Some Hawaiian Dishes
1 1/2 pounds boneless skinless chicken
3/4 cup sugar
3/4 cup soy sauce
3/4 cup mirin,Japanese sweet wine
2 tablespoons salad oil
1 piece ginger root 2-inch, grated
3 medium carrots, julienne
2 onions, sliced
14 ounces canned shredded bamboo shoots, drained
1/2 pound fresh mushrooms, iced
1 bunch watercress cut into 2-inch lengths
8 ounces long rice
Cook long rice per normal method and set aside. Slice chicken into serving pieces. Combine sugar, soy sauce, and mirin.
In a skillet or wok, heat oil to medium high. Squeeze juice from grated ginger into wok. Add ginger and stir fry until brown; discard ginger fibers. Add chicken and stir-fry over high heat. Add soy sauce mixture and cook for 2 more minutes. Add vegetables, one at a time, and stir-fry after each addition. Add long rice and cook for 3 more minutes, or until done. Makes 8 to 10 servings.
HAUPIA (Coconut pudding)
12 ounces Chilled Coconut Milk
1 1/2 cups Water 1/2 cup
2 TBS. Sugar 1/2 cup
2 TBS. Cornstarch
Combine all ingredients in saucepan. Stir over medium heat until thickened. Lower heat and cook for ten minutes, stirring constantly to avoid lumping or burning. Pour into 8x8 inch dish and chill until set. Cut haupia into squares. NOTE: May be topped with crushed pineapple, sliced peaches or sliced mango.
Hawaiian Stew with Luau
1 lb pork
1 lb stew beef
2 lb. luau leaves or spinach leaves
salt and pepper
In a large pot brown 1 lb. of pork, cut in stewing pieces, with 1 lb. beef stew meat, sprinkle with Hawaiian salt and then add just a little water to cover and simmer until tender.
In another pot cook 3 lb. cleaned luau leaves** about 1 1/2 hours or until soft (do not mix until cooked) and remember to change the water. When both are done, drain and rinse the luau leaves well and combine, season with salt and pepper, and simmer for another 10 minutes. Best eaten with sour poi, raw onions, limu and chili pepper!!
**(Should be taro, but you can use spinach leaves, and you don't have to boil as long, only until soft)
3 to 4 large chicken thighs
4 T. oil 2 cloves garlic, crushed
1 thumb size minced fresh ginger
1/2 t. salt
1/4 t. sugar
6 cups chicken broth
2 1/2 # green papayas
Cut chicken in 1 inch cubes. Heat oil, in heavy skillet, fry garlic until browned, remove and discard. Add chicken and ginger, cook until browned, add salt, sugar and broth. Cover and simmer until chicken is tender.
Meanwhile, cut papaya into 1 inch cubes and add to soup. Do not let the papaya get mushy. This make about 10 cups of soup. You can cut the recipe in half. Also cook the spinach with salt beef or salt pork.
5 to 8 pounds of pork butt
6 tablespoons of Hawaiian salt or kosher salt
10 tablespoons of liquid smoke
6 Ti leaves/ or banana leaves
Preheat oven to 500deg. Slit pork in several places, rub salt and liquid smoke into pork. Wrap pork with ti leaves, then in the foil, place on a small rack in a baking pan. Lower heat to 400deg., bake for 4hrs.
Add sweet potatoes or yams the last 1/2 hrs to the pan. Shred pork and add juices from the pan to the pork, according to your taste.
POKE AKU (Tuna)
Fresh raw fish flavored with seaweed and inamona. (Kukui nut)
Served as a side dish or a pupu (hors d'oeuver) Serves 20
5 pounds fresh aku (tuna)
1 pound chopped limukoho or lipoa (seaweed)
3-4 TBS. inamona (Kukui nut)
Hawaiian salt (to taste)
Skin the fish and cut into 1-inch cubes. Combine with remaining ingredients.
Chill and serve. NOTE: Fish must be fresh!
POKE AKU (Hawaiian Raw Fish)
1 lb. aku
1/2 cup blanched and chopped limu kohu
1 tablespoon Hawaiian salt
1 Hawaiian red pepper, seeded and minced.
2 teaspoons ground, roasted kukui nuts
Cut aku into 1/2 inch cubes. Combine limu, salt, pepper and kukui nuts; add fish cubes and mix well. Chilll before serving. Makes 6 servings.
1 1/2 lb salmon fillets
Lay salmon on bed of salt in glass dish, cover with more salt. Put in refrigerator overnight. Wash off salt & dice the salmon.
1 small onion
3/4 lime juice
1/8 t. Tabasco sauce
1 t. sugar
1 t. pepper
Peel & dice tomatoes & onion. Mix with salmon & add other ingredients. Toss lightly.
BAKED FISH IN CORN HUSKS
1 large or several small fish.
Wrap each fish in corn husks which have been sprinkled with salt inside and out and then place into a roasting pan. Pour 2-3 cups of water in the bottom of the roasting pan. Bake in hot oven at 500 degrees F for 15-20 min.
Constant basting will keep the fish moist.
5 lb spareribs
4 cloves garlic
1 large piece of ginger root, crushed
1 teaspoon salt
1 cup sugar
1 cup soy sauce
1 cup catsup
1/3 cup oyster sauce
Cut spareribs into 1 1/2 inch pieces. In a large saucepot, combine ribs, garlic, ginger, and salt. Add water to cover ribs, bring to a boil, lower heat, and simmer until ribs are tender, about 1 to 1 1/2 hours. Drain.
