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Sunday, May 26, 2013

Millionaire Shortbread Mini Pies

For the shortbread crust:

150g all purpose flour / 1.5 cups
100g brown sugar / 0.5cup
125g butter, melted / 1 stick plus 1 Tb

Mix the flour, sugar and melted butter. Spoon (or use your fingertips) the mixture into the bottom of the mini muffin tins. Bake for 10 minutes at 350 F. Remove from the oven and set aside while you prepare the filling.

Caramel Filling:

130 gr. golden syrup / 1.5 cups (I used grade B maple syrup)
125 gr butter / 1 stick plus 1 Tb.
1 can sweetened condensed milk (14 0z)

Combine the golden syrup, butter and condensed milkin a large saucepan and cook over low heat for about 10 minutes, or until it thickens and takes on a golden color. Remove from the heat, let cool for a minute and divide among the tart shells. Bake for 20 minutes. Remove from the oven and let cool completely.

Chocolate Ganache:

185 gr dark chocolate / 6.5 oz
1 Tb. vegetable oil

Melt the chocolate in the microwave or on top of a double boiler. Add the oil and mix well to combine. Spoon some over each tart shells and allow to set in the fridge.

Saturday, May 25, 2013

Mango Bread with Sour Cream

Preheat oven to 350 degrees.
2 cups all purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
1 1/4 c white sugar
2 medium eggs
1/2 c vegetable oil

2 1/2 c mangoes, peeled, seeded and chopped to desired mini chunks
1 tsp lemon juice
1/2 c sour cream

Sift together all dry ingredients in large mixing bowl.

In a smaller mixing bowl, beat together the eggs and vegetable oil until combined, then add to the dry until combined, do not over mix.

Fold in 1 tsp lemon juice and 2 1/2 c mangoes (again, do not over mix). Finally, gently fold in the sour cream last.

Pour into 4 mini loaf pans 3/4 full. Bake at 350 degrees for 35-40 minutes until the toothpick comes out clean.

Squid Luau

• 2 lbs luau leaves
• 2 cup water
• 2 cup coconut milk
• 1 teaspoon salt
• 1-1/2 lb cooked squid

Wash the luau leaves thoroughly. Remove stems and fibrous parts of veins. Place wash leaves in large saucepan and add water. Bring to a boil, lower heat, and simmer for one hour, stirring frequently. Cut 1-1/2 lb. cooked squid or octopus into thin crosswise slices.Drain luau thoroughly then stir in coconut milk, salt and chicken or squid. Heat but do not boil.Serves 6 people.

Hanamaulu Chicken

1 piece Garlic
1 piece Ginger
1/2 tsp Salt
4 Tbsp Sugar
4 Tbsp Shoyu
1/2 tsp Vinegar
1/2 tsp Brandy (liquor)
1 tsp Sesame oil
1/2 tsp. Oyster sauce

1 lb Chicken Flour Mixture:
1/2 cup flour
1/2 tsp salt

Cooking Instructions
Mix ingredients together and soak chicken for at least
half a day. The longer it soaks the better.
Roll chicken in flour mixture, then fry in oil till done.
Note: triple recipe for 5 lbs of chicken. This recipe taste so much like the real thing u have to try it!

Chinese Almond Cookies

1/2 cup Crisco shortening
1 cup vegetable oil
1 1/2 cup sugar
1 egg
1 Tbsp almond extract
3 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda

1. Preheat oven to 350 F (180 C).
2. Sift flour, salt and baking soda
3. Combine all the ingredients and mix till it forms a dough.
4. Roll the dough into balls about the size of large marbles
5. Place them on cookie sheets about one and a half inches apart.
6. Indent the center of the cookie using the back of a chopstick that has been dipped into red food coloring. Press down about halfway through the thickness of the cookie. Alternately, you can put a half slice of almond in the center in place of the red food coloring.

Chinese Almond Cookies ready to bake
7. Bake 10-15 minutes till the cookies are just lightly golden brown around the edges.
8. Transfer to wire rack and cool.

