Garlic Chicken

Ingredients:

3 pounds chicken (boneless, bite-sized, or wings & drummettes)

1&1/2 C flour

1/2 C cornstarch

Oil for frying

Garlic sauce:

2 cups shoyu

2 cups sugar

1 cup chopped garlic (for real, 1 cup!) 

1/2 cup chopped green onion

2 Tbs. sesame oil

1 tsp. Chile flakes

Salt & pepper to taste

Instructions:

Combine sauce ingredients. Bring to a boil, simmer until the sugar dissolves and the sauce thickens. Set aside. Take some of the cooled sauce and marinate the chicken. Combine flour and cornstarch. Season the flour mix with salt and pepper. Dredge chicken in flour mix & deep fry. Toss in sauce and serve. You may want to strain the sauce before using to eliminate the minced garlic sticking to the chicken pieces. Enjoy!

Easy Podagee Chicken Stew

Ingredients:

5 lb chicken thighs
2 10oz Portuguese sausage
2  8oz. cans tomato sauce
1 medium onion, chopped
2 ribs of celery, chopped
1 clove garlic, smashed
Salt
Pepper

Instructions:

In a large pot, put chicken in and just cover with water. Bring to a boil, then lower to medium heat. Add garlic, sliced sausage, onion, celery, and tomato sauce. Lower heat to simmer. Cook, uncovered until chicken is cooked thoroughly. Salt & pepper to taste. Enjoy!

Miso Butterfish

Ingredients:

4 pieces butterfish
1⁄3 Cup sake
1⁄3 Cup mirin
2⁄3 Cup sugar
1 Cup white miso

Instructions:

To make the misoyaki marinade, bring sake, mirin and sugar to a boil for 5 minutes. Reduce to a simmer for 10 minutes. Remove from heat and whisk in miso until well incorporated. Allow to cool. Generously marinade butterfish in misoyaki marinade for 2 to 3 days. Pre-heat oven at 450 and bake fish for 5-8 minutes. When fish is almost cooked broil for an additional 2-3 minutes until well caramelized. Make sure you watch the fish closely since it can burn quickly. Enjoy with rice and favorite side dish. Ono!

Shoyu Chicken

Ingredients:

5 lbs Chicken
4 cloves of garlic
2 cups shoyu
1&1/2 cup water
1/2 cup sugar

Instructions:

Put all ingredients into a large pot and let it cook for at least 45 minutes. Serve hot with rice and enjoy.

Tammy's Spaghetti Sauce

Ingredients:

4- medium (14oz) cans Tomato Sauce
1- small (6o)z can Tomato Paste
2- large (28oz) Cans Tomatoes (whole, crushed, chopped, depends on what "texture" you want your sauce to have)
6  cloves garlic diced (fresh of course is the best)
2 Tbs dried basil leaves
1 Tbs dried oregano leaves
1 tsp sugar (if tomatoes are acidic)
Salt and pepper to taste

Instructions: 

Heat sauce on medium until it begins to boil, then lower heat to a simmer and cook for at least 6 hours. I keep the lid on the sauce while it cooks (after it begins to gently simmer). stirring occasionally. I sometimes replace the canned tomatoes with seasoned canned (oregano, basil, garlic) tomatoes, or fire-roasted tomatoes (improves the flavor, and/or the appearance if using the "fire-thrower-roasted" tomatoes).  It's of course great on wheat pasta, spaghetti squash (if you're watching da carbs), I even use it when I make my home-made scratch pizza.

 I sometimes get a little crazy when I make it, and it always turns out "fantastico"!  Sometimes, if i make it into a meat sauce I saute some Italiano sausage along with ground turkey or chicken breast with some onion (1/4-1/2 of a Maui onion would make it "ONO"!), set the meat aside, then in the same pan (without cleaning pan) i saute the garlic, then I add 1/4-1/2 cup wine (red or white will do) and scrape the sides of the pan as the wine reduces to get all the flavor from the meat, onion, and garlic, then add the tomato's and seasoning and cook slowly.  Everyone who tries it, loves it. Hope you get to try it and hope you "Aloha" it too!  If "some like it hot", i sometimes add 1/4-1/2 tsp crushed red pepper flakes while I saute the garlic!

This recipe actually came from my high school girlfriend (so it has really stood the test of time!)
Mahalo to Mark Hohmann for sharing this recipe with us.

Easy Poke Fried Rice

Ingredients:

1 lb. of your favorite poke
2-3 cups cooked rice
1 tablespoon oil
shoyu, salt, dashi, oyster sauce, to taste
onions, egg are optional

Instructions:

Heat oil in wok or deep frying pan, if using onions, add onions to hot oil, then add poke...quick fry the poke or cook until well done... all to your preference. However, if you like your fish rare, pull fish out and set aside. Add rice into hot pan..add a little more oil then fry the rice, add shoyu, dash of dashi and salt to taste. If adding egg, move rice to one side of pan and add scrambled egg, cook until soft scrambled and mix into rice.Enjoy!

Aunty Bobbie's Pork and Watercress

Ingredients:

2 bunches watercress, chopped
2 trays chopped pork
1/2 clove garlic
Shoyu
2 tubs firm tofu

Instructions:

In a large pot, fry pork with garlic until cooked thoroughly. Put the chopped watercress into same pot with shoyu and water, let it cook for a half hour then add the tofu and let it simmer another 15 more minutes and serve with rice and enjoy!