Combine remaining ingredients and marinate ribs in sauce overnight in the refrigerator. Place ribs on rack of broiler pan and broil 3 inches from unit for 7-10 minutes, basting with remaining sauce. Turn and broil for 5-7 more minutes. Makes 15-20 servings.
PAPAYA SEED DRESSING
1/8 teaspoon salt
2 ripe papayas
1/8 cup fresh lime juice
1/2 teaspoon dijon mustard
1 shallot, finely chopped
1/4 teaspoon salt
Peel and seed papaya. Puree papaya in a food processor or blender. Add all remaining ingredients and blend until smooth. Makes eight servings.
2lbs salt salmon or butterfish
7-8 bundles of spinach
Cut pork into small chunks about 2-3 inches square. Cut salmon in smaller chunks. Wrap a piece of pork and one of salmon in a thick pad of spinach. Wrap each package in corn husks. Tie at tip. Place in a steamer, the bottom of which is covered with water. Put sweet potatoes around packages of laulau and steam 3-4 hours. Be sure water is always in steamer.
1 lb luau
12 ti leaves
1 1/4 lb pork
3/4 lb salted butterfish
1 tablespoon Hawaiian salt
Wash luau and ti leaves; remove stem and fibrous part of the veins. Cut pork and fish into 6 pieces. Place pork in bowl, add salt, and work in thoroughly. Arrange 5 or more luau leaves on the palm of the hand. Place one piece of pork and one piece of of fish on leaves and fold to form a bundle.
Place laulau on the end of a ti leaf and wrap tightly. Wrap another ti leaf around in the opposite direction forming a flat package. Tie securly with string. Make the remaining laulaus.
Steam 4-6 hours or steam in a pressure cooker for 1 hour. Makes six servings.
KONBU MAKI (Seaweed Wrapped Pork Rolls)
1 large gobo
3 pkg (2 oz. size) nishime konbu
2 pkg (1 1/2 oz size) kampyo
1 1/2 lb pork
2 cups water
1 1/4 cups soy sauce
1 cup sugar
1 small piece ginger root, crushed
1/2 teaspoon monosodium glutamate
Procedure: Scrape skin from gobo and cut into 2-inch strips; soak in water.
Wash nishime konbu and cut into 5 X 2-inch lengths; soak in water.
Wash kampyo and cut into 3-inch lengths.
Cut pork into 1 1/2 X 1/2-inch strips.
Place a piece of pork and a piece of gobo across one end of konbu strip. Roll tightly and tie with kampyo. Repeat until all pork is used. Place rolls in saucepan and add remaining ingredients. Cover and simmer for 2 hours or until tender. Makes 6 servings.
HULI HULI CHICKEN
3 broken fryers, split or quartered
1/4 cup catsup
1/4 cup shoyu
1/2 cup chicken broth
1/3 cup white wine
1/4 cup frozen pineapple juice concentrate.
pinch of fresh or dried ginger.
drop or two of worcestershire sauce.
Mix ingredients in bowl, brush over washed chicken splits. Grill over barbecue, turning and basting with sauce until it is done (about 40 minutes). For a real hawaiian picnic lunch, eat with sticky rice, macaroni salad.
2 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup sugar
1 tsp. cinnamon
1/2 cup raisins
3/4 cup vegetable oil
2 chopped ripe mangos
1 tsp. vanilla extract
Mix all ingredients well. Pour into greased pan. Bake at 325 degrees F. for one hour. Cool for 20 minutes.
EASY LUMPIA WITH DIPPING SAUCE
1 lb ground beef
2 cloves garlic
1 large onion
1 can (8 oz.) water chestnuts, slivered
2 pkgs (10 oz. size) chop suey vegetables.
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon patis
2 tablespoons flour
1/4 cup water
40 lumpia wrappers
deep fat for frying
3 cloves garlic, minced
1/4 cup vinegar
1/8 teaspoon salt
Brown beef well. Stir in garlic and onion; saute lightly. Add water chestnuts, vegetables and seasonings; cook for about 2 minutes. Drain and cool throughly.
Combine flour and water to form thin paste. To make rolls, place 2 tablespoons filling on a lumpia wrapper. Fold neatly like an envelope. Seal with paste. Heat deep fat to 375 degrees F. Combine remaining ingredients for sauce. Fry lumpia in hot fat until golden brown. Serve hot with sauce. Makes 40 lumpia.
2 bundles long rice
4 dried mushrooms
1/2 lb beef
1 medium carrot
1 stalk celery
1 medium onion
1/2 lb green beens
1 can (15 oz) bamboo shoots
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon sugar
1/4 teaspoon monosodium glutamate
1/4 cup water
Soak long rice and mushrooms in warm water for 30 minutes. Cut beef into thin 2-inch strips. Remove stems from mushrooms. Cut mushroom caps and vegetables into thin strips or slices. Cut bundle of soaked long rice in half and cook in 1 1/2 quarts boiling water for 1 minute; drain thoroughly.
In a large skillet, heat sesame oil. Fry beef for 1 minute. Add vegetables; saute 2 minutes.
Combine soy sauce, sugar, salt, pepper, monosodium glutamate and water.
Stir long rice and soy sauce mixture into vegetables; cook 1 to 2 minutes. Makes 6 servings.