Thursday, May 23, 2013

Custard Pie

1 9” pie crust, poke tiny holes in the crust with a fork
4 large eggs
½ cup sugar
¼ tsp. salt
1 tsp. vanilla extract
1 12 oz. can evaporated milk
1 cup milk
sprinkle nutmeg

Preheat oven to 475 degrees.
*YOU NEED TO THINK AHEAD WHEN MAKING THIS PIE. The hot custard needs to be ready when the crust comes out of the oven.

Pour both milks into a small sauce pan and scald the milk (don’t boil)

In a med size bowl mix eggs, sugar, salt and vanilla; whisk well to blend.

Slowly add the hot milk to the egg mixture a little at a time to temper the eggs and mix with each addition. Don’t add all the milk at once or the eggs will cook into a scrambled mess.

Bake empty pie crust for 5 minutes.

Remove the crust from the oven, pour the custard into the crust and sprinkle with nutmeg.

Return pie back to the oven and bake for another 5 minutes at 475 degrees then drop the temperature down to 425 degrees and continue baking for another 10 – 15 minutes. You’ll know it’s done when you insert a knife into the center and it comes out clean. The middle will still be wobbly but it will continue cooking after it comes out of the oven. Don’t over bake or it will become rubbery.

Wednesday, May 22, 2013

Lomi Salmon

When I make salted salmon for lomi lomi I usually make a whole pound and toss half of it in the freezer for the next lau lau feast.

If you can’t get sweet onions, just soak them in cold water for 10 minutes. This step will mellow the onions and take away some of its bite.

SALMON (prepare at least a day ahead)
½ pound fresh salmon, cut into small cubes
1 ½ tsp. kosher salt

Dice up the salmon into small cubes and toss with salt. Cover and hold in the refrigerator overnight and up to 2 days.

ADD IN’S (it’s time to make the lomi)
3 large tomatoes, diced small
¼ cup sweet onions, chopped small
½ cup green onions, sliced small
1 - 2 cups ice

After the salmon has been salted and left to sit overnight. Mix together with the rest of the ingredients and hold in the fridge until ready to serve. As the ice melts the flavor will even out nicely.

Tuesday, May 21, 2013

Hawaiian Style Beef Stew

3 pounds boneless beef chuck, cut into 1” cubes
1/3 cup flour
1 tsp. seasoned salt
1 large onion, diced small
2 stalks celery, diced small
1 14oz. can Italian stewed tomatoes
1 8oz. can tomato sauce
22 oz. water, use the cans to measure
1 ½ tsp. salt
1 tsp. sugar
¼ tsp. pepper
¼ tsp. granulated garlic or 1- 2 cloves, minced
4 carrots, chunked into bite size pieces
4 red potatoes, chunked into bite size pieces

Trim fat from the chuck and cut into 1” cubes. Place in a large mixing bowl and sprinkle with the seasoned salt and flour. Mix the flour in to the meat well until it is all absorbed.

Place the stewed tomatoes into a large pot and crush them with your hands to break up into smaller pieces. Then add the tomato sauce, water, salt, pepper, sugar and garlic.

Heat a nonstick pan or wok on med-high heat and add 2 Tbsp. oil. Add ½ the meat to the pan and spread out but don’t stir. Let cook for a couple of minutes to brown. Then turn meat to brown evenly. Remove browned meat with a tong or slotted spoon so the oil will stay in the pan. Place the meat in the pot with the tomatoes. Cook the other half of the meat the same way.

In the same pan saute the onions and celery until soft. Add to the pot.
Bring to a boil, lower heat and simmer covered for 1 hour or until meat is tender.
Add potatoes and carrots and cook for another 15 minutes or until potatoes and carrots are cooked.

Pork Adobo

3 pounds pork butt, cut into bite size pieces
½ cup white vinegar
¼ cup soy sauce, Kikkoman
3 cloves garlic, minced
¼ tsp. kosher salt
¼ tsp. coarse black pepper
1 whole bay leaf

*I use Kikkoman soy sauce which is a lot stronger than Aloha. If you use Aloha shoyu use equal parts of shoyu to vinegar.

Cut pork into bite size pieces. Mix all the ingredients together and marinate the meat overnight.
Place the meat in a pot and bring to a boil (no browning needed); lower heat and simmer covered for 30 – 45 minutes or until meat is very tender but not falling apart.

