Chicken Shoyu

Ingredients:

3 to 5 lbs Chicken thighs
3 cloves garlic
2 (1") pieces of ginger, crushed
2 star anise
1 cup chicken broth
3/4 cup brown sugar, packed
3/4 cup shoyu
1 teaspoon mirin
1 tablespoon Yoshida's gourmet sauce

Instructions:

Heat sauce ingredients until the sugar has been dissolved. Add chicken and simmer until the chicken is cooked through. Top with chopped green onions n enjoy over rice.

Pork Vinha D'alhos

Ingredients:

1 1/2 cups cider vinegar

1 cup white wine

1 1/2 cups water

2 teaspoons pickling spice

2 tablespoons Hawaiian salt

1/2 teaspoon pepper

3 to 4 cloves garlic, minced

4 Hawaiian red peppers

4 lb pork butt

6 baking potatoes, pared

Instructions:

In a large plastic container, glass bowl with lid, or heavy plastic bag, combine the vinegar, wine, water, pickling spice, Hawaiian salt, pepper, garlic, and chili pepper. Add pork, cover, and refrigerate for at least 48 hours, turning pork often. Preheat electric oven to 450 F. Place pork in baking pan; cook for 1/2 hour. Lower heat to 325 F and continue cooking for 2 more hours. Add potatoes, and cook for 1 more hour; turn potatoes once and baste potatoes and pork with drippings several times.

Taro & Sweet Potato Salad

Ingredients:

1 lb. Okinawan sweet potato, peeled and cut into 1” chunks and boiled
1 lb. taro, peeled and cut into 1” chunks and boiled
1/8 cup cilantro leaves, chopped
juice from 1 lime
salt and pepper to taste
1 Tbsp green onions, thinly sliced (optional)
1 Tbsp ginger, peeled grated
1/3 cup coconut cream

Instructions:

Place the peeled sweet potatoes in a pot and cover with water. Salt the water and simmer until just tender, about 7-10 minutes (do not overcook or the salad will be mushy and fall apart). Drain and transfer to a bowl. Add all ingredients and toss to incorporate. Serve warm or refrigerate and bring to room temperature before serving. Ono & healthy! ENJOY!

Butter-Fish Misoyaki

Ingredients:

2 1/2 lb butter-fish
2/3 cup miso (Japanese fermented soybean paste)
2 Tbsp. shoyu (soy sauce)
3 Tbsp. sake (rice wine)
1 Tbsp. lemon juice
2 1/2 Tbsp. sugar
1/2 tsp minced ginger root
1/3 cup chopped green onions

Instructions:

Rinse and wipe butter-fish. In large bowl, combine remaining ingredients. Soak butter-fish in miso mixture at least 4 hours. Place the fish on rack of broiler pan and broil 5 inches from unit in electric oven for 6 to 8 minutes; then turn fish over and broil 6 to 8 more minutes. ENJOY!

Easy Meat Loaf

Ingredients:

2 lb. hamburger
2 cans vegetable soup
3 handfuls oatmeal
1 round onion, chopped
4 eggs
3/4 tsp. salt
1/4 tsp pepper

Instructions:

In a large bowl, mix all ingredients and put into baking pan. Bake at 350 degrees for one hour. If you like, at about the last 10 minutes, spread ketchup or tomato sauce onto the meatloaf and let finish baking. Serve with gravy and/or favorite sides.

Broke Da Mouth Sweet Potato Casserole

Ingredients:

2 Cups Cooked Sweet Potatoes (3 large potatoes)
2 tsp Vanilla
¾ cup Sugar
½ tsp Salt
½ Cup melted margarine
1 tsp Flour
2 Eggs beaten

Mash potatoes, add margarine, sugar & salt. Beat eggs, vanilla and flour in another bowl.  Mix with potatoes.  Grease 9 x 13 baking dish with margarine, pour in potato mixture.

Topping:
1 cup chopped pecans
1/3 cup soft margarine
1/3 cup flour
1 cup brown sugar

Instructions:

Mix together and sprinkle over potatoes.  Bake at 350 degrees for 30-35 mintes. Let cool and enjoy with the Ohana and friends at the Holidays! Mahalo Bradda Mark Hohmann, in da mainland for this recipe!

Ulu Patties

Ingredients:

1 ripe breadfruit
1/2 cup milk
1/4 cup butter
1/4 teaspoon ground cinnamon
Dash of ground nutmeg
1/2 cup cornflake, crushed
1/4 cup vegetable oil for cooking

Instructions:

Pare breadfruit, cut into lengthwise quarters, and remove core. Cut breadfruit into large chunks. Steam for 1 hour. Mash breadfruit while hot adding milk, butter, cinnamon, and nutmeg. Shape into small patties; roll in crushed cornflakes. Heat oil in skillet; fry patties until golden brown on each side, being sure to only turn once. When done cooking, drain on paper towels. Easy, ono & healthy! Enjoy!

