Rice Cake

Ingredients:
140g Rice Flour
110g White Fine Sugar
300ml Water
2 Pandan Leaves (Tie Knot)
1/2 tsp Dried Yeast
1/4 tsp Salt
1/2 tsp Oil

Method:
Add 150ml Water to Rice Flour and stir mix well.
Put Sugar with balance 150ml water in a pot and put in pandan leave and bring it to boil and remove.
Remove pandan leave and pour Syrup into the Rice Flour mixture and stir well. Sieve and leave it aside to cool.
Dissolve Dried Yeast with 1 tbsp warm water and add into rice flour mixture and stir well and leave it aside for 2 hours for the yeast to take effect.
Grease a tin and heat wok or steamer with water till boil and place the tin in the wok/steamer.
Once the tin is heated, pour the mixture into the tin and cover lid and steam it for 20 minutes till done.
Remove from wok and leave to cool.
Cut and serve!!

Polynesian Style Spareribs

Ingredients:
2 lbs pork spareribs
1/3 cup soy sauce
1 tablespoon ground ginger
1/4 cup cornstarch
1/2 cup cider vinegar
1 cup sugar
1/4 cup water
1 tablespoon salt
1/2 teaspoon dry mustard
1 inch fresh ginger

Cut spareribs into 3 inch pieces.
Mix soy sauce, ground ginger, and cornstarch until smooth; brush over spareribs.
Place ribs on rack of broiler pan.
Bake in preheated 425 oven for 20 minutes to remove fat; drain.

Combine remaining ingredients in crock pot; stir well.
Add ribs. cover and cook on low for 8-10 hours.

Sweet Potato Pie

3 lbs. Sweet Potatoes, canned or roasted and mashed
1.5 cups Sugar
1 Can Sweetened Condensed Milk
1 tsp Allspice
1 tsp Cinnamon
2 tsp Vanilla
3 sticks of Butter, melted
3 Tbsp Self-Rising Flour


Combine all ingredients in a large bowl. Mix on high speed until everything is incorporated and smooth.
Bake for 1 Hr. at 325 degrees AND THEN
Bake 30 mins. more at 350 degrees


Use your favorite pie crust recipe or store-bought pie dough.

Lyn Proctor's Cherry Pie

¾ C sugar

3 tablespoons flour

2 cans OregoN Red Tart Pie Cherries,

1/2 tsp almond extract (optional)

½ tsp cinnamon

1 tablespoon butter or margarine

Pastry for two-crust 9-inch pie

Instructions

Preheat oven to 400 degrees F.  In a saucepan, stir the cherry juice into the combined mixture of the flour and sugar. Cook over medium heat, stirring constantly until thickened. Gently stir in cherries and optional ingredients. Remove from heat. Pour filling into pastry lined pie pan. Dot with butter or margarine. Place the second pie crust on top. Adjust crust, seal and vent. Bake 45 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during the last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.

Peanut Butter Cream Cheese Frosting

Great with chocolate cake or brownies
Ingredients
8 oz 1/3 fat cream cheese, room temperature
3/4 cup natural creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cup powdered sugar


Mix all together then spread on top cake.

Strawberry Rhubarb Topping

Strawberry Rhubarb Topping for Cheesecake

1 lb strawberries, hulled and quartered
1 lb rhubarb, sliced in 1/2 inch slices
4 tbsp (or more) lemon juice
1/4 cup (or more) sugar
1 tbsp cornstarch
1/2 cup water

Place all of the ingredients in a medium saucepan. Boil. Cook for an additional four or five minutes or until it looks like it’s starting to thicken. Taste for lemon juice and sugar (how much of this you need will depend on how sweet your strawberries are and how tangy your rhubarb is) Remove from heat. Cool completely.

Jalapeño Popper Dip

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted


Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish

Mochiko Chicken

Mochiko Batter
4 Tablespoon mochiko flour
4 Tablespoon cornstarch
4 Tablespoon sugar
4 Tablespoon shoyu
2 Clove garlic minced
1⁄2 Teaspoon grated ginger
1 Tablespoon sesame seeds
1⁄4 Cup thinly sliced green onions
1⁄2 Teaspoon Salt
2 each eggs beaten

Chicken Preparation
2 Pound deboned chicken thighs
each oil for frying

Instructions
Cut chicken into bite-size pieces (or slightly larger).
In a bowl, mix together mochiko batter ingredients.
Marinate chicken for 5 hours or overnight in refrigerator.
Fry in hot oil (about 1 inch deep) until thoroughly cooked and golden brown on both sides.

Serve hot or cold.

Ahi Poke Oyster Sauce

Ingredients
8 oz. tuna sashimi block, cubed
⅛ tsp. kukui nut oil (optional)
1 Tbs. sesame oil
1 tsp. soy sauce
1 tsp. oyster sauce
1 tsp. green onion, chopped
1 Tbs. onion, chopped
1 tsp. garlic, chopped
⅛ tsp. Hawaiian salt
Pinch chili flakes
Directions
Season Ahi with Hawaiian salt, mix well. Combine all ingredients in stainless steel bowl, chill well. Best when served immediately.

