Kamaboko Shrimp Tempura

Ingredients:

3/4 C. flour
1/4 C water
1 egg
1/2 tsp salt
1 tsp sugar
1 kamaboko, chopped
6shrimp, chopped fine
green onions, chopped
oil, for frying

Instructions:

Mix together the first 5 ingredients. Add the rest. In a large frying pan or wok, drop by teaspoonfuls into hot oil and fry.

Lup Cheong Chicken

Ingredients:

5 lbs boneless, skinless chicken thighs, sliced
1 bottle oyster sauce
1 lb lup cheng (Chinese sausage), sliced
1 bunch green onions, sliced
edamame
shiitake mushrooms, soaked in water to soften

Instructions:

Marinate the chicken with the oyster sauce for 2 hours to overnight. When ready to cook, in a medium to large pot, stir-fry the chicken until well done. In a separate pan, cook the lup cheong and mushrooms, then add it to the chicken. Mix in the green onions and edamame. Serve with rice or over chow mein noodles.

Chicken And Rice Casserole

Ingredients:

5 lbs chicken thighs
1 &1/2 Cup uncooked rice, washed
1 pkg. onion soup mix
2 cans cream of mushroom soup
water

Instructions:

Spread the raw rice on bottom of a large baking pan. Sprinkle the soup mix over the rice. Add 1 & 3/4 cups water. Place the chicken, skin side down, on top of the rice, making sure to cover all of the rice. Pour the mushroom soup over the chicken. Bake, uncovered, at 350 degrees for 2 hours. Enjoy.

Local Style Chicken Cacciatore

By: Ono Kine Recipes on Facebook

Instructions:

2-3 lbs. of Chicken Drumsticks
2 bottles of Ragu w/ Mushroom Sauce
1/2 small onion, cubed
1 tsp. garlic, grated
Salt and pepper to taste
1 Tbsp oil

Ingredients:

Boil chicken until cooked and drain. In a medium/large pot pour in oil or pam spray. On medium heat add in onions, garlic and let it cook for 2-3 minutes. Pour in Ragu sauce and cook for another 3-4 minutes. Now you can add in chicken and cook for 5-7 minutes then lower heat and let simmer for 20-30 minutes. Serve on a bed of spaghetti and a nice green salad. Simple, easy and great dinner for the family.

Salmon Tofu Patties

Ingredients:

1 block firm tofu, drained
1 can salmon
1 egg
2 Tbsp. cornstarch
1 tsp. salt
1/4 cup green onions
cooking oil

Instructions:

In a medium bowl, combine drained tofu and raw egg. Add cornstarch, salt, and green onions. Drain and flake the can of salmon and add to the mixture. Form into small patties and pan fry in a little oil. Drizzle with sweet chili sauce. Enjoy!

Guava Muffins

Ingredients:

1 1/3 cup whole wheat flour
2/3 all purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
6 oz.(1 container) Meadow Gold Guava Low-fat Yogurt
3/4 cup Hawaiian Sun Guava Nectar
1/4 cup vegetable oil
2 eggs

Instructions:

In a large bowl, combine the flour, sugar, baking powder, and salt. Next, in a separate bowl, combine the guava yogurt, guava nectar, eggs, and oil until smooth. Mix the dry and wet ingredients together. Pour into a lightly buttered muffin pan. Bake at 350 degrees for 40 to 50 minutes. Enjoy!

Haupia Dessert

Ingredients:

1-12 oz. can frozen coconut milk
3/4 cup water
1/4 cup sugar
1/4 cup cornstarch

Instructions:

Thaw coconut milk in a saucepan over low heat. Combine water, sugar and cornstarch, blending until smooth. Add to coconut milk in saucepan. Cook mixture over medium heat, stirring frequently until mixture comes to a boil and thickens. Pour into 8-inch pan. Chill until firm. Enjoy!

Beef Tomato

Ingredients:

1 pkg. NOH Chinese Beef Tomato Seasoning Mix
1 cup water
1 round onion, sliced
1 bell pepper, cut into 1" squares
1 cup celery, cut into 1/4"
2 tomatoes, sliced
1 tablespoon vegetable oil
1 lb. beef, sliced into bite-size pieces

Instructions:

Combine NOH Chinese Beef Tomato Seasoning Mix with 1 cup water and mix well. Heat 1 tablespoon oil in a large skillet or wok. Stir fry beef for 1 to 2 minutes and then add the NOH Beef Tomato sauce. Add onions, bell peppers, celery and continue to fry for another 2 to 3 minutes. Add sliced tomatoes and cook for 1 minute. Serve over fresh rice. ONO!

Kim Chee Chicken

Ingredients:

5 pounds chicken wing drummettes
1 package (1 1/8 ounces) NOH brand Korean kim chee mix packet
1 egg, beaten
3/4 cup flour
1/4 cup cornstarch
3/4 cup water
1 tablespoon salt
1 teaspoon pepper
Oil for deep frying

Instructions:

In a bowl, combine the kim chee mix, egg, flour, cornstarch, water, salt, and pepper. Add chicken, mix well; marinate for two hours to overnight. Deep fry chicken in hot oil until golden brown; drain on paper towel. Enjoy!

Baked Sushi

Ingredients:

3 cups of cooked rice
furikake
1 can crab
1 package imitation crab, separated and shredded
1 cup mayonnaise
1 cup sour cream
3 stalks green onion, chopped
1/4 cup tobiko

Instructions:

Pat rice in a 9 x 13 inch pan. Sprinkle with furikake. Combine the rest of the ingredients and layer on top of the rice. Bake at 350 degrees for 30 minutes.  If the top isn't brown, place under a broiler for a few minutes. Watch closely because it will brown very quickly. Enjoy!