Pegasus612's Favorite Hawaiian Recipes

Page One: Links to other Favorites

1.Teriyaki 2.Malasada 3.Lumpia 4.Manapua 5.Char Siu 6.Luscious Luau Bread
7.Butter Mochi 8. Crock Pot Kalua Pig

Teriyaki

• 1 cup soy sauce
• 1 cup water
• ¾ cup sugar
• 1 small piece ginger, minced OR 1 tsp. powdered ginger
• 1 clove garlic, crushed or 1 tsp. powdered garlic
• Dash black pepper

Combine ingredients in medium saucepan and bring to boil. Boil for one minute then cool sauce. Marinate meat overnight in the refrigerator. Grill, broil or fry meat.

NOTES:

1. You can use this marinade for chicken, beef, pork or shrimp.
2. Whenever possible use fresh ginger and garlic. (You'd be amazed at the difference in taste)
3. Recommended marinating meat overnight but a few hours will do just fine.
4. Leftover marinade may be thickened with cornstarch/water mixture to use on rice or as extra sauce to serve with meat.

This is a Portuguese donut and is absolutely wonderful when served hot.

Malasada's

Yields: 5 dozen

• 1 pkg. active dry yeast or 3/4 teaspoon
• 1 tbs. sugar
• 1/3 c warm water
• 8 c flour
• ½ c sugar
• 1 tsp. salt
• 2 c milk, scalded
• ½ c butter or margarine, melted
• 8 eggs, beaten
• Oil for frying

1. Dissolve yeast and 1 tbs. sugar in water.
2. Let rise until double in size
3. In large mixing bowl, combine flour, sugar and salt. Make well in the center.
4. Add milk, butter, eggs and yeast mixture.
5. Beat thoroughly to form a soft smooth dough.
6. Cover and let rise until doubled.
7. Heat oil to 375°.
8. Spoon teaspoons of dough into fat and fry until browned. Drain on absorbent paper towels.
9. Shake in bag with sugar or cinnamon sugar and serve hot.

This tasty treat is a Filipino eggroll. Always the most popular item of any cookout here in Hawaii.

Lumpia

• 1 tbs. oil
• 2 cloves garlic, minced
• 1 cup string beans, slivered
• 1 small onion, minced
• ¾ lb. ground pork or beef
• 1 small carrot, shredded
• ½ pkg. Bean sprouts
• 1 pkg. Lumpia wrappers
• salt and pepper to taste
• oil for frying

Lumpia Sauce

• ¼ cup soy sauce
• ¼ cup vinegar
• 2 green onions, chopped
• 2 tbs. Roasted sesame seeds
• 2 cloves garlic, minced
• dash of red pepper flakes

Combine ingredients and use for dipping.

Neither of us had tried Manapua before moving to Hawaii, but it’s found in all the convenient stores much like hot dogs are found on the mainland. Our favorites are filled with Char Siu, so we’ve also provided a recipe for that.

Manapua (Savory Stuffed Buns)

Bun dough:

• 1 package dry yeast
• 3 tablespoons lukewarm water
• 2 cups warm water
• 1½ tablespoons cooking oil or shortening
• ¼ cup sugar
• ¾ teaspoon salt
• 6 cups sifted flour
• ½ tablespoon sesame oil

  Filling:
  

• 1 cup water
• 2 tablespoons cornstarch
• 2 tablespoons sugar
• ½ teaspoon salt
• 1 pound char siu, diced (see recipe below)
• Few drops red food coloring, optional

To prepare bun dough: Sprinkle yeast over 3 tablespoons water and allow to stand until yeast softens. To remaining water, add oil or shortening, sugar and salt, stirring until melted or dissolved. Cool. Add yeast mixture.

Place flour in a large mixing bowl or a heavy-duty mixer and add most of the liquid. Begin kneading. Add remaining liquid to make a very heavy dough. Continue kneading or mixing until you have a smooth ball that is beginning to show signs of long strands on the outside, indicating that the gluten has fully developed.

Remove dough from bowl and rinse out bowl. Pour sesame oil into bowl, return dough and turn it around until covered with a thin layer of the oil. Cover with plastic wrap. Allow to rise until double in bulk -- about an hour in a warm room. Placing the dough in the refrigerator and allowing it to rise there, 3-6 hours, develops the flavor. Proceed with the filling or gently deflate the dough and allow it to rise for a second time, which will further enhance the flavor.

To prepare filling: In a pot, stir cornstarch, sugar and salt in water until dissolved. Bring to a boil, reduce heat and simmer 1 minute, stirring constantly. Add char siu and, if desired, red food coloring.

To stuff and steam buns: Heat a steamer with plenty of water. Cut 12 (3-inch) squares of waxed paper and coat 1 side with ½ second coat of nonstick cooking spray.

