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 10x6x2 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: Lava Flow cocktail

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1 oz. light rum
1 oz. Malibu coconut rum
2 oz. fresh or frozen strawberries
1 small banana
2 oz. unsweetened pineapple juice
2 oz. coconut cream

Blend the 2 rums and the strawberries in a blender to form a smooth paste. Pour this mixture into a tall (Collins or Hurricane) glass. Rinse the blender. Blend the banana, the coconut cream, and the pineapple juice in blender with crushed ice until smooth. Pour this mixture into the glass with the rums very slowly and watch as the strawberry mixture oozes its way to the top along the sides of the glass creating the flowing lava effect. Garnish with a pineapple wedge and paper umbrella.

Recipe courtesy of About.com

Aloha Friday Recipe: Banana Cream Squares

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2-3 ripe Bananas, sliced
Cool Whip topping
Shortbread Crust
2 blocks Butter
2 Tbsp Sugar
2 C Flour

Filling:
1 box Chocolate pudding
1 box Banana pudding
3 C Milk
1 8 oz Cream cheese

Crust:
Mix together and press into 9×13 pan and bake at 325 degrees for about 30 minutes. Cool. Place 2 layers of sliced bananas on crust.

Filling:
Cream ingredients, beat until thick. Spread filling over bananas. Top with cool whip and refrigerate for about 2 hours. Cut in squares & enjoy!

Recipe courtesy KPOA.com Sista Val’s Honey I’m Hungry 

Aloha Friday Recipe: Steamed Mahi Mahi With Chinese-Style Black Bean Sauce

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Mahi Mahi and Sauce

1 tbsp. cornstarch
2 tbsp. water
½ cup chicken stock
¼ cup soy sauce
¼ cup brandy
2 ½ tbsp. sugar
4 7-ounce mahi mahi fillets
2 tbsp. pork fat or bacon, minced
2 tbsp. fermented black beans, coarsely minced
2 tbsp. minced fresh ginger
1 tbsp. minced garlic
3 scallions (green parts only) cut into 2-inch julienne
8 dried shiitake mushrooms, sliced, soaked in water overnight

Directions
In a bowl, mix together the cornstarch and water to make a paste. Stir in the soy sauce, brandy and sugar. Set aside. Place the mahi mahi in Roy’s Fusion Steamer Insert and Covered Pan, and steam for about 3 minutes. Once cooked, transfer to a rimmed plate. Meanwhile, in a heavy saucepan, sauté the pork or bacon over medium-high heat in Roy’s Fusion 1 qt. Sauce Pot. Add the black beans, ginger and garlic and sauté for about 1 minute. Add half of the julienned scallions and all the shiitakes and sauté 30 seconds longer. Add the cornstarch mixture and stir until the sauce thickens. Carefully pour over the fish on the plate and sprinkle with the remaining scallions. Carefully place the plate in the steamer, cover, and steam for 4 to 5 minutes, until opaque throughout.

Garnish
¼ cup daikon sprouts
1 tsp. white sesame seeds, toasted
2 tbsp. finely sliced scallions (green parts only)
1 tsp. rayu

To prepare the garnish, combine the sprouts, sesame seeds, sliced scallions and rayu in a bowl and toss to mix. To serve, carefully transfer the fish from the steamer to warmed plates. Spoon some of the sauce over the fish and sprinkle the garnish on top.

Recipe courtesy Roy Yamaguchi HSN

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?”

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