Tia Carreres Chicken Adobo Recipe

So excited to have Tia Carrere on Cooking Hawaiian Style. This is actually her father's recipe for chicken adobo. Be sure to catch Tia's episode on Cooking Hawaiian Style.

Prep Time: 10 | Cook Time: 60-90 minutes | Ready In: 90 minutes

 Ingredients:

• 2 lbs. chicken thighs
• ¼ cup white vinegar (palm vinegar if possible)
• ¼ cup Aloha Shoyu
• 2-3 bay leaves
• 5 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon black pepper corns
• ¼ cup oil

Cooking Process:

Add all ingredients in bowl and marinate overnight. Heat a pan with ¼ cup oil over medium high heat and carefully add chicken pieces to hot oil. Brown chicken for a few minutes and add remaining liquid into pan. Cook covered for at least 1 hour or until fork tender.

For More delicious recipes visit here@ Chicken Recipes

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Al & Rosa Harringtons Tiger Rice Cooker Shoyu Gohan

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

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

 
Ingredients:

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

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

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

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Island Style Spam Stew Recipes

Spam stew Recipe...Every single household here in Hawaii has a handed down recipe for Local-Style Stew, normally made with Beef, this recipe is made with spam.

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

Ingredients:

• 2 TB vegetable oil
• 3 medium potatoes, 1 1/2–inch cubes
• 1 medium carrot, peeled, 1 1/2–inch cubes
• 2 stalks celery, peeled, 1 1/2-inch pieces
• 1 large onion, 1 1/2–inch pieces
• 4 cloves of garlic, minced
• 1 can (6 ounces) tomato paste
• 1 can (8 ounces) tomato sauce
• 3 cups water
• 2 cans (12 oz) low-sodium Spam, 3/4-inch cubes
• 1 (16 oz.) pkg. frozen mixed vegetables
• 1 TB Aloha shoyu
• Dash Tabasco
• Salt and pepper to taste
• 4  TB flour, mixed with 8 TB water

Cooking Process:
In a large sauce pot over medium heat; sauté potatoes, carrot, celery, onion, and garlic in oil.  Add tomato paste, tomato sauce, water, Spam, soy sauce, Tabasco, salt, and pepper; bring to a boil.  Reduce heat and simmer for about 20 minutes or until potatoes are tender.  Stir in vegetable; stirring to heat through. Stir in flour slurry, stirring until mixture thickens.  Makes 6 servings. 

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Spam & Creamy Corn Stuffing Casserole

A great way to make a new dish using Thanksgiving leftovers.. this is a stuffing casserole with a sweet, creamy corn and spam center!!

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

 Ingredients:

• leftover Thanksgiving stuffing or box of stuffing mix
• 4 tablespoons butter
• ½ pint milk
• 2 tbsp flour
• 1 can sweet corn, drained
• 1 can Spam, diced
• 2 tablespoons freshly chopped parsley
• Salt and ground black pepper
• 1/4 cup freshly grated Parmesan

Cooking Process:

• Preheat oven to 350 degrees.
• Make the stuffing mix with boiling water, according to pack instructions, stirring in half the butter or use leftover stuffing.
• Press the mix over the base and sides of the casserole dish.
• Pour the milk into a pan and whisk in the flour, then add the rest of the butter. Bring to the boil, whisking continuously to make a thick, smooth sauce.
• Add the sweet corn and Spam, parsley, and season. Spoon the mixture into the middle of the stuffing, sprinkle with cheese and bake for 25-30 minutes.

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

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Adobo Fried Rice Spam Musubi Recipe

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

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

  Ingredients:

Adobo Fried Rice Spam Musubi

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

Cooking Process:

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

how to serve:

No nutritional information is available for this spam musubi recipe

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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

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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

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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

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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!

 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

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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

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Spam Musubi Recipes

Spam musubi Recipes - A Hawaii favorite! You will notice those who live on the outer islands, will do this differently than oahu! We like to put the spam in the middle or our musubi, and on oahu the spam is usually on top of the musubi as shown in the picture.