Kimchee Bacon Fried Rice (kimchi bokkeum bap)

Ingredients
1/4 head cabbage Kimchee, chopped, about 1 1/2C
4-6 bacon strips
2 C cooked rice heated
1-2T Kimchee juice
1t sesame oil
1t sesame seeds
dash black pepper
2 eggs
Some spring onion chopped for garnish, optional

Directions
Dice the bacon strips into small pieces, set aside.
Discard stuffing from the cabbage Kimchee and chop them into small pieces.
Brown the bacon pieces in the fry pan over medium heat until crisp. Remove from pan and set aside.
Using a paper towel remove half of bacon fat from the pan. Add the chopped Kimchee into the pan and saute them well until nice and tender, about 5 minutes.
Add rice and combine them well with Kimchee mixture over the medium heat. Add the reserved Kimchee juice to moisten the fried rice. Continue to stir until heated through.
Turn off the heat.Add sesame oil, sesame seeds, and the bacon pieces. Mix well.
Fry eggs into sunny side up and place on top of the fried rice.
Serve immediately.

Heavenly Oreo Dessert

1 (15.5 oz.) package of Oreo cookies
1/2 c. butter, melted
2 pkg. (3.9 oz each) Chocolate Instant Pudding
3 1/4 c. cold milk
2 containers (8 oz. each) Cool Whip
8 oz. cream cheese, softened
1 c. powdered sugar

Directions

Crush all Oreo cookies in a food processor until crushed. You could also put the cookies in a large resealable bag and crush using a rolling pin. That's what I did. I don't have a food processor and a blender definitely does not work for this job. Nope, it sure doesn't. Save 1/2 c. of the crumbs for the topping.

Pour the remaining crumbs into a 9x13 dish and add the melted butter.

Stir and press into the bottom of the dish to make a crust. 

In a bowl, whisk together the pudding mix and milk.

Set in the fridge for now.
Blend cream cheese until smooth.
Add powdered sugar.
Mix and fold in one container of Cool Whip.
Spread over the crust.
Add pudding and spread over the cream cheese mixture.
Top with the other Cool Whip.
Sprinkle the 1/2 c. Oreo crumbs over top.
Keep refrigerated until ready to serve. Refrigerate leftovers.

Shortbread Cookies

2 cups flour
Pinch salt
1 cup unsalted butter, room temperature
1/2 cup icing sugar, sifted

PREPARATION
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Combine flour and salt. Set aside.

Cream the butter and icing sugar together until light and fluffy. Stir flour mixture in butter mixture, just until incorporated, do not over work. Cover and let rest in fridge, for 1 hour.

Roll dough into 1-inch balls. Transfer to baking sheets, leaving a 2-inch space between cookies. Using the tines of a fork, press into cookie to make a decorative pattern.

Bake cookies until top is firm when lightly pressed and lightly golden on the bottom, about 12 to 15 minutes.

Yield: About 2 dozen cookies.

Butter Mochi

Ingredients
1 pound Mochiko (Glutinous Rice FLour)
1 teaspoon Baking Powder
2-½ cups White Sugar
3 cups Whole Milk
5 Eggs
1 teaspoon Vanilla Extract
½ cups Butter, Melted
1 cup Sweetened, Flaked Coconut

Preparation Instructions
Preheat your oven to 350 and grease a 9×13 inch baking dish.

In a medium bowl combine Mochiko, baking powder, and sugar. In another bowl whisk together your milk, eggs, and vanilla extract.

Combine your dry and wet ingredients into one bowl and stir until blended. Add in the melted butter and coconut flakes, again stirring until combined.

Pour the batter into the greased baking dish and bake in the oven for one hour until the top looks golden brown.

Allow to cool completely before you cut into squares and serve!

Chocolate Brownie Cookies

1 pound semisweet chocolate, chopped
4 tablespoons unsalted butter
4 large eggs, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour, sifted
1/2 teaspoon baking powder
One 12-ounce bag semisweet chocolate chips

In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times, until smooth, about 7 minutes.

In another large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla and salt. Using a rubber spatula, fold in the melted chocolate, then fold in the flour and baking powder. Stir in the chocolate chips. Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm, about 1 hour.

Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.

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.

Mango Bread with Sour Cream

Ingredients
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

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

Directions:
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

Ingredients
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

Ingredients:
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

Method:
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.

Custard Pie

Ingredients
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.

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.

Ingredients
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.

Hawaiian Style Beef Stew

Ingredients
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

Ingredients
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)

Ingredients
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 sauté for 1 – 2 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.

Pinakbet

Ingredients
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)

Ingredients:
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.

Custard Cake with Caramelized Pineapple

Ingredients
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

Directions
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.

Sweet & Sour Spareribs

Ingredients: 
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

Ingredients
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!

Meat Jun

Ingredients
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

Ingredients
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

Instructions
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!

Toffee Shortbread

Ingredients
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

Instructions
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.

Hawaiian Style Chow Fun

Ingredients:
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.

Jello Cream Cheese Squares

Ingredients:
Crust:
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)

Filling:
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)

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

Directions:
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.

CLONED KING'S HAWAIIAN SWEET BREAD ROLLS

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

Kulolo

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

Directions:
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.

Haupia

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

Instructions
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.

Local Kine Potato & Macaroni Salad

Ingredients
5 lbs. large potatoes
16 oz. elbow macaroni
1 dozen eggs
2 large carrots (grated)
3-4 cans tuna (drained)
Salt & pepper (to taste)
Garlic powder (magic dust for taste)
BEST FOODS Mayonnaise (add to taste)

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.

