BBQ BEEF RIBS (Luau style)
1 cup soy sauce
6 tablespoons dark brown sugar, firmly packed
1 cup water
2/3 cup dry sherry
2 teaspoons pure ground hot red chili or to taste
2 teaspoons Chinese five spice powder
3 teaspoons minced fresh ginger
2 teaspoons minced fresh garlic
4 to 6 pounds beef short ribs
1. To prepare sauce: in a small saucepan combine all the ingredients. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool. Set it aside until you are ready to marinate the ribs.
2. To barbecue the ribs: two hours before your barbecue, spread the ribs out in a roasting pan, large enough to hold them in a single layer. You may need to divide the meat between two pans. Pour the sauce over the ribs, making sure all the meat is well covered. Turn and rub the ribs with the sauce several times during the marinating period. Refrigerate until ready to cook.
3. When the fire is ready, position the rack 3 inches above the heat source.
4. Remove the ribs from the marinade and reserve the marinade in a bowl or pitcher, including any excess scraped off the ribs. Bring the marinade in a saucepan to a boil and cook, boiling for 5 minutes. Set aside.
5. Place the ribs on the grill and sear for 10 minutes on each side.
6. Spoon on the reserved marinade at little at a time after each turn. Cook for 5 minutes, then turn and baste the second side.
7. Continue turning and basting every 5 minutes until the ribs are done, 30 to 40 minutes. The meat should be slightly pink on the inside and crusty brown on the outside. Yield: 2 2/3 cups sauce, serving 4 to 6 people.
CHOCOLATE COATED BANANAS
10 firm bananas
10 flat wood skewers
1 cup semi-sweet chocolate pieces
3 tbsp shortening
Peel and cut a small piece off the tip of each banana; insert skewers into cut ends. Place in freezer for 3 hours or longer until frozen. Just before serving, put chocolate and shortening into small mixing bowl. Microwave at 50% power for 2 1/2-4 minutes or until most pieces are shiny and soft; mix well. Immediately dip bananas into chocolate, turning as necessary until bananas are coated. After serving, wrap and freeze any remaining coated bananas. Makes 10 servings.
DRAGON’S BREATH WINGS
¼ cup soy sauce
¼ cup dry sherry
1 tbsp sesame oil
1 tsp crushed garlic
1 tsp Five Spice powder
hot sauce to taste
chicken wings
Mix up ingredients in large container. Add cut up chicken wings and marinate in refrigerator overnight, shaking container once in a while. Broil 15 minutes on each side, 6 inches from heat. Also good for the grill.
HULI HULI CHICKEN
5 lbs. chicken
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 Tbsp sherry or aji mirin sweet rice wine
1 piece ginger root, crushed
1 clove garlic, crushed
Marinate for at least 4 hours or overnight. Arrange chicken skin side up on rack of broiler pan. Broil 6 to 8 inches from unit in oven for 10 minutes on each side. Baste with marinade and turn pieces over and baste again, until done. Great on BBQ Grill.
ISLAND CURRY
1/2lb grated coconut
1 qt. milk
4 Tbsp butter (no margarine)
2 1/2 tbsp curry powder
3 cloves sliced garlic
Small piece of ginger
2 big onions
3 Tbsp flour
Cook coconut and milk in one double boiler on low heat for an hour. Cook together for 5 minutes, butter, curry powder and flour. Add the sliced garlic onions and ginger and cook for 1/2 hr. Mix all together and cook over water for at least 3 hrs. Strain. No salt should be added until just before serving. A cup of cream added just before serving is a compliment to the curry. You can use chicken, veal, lamb, fish, lobster, or shrimp in the sauce. Always serve this with rice and the usual condiments. Note: The key to making this curry sauce is to make sure you cook it above water. This is why I said use a double boiler. This will help you keep from scorching it.
KALUA PIG
4 pounds pork butt
2 tablespoons salt
2 tablespoons liquid smoke
1 banana leaf
4-6 ti leaves
With a sharp knife, make several shallow long cuts along the roast. Rub with salt and liquid smoke. Wrap with banana leaf. Cut the ribs from the ti leaves and wrap over the banana leaf. Oddly enough the best place to get ti leaves is your local florist. Tie securely with twine. Cover with aluminum foil and place in refrigerator over night. Next day, remove foil and place in a shallow pan with water. Place in smoker at about 220 degrees for 6-8 hours. When done, remove leaves and shred pork. Traditionally this is served with poi and sweet potatoes, but it's great on a sandwich too.
KALUA PORK (oven)
3 lbs pork butt
2 cups water
1 tsp liquid smoke
¼ cup salt
Place pork fat side up in a roasting pan or deep casserole dish. Combine water and liquid smoke and pour over meat. Sprinkle with salt. Cover and roast at 400* F for 3 hours. Remove and shred pork. Good with sweet potatoes. Makes about 6 servings.