Remove lid and turn the heat back up to high and let cook at a boil while stirring for 10 - 15 minutes to let the sauce reduce until most of the sauce has evaporated.

Pork Guisantes (Filipino Pork with Peas)

2 pounds pork butt, sliced
2 cloves garlic, minced
1 med onion, chopped
1 8oz. can tomato sauce
1 8oz. can water
1 bay leaf
1 Tbs. patis (fish sauce)
1 tsp. kosher salt
¼ tsp. black pepper
1 ½ cups frozen peas
4 oz. jar pimentos, sliced

1. Heat about 2 Tbsp. oil in a large skillet over med-high heat. Add onions then garlic and saut̩ for 1 Р2 min. Then add pork until browned.
2. Add tomato sauce, water, bay leaf, patis, salt and pepper; bring to a boil; lower heat and cover. Cook for about 30 minutes or until meat is tender; stir occasionally.
3. Add peas and pimentos; cover and cook for about 2 minutes, just to heat the peas.
4. Serve with rice.


½ pound pork, sliced thin
½ cup water
3 Tbsp. patis, fish sauce
2 cloves garlic
½ large onion
1 bunch Long beans, cut into 2-3” lengths
1 long Chinese egg plant, cut into 1” pieces
1 med squash, diced
2 large tomatoes, diced

Heat a stew pot over med-high with about 1-2 Tbsp. oil and brown pork.
Add onions and garlic and cook just until they are fragrant.
Add the vegetables in layers, starting with the tomatoes.
Then the squash and eggplant ending with the green beans.
Pour over the water and fish sauce and bring to a boil. Cover and cook undisturbed for 15 - 20 minutes or until vegetables are tender. Stir and serve over rice.

Biko (Filipino Sweet Sticky Rice)

3 cans (14 oz. can) coconut milk
4 cups sweet rice
2 cups brown sugar, lightly packed
1 cup coconut cream

Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat. When simmering, add in the rice and stir constantly to prevent burning. Lower the heat if necessary. Preheat oven to 350F.

When rice is fully cooked, sticky and almost dry (it will look like sticky risotto), about 10-15 minutes, add 1 cup brown sugar. (Note: If rice is already sticky but not yet fully cooked, add small amounts of water, stir and continue cooking. Rice must be fully cooked before it goes into the oven.) Stir well and take off heat. Pour into a lightly buttered 9×13 pan and smooth the top. Mix the remaining 1 cup brown sugar and coconut cream until smooth and pour it over the rice.

Bake for about 1 hour or up to 1 1/2 hours, until topping is dark brown and has thickened. Cool slightly before serving.

Wednesday, May 15, 2013

Custard Cake with Caramelized Pineapple

3 1/2 cups mochiko (rice flour)
2 cups sugar
3 teaspoons baking powder
5 eggs
2 cups milk
1 (16-ounce) can coconut milk
1 teaspoon vanilla extract
1 stick (1/2 cup) butter, melted
Caramelized Pineapples

Preheat oven to 350 degrees F.
In a mixing bowl, sift dry ingredients well. Add remaining ingredients except melted butter. Mix until batter is well combined using a whisk. Fold in melted butter and pour into a 9 by 13-inch baking pan. Bake in preheated oven for 45 minutes or until golden brown. Cut into 3-inch squares and serve with
Caramelized Pineapple:
1/2 cup butter
3/4 cup dark brown sugar
1 teaspoon vanilla extract
1 1/2 cups fresh pineapple, diced

In a saucepan, melt butter and brown sugar. Add vanilla. Fold in diced pineapple and continue to cook until mixture has thickened.

Tuesday, May 14, 2013

Sweet & Sour Spareribs

3 pounds Pork spare ribs
1/3 cup flour
1/3 cup soy sauce
3/4 cup vinegar
1 cup water
1/2 cup brown sugar, packed
1 teaspoon salt
1 clove garlic
1 inch ginger root
dash of five spices (chinese five spice)

Cooking Process:
Cut spare ribs into 2" x 2" pieces. Marinate in flour and soy sauce for 30 minutes. Brown in cooking oil. Add the rest of ingredients and simmer for 45 minutes or until tender. May be served with chunks of fresh or canned pineapple.

