Hawaiian-Style Recipes

Tried and tested, this finger-licking marinade is closest to the famous Azeka’s Ribs Recipe.

• 4 pounds sliced beef short ribs
• 2 cups shoyu (if using a premium
• shoyu like Kikkoman®, use 4 parts
• shoyu to 1 part water)
• 1 to 2 cups brown sugar (to taste)
• 1 tbsp. grated ginger (or adjust to taste)
• ½ to 1 cup chopped green onions (optional)

Marinate short ribs no longer than 24 hours.
Grill about 4 minutes on each side.

Also good with chicken or teriyaki beef.

• 2 cups sugar ½ tsp. baking powder
• 1 cup salad oil ½ tsp. salt
• 4 eggs 2 cups mashed ripe bananas
• 2 ½ cups flour ½ cup chocolate chips
• 2 tsp. baking soda
• ½ cup chopped nuts (optional)

Instructions:

1. Mix together sugar and salad oil. Add eggs.
2. Sift dry ingredients together and add to egg mixture.
3. Add bananas, chocolate chips and nuts.
4. Mix well. Pour into two 8 ½” x 4 ½” loaf pans.
5. Bake at 350° for about an hour.

Makes 2 loaves.

• 3 eggs
• 1/3 cup each of – mochiko, corn starch, sugar, minced green onions
• 5 T soy sauce
• Garlic, pepper to season
• 2-3 lbs boneless, skinless chicken (breasts or thighs)

Ingredients

1. Mix first four items together in a large bowl.
2. Pound the chicken first to tenderize it; then cut into thirds so the pieces are not too big.
3. Add to mixture.
4. Marinate for at least 4 hours or overnight. . . the longer, the better.
5. Pan fry in oil.

Enjoy!

The following is a SINGLE batch:

• 1 lb hamburger
• ½ pkg bacon (or more if you like)
• 1 T chili powder
• 1 T brown sugar
• ½ T curry powder
• 1 can tomato soup
• 1 can kidney beans

1. Season with pepper and garlic.
2. Cut bacon into small pieces. Fry well.
3. Drain oil.
4. Brown hamburger in a pot.
5. Drain oil.
6. Add cooked bacon to hamburger.
7. Add all other ingredients (except kidney beans) and mix well.
8. Add kidney beans last so that they aren’t smashed.

That’s it!

• 1 small head cabbage, finely shredded, or one bag pre packaged coleslaw cabbage.
• Bunch green onions, sliced (5 or 6)
• 4 oz sliced almonds, toasted
• 4 oz sunflower seeds, raw
• 1 pkg. Top Ramen,oriental flavor, uncooked and crumbled
• 2 or 3 chicken breast, cooked, cut up

Dressing:

• 2 T sugar
• 3 T redwine vinegar
• ½ Cup oil
• Pkg. of seasoning from the Top Ramen

Combine dressing add to the above ingredients.
Serve right away, or chill in refrigerator.

Fresh Mahi Mahi:

Cut 2 thin slices about 3×3″

Wrap in foil with 5 Tablespoons of butter
4 Tablespoons of capers, & one lemon, squeezed

Place foil package on grill at medium heat 4 minutes. Flip the whole foil package over and grill for 4 minutes on the other side, and it’s ready!

From the Kitchen of: The Sylva -Kiaha Ohana

• Portuguese Sausage (Purity Brand, mild flavor, cut in cubes)
• 4- Ham Hock
• Beef Shank
• 1 cup Elbow Macaroni
• 2 can Kidney Beans (drained)
• 1 bunch of fresh Cilantro
• (cut stalks off and finely chop the tops)
• ½ head of cabbage (sliced)
• 2 Celery ribs (sliced)
• Medium turnip (cubed)
• 3 large carrots (diced)
• 4 potatoes (peeled & cubed)
• 1 medium onion (minced)
• 4 beef bouillon cubes
• 1 can tomato soup
• 1 can stewed tomato
• ~1/2 gallon water (enough to cover ingredients)
• Salt & pepper to taste

Directions:

• Soften ham hock and shank by boiling it. You can use a pressure cooker to save on time. When meat is cooked (may still be firm as it will cook more in pot), remove fat & bone. Cut meat in bite sized pieces and set aside.
• Cut Portuguese sausage and fry separately. Drain oil from sausage.
• Combine meats, minced onion, stewed tomato, tomato soup, water, bouillon, kidney beans, and vegetables in large pot.
• Season with salt & pepper, to taste.
• Bring pot to a rapid boil then lower heat & simmer for about 1 hour, until vegetables are soft.
• Add in macaroni noodles during the last 20 minutes. When pasta is soft, dish is done.

• 3-5 lbs. chicken
• ½ C water
• ½ C shoyu
• 3 T brown sugar
• 1 slice crushed ginger
• 1 tsp. wine (optional)
• 1 small piece Star Anis (Chinese spice) (optional)

Directions:

Place chicken in a large pot on the stove top or in a slow-cooker.
Combine remaining ingredients except for the chicken to make a sauce.
Stir sauce until sugar is dissolved.

