Aloha Friday Recipe: Island-Style Beef Short Rib Stew

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3½ lbs Beef Short Rib (bone-in)
2 lbs Potato (peeled and cut into 2-inch chunks)
2 cups onions (coarse chop)
4 ea. celery stalk (2-inch pieces)
1 lb carrots (cut into 2-inch pieces)
1 cup tomato paste
5 cups beef or chicken broth
4 garlic cloves (large – pushed through a press)
3 tomato, chopped
3 bay leaf

Cut each short rib into 4 pieces and season with salt and pepper. Heat pressure cooker over high heat with oil. Sauté the beef short ribs for 1 minute. Add onions and garlic and cook for another minute until golden brown. Then add broth, tomato, tomato paste, bay leaf and cover. Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 40 minutes. Allow the pressure to come down naturally. Remove the lid, making sure it is tilting away from you to allow the excess steam to escape. Add the potatoes, carrots, onions and celery and place cover back on. Lock the lid in place. Over high heat, bring the pressure back to high. Then, reduce to maintain a high pressure and cook for 5 minutes. Quick-release the pressure. Remove the lid, making sure it is tilting away from you to allow the steam to escape. Serve.

Recipe courtesy of Roy Yamaguchi HSN

Aloha Friday Recipe: Chicken Adobo Wilted Salad

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8 oz. chicken thighs, boneless, skinless and cut into bite-size pieces
8 oz. chicken tenders, fat-free, cut into bite-size pieces
1 can garbanzo beans, rinsed, drained
6 cloves garlic, sliced thin
4 oz. mushrooms, halved
½ cup balsamic vinegar, plus extra for seasoning
1 tsp. soy sauce
4 each bay leaves
10 each peppercorns
2/3 cup chicken broth, low-salt
1 tbsp. extra-virgin olive oil
6 cups baby arugula

Add all ingredients (except chicken broth, olive oil and arugula) in a pot with a cover. Bring to a boil, reduce to medium heat. Cook, partially covered, until liquids are evaporated (about 10 minutes). Add chicken broth, scraping the bottom of the pot. Remove from heat. Add olive oil and more vinegar, if desired.
Top salad greens with hot chicken mix and toss to combine. Serve immediately with crusty rolls.

Serves: 6
Calories per serving: 210
Calories from fat: 50

Recipe courtesy of A Dash of Aloha cookbook

Aloha Friday Recipe: Cucumber Kim Chee

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2 cucumbers- preferably Japanese variety
3 stalks green onion- finely chopped
4 cloves garlic- minced
1 Tb. crushed chili pepper flakes (kochu karu)
1 Tb. finely ground chili powder
1 Tb. red pepper paste (kochu jang)
One half cup shoyu (1/2 cup)
One fourth cup white vinegar (1/4 cup)
1 tsp. roasted sesame seed
Dash of sugar

Directions:
Cut cucumbers lengthwise. Slice into bite size pieces. Place in a bowl. Add all ingredients. Mix well.
Chill before serving.

Recipe courtesy Sam Choy’s Kitchen

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 9x9x2 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

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