Easy Tuna Donburi

Ingredients:

2 (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, optional

Instructions:

Add oil to frying pan on medium-high heat. Quickly 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.

Kalua Nachos

Ingredients:

1 bag white corn tortilla chips
1 Cup shredded sharp cheddar
1 Cup shredded pepper-jack
1 Container Kalua Pork, room temperature and shredded
1 Cup Lomi Salmon
1 Cup favorite Guacamole
1 Cup sour cream seasoned to taste with chili pepper water
1⁄2 Cup green onion, chopped
1⁄4 Cup sliced bottled jalapeno, optional

Instructions:

Preheat the oven to 350 degrees. On a baking pan or cookie sheet, create even layers of chips, cheese, and kalua pork. Place platter in the oven and bake until cheese has melted, about 5 to 10 minutes. Remove from oven and place the pan on a trivet or heatproof surface. Top nachos with lomi salmon, guacamole, sour cream, green onions, and jalapeno slices and serve hot and enjoy!

Fried Garlic Pork Chops

Fried Garlic Pork Chops (a friend sent me this recipe from Foodland.com)

Ingredients:

1⁄2 Cup All Purpose Flour
1⁄4 Cup cornstarch
1 Teaspoon garlic salt
1 Teaspoon granulated garlic
4 each center-cut pork loin rib chops 7 oz., 3/4 inch thick
Dash Hawaiian salt as needed
Dash fresh ground pepper
Each Vegetable or Peanut oil

Instructions:

1.) Mix flour, cornstarch, garlic salt, and garlic in a medium bowl.
2.) Season pork chops with salt and pepper.
3.) Dredge pork chops in flour mixture (do not shake off excess).
4.) Pour vegetable or peanut oil in a heavy gauge frying pan to a 1/2 inch depth.
5.) Heat the oil to medium high, about 350˚.
6.) Fry pork chops in oil until golden brown and cooked through (about 5 minutes per side).

BLT Salad

Ingredients:

2 heads romaine lettuce, 2-inch torn pieces
8 slices cooked bacon, cooked crisp, crumbled
2 c. cherry tomatoes, halved
1 c. herbed salad croutons
1 c. Swiss cheese, ½-inch cubes

Dressing:
¾ c. olive oil
juice of 1 lemon
2 TB balsamic vinegar
pinch freshly cracked black pepper

Instructions:

In a large mixing bowl; whisk together dressing ingredients. To the large bowl, toss with remaining ingredients. Or you can also layer salad in order given on the ingredient list. ENJOY!

Hamburger Katsu Patties

Ingredients:

1&½ lb. ground beef
1 small sweet onion, chopped fine
2&½ tsp. garlic salt
½ tsp. pepper
1 tbsp. mayonnaise
1 cup shredded cheddar cheese
2 cups flour
3 eggs, beaten
2 cups panko
Oil for frying

Katsu Sauce:
1 cup ketchup
2 Tbsp. Worcestershire sauce
3 tsp. shoyu
1 tsp. pepper
pinch of sugar

Instructions:

Combine all the sauce ingredients and set aside. Put flour, eggs and panko onto separate plates and/or bowls. Mix ground beef with onion, garlic, salt, pepper, cheese and mayonnaise. Divide into 1 to 2 inch balls. Flatten into patties. Roll each ball into flour first, eggs second and panko last. Heat oil on medium-high heat. When hot, fry hamburger katsu patties for 4 to 5 minutes until golden brown. Drain and serve with sauce and rice. WINNAHZ!

Hamburger Steak

Ingredients:

1&1/2 lbs ground beef
1 egg
1/4 cup bread crumbs
1/8 tsp ground black pepper
1/2 tsp seasoned salt
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp Worcestershire sauce
1 Tbsp vegetable oil
1 cup thinly sliced onion
2 Tbsp all-purpose flour
1 cup beef broth
1/2 tsp seasoned salt

Instructions:

In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm. To make the gravy, sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Enjoy over rice with corn and/or mac salad on the side. ONO!

Pork And Pumpkin

Ingredients:

1 lb. boneless pork, cut into thin strips
2 TB dry sherry
1/3 c. shoyu
3 TB vegetable oil
1 lb. pumpkin, 2inch cubes
1&1/4 c. chicken broth
2 tsp. sugar

Instructions:

In a mixing bowl, combine  the pork, one tablespoon of sherry and one tablespoon of shoyu; mixing well. In a wok, or large frying pan, over high heat, stir fry pork in oil until browned. Add pumpkin, chicken broth, remaining sherry and shoyu; stir until well coated. Add sugar, bring to a boil. Lower heat; simmer for 15-20 minutes; until pumpkin is tender. Enjoy over rice. (Mahalo Kimo K. for this recipe.)

Ono Beef and Onions

Ingredients:

4-6 servings cooked rice
2 lbs. chuck eye steak (or your choice of steak), cut into bite size pieces
1 Maui onion, sliced
1 and 1/3 cup dashi
½ cup chicken broth
3 Tbsp. sugar
2 Tbsp. mirin
3 Tbsp. shoyu

Instructions:

In the pot, add mirin, chicken broth, and bring to a boil.  Add dashi, sugar, and shoyu. Bring to a boil, making sure that the sugar and dashi dissolves nicely, then add the chuck eye and sliced onions. When beef is cooked, pour over rice and enjoy.

Hawaiian Teri Burger

Ingredients:

1-1/2 lbs ground beef
1 small onion, chopped
1 egg
1/4 cup shoyu
1/4 cup sugar
2 cloves garlic, minced
1/2 tsp fresh ginger, minced
2 stalks green onion chopped
1 Tbsp sesame oil

Instructions:

Combine all ingredients: mix well. Form into patties or place all in baking pan to make meat loaf. Fry, grill or broil until desired done-ness.