Pour sauce over chicken and cook as follows:

Stove top: Bring to a low boil, cover and reduce heat to a simmer. Let cook for about 1 hour at a low simmer until the chicken is tender.
Crockpot Cooking: Cook on LOW for up to 8 hours or HIGH for 4 hours.

Remove chicken from cooking liquid, shred if desired and return to pan to soak up some more flavor.

Add flour to thicken and serve over rice.

• 3 Sticks butter or margarine
• 2-1/2 C Sugar
• 6 Eggs
• 2 tsp. vanilla extract
• ½ tsp. coconut Extract
• 4 C sifted Flour
• 1 tsp. salt
• 4 tsp. baking soda
• 3 tsp. cinnamon
• 4 C diced mango
• 1 C chopped nuts (optional)

Directions:

Cream butter, add sugar gradually and beat until fluffy. Add eggs, one at a time and beat well. Add flavoring. Sift dry ingredients and mix into egg mixture alternately with the mango. Add nuts. Bake in 5 small pans for 40-50 minutes or in 4 medium pans for 50 minutes to an hour at 350º.

• 1 block tofu (mashed – drain water)
• 1 can tuna
• 1 can chopped water chestnuts
• 2 eggs (beaten)
• 8 oz imitation crab (chopped)
• ½ block kamaboko fish cake (chopped)
• 2 stalks green onion (chopped)
• 1 patty gobo ten fish cake (chopped)

Directions:

Season with black pepper, garlic salt and oyster sauce. Mix all ingredients and fry patties until golden brown.

• 2 pkgs. Frozen chopped spinach
• 1 can cream of mushroom soup
• 2 teaspoons dried onion soup mix
• ½ cup mayonnaise
• ½ cup sour cream
• 2 eggs, beaten
• Salt & pepper to taste
• Cheddar cheese

Directions:

Thaw out spinach, drain well. Add all ingredients except for cheese.
Pour into a greased dish, cover with cheese. Bake at 350º for 30 min.
You can also use fresh spinach, but have to cut by hand using scissors. It is
Very delicious!!! It goes well with any dish or with a pot of rice, it makes a meal.

Crust:

• ¼ cup brown sugar
• 1 block butter
• 1-½ cup flour
• ½ cup chopped walnuts

Cream together brown sugar and butter. Add flour and chopped walnuts. Mix well. Press on to 9 x 13 inch pan. Bake at 400º for 10 minutes. Cool.

Filling:

• 6 oz. cream cheese
• 1 cup powdered sugar
• 16 oz. Cool Whip
• 1 can blueberry pie filling

Whip together cream cheese, softened and powdered sugar. Add Cool Whip. Mix well. Spread over crust. Chill. Top with 1 can blueberry pie filling. Keep refrigerated until ready to serve.

• 1 pint cherry tomatoes
• ¼ pound or more salted salmon
• 1 small round onion, chopped fine
• 1 or 2 stalks green onion, chopped fine

Slice off blossom end of tomatoes. Remove seeds and pulp with small spoon and set aside. Cut salted salmon into chunks; soak in cold water about 1 hour to leach out some salt. Remove skins and bones, chop or shred salmon. Combine salmon with chopped onions, tomato seeds and pulp. Mix well or crush with fingers. Fill tomatoes with mixture and chill before serving. Tomatoes can be filled with crab canapé mixture, if desired.

• 1 chicken, about 3 lbs.
• Water
• ½ “slice of ginger, crushed salt to taste
• 1 bundle long rice, soaked in water to soften
• 3 stalks green onions

Place chicken in a large pot and cover with water. Add ginger and bring to a boil; lower heat and simmer about 45 minutes to an hour, or until meat falls away from bones. Remove chicken from broth and discard bones. Return chicken to broth and add long rice. Simmer until about half of the broth is absorbed by the long rice. Season with salt and add green onions just before serving.
Serves 4 to 6.

• 1 cup butter or margarine
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 1 tsp. vanilla
• 2 cups flour
• ½ tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 2 cups rolled oats
• 2 cups rice krispies

Cream butter and sugars well. Mix in eggs and vanilla. Add flour, baking soda, baking powder, and salt. Fold in oats and rice krispies. Drop by teaspoonful onto greased cookie sheet. Bake at 350º for 12-15 minutes.

• 2 ½ cups water
• 1 cup cornstarch
• 3 cups coconut milk (2- 12 oz. cans)
• 1 ¾ cups sugar
• 1 tsp. vanilla

Mix all ingredients in pot. Heat on medium. Stir with French whisk. Keep stirring while boiling. Take off burner when thickened. Pour into 9 x 13 pan. Refrigerate.

• 2 cups granulated sugar
• 1 ½ cups flour
• ½ cup butter
• ½ tsp. salt
• 4 eggs
• ½ tsp. baking soda
• 1 large can crushed pineapple (well drained)
• 1 can chopped walnuts

Put sugar in mixing bowl. Melt butter and add to sugar. Beat eggs well and add to mixture. Sift dry ingredients together and add to butter-sugar mixture. Add pineapple and nuts and mix. Pour into greased pan 10 ½ x15x2. Bake in 350º oven 30-35 min.