Guava Muffins

Ingredients:

1&1/3 cup whole wheat flour
2/3 all purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
6 oz. (1 container) Meadow Gold Guava Low-fat Yogurt
2/3 to 3/4 cup Hawaiian Sun Guava Nectar
1/4 cup vegetable oil
2 eggs

Instructions:
Combine the flour, sugar, baking powder, and salt, set aside. Next, in another bowl, combine the guava yogurt, 2/3 cup guava nectar, eggs, and oil until smooth. Mix the dry and wet ingredients together. If it seems too thick, add a little more guava nectar. Pour into a lightly buttered muffin pan. Bake at 350 degrees  for 40 to 50 minutes. Healthy & ono!

Li Hing Pineapple

Ingredients:

1 ripe Pineapple
1-2 Tbsp Li hing mui powder

Instructions:

Peel pineapple and cut into chunks and put in a bowl. Sprinkle li hing mui powder over pineapple. Stir well, adding li hing mui powder to taste. Best kept cold. ONO!

Chicken Enchiladas Casserole

Ingredients:

4 chicken breasts, cooked and shredded.
12 corn tortillas
1 can cream of mushroom soup
1 can green chili enchilada sauce
2 cups shredded cheddar cheese

Instructions:

Heat together cream of mushroom soup, cream of chicken soup, and enchilada sauce. Add chicken. While it heating up, spray a 9X13 inch baking pan with cooking spray. Place 6 tortillas in pan. Add 1/2 of sauce mixture. Sprinkle with 1/2 of cheese. Repeat with remaining ingredients. Bake at 350 degrees for 40 minutes. Enjoy with sour cream, olives, lettuce and tomatoes.

Fried Shoyu Ahi

Ingredients:

1 lb ahi (yellow fin tuna), cut into 4 filets
Salt and pepper
2 Tbsp salad oil
3 Tbsp shoyu
3 Tbsp dashi (soup stock)
2 Tbsp mirin (sweet rice wine) or sugar
Shredded won bok, watercress, or lettuce

Instructions:

Season fish with the salt and pepper. In a skillet, heat oil. Brown fish on both sides and remove from pan. Add shoyu, dashi, and mirin to skillet; bring to a boil. Return fish to skillet; coat with sauce and cook for a few seconds. Serve on a bed of vegetables. Ono with rice, pickle onions & kim chee!

Stuffed Uhu

Ingredients:

5 lb Uhu (parrot fish)
1 pk Hot Portuguese sausage or lup chong; -sliced
Green onion whites; sliced lengthwise; about 2-3 inches long
3 Cloves garlic; minced
2 tsp Ginger; grated
Salt and pepper to taste
2 Pieces ti leaves

Instructions:

Preheat oven to 450 degrees. Butterfly fish from the back and de-bone. Clean fish as usual; wash thoroughly and pat dry. Salt and pepper fish to taste. Combine Portuguese sausage slices, onion whites, garlic and ginger. Stuff in cavity of fish and if you like, using a needle and thread, sew to close. Place one ti leaf on either side of fish, shiny side up, and wrap in tin foil. Place in baking pan and bake for 1 hour and 15 minutes. Enjoy!

Beach Soup

Ingredients:

2 cans Spam, cut into bite size pieces
2 cans Tomato sauce
2 cans Kidney Beans
1 onion, chopped
1 carrot, cut onto bite size pieces
2 potato, cut onto bite size pieces
1 can sweet corn
3 cans of water.

Instructions:

Brown the Spam and onions. Add to remaining ingredients and cook 20-30 minutes. Enjoy.