SPAM Fried Rice

Ingredients:

2 cups cooked rice
1-1/2 cups SPAM, cut into match stick size pieces
1 egg
1 tablespoon shoyu
3 green onions, thinly sliced
Sesame Oil

Instructions:

Heat a small amount of sesame oil into a skillet and brown spam pieces on all sides. Mix in the rice. In a small bowl, mix the egg with the shoyu and stir into the hot rice and spam. Stir gently until the egg is cooked. Sprinkle green onions on top and serve.

Fish Casserole

Ingredients:

3 lbs. fish fillet - mahi, aku, tilapia, cut into bite-size pieces
3/4 C white wine
3 cloves garlic, minced
1 Maui onion, sliced thin
1/4 C butter, cubed
1 (10 oz.) Portuguese sausage, sliced
1 long eggplant, sliced
1 (8 oz.) tray fresh mushrooms, sliced
1/2 C mayonnaise
salt and pepper, to taste
bread crumbs

Instructions:

In a bowl, soak the fish in wine and garlic for about 20-30 minutes. Pre-heat oven to 425 degrees. Put foil in a 9X13 inch baking pan then layer onion and place cubed butter, everywhere, over the onion. Next layer the Portuguese sausage, then the eggplant and top layer should be the fish. Sprinkle salt and pepper to taste. Lather the mayonnaise over the fish and top with mushrooms. Lastly, sprinkle the breadcrumbs and place in oven. Bake for 20 minutes. ENJOY!

SPAM Corn Chowder

Ingredients:

8 slices bacon, chopped
1 can SPAM, chopped
1 onion, minced
1 can (15.25 oz) cream-style corn
1 can sweet corn niblets
1 can (5 oz) evaporated milk
1&1/4 cups water
3 medium potatoes, chopped
1/4 cup chopped green pepper
1/2 cup chopped celery
dash of pepper

Instructions:

In a saucepan, fry bacon. Add SPAM and onion; sauté for 1 minute. Add remaining ingredients. Cover, lower heat, and simmer until potatoes are soft. ENJOY!

Beef Yakisobe

Ingredients:

1 Tbsp. of either sesame, peanut or vegetable oil
1/2 lb. sirloin OR top blade steak - cut into tiny pieces OR thin strips
2 Tbsp. minced garlic
2 tsp. minced ginger
8 oz. fresh mushrooms - sliced thin
1/2 cup carrots - cut matchstick/julienne
3-6 green onions - ends trimmed, sliced
4 bundles somen noodles
1/4 cup sesame oil
1/4 cup shoyu (soy sauce)
2 Tbsp. oyster sauce
1/4 tsp. white pepper

Instructions:

Bring a large pot of water to a boil; keep warm. Then heat 1 Tbsp. oil in a wok over medium-high heat. Add beef to wok, then garlic and ginger; stir-fry for 2 minutes. Add mushrooms, carrot, and onions to wok; stir-fry for 2 minutes. Drop noodles into boiling water; cook for 1 minute; drain, rinse with cold water, and drain again; return noodles to the empty pot and toss with 1/4 cup sesame oil. Then stir coated noodles, shoyu, oyster sauce, and pepper into wok and stir-fry for 1 minute. Serve immediately. ONO NUI LOA!

Ono Sweet Potatoes

Ingredients:

4-5 medium sweet potatoes, washed
1/2 cup butter
1 cup sugar
1/2 cup water
1/4 cup shredded coconut (optional)

Instructions:

Boil the sweet potatoes in their skins until tender, about 25 minutes. Let cool and then cut into slices about 1-1/2 inches thick. In a large frying pan or skillet, melt butter. Stir in brown sugar and water and cook on medium heat for about 5 minutes. Lower heat and add sweet potatoes. Gently toss the sweet potatoes until they are glazed. Put into a serving dish and top with coconut before serving. ONO!!!

Crock Pot Kalua Pig

Ingredients:

1 (6 lb) pork butt
1&1/2 Tbsp Hawaiian Salt (rock salt)
1 Tbsp liquid smoke

Instructions:

Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker. Cover, and cook on LOW for 16 to 20 hours, turning once during cooking time. Remove meat from slow cooker, and shred, adding drippings as needed to moisten. ENJOY!

Laulau Casserole

Ingredients:

5 cans (14-oz) Spinach
1-1/2 lbs Pork butt, cut in chunks
1-1/2 lbs Salmon, cut in chunks
1 handful `alaea (Hawaiian salt) -rock salt

Instructions:

Drain spinach in a colander. Line 9X13 with heavy duty foil. Then place 2 and a half cans spinach into the pan. Spread salmon and pork chunks evenly over spinach. Sprinkle generously with `alaea. Cover with the remaining spinach. Cover tight with Heavy-duty foil. Bake at 375 degrees for about 2-3 hours. YUMMY!

Pork Only Ono

Ingredients:

1-1/2 lb Pork
1-2 Tbsp Salt
1 C All-purpose spice mix
1 tsp Black pepper
Cornstarch and Flour

Instructions:

Slow cook pork in cast-iron pan or large frying pan, over low heat (if you can, hibachi or grilling it is better) for approximately two hours. Add water to the top of the pork (also add 1-2 tablespoons salt as desired). Cook for another 1-1/2 hours, until pork is soft and pulls apart easily. Remove meat from pan and set the meat aside. To make gravy, add the remaining ingredients, EXCEPT for the cornstarch and flour, to the drippings in pan and bring to a boil. Slowly add mixture of one part corn starch two parts flour to gravy and stir until desired thickness. Enjoy with rice.