HAWAIIAN ISLANDS A blend of Japanese, Chinese, Portuguese and
Filipino foods that are unique to Hawaii....(da kine
ono food)
MANGO BREAD
2 cups unbleached flour
2 teaspoons baking soda
2 teaspoon cinnamon
1/2 tsp salt
1 1/4 cup sugar (less if mango is sweet)
Mix and form a well in the center.
Then add:
3 well-beaten eggs
3/4 cup canola oil
2 cups diced mangoes, ripe
1 teaspoon vanilla
1/2 cup nuts and raisins (optional)
Mix and blend well. Pour into greased and floured
pans and bake 325 for 1 hour. Small loaf pans 40-45
minutes medium loaf pans 50 minutes.
KIM CHEE (spicy pickled cabbage)
2 lbs. won bok (chinese cabbage) cut in 1 1/2"
pieces
4 cups water
1/2 cup salt
2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon garlic finely chopped
1/2 teaspoon ginger root chopped
1/2" pieces of green onion
Wash cabbage and cut into 1 1/2 " pieces. Add 1/2 cup
salt to 4 cups of water. Soak 4 hours; rinse and
drain throughly. Add the rest of the ingredients, mix
well, press into clean jar. Cover and refrigerate 2-3
days. Makes 1 quart.
KIM CHEE PATTIES
1 lb. ground round
1/2 cup kim chee chopped
2 eggs
1/2 cup green onions
1/2 cup white onion, chopped
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon sugar
Mix ingredients and fry, serve with potato and
macroni salad for "plate lunch".
OVEN KALUA PIG
2 tablespoons Hawaiian salt
1/4 cup soy sauce
1 teaspoon worchestershire sauce
2 cloves garlic, crushed
1 piece ginger, crushed
1 tablespoon liquid smoke
1 4-5 pound pork roast
Ti leaves or banana leaves
Mix together salt, soy sauce, worchestershire sauce,
garlic, ginger and liquid smoke. Place pork on
several ti or banana leaves. Rub with seasoning and
let stand 1 hour. Fold laeves over to wrap the pork.
Wrap the leaf enclosed pork in foil. Place in a
baking pan and bake at 325 degrees for 4-5 hours.
Unwrap and shred the meat.Too much work? Try the one
below.
OVEN KALUA PORK
1 6 lb. pork butt
1 tablespoon liquid smoke
2 1/2 tablespoons Hawaiian salt
Preheat oven to 350. Rub pork with liquid smoke and 1
1/2 tablespoons of the salt.. Wrap pork with foil,
sealing completely. Place pork in roasting pan and
bake for 5 hours. After baking, shred pork; sprinkle
with the remaining Hawaiian salt. Makes 12 servings.
GRILLED MAHI MAHI ON SKEWERS
4 pounds fresh or frozen Mahi
4 green peppers
2 large Maui onions
24 10-inch bamboo skewers
1 7-ounce jar lilikoi jelly
1/2 cup soy sauce
1 teaspoon hot Chinese mustard
salt and pepper to taste
Cut fish into 1 1/2" cubes. Cut peppers into 1 inch
squares and blanch in boiling water for 1 minute. Cut
onions into wedges and seperate into individual
pieces. Thred the mahi,peppers, and onions on to the
skewers. In a heavy saucepan combine the lilikoi=
jelly, soy sauce and hot chinese mustard; heat to
melt jelly. Brush sauce on the mahi and let it set
for 20 minutes. Grill on each side for about 7
minutes brushing with sauce.
LOMI SALMON
1 lb. salted salmon
5 large ripe tomatos
1 medium white onion, finely chopped
1 large stalk green onion, thinly sliced
Soak salmon in cold water for 3 hours. Remove skin
and bone and shred finely. Mash tomatos to a pulp.
Combine all ingredients and chill. Just before
serving, add several cubes of crushed ice.
SASHIMI (raw fish)
1 pound fresh white meat fish, such as sea
bass,or other.
Remove skin and dark meat from boneless fish. Cut
diagonally across the fish into very thin slices.
Chill. Combine soy sauce, ginger and mustard (to
taste). Arrange fish on shredded lettuce and crushed
ice. Using chop sticks, dip into sauce.
POI MUFFINS
1 1/3 cups flour
1/2 salt
1 tablespoon sugar
4 teaspoons baking powder
2/3 cup poi
1 egg
3 tablespoons butter
1/2 cup milk
Sift dry ingredients together. Use poi as purchased;
do not mix with water. Blend poi with beaten egg,
butter and milk. Combine with dry ingredients and
spoon into oiled muffin tins; 2/3 full. Bake at 400
for 30 minutes. If canned poi is used, reduce milk to
1/3 cup. Makes 18-20 muffins.
HAWAIIAN ISLANDS
