Hawaii's local style custard pie is wonderfully creamy (almost velvety), sweet and fragrant with vanilla. The secret? Evaporated milk! It's easy to make, just make sure to prepare the filling a day in advance.
This manapua recipe is a local favorite of Hawaii. Steamed or baked manapua filled with the savory and sweet classic char siu.
Fried saimin is a potluck staple in Hawaiʻi, a stir-fry of curly noodles, Spam (or char siu pork) and veggies seasoned with dry dashi (Japanese soup
You drooling. BIG BATCH PRUNE-APRICOT MUI 6 packages (12 oz.) pitted prunes 4 packages (6 oz.) dried apricots 1 package (8 oz.) wet li-hing-mui seeds 1 package (4 oz.) dried lemon strips 1 1/2 c. Real lemon juice 1 box (16 oz.) brown sugar 3 TB Hawaiian salt 2 TB Chinese five spice 3 TB Jack Daniels whiskey 1/4 c. li-hing-mui powder In a large mixing bowl, combine all ingredients, mixing well. Let stand 2 days at room temperature. Makes 1 gallon. Note from Didi: Ps-I added one bag "Li Hing Fuji Apple" from Wallmart .... soosoo ono
Local-Style Chow Fun is a must-try when visiting Hawaii! If you can't make it to Hawaii, replicate this popular dish at home. It's packed with vegetables and seasoned with soy sauce, oyster sauce, garlic and lots of black pepper. Super ono!
HAWAII Magazine reader William Hammond e-mailed, asking for our help: We made our first trip to Hawaii in 2001. On Kauai, my wife had what she still
Portuguese traditional dish served during the holidays. Marinated pork and fried for a crispy texture.
A family recipe.
Hawaiian beef stew is called "local beef stew" in Hawaii. It's hearty and comforting, full of super tender beef, carrots, and potatoes. Best served over a big bowl of rice.
The pickled mango in Hawaii is extra good because we add li hing mui! It's tart and sweet, and makes good use of all the wonderful local mangoes on the island. Enjoy the mangoes chilled, straight from the fridge. This also makes a really good snack to take to the beach (don't forget to bring a cooler ^_^).
Hamburger watercress: savory bits of ground beef sauteed in an umami packed sauce tossed with vibrant green watercress and refreshing tofu. One of Hawai’i’s favorite comfort foods.
The Hawaii Agricultural Foundation (HAF) is a non-profit charitable organization created to promote agriculture and farming.
Mama Elena's Lechon Special is an Elena's favorite! Crispy pork belly chopped to bite sized pieces, seasoned with fish sauce, Hawaiian salt tossed
Ok this is my take on it. Look below for actual recipe. Ingredients: 3-4 lbs Lean ground beef (more if you want meaty) 2 lbs Portuguese sausages 1 large Onion, chopped 2-4 large cloves garlic crushed and minced fine 2 C Celery, chopped 2 C Bell pepper, chopped 2 large can Kidney beans 2 large can tomato sauce 1-2 Tbsp tomato ketchup or paste 2-4 Tbsp Red wine 2 Bay leaves, ripped in quarters 1 tsp Chili powder (check the heat. More if you want it spicy) 1 Tbsp Chicken boullion powder or substitute with 1 can no salt canned chicken broth 1 tsp MSG (monsodium glutamate) optional but I don't use it. 1 Tbsp Sugar 1 Tbsp Oregano powder 1 Tbsp Paprika powder 1 Tbsp Cumin powder 1 Tbsp Ginger powder or fresh ginger root minced Dash Worcestershire sauce to taste Black pepper to taste Hawaiian rock salt to taste. Go easy with this. :) Purified water as needed Garnish with: Shredded cheese (pepperjack/cheddar blend) Sliced green onions Cooking Instructions: Brown ground beef, drain oil and set aside. Saute sausage, add onions, garlic and veggies, spices, and other ingredients. Simmer for a few minutes. Add water if needed if it gets dry. Add ground beef back to the pot, stir and simmer for about 30-45mins till meat and beans are tender. Don't overcook the beans. You can go vegetarian by omitting the meat. Secret Ingredient: Just before serving, stir in 1-2 Tbsp Best Foods Mayonaise to soften and bring down the heat and tartness of the tomato sauce and chili powder. More to taste. Yields 6-8 servings or 1 big Hawaiian. Serve with rice and mac salad. Onolicious let's kaukau!! :D Enjoy!! :D Honolulu Star-Bulletin September 17, 1986 article!
