before done cooking to create a nice glaze.

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Hawaiian Style Chicken Panang

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!

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 1/4 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.

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Easy Chicken Enchilada

Created this easy chicken enchilada dish to share. Perfect for quick family meals or last minute potluck. I made this for my family last night and it was a hit. What seperates it from other similar dishes is that the combination of the two types of enchilada sauces. You can double the chicken and use it for next day tacos or nachos. I hope you enjoy.

Ingredients:

3lb boneless skinless chicken
1 cube chicken bouillon
1 heaping tbsp. pesto
Corn or flour tortilla
1 can black beans
1 can corn (I used southwest corn blend)
½ onion diced
2 tbsp. taco seasoning
2 small cans el paso green chile enchilada sauce
2 small cans el paso red enchilada sauce
1 bag Mexican cheese blend
1 can sliced olives
3 stalks chopped green onion

Garnish:

1 diced avocado
½ c. chopped cilantro

Cooking Process: 

Directions:

In a pot fill water to cover the chicken. Add bouillon and pesto, bring to boil Simmer until chicken falls apart, approximately 20-30 minutes, set aside In a sauté pan, fry diced onions until translucent Add in corn, black beans and taco seasoning Drain chicken, shred as needed Add chicken to corn mixture, warm Mix 2 types enchilada sauce in a bowl In a 9x13 pan spread 3/4c enchilada sauce on the bottom Fill tortillas with chicken mixture, roll and fill pan Pour more sauce all over the top of enchiladas Spread shredded cheese Top with olives and green onions Cover and bake 30 minutes at 375 degrees Take off cover and bake another 15 minutes Serve and garnish

How to serve: 

A great compliment on the side is mexican rice.

To know More about Hawaiian Chicken Recipes visit http://www.cookinghawaiianstyle.com/

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How to Set Up an All-Hawaiian Exotic Menu in 60 Minutes?

So you have been surprised! A last minute party treat is very hard to manage, especially when you have been asked to put up an exotic tropical menu. Hawaiian recipes are as it is hard to manage considering the list of ingredients and condiments. But hey! If you have 60 minutes to manage, here are 7 recipes that will not only look delectable but taste like heaven too...

1. Hawaiian Chicken kabobs

All you need is a pound of fresh chicken breast. Marinate the meat in a concoction of sherry, pineapple juice, soy sauce, garlic and lime juice and sesame oil. Place dices of pineapple and the marinated chicken in grill. Cook till the juices dry out. Garnish with mint leaves and sparkle of coconut water.

2. Hawaiian Ham Sandwich 

Prepared using Hawaiian breads, you can also use Filipino or Goan buns. Place shaved ham between two slices of the bun topped with Parmesan and Gruyere cheese varieties. Spread cheese on the top as well. Bake the sandwich in a mixture of exotic sauces consisting of Worcestershire sauce, sesame oil, mustard sauce and lime. 

If you have time, you can actually soak the bun with ham in the mixture overnight.

3. Oyako Donburi

Primarily a Japanese recipe, Oyako Donburi is also popular in Hawaiian cuisine. All you need to do is sauté boneless chicken fillets and breast in onion and garlic paste. It is followed by simmering exotic sauce ingredients, green onions, amaranths, mushrooms and eggs. It is served with steamed rice.

4. Samoan Panikeke

An all-flavour pancake derived using Hawaiian fruits and ingredients. You can actually make this doughnut-like savoury item in 45 minutes using ripe bananas, vanilla essence, butterscotch buttons, and brown sugar. Give it a Hawaiian twist by squeezing lime juice and topping it with jam and cream.

5. Hawaiian Butter Mochi

World’s most searched Asian dessert is here to stay, and thankfully all it takes is 60 minutes of cooking time. If you have a baking bowl, whisk in 6 eggs along with vanilla extract, milk, rice flour, sugar, coconut gratings, baking powder and cinnamon. At 350 degrees, the oven will produce the world’s most loved dessert in less than an hour!

More or less, you can experiment and cross the recipe with Filipino Bibingka! 

6. Shoyu Chicken

A Hawaiian indulgence, Shoyu Chicken recipe is the go-to item for any party. Its tantalising taste and texture is hard to miss, especially if you have kids floating around. Shoyu is Japanese word for soy. Dish in all the spices you know, light and fiery ones. Add chicken thighs and add sugar to the sauce. Let the chicken soak the marinade for an hour. Grill the chicken pieces before serving hot with mint and coconut milk.

7. Punch Slush Cocktail 

And we are talking alcohol here... Punch slush cocktail is a flavoursome drink prepared using fresh coconut cream, lemonade, vodka, cranberry juice, pineapple juice and a dash of cinnamon for a fiery trail to top the event’s most appetizing drink.

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