Korean Style Mahi Mahi Fish

Ingredients:

6-8 mahi mahi fillets
2 cups water
2 cups low-sodium soy sauce
1 cup sugar
6 garlic cloves, minced
4 Tbsp. sesame seed oil
1 tsp. black pepper
1 onion, finely minced
2 stalks green onion, sliced
1 lemon, sliced

Instructions:

Mix water, soy sauce, sugar, minced garlic, sesame seed oil, green onion and black pepper to make marinade. Place fish fillets in marinade, turning to coat. Allow to marinate for 30 minutes or longer, turning frequently. The longer you marinade the more better the flavor will be, heat skillet on high. Since your cooking fish it will only take a few minutes on each side to cook. Garnish with a slice of lemon and your favorite sides, enjoy. Mahalo T from T's All Kine Ono Grinds for this recipe.

Homemade Ginger Chicken Noodle Soup

Ingredients:

2 pounds boneless/skinless chicken thighs, cubed
1 baby carrots, cut in half
5 large potatoes, cut in fours
1/2 medium onion, chopped
3- 1 inch slices fresh ginger
3-4 bay leafs
2 chicken bullion cubes
2 tsp. salt or to taste
2 tsp. dried parsley
1/2 bag macaroni shells
6-8 cans of chicken broth

Instructions:

Boil the chicken in a large pot with enough water just to cover your chicken for at least 20 minutes. Then drain chicken out of water and put it back in pot then add the chicken bullion cubes, chicken broth, ginger, salt, dried parsley, potatoes, carrots, bay leafs and onions. Cook for at least 10-15 minutes then add in your shell macaroni and let it simmer for another 10 minutes or until macaroni is half cooked. When done let your soup sit for at least 20 minutes more so it can finish the cooking time for your macaroni. Serve with some oyster cracker and enjoy. (Mahalo to T's Ono Kine Grinds for this recipe!)

Pork and Pimentos

Ingredients:

1.5 lbs pork shoulder, thinly sliced
1 onion, quartered
4 cloves garlic, minced
2 bay leaves

The following ingredients are all to taste:
Shoyu
Sugar
Vinegar
Salt
Pepper

Instructions:

Fry pork with garlic n bay leaves, half way through. In a bowl, mix  the shoyu, sugar, vinegar, salt  and pepper, making about 1/2 cup, then add to the pork. Cook until 3/4 of the liquid has evaporated then add the onions and pimentos and simmer until cooked through and serve over rice. ONO!.

Garlic Pork Roast

Ingredients:

1 (4-5) pound pork butt
4 cloves garlic
2 cans chicken broth
1 onion, diced
2 bay leafs
2 tsp. Soy sauce
salt and pepper

Instructions:

First, cut slits into your pork (both front and back) and season with salt and pepper to your liking. Put pork into a roasting pan with a wire rack on the bottom, making sure your pork is not able to touch the liquid. Now add in the 2 cans chicken broth, onion, bay leaf, soy sauce and garlic and cover with tin foil. Poke holes on the foil, so pork can steam evenly. Bake at 350 degrees for 4 hours then turn off the oven and let it rest for one hour before slicing. Serve with your favorite sides. Enjoy.

Crab Dip

Ingredients:

1 pkg imitation Crab-meat, chopped
1 pkg Cream cheese
1C Best Food mayonnaise
1 Maui onion, chopped fine
3 stalk celery, chopped fine
Garlic salt, to taste
Black Pepper, to taste

Instructions:

In a medium bowl, place crab-meat, onion, celery, cream cheese and mayonnaise  and stir until well blended and creamy. Add garlic salt & pepper to taste. If mixture is not creamy add more mayonnaise. Place mixture into a small baking dish or and bake in a 350 degree oven for 15-20 minutes. Then change oven setting to broil and move dish to top shelf and broil till golden brown. Watch closely so that the dip does not burn. Enjoy with toasted flat bread, chips, crackers or veggies. ONO!

BLT DIP

Ingredients:

1 lb bacon, cooked, crumbled (or 1/2 cup bacon bits can be substituted instead)
1 cup mayonnaise
1 cup light sour cream
1/2 tsp garlic powder
1 tsp onion powder
1 tsp seasoning salt, to taste
2 medium tomatoes, seeded and finely chopped
1 green onion, chopped
1 loaf Hawaiian Sweet Bread- Round

Instructions:

Add all ingredients, except for the bread, in a medium bowl and mix well. Cover and refrigerate until ready to serve. Hollow out the middle of the bread loaf, reserving the pieces of bread for dipping, and spoon dip, from the bowl and into the reservoir. Enjoy!

Kawai's Crack Dip

Ingredients:

16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese

Instructions:

Mix together and refrigerate 24 hours. Serve with chips and/or veggies. So ono, you won't stop eating it and will want more when its gone! Mahalo Kawai for this recipe!