Tuesday, October 30, 2012

Pork and Green Beans


Ingredients:

1 lb ground pork
2 cloves garlic, minced
Garlic salt
Pepper
1/4 cup Yoshida's sauce
1 bag string beans, julienned
1 onion, quartered
1-1/2 cups chicken broth
1 tablespoon oyster sauce
1 tablespoon shoyu
1 teaspoon sesame oil
2 tablespoons cornstarch mixed with 2 tablespoons water

Instructions:

Put the 1st 4 ingredients into a medium to large pot and cook until the pork is cooked through. Add the Yoshida's sauce and cook till reduced by half. Add the string beans and onion, and cook for about 5 to 7 minutes. Then add the chicken broth, oyster sauce, shoyu, sesame oil and cornstarch with water. Mix and simmer until everything is cooked through. Enjoy over rice. ONO!

Monday, October 29, 2012

Ono Chop Steak


Ingredients:

1 ½ lbs. beef sirloin, thinly sliced
2 TB + 1 TB vegetable oil
2 medium onions, cut into 1/4-inch slices
1 medium green bell pepper, cut into 1/4-inch slices
1 large tomato, wedges
1 small carrot, peeled, thinly sliced
1 tsp. cornstarch mixed with 2 tsp. water
Freshly ground black pepper

Marinade:
1/4 c. shoyu (soy sauce)
2 tsp. sugar
1 tsp. rice wine vinegar
1-inch piece ginger, grated
1 clove garlic, grated

Instructions:

In a mixing bowl; combine shoyu, sugar, rice wine vinegar, ginger, and garlic. Add beef; marinate 30 minutes. In a large frying pan over medium heat; sauté beef in 2 Tablespoons of oil until cooked through. Remove from frying pan, set meat aside. Add the additional Tablespoon of oil into skillet. Saute onions, bell pepper and carrot until crisp tender. Return beef to skillet along with marinade and tomatoes. Toss until heated through. Stir in cornstarch slurry until smooth and thickened. Enjoy with rice. Easy and ono... ENJOY!

Friday, October 26, 2012

Teri-Chicken Katsu


Ingredients:

5 lb. chicken thighs, boneless, skinless
Vegetable oil for frying, as needed
3 large eggs, beaten
1 ½ c. all purpose flour
1 ½ c. panko (Japanese bread crumbs)

Marinade:
1 c. shoyu (soy sauce)
¾ c. sugar
½ c. water
½ c. mirin (sweet rice wine)
¼ c. green onion, chopped
3 cloves garlic, grated
1-inch ginger, peeled, grated

Instructions:

In a mixing bowl; combine marinade ingredients. Reserve ¼ cup of marinade. In remaining marinade; marinate chicken at least 2 hours. In 3 separate shallow dishes; combine eggs and reserved marinade in one and place flour and panko in each of the other 2 dishes. Dredge chicken in flour and dip into egg mixture. Roll in panko; pressing to adhere panko to chicken. In a large skillet over medium heat; fry chicken until golden brown and cooked through. Drain on drying rack placed over baking sheet. Enjoy with rice and mac salad. ONO! Mahalo to Mele M. for this recipe!

Thursday, October 25, 2012

Pepper Chicken


Ingredients:

1 pound boneless skinless chicken
1 egg white
2 Tbsp shoyu (soy sauce)
1 Tbsp cornstarch
2 Tbsp light shoyu (soy sauce)
1 Tbsp vinegar
1 tsp sugar
1/2 tsp  salt
1 tsp  cornstarch
1/2 tsp  sesame oil
1/4 tsp  ground black pepper
4 cups vegetable oil
1 cup diced green peppers
1/3 cup chopped red chili peppers (more or less to taste)
1/4 cup chopped green onions
1/4 cup chopped ginger

Instructions:

Cut chicken into 1/2-inch cubes. In a bowl, combine egg white, soy sauce, and cornstarch; mix well. Add chicken and marinate for 30 minutes. In a small bowl, combine the light shoyu, vinegar, sugar, salt, cornstarch, sesame oil, and black pepper; set aside. In a wok or frying pan, heat the oil; fry chicken. Remove chicken from wok, drain all but 2 tablespoons of the oil. Stir-fry the green peppers, chili peppers, green onions, and ginger. Add chicken and light shoyu mixture; stir fry on high heat until heated through; serve immediately as is or with rice. Ono!