Reading this might just make your mouth water.
Fried saimin, a favorite dish among many locals here in Hawaii, is available at many local eateries. But did you know you can make it at home very easily? Ken and Hisae of Sun Noodles (who are the kids of the owner) recently made an appearance on Cooking Hawaiian Style and one of the things they made on the show was fried saimin, utilizing their very own saimin noodles. Following their recipe, here's how I made the platter above: Boil 2 packages of Sun Noodle Brand Original Saimin for 2 1/2 minutes. Drain noodles in a strainer, rinse well under running cold water, then rinse again in a pot of ice cold water. You want to make sure to remove all the flour and starch from the noodles. Cut the ingredients. I like to use fishcake (one log), Spam lite (one can), and green onions. Other popular ingredients include cabbage, bean sprouts, char siu, sliced scrambled eggs. Prepare the sauce: 1/2 package of dashi, 1 tbsp Aloha shoyu, 1 tbsp water, and 1/2 tbsp oyster sauce. Stir fry ingredients (except green onions) with a tbsp of oil, and 1/2 package of dashi. Add noodles, sauce, and green onions and toss for a few minutes. Pau! Click HERE for the actual recipe. Click HERE for the Cooking Hawaiian Style Episode featuring Kenshiro and Hisae Uki of Sun Noodle Company.
Somewhere between a braise and a stirfry, hekka is an ideal “clean out the fridge” meal because you can use whatever vegetables and greens are on hand.
Tutu’s Hawaiian Beef Stew I had the honor of cooking for my niece Hoku Mama Swamp’s Tutu on my visit to Oahu. I happily excepted the roll of sous chef as the matriarch of the family sha…
I had this Tofu-Taegu salad at a neighborhood restaurant, where it was the featured “salad of the day.” The dressing was actually a local bottled dressing, so I use one of my favorite “local-style” dressings instead.I added some ingredients to add a bit more color to the dish, as I prepared this for a gathering. It’s one of those dishes, no one wants to be the first one to serve out of the dish and ruin the dish.
Every Wednesday, my parents back home have dinner at my sister’s house. This past Wednesday, they ordered take-out from a local Korean restaurant and almost everyone ordered my favorite meat-…
In Hawaii, we have a type of delicatessen called Okazu-Ya. Here’s the funny thing, I had to look up the meaning of the word. It is Japanese in origin, Okazu meaning side dish and Ya meaning shop. T…
A rich chocolate cake frosted with Hawaii's signature sweet chantilly frosting, topped with crunchy macademia nuts.
In Hawaii we enjoy many different cultures and the one common thread - is in the sharing of food. Pork Guisantes is yet another one of those comfort foods that's simple to make and satisfying to eat. In Spanish, guisantes [gee-sahn’-tay] translates into peas. What a beautiful way to say something so plain. Filipino Pork and Peas is a one pot meal with tender bites of pork in a garlicy tomato sauce. 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 or red peppers, sliced thin 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 or red pepper; cover and cook for about 2 - 3 minutes, just to heat the peas. 4. Serve with rice.
Chicken Hekka is Hawaii's version of Japanese sukiyaki! It's a mix of the good things: chicken, mushrooms, carrots, bamboo shoots, and noodles, simmered in a savory broth. It's a flexible recipe, add or substitute any vegetables you have on hand.
