Aloha Friday Recipe: Melon Ball cocktail

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2 ounces of Midori liqueur
Lemonade
Cranberry juice
Li hing mui powder

Throw the Midori and lemonade in a powerful blender until it makes a slush. It’s tempting, but don’t drink it yet. Dip the rim of the glass in li hing mui, and pour the slush in it. Float it with cranberry juice.

Recipe courtesy Garden Island News/Tradewinds bar

Aloha Friday Recipe: Mochiko Chicken

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10 pounds boneless skinless Chicken Breasts
1/2 cup Mochiko Sweet Rice Flour
1/2 cup Cornstarch
1/2 cup Sugar
1 teaspoon Salt
4 Eggs
10 teaspoon Soy Sauce or Huli Huli Sauce
8 cloves garlic, minced
1 cup green onions, chopped
4 tablespoon Sesame Seeds (optional)

Cut up chicken into serving size pieces and set aside. In a large container combine all ingredients except the chicken and mix well. Once the batter is mixed add the chicken and stir until all pieces are coated. Cover and let set in the batter overnight in the refrigerator. The following morning stir the batter and put it back in the refrigerator until you are ready to cook. Ten minutes prior to cooking take the container out of the refrigerator. Fill a wok or frying pan with enough oil to cover the chicken pieces and heat. Test hotness of oil by dropping some batter in it. If the oil is hot enough the batter will begin to cook on contact. If it does not wait until it gets hot. Deep fry the Mochiko batter chicken until golden brown. Let the cooked chicken drain on wire rack over some paper towels or newspaper then serve. Makes about 8-10 servings.

Recipe courtesy of Hawaiian Food Recipes

Aloha Friday Recipe: Hawaiian Bread Pudding

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1 loaf Hawaiian sweet bread, cut into bite size pieces
8 eggs
1 1/2 C Heavy cream
2 1/2 C Milk
1 1/4 C Sugar
1 C Raisins, optional
1 C Pecans or walnuts, optional

Optional Sauce

1 C Brown sugar
1 C Butter or margarine
Choice of fruits, such as peaches

Put bread in baking dish, press down on bread. Pour mix over bread. Let stand on counter for 30 minutes. Bake at 325 degrees for 45 minutes. Optional sauce: To make to sauce just cook 1 cup of brown sugar and 1 stick of butter together with some fruits like peaches until caramelized. Spread on top of bread pudding.

Recipe courtesy Aloha World Ono Recipes

Aloha Friday Recipe: Sesame Hoison Glazed Lamb Chops

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16 pcs Lamb Chops
1 slice Bacon (diced)
2 tblsp Onions ( diced)
1 tsp. Garlic (chopped)
1/2 tsp. Ginger (minced)
1/2 tsp. Lemongrass (minced) *
Pinch Fresh Thyme
Pinch Black Pepper
1/4 tsp. Five Spice *
1/4 cup Red Wine vinegar
1/4 cup Plum Wine
½ tblsp. Sesame Oil
1 pcs. Star Anise *
1/4cup Plum Sauce
1/4 cup Hoisin Sauce
1 tblsp Kecap Manis
½ cup Tomato Ketchup
½ tblsp Brown Sugar

(*) Optional

Saute bacon and add onion. Cook until light brown.  Add garlic, ginger and lemongrass.  Add thyme, pepper and five spice.  Deglaze with vinegar. Reduce all the way.  Marinate Lamb chops in Hoisin Barbecue sauce for 1 hour.
Cook on grill until medium rare.

Recipe courtesy Sam Choy’s Kitchen

Aloha Friday Recipe: Punalu’u Sweetbread Lasagna

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1 24 oz. Punalu’u Traditional Sweetbread (or whatever is available where you live)
1 lb. Ground beef, pork, turkey or Italian sausage
4 c. marinara (spaghetti sauce)
12 oz. Grated mozzarella cheese
½ c. Romano cheese (or parmesan)
16 oz. Ricotta cheese (or cottage cheese)
2 tsp. Oregano
1 tsp. Fennel seed
1 c. sliced fresh mushrooms
Butter
Pepper

Butter the bottom of a 10 in. × 10 in. or 9 in. × 12 in. casserole dish. Line the bottom with 1 inch slices of Punalu’u Traditional Sweetbread. Brown meat & drain fat. Evenly spread meat over bread. Place 2 cups marinara sauce over meat. Sprinkle half of Romano cheese over meat. Cover with 1- inch slices of bread. Sprinkle fennel, oregano & pepper on bread; add ricotta & spread evenly; add sliced mushrooms. Cover with remaining marinara sauce & sprinkle remaining Romano over the top. Bake at 325 for 30 – 40 minutes until the cheese is golden brown.