Place the eggs into a large pot in a single layer and fill with water to cover the eggs completely. Bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water. Let it rest for awhile and refrigerate.

Follow cooking instructions for macaroni. Cook, drain and cool. Refrigerate.

Cube potatoes. Mash eggs. Grate carrots. Shred tuna.

Mix in ALL ingredients with Best Foods mayonnaise. Make it to your taste. Not too dry, not too runny but just right. Don't forget the seasonings and the magic dust. Chill for an hour or so. It's best to make this one day before.

Leonard's Malasada's

Leonard's Malasada's OR it claims to be? This recipe was found in an article about Leonard's Malasada's and it's history with a recipe to follow. Could it be? We'll that's up to your taste buds. It's pretty close!

Ingredients:
1 package yeast (1 T)
1 teaspoon sugar
1/4 cup warm water
6 cups flour
1/2 cup sugar
1/2 teaspoon salt
1/4 cup melted butter or margarine
1 cup water
1 cup evaporated milk
6 eggs
1 quart vegetable oil (to cook)
extra sugar

Procedure
Dissolve yeast, sugar and water and set aside. Beat eggs. Measure flour into mixing bowl and add salt. Make a well in the flour, pour yeast mixture, eggs and other ingredients. Beat in circular motion until the dough is soft. Cover, let raise until double. Turn dough over but do not punch down. Cover and let raise again. Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown. Shake in brown bag with sugar. Best when hot.

Local Style Baked Pork & Beans

2 pkgs. Redondo Hot Dog (or your preference)
1 round onion
6 cans Campbell's Pork & Beans (or your preference)
1 pkg. bacon (your preference)
1 cup brown sugar (or to taste)
2 lbs. chuck steak (the magic touch)
1 can tomato paste (or ketchup)
Salt & pepper to taste

Chop hot dog in 2" pieces, dice onion, cut bacon in 3" lengths and chop chuck steak in tiny bits. Cook bacon and chuck steak in a pan before combining it with the rest of the ingredients. Use a medium size deep foil pan and add in ALL ingredients. Mix thoroughly. Flatten evenly and place in the oven at 325 degrees for 30 minutes. Check periodically. When done turn off oven, cover with foil and let stand in the oven for another 10 minutes. Serve with hot rice and mac salad! Broke da mouth!

Rainbow Jello

Ingredients
2 small boxes Green Jello
2 small boxes Red Jello
2 small boxes Orange Jello
1 envelope (1 Oz. Envelope) Knox Unflavored Gelatin

1 small box Yellow Jello Or 1 Additional 1 0z. Envelope Of Knox Unflavored Gelatin
1 cup Sour Cream
7 cups Water

Preparation Instructions
1. Grease a 9×13 pan with nonstick spray. Wipe off the excess with a paper towel.
2. Mix green jello with 2 cups boiling water. Place in the 9×13 pan and let set for 30-45 minutes in the refrigerator.
3. While the green jello is setting, make the white layer by mixing 1 cup of boiling water with both Knox gelatin envelopes or 1 Knox and 1 lemon gelatin package. Mix well and add in 1 cup sour cream.
4. Carefully pour 1/2 of white layer on top of the green jello and place back in the refrigerator.
5. Begin mixing 2 cups boiling water with the orange jello. As soon as the white mixture sets up, pour the orange jello on top, refrigerate and let set for another 30-45 minutes.
6. Most likely you will need to reheat your white mixture before you can pour the last layer of white over the orange. If it’s at all lumpy and not pourable, pop it in the microwave for 20 seconds and stir. You do not want this to be too hot before you pour it on the orange layer
7. Start mixing your last layer of red jello with 2 cups of boiling water and once the white layer sets, pour the red jello on top of it.
8. Refrigerate and let set up completely.

Notes:
It’s important to let each layer set up before adding the next layer. As long as you can touch it and it seems to just be a little sticky, you should be able to place the next layer on top.

You can use any flavor combinations of jello.

Chocolate Dobash Cake

Ingredients
3 large eggs, separated
1 1/2 c. white sugar
1 1/2 c. all purpose flour
3/4 tsp. baking soda
3/4 tsp. salt
3/8 c. unsweetened cocoa
3/8 c. vegetable oil
1 c. milk

Preheat oven to 350 degrees. Generously grease 2 - 8" round pans.
Gradually beat egg whites until frothy. Add 1/2 c. of sugar. Continue beating until stiff.

In a mixing bowl; sift dry ingredients. Add oil and half of milk. Beat until well blended. Add remaining milk and egg yolks. Beat until smooth. Fold in stiff egg whites.

Divide batter into prepared pans. Bake for 30-35 minutes. Cool and slice each layer in half, horizontally, to make 4 layers.

Note: Optional to bake in a 9x13-inch baking pan. Frost with Dobash frosting.

Frosting:
1 1/2 c. water
1 c. sugar
1/4 tsp. salt
1/4 c. butter
1/2 c. unsweetened cocoa
3/8 c. cornstarch
1/2 c. water
1 tsp. vanilla extract

Frosting: In a saucepan over medium heat; whisk together water, sugar, salt, butter and cocoa. Bring to a boil. In a mixing bowl; combine cornstarch and water. Whisk into cocoa mixture; stirring constantly until mixture thickens. Stir in vanilla. Pour frosting over cake while still hot; spread evenly with a spatula. Note: Work quickly as frosting will set up as it cools.

