Create an Exquisite Platter of Hawaiian Appetizers with 4 Winning Tropical Recipes

Rich aroma, colourful spices and truly rustic serving combos- that’s how simple it is to actually relish an hawaiian appetizers recipes. With oodles of traditional culinary secrets and contemporary styles, we bring you 10 never-miss party recipes that make up for a formidable appetiser menu.

1.  Hawaiian Tropical Bruschetta:

Bruschetta is a popular Italian starter that has gripped Hawaiian cuisine with an enticing appeal. Tropical Hawaiian bruschetta is prepared using Kalua pig meat and rubbed with garlic and olive oil, and Hawaiian sea salt. A refreshing deviation from its Italian source, this tropical antipasto is topped with fruits and jellies to taste sweeter than it usually is.

There are more than 10 different varieties of Hawaiian bruschetta prepared by using fruits and meat. The vegan version has a caramelised topping made of pineapple extracts, maple syrup and mango pulps.

The key ingredients of the tropical bruschetta are:

• Oils and vinegar
• Apple cider vinegar
• Kiwi fruits, Lime, pineapple, passion fruit, Cajun
• Tomato and basil
• Coconut gratings
• Nuts and seeds
• Sweetened bread, garlic loaf or baguette

How to serve:

Use ripe tomatoes for a syrupy appeal, fired with a fruity and spicy flavour.

2.  Caramelised Hawaiian Kielbasa:

Well, not exactly a fast food starter, the Hawaiian kielbasa is a slow cooking recipe. It has all the goodness of an exotic tropical platter like sugary apple slices, glazed pineapple and a rich topping of caramelised brown sugar. 

Key ingredients:

• Kielbasa – 2lbs.
• Fresh pineapples
• Barbecue sauce
• Brown sugar
• Grounded ginger
• Onion and garlic paste

How to serve:

After 5-6 hours of slow cooking in an earthen pot, beef kielbasa can be served with fusilli pasta or baked garlic buns.

3.  Shrimp Bites in Coconut Lagoon:

Nibble your way to the savouring places in your mouth. A firm bite that melts in your mouth, shrimp bites feature among the most preferred beach shack appetisers and adventure sports snacks. A remarkable sea food, the recipe has an Asiatic appeal with its abundant chilli and garlic flavour. What makes it truly enticing is the way fruits and nuts are used in this preparation. 

A finger food loaded with mayo, pineapple chunks, orange marmalade and fresh parsley. Add mozzarella/QuesoFresco/ Ricotta cheese and avocadoes over the roasted shrimps for a magical taste.

How to serve:

Shrimp bites in Coconut lagoon tastes wonderful when served with crunchy tortillas chips and asparagus bread for a barbecue picnic.

4.  Ham and Pineapple Kebabs:

A salty and-sugary delight, these kebabs are perfect skewer recipes that comes together in a matter of minutes. An alternating cube of ham and pineapples are drizzled with caramelised coconut milk and savoury sauce. Easy and very delicious appetiser, this “Hawaiian” stuff is decked with sweet bell pepper and barbecue sauce. Juiced to the core, these ham and pineapple kebabs are rubbed with appetising grated ginger, cored to the bamboo sticks. 

How to serve:

Glazed ham and pineapple kebabs are relished cold after brushing with barbecue sauce before grilling till brown for about 10-15 minutes.

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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.

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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 Chicken Recipes

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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@ Hawaiian Pork Recipes

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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

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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.

For more recipes click here@ Hawaiian Noodle Recipes

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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

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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

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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

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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

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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

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Chef Ron De Guzmans Pork & Squash

This Filipino recipe for pork and kabocha squash is from the Cooking Hawaiian Style TV show on OC16.  Be sure to catch Ron’s episode on Cooking Hawaiian Style.

Ingredients:

Crispy Pork Belly:

• 1 lb. Pork Belly
• 6 cloves Garlic
• 1 tablespoon Black Peppercorn
• 3 Bay Leaves
• 2 tablespoons Salt

Kabocha Puree:

• 1/2 Kabocha sqaush, seeds removed
• Marscapone cheese to taste
• Salt to taste
• 1 tablespoon butter

Balsamic Reduction:

• 2 cups balsamic vinegar
• 3/4 cup brown sugar
• 1 cinnamon stick
• 2 star anise

Pork and Squash:

• Preheat Oven to 350 degrees.
• Add all ingredients to a pan, cover pork belly with water ¾ of the way. Cook until pork is fork tender. Remove from pan and cover with parchment paper and cool in refrigerator over night. When ready to serve, cut to desired size and fry until crispy brown.

Kabocha Puree:

• Preheat oven 350 degrees
• Cut Kabocha in half, remove seeds. In a pan, add Kabocha and 1cup water. Cover with foil and bake until tender. Remove pulp and add to a vitamix blender, add cheese, salt and butter and blend to a smooth consistency. Reserve until ready to use

Balsamic Reduction:

Add all ingredients to a sauce pot and reduce to a syrup like consistency. Cool and reserve until ready to use.