Punch down dough and divide into 12 pieces. Roll each into a ball. Flatten into a circle about 6 inches in diameter. Make the dough as thin as you can and try to keep the edges thinner than the center.

Place the circle of dough in the palm of your hand. Spoon in a couple of tablespoons of filling, cupping the dough around it. Then, with the thumb and finger of the other hand, pinch the edges of the dough as if you were making a fluted edging on a pie crust. Pinch the folds together, twisting them as you do so.

Local manapua are usually served fold-side down, and Vietnamese manapua with the twirl of dough on top. Place the completed manapua on a square of greased waxed paper. Allow to plump up into a globe with a taut exterior. Place in steamer on their squares of paper about 1 to 2 inches apart.

Cover and steam vigorously for 15 minutes. If using a metal steamer, place a folded tea towel across top of steamer, holding it in position with the lid. This will prevent steam from dropping onto manapua. If using a bamboo steamer, this is not necessary. Remove steamer from heat, let stand 5 minutes, then open. Serve hot. Makes 12 buns.

Note: To bake manapua, brush top of buns with a little canola oil and bake 20 to 25 minutes at 350°.

Char Siu

• 4 pounds pork butt, cut into 5-by-3-by-2-inch pieces
• 2 tablespoons Hawaiian sea salt

Marinade:

• 1 cup sugar
• ½ cup soy sauce
• 2 tablespoons honey
• 1 tablespoon whiskey
• 1 teaspoon red food coloring
• ½ teaspoon Chinese 5-spice powder

Rub pork with Hawaiian salt and refrigerate 1 hour. Combine marinade ingredients. Soak pork in marinade in refrigerator 24 hours. Place meat on a rack over ¼ inch of water in a shallow roasting pan. Roast 1½ hours at 300°. Makes 4 pounds char siu, about 16 servings.

For those with bread machines, the Luscious Luau Bread contains all the best the islands have to offer; pineapple, coconut and macadamia nuts. YUMMMM!!

Luscious Luau Bread

Regular loaf:

• ½ cup water
• 2 tablespoons carrots
• ½ cup pineapple, drained well
• 2 cups white bread flour
• 1 teaspoon dry milk
• 1 teaspoon salt
• 1½ tablespoons brown sugar
• ¼ cup coconut
• 1/3 cup unsalted macadamia nuts, quartered or coarsely chopped
• Pinch cinnamon
• 1 teaspoon fast-rise yeast
• 2 teaspoons active-dry yeast

Large loaf:

• ¾ cup water
• 3 tablespoons carrots
• 2/3 cup pineapple, drained well
• 2¾ cups white bread flour
• 2 teaspoons dry milk
• 1½ teaspoons salt
• 2 tablespoons brown sugar
• 1/3 cup coconut
• ½ cup unsalted, coarsely chopped macadamia nuts
• Pinch cinnamon
• 1½ teaspoons fast-rise yeast
• 2 teaspoons active-dry yeast

Extra large loaf:

• 1 cup water
• ¼ cup carrots
• ¾ cup pineapple, drained well
• 3½ cups white bread flour
• 1 tablespoon dry milk
• 2 teaspoons salt
• 2 tablespoons brown sugar
• ½ cup coconut
• ½ cup unsalted, coarsely chopped macadamia nuts
• 1/8 teaspoon cinnamon
• 1½ teaspoons fast-rise yeast
• 2 teaspoons active-dry yeast

Place ingredients in bread machine in the order listed. Proceed, following bread machine manufacturer's instructions. This is a high-rising bread, perfect for the rapid cycle. Bake it on the white, sweet or rapid-bake cycles.

Delicious Japanese Desert. One of the best foods I’ve ever put in my mouth. This is a modification of a recipe we found on the web.

Butter Mochi

• ¾ cup Butter
• 2½ cups Sugar
• 4 Eggs
• 1 can Evaporated milk
• 2½ cups Mochiko Flour
• 2 tsp. Baking powder
• 12 oz. Coconut Milk
• 1 cup Shredded Coconut
• 1 tsp. Vanilla

Bake at 350° for 1 hour in a 9x13 pan or 325° in a pyrex pan (for thick slices). Bake at 350° for 30 minutes in two 9x13 pans (for thin slices). In either case check to be sure it is set in the middle. Use plastic knife to cut and place on wax paper or plastic wrap. This will stick to anything paper.

Kalua Pig is a popular Hawaiian dish. This version is prepared in the crock pot which ensures that the meat will be tender and easy to shred. Serve with two scoops rice and macaroni salad and you’ll swear you’re in Hawaii.

Crock Pot Kalua Pig

• 4 lb. pork butt
• ½ cup water
• Liquid Smoke
• Hawaiian salt

Trim the pork butt and pierce many time with fork. Rub with salt, then liquid smoke. Pour water into crock pot. Add seasoned butt. Cook on low for 16-20 hrs. Remove meat, shred and moisten with juices.

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