Korean Extra Crispy Fried Chicken W Sweet Spicy Glaze

24 chicken wings, cut into 3 pieces and tips discarded
canola oil, for frying (peanut oil if available)
2 cloves garlic (or garlic powder)
1 cup soy sauce
3, 4 Thai chili peppers, deseeded and finely minced
2 tbsp ketchup
1, 2 tbsp rice vinegar (or cider vinegar)
3 tbsp brown sugar
1 tsp sesame oil
1 tbsp honey
2 cups cornstarch (1 cup coating, 1 cup for batter)
1 cup water
1/2 tsp salt and pepper
sesame seeds (garnish)

How to make it
1. Cut and discard the end tip of each chicken wing. cut remaining pieces in half at the joint to create 2 pieces. Rinse pieces under cold water and set to dry for at least 10 minutes. In a heavy pot such as a dutch oven, pour in canola or peanut oil to a depth of 3 inches. Heat over medium-high for about 15 minutes or until ready for frying.

2. In the meantime, combine sauce ingredients of soy, vinegar, sugar, honey, ketchup, sesame oil, Thai chili peppers, and the seasoning in a small sauce pan. Boil until sauce slightly thickens and then set at low heat. Adjust the spiciness/sweetness of the sauce by adding more minced red peppers and/or sugar, continuously tasting for desired result.

3. In a large mixing bowl, mix 1 cup cornstarch and salt and pepper. Individually coat each chicken wing pieces with the cornstarch and set aside.

4. In another bowl, whisk the remaining cornstarch and water together to make a runny, liquidy batter. Add each chicken wing one at a time and coat well. Shake off excess batter and fry the chicken in batches for about 10~13 minutes, or until golden brown, then drain on paper towels. Do not overcrowd the pan when frying each batch.

5. Flavor the wings with a brush or by tossing them all together in a mixing bowl. Transfer to a serving plate and garnish with sesame seeds. Enjoy and eat while hot!

Monday, May 13, 2013

Meat Jun

¾ to 1 lb (rib eye; cross rib, etc; very thinly sliced)
1 cup soy sauce
1 tablespoon sesame oil
1 clove garlic; minced
1 cup sugar

Flour meat, dip in beaten eggs, sprinkle garlic powder (to your taste) and fry in oil (about ½ to 1 inch deep).
You can use any type of meat really... I usually go to the Korean market and buy whatever thinly sliced meat I can find and it’s usually barely a pound cause it’s so thin (the only thing is its really fragile and harder to handle since it’s almost paper thin).

Combine all ingredients in a bowl. Refrigerate for about 1-2 hours.
I also noticed the more oil you use the fluffier the batter layer is.
The best dipping sauce is the PARK’S hot sauce (avail in Hawaii) It's really good and it’s not even spicy hot. However for those of you in the continental US, this is a recipe for the dipping sauce

Meat Jun Dipping Sauce
1/2 cup shoyu or low sodium soy sauce
4 tablespoons vinegar
3 tablespoons hoisin sauce
2 stalks green onion, finely chopped
2 cloves garlic, minced
Dash of Sriracha Hot Sauce (optional)
Sesame seeds, roasted & crushed (optional)

Garlic Chicken

3 pounds chicken (boneless, bite-sized, or wings & drummettes)
2 cups flour (see note)
Oil for frying

Garlic sauce- (this is the secret!)
2 cups shoyu
2 cups sugar
1 cup chopped garlic (for real, 1 cup!)
½ cup chopped green onion
2 Tbs. sesame oil
1 tsp. Chile flakes
Salt & pepper to taste

Combine sauce ingredients. Bring to a boil, (sugar will caramelize slightly) and set aside. Dredge chicken in flour & deep fry. Dip in sauce and serve. Serves 12. 

NOTES- Have tested the recipe; very similar to Mitsu-Ken’s. You may want to use 1 cup cornstarch and 1 cup flour for a crispier frying. Also, suggest straining the sauce before using to eliminate the minced garlic sticking to the chicken pieces! Excellent!