Easy Sweet Sour Ribs

Ingredients:

2 bags spare ribs chunks
2 bottles Sweet Sour Ribs Sauce (Mid Pac is a good brand)
1 can pineapple juice or you can use 1 can pineapple chunks instead

Instructions:

Boil ribs for 1 hour in a pot of water then drain and fry ribs in the same pot with little oil for 10 minutes then add 2 bottles of sweet sour sauce and the cans pineapple. Let simmer for 25 minutes and serve over hot rice. Enjoy.

Beef Stir Fry

Ingredients:

2 trays chopped beef
1 green bell pepper
1 red bell pepper
1 tray cherry tomatoes
1 can sliced mushrooms (drained)
3 cloves garlic (sliced)
1 round onion
Shoyu to your taste

Instructions:

Fry chopped beef until half cooked then add all vegetables with shoyu and water and let simmer for 15-20 minutes. If too salty add a little bit more water. Enjoy!

Sausage and String Beans

Ingredients:

2 Portuguese sausage, sliced
2 bags string beans
shoyu, to your taste
1 onion

Instructions:

Cut and fry sausage, onion and string beans together along with shoyu and water to your taste and enjoy with rice and kim chee!

Tempura Ahi

Ingredients:

1 box tempura batter
2 tray ahi blocks, cubed
Garlic Salt and Black Pepper to your taste

Instructions:

Mix batter, including seasonings, into a bowl as directed or until your thickness is found, then add garlic salt and black pepper to your taste. Deep fry in hot oil and put on paper towels when down to drain any excess oil on fish.

Ono Fried Chicken

Ingredients:

1/3 cup flour
1 tsp paprika
5 lbs chicken
Vegetable oil
Salt and pepper to taste

Instructions:

Heat oil in large skillet. Combine all dry ingredients together and shake well. Place 2 to 3 pieces of clean and dried chicken in flour mixture and shake well before putting into hot grease. Cook on high heat for about 5 minutes then turn heat down and cover until chicken is done. When turning chicken over use tongs to keep the chicken juice inside. Do not puncture while cooking this keeps the chicken from getting dry. Repeat the above steps until all chicken is done, place cooked chicken in a warm oven wrapped in paper towel until all chicken is cooked for nice hot chicken.

Chili Mac Ono Loa

Ingredients:

1 pound ground beef
1 small onion, chopped
2 cups elbow macaroni (uncooked)
1 (15oz.) can tomato sauce
1 can diced tomatoes
2 cups water
1 to 2 tablespoons chili powder
Salt and pepper to taste
Shredded Cheese (optional)

Instructions:

Brown ground beef and onions in a large skillet drain. Add macaroni and tomato sauce, water and seasonings. Cover and let simmer. Stir occasionally to prevent sticking and add more water when necessary. Cook until macaroni is softened and serve with hot rice and sprinkle cheese on top. Enjoy!

Baked Dipped Chicken

Ingredients:

1 - 5 pound bag chicken breast filets
2 envelopes Lipton onion soup mix
1 ½ cups garlic/herb flavor bread crumbs
4 eggs (beaten)
½ sheet wax paper

Instructions:

Clean and pat dry all your chicken breast and set aside in a bowl. Now your going to mix the Lipton onion soup mix with the bread crumbs in a gallon Ziploc bag and mix well, pour half the bag onto the wax paper and dip the chicken in the egg and roll in the mixture and place in a un-greased cookie sheet and bake at 375 degrees for 40-45 minutes or until center is white in color. Enjoy!

Spam and Cabbage

Ingredients:

1 head cabbage
2 cans spam (cubed)
1 yellow onion (cubed)
4 garlic (sliced)
Water
Shoyu to taste

Instructions:

Boil cut cabbage in a pot for 10 minutes with 2 ½ cups water and then fry onions and garlic in a separate pan for 5 minutes then add into the cabbage and water, then fry spam for another 5 minutes and add to cabbage. Now your going to add shoyu inside until your taste then let cook for another 25 minutes and serve with rice and enjoy.

Easy Beef Stroganoff

Ingredients:

1 pound hamburger
1 package of fresh white button mushroom (sliced)
8 oz whole wheat extra wide noodles
1/2 cup light sour cream
1 tsp dried parsley
1/2 tsp garlic powder
1/4 tsp paprika
1 can cream of mushroom soup

Instructions:

Brown the hamburger and drain, add can of mushroom soup and 1 can full of water back to the skillet. Mix well add hamburger back to skillet, add mushrooms and spices. Bring to low boil and simmer on medium low until liquid is reduced by half. Meanwhile, cook noodles to just before al dente (approx. 8 minutes) Add sour cream. Mix well. Add noodles and stir well, coating with the sauce and letting them rest for a few minutes as the sauce is absorbed. Enjoy.

Fast and Ono Chicken

Ingredients:

3 pounds boneless, skinless chicken pieces
3 tablespoons flour
1/4 cup salad oil
2 cloves garlic, crushed
3/4 cup chopped green onions
1/3 cup chopped Chinese parsley (cilantro)
1 tablespoon sugar
1/3 cup oyster sauce
1/3 cup water
1/4 teaspoon pepper

Instructions:

Cut chicken into bite-sized pieces. Coat with flour; let stand for 10 minutes. In wok or skillet, heat oil and garlic until oil is sizzling. Add chicken and stir-fry until browned. Lower heat and add remaining ingredients. Garnish with additional Chinese parsley. Enjoy with noodles, pasta or rice. 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. Spray a 9X13" 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. Serve with sour cream, olives, lettuce and tomatoes.