Recipes

Easy-Kine Malasadas

This mixture is essentially pancake batter which you use to coat the bread. The result is a light, fluffy malasada – how it happens is magic!

 

source:  mahalo.com
 

7 slices white bread, crusts removed and cut into four squares

2 c. Bisquick baking mix

1 c. milk

½ c. white sugar

2 eggs

¼ tsp. Nutmeg (optional)

Vegetable oil for frying

white sugar to toss

Mix Bisquick with milk, add sugar, eggs and nutmeg to combine. Heat oil in deep pan, when hot, coat break pieces with mixture and carefully drop into oil, they will puff up so do not over-crowd! When golden brown, remove with slotted spoon to baking rack briefly, then toss in sugar to coat – best eaten hot!

 

Perfect for a chilly evening or a game-night!

Simpler Chicken Chili

2 tsp. olive oil

1 lb. chicken breast, skinned, deboned and chopped into bite-size pieces

1 onion, chopped

1 pepper, chopped

2-3 cloves garlic, minced

12 oz. beer

1 can white beans

1 small can chopped chiles

1-2 T. chopped jalapenos (adjust to taste)

2-3 c. chicken broth

Salt and pepper to taste

½ c. half and half

1-2 T. chopped fresh cilantro

Hot sauce, chopped onions, sour cream and cheese for garnish

In deep saucepot, heat oil, add chicken and brown. Add in onions and peppers, cook ‘til tender. Add in garlic, sauté for minute or so. Add beer, beans, chiles and jalapenos. Cover with chicken broth, let simmer for several hours, stirring occasionally. Add more broth if necessary. Season with salt and pepper to taste. Just before serving, add in half and half and cilantro. Serve with garnishes.

 

Lomi Salmon - Made with Fresh Salmon

Some might question whether you really need a recipe for lomi salmon - after all - who needs to measure?  Well, Judy provides us a technique to make your own salted salmon - which is the main ingredient in this essential luau dish - takes a little more time, but the texture and taste of the salmon will brok' da mout - mahalo Sistah Judy!

Use Hawaiian salt for best results

Lovingly Shared from Judy Olmos, Jacksonville, FL

I take the skin off the salmon, wash with cold water, and pat dry with several paper towels.Place in shallow baking dish ( I use glass ), and sprinkle both sides liberally (maybe ½ - 1 TBLS )each side with Hawaiian salt.Cover tightly with Saran Wrap and put in fridge for about 24 hrs..

 Lomi Salmon
 

Remove from fridge the next day, remove salmon from dish, hold with both hands turning it over and over, under cold running water. Place on layered paper towels, and pat dry.Either pull apart salmon or dice into small cubes/pieces.Using super clean hands, toss with diced tomatoes, sweet onion (Maui, no ka oi) and green onion.
Cover and refrigerate.Prior to serving, toss with cubed ice.
Serve with slotted spoon.Hope this helps.
My mouth is watering, just typing this…


 

Okazuya Night!

Salmon-Tofu Patties

1 15 oz. salmon - skin and bones removed, meat flaked
1/2 lb. firm tofu - drained and crumbled
1 egg
1/4 c. minced green onion
2 T. capers
1 tsp. dill weed
1/4 tsp. lemon zest
1 tsp. Dijon mustard
salt and pepper to taste
panko for coating
vegetable oil for frying

Combine all patty ingredients, form into patties, coat in panko and pan fry until golden. Drain and serve with lemon-dill sauce.

Lemon-Dill Sauce
1/2 c. plain greek yogurt or sour cream
2 T. lemon juice (to taste)
1/4 tsp. lemon zest
1/2 tsp. dill (to taste)
salt and pepper

Combine all ingredients, chill for an hour to allow flavors to blend.

Furikake Fried Tofu

1/2 lb. firm tofu,  cut into 3/8 inch slices
Salt and pepper
Mochiko (rice flour)
1 egg beaten with 1/2 tsp. shoyu (Hawaiian style soy sauce)
1/ c. panko combined with 1/4 c. furikake
vegetable oil for frying

Place tofu in colander, lightly sprinkle with salt to wick out moisture, let tofu drain for 20 minutes, pat dry.  Lightly dust with mochiko and pepper, dredge in egg wash, then coat with panko mixture. Panfry 'til golden, drain on paper towels.  Serve with shoyu and grated ginger.

Mahalo to Margie and Clyde Kang for this contribution!

 

Korean Kimchi Omelette

Jhun - In a large bowl, add:

3 cups julienned vegetables (onions, zucchini, par-cooked carrot, cabbage, eggplant)

3 pieces of kimchi finely minced

4 tablespooons of corn starch or flour

Salt

Optional: 2 tablespoons dashi or furikake

Toss mixture until all ingredients are covered with the flour/starch.

Add as many eggs as you need to make a batter and integrate all the mixture into it.

In a large frying pan, add 2 tablespoons of oil.

Heat the oil and then add the egg mixture. Put on medium low heat. Cover the pan, if possible. After 10 minutes, check underside for medium brown doneness. Carefully flip the omelette over and allow to cook another 10 minutes.

Serve with diluted gochuchang.

 

When prepping for Thanksgiving, ever have the problem of extra pumpkin?  Here's a way to use up that left-over stuff - you can also use butternut or any other hard squash.

Cream of Roasted Pumpkin Soup

This is a highly adaptable soup – use your favorite herbs & veggies. Garnish with croutons, toasted almonds or a sprinkle of cheese!

2 c. cubed pumpkin

½ c. coarsely chopped onion

½ c. coarsely chopped sweet peppers

1 tsp. olive oil or butter

½ tsp. dried sage or rosemary

½ tsp. garlic salt

Pepper to taste

1 c. chicken or vegetable broth

½ c. half and half or cream

Pre-heat oven to 350 degrees. Line a baking sheet with foil, add veggies and sprinkle with oil, herbs, salt and pepper. Roast veggies for 20-25 minutes until tender and slightly browned. Combine veggies with chicken broth and blend, pour into soup-pot. Let soup simmer, add half and half, but do not let it boil. Adjust for consistency and taste. Garnish as desired.

Fall is the perfect time for outdoor cooking!  Why bother using a bottled sauce when it's so easy to whip up a batch yourself - and you can customize! Add a little orange or guava juice - need it thicker?  Cook it on the stove top 'til desired consistency...the possibilities are endless!

Basic Teriyaki Sauce

1/2 cup soy sauce
1/3 cup sugar
Pressed garlic, to taste

» Optional:
1 piece ginger, grated
1 Hawaiian chili pepper, seeded and minced
Dash of sesame oil

Combine all ingredients and use as a marinade for short ribs, chicken, hamburger, meat juhn, Spam musubi, or fish. Makes about 1/2 cup.