Portuguese Bean Soup

Ingredients:
2 pound Portuguese sausage, cut into 1/4-ince pieces
1 pound ham hock
1 onion, sliced
2 quarts water
2 carrots, diced
2 potatoes, diced
1 small cabbage, chopped
3 stalks celery, chopped
1 can (8oz) tomato sauce
2 can (15 oz size) red kidney beans, including liquid
2 cups elbow macaroni (optional; follow cooking instructions on the package.)

Instructions:
Put sausage, ham hock, and onion into a large sauce pot, add water. Cover and cook on low heat for 1 hour. Remove meat from ham hock. Put meat back into soup and add carrots, potatoes, cabbage,celery, and tomato sauce. Cover and continue cooking for 1 1/2 hours, stirring occasionally. Stir in macaroni, beans, including liquid, and cook a few more minutes, adding more water if necessary. Serves 12

Spareribs

Ingredients

3 lbs Pork Spareribs (preferably boneless)
1/2 Cup Soy Sauce
1/2 Cup Vinegar
1 Cup Sugar
5 Garlic Cloves
1 Can Dole Pineapple Chunks (juices drained)
Corn starch to thicken

Combine all ingredients in a crock-pot and cook on low for 8 hours or high for 4 hours. Serve over white rice.

Krispy Krème Brûlée

Ingredients:
6 Krispy Kreme glazed doughnuts
1 pint half-and-half
1 quart heavy cream
12 egg yolks
1½ cups sugar
8 packets Sugar in the Raw
Preparation:
Puree the doughnuts and half-and-half in a blender until smooth. Combine the heavy cream with the half-and-half/doughnut puree, and heat until scalding (just before boiling).

Meanwhile whisk the egg yolks and sugar in a bowl to combine and dissolve the sugar.

Once the sugar is dissolved, temper the yolk mixture by whisking in a small amount of the hot cream mixture. Once the yolks are tempered, whisk them into the remaining cream mixture. Strain the brûlée base through a fine mesh strainer.

Divide the mixture into eight ramekins. Fill until nearly full, and bake in a water bath at 325 degrees for approximately 30 minutes or until the custards are set when gently shaken. (Tip: For the water bath, we used a large metal roasting pan and filled it with enough water to meet the halfway-point of the ramekins.) Once set, remove the ramekins from the water bath to cool. After cooling, dust the top of each with Sugar in the Raw, and caramelize evenly with a kitchen torch or under the broiler until the sugar darkens and bubbles. Set aside to cool (2 to 5 minutes) before serving. This will allow the sugar to harden on top.

Seafood Stew

Ingredients:
1 whole dungeness crab, cut into quarters
1 lb shrimp, leave shell on
10-20 fresh clams, shell on
lobster, mussels (optional)
4-5 cans coconut milk (freshly grated or canned is fine)
1 tomato (diced small)
1 round onion (diced small)
NOTE AND VERY IMPORTANT: DO NOT and I say again, DO NOT add any other ingredient otherwise it will change the taste of this dish drastically.

Cooking Process:
In large pot, put coconut milk, tomato and onion and stir. Then immediately add crustaceans and stir all ingredients together. Then cover pot on medium heat until it starts to boil. DO NOT let it over boil.) Dish is ready when you see the crab, shrimp and lobster turns red and cooked. Salt & Pepper to taste.
This is one dish that you cannot overcook, otherwise it will curdle.

Mr Lum's pickled mango

4 cups water
2 cups vinegar
5 cups sugar
1/3 cup hawaiian salt
Red food coloring
Boil all until clear. Let cool.
Add to mangos and red li hi mui.

Shrimp Lovers

Try this quick way to make fabulous shrimp.

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste:)

Pastele Stew

Ingredients:
2 pounds pork belly, cut into bite size pieces 
3 pounds pork butt, cut into bite size pieces
5 cloves garlic, minced
2 medium onions, diced
3 stalks celery, diced
1 bunch cilantro (Chinese parsley) chopped
2 cans tomato sauce
1 tablespoon tomato paste
Salt and pepper, to taste
1 can whole pitted olives, drain
3 to 4 Hawaiian chili peppers

In a large pot, add the chopped pork belly and pork butt and simmer over medium heat. Add the garlic and onions and keep stirring until all the natural juices comes out. Next add the chopped celery and stir. Season with salt and pepper.
Add the chopped Chinese parsley and stir in the tomato sauce and tomato paste.
Add the whole pitted olives and simmer.  Fold in the cooked banana dumplings to the stew and serve.

Banana Dumplings
1 large very green banana, peeled and grated very fine (plantain banana)
Achote oil (made with achote seed and Wesson oil)
Mix finely grated banana with achote oil (to taste) Scoop into little balls and drop into salted boiling water until the dumplings float. Once the dumplings float, remove from salted water and fold into the pastele stew.

Guava Cake

Ingredients
1 package(s) yellow cake mix ( (Duncan Hines is a favorite) )
1 1/3 cup guava nectar ( (I usually get the cans of kerns juice 11.5 oz) )
3 eggs
1/3 cup vegetable oil
to taste food coloring ( red )

Directions

Cake:
Mix the cake according to package directions. Stir in food coloring until it's the color you want. Bake according to package directions.

Topping:
In a medium bowl, beat softened cream cheese until light and fluffy. Add sugar and vanilla and beat. With a spatula, slowly fold in cool whip. Refrigerate until ready to use.