Recipe courtesy of Punalu’u Bake Shop

Aloha Friday Recipe: Coconut Custard Mochi

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1/2 C Butter
4 Eggs
3 C Sugar
4 C Mochi flour (sweet rice flour or Mochiko)
3 tsp Baking powder
1 can (13.5 oz.) Coconut milk + water to make 2 cups of liquid 1 can (12 oz) Evaporated milk + water to make 2 cups of liquid
2 tsp Vanilla extract
toasted sesame seeds (optional)

Cream butter, eggs and sugar with a mixer. Add other ingredents and mix well. Pour mixture into a greased and floured 9 x 13 inch pan. Sprinkle toasted sesame seeds (optional) on top of mixture and bake at 350 degrees for 1 hour. Let cool in pan. Cut mochi when completely cooled. You can serve it as is or dust lightly with potato starch (katakuriko) or powdered sugar to prevent cut pieces from sticking together. You can also wrap cooled mochi pieces in wax paper and twist the ends like a candy wrapper and serve it that way.

Recipe courtesy of AlohaWorld.com

Aloha Friday Recipe: Mango Cake Pudding

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4 cups sliced mangoes
1&1/2 cups sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 cup unsifted flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1 pint vanilla ice cream
Preheat oven to 350 degrees. Combine mangoes, 1/2 cup of the sugar, cinnamon, and allspice; pour into an 8 x 8 x 2″ oven glass baking dish or 9×9x2 baking pan. In a bowl, combine the remaining 1 cup sugar, flour, baking soda, salt, milk, and butter; stir just until smooth. Pour over mango mixture. Bake for 45 minutes or until golden brown. Serve warm topped with ice cream.

Recipe courtesy of KPOA.com

Aloha Friday Recipe: Drunken Kahlua Duck

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4 cups kahlua
½ cup liquid smoke
5 cups water
½ cup salt
¼ cup sugar
2 stick cinnamon stick

Brining duck: Place all ingredients in large pot and mix till sugar and salt has dissolved. Place duck in brine and let sit for 1 to 2 days minimum. After 2 days place duck on roasting rack and roast at 350 degrees till duck is cooked medium to medium well

Chili mango chutney:
2 cups water
2 cups sugar
4 cups dice mango
4 pc. Hawaiian chili minced
2 tsp chopped Chinese parsley
2 tsp lime juice

Cooking chutney: start with making simple syrup (sugar and water) cook till starts to color then add in mangoes and Hawaiian chill. Cook till mangoes start to soften. Put on side and let cool down. When chutney is cooled down add chopped parsley and fresh lime juice to your taste.

Recipe courtesy of Sam Choy’s Kitchen recipes at SureSave.com

Aloha Friday Recipe: Grilled Shrimp with Molasses Guava Glaze

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6 tablespoons mild-flavored (light) molasses
3 tablespoons guava or apricot jam
1 1/2 tablespoons butter, cut into 1/2-inch cubes
3 tablespoons plus 2 teaspoons finely grated lime peel
32 uncooked medium shrimp, peeled, deveined
Hawaiian sea salt
8 metal skewers or 8 wooden skewers soaked in water at least 1 hour

Microwave first 3 ingredients in medium bowl until jam and butter melt, about 20 seconds. Stir to blend. Stir lime peel into glaze. Thread 4 shrimp onto each skewer. DO AHEAD: Glaze and shrimp can be made 8 hours ahead.

Cover separately and chill. Prepare barbecue (medium-high heat). Sprinkle shrimp with sea salt. Place 3 tablespoons glaze in bowl; set aside. Brush shrimp with some of remaining glaze. Grill shrimp until just opaque in center, brushing occasionally with glaze, about 2 minutes per side. Drizzle with reserved glaze and serve.

Recipe courtesy of LahainaShores.com

Aloha Friday Recipe: Spam Breakfast Sandwich

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1 can of Spam
5 eggs (or 1 egg, 7 whites)
8 slices sweet bread
Maple syrup

Fry spam in skillet until each side has a good crust.  Beat eggs and add any desired spices (nutmeg, cinnamon, cloves, etc).  Dip bread slices in eggs to coat and cook on well oiled (or cooking spray) skillet.  Cut each piece of bread in half and put a piece of spam inside to make a sandwich.  Have a small bowl or ramekin with syrup ready for dipping.  A sweet and savory breakfast treat!

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