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

Ingredients:

Spam Musubi Recipe

• 5 cups medium grain rice
• 1- 12 oz. can spam
• 1 bottle Nori Komi or Katsuo Furikake (optional)
• 1 spam musbi mold
• 1 pkg. Sushi-grade Nori
• 1 Tbsp. Aloha shoyu
• 1 Tbsp. sugar
• 1 1/2 tsp. mirin
• 2-3 pieces ginger (coin shaped)

Cooking Process:

• To make this basic spam musubi recipe, cook rice as you would normally.  Slice spam lengthwise into 8 pieces.  Cook spam until slightly crispy, then add soy sauce, sugar and mirin.
• Cook until sauce is thickened and caramelized over the spam.  Cut nori in halves lengthwise. If using furikake, mix cooked rice with furikake to desired tastes.  Place nori on waxed paper. Put Spam musubi maker across nori to form a cross.
• Fill spam musubi mold with 1/2 of the rice mixture and press down with top of mold.  Take top part of spam musubi mold off and add spam add more rice to complete the shape.  Press down on the top of the musubi mold and slide the body of the mold until it comes off the rice and spam rectangle.  Gently peel off the top of the mold.
• Fold nori over the rice and wet edges to seal.  Wrap with waxed paper and let spam musubi set for 10 minutes. 

how to serve:

Serve spam musubi by itself or you can make a simple dipping sauce - I like to use shoyu and mayonnaise.

Nutritional Information:

No nutritional data available for this spam musubi recipe.

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Party Spam Musubi

A festive version of Spam Musubi, using small cookie cutters to cut shapes out of the spam slices before cooking.

Recipe courtesy of Lori Ikeda - www.guavarose.com

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

Ingredients:

Party Spam Musubi

• 1- 12 oz. can Lite Spam
• 2 T. brown sugar or evaporated cane juice crystals
• 3 T. lower sodium Aloha shoyu
• 3 sheets of regular sized nori (~7-1/2" x 8-1/2")
• 1/3 – 1/2 c. sesame seed nori furikake
• 3-1/3 c. fresh cooked short grain white rice

Cooking Process:

• To make this spam musubi recipe, slice Spam into 10 slices. Use small 1-1/2" to 2" cookie cutters to cut two shapes out of each slice of ham. You can use slightly larger cutters if you don’t mind the spam hanging over the edges of the musubi. Set aside the used spam pieces for another use or to make spam fried rice or spam fried rice musubi.
• Place sugar and soy sauce in a non-stick frying pan. Swirl around liquid to dissolve sugar as much as possible. Place spam cut-outs in pan and coat both sides of spam with sauce. Place pan on medium high heat. Fry spam, turning occasionally until most of the sauce is evaporated and the spam is browned. Remove spam from pan and set aside.
• Turn electric stove burner on high. Place each sheet of nori 2-3" above the heat to toast. Hold until the nori turns slightly green and “tightens” up a bit. Be careful not to burn it. Toast both sides. Stack up the sheets of nori and cut them in half on the longer edge. You should have 6 pieces that are 4-1/4" x 7" each. Set one piece aside for another use, or to roll another musubi if you have extra rice.
• Fluff rice and gently mix in furikake with a rice paddle.
• Place one piece of nori vertically on a flat surface. Dip the bottom portion of the spam musubi mold completely in cold water, shake off excess water, and place horizontally across the middle of the piece of nori. Fill with 2/3 c. furikake rice. Dip the handled top portion of the spam musubi maker in water, fit it into the top of the musubi mold and press down firmly to compress the rice. Hold the top down, pull the bottom mold up over the rice. Take the top portion of the spam musubi mold off. Now wrap the top portion of nori down over the rice, and then fold the bottom portion of the nori up over the rice. Place on a plate seam side down, and repeat with the remaining nori and rice.
• Slice each rolled spam musubi crosswise into 4 slices. Use a sharp knife and wet it between each cut to help prevent the rice from sticking to the knife. Lay each slice cut side up and press a spam shape on top.

how to serve:

Serve party spam musubi on a tray displaying the various shapes and designs and you will be a hit!

Nutritional Information:

No nutritional data is available for Party Spam musubi.

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Chicken Hekka Recipes

Chicken hekka is an old-time classic dish that most people in Hawaii grew up eating.  It was a great way to use up whatever vegetables and meat that you had in the refrigerator. 

Prep Time: 15 | Cook Time: 30-35 | Ready In: 45-50

Ingredients:

• 1 1/2 lb boneless, skinless chicken thighs, stew size
• 2 TB vegetable oil
• 2-inch piece ginger, crushed
• 2 medium onions, sliced
• 14 oz. can shredded bamboo shoots, rinsed, drained
• 1/2 lb. button mushrooms, sliced
• 1 small bunch watercress, 2-inch lengths
• 8 oz. pkg. long rice, soaked in water, drained,  2-inch lengths

Sauce:

• 3/4 c. sugar
• 3/4 c. Aloha shoyu
• 3/4 c. mirin (Japanese sweet wine)

Cooking Process:

In a mixing bowl; combine sauce ingredients. In a skillet or wok over medium heat; warm oil. Stir fry chicken, ginger and onion 2-3 minutes. Add soy sauce mixture; cook 2 more minutes. Add bamboo shoots, mushrooms and watercress; cook 2 minutes. Stir in long rice and bring to a boil. Reduce heat; cook 1 more minute until liquid has been absorbed.