Wednesday, October 24, 2012

Kim Chee Stew


Ingredients:

1 pound kim chee (not freshly made, more on the sour side)
1 pound pork, thinly sliced
1 cup kim chee juice (from kim chee)
1 cup water
8 ounces tofu, cubed

Instructions:

In a medium to large pot, sauté kim chee and pork for about 3 minutes. Add kim chee juice and water. Stir occasionally. Bring to a boil and add tofu. Boil for an additional 2 minutes. Let cool then enjoy over rice. ONO!!!

Vegetable Beef Soup


Ingredients:

3 pounds beef shanks
3 quarts water
1 onion, chopped
4 stalks celery, chopped
12 ounces Portuguese sausage
1 small turnip, diced
1 medium potato, diced
1 medium carrot, diced
1/3 cup barley
1 small pumpkin, un-pared
1 bunch watercress, chopped
1 small cabbage, sliced
4 tsp salt

Instructions:

Put beef shanks in a large saucepan. Add water, onion and celery; bring to a boil. Lower heat and simmer until meat is tender, about 1 hour. Add sausage, turnip, potato, carrot and barley; simmer 30 more minutes. Cut pumpkin in quarters; remove seeds and cut into smaller pieces. Add to soup with watercress, cabbage and salt. Cook 30 more minutes or until pumpkin is tender. Remove meat and cut into bite-size pieces. Place back into soup. And serve. Ono and hearty! ENJOY!

Tuesday, October 23, 2012

Kalua Paki


(MAHALO EPHRAIM MALAG for this recipe)

Ingredients:

5lb Pork Belly or pork shoulder with skin still left on
3 smashed cloves of garlic
¼ cup 20 ground black peppercorn
¼ cup alaea salt
2 bay leaves
½ cup aloha shoyu
½ cup Maui brown sugar or white sugar
¼ cup char sui seasoning
½ cup chicken stock

Instructions:

Combine all the ingredients plus the pork and let marinate in the cooler for about 12 hours
Place pork into a deep pan and cover with foil wrap and bake in a 350 F for 1.5 hours. Remove foil wrap and cook additional 25 minutes.Cut into small bite size chunks. Hold on side til the next dsh is done.

Ingredients:

2 whole green papaya
½ gallon chicken stock
Dash of alaea salt
Dash ground black pepper
Dash granulated garlic
4 oz watercress or spinach
6oz fresh green beans cut into 4inch stems

Instructions:

Combine all together into a deep pot and bring to a boil Its cook when the papaya becomes fork tender.

**Combine both dishes together and enjoy!

Monday, October 22, 2012

Beef Luau

Ingredients:

3 pounds stew meat
2 cloves garlic, crushed
1 large onion, chopped
4 quarts water
2 pounds luau (taro leaves)
2 Tbsp Hawaiian salt, divided
Dash of baking soda

Instructions:

In a large pot, brown the meat with the garlic. Stir in the onions; cook until onions are transparent. Then add 2 quarts of the water. Bring to a boil, lower heat, and cook for 1 & 1/2 hours or until meat is tender. Wash the luau leaves thoroughly; break off stems and remove fibrous part of stems and veins. Put the stems and leaves into a saucepan. Add the remaining 2 quarts water, 1 tablespoon of the Hawaiian salt, and the baking soda. Cook until the luau leaves are tender,  for about 30 to 45 minutes; drain. Stir and add the remaining 1 tablespoon salt into meat mixture. Cook 10 more minutes. Enjoy!


Thursday, October 18, 2012

Kalua Patties


Ingredients:

3 cups steamed and mashed Molokai or Okinawan sweet potatoes
1/4 of a medium sized Maui onion, diced
1 cup kalua pork
Vegetable oil for frying

Instructions:

Place mashed sweet potatoes in a large bowl; mix in onions and kalua pork. Form into patties, about 3-inches in diameter and 1/2-inch thick. Heat vegetable oil in a skillet over medium to medium-high heat; brown patties on both sides. Enjoy as is or with rice and/or salad. ONO! Mahalo Leila for sending this recipe!