MANGO BREAD
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 1/2 cups sugar
1/2 cup shredded coconut
1/2 cup chopped nuts
2 cups chopped mangoes
3/4 cup salad oil
3 eggs, beaten
2 tbsp vanilla
Preheat electric oven to 350 degrees F. Grease a 9 X 5 X 3-inch loaf pan. Sift flour with soda and cinnamon into mixing bowl. Stir in sugar, coconut and nuts. Add remaining ingredients and mix well. Pour into prepared pan and bake for 1 hour and 15 minutes or until done. Makes 1 loaf.
POLYNESIAN KABOBS
20 oz pineapple chunks In syrup
6 tbsp soy sauce
3 tbsp honey
1 tbsp dry sherry
1 tsp grated orange peel
1/8 tsp garlic powder
2 lb cooked ham, cut into 25 cubes (1 inch)
1 lb thick sliced bacon
25 lb stuffed olives
25 cherry tomatoes
Drain pineapple; reserve syrup. Blend syrup, soy sauce, honey, sherry, orange peel and garlic powder in large bowl; stir in ham cubes. Cover; refrigerate 1 hour, stirring occasionally. Cut each bacon slice crosswise in half; wrap pineapple chunks with halved bacon slices. Thread bamboo or metal skewers with a wrapped pineapple chunk, an olive, another wrapped pineapple chunk, a marinated ham cube and a cherry tomato. Place skewers on rack of broiler pan; brush with marinade. Broil 3 to 4 minutes on each side, or until bacon is crisp.
POTSTICKERS
Dumplings:
3 cups all purpose flour
1/2 cup warm water
1/2 cup cold water
Filling:
1 1/2 lbs regular ground pork (with some fat)
1 egg
2 tablespoons cornstarch
1 teaspoon wine
1/2 lb shrimp meat, chopped (optional)
10 ounces Chinese white cabbage (bok choy), chopped
1 tablespoon green onion, chopped
1 teaspoon ginger, chopped
3 tablespoons soy sauce
1 tablespoon salt (or to taste)
2 tablespoons sesame oil
3 tablespoons oil
Add the warm water to the flour and stir well, then add the cold water. Knead the dough, cover it with a towel, and let it sit for at least 20 minutes. In a bowl, mix together thoroughly the pork, shrimp, green onion, ginger, bok choy, salt, soy sauce, sesame oil, egg, cornstarch, and wine. This will be the filling for the dumplings. Turn the dough onto a lightly floured cutting board and knead until it is smooth. Cut the dough into 40 equal pieces. Use your hand to flatten each piece of dough, and roll it into a thin pancake approximately 3 inches across. Place 1 tablespoon of the meat mixture in the center of the dumpling and fold the skin in half, forming a semicircle or half-moon shape. Press to seal the edges. Heat a flat frying pan and add 3 tablespoons of oil. When oil is ready, add the dumplings. Make sure the dumplings do not touch. (Cook in batches if
necessary). Cover the pan and cook the dumplings on high heat for 5 minutes. Sprinkle with cold water, cover and cook for a further five minutes. (Adding
cold water will steam the top of the dumplings). Repeat until the bottom of the dumplings are a golden brown color (usually 3 times).Serve the dumplings immediately with soy sauce. Makes about 40 dumplings.
RUMAKI
bacon
chicken livers
water chestnuts (canned)
toothpicks
Marinade:
1/3 cup soy sauce
2 tbs brown sugar
1 tbs prepared mustard
Mix marinade and marinade chicken livers and water chestnuts. Take strips of bacon sliced in half and roll around a piece of chicken liver and water chestnut. Secure with tooth pick. Broil 15-20 minutes, 6 inches from heat. Baste with marinade occasionally until bacon is crisp.
SPAM MUSUBI
5 cups Cal-Rose short grain type rice
12 oz can Spam
1/4 cup sugar
1/4 cup soy sauce
1 garlic clove, mashed
Furikake nori
6 sheets musubi nori
Cook rice and allow to steam, then cool. Cut Spam into 12 slices, 1/4 inch thick. Cook in mixture of sugar, soy sauce and garlic. Set aside. Cut nori in half width-wise (so you get a wide piece versus a thin, narrow piece). Set aside. Using a spam musubi press, place a piece of nori on a plate. Position musubi press on top so the length of the press is in the
middle of the nori (width-wise). The press and the width of the nori should fit exactly the length of a slice of Spam! Add rice so it fills half of the press. Press down with the flat part of the press to compact the rice. Sprinkle furikake nori then add a
piece of Spam. Cover with more rice. Compact the rice again. Remove from the press by pushing the whole stack down while lifting off the press. Then fold nori over. You can also add a thin slice of egg omelet in the center or little bits of pickled ginger. Can also be made with teriyaki chicken if you're not a Spam lover.