Wednesday, August 31, 2011

Chicken Hekka

Ingredients:

1 1/2 lb boneless, skinless chicken, cut into bite-sized pieces
3/4 cup sugar
3/4 cup shoyu
3/4 cup mirin (Japanese sweet wine)
2 tablespoons salad oil
2-inch piece ginger root, grated
3 medium carrots, julienne
2 onions, sliced
1 can (14 oz) shredded bamboo shoots, drained
1/2 lb fresh mushrooms, sliced
1 bunch watercress, cut into 2-inch lengths
8 oz pkg long rice, soaked and cut into 2-inch lengths

Instructions:

Combine sugar, shoyu, and mirin. In a skillet or wok, heat oil to medium high. Squeeze juice from grated ginger into wok. Add ginger and stir fry until brown; discard ginger fibers. Add chicken and stir-fry over high heat. Add shoyu mixture and cook for 2 more minutes. Add vegetables, one at a time, and stir-fry after each addition. Add long rice and cook for 3 more minutes, or until done. Enjoy with rice! YUMMERZ!

Tuesday, August 30, 2011

Easy Pork Shoyu

Ingredients:

2 cups shoyu
2 cups sugar
2-1/2 cups water
1 t. sake or liquor
1 t. vinegar
5 lbs. pork butt
1" ginger, cut or sliced
2-3 cloves garlic, cut or crushed

Instructions:

Mix all the ingredients together in a pot. Put the pork in the shoyu mixture. Bring to a boil, then simmer for 3 hours. Slice and serve hot. Easy & ono!

Friday, August 26, 2011

Shoyu Chicken

Ingredients:

1/2 cup shoyu
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 1/4 cups water
1 tablespoon minced ginger root
1 1/2 teaspoons minced garlic
5 pounds chicken pieces
1/4 cup cornstarch

Instructions:

In a large bowl, combine shoyu, vinegar, sugar, 1 cup of the water, the ginger and garlic. Marinate chicken in mixture for at least 2 hours. Put chicken with marinade into a large pot; bring to a boil and simmer for about 40 minutes or until chicken is tender. Combine cornstarch and the remaining 1/4 cup water; stir into chicken mixture. Cook until mixture thickens. Enjoy with hot rice, corn and kim chee. ONO!

Thursday, August 25, 2011

Honey Short Ribs

Ingredients:

6 to 8 pounds short ribs
1 cup shoyu
1 cup honey
1 tablespoon whiskey
1 teaspoon ginger powder
1 teaspoon garlic powder
1 teaspoon sesame oil
1 large red pepper, diced
1/2 teaspoon black pepper

Instructions:


If short ribs are thick, score on both sides. In a large bowl, combine all ingredients; marinate ribs for at least one hour. Grill or broil to desired done-ness. ENJOY!!!

Wednesday, August 24, 2011

Cheesecake Cookies

Ingredients:

1 cup flour
1/3 cup butter, softened
1/3 cup brown sugar
1/2 cup chopped nuts
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
2 tablespoons milk
2 tablespoons lemon juice
1/2 teaspoon vanilla

Instructions:

Preheat oven to 350 degrees. In a large bowl of electric mixer combine flour, butter, and brown sugar. Mix until fine particles are formed. Stir in nuts. Reserve 1 cup of mixture for topping. Press remainder in un-greased 8-inch square pan. Bake 12 to 15 minutes or until lightly browned. In same mixer bowl combine remaining ingredients. Beat well. Spread over partially baked crust. Sprinkle with reserved crumb mixture. Bake for 25 to 30 minutes. Cool; cut into squares. ENJOY!

Tuesday, August 23, 2011

Pickled Onions

Ingredients:

2&1/2-3lb onions
2 green peppers
1&1/2 cups cider vinegar
1&1/2 cups water
3 Hawaiian red peppers, seeded and chopped
1 Tbsp Hawaiian salt

Instructions:


Cut onions and green peppers into wedges; pack tightly into jars.
Combine remaining ingredients, stirring until salt dissolves. Pour over onions and peppers.