Wednesday, October 17, 2012

Loco Moco


Ingredients:

2 lb. ground beef
2 Pieces of bread end
1 Egg (for hamburger mixture)
3 Garlic, minced
1 Medium onion, minced
1 Tbsp. Hawaiian salt
2 Tbsp. Worcestershire sauce
2 Tsp. black pepper
1 Tbsp. garlic salt
2 Packets brown gravy (any brand is fine)
*Extra eggs for the top of your loco moco*

Instructions:

Place hamburger in a large bowl then break up the bread over hamburger. Add the rest of the ingredients, except for the gravy and extra eggs, and mix well. Form into patties, place them on a heated skillet and press the middle to build an indent. Cook both sides until your desired cooking time. As the patties are cooking, also cook the gravy, as directed on package. Put hamburger on some rice and lay an egg (the egg should be cook in the desired way you want it cooked) on the hamburger then pour some brown gravy and enjoy. ONO!

Tuesday, October 16, 2012

Minute Chicken


Ingredients:

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

Instructions:

First, coat the chicken pieces with flour; let stand for 10 minutes. In wok or frying pan, heat oil and garlic until oil is sizzling. Add the chicken and stir-fry until browned. Then, lower heat and add the remaining ingredients. Enjoy with rice and or a green salad. ONO!

Monday, October 15, 2012

Quick N Easy Stroganoff


Ingredients:

1&1/2 pounds ground beef
8 ounces sliced mushrooms
1 large onion, thinly sliced
1 can (10 3/4 ounces) cream of mushroom soup
16 oz. sour cream
Garlic salt, to taste
Fresh ground pepper, to taste

Instructions:

In a large saucepan, saute ground beef over medium high heat; drain fat. Add mushrooms and onion and cook for 3 minutes or until onions are translucent. Reduce heat to medium and add remaining ingredients and simmer for 5 minutes. Enjoy over rice, noodles, or boiled potatoes. Easy and ONO!

Friday, October 12, 2012

Hamburger And String Beans


Ingredients:

2 Pounds Hamburger
2 bags string beans (sliced)
1 round onion (sliced)
1 Firm Tofu (cubed)
4 Tbsp Shoyu (Soy Sauce)
3 Tbsp Oyster Sauce
3 Tbsp Water

Instructions:

Fry hamburger in a large wok until brown then drain out fat, add in your onions, sting beans, soy sauce and water and cook together for 10 minutes then add in your oyster sauce and tofu. Let everything cook together for at least 20 minutes and serve with rice or as is. Enjoy!

Thursday, October 11, 2012

SPAM & Watercress


Ingredients:

1 can SPAM
1/2 medium onion, chopped
1 bunch watercress, cut into 1 1/2-inch lengths
1 pkg (8 oz) bean sprouts
1/8 teaspoon pepper

Instructions:

Cut SPAM into thin strips. In a skillet, lightly brown onion; add SPAM and stir-fry for a few minutes. Add remaining ingredients and stir-fry for 1/2 minute. Enjoy over rice. ONO!

Wednesday, October 10, 2012

Lasagna


Ingredients:

3⁄4 Lbs lean ground beef, 80% lean or better
1⁄2 Lbs raw Italian sausage, casings removed
1 26 oz. jar thick spaghetti or marinara sauce
2 C water or tomato juice, (I prefer tomato juice)
1⁄2 C fresh basil, chopped
1 lbs lasagna noodles, uncooked
1 15 oz. container part-skim ricotta cheese
1 Lbs mozzarella cheese (low moisture), coarsely grated
1 C grated Parmesan

Instructions:

Preheat oven to 350°. Saute beef and sausage in heavy large skillet over medium-high heat until cooked through. Transfer meats to bowl. Drain out the fat. Combine spaghetti sauce, water or tomato juice and basil in large bowl. Spread 1 cup of sauce mixture in bottom of 13" x 9" baking dish. Arrange 1/3 of uncooked noodles, slightly overlapping if necessary, atop sauce. Spread half of ricotta over noodles. Sprinkle with half of mozzarella cheese, half of meat mixture and 1/4 cup Parmesan cheese. Top with 1 1/2 cups sauce. Repeat layering with noodles, ricotta, mozzarella, meats and 1/4 cup Parmesan cheese. Arrange remaining uncooked noodles over. Add remaining sauce covering lasagna completely. Sprinkle with remaining 1/2 cup Parmesan. Cover tightly with heavy-duty foil. Place on baking sheet. Bake until noodles are tender and lasagna is heated though, about 1/2 hour. Uncover; and place back in oven for 1/2 hour to heat through and let the top brown slightly. Remove from oven, let stand 15 minutes. Cut lasagna into squares

Tuesday, October 9, 2012

Easy Chicken Adobo


Ingredients:

