Island flavor

Hosted by Teresa Morgan
Group active since Fri, Oct 15, 2010

Kalua Pig
Poi
Sweet potatoes
Luau or laulau
Lomi salmon
Tropical fruit- pineapple,
mango and papaya
Haupia
Mai Tais to drink
All these are wonderful dishes and are truly missed on the main land . Not many Hawaiian restaurants to choose from. I live in Las Vegas NV. We have a big hawaiian population here so we are called the 9th Island. there are many flavors from the Islands including Samoan, Chamorro/Guam, Filipino not to mention asian foods as well. so if you are planing a luau or just want to share some of your own recipes join us as we island hop.
Aloha~teri.

Shelia Senghas
Nov 28, 2011

Are you posting recipe's in 'your kitchen'?

These recipe's in your comments sound delicious. I haven't really checked the group recipe's for these yet and I am hoping that you have posted these in your group recipes and not just as comments. Recipes in comments can get forgotten in all the past comments. What a wonderful group you have begun. I went to junior and high school in Las Vegas and my father still lives there so I visit quite often. That town has changed since the early 60's. I like to change it up and make an entire meal from a different regions and countries so this will be fun.

Shirley Makekau
Nov 8, 2010

Gon Lo Mein

Ingredients:
12 ounces of cooked chow mein noodles
2 cups of chop suey veggies ( fresh sliced green beans, brocolli, carrots etc)
1 TBSP oyster sauce
1 TBSP shoyu sauce
1 teaspoon sesame oil
1 egg, fried and cut into strips

Method:
1 sprinkle oyster sauce and sesame oil over
noodles and mix well.
2 Heat oil in wok or skillet. Stir fry veggies
3, Add shoyu sauce
4. Mix in veggies in noodles and heat well
5. remove from wok and place on platter, add egg that has been cut into strips and sprinkle with chopped leave onions.

Shirley Makekau
Nov 8, 2010

Lemon Chicken

4 whole chicken breasts
1/2 cup corn starch
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 c water
4 egg yolks, slightly beaten

Method:
1. pound chicken breasts with mallot to flatten
slightly.
2. combine cornstarch, salt, pepper in small
bowl;gradually blend in water and egg yolks
3. Heat oil over 375 degree heat. Dip chicken
breast one at a time into corn starch, egg
batter.
4. Cook until golden brown. Drain on paper
towels.

LEMON SAUCE:

1 1/2 cups water
1/2 cup lemon juice
3 1/2 TBSP brown sugar
3 TBSP cornstarch
# TBSP honey
2 teaspoons instant chicken boullion
1 teaspoon minced ginger

Mix the cornstarch into the water until smooth and then add the other ingredients. Put on medium heat and cook until thickens.

Slice the chicken breasts and place on a platter and then add the lemon sauce.. serve hot.


Shirley Makekau
Nov 8, 2010

Saimin Broth

I got this recipe from Harry's Kitchen in Honolulu newspaper I believe some years back.

chicken bones
pork bones
dashi
salt
carrot

He didn't give measurements so I just go by taste
with the dashi and salt.You would of course strain the bones and carrot from the broth.

Cook the saimin, add the broth and garnish with
some chopped mustard cabbage,or bok choy cabbage which ever cabbage you like add some sliced fish cake and char su. and some chopped leave onions. Yumo!!!

Shirley Makekau
Nov 8, 2010

My recipe for Chili

1/2 package of Portuguese sausage
4-5 pieces bacon
hamburger 1-2 lb
curry powder (dash)
chili powder (1 pkg)
chili powder from bottle (1 tablespoon)
1 teaspoon cumin
1 can tomato soup + 1 can water
1 small can tomato sauce
2 cans kidney beans .. Liquid and all

Method:
fry the sausage and then the bacon until bacon is crisp.
Cook hamburger until browned
add the spices, curry, chili powders,cumin
Add the tomato soup + water, tomato sauce and the 2 cans of kidney beans + the liquid from them.
Add the fried Portuguese sausage and fried bacon

Let simmer on low heat for an hour or so..
Serve over rice or with cornbread

Shirley Makekau
Nov 8, 2010

Alma's sushi

Vinegar Mixture:
1/2 cup rice vinegar
3/4 cup sugar
2 tbsp salt
ajimoto (accent) its optional

6 cups of rice
2 teaspoons sugar
2 teaspoons salt
1/8 teaspoon red coloring

Cook the 6 cups of rice and then divide rice into 2 parts. Mix 1 tsp sugar, 1 tsp salt and 1/2 of the vinegar mixture into each part. (plus 1/8 tsp of red coloring in 1 part of rice while hot. Set Aside.

TUNA MIXTURE:

2 cans tuna
4 tablespoons sugar
3 tablespoons shoyu
ajimoto (optional)

1. Combine and heat in frying pan.
2. Line a 9x13 pan with 3 sheets of waxed paper for strength.
3. Put 1st part of rice (white rice) in pan and pat down. Spread tuna mixture.
4. Put 2nd part of rice (pink rice) on tuna.
5. pat down evenly.
6. sprinkle top with colored shrimp flakes (optional)

Juliann Esquivel
Oct 21, 2010

Oct 21, 2010 Thursday

Good morning everyone. I am new to this group. I am posting a recipe for another member Teresa Morgan. I will stick around and see all of your great Island dishes. LOL

Teresa Morgan
Oct 17, 2010

Hawaiian recipes

who has a good Mac salad recipe?