For more delicious Recipes Visit here@ Hawaiian Chicken Recipes

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Raiatea Helms Chicken Luau Stew

Watch Raiatea Helm make her Mom's chicken luau stew and Kahuku style shrimp as seen on OC16.tv

Prep Time: 15 | Cook Time: 3+ | Ready In: 3+ hours

Ingredients:

• 1 quart cooked luau leaves
• 6 pieces boneless/skinless chicken thighs
• 2 cans chicken broth
• 3 bay leaves
• 1 large piece ginger, peeled & smashed
• 2 cloves garlic, minced
• 1 teaspoon oil
• 1 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 tablespoon cornstarch

Cooking Process:

Cut chicken into bite sized pieces.  Cook chicken in large pot with heated oil.  Add bay leaves, ginger and garlic.  Once chicken is cooked/browned, remove bay leaf.  Add cooked luau leaves, chicken broth and season.  Add cornstarch an water to thicken.

For more hawaiian recipes visit here@ Chicken Recipes

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Melveen Leed's Chicken Poi Stew

Melveen Leed shares her family's recipe for Chicken poi stew, a hearty stew thickened with poi instead of flour and water.  You can also watch her make this dish on Cooking Hawaiian Style on OC16.

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

Ingredients:

• 1 whole chicken cut into pieces
• 1 teaspoon olive oil
• 1 round onion
• 2 stalks celery
• 1 chicken bouillon cube
• salt & pepper to taste
• 1 bag poi
• chopped green onions

Cooking Process:

Cut chicken into cubes.  Slice green onion stems and celery thinly and set aside. Heat pan with oil, add chicken, celery and green onion stems.  Cook for 3-4 minutes.  Add 4-5 cups of water and bring to a boil.  Add bouillon cube, salt and pepper to taste. Thicken with poi to your preference. 
 

how to serve:

Serve with rice - we served it with Rex's fried rice!!  Ono!

For more delicious recipes visit here@  Chicken Recipes

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Top 5 Popular Hawaiian Rice Recipes for Every Occasion

Rice is consumed by over 3 billion people in the world, with over 90% of that population living in Asia. With hardly any representation to show from Hawaii in terms of global numbers, the rice recipes in the island state is best described as – Exotic and exclusive!

Here are 5 unbeatable, easy to cook Hawaiian rice recipes for every occasion.

1.  Hawaiian Pepper Chicken Lemon Rice:

Low calorie and energy-rich recipe, rice is cooked with peppered chicken, usually with bones intact, coconut milk, chestnuts, pineapple slices and sliced almonds. Seasoned with herbs and spices, the main course is served with coconut milk and chicken kalua curry. There are many versions of cooked chicken recipe, but for best results use the rotisseries with cheese and garlic extracts.

Baked, and casserole versions of this recipe are relished in beach resorts and street food junctions.

2.  Hawaiian Confetti rice:

A flavoursome and fragrant rice recipe, the Hawaiian Confetti is a special summer item loaded with chillies, capsicum, broccoli, pineapple, cilantro and peppers. Loved for its sweet and spicy taste, Hawaiian Confetti rice is called so because of the abundance of colours in the platter. Use of orange peel, lemon and pineapple give it a yellowish tinge, while the green-red dash of vegetables make it an appetising dish for the eyes.

Served with roasted shrimps and pork chops, the Hawaiian confetti rice also has red beans and macadamia nuts to top the nutritional value.

3.  Coconut Rice Pineapple Salsa:

There is no match to Hawaiian coconut rice and pineapple salsa. Decked with aromatic herbs and spices, the way the locals decorate the rice cake is simply awe-inspiring. Cooked by sprinkling Hawaiian salt, the rice recipe is topped with roasted almonds and macadamia nuts, in addition to grilled pineapple and glazed shrimps. To give it a fruity touch, strawberry guava and Java plum are also pinned to the rice cakes for a colourful experience.

  4.  Chipotle Cilantro Lime and Pineapple rice:

The extra-long rice is not a regular ingredient in the Hawaiian cuisine. However, the chipotle version uses this variety to create a magical platter. Cooked in mud pots, the rice is boiled and then added to a cooked paste of cilantro, lime juice, pineapples and apple, sautéed in butter. Bay leaves and jalapenos are used abundantly to give it an Asiatic aroma, however they are removed before serving to hide away all the traces of spices.