Assembly:

When ready to serve, drizzle balsamic reduction on the plate spoon about 1 cup of the kabocha puree on the plate. Place a piece of pork belly on the kabocha puree and garnish with additional balsamic reduction or your favorite grilled vegetables.

Find more hwaiian Recipes Visit Here@ Hawaiian Pork Recipes

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Teriyaki Takuan Spam Musubi Recipe

This teriyaki takuan spam musubi was created by Chef Adam Tabura of Aloha Plate who served as spam musubi ambassadors for Hormel. This spam musubi recipe is one of 12 creations made as part of this partnership with Hormel.

Ingredients:

Teriyaki Takuan Spam Musubi

• 1 12-ounce can SPAM® Teriyaki, cut lengthwise into 8 slices
• 4.5 oz white steamed rice, cooked ahead of time
• 4 sheets Japanese nori, cut in half
• 1 oz olive oil
• 1 Tbsp fresh ginger root juice
• 1/4 cup Yamasa soy
• 1/4 cup water
• 2 Tbsp brown cane sugar
• 1 oz green onion whites, cut in half lengthwise
• Takuan (pickled daikon), pre-bought

Cooking Process:

• To make this teriyaki takuan spam musubi, Cook SPAM® Teriyaki until there is a nice sear on both sides. Remove from pan and add soy, water, ginger juice, sugar and green onion to pan and heat to a simmer. Then add SPAM® Teriyaki back into pan simmering in sauce for 3-4 minutes.
• Remove and place on rice and wrap with Nori. Add chopped Takuan (pickled daikon). Serve spam musubi warm.

how to serve:

Serve this teriyaki takuan spam musubi with a side of teriyaki sauce or a creamy wasabi sauce.

Nutritional Information:

No nutritional data available for teriyaki takuan spam musubi.

Check More recipres visit here@ Hwaiian Rice Recipes

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Raw Coconut Bars Recipe

Looking for a quick treat that is easy to make and delicious?  Try these raw coconut bars which are vegan and vegetarian friendly!  Add some chopped macadamia nuts for added flavor and crunch!

Ingredients:

• 4 tablespoons coconut butter, room temperature
• 2 tablespoons coconut oil, room temperature
• 1 1/2 tablespoons agave
• 1/4 teaspoon pure vanilla extract
• pinch of salt
• 1 3/4 cups sweetened coconut flakes

Add 1/2 cup finely chopped macadamia nuts for added crunch (optional)

Cooking Process:

• Line a loaf pan with parchment or waxed paper. Add coconut butter, coconut oil, agave, vanilla and salt to a medium bowl and mix well. Add shredded coconut and macadamia nuts (optional) and mix well ensuring that all ingredients are combined. Add mixture to pan and press firmly using your fingers until the mixture holds its form.
• Place in refrigerator for 60 minutes or until it sets.

Find more delicious recipes visit here@ Hawaiian Vegetarian Recipes

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David Sumidas Kim Chee Fried Rice With Watercress Recipe

I met the legendary David Sumida on the set of Cooking Hawaiian Style.  I was so excited to meet him as his family has been providing watercress for the state of Hawaii since the 1920’s.  I was also happy to have David join us as he works extremely hard and hasn’t had a day off in years.  Since the taping of the show, we have been in touch and every now and then, I see David posting an awesome recipe using watercress.   I’m hoping that he continues to send me more of his ono recipes.  This is food from our past…and we need to ensure that it continues to serve our future. Mahalo David for all that you and your family are doing to feed the people of Hawaii!

Ingredients:

• 3 cups cooked rice, chilled
• 2 tablespoons oyster sauce
• 3 tablespoons vegetable oil, divided
• 2 large eggs
• 2 teaspoons Aloha shoyu
• 1/4 cup green onion, thinly sliced
• 2 lup cheong, thinly sliced
• 1 cup hot Korean kim chee, coarsely chopped
• 1 cup watercress, cut into 1 inch lengths
• 1/2 cup fresh pineapple, coarsely chopped
• 1/4 cup fresh cilantro, coarsely chopped

Cooking Process:

Add oyster sauce to rice and gently mix. Set aside.

For the shoyu omelet:

• In a bowl, whisk eggs, shoyu and green onion.
• Heat a large pan or wok over medium heat and add 1 tablespoon oil. Add egg mixture and make a thin omelet. With a spatula, gently roll it, plate and thinly slice it. Set aside.
• Turn up heat to high, add remaining oil and add lup cheong. Stir fry 1 minute, then add rice and stir fry 1 minute. Add kim chee and watercress and stir fry 1 minute.
• Add sliced omelet, pineapple and cilantro and toss until heated through.

For more delicious recipes visit here@ Hawaiian Chinese Recipes

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Grilled Salmon Recipe

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!”

Ingredients:

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Cooking Process:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Tip:

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

More checkout here for Hawaiian Fish Recipes & Seafoods

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Banana Gingerbread

Another great banana bread recipe by A DASH of Aloha cookbook co-author Alyssa Moreau - brought to you by AlohaCare.  Visit AlohaCare.org to see how AlohaCare is involved in the community.  This banana bread recipe is made a little healthier using whole wheat flour.

