Thursday, September 29, 2011

Can Tuna Donburi


1 6 oz can Tuna, drained
3 large Eggs, beaten
1/2 tsp Sugar
1/2 tsp Shoyu
1 tsp Oil

2 Tbsp chopped Onion
1/4 C Bean sprouts or chop suey mix
2 Tbsp Kamaboko, sliced in matchsticks
Salt & Pepper to taste
Nori Furikake


Add oil to frying pan on medium-high heat. Quckly saute onions first, then add bean sprouts. In a separate bowl, mix eggs, tuna, sugar, shoyu, salt, & pepper. Add to frying pan, reduce heat to medium, and cook until eggs are cooked to your liking. Serve over hot rice and top with a dash of furikake.

Wednesday, September 28, 2011

Chili Chicken


Chicken Drummettes
Garlic Powder

1/2 cup Aloha shoyu
1/4 cup brown sugar
1/4 tsp chili powder
2 cloves garlic - crushed


Season chicken in salt, pepper and garlic powder. Roll in flour and deep fry until golden brown. Drain on paper towels. Mix sauce ingredients. Dip fried chicken in sauce and serve with hot rice.

Tuesday, September 27, 2011

Clam Dip


1 pkg (3 oz) cream cheese
1 tablespoon mayonnaise
1 can (6 1/2 oz) minced clams, drained
1/4 teaspoon Worcestershire sauce
2 teaspoons grated onion
2 teaspoons chopped parsley
1&1/2 teaspoons lemon juice
1/4 teaspoon salt
3 drops hot pepper sauce


Beat cream cheese well; stir in remaining ingredients. Chill. Enjoy with crackers or chips.

Friday, September 23, 2011

Baked Shoyu Chicken


5 lb Chicken thighs
1 1/2 Cup Aloha shoyu
1 1/2 C Brown sugar
1/2 C Water


Mix shoyu, sugar and water (if too sweet at more shoyu, if too salty add more sugar). Place chicken in baking pan and pour mixture over chicken. Bake at 375 degrees for 1 hour. Turn pieces over at least once while baking. ENJOY!

Thursday, September 22, 2011

SPAM & Cabbage


1 can SPAM, diced
1/2 onion, sliced
1 medium cabbage, thinly sliced
1 clove garlic, chopped
1/4 C Shoyu
Sesame Oil


Heat sesame oil in pot. Add SPAM & all other ingredients. Cook until cabbage is done. Ono over rice. Enjoy!

Wednesday, September 21, 2011

Fried Rice


3 slices bacon, cut into 1/2-inch pieces
1 cup diced SPAM or ham
1/2 cup chopped yellow onion
2 tablespoons shoyu
2 tablespoons oyster sauce
1/4 teaspoon ground black pepper
3 cups cooked rice
2 eggs, beaten
2 stalks green onion, sliced thin


In a large frying pan, fry bacon for 2 minutes. Add remaining ingredients except for eggs and green onion. Stir-fry for 4 minutes until mixture is thoroughly heated.  Add beaten eggs and stir-fry until eggs are cooked. Remove from heat; toss with green onions and enjoy. ONO!

Tuesday, September 20, 2011

Pork Tofu


1 lb pork, sliced in 2X1 inch pieces
1 Tbsp salad oil
1/2 cup shoyu
1/4 cup water
1/4 cup sugar
1 medium onion
1 small piece of ginger root, crushed
1 block tofu
 4-12 green onions, cut into 2 inch lengths
salt and pepper to taste


In a skillet, heat oil and brown pork. Add shoyu, water, sugar, onion and ginger. Bring to a boil and simmer for five minutes. Gently stir in tofu; simmer gently a few minutes longer. Salt and pepper to taste Add green onions just before serving. Enjoy with rice.

Friday, September 16, 2011

Baked Salmon

3 lb salmon filet
6 lup chong (Chinese sweet pork sausage), cooked and thinly sliced
2 onions, thinly sliced
2 to 3 cups mayonnaise
1 cup grated Parmesan cheese


Place filets on a large, tin foiled baking pan. Layer lup chong and onions over filet; cover with mayonnaise and sprinkle with cheese. Cover with foil and bake at 375º degrees for 45 minutes. Remove foil, increase oven temperature to 400º degrees, and continue cooking for 15 minutes or until top is brown. Ono with just a green salad or rice and kim chee.

