Various Recipes (December 2013)

Kalbi Short Ribs

Ingredients:

3 lbs short ribs, buffterfly cut
4 Tbsp brown sugar
7 Tbsp shoyu
2 stalks green onions, minced
2-3 cloves garlic, minced
1 tsp. ginger, minced
1-2 Tbsp sesame seeds
2-3 Tbsp. sesame oil

Instructions:

Pat brown sugar on the ribs and let marinade for 1 to 2 hours. In a bowl, mix the rest of the ingredients except the sesame oil. Place the sugared ribs into the sauce and let stand for about 30 minutes to an hour. Add the sesame oil to the batch then grill or broil. Enjoy!


T’s So Easy and Ono Chicken Canton Noodle Stir fry

Ingredients:

4 slabs chicken breast meat, cubed
½ head cabbage, shredded
1 large carrot, shredded...
1 medium onion, cubed
4 garlic cloves, diced
2 bags canton noodles
½ can chicken broth
½ cup soy sauce
½ tsp. black pepper
2 stalks green onion, chopped

Instructions:

Heat a large wok with 2-3 tbsp. vegetable oil and fry your chicken for a few minutes then add in your onion and garlic and let it cook together for at least 3-4 minutes before you add in your cabbage, carrots and soy sauce. Let all these ingredients cook together until cabbage is tender.

While you’re waiting you’re going to heat ½ can of chicken broth in your microwave for 2 minutes then set on side, now add in your dry canton noodles into your chicken/cabbage mixture and pour in your chicken broth and green onions then lower down your heat and keep stirring until noodles is at your desired softness.
Enjoy!!


Hamburger Pie With cheese

Ingredients:

1 lb lean ground beef
1 large onion (chopped)
1/2 teaspoon of salt
1/2 teaspoon of garlic powder
a dash of Worcestershire sauce
1 cup of shredded cheese
1 cup of milk
1/2 cup of Original Bisquik mix
2 eggs

Instructions:

Heat oven to 400 degrees. Spray a 9 inch pie plate with non-stick cooking spray. Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.

4 Stir in salt, garlic powder and Worcestershire sauce and then spread in pie plate.

5 Next, sprinkle the shredded cheese on top of the beef.

6 In a small bowl, whisk together the milk, eggs and Bisquik. Make sure you try to get as many lumps out as you can. Pour over meat mixture.

7 Bake in oven for 25 minutes or until a knife comes out clean.

Banana Guava Pie

Ingredients:

1 1/2 cups sliced bananas
1 1/4 cups guava nectar
1/2 cup sugar
1 tablespoon lemon juice
1/4 teaspoon salt
3 tablespoons cornstarch
3 tablespoons cold water
1 baked pie shell

Instructions:

Combine guava nectar, lemon juice, sugar and salt. Bring to boil over low heat. Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear. Cool. Combine with bananas and pour into baked pie shell. Serve with whipped cream. YUM!

Corn Flake Cookies

Ingredients:

3 blocks Butter
1 block Margarine
1 1/2 C Sugar
2 tsp Vanilla
4 C Flour
2 tsp Baking soda
2 C Crushed cornflakes

Instructions:

Cream butter, margarine and sugar well. Add vanilla. Stir in flour and baking soda. Fold in crushed cornflakes. Roll into balls, place on cookie sheet and flatten with bottom of glass or palm of your hand. Bake 12 - 15 minutes a preheated 350 degree oven. Bake until light brown. DO NOT OVER BAKE!

Easy Pumpkin Pie Dump Cake

Ingredients:

1 can (15 0z.) pumpkin puree (not pumpkin pie mix)
1 can (12 oz.) evaporated milk
3 large eggs
1 cup sugar
1 tsp. ground cinnamon
1 box Spice Cake Mix
1 cup butter, melted

Instructions:

Preheat oven to 350F degrees. Spray a 9x13 baking pan with nonstick cooking spray then lightly flour the pan. In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined. The pumpkin mixture will be very wet. Pour this mixture into the prepared baking pan. Sprinkle the dry cake mix on top of pumpkin mixture. Now take melted butter and drizzle all over the top. Bake for about 55-60 minutes. It may seem not finished in the middle when done, but that's okay because it will continue to set up as it cools. Let it cool for at least 30 minutes before serving. Top with whipped cream. Be sure to refrigerate any leftovers. Enjoy!

