Lomi Lomi Salmon

Hawaiian Salmon Dish.

Girl Meets Hawaii - Taste of Hawaii

In this episode Samantha... o Eats a plate lunch at Hawaiian Style Cafe in Waimea on Big Island o Visits Big Island Candies in Hilo on Big Island o Puako Gen...

HUGE Loco Moco Plate Lunch from Papa Ole's Kitchen, Hawaii

Go to http://migrationology.com/ for lots more travel and street food! In the episode of Migrationology, I take to the island of Oahu, Hawaii, for a tasty sa...

Cat Chat 26: Simply Ono redux

Last month the Nonstop team had the difficult job of judging 22 pork dishes at Eat The Street. Yes, 22. It was painful. But with a plate of succulent Okinawa...

http://kaukautime.blogspot.com/

http://raweats.tv/

http://deepfriedrecipestv.com/

http://recipetube.tv/

What's in a Hawaiian Plate Lunch?

Bruddah Bryan of the Skinny Hawaiians describes what makes up a typical Hawaiian Food Plate Lunch here in Hawaii. Beef stew, lau lau, poke, mac salad and chi...

CHINESE SWEET SOUR SPARERIBS

Ingredients:

2-4 lbs pork spareribs
2 tablespoon soy sauce
2 tablespoons flour
3 tablespoons salad oil
2-4 cloves garlic, crushed, peeled, minced.
2 bay leaves
1 small piece  ginger root, crushed
2/3 cup vinegar
1 1/2 cups water
1 cup light brown sugar
salt to taste
fresh cracked black pepper to taste

Procedure:

Cut spareribs into 1 1/2 inch pieces. Sprinkle soy sauce and flour over spareribs; mix gently.
In a large saucepan, heat oil. Brown spareribs with garlic and ginger; drain off fat.
Add remaining ingredients and simmer 45 minutes.
Cook on low heat until tender. Thicken with 1Tbsp cornstarch/water slurry.
Add thinly sliced turnip and carrots(optional).
You may add 1 can pineapple chunks and the pineapple juice in the last 5-10 mins of cooking.

Makes 6-8 servings

Get your rice ready!!

Basic Hawaiian Macaroni Salad

To make a basic macaroni salad, just follow these guidelines:


The pasta: Cook 1 pound elbow macaroni (for really local Hawaiian style, cook until soft and fat, but you can go al dente if you prefer).


The flavoring: Stir in ¼ cup very finely grated onion. Not minced, chopped or sliced—grated. It should be liquidy (this is how they do it at Diner’s, a local eatery in Kalihi).


The mayo: At least 2½ cups for real local style. But there are no rules, so use less if you like. Or more.


The finale: Salt and pepper, to taste. Stir well; refrigerate.


Ingredients:


1 lb box of Elbow macaroni
1/4 C Carrots finely chopped
1/4 C Onions very finely minced
1/2 Cup  Best Foods Mayonnaise
1/4 Cup milk
1 Tbsp sugar or more to taste
Salt
fresh cracked black pepper
Paprika (optional)
1 Tbsp vinegar or more (optional) if you want it a little tangy.


Cooking Instructions:


Prepare macaroni according to instructions on box. Afterwards, rinse with cold water and drain again. Let cool for about 10-15 minutes. 


Add finely chopped Carrot and mix well. Add finely chopped onions and mix well. Combine mayonnaise and milk. mix well, then add to macaroni. Add salt, pepper and paprika to taste. 


Chill before serving.

Taste test the mayo and milk combo. Add more mayo or milk to suit your tastes. 

Hawaiian Style Chicken Katsu

Ingredients:


8-10 pieces boneless Chicken thighs (for a healthier recipe, use boneless/skinless thighs) but with the skin on its what gets it crispy!
2 large Eggs
1 C Flour
1 1/2 C Panko bread crumbs
Garlic salt to taste
Pepper to taste
1 tsp ajinomoto/MSG (optional)
Canola oil for frying

Dipping Sauce:


3 Tbps Ketchup
1-2 Tbps Worchestershire sauce
1 tsp Shoyu
1-3 tsp Tabasco to taste


For sauce, mix ketchup, Worchestershire sauce, shoyu, and tabasco.