Guava Gel:
In a medium sauce pan, bring guava juice and sugar to a boil. in the meantime, make a paste out of the cornstarch and a small amount of water. remove guava juice mixture from heat and whisk in the cornstarch paste. Return to heat and bring back to a boil. Boil for one minute stirring frequently. Cool in refrigerator. Once cooled, stir in red food coloring until gel is the color you desire.

Assembly:
Thickly ice the cake with the cream cheese mixture. Pour the guava gel on top of the cream cheese mixture and spread evenly, being careful not to mix it into the cream cheese icing. Refrigerate until ready to serve.

Topping:
8 ounces cream cheese
1/3 cup sugar
1 teaspoon vanilla extract
8 ounces cool whip

In a medium bowl, beat softened cream cheese until light and fluffy. Add sugar and vanilla and beat. With a spatula, slowly fold in cool whip. Refrigerate until ready to use.

Guava Jell:
2 cups guava nectar
1/2 cup sugar
1/4 cup cornstarch
to taste food coloring ( red )

In a medium sauce pan, bring guava juice and sugar to a boil. in the meantime, make a paste out of the cornstarch and a small amount of water. remove guava juice mixture from heat and whisk in the cornstarch paste. Return to heat and bring back to a boil. Boil for one minute stirring frequently. Cool in refrigerator. Once cooled, stir in red food coloring until gel is the color you desire.

Local Style Macaroni Salad

Ingredients:
1 (8 ounce) package macaroni
2 potatoes
1 hard-boiled egg, chopped fine
1/2 cup Best Foods mayonnaise
1/2 Maui onion, minced
1 carrot, cut into very fine matchsticks
1/2 teaspoon salt
1/8 teaspoon pepper

Directions:
1. Bring a pot of lightly salted water to a rolling boil; cook the macaroni in boiling water until cooked through yet firm to the bite, about 8 minutes. Drain. Chill in refrigerator.
2. Bring a separate pot of lightly salted water to a rolling boil; cook the potatoes in boiling water until just cooked through, 20 to 25 minutes. Drain, peel, and chop the potatoes into small cubes. Combine the potatoes, chopped egg, and mayonnaise in a bowl; mix. Add the macaroni, onion, carrot, salt, and pepper to the potato mixture; stir. Chill in refrigerator until cold, about 20 minutes. Serve cold.  Add on additional ingredients to your liking. This recipe is just a basic local style macaroni salad.

Chantilly Cake

Prep Time: 30 | Cook Time: 60 | Ready In: 3 hours

Chocolate Cake
3 Eggs, separated
1 1/2 Cups Sugar
1 2/3 Cups Sifted cake flour
3/4 teaspoon Baking soda
3/4 teaspoon Salt
1 oz square unsweetened chocolate, melted
1/3 Cup Vegetable oil
1 Cup Milk

Cream Filling
1/4 Cups Sugar
4 teaspoons Cornstarch
1/4 teaspoon salt
1 large egg, slightly beaten
1 cup milk
1 tablespoon butter
1/2 teaspoon vanilla extract

Chantilly Frosting
13 oz can evaporated milk
11/2 C sugar
3/4 C butter
4 large Egg yolks
11/2 tsp Vanilla extract
1/4 Cup Island Princess Macadamia nuts (chopped)

Cooking Process:

Cake
Preheat oven to 350 degrees. Grease two 9x9 cake pans. Beat egg whites until frothy. Gradually beat in 1/2 cup sugar until soft peaks form. Sift remaining 1 cup sugar with cake flour, baking soda and salt. Add chocolate, oil and 1/2 cup milk. Beat one minute on medium speed. Add egg yolks and remaining 1/2 cup milk. Beat one minute until smooth. With rubber spatula, gently but thoroughly fold in egg white mixture. Pour into prepared cake pans. Bake for 30-35 minutes. Cool in pans on racks for 30 minutes. Remove from pans and use a sharp knife to split cake layers through the middle into four rounds.

Filling
Combine sugar, cornstarch, and salt. Add egg, blend well. Stir in milk slowly. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Add butter and vanilla. Chill for 30 minutes. Spread a third of the mixture between each layer.

Frosting
Combine evaporated milk, sugar, butter, egg yolks and vanilla. Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens. (Make sure that it's thick, or it will slide right off your cake!) Add vanilla extract. Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency. Frost cake and sprinkle with chopped macadamia nuts. Chill for 2 hours.

{Quick and Easy} Korean Skillet Jap Chae

Ingredients
24 oz Cellophane (yam) glass noodles (or 1 package)
1 tablespoon sesame oil
1 yellow onion, sliced in strips (optional)
1 cup sliced shiitake mushrooms
3-4 handfuls baby spinach
1 cup beef (preferably ribeye or tritip), cut into thin strips or in small cubes
2 large eggs, beaten
2 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon apple cider vinegar
Sesame seeds
Salt and pepper to taste
2 tablespoons sugar
For the meat marinade: 1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon sesame seeds
pinch of salt, pepper, and sugar
1 teaspoon rice wine
For the noodle marinade: Olive oil
3 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons sesame oil

Instructions
Bring water to boil. Add the noodles and let it boil about 6 minutes. Drain water and squeeze the water out of the noodles. In large bowl, drizzle olive oil over noodles and stir constantly with chopsticks to prevent the noodles from sticking together. Add the noodle marinade and set aside.