Pumpkin Haupia Pie

Ingredients:

1 can (1 lb) pumpkin
2 eggs, slightly beaten
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (13 oz) evaporated milk
1 1/2 cups shredded coconut
9-inch unbaked pie shell
1 pkg (2 1/2 oz) haupia pudding mix
1 cup heavy cream, whipped and sweetened

Instructions:

Preheat oven to 425 degrees. In a large bowl, combine pumpkin and eggs. Add sugar, salt, and spices. Stir in milk and 1 cup of the shredded coconut. Pour into pie shell. Bake for 15 minutes; then lower heat to 350 degrees and bake about 40 to 45 more minutes or until filling is set. Cool. Prepare haupia pudding mix according to package directions. Cool slightly, then pour over pie. Chill until haupia is firm. Just before serving, spread whipped cream over pie. Sprinkle with the remaining 1/2 cup coconut. ENJOY!


Kim Chee Roast Pork Soup

Ingredients:

1 pound Chinese-style roast pork, thinly sliced
1 cup won bok kim chee
2 can (14 1/2 ounces) chicken broth
1 cup water
2 1-inch piece fresh ginger root, crushed
1 block of tofu, cubed

Instructions:

In a large saucepan, fry roast pork, add the kim chee and fry together. Add remaining ingredients; boil until soup is hot. Enjoy!


Fried Li Hing Chicken

Ingredients:

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

Instructions:

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!


Easy Baked Ham

Ingredients:

1 (4 pound) fully-cooked spiral cut ham
1 (20 ounce) can sliced pineapple, drained with juice reserved
1 cup dark brown sugar
1 liter ginger ale

Instructions:

Preheat the oven to 350 degrees. Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6 quart casserole dish or baking pan. Top with a few pineapple rings and 1/4 of the brown sugar. Repeat the layers, ending with pineapple rings on top, but don't sprinkle the last 1/4 of brown sugar. Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about half way. Sprinkle the remaining brown sugar over the top. Cover with aluminum foil and bake for 20 minutes then uncover and bake for an additional 20 minutes. ENJOY! (Mahalo mom for this recipe!)


Ground Pork and Green Beans

Ingredients:

1 ½ Lbs. of Green beans, rinsed well and sliced about 1 inch long
1 Lb. Ground Pork or you can also use ground beef, turkey and chicken
1 Small tomato sliced in small wedges
1 Small onion cut in half and sliced crosswise
4 Cloves of garlic peeled and smashed
1 Tbs. of Patis (fish sauce)
4 Tbs. of shoyu
Salt and Pepper
Oil

Instructions:

Heat and coat wok with a tablespoon of oil. Then, cook the meat and add the garlic. Let it cook for 2 minutes while stirring. Add the tomato and onion slices, stir, and then add the patis. Cover and cook it for 2 minutes. Add shoyu, green beans, and black pepper. Stir, cover, and let simmer for 6 minutes on medium low heat. Remove cover and stir. Add salt and pepper if needed, then replace cover, and cook for 6 more minutes or until the beans are tender. Enjoy with rice. ONO!


Baked Chow Mein

Ingredients:

1/3 C Shoyu
1/3 C Oyster sauce
1/3 C Oil (half vegetable, half sesame oil)
1-2 Tbsp Sugar
2 packages Chop suey mix (if not available, use bean sprouts and Chinese greens)
Green onions, chopped
Carrots and string beans, cut in slivers
1/2 lb Charsiu, slivered or shredded chicken
3 lbs Chow mein
Chinese parsley (Cilantro)

Instructions: 

Mix everything but the charsiu. Sprinkle charsiu or chicken on top and cover with foil. Bake 1/2 hour at 375 degrees. Garnish with sprigs of parsley.


Banana Cream Squares

Ingredients:

2-3 ripe Bananas, sliced
Cool Whip topping

2 blocks Butter
2 Tbsp Sugar
2 C Flour    

1 box Chocolate pudding
1 box Banana pudding
3 C Milk
1 8 oz Cream cheese

Instructions:

Crust:
Mix together and press into 9x13 pan and bake at 325 degrees for about 30 minutes. Cool. Place 2 layers of sliced bananas on crust.