Cooking Instructions:

1. Heat about a 1/2 inch of oil in a large pan or wok on high 375 deg F temperature. 
2. In a medium sized bowl, mix flour, garlic salt, pepper and ajinomoto/MSG (optional). 
3. In a separate bowl, beat eggs and add salt and pepper, set aside. 
4. In a third, shallow bowl or plate, place Panko. 
5. Dredge thighs in flour to evenly coat the thighs. 
6. After coated, dip coated thigh in the egg wash, then into the panko, making sure that all of the chicken is coated. 
7. Repeat with all of the thighs. 
8. Carefully place coated chicken in heated oil, turn when panko turns a nice golden brown (about 5-7 minutes per side). 
9. After chicken is cooked, drain on paper towels.

Chop and slice chicken thighs and dip in katsu sauce. Serve on a bed of shredded cabbage alongside white rice and macaroni salad for an authentic Hawaiian style plate lunch!


Ono!


Enjoy!

panko - Japanese breadcrumbs essential for katsu

Hawaiian Shrimp Truck Scampi

Ingredients:

10 shell-on U-15 (extra large) shrimp, deveined

1 head (10 cloves) garlic, peeled and roughly chopped

1 cup flour

2 tablespoons paprika

1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes)

1/2 stick clarified butter or 1-2 Tbsp olive oil

1/2 teaspoon salt

1/8 cup white wine

2 tablespoons regular butter

Method:

To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.Heat saute pan over high heat.

Add clarified butter or olive oil and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.

After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.

Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.

Don't forget your Hawaiian Macaroni Salad too to complete the plate lunch tradition!!  :D

Makes 2 servings of 5 jumbo shrimp each.

Homemade Teriyaki BBQ Shortribs just like L&L Drive Inn!

Ok it's been a while since my last posting. Here is a recipe for everybody on the Mainland USA and beyond that miss local Hawaiian style plate lunches and for those who never had a local Hawaiian plate lunch. Especially the ones made famous from L&L Hawaiian Barbecue which is Hawaii's #1 fast food takeout restaurant franchise with 100 locations from the west to east coast and growing.
This recipe is a clone of their Hawaiian Barbecue Shortribs. After careful trial and error and googling the net for similar recipes, my recipe could put you in the plate lunch business. lol :) Please note that this recipe is for 10-15 people for a potluck bbq cookout party. You may soak a little meat at a time and cook the amount of meat at your preference or whenever you crave Hawaiian plate lunch bbq. You may grill the shortribs over charcoal or propane but the way L&L does it is just on a flat metal griddle or grill with oil. Grilling the meat over a flame is ok if you prefer it that way but oil in a saute' pan keeps the meat moist and tender and a little bit greasy! mmmmmmmmm!! lol :D

Teriyaki BBQ Shortribs

Teriyaki Sauce/Marinade Ingredients:
1 5lb tray USDA Choice beef shortribs thinly sliced
6 cups hot water
3 cups brown sugar
6 cups Aloha Shoyu Lower Salt Soy Sauce
1/4 cup shaoxing wine or straight whiskey
8 large fresh garlic cloves, minced fine
2-3 inch knuckle of fresh ginger root, peeled and minced fine
1 can frozen orange juice concentrate
Canola oil for pan frying
Yields: 1 gallon of sauce

Procedure:
Water must be hot enough to dissolve sugar so heat water in a large saucepan or pot. Combine water, sugar, and soy sauce. Stir to blend with wire whisk until sugar is completely dissolved.
Add the ginger, garlic, wine, and orange juice. Stir to blend well.
Transfer to a container and store in fridge.
Add shortribs to clean container for marinating. Cover with teriyaki sauce/marinade and soak overnight for about 4-8 hours. The sauce isn't overly salty or sweet. The longer the marinade process the more tender, sweeter, and saltier the meat will become. About 6 hours or so is just right.
Cooking Procedure:
Add 1 Tbsp canola oil to a large frying or saute' pan over medium high heat.
When the pan begins to smoke, place marinated shortrib pieces into the pan. Let it cook until seared and lightly charred on both sides.
Serve with steamed hot white rice and macaroni salad just like L&L. :)
Enjoy!!! :D