Ingredients:

Banana Bread Recipe

• 1 ½ cups Whole-wheat pastry flour
• 1/4 cup Wheat germ, toasted
• 1 ½ teaspoon Baking powder
• 1/4 tsp. Baking soda
• 1 egg
• 1 teaspoon Ginger, ground
• 1 teaspoon Cinnamon
• 1 cup Banana, mashed-ripe, Apple
• 2/3 cup Rice, soy, or almond milk
• 2 tablespoon Macadamia nut oil
• 2” piece Ginger, fresh, pressed to extract juice*
• 2 tablespoons Molasses
• 2 tablespoons Hawaiian lehua honey
• 1 tablespoons Ginger, crystallized, chopped fine
• 1 to 2 tablespoons Golden raisins (optional)

Press peeled ginger through a garlic press to extract juice; strain through a fine mesh strainer for the perfect banana bread recipe.

Cooking Process:
To make this banana bread recipe, combine the dry ingredients together and mix well. Blend together the banana, rice milk, oil, fresh ginger, molasses and honey. Add banana mixture to the dry ingredients, with the crystallized ginger and raisins. Stir until the dry ingredients are moistened, then pour batter into an oiled 9" pie plate or 8" x 8" baking pan. Bake at 350 degrees for 20 to 25 minutes. 

If you try this banana bread recipe, be sure to leave a comment and let me know how your banana bread recipe turned out.
how to serve:

I love to pair this hawaiian banana bread recipe with a nice cup of coffee or ice cold milk!

Nutritional Information:
There are no nutritional data for this banana bread recipe.

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Maile Symmond's Pad Ki Mao w/Char Siu

Maile's Pad Ki Mao  or chow fun as we know it in Hawaii made local style with char siu pork...

Ingredients:

• 1 T cooking oil
• 1 egg
• 1/2 cup broccoli
• 1/2 cup Char siu Pork
• 1 cup chow fun noodles
• 1/2 T fish sauce
• 1/2 T sugar
• 1/2 oyster sauce
• tsp vinegar
• tsp black Aloha shoyu
• T homemade garlic chili sauce
• 1/2 cup of bean sprout
• 1/2 cup of  Thai basil

Cooking Process:

Start with a hot wok, add oil and crack an egg and stir it up.  Add sliced Charsiu, broccoli and chow fun noodles. Add fish sauce, black soy sauce and vinegar. Then sugar (be careful not to burn the sugar) and the special ingredient the homemade garlic chili sauce. Toss in bean sprouts and Thai basil and give it a quick toss.

Check out more delicious Recipes @ Hawaiian Noodles Recipes

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Oven Kalua-Style Ham

My first memory of having this dish was after a school fundraiser. The ham had been prepared old-fashioned styled, in am imu (underground oven). Since then, I have been served and have prepared this dish many many times.

The saltiness and the richness of the ham come through when prepared this way, low and slow. Great to serve with sliced potato o sweet bread rolls.

Ingredients:

• 8-10 lb. ham, skin trimmed
• 10-12 large ti leaves, washed, stems removed
• aluminum foil, as needed

Cooking Process:

Preheat oven to 250 degrees. Line large baking/roasting pan with sheets of aluminum foil long enough to wrap ham with. Place half of ti leaves on foil, lining bottom on pan completely. Place ham on ti leaves. Top cover ham with remaining ti leaves. Bring ends of foil up around ham; seal foil tightly around ham. Bake 8 hours Optional to cook in a slow cooker: Use small enough ham to fit in crock pot. Layer “well oiled” ti leaves in bottom and around sides of crock pot. Place ham with ¼ cup of water in crock pot. Start on "high" for 5 hours; reduce to "low" and cook for about 3 hours, or until ham easily shreds.

how to serve:

For service: Shred ham with 2 forks. Serve with potato rolls or sweetbread rolls. Serves 10-12.

For more Kalua Pig Recipes Visit here@ Hawaiian Kalua Pig Recipes

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Moms Oxtail Soup Recipe

The perfect way to bring in the new year... with a big pot of oxtail soup!

Ingredients:

• 8-10 lbs oxtail
• 3-4 small packages blanched raw peanuts
• 2-3 cans beef broth
• 1 hand ginger, sliced
• Hawaiian salt, to taste

Garnish (optional)

• grated ginger
• chopped cilantro
• Aloha shoyu

Cooking Process:

Place oxtail in large pot and add just enough water to cover the meat completely.  Bring to boil and cook for 1 hour.  Add ginger and peanuts and cook for 2 hours.  Season with Hawaiian salt to taste.  Peanuts should also be nice and tender.  Add beef broth and serve.

Garnish:

Add grated ginger, cilantro and Aloha shoyu to your liking in a small bowl to be used to dip oxtail.

For more Delicious Soups Visit Here@ Hawaiian Soups Stews Recipes

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