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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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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Ono Bacon Wrapped Kim Chee Wings Recipe

A nice twist on the buffalo wing, this is my simple Kim Chee wing recipe wrapped with bacon.  For the seasoning, I use Noh Foods Kim Chee seasoning and a few other ingredients.

Ingredients:

• 1 - 1/12 lb chicken wings
• 1 package Noh Kim Chee Seasoning
• Salt & pepper to taste
• 1 tablespoon sesame oil
• Bacon strips cut in half
• Oil for frying
• Kim Chee Base Sauce (optional)

Cooking Process:

• Put chicken wings in a bowl.  I prepared mine lollipop style, but to keep it simple, just use regular chicken wings.  Sprinkle kim chee seasoning onto wings, season with salt and pepper and drizzle sesame oil.  Mix well and allow to marinate for 30+ minutes.  If mixture is too dry, add just a little bit of water.
• Heat oil to 375.  Take pieces of bacon and cut in half.  wrap each wing with a piece of bacon.  Insert toothpick to hold bacon to wing.  Fry wings in 2-3 batches for 12-15 minutes or until golden brown.  Repeat until all wings are cooked.

Optional: If you like your wings dripping with sauce, you can toss cooked wings in dashi kim chee base just before serving or use base as a dipping sauce.

For more delicious NOH Foods Recipe Visit Here@ Hawaiian NOH Foods Recipe

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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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