Filling:
Cream ingredients, beat until thick. Spread filling over bananas. Top with cool whip and refrigerate.


Cocoa Mochi

Ingredients:

1 lb box Mochiko (sweet rice flour)
1 3/4 C White sugar
3 Tbsp Cocoa powder
1 Tbsp Baking soda
2 Beaten eggs
12 oz can Evaporated milk
1 can Coconut milk
1 tsp Vanilla
1/4 C Melted butter

Instructions:

Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. Sift mochiko, sugar, cocoa and baking soda in a large mixing bowl. Add egg, milk, butter and vanilla. Mix until batter is smooth. Pour batter into prepared baking pan. Bake for 1 hour and 10 minutes. Cool completely and cut with a plastic knife. Enjoy!


Chicken Long Rice

Ingredients:

1 whole Chicken, cut into pieces
4-5 bundles Long rice
2 cloves Garlic, finely chopped
2-3 Tbps Ginger root, finely chopped (to taste)
shoyu (to taste)
C dry Shiitake mushrooms, sliced
1 can Chicken broth (14.5oz)

Instructions:

Put chicken parts in a 16-quart stockpot. Fill with water; make certain the water covers 2-3 inches over the chicken parts. Add chopped garlic and ginger. Add soy sauce to taste. Boil chicken until tender. While the chicken is preparing to boil, add the Long Rice and Shiitake mushrooms to water and soak until soft. When chicken is done, add chicken broth to the pot, then lower heat to simmer. Drain all but 1-cup water from the long rice. Shiitake mushroom soak. Add long rice/Shiitake mushrooms/water to the chicken and simmer for 15-20 minutes stirring occasionally. Add more soy sauce if needed. Serve over hot rice.


Pork Vinha Dalhos

Ingredients:

5 lbs Pork butt
1 C apple Cider vinegar
4 Potatoes cut into chunks
1 bottle Pickled onions
2 packages NOH Vinha Dahlos mix
5 cloves Garlic, chopped fine
Brown in bag

Instructions:

Put garlic, potatoes on bottom of brown in bag. Place pork butt on top of the potatoes. Pour entire bottle of picked onions on top. Mix the two packages of NOH Vinha Dalhos with the 1 cup of apple cider vinegar and pour over contents in bag. Put seal brown in bag in a pan. Pour water in the pan 1/2 way up the brown in bag. Cook at 350 degrees for 4 hours. My all time favorite! ENJOY!!!


Kalua Turkey

Ingredients:

1 16-20 lb turkey, cleaned
1 bottle     liquid smoke, mesquite
2 Hawaiian salt, handfuls (or sea salt)
3 Tbsp     black pepper
8 medium ti leaves (or banana leafs)
1 stick    
1 stick butter, melted

Instructions:

Remove neck and organs from turkey cavity. Rinse well and pat with paper towel. Melt 1 stick of butter and add liquid smoke. Pour some inside turkey cavities and the rest all over outside of turkey. Use 2 handfuls of Hawaiian Salt(or sea salt) and 3 T of black pepper and mix together. Season inside and outside of turkey well with mix.

In a large roasting pan, take a 3-4 ft section of aluminum foil and lay in pan lengthwise. Take another 3-4 section and lay in opposite direction (see pic). Take 4-5 of Ti Leafs that have been washed and lay in bottom of roasting pan. Insert turkey into pan. Lay remaining Ti Leafs on top of turkey

Take lengthwise ends of tinfoil to meet together and roll downwards toward the turkey. Now take other two ends of tinfoil and do same

Preheat oven to 350 degrees. When heated, place turkey in oven. Cook for 2 hours at 350 degrees, then turn oven down to 250 degrees for the remaining 4 hours. Remove Turkey. Remove aluminum foil and allow steam to release. Remove Ti leafs.
Take 2 large bowls and start to shred meat from Turkey with Forks. Use one bowl for bones and other for shredded meat. Pour pan juices in a gravy bowl.


Glazed Ham

Ingredients:

1 spiral-sliced half ham
1 20-ounce can pineapple slices, juice reserved
15 whole cloves
3/4 cup packed light brown sugar
2 tablespoons yellow mustard

Instructions:

Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time. Decoratively arrange the pineapple slices on top of the ham, securing them with whole cloves, if using, or toothpicks. In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve. Carve and enjoy!