Marinade the beef; in small bowl, stir the beef in the beef marinade. Set aside and let it marinade about 20 minutes.

In large skillet, add the sesame oil over high heat. Add meat, mushrooms and onions (if you’re using any) and stir about 3-4 minutes. Add the soy sauce, rice wine, and apple cider vinegar, stirring occasionally. Add the marinaded noodles to the skillet and stir to mix. Add the spinach, and continue to cook, covered, for about 4-5 minutes or until the spinach is wilted. Add the salt and pepper and sugar to taste or add more soy sauce if it needs it. Continue to stir well with chopsticks or tongs until well mixed. Remove from heat.

Pour the beaten eggs onto a griddle or a flat pan over medium heat. (You will want to cook the eggs slowly rather than fast. The texture will be better if it is cooked over medium heat.) When the eggs are cooked, remove from heat and slice it into ½-inch strips.

Top japchae with sesame seeds and sliced egg strips and serve.

Misoyaki Butterfish

Ingredients
4 piece(s) butterfish, 7 oz
1⁄3 Cup sake
1⁄3 Cup mirin
2⁄3 Cup sugar
1 Cup white misoTo make the misoyaki marinade, bring sake, mirin and sugar to a boil for 5 minutes.
Reduce to a simmer for 10 minutes. Remove from heat and whisk in miso until well incorporated. Allow to cool.
Generously marinade butterfish in misoyaki marinade for 48-72 hours.
Pre-heat oven at 450 and bake fish for 5-8 minutes.
When fish is almost cooked broil for an additional 2-3 minutes until well caramelized. Make sure you watch the fish closely since it can burn quickly.

Butter Mochi

Makes 24
3 cups mochiko (sweet rice flour)
2 1/2 cups sugar
2 teaspoons baking powder
Two 12-ounce cans coconut milk
5 large eggs
4 ounces melted butter
1 teaspoon vanilla extract

Preheat the oven to 350 degrees.
Combine the mochiko, sugar and baking powder in a medium-sized bowl and set aside.
In a large bowl, combine the coconut milk, eggs, butter and vanilla, and whisk until incorporated. Gently stir in the dry ingredients until thoroughly combined.
Pour into a 9-by-13-inch, ungreased cake pan. Bake for 1 1/2 hours. Let cool completely. Cut into brownie-sized squares and serve.

Chinese Tea Cookies

1 cup water1 
1/2 cups brown sugar
1/2 cup white sugar
5 1/2 cups flour
2 tablespoons baking powder
1/4 cup honey
1 cup vegetable oil
2 eggs

Bring water to boil. 

Add brown sugar to dissolve.
Whisk together flour and baking powder.
Combine honey and oil; beat in eggs. Add to flour mixture and stir to combine. Add sugar syrup and mix until smooth. Let rest 1 hour.
Preheat oven to 350 degrees. Cover cookie sheets with baking parchment.
Scoop dough onto cookie sheets and press flat (about 1/2 inch thick). Cookies should be 3 inches wide for traditional size, but it's OK to make them smaller. Bake 12 to 15 minutes.
Cool slightly on cookie sheet, then move cookies to a rack. Makes 20 large cookies.

Easy Spareribs

Ingredients:
2 lbs pork spareribs
1/3 cup soy sauce
1 tablespoon ground ginger
1/4 cup cornstarch
1/2 cup cider vinegar
1 cup sugar
1/4 cup water
1 tablespoon salt
1/2 teaspoon dry mustard
1 inch fresh ginger

Cut spareribs into 3 inch pieces.
Mix soy sauce, ground ginger, and cornstarch until smooth; brush over spareribs.
Place ribs on rack of broiler pan. 

Bake in preheated 425 oven for 20 minutes to remove fat; drain.
Combine remaining ingredients in crock pot; stir well.
Add ribs. cover and cook on low for 8-10 hours.

Pineapple Upside Down Caramel Cake

Caramel Glaze

1 cup (lightly packed) light brown sugar
½ tsp. salt
1 stick (1/2 cup) of butter
1/4 cup milk

1 fresh pineapple, cut into chunks (yes you can use canned, well drained though)

Cake (you most certainly can use a boxed cake mix)

2 cups flour
1 Tbsp. baking powder
1 1/4 cup sugar
1 tsp. salt
2 eggs
3/4 cup milk
1 tsp. vanilla
Preheat the oven to 350˚F.

Over medium heat, combine your brown sugar, butter and salt. Cook until sugar has dissolved completely. Add milk and mix well. Continue to cook for 3 minutes. Stir often.

In a medium bowl, beat remaining cake ingredients scraping down sides of bowl occasionally.

Coat a 9x13 dish with non stick spray. Pour 1/2 of your caramel mixture in the bottom of your baking dish. Add your pineapple chunks.

Pour cake batter over the top of pineapple.

Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. All ovens very, so begin checking around 25 minutes.

Before inverting your cake, use the handle of a wooden spoon and poke holes through out your cake. Drizzle the remaining caramel sauce into the wholes.

Place heatproof serving plate upside down over pan and then turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.

Enjoy warm (yummm) or room temperature. Delicious!