Thursday, September 15, 2011

Fried Li Hing Chicken


5 lbs Chicken thigh, washed, dried, deboned, sliced
1-2 cups milk (do 1 cup at a time so you don't waste)
2 C Flour
1/3 C Li Hing Mui Powder
1 cup vegetable oil


Combine flour and li hing mui powder. Dip chicken in milk, then place chicken in dry mixture, do both sides. Pan fry in oil using medium heat. Drain on paper towels. Ono!

Wednesday, September 14, 2011

Easy Hamburger Curry


1 lbs Ground beef
1 can cut green beans
1 can Kernel corn
1 box S&B Golden Curry mix
Cornstarch and water to thicken


Brown hamburger. Add enough water to cover beef. Then bring to boil, simmer and add the beans and corn. Bring that to a boil and simmer for about 15 minutes. Add cornstarch and water to thicken gravy. Enjoy with rice & kim chee!

Tuesday, September 13, 2011

SPAM & String Beans


1 can Spam (cubed)
1 pkg String beans (cleaned and julienned)
Vegetable oil
Garlic salt
Salt & Pepper (optional)
1 Tbsp Oyster sauce

Sauce: (mix & set aside)
1/2 C Shoyu
1/2 C Sugar
1 Tbsp cooking Mirin
2 cloves Garlic (quick smash with knife)


In frying pan, add about 1 Tbsp vegetable oil to heated pan. Add Spam and brown, then add string beans and oyster sauce. Cook for 3 to 5 minutes on medium heat. Pour in teriyaki sauce and season with salt and pepper. Cook for 3 to 4 minutes. Enjoy on fresh hot rice! ONO!!!

Friday, September 9, 2011

Char Siu Pork

1 pork butt, cut into thick long strips; keep bones to make soup
1/2 cup red food coloring
1 tsp salt
2 cups sugar
1 cup hoisin sauce
2 cups honey
1/2 cup shoyu (Aloha)


Pour red food coloring on pork strips. Rub coloring into pork, one by one. Add all other ingredients. Soak for two hours and up to two nights.Broil for 1&1/2 hours on lower rack. If using a grill, cut pork into thinner strips. ENJOY!

Thursday, September 8, 2011

Sam Sato's Spam Surprise


4 ounces Portuguese sausage, sliced
2 cans Spam, sliced
1 pound Head Cabbage, sliced
1 cup Chicken Stock
8 ounces Frozen Lima Beans
Optional:shoyu to taste


In a pan of water, cook sausage to remove excess fat. In a separate pan, saute Spam, browning meat. Add cabbage, chicken stock and Lima beans to the Spam and mix. Remove cooked sausage from the other pan and add to mixture. Cook all together for a few more minutes and serve. Enjoy!

Wednesday, September 7, 2011

Poi Mochi


1 bag of poi
2 C. water (more or less as necessary for consistency of thick pancake batter)
2 packages (10 ounces each) Mochiko (Asian sweet rice flour)
1 ½ C. sugar
1 quart canola oil for deep frying


Combine all ingredients except oil; mix well (if you want it sweeter, add more sugar). Drop by teaspoonfuls into hot oil and deep fry until slightly crisp. Drain on absorbent paper. Makes about 30 to 36 pieces.ONO!!!

Friday, September 2, 2011

Island Baked Salmon


3 lb salmon filet
6 lup chong, cooked and thinly sliced
2 onions, thinly sliced
2 to 3 cups mayonnaise
1 cup grated Parmesan cheese


Place salmon filet in a large baking pan. Layer lup chong and onions over filet; cover with mayonnaise and sprinkle with cheese. Cover with foil and bake in oven at 375 degrees for 45 minutes. Remove foil, increase oven temperature to 400 degrees, and continue cooking for 15 minutes or until top is browned. Enjoy with rice and kim chee or with a fresh green salad.

Thursday, September 1, 2011

Pahole Fern Salad

1 bunch pahole (fern shoots)
3 pounds tomatoes, diced
1/2 Maui onion, sliced
1/2 large corm taro, cooked until tender, cleaned, and diced

1 cup shoyu
1 cup water
Dash chile flakes and apple cider vinegar


Bring a pot of water to a boil. Place the pahole fern in water for 3 1/2 minutes. Remove and drain. Cool pahole fern down in an ice bath and drain. Cut pahole fern into 3/4-inch long pieces, and in a bowl, add and mix with tomatoes and onions. In a separate bowl mix all sauce ingredients together Add tomatoes, pahole, onions, and taro toss to coat. Enjoy!