Crockpot Pot Roast

Ingredients:

2 pound chuck or pot roast
1 package of onion soup mix
2 potatoes
2 carrots
1 onion
1 can beef broth
1 can cream of mushroom soup

Instructions:

Put the pot roast into crock-pot. You can brown it ahead of time if you prefer. Sprinkle the onion soup mix over the pot roast. Add vegetables into crock-pot 1-2 cans of beef broth. Cook for 6-8 hours on low, and the pot roast and veggies should come out perfectly cooked. If you want to make gravy from the broth that’s left over, you can whisk in a tablespoon or two of flour or cornstarch and allow it to cook a bit longer in the slow cooker.


24-Hour Salad

Ingredients:

1 large head cauliflower, cut into bite-sized pieces
1 1/2 cups mayonnaise
1 to 2 packets (0.7 oz size) Italian salad dressing mix
20 oz frozen edamame
2 heads romaine lettuce, torn into bite-sized pieces
1 lb bacon, diced
5 to 8 oz fresh Parmesan cheese, grated

Instructions:

In a large bowl or plastic bag, combine cauliflower, mayonnaise, salad dressing mix, and edamame; toss well. Refrigerate for 24 hours.  Fry bacon until crisp; drain well.  Before serving, combine cauliflower mixture with lettuce.  Top with bacon and cheese. Healthy & ono!

Okinawan Pork

Ingredients:

6 pounds pork butt (trim fat and cut into thirds)
1 cup soy sauce
2 cups water
1 Tbsp miso (Japanese fermented soy bean paste)
3/4 cup sugar
2 Tbsps sake (Japanese rice wine)
1Tbsp minced ginger
1Tbsp minced garlic

Instructions:

In a large pot, bring to a boil the soy sauce, water, miso, sugar, and sake until sugar and miso dissolve. Add the ginger and the garlic; cook for 5 minutes. Add pork butt, cook on high heat until sauce boils. Lower heat to medium, cover and simmer for 2 hours. Remove from sauce, slice and serve


Mac-Potato Salad

Ingredients:

1 package large shell Macaroni
4 Potatoes, washed & diced, skin on
12-14 Imitation crab sticks OR
2 cans tuna
8 Eggs
Best Foods Mayo
Salt
Pepper
Paprika

Instructions:

Cook macaroni, potato pieces, and eggs all together in large pot of boiling water. Bring to a boil, turn off heat, & let sit for 10-12 minutes until macaroni & potatoes are al dente. Drain. Remove eggs and run cool water over them. Refrigerate mac/potato & eggs 3-4 hours or overnight is best. Dice 6 eggs, unwrap crab sticks cut into 1/2" lengths, add to mac. Add mayo until desired consistency. Season to taste with salt & pepper. Sprinkle with paprika. Enjoy!


Pumpkin Roll

Ingredients:

3 eggs, beaten
1 cup sugar
2/3 cup canned pumpkin
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 pkg (8 oz) cream cheese
2 tablespoons butter, softened
1 teaspoon vanilla
1 cup sifted powdered sugar

Instructions:

Preheat oven to 350 degrees. Line a 15 x 10-inch pan with waxed paper; lightly grease paper. Combine eggs, sugar, and pumpkin. Sift flour with the baking soda, salt, and cinnamon; add to pumpkin mixture and mix well. Evenly spread pumpkin mixture in prepared pan. Bake for 15 minutes. Remove from oven and immediately cut in half crosswise. Place damp cloth or paper towel over cake; turn cake out and remove waxed paper. Turn cake over and roll crosswise in cloth; cool. In small bowl of electric mixer, beat cream cheese, butter, vanilla, and powdered sugar; chill slightly. Unroll cake and spread with filling. Roll cake again, without the cloth, and wrap tightly in foil; freeze. To serve, slice frozen cake roll into 1/2-inch slices. ONO!


