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Hawaiian-Style Recipes Condominium Rentals Hawaii is cookin'!

Try these simple, ono-licious recipes from our staff and enjoy some local grinds—from our house to yours!

“Maui-Style” Short Ribs

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.

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short ribs
marinate this morning & grill 'em tonight!
“Ono-licious” Banana Bread

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)

Mix together sugar and salad oil. Add eggs.
Sift dry ingredients together and add
to egg mixture.
Add bananas, chocolate chips and nuts.
Mix well. Pour into two 8 ½" x 4 ½"
loaf pans.

Bake at 350° for about an hour.
Makes 2 loaves.

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Banana Bread
This mouth-watering banana bread is the perfect complement to your morning cup of Kona.
Ala’s Easy & Ono-licious
Mochiko Chicken

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)

Mix first four items together in a large bowl.

Pound the chicken first to tenderize it; then cut into thirds so the pieces are not too big.
Add to mixture.
Marinate for at least 4 hours or overnight. . .
the longer, the better.
Pan fry in oil.


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The "mochi flour" (sweet rice flour) is what gives this chicken a delicate, slightly sweet, crispy coating.
Ala’s “Broke da Mouth” Chili Recipe

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

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

That’s it!

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Rumor has it that the "secret ingredient" is the curry, but it could be Ala's magic touch.
Dawn's Top Ramen Salad

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

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

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

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Rona's Mahi-Mahi for Two

Fresh Mahi Mahi:

Cut 2 thin slices about 3x3"

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!

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Portuguese Bean Soup
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

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.

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Portuguese Bean Soup
This delicious local classic will satisfy a large crowd for dinner—or anytime!
Shoyu Chicken

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)

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.

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Mango Bread

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)

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.

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Lynette's Seafood Fritters

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)

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

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Suzie’s Spinach Soufflé

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

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.

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Blueberry Cream Cheese Pie

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.

16 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.

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Cherry Tomatoes with Lomi Salmon

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.

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Chicken Long Rice

1 chicken, about 3 lbs.
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.

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Crispy Crunch Cookies

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.

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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.

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Pineapple Bars

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.

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