Sunday, May 12, 2013

Toffee Shortbread

3/4 cup butter, softened
3/4 cup sugar
2 cups all-purpose flour
1/2 cup butter
1/2 cup brown sugar
1 14-ounce can sweetened condensed milk
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 6-ounce bag of chocolate chips

Shortbread: Preheat the oven to 350°. In a bowl, cream together the softened butter and sugar. Stir in the flour until well mixed. Press the batter into a 9-inch square pan (a good job for kids). Bake for 25 to 30 minutes, until the edges are golden brown. Let cool.

Toffee: Melt the 1/2 cup of butter in a heavy saucepan over medium heat. Add the brown sugar, condensed milk, and corn syrup, and bring the mixture to a boil. Cook for 5 minutes, stirring continually. Remove from the heat and stir in the vanilla extract. Pour over the cooled shortbread.

Topping: Melt the chocolate chips in a double boiler or a microwave oven. Stir until smooth. Pour over the cooled toffee. Cut into 16 squares.

Monday, May 6, 2013

Hawaiian Style Chow Fun

1 TABLESPOON vegetable oil
1/2 pound pork or char siu, sliced in thin strips
1 T. chopped ginger
2 T. oyster sauce
2 T. soy sauce
2 cups bean sprouts
1 stalk celery (sliced thinly)
2 carrots julienne
2 green onions finely sliced
Chow Fun (or hefen) noodles, cooked and drained

Heat oil in skillet until very hot, fry either pork or char siu for 1 minute. Add ginger, oyster sauce and soy sauce, sauté 1 minute, add vegetables and stir fry for a couples of minutes. Add noodles and heat for 2 minutes, stir occasionally.
Serve on large platter.

Friday, May 3, 2013

Jello Cream Cheese Squares

1 1/2 sticks of butter
1/2 cup brown sugar, packed
1 1/2 cup flour
1 cup chopped nuts (walnuts and macadamia nuts are best)

1 small package of lemon Jello
1 cup hot water
3/4 cup sugar
1 (8 oz.) package cream cheese
2 cups of heavy cream (1 pint)

1 large package of cherry (or strawberry) Jello
3 cup hot water

Preheat oven to 375 degrees. Cream together butter and brown sugar; add flour and nuts. Press dough into buttered 9 x 13 inch pan. Bake for 10 minutes or until crust is brown.

Dissolve small package of lemon Jello with 1 cup of hot water. Let cool. Cream together sugar and cream cheese. Whip up 1 small whipping cream, and add to cheese mixture. Add cooled Jello into cheese mixture. Pour on cooled crust and then chill.

For topping mix large cherry Jello and 3 cups of hot water. Let cool. Pour on top of cheese mixture and chill completely.

Thursday, May 2, 2013


1 (18 oz) package yellow cake mix
2 packages Fleischmann's active dry yeast
2 1/2 cups warm water (105-110 degrees F)
1/2 teaspoon salt
5 cups unbleached all-purpose flour
4 Tablespoons melted butter (for tops)

Combine cake mix and yeast. Next, combine water and salt. Add cake mixture to water and salt mixture. Add flour last. Mix well and knead lightly. Let rise 1 hour.

Knead lightly again, pat out and cut for rolls. Place on greased baking sheet or in greased cake pans. Let rise until double.

Bake at 375 degrees F. When brown, brush with melted butter and bake a little longer.

Makes 24 Rolls

Wednesday, May 1, 2013


• 1 large taro root, grated
• 3 coconuts, grated
• 1 cup water
• 2 cups coconut water
• 2 teaspoon brown sugar

Mix taro with coconut meat. Add water, coconut water, and brown sugar. Put in baking pan. Top with butter. Bake 1 hour in moderate oven (350 degrees for most). Do not overcook.


Coconut Milk, 2 each 16 oz cans
Water, 3 cups
Cornstarch, 16 oz
Sugar, 1 cup

1. Mix 2 cups water with cornstarch. Set aside.
2. Bring coconut milk, sugar and remaining water to a rolling boil on high heat.
3. Pour cornstarch mixture into boiling coconut milk and cook till mixture thickens, blending with a whip.
4. When mixture is smooth and thick pour into a clean baking tray.
5. Cool to room temperature, then chill until cold.
6. Cut into 1-inch squares.