Cover and let stand for 24 hours, then store in refrigerator. Makes 2 quarts. Enjoy!

Monday, August 22, 2011

Teriyaki Pork

Ingredients:

1-2 lbs Pork shoulder/butt, cut into bite sized pieces
1/4 C Shoyu
1/4 C Sugar
1/4 C Sake
4 cloves Garlic (diced fine)
2 tsp Ginger paste

Instructions:

Mix shoyu, sugar, sake, diced garlic, ginger paste. Set aside. Brown pork in a heavy frying pan. When browned, pour in sauce; simmer for about 45 minutes with lid on or until fork tender. Stir occasionally to ensure even coating w/ sauce; cook the final few minutes without the cover so pork will glaze nicely. Serve with hot fresh rice and veggies. ONO!

Thursday, August 18, 2011

Mochiko Chicken

Ingredients:

2 lbs. chicken (thighs or breasts) cut into bite-sized pieces
4 Tbsp. mochiko flour
4 Tbsp. cornstarch
4 Tbsp. sugar
5 Tbsp. shoyu
1/2 Tsp. salt
1/4 cup chopped green onions
2 beaten eggs
2 cloves minced garlic
oil for frying

Instructions:

Mix all the ingredients in a large bowl (except for the oil) and add in chicken. Mix well and marinate chicken overnight. Fry marinated chicken in oil until golden-brown. Drain oil from chicken on paper towels. ENJOY!

Wednesday, August 17, 2011

Ahi Miso Burger

Ingredients:

1 pound boneless and skinless ahi (or aku)
1/2 cup finely chopped yellow onions
1 stalk green onion, finely chopped
1 egg
1/2 cup miso
Vegetable oil for frying

Instructions:


Chop or mash ahi. Combine all remaining ingredients with ahi; mix well. Form into 3-inch patties. Heat skillet to medium heat, add vegetable oil and brown ahi patties on both sides until done. Enjoy either on burger buns or with rice. ONO!

Tuesday, August 16, 2011

Baked Spaghetti

Ingredients:

1 tablespoon olive oil
1 small round onion, finely chopped
2 cloves garlic, minced
1 pound lean ground beef
1 jar (32 ounces) spaghetti sauce
1 cup water
1 package (8 ounces) spaghetti noodles, uncooked
2 cups shredded Italian blend cheese

Instructions:

Preheat oven to 350 degrees. In a large skillet or sauce pot heat oil; sauté onion and garlic.  Add ground beef and cook until lightly browned; drain excess oil.  Add spaghetti sauce and water; heat through.  Lightly grease a 2-quart casserole.  Pour enough sauce to cover the bottom of the casserole dish.  Break half of spaghetti noodles and lay evenly in casserole dish.  Pour half of remaining sauce over spaghetti noodles and sprinkle with half of the cheese.  Repeat with remaining spaghetti, then sauce and top with cheese. Cover and bake for 20 minutes.  Uncover and bake for another 20 minutes or until cheese is lightly brown on top.  Remove from oven and let sit for at least five minutes before cutting and serving.

Friday, August 12, 2011

Yummy Banana Cream Squares

Ingredients:

2-3 ripe Bananas, sliced
Cool Whip topping

Shortbread Crust
2 blocks Butter
2 Tbsp Sugar
2 C Flour

Filling:
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 for about an hour then ENJOY!!!

Thursday, August 11, 2011

Kalua Pork Lumpia

Ingredients:

1 lbs. shredded Kalua pork
1 medium Cabbage, sliced
1 onion, sliced
Salt & pepper to taste

1 package Lumpia wrapper
egg

Canola oil for frying
1 clove crushed Garlic
Vinegar for dipping

Instructions:

Saute pork and onion in a large frying pan. Add cabbage and cook until cabbage is soft. Salt and pepper to taste. Place into colander and drain and cool thoroughly. To make lumpia, place 2 tablespoon kalua cabbage mixture onto one wrapper. Fold the edge closest to you over filling, then fold in the left and right side towards the center. Roll tightly. Brush edge with egg white and seal. Fry lumpia until golden brown. Drain on paper towel. Serve with garlic and vinegar dipping sauce.YUMMY!!!