Local Beef Stew

Ingredients:

4Tbsp cooking oil
3 lbs Chuck roast (cubed)
1 large Onion (diced)
4 cloves Garlic (minced)
4 med Potatoes (large cubes)
4 Carrots (large cubed)
1/4 bunch Chinese parsley (chopped)
2 large cans Tomato sauce
1/2 bunch watercress or cabbage (chopped about 2 inches)

Instructions:

In large saucepan, add cooking oil to medium heat. Add the onions and garlic. Cook until translucent. Add pepper and salt now, then add in the parsley. Now add in the tomato sauce and meat. Add enough water to cover meat, stir and cover it. Let it go on medium heat until meat is almost tender about 45min. to 1 hour, stirring occasionally. Add in the potatoes and carrots let it cook until vegetables are to your liking. Taste again and add more salt to your taste. Add watercress or cabbage to almost the end.  Enjoy.


Fern Shoot Salad

Ingredients:

2 bunches Fern shoots
1 package Dried codfish
2 Fish cakes
4 Tomatoes
1 Purple onion
1 Tbps Oyster sauce
1 Tbps Hoisin sauce
1 C dried shrimp

Instructions:

Parboil fern shoots mix with all ingredients. Enjoy!


Chocolate Chip Banana Cake

Ingredients:

2 cups flour
3 bananas, mashed
1/2 cup butter
1 heaping teaspoon baking powder
2 eggs
1 cup white sugar
chocolate chips

Instructions:

Pre-heat oven to 325 degrees. Next, put all the ingredients into a mixer and mix well. Grease the pie plate and add cake mix into the pie plate. Bake for for 55 minutes. Let cool and enjoy.


Chicken Hekka:

Ingredients:

1-1/2 lbs Boneless, skinless chicken
3/4 cup Sugar
3/4 cup soy sauce
2 tbsp. Oil
2 pieces Ginger, grated
3 Medium carrots, julienne
2 Onions, sliced
1 (14oz) can Shredded bamboo shoots, drained
1/2 lb. Fresh white button mushrooms, sliced
3 pkgs Long rice, soaked & cut into 2 inch lengths

Instructions:

Slice chicken into serving pieces. Combine sugar and soy sauce. In a skillet or wok, heat oil to medium high. Squeeze juice from grated ginger into wok. Add ginger & stir fry until brown, discard ginger fibers. Add chicken & stir-fry over high heat. Add soy sauce mixture & cook 2 more min. Add vegetables, one at a time, & stir-fry after each addition. Add long rice & cook 3 more min. or until done. Easy & ono!


Deep Fried Tofu Squares

Ingredients:

2 trays, extra firm tofu
1 ½ cups vegetable oil
Salt

Instructions:

Cut tofu into squares and dry with a paper towel making sure there is no excess water left on the tofu. Start to heat your cooking oil in a medium pot until sizzling then add tofu a little at a time and fry until golden brown. Repeat steps until all tofu is cooked lay on a cooking sheet layered with paper towel and sprinkle with salt to your liking and serve as a side dish or as a snack.

Deep Fried Tofu sauce

Ingredients:
   
2 1/2 Tbsp shoyu (soy sauce)
1 Tbspsugar
1 Tbsp Korean red pepper flakes or 2 teaspoons crushed red pepper
1 large garlic clove, very finely chopped
1/2 Tbsp toasted sesame oil
2 tsp finely grated fresh ginger
1 tsp toasted sesame seeds

Instructions:

In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.


Spam Soup

Ingredients:

2 cans spam (cubed)
4 large potatoes (cubed)
2 green bell peppers (cubed)...
1 round onion (cubed)
8 pieces garlic (minced)
1 large can tomato sauce or (2 small cans is good to)
1 cup cold water
2 envelopes Sazon Goya Achiote powder (In orange box)
1 bunch Chinese parsley
Salt to taste

Instructions:

All you have to do is add everything together all one time and cook until potatoes are soft and serve with a nice hot biscuit or some nice hot rice.
Enjoy


T's Spicy Chicken Stirfry

Ingredients:

2 chicken breasts (1 pound total), cut into 1-inch cubes
Salt and freshly ground black pepper
2 tbsp oyster sauce...
2 tbsp cornstarch
1 tbsp vegetable oil
2 cloves garlic, crushed and minced
1 tbsp peeled and grated ginger
1/2 tsp crushed red pepper flakes
3/4 tsp Chinese five-spice powder
2 small bok choy, cut in half, core removed, white part sliced and leaves left whole
1 tray button mushrooms, sliced
1 (8-oz) can drained water chestnuts, sliced
1 cup chicken broth
2 tbsp soy sauce
2 to 3 stalks green onion, finely chopped