6-8 chicken thighs
1 Tbsp oil
3 cloves garlic, minced
2/3 cup apple cider vinegar
1/3 cup soy sauce (shoyu)
1 tsp whole black peppercorns
1 bay leaf

Instructions:

Heat oil in a medium frying pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes, then turn over and cook an additional 5 minutes. Transfer chicken to a plate and set aside. Pour off all but 1 tbsp. of pan drippings and return pan to low heat. Add garlic and sauté until soft, about 1 minute. Add remaining ingredients and stir to incorporate. Return chicken to pan and cook, covered, for 20 minutes. Uncover, increase heat to medium-low and cook 15 to 20 minutes more, occasionally spooning sauce over chicken, until sauce thickens a bit and chicken is tender and nicely glazed with sauce. Remove bay leaf before eating. Enjoy with rice and chilled sliced mango. YUM!

Easy Short Ribs


Ingredients:

Beef short-ribs, thick cut
1 can Tomato soup
Shoyu
Brown sugar
1 med round Onion, sliced
1 pieces Ginger, sliced
Oil for cooking

Instructions:

In large pot, add oil, brown short-ribs on medium-high heat. Add tomato soup, using soup can measure 3/4 can shoyu and 1 can brown sugar, mix. Add onions and ginger. Cover and simmer till tender.And that's it... Enjoy with rice and corn! ONO!

Friday, October 5, 2012

Chicken Molokai Style


Ingredients:

6 chicken thighs boneless
¼ cup aloha shoyu
½ cup orange juice
1 lilikoi fruit pulp or ¼ juice lilikoi
¼ cup sugar
1 teaspoon alae'a salt
1 tablespoon black roasted sesame oil
1 tablespoon chili water

Instructions:

Combine all the ingredients into a plastic (non metallic pan) and let marinate for 2 hours. Fire up the grill and cook until done. Or you can bake in a 350 degree oven, until cooked through.
Now this chicken is good with 2 or 3 day old poi or make it with chicken long rice. (Recipe from Ephraim Malag... Mahalo for sharing!)

Thursday, October 4, 2012

Taco Cheese Goulash


Ingredients:

2 lb hamburger
1 onion, chopped
3 cloves garlic, minced
1-1/2 cups macaroni, cooked and drained
1 can cream of mushroom soup
1 packet taco seasoning
2 cans Hunts diced tomatoes w/ basil, garlic n oregano
1 cup shredded cheddar cheese

Instructions:

Fry hamburger with garlic and onions, drain oil. Add all other ingredients except 4 macaroni and simmer for 10 minutes. Throw in macaroni simmer another 10 minutes then toss in the shredded cheddar cheese and let melt. (If desired, you can add more cheese.) Simple and ono...ENJOY!

Wednesday, October 3, 2012

Wet Ginger Adobo


Ingredients:

6 chicken thighs
1 cup shoyu (soy sauce)
1-1/2 cups vinegar
1 whole bulb garlic, separated and crushed
1" ginger crushed and sliced into 3 pieces
4 bay leaves
1/2 tablespoon peppercorns
1 onion, chopped
3 tablespoons brown sugar
1/2 teaspoon cinnamon

Instructions:

In a large pot add all the ingredients and simmer until the chicken is cooked through. If you like a thicker sauce, add cornstarch mixed with water to thicken. Enjoy with rice. Ono!

Tuesday, October 2, 2012

Pork And Watercress


Ingredients:

2 bunches watercress, chopped
2 trays chopped pork
1/2 clove garlic
2-3 Tbsp Shoyu
2 Tbsp water
2 tubs tofu (Firm), cut into bite size cubes

Instructions:

Fry pork with garlic until meat is cooked through. Then put 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. Enjoy as is, or with rice. ONO!

Pano Akule


Ingredients:

1 lbs fresh akule or ahi
1tablespoon alaea salt
¼ cup aloha shoyu
½ cup mirin
1 cup fresh pineapple diced or shredded
½ lb limu
1 garlic clove minced
½ teaspoon fresh ginger
¼ cup liquid smoke
¼ cup sugar
2 sides banana leaves for wrapping

Instructions:

Ok shoots combine everything except the limu and akule or ahi. Now break out the banana leaves and wrap the akule in it and layer with the limu.
Place it into a 350 F oven. Cook for about 45 minutes and unwrap the banana leaves and place back into the oven for another 10 minutes.Ooye this so onolicious, serve with the sauce with rice or poi. Mahalo Ephraim Malag for this recipe.