Aloha Friday Recipe: Pineapple Coleslaw

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Dressing:
1/2 cup sour cream
1/2 cup mayonnaise
2 tsp sugar
1 Tbsp onion, finely chopped
1 tsp lemon juice

Salad:
2 cups green cabbage, shredded
1 cup red apple, chopped
1 cup carrots, shredded
3/4 cup pineapple tidbits, drained
or fresh pineapple
Pineapple Coleslaw

In small bowl, combine all dressing ingredients. Blend well. In large bowl, combine all salad ingredients. Toss lightly. Pour dressing over salad. Mix well. Cover. Refrigerate to blend flavors.

Prepared by the University of Hawai‘i at Manoa College of Tropical Agriculture and Human
Resources, and Kapi‘olani Culinary Arts.

*Nutrition Facts:
Serving Size: 1 1/4 cup
Calories: 220
Fat: 18 g
Fiber: 3 g
Fruit & Vegetable Servings: 2

Aloha Friday Recipe: Hawaiian Pali Juice Punch

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3/4 cup of fresh-squeezed lemon juice
1 cup freshly squeezed orange juice
2 cans guava juice
1-1/2 cups of unsweetened pineapple juice
1/4 cup sugar
1 tablespoon grenadine syrup
2 liters of cold ginger ale
Fresh pineapple chunks and lemon or lime wedges for garnish

Simply mix and stir until the sugar is fully dissolved. Serve garnished with fresh fruit!

Recipe courtesy Hawaiian Recipes.org

Aloha Friday Recipe: Banana Guava Pie

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1 1/2 cups sliced bananas
1 1/4 cups guava nectar
1/2 cup sugar
1 tablespoon lemon juice
1/4 teaspoon salt
3 tablespoons cornstarch
3 tablespoons cold water
1 baked pie shell

Combine guava nectar, lemon juice, sugar and salt. Bring to boil over low heat. Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear. Cool. Combine with bananas and pour into baked pie shell. Serve with whipped cream.

Aloha Friday Recipe: Wok-Fried Garlic Noodles with Macadamia Nuts

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1 pound thin spaghetti
3 tablespoons olive oil
6 tablespoons butter or margarine
3 tablespoons garlic, minced
3 tablespoons Maggi seasoning
½ cup oyster sauce
1½ teaspoon chili oil
Cracked black pepper to taste
2/3 cup cilantro, finely minced for garnish
2/3 cup scallion, finely minced for garnish
2/3 cup macadamia nuts, toasted and coarsely chopped for garnish

Fill a pasta pot or stockpot with salted water and bring to a rolling boil; add pasta. While pasta cooks, heat a large wok over medium heat and add butter and garlic; sauté until golden brown. When the pasta is al dente, drain in a colander and add pasta to the wok with the garlic and butter, tossing carefully to combine. Then add Maggi, oyster sauce, black pepper and chili oil. Toss together so strands are well coated. Add more butter if pasta seems dry. Garnish with minced cilantro, scallions and macadamia nuts, stirring well to combine. Add chicken, beef or tofu if desired.

Note: To toast macadamia nuts, heat a nonstick skillet over a medium flame, add nuts and cook carefully until golden brown, then chop. Toasted nuts can be frozen and used as needed.

Recipe courtesy of Edible Hawaiian Islands.  Excellent magazine!

Aloha Friday Recipe: Warm Coconut-Pineapple Tart

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Tart Shell:
Three-fourths cup butter (3/4 cup)
Three-fourths cup powdered sugar (3/4 cup)
1 egg
5 egg yolks
1 tablespoon vanilla extract
Three and three-fourths cup all purpose flour, sifted (3 ¾ cups)

Cream the butter and sugar. Slowly add in the egg and the egg yolks. Scrape down the bowl and continue the mixing process. Add in the vanilla. Slowly add in the flour and mix well. Scrape down the bowl and mix. Massage onto work table. Place into plastic wrap and refrigerate for an hour.

Coconut Mixture:
1 cup granulated sugar
7 tablespoons unsalted butter
2 large eggs
Two and one half unsweetened shredded dried coconut (2 ½ cups)
One-fourth cup mango or passion fruit puree (optional) (1/4 cup)
One half cup fresh pineapple, chopped (1/2 cup)

Preheat the oven at 380 degrees.
Cut the pineapple into half inch cubes. Place onto a paper towel to drain all excess juices and moisture. Randomly scatter the chopped pineapple onto the bottom of the tart shell. Gently press slightly into the dough. Place into the refrigerator when ready for the second step.

Place butter and the sugar into a mixing bowl. Use the paddle attachment to cream the mixture. Slowly add in the eggs, followed by the coconut. Scrape down the bowl and mix for a short while. Spread the creamed mixture onto the surface of the chopped pineapple. Spread evenly onto the tart. Bake in the preheated oven for 15 minutes at 380 degrees. Once this time is completed, turn oven to 350 degrees and bake an additional 35 to 40 minutes. The top surface of the coconut cream should be golden brown and the center set and firm. Sprinkle with powdered sugar and top with a scoop of vanilla bean ice cream.