Instructions:

In a medium bowl, sprinkle the chicken with salt, ground black pepper and the oyster sauce. Add the cornstarch, and mix thoroughly to coat; set aside. Heat a wok or large frying pan over high heat; add the vegetable oil. Throw in the garlic and ginger and stir-fry for less than 1 minute. Add the chicken breast and stir-fry until golden brown, 3 to 4 minutes. As the chicken begins to brown. Sprinkle with the crushed dried red pepper flakes and Chinese five-spice powder. Add the white parts of the bok choy and mushrooms, and stir-fry for 1 minute. Add the water chestnuts, bok choy leaves, chicken broth and soy sauce, and bring to a boil. Stir well and allow the sauce to thicken. Top with the chopped green onions and serve with some hot white or brown rice. Mahalo T's All Kine Ono Grinds


Corn Flake Baked Chicken

Ingredients:

Cooking spray
2 to 3 shakes hot sauce, such as Tabasco, optional
1 cup buttermilk, well shaken
4 cups cornflake crumbs
8 assorted chicken pieces, skin on
Salt and pepper

Instructions:

Preheat the oven to 350 degrees. Line a cookie sheet with aluminum foil and spray the foil with cooking spray. Shake the hot sauce into the buttermilk and pour into a shallow dish. Place the cornflake crumbs in another shallow dish. Dip each piece of chicken in the buttermilk, and then roll it in the crumbs. Place the coated chicken pieces on the cookie sheet and sprinkle with salt and pepper. Bake the chicken until the crust is golden brown and the meat is no longer pink at the bone, about 1 hour. Check this with the point of a sharp knife. Remove the pieces from the pan and serve while the chicken is warm. Enjoy!


Okinawan Pork

Ingredients:

6 pounds pork butt (trim fat and cut into thirds)
1 cup soy sauce
2 cups water
1 tablespoon miso (Japanese fermented soy bean paste)
3/4 cup sugar
2 tablespoons sake (Japanese rice wine)
1 tablespoon minced ginger
1Pork and Squash:

2 lbs. chopped pork
1 long green gourd squash, peeled, inside removed and cubed
3 pieces fresh ginger root
8 cans chicken broth
½ cup shoyu
salt & pepper to taste

Instructions:

begin by frying your pork until lightly browned and set on aside (Do Not overcook. It will thorougly cook after the liquids are added). Next boil the squash in a large pot with enough water to cover squash. Let boil for about 10 minutes, then drain out water and add the pork back into your pot, along with the chicken broth, fresh ginger, and shoyu. Allow it to cook together for 15-20 minutes. Add salt and pepper, to taste. Enjoy!


Pork and Squash

Ingredients:

2 lbs. chopped pork
1 long green gourd squash, peeled, inside removed and cubed
3 pieces fresh ginger root
8 cans chicken broth
½ cup shoyu
salt & pepper to taste

Instructions:

Begin by frying your pork until lightly browned and set on aside (Do Not overcook. It will thoroughly cook after the liquids are added). Next boil the squash in a large pot with enough water to cover squash. Let boil for about 10 minutes, then drain out water and add the pork back into your pot, along with the chicken broth, fresh ginger, and shoyu. Allow it to cook together for 15-20 minutes. Add salt and pepper, to taste. Enjoy

Laulau Casserole

Ingredients:

10 cans (14-oz) Spinach
3 lbs Pork butt, cut in chunks
3 lbs Salmon, cut in chunks
1 handful Hawaiian salt or rock salt

Instructions:

Pre-heat the oven to 375 degrees. Drain cans of spinach in a colander. Line 12"x16" roasting pan with 5 cans spinach. Spread salmon and pork chunks evenly over the spinach. Sprinkle generously with the Hawaiian salt. Cover with the remaining 5 cans of drained spinach. Cover tight with Heavy-duty foil. Bake for 2-3 hours. Enjoy!

Oven Kalua Pork

Ingredients:

3 lb pork butt
2 cups water
1 teaspoon liquid smoke
1/4 cup Hawaiian Salt

Instructions:

Pre-heat the oven to 400 degrees. Place the pork fat side up in a roasting pan. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in oven, for three hours. Remove from pan and shred. Enjoy!!