Wednesday, August 10, 2011

Pasteles Stew

Ingredients:

1 lb Pork, cut into bite sizes
1 lb Chicken, cut into bite sizes
4 cloves Garlic
1 small chopped Onion
2 cans Tomato sauce

2 cans (same can) water
Salt and pepper
4 Pasteles
1 Potato, cut into stew sizes
1-2 Carrots, cut into stew sizes

Instructions:

Brown meats in hot oil, add onions and garlic. When browned add tomato sauce and water. Simmer about 35 min. Add the potatoes and carrots, cooking until fork tender .Add salt and pepper, then add pasteles, breaking up as you add. The pasteles will thicken the stew. Enjoy with rice and pickled onions. WINNAHZ!

Tuesday, August 9, 2011

Sweet Sour Chicken

Ingredients:

4-8 skinned, de-boned chicken breast halves
1 egg, beaten
cornstarch
vegetable oil
Sauce:
3/4 cups sugar
4 Tbs.ketchup.
1/2 cup vinegar
1 Tbs. shoyu
1/2 tsp. garlic powder

Instructions:
Mix all the ingredients for sauce together. Dip chicken breast in egg, roll in cornstarch. Fry in oil until just browned. Place chicken in a shallow baking pan. Pour the sauce over it and bake uncovered at 325 degrees, for one hour. Turn chicken every 15 min. Serve with rice! ONO!

Friday, August 5, 2011

Ono Orange Creamsicle Cake

Ingredients:

1 box White cake mix
1 box Orange Jello

Frosting:
1 8 oz Cool-whip
1 small box Instant jello pudding.
1 tsp Orange extract.

Instructions:

Bake cake according to package. Mix Jello with 1 C hot water and 1/2 C cold water. When cake is done,  poke holes all over the cake, then pour the Jello mix all over the cake and place in the refrigerator. While the cake is baking or cooling, prepare the frosting, by combining all 3 ingredients and then set in the fridge until ready to frost. Frost with the cool whip and instant jello frosting. Chill until ready to serve and ENJOY!

Thursday, August 4, 2011

SPAM Stir Fry

Ingredients:

1 can SPAM, sliced, then julienned
1 Round onion, cut in half, slice
Green onion (scallions), for garnish.
Tomatoes, wedged
Cabbage, cut in half, sliced
Pam spray
Hawaiian sea salt
Aloha Shoyu
Coarse black pepper
Tobasco sauce

Instructions:


Heat pan. When hot, spray Pam thoroughly. Add the Spam. Cook til it's a little sweaty. Then add in order: add onions, tomatoes, then the sea salt, black pepper. Cook until the tomatoes almost wilt. There will be soup in the pan by now from the tomatoes. Then add the cabbage, cover and cook for another 25 to 40 minutes on medium heat.  Enjoy with rice! YUMMY!

Kamaboko Salad

Ingredients:

1 piece/block kamaboko
1 cup chopped celery or shredded cabbage
4 oz. spaghetti noodles (cooked and seasoned with salt)
1 Tbsp. chopped green onions
Mayonnaise (to taste)
Salt and Pepper (to taste)

Instructions:


Cut the kamaboko from the board (if necessary). Cut into thin slices lengthwise horizontally. Cut into thin strips crosswise. Mix the ingredients together (kamaboko, celery, noodles, green onions, salt, pepper and mayonnaise.) Serve on lettuce leaves.

Tuesday, August 2, 2011

Easy Baked Pork Chops

Ingredients:

Pork chops, fat trimmed off
Salt
Pepper
Concentrate orange juice

Instructions:

Salt and pepper to taste. Line a baking dish that's at least 3 inches deep with aluminum foil. Place chops in dish. Place 1 tablespoon frozen orange juice from can on each chop. Bake at 325-350 degrees until brown (approximately 35-40 minutes). Turn chops over. Place another tablespoon orange juice on chops cook until brown (approximately 10-15 minutes). Do not over cook. Edges of chops should be dark. Enjoy with fresh hot rice or mash potatoes and corn and green salad. ONO!