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HAWAIIAN ISLANDS
a blend of Japanese, Chinese, Portuguese and Filipino foods that are unique to Hawaii...(da kine ono food)


REAL HAWAIIAN MAI TAIS
(When I lived in Hawaii I tasted many
verions of this)

  • 1 quart of orange juice
  • 1 quart pineapple juice
  • 1/2 quart light Rum
  • 1/2 quart dark Rum
  • 5 ounces Curacao liqueur
  • juice from 6 lemons

    Mix everything together except the dark Rum and pour in a pitcher or a punch bowl. The dark Rum is floated on top. Add ice and keep chilled. About 20 drinks. Alooooha!

    LUMPIA
    (Filipino)

  • 1 clove garlic crushed
  • 1 medium onion, chopped
  • 1/2 lb. chicken julienned
  • 1/2 lb. pork julienned
  • 1/2 lb. shrimp sliced
  • 1 cup shredded cabbage
  • 1 cup bean sprouts
  • 1 carrot julienned
  • salt and pepper to taste
  • package of lumpia wrappers
  • sweet and sour sauce

    Saute garlic and onion in 1 tablespoon oil. Add pork and chicken, simmer till done. Add shrimp, cabbage, bean sprouts and carrot; cook 5-6 minutes and drain. Salt and pepper to taste. Place 2 tablespoons filling on wrapper, fold in sides and roll up using waer to seal ends. Deep fry till brown. Serve hot with sauce.

    Sweet and sour sauce as follows: 1/2 tbs. cornstarch. 1/2 cup water. 1/2 cup vinegar. 1/2 cup sugar. 1 tbs. catsup. salt and pepper. Dissolve cornstarch in water, add ingredients and stir while simmering till translucent.


    PANSIT
    (Filipino)

  • 1 package fine noodles
  • 1 tablespoon shortening
  • 1 garlic clove, crushed
  • 1 small onion, sliced
  • 1 pound pork, cubed
  • 1/2 pound shrimp, cut into bite size pieces
  • 1 teaspoon salt, pepper to taste
  • char siu meat, sliced

    Cook noodles in salted water, drain. Heat shortening or oil in skillet and brown garlic. Remove garlic and fry onions until partially cooked. Add pork and cook till meat is tender, adding the shrimp, salt and pepper when the pork is half cooked. Add noodles to pork and shrimp mixture and serve on large platter. Garnish with char siu slices.


    CHICKEN LONG RICE

  • 3 pounds chicken breasts
  • 3 tablespoons sesame, peanut or other oil
  • 2 cloves garlic
  • 6 cups chicken broth
  • 1 teaspoon minced fresh ginger
  • 1 1/2 tablespoons salt
  • 2 bundles long rice (bean threads)
  • 1 6 oz. can whole mushrooms, drained
  • 2 tablespoons thinly sliced green onions

    Remove bones from chicken and cube. Prepare chicken stock. Heat oil in skillet; saute chicken and garlic until browned. Add broth, ginger and salt; simmer 1 hour or until chicken is tender. Soak long rice in warm water for 30 minutes; cut into 2 inch pieces. Add long rice and mushrooms to chicken; simmer 15 more minutes. Sprinkle with green onions just before serving.


    PIPI KAULA
    (Hawaiian style jerky)

  • 2 pounds flank steak
  • 3/4 cup shoyu
  • 2 tablespoons Hawaiian salt
  • 1 1/2 tablespoons sugar
  • 1 clove garlic, minced
  • 1 piece ginger crushed
  • 1 red chili pepper, crushed

    Cut steak into strips about 1 1/3 inch wide.
    Combine all other ingredients and soak overnight. If you have a drying box, place meat in hot sun for two days, bringing it in at night. If drying in oven, set oven to 175. Place meat on a rack on top of a cookie sheet and dry meat in oven for 7 hours.
    Store in refrigerator.


    KIM CHEE FRIED RICE

  • 2 tablespoons butter
  • 1 cup chopped cooked spam, luncheon meat or chicken
  • 1 cup kim chee
  • 4 cups cooked rice

    In pan, melt butter. Add meat, brown lightly. Add kim chee, and rice; stir well. Cook till rice is heated.

    PINEAPPLE PAN STUFFING
    (excellent with pork and chicken)

  • 1 stick butter
  • 1/2 cup sugar
  • 3 eggs
  • 1 20 oz. can pineapple chunks in syrup, well drained
  • 6 slices white bread, cut into 1/2-inch cubes

    Preheat oven to 350°. Grease a square baking pan, 8 1/2 or 9-inch. Cream butter and sugar in a bowl till fluffy beating in eggs one at a time. Stir in pineapple, fold in bread cubes and spread into the pan. Bake uncovered for 1 hour until top is brown and crusty.

    PINEAPPLE PICKLE

  • 1 cup brown sugar
  • 1 cup white sugar
  • 4 sticks cinnamon
  • 1 teaspoon whole cloves
  • 3/4 cup cider vinegar
  • 1 20 ounce can pineapple chunks

    Combine all the sugar, spices and vinegar and heat enough to dissolve. Put the pineapple in and cook over low heat for 15 minutes.

    GINGER SNOW PEAS

  • 1 pound snow peas
  • 2 tablespoons canola oil (or 1 tablespoon sesame oil and 1 tablespoon canola oil)
  • 2 tablespoons gingered shoyu (or add 1 teaspoon ginger to regular shoyu)

    Cut off pea stems. Bring water to a boil drop in peas. When water comes to a second boil turn off heat and let stand 2 minutes. Drain. Pour ginger mix on top.

    GINGER RICE

  • 2 cups long-grain rice
  • 4 teaspons minced garlic
  • 2 teaspoons salt
  • 2 bay leaves
  • 1 tablespoon shredded fresh ginger or 1 teaspoon ground ginger

    Go cook rice, when the water is boiling add garlic, bay leaves, salt and ginger. Cover, reduce heat simmer till water is gone.

    SHOYU CHICKEN

  • 1 cup sugar
  • 2 cups shoyu
  • 2/3 cup sherry
  • 1 teaspoon ground ginger
  • 2 teaspoons minced garlic
  • 8 chicken breasts

    Combine ingredients and marinate chicken overnight. If sauce seems to thin, dissolve a tablespoon of cornstartch in a little tabisco and add to the mixture. Place in baking pan skin side down.. Preheat oven 325°. Cook 1 hour, turn chicken over and cook 45 minutes.







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