Salted Caramel Shortbread

Credits to: http://www.ericasweettooth.com/2012/03/salted-caramel-shortbread-fbf-orlando.html

ingredients:
for the shortbread layer:
10 tbsp unsalted butter, at room temperature
1/2 cup sugar
1/2 tsp salt
1 egg yolk
1-2/3 cups flour

for the caramel:
1 cup unsalted butter
1 cup light brown sugar
3/4 cup light corn syrup
2 tsp sea salt, plus more for sprinkling on top
4 tbsp sugar
4 tbsp heavy cream
1-1/2 tsp vanilla extract

directions:
Line an 8×8″ pan with parchment paper, leaving some hanging over the sides to make removal easier.

In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork. Add the egg yolk and continue mixing.

Add the flour and use your hands to combine the dough until coarse crumbs form. Transfer the dough into the prepared pan and press it down into one even layer.

Refrigerate for 30 minutes. Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown. Set aside to cool.

For the caramel, combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream. Bring to a boil and stir for about 5-10 minutes until caramel reaches the “soft ball stage” at around 230 degrees.

Remove from heat, stir in the vanilla and pour caramel over the shortbread.

Refrigerate for at least 3 hours, then sprinkle with sea salt and cut into squares. Store caramels in the fridge until you’re ready to eat them.

Hawaiian Grilled Chicken

Found this on pinterest... Made some modifications

Ingredients
3 pounds of boneless skinless chicken thighs
2 cups soy sauce
2 cups water
1 1/2 cups brown sugar
1 bunch of green onions, chopped (reserve some for garnish)1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk

Instructions
Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused.

Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.

Mochi (Japanese Rice Cake)

Mochi (Japanese Rice Cake)
Makes: about 100 1-inch cubes

1lb. (16 oz.) Glutinous Rice Flour (Mochiko)
2 ½ cups Sugar
12 oz. Coconut Milk
1 ¾ cups Water
Food Coloring (optional)*
Potato starch for dusting (Cornstarch can be used as well)

*Food coloring is only optional. If you don’t add any to the mochi it will be white. However, it is nice to add a color to make the mochi pop.

In a large bowl, sift the Glutinous Rice Flour. Add the sugar to the flour and mix to combine. Add the coconut milk and do not stir. Then add the water and a few drops of food coloring. Mix together with a whisk until the mixture is smooth and has no lumps.

Preheat the oven to 325 degrees F.

Line 3 9-inch circular cake pans with foil (the bottom and the sides). Generously grease the foil with oil or cooking spray. Pour the batter evenly into all 3 pans. Place another piece of greased foil on top of each pan. Make sure that the foil is touching the batter.

Bake for exactly 1 hour in the middle rack of the oven. When finished, let the mochi cool in the covered pans for another hour.

When ready to cut the mochi, dust a clean work surface with the potato starch. Take the foil off of one pan and invert the pan onto the surface. Slowly and carefully pull away the foil from the mocha. The mochi will be sticky so be sure to take the foil off very carefully. Sprinkle some potato starch on top of the mochi.

Cut the mochi into 1-inch squares. After cutting each square, roll the mochi in potato starch so all sides are covered. Continue this process with the other 2 pans of mochi. Enjoy :)!

Mochi can be kept in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for a few months.

Slow Cooker Coconut Curry Chicken

Ingredients

2 lb boneless skinless chicken breasts or chicken thighs, cut into cubes

5 large carrots, peeled and diced

1 medium onion, peeled and quartered

2 cloves garlic, peeled

1 large bell pepper, seeded and chopped (I used a green pepper)

1 (5 oz ) can tomato paste

1 (14 oz) can coconut milk

1 1/2 tsp salt

1 tbsp curry powder

1 tbsp garam masala

1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes

2 tbsp water

1 1/2 tbsp cornstarch

Instructions

Grease your slow cooker with Pam. Place the chicken and carrots on the bottom of slow cooker.

Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. ***If your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk.

Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours.

An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. **This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.

Serve over rice, with Naan, and garnish with cilantro.

Kathleen's Creamy Whipped Potatoes

This is a Weight Watchers recipe that Kathleen has made several times. It's really good!


Creamy Whipped Potatoes

2 baking potatoes (1 ½ pounds) peeled and cubed 
                          [I used Yukon Gold, and left the skins on the tater]
1/3 cup low sodium chicken broth
¼ cup reduced fat sour cream
¼ cup fat free cream cheese at room temperature
½ teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup chopped scallions
Optional: ¼ cup sweet onion finally chopped

Place the potatoes and enough water in to cover in a large sauce pan; bring to a boil. Reduce the heat
and simmer covered until the potatoes are tender; about 20 minutes. Drain and transfer to large bowl

Add the broth, sour cream and cream cheese, salt and pepper. With electric mixer on medium speed,
beat the potatoes until smooth and creamy. Stir in the scallions. Hint: start the potatoes by using
potato masher and then add the rest of the ingredients.

You can also put them in a casserole dish and baked about 45 minutes at 350 F


Per serving (generous ½ cup): 168 calorie; 2 g fat; 1 g Sat Fat; 0 g trans fat; 9 mg chol; 393 mg sod;32 g Fib; 6 g Prot;65 mg Calc. Points value: 3

Mudslide Jello Shots

ingredients:

1/3 cup Kahlua liquor
1/3 cup Bailey's liquor
2/3 cup Half and Half
2 envelopes plain gelatin
1/3 cup Vodka
1/2 cup chocolate chips

directions:

- Lightly spray mold (Silikomart Silicone Chocolate Vertigo Mould) with non-stick spray and wipe excess off with a paper towel.