This longstanding favorite served during the fall and winter season is by no means isolated to the Islands, but there's something unique about Hawaiʻi's
Creamy with a hint of crunch, kamaboko dip makes for the perfect dip to pair with your favorite cracker or chip. The perfect pupu to bring to your next get together.
From the mid 1800s to early 1900s, people from countries all over the world like Japan, China, the Philippines, Portugal, Korea, Okinawa and Puerto Rico flo
Ok this is my take on it. Look below for actual recipe. Ingredients: 3-4 lbs Lean ground beef (more if you want meaty) 2 lbs Portuguese sausages 1 large Onion, chopped 2-4 large cloves garlic crushed and minced fine 2 C Celery, chopped 2 C Bell pepper, chopped 2 large can Kidney beans 2 large can tomato sauce 1-2 Tbsp tomato ketchup or paste 2-4 Tbsp Red wine 2 Bay leaves, ripped in quarters 1 tsp Chili powder (check the heat. More if you want it spicy) 1 Tbsp Chicken boullion powder or substitute with 1 can no salt canned chicken broth 1 tsp MSG (monsodium glutamate) optional but I don't use it. 1 Tbsp Sugar 1 Tbsp Oregano powder 1 Tbsp Paprika powder 1 Tbsp Cumin powder 1 Tbsp Ginger powder or fresh ginger root minced Dash Worcestershire sauce to taste Black pepper to taste Hawaiian rock salt to taste. Go easy with this. :) Purified water as needed Garnish with: Shredded cheese (pepperjack/cheddar blend) Sliced green onions Cooking Instructions: Brown ground beef, drain oil and set aside. Saute sausage, add onions, garlic and veggies, spices, and other ingredients. Simmer for a few minutes. Add water if needed if it gets dry. Add ground beef back to the pot, stir and simmer for about 30-45mins till meat and beans are tender. Don't overcook the beans. You can go vegetarian by omitting the meat. Secret Ingredient: Just before serving, stir in 1-2 Tbsp Best Foods Mayonaise to soften and bring down the heat and tartness of the tomato sauce and chili powder. More to taste. Yields 6-8 servings or 1 big Hawaiian. Serve with rice and mac salad. Onolicious let's kaukau!! :D Enjoy!! :D Honolulu Star-Bulletin September 17, 1986 article!
Kalbi ribs is a local island favorite in Hawaii. This blessed dish was introduced by the Koreans and has since been adopted and loved by the locals. It is the perfect summer bbq dish to serve at family gatherings or beach get-togethers.
Whenever I go into a restaurant and I can tell that local folks are there, I know I've found a great place. Travelocity has just released their list of
Check out the Best Prune Mui Recipe around! It's finger licking good and a great gift idea for anytime of year.
I find it a little funny that despite the many, many recipes that my bloggers have posted, I haven't tried many - probably because I don't think what I make will end up as good as what they made. And maybe because I'm hoping they'll make it for me instead... But I did try a previously posted recipe last week. Nearly 6 years ago Nat posted a Fried Saimin recipe, and it continues to be one of the most popular recipes of all time on the blog. The recipe called for the Sun Noodle saimin, but I received some Sun Noodle 1910 Shoyu Ramen for a media opportunity that I decided to make the fried noodles with. I really think this was the best fried noodles I've ever made! I followed the recipe post's instructions exactly, and I made sure to rinse out the cooked noodles thoroughly. That is key! I never knew how critical that step was until Nat posted this recipe several years ago. Here is the recipe if you want to try it out for yourself: http://www.hawaiimomblog.com/2015/05/fried-saimin-recipe.html If you've tried one of our recipes, let us know!
The upside of COVID-19? More of us are cooking and baking at home. In a recent survey, more than 50 percent of respondents said they are cooking more now
Hawaiian style kind of rice is using any leftover rice and any leftover ingredients from the fridge.
Meat Jun is a Korean battered piece of meat, usually a really thin slice of Chuck, or from other parts of the beef such as the loin that's r...