Served with teriyaki chicken and kalua curry, this rice item is considered as a party dish for special occasions.

5.  Hawaiian Rice Pudding:

A sweet combination of Spanish flavour and Hawaiian extravaganza, the pudding recipe has abundance of fruit and nut, packed in black sugar and glazed pineapple base. Cream cheese and eggs make this recipe a dreamy dessert to relish after a heavy Hawaiian main course.

Unlike any other place on the planet, the rice recipes in Hawaii enjoy a godly reputation, with almost every dish served with either rice cakes or fried rice, always cooked in Polynesian style.

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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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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@ Pulled Pork Recipes

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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.

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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@ Seafood & Fish Recipes

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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

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Slow Cooker Beef Pot Roast Recipes

The real secret here is making sure you sear the meat before the long, slow braising.

Prep: 20m | Cook: 6h 30m | Ready In: 6h 50m

Ingredients:

• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Cooking Process:

• Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
• Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
• Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
• Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
• Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
• Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
• Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Serving Suggestion:

Serve with mashed potatoes.

Cook’s Note:

• Look for a 7-bone beef pot roast.
• Easy Cleanup.
• Try using a liner in your slow cooker for easier cleanup.

More checkout the@ Hawaiian Slow Cooker Beef Recipes

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Jap Chae Korean Glass Noodles Recipes

Serve right away or at room temperature or even chilled. Great served with teriyaki chicken or Korean short ribs. Delicious!

Prep: 20m | Cook: 20m | Ready In: 40 m

 
Ingredients

• 1/2 pound Korean dang myun noodles
• 1 teaspoon sesame oil
• 2 tablespoons soy sauce
• 2 teaspoons white sugar
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 3/4 cup thinly sliced onions
• 2 carrots, cut into match-stick size pieces
• 1/2 pound asparagus, thinly sliced
• 3 green onions cut into 1-inch pieces
• 1/2 cup dried shiitake mushrooms, soaked until soft, then sliced into strips
• 1 tablespoon sesame seeds
• 1 1/2 teaspoons sesame oil

Cooking Process:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the dang myun noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside. Whisk soy sauce and sugar in a small bowl. Set aside.
• Heat the vegetable oil in a skillet over medium-high heat. Stir in the garlic, onion, carrots, and asparagus; cook and stir until the vegetables have softened, about 5 minutes. Stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture, then add the noodles. Cook and stir until the noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.

Tip:

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

For more Delicious recipes Visit here@ Hawaiian Korean Recipes

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Quinoa and Black Beans Recipe

Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.

Prep: 15m | Cook: 35m | Ready In: 50m

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Cooking process:

• Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

For more recipes visit here@ Hawaiian Vegetarian Recipes

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Wonderful Fried Fish Tacos Recipes

Beer battered, fried fish tacos served with all the fixings. The fish of choice is cod, but haddock is also a good bet.

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

Ingredients:

• 1 cup dark beer
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 pounds cod fillets, cubed
• 1 quart vegetable oil for frying
• 20 (6 inch) corn tortillas
• 5 cups shredded cabbage
• 1 cup mayonnaise
• 1/4 cup salsa
• 1 lime, cut into wedges

Directions:

• In a shallow bowl, whisk together beer, flour, and salt.
• Rinse fish, and pat dry. Cut into 10 equal pieces.
• In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C). Using a fork, coat fish pieces in batter. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature. Fry until golden, about 2 minutes. Lift out with a slotted spoon, and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.
• Stack 2 tortillas. Place a piece of fish and 1/2 cup cabbage in the center of the tortillas. Garnish with mayonnaise, lime wedges and salsa.

More checkout here for Hawaiian Fish Recipes & Seafood

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Mom’s Italian Beef Barley Soup Recipes

The best beef barley soup. Thickens with just the barley. Tastes best in the slow cooker. Serve topped with parmesan cheese and with a salad.

Prep: 10m | Cook: 5h | Ready In: 5h 10m

Ingredients:

• 2 pounds cubed beef chuck roast
• 5 cups water
• 4 cubes beef bouillon, crumbled
• 1/2 onion, chopped
• 1(8 ounce) can tomato sauce
• 3/4 cup uncooked pearl barley
• salt and pepper to taste

Directions:
In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
Cover, and cook on Low for 5 hours.

For more Hawaiian Recipes visit here@ Hawaiian Slow Cooker Beef Recipes

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