- Pour the Kahlua, Bailey's, and half and half in a medium saucepan and sprinkle gelatin on top. Allow the gelatin to soak for 2-3 minutes, then begin to heat on low, stirring constantly until gelatin is fully dissolved (about 5 minutes).

- Remove saucepan from heat and add vodka. Pour into molds, leaving a few millimeters of space in each well for the chocolate. Chill in fridge for one hour.

- Put chocolate chips in a ziploc bag and microwave for 30 seconds. Cut a hole in the corner of the bag and pipe chocolate into each well, until flush with the top of the mold. Return to fridge and chill for another few hours, until completely set.

Mini Pineapple Upside Down Cakes

Cake Ingredients:

2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:

1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.

In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.

Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet. The cake is done with a toothpick inserted in the middle comes out clean.

Chocolate, Caramel Peanut-Butter Rice Krispies Treats

Ingredients:

3 tablespoons butter
10-ounce bag marshmallows or mini-marshmallows
1 tablespoon vanilla
7 cups Rice Krispies cereal
14-ounce bag unwrapped caramels
2 tablespoons water
1½ cups peanut butter, divided use
12-ounce bag semisweet or dark chocolate
Instructions:


Butter a 9- by 13-inch pan. Also butter the pot and utensils you will be using to melt the marshmallows.


Place 3 tablespoons of butter and the marshmallows in a saucepan and cook over medium heat, stirring frequently, until melted. When completely melted and smooth, stir in vanilla. Turn off heat and stir in cereal until completely coated; the mixture will be very sticky. Pour into buttered pan. Coat hands with butter and press in mixture firmly. Place in the refrigerator to chill. In another saucepan, place caramels and water over low heat, stirring frequently as caramels melt until smooth. Add 1 cup of the peanut butter to the caramel and stir until completely blended. Pour onto the chilled Rice Krispies mixture and spread to the edges. Place pan back in the refrigerator.


Over low heat, melt the chocolate in a saucepan, stirring frequently and being careful not to scorch the chocolate. When melted, add in the remaining 1/2 cup of peanut butter, stirring until smooth. Pour chocolate mixture over caramel layer, spreading to the edges in an even layer. Place dessert in the refrigerator and allow to set up for about 1 hour or until chocolate is firm to the touch. Cut into squares or rectangles when firm.


Bars are easiest to cut when cold but are best eaten at room temperature or only slightly chilled.

Source: http://www.keyingredient.com/recipes/1872090/chocolate-caramel-peanut-butter-rice-krispies-treats/

Saltine Toffee Cookies

INGREDIENTS: 
4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped pecans 

DIRECTIONS: 1. Preheat oven to 400 degrees F (205 degrees C). 2. Line cookie sheet with saltine crackers in single layer. 3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely. 4. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

Pam’s Picks Lavender and Lemon Tea Cookies

This recipe was created for use with Pacific Northwest lavender in mind and a cup of tea in hand. These cookies bake at 325 until edges are slightly brown (about 12-15 minutes for 2-3 inch cookies rolled ¼ inch thick).
 
Ingredients:
1/2 TBS
Culinary Lavender Flowers
1 TBS
Fresh Lemon Juice
1 CUP
Butter at room temperature
2 CUPS
All-Purpose Flour
2/3 CUP
Granulated Sugar
½ tsp
Salt
1 tsp
Real Vanilla Extract
Frosting
Your choice!
 
Directions:
1. Beat butter with paddle attachment until lumps removed. Add vanilla and lemon juice, also lavender, salt and sugar that have been ground together in food processor until lavender is fine. Cream until light. Do not over-warm!
2. Add flour all at once and mix slowly until incorporated fully. Form into block and refrigerate at least 2 hours in plastic wrap.
3. Roll out to desired shape, bake and decorate for occasion!

Irish Whiskey Cake

Irish Whiskey Cake

Heat oven to 350

Prep 2 9” round cake pans (I greased/floured pan and used parchment circles in the bottom of the pan)

Cake

1 18 ½ ounce chocolate cake with pudding

3 eggs

½ cup Irish Whiskey

½ cup cold water

1/3 cup vegetable oil

·        Combine all ingredients in a large bowl

·        Blend well until all ingredients are mixed

·        Beat on medium speed for 2 minutes

·        Half the mixture into two the two prepared 9” cake pans

·        Bake for 30 minutes or until done

·        Cool in pans for 10 minutes

·        Then remove from pans and continue to cool on baking racks

·        When cooled split cakes in ½

Filling/Frosting

1 pint heavy cream (the colder the better)

½ cup unsweetened cocoa (I used the Hershey’s dark/special cocoa)

½ cup confectioner’s sugar

1 teaspoon vanilla

½ cup Irish Whiskey

½ coarsely chopped pecans/walnuts

·        Combine 1^st 4 ingredients in large bowl

·        Beat until stiff

·        Fold in whiskey

·        Spread 1 cup filling on 1st layer and next cake layer

·        Repeat until all layers are assembled

·        Keep cake cold until served

I got the recipe from a former co-worker Elsa Schirmer … Not thinking about the uncooked whiskey in the frosting, I took it to work for a party.  Two problems, I was working for Bellevue Police Department Staff Support and when I took it out of the carrier, it made the room smell like a distillery.  The look of horror on my face when I thought about it… made everyone burst out laughing.  Oh, well… there were no leftovers to take home!