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HAWAIIAN ISLANDS

A blend of Japanese,Chinese,Portuguese and Filipino foods that are unique to Hawaii....(da kine ono food)


HULI-HULI CHICKEN

  • 5 pounds chicken
  • 1 tablespoon rock salt
  • ketchup
  • sherry
  • shoyu

    3 hours before cooking rub 1 tablespoon rock salt into 5 lbs. of chicken (whole). Fill squirt bottle with sherry and ketchup in equal parts. Put chicken on fire and after turning hot side up, squirt and turn until done, about 1 hour.


    EASY LAULAUS

  • 4 pounds luau leaves
  • 6 to 8 ti leaves
  • 3 pounds lean pork butt
  • 1 pound salted butterfish
  • 2 teaspoons liquid smoke

    Cut and discard stems from luau and ti leaves. Wash leaves; do not dry. Cut pork into 1 x 1-inch chunks. Rinse butterfish and remove skin; cut into bite size pieces. In a large bowl, mix pork and fish with liquid smoke. Line a 17 x 11 1/2 x 2 1/4 inch pan with foil; lay 3 to 4 ti leaves in pan. Add half of the luau leaves. Arrange pork mixture evenly on leaves; put remaing luau and ti leaves on top. Cover pan tightly with foil. Bake in oven at 350 for 3 hours.
    Makes 10 to 12 servings


    PORTUGUESE BEAN SOUP

    Soak 1 lb. dried kidney beans overnight. Boil 2 ham shanks in 2 cans of Budweiser beer with equal parts of water. Add 3 cubes of chicken bouillon with 5 cloves of pressed garlic, simmer this for 2-3 hours till ham falls off the bone. Dice ham using fat and lean, add back to stock pot.

  • 1 1/2 large onions diced
  • 2 1/2 stalks of celery diced
  • 1 large bell pepper diced
  • 1/8 cup of liquid smoke
  • 1/8 cup of worchestershire sauce
  • 1 pound Portuguese sausage diced
  • 1 5 oz. can tomatos smashed
  • 3 oz. can tomato sauce
  • 2 1/2 potatos diced
    Add 1 lb. kidney beans and simmer all of the above till potatos are done; add water as necessary to retain consistency.
    Add 1/2 a head of cabbage by cutting long strips with a knife; simmer till cabbage is translucent.
    In a seperate pot, cook 1/2 pound of macaroni; add macaroni, salt and pepper to taste. Refrigerate and serve the next day, heating only as much as you need. Makes 2 1/2 gallons


    PICKLED MANGOES

  • 2 cups white sugar
  • 1 cup disstilled white vinegar
  • 2 1/2 tablespoons Hawaiian salt (rock salt)
  • 30 li hing mui (Chinese preserved seeds)
  • 15 green mangoes, peeled and sliced thin

    Combine sugar, vinegar, salt and li hing mui. Bring to a boil and pour over mangoes. Mix well and pack in sterilized jars. Refrigerate. Yield: 1 gallon
    Note: liquid does not have to be cooled before pouring over mangoes. Li hing mui (crack-seed) can be purchased at an oriental store


    HAUPIA
    (coconut pudding)

  • 3 cups fresh grated coconut
  • 1 cup boiling water3 tablespoons cornstarch
    1 1/2 tablespoons sugar
  • coconut milk

    Pour boiling water over coconut. Let stand 20 minutes. Strain through a double thickness of poi cloth or cheese cloth squeezing out as much milk as possible.
    Combine cornstarch and sugar, add enough coconut milk to make a smooth paste. Continue boiling till pudding thickens. Pour into square cake pan and allow to cool. Serve on ti leaves


    MALASSADAS
    (Portuguese donuts)

  • 2 packages of yeast
  • 1/3 cup sugar
  • 2/3 tablespoons flour

    In a medium-size bowl, dissolve yeast in water. Add sugar and flour, stirring well to blend. Let rise 30 minutes, until bubbly. With electric mixer, blend the following: 3/4 cube, or 6 tablespoons, soft margarine 5 eggs, 1 cup warm milk, or 1/2 cup cream and 1/2 cup water mixed with 1/2 tablespoon of vinegar, 3/4 cup sugar and 1/2 teaspoon salt.
    In a large buttered bowl, put 5 cups flour. Make a well in the center and add the blended liquid mixture,mixing well by hand. Add the yeast and mix well.
    Cover bowl and let rise in a warm place until double in size, about 1 hour. Drop by large spoon into hot oil. Drain doughnuts on paper towels and roll into sugar.
    Makes about 4 dozen


    MANAPUA

  • 1 pound loaf frozen bread dough
  • 3/4 pound boneless pork, finely diced
  • 1 clove garlic, crushed
  • 1/4 cup onion diced
  • 2 teaspoons soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons honey
  • 1/4 cup sugar
  • 1/2 teaspoon vinegar
  • 2 tablespoons lemon juice

    Let dough thaw till pliable. In skillet cook diced pork in shortening till brown.Add onion and garlic to the meat and saute till onion is tender.Add remaining ingredients. Reduce heat and cook covered until meat is tender, 25 to 30 minutes; stirring occasionally. Slice bread dough into 8 pieces. Stretch each piece to a 4-inch diameter circle. Place 1 heaping tablespoon of filling in each piece. Pinch all edges toward center. Place smooth side up on lightly greased cookie sheet. Let rise for 45 minutes. Bake at 325 for 25 minutes or until lightly brown on all sides. Makes eight.


    MAUI ONIONS
    (pickled)

  • 1 quart white vinegar
  • 1 quart water
  • 1/3 cup hawaiian rock salt
  • 1/2 cup sugar
  • 4 pounds Maui onions, quartered
  • 2 or 3 large carrots (optional)
  • 1 large green pepper (optional)

    Bring vinegar, water, salt and sugar to a boil. Pour over onions and carrots and green pepper, if used. Let cool. Refrigerate for one month before eating.Put contents in a sterilized glass jars.


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