Recipe courtesy Sam Choy’s Kitchen

Aloha Friday Recipe: Ono Fried Wings

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3 1/2 pounds chicken wings, thawed & drained well
2 Tbsp flour
1/4 C cornstarch
1/4 C mochiko (glutinous rice flour)
1/4 C sugar
2 Tbsp minced green onion
2 tsp salt
5 tsp shoyu
2 eggs
1 clove garlic, crushed
Vegetable oil for frying

In a large bowl, combine all ingredients, except the vegetable oil. Marinate for 2 hours in the refrigerator. Heat oil to 400 degrees. Fry chicken in hot oil until golden brown; drain on paper towel or newspaper. Enjoy as a pupu or entree with rice & corn.

Recipe courtesy of KPOA.com’s “Honey I’m Hungry, What’s for Dinner?”

Aloha Friday Recipe: Mock Hula Pie

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Ever had Hula Pie at Duke’s Canoe Club?  If not, you’re missing out!  While they’re not giving out the recipe, Hawaii Magazine has come up with a close facsimile for you to make at home!

1 9-inch chocolate cookie piecrust
1 half gallon macadamia nut ice cream (Seems like a lot of ice cream, but you’ll be piling it high.)
4 ounces chocolate fudge topping
1 shot of espresso or strong coffee
6 ounces macadamia nuts
Whipped cream

 Bring fudge topping to room temperature.  Scoop ice cream into prepared pie shell, smoothing it into a rough dome, or bombe, as high as you’d like.  Warm espresso or coffee and mix into chocolate. Use a warmed knife to spread topping even over ice cream bombe.  Freeze until ready to serve.  Cover top of pie with a layer of whipped cream and chopped macadamia nuts before serving.  Can’t find macadamia nut ice cream in your local store? Just substitute good vanilla ice cream—soften it just a little and mix in chopped mac nuts. We actually prefer this option to store bought mac nut ice cream, as the flavor is more balanced and the texture of the nuts will remain firm, not soggy.  If you’d prefer to make your own pie crust, too, simply mix chocolate wafer crumbs (about a cup and a half) with a little sugar and about ¼ cup melted butter. Press the mixture into a pie pan.

I’ve seen on cooking shows where they use a frozen metal mixing bowl to put the ice cream into to re-create the height and uniformity of the original pie.  Also, the espresso is optional.

Aloha Friday Recipe: Mango Crisp

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5 cups ripe mangoes, peeled and thinly sliced
11/2 tsp ground cinnamon
1/4 tsp nutmeg
1 tbsp lemon juice
1/4 cup butter (softened)
1/2 cup brown sugar (packed)
1/2 cup flour

Preheat oven 375 degrees. Mix sliced mangoes with 1 teaspoon of the cinnamon, nutmeg, and lemon juice. Place in a buttered 10×6x2 in glass baking dish. Set Aside. Combine butter and brown sugar until well blended. Cut in flour and the remaining 1/2 teaspoon cinnamon. Mix until crumbly. Sprinkle the topping evenly over mango slices. Bake for 15-20 mins, or until topping is golden brown. Serve warm or cold, with whipped topping or ice cream, if desired.

Recipe courtesy of Maui Magazine.net

Aloha Friday Recipe: Chocolate Haupia Pie

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1 9-in. unbaked pie crust
1 cup milk
1 can coconut milk (14 oz.)
1 tbsp. coconut extract
1 cup sugar
1 cup water
1/2 cup cornstarch
7/8 cup chocolate (Dutch chocolate, or any chocolate with high cocoa butter content)
1 1/2 cups heavy cream
1/4 cup sugar

Preheat oven to 350 degrees F.  Bake crust for 15 minutes, or until golden brown. Set aside to cool.  In a medium saucepan, whisk together milk, coconut milk, coconut extract and 1 cup sugar.  In a separate bowl, dissolve the cornstarch in water.  After bringing coconut milk mixture to a boil, reduce to simmer and slowly whisk in the cornstarch mixture. Continue stirring over low heat until thickened—about three minutes. Divide evenly into two bowls.  In another bowl, microwave chocolate until melted.  Mix chocolate into one of the bowls of coconut pudding, then pour mixture into the pie crust, spread and let sit.  Pour the remaining bowl of coconut pudding on top of the chocolate-coconut pudding mixture and spread smooth being careful nut to mix the two layers. Refrigerate the pie for an hour or more.  Whip the heavy cream with 1/4 cup of sugar until stiff. Layer the whipped cream on the pie surface. Garnish with chocolate shavings.

Aloha Friday Recipe: Avacado Poke

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2 medium size avocados
1 cup diced Waimea tomatoes
½ cup ogo, chopped
½ cup Maui onions, chopped
¼ cup green onion, chopped
3 Hawaiian chili peppers
1 tablespoon inamona (you can substitute chopped macadamia nuts)
1 tablespoon roasted sesame seeds
2 tablespoons sesame oil
2 tablespoons soy sauce

Cut the avocados in half, remove the seed, and peel or cut off the skin. Cut the avocado meat into 1-inch cubes.   Rinse and chop the ogo. Trim and dice the tomatoes (1/4-inch dice). Peel and dice the Maui onion (1/4-inch dice). Chop the green onion. Trim and mince the chili peppers.   Put all ingredients in a glass or ceramic bowl and mix gently but well. Cool, covered in the refrigerator. Great plan or with chips or crackers.

Recipe courtesy Sam Choy’s Kitchen television show

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