Alohawear Hawaii, The Big Island of Hawaii

          This is a party pleaser:                                        2  large ripe papayas                                     peeled and sliced                                2  ripe avocadoes, peeled                                     and sliced                                6  ripe tomatoes, peeled                                     and sliced                                1  small purple onion,                                     sliced into thin rings                                   Boston or Manoa lettuce                      2 teaspoons  salt                        1 teaspoon  white pepper                     1/2 teaspoon  cracked black pepper                     1/4 teaspoon  sugar                     1/2 teaspoon  dry mustard                                   juice of 1/2 lemon                          1 clove  garlic, pressed                    5 Tablespoons  tarragon vinegar                          1/2 cup  vegetable oil                    2 Tablespoons  olive oil                                1  coddled egg (boil for                                      one minute), lightly                                     beaten                          1/2 cup  light cream         

What you need. CROCK POT Pork butt or shoulder. 2 cups Apple Cider 1/2 cup Liquid Smoke How to do it! Early in the day, put pork butt (or shoulder) in CROCK POT. <> Add Apple Cider & Liquid Smoke. <> Turn CROCK POT on LOW and leave it alone till evening. (Cook 9 - 10 hours) <> Take meat out of CROCK POT and shred. (Salt to taste) THAT'S IT!!! note: Use cheap cut of pork for this recipe.
THE EASY DIET PROGRAM

Lomi Lomi Salmon Yield: 2 Servings 4 oz Smoked salmon;finely chopped 1/2 c Green onion; sliced 1/2 c Tomato; peeled,chopped 2 tb Green pepper; chopped Mix all ingredients together with hands. Chill well before serving.

Aku Poke (Raw fish with seaweed) Yield: 1 Servings 1 lb Raw fish (aku or ahi) Hawaiian salt to taste 1 pt Limu manauea (ogo) 1 ea Red chili pepper Cube raw fish into 1-inch squares. Add salt to taste. Clean limu well, rinsing in water several times. Chop limu into 1 inch pieces. Combine fish and limu and mix with hands. Add pepper. Chill until ready to serve. Note: this may be served with octopus (poke he'e). Source: Ethnic Foods of Hawaii by Ann Corum.
SCRAPPLE select 3 pounds of bony pieces of pork. simmer in 3 quarts of water until the meat drops from the bone. strain off the broth,remove the bone taking care to get out all the tiny pieces,and chop the meat fine. there should be about 2 quarts of broth,and if necessary add water to make this quantity. bring to boiling,slowly add 2 cups corn meal,cook the mixture until it is thick mush,and stir constantly.add the chopped meat,salt,and any other seasoning desired, such as onion juice,sage,and thyme. pour the hot scrapple into oblong enamelware pans that have been rinsed with cold water.let stand until cold and firm,slice, and brown in a hot skillet. Enjoy!

Pipi Kaula (Hawaiian style Jerky) Yield: 1 Servings 2 lb Flank steak 3/4 c Soy sauce 2 tb Hawaiian salt 1 1/2 tb Sugar 1 ea Clove garlic;minced 1 ea Piece ginger; crushed 1 ea Red chili pepper; crushed (optional) Cut beef into strips about 1 1/3 inch wide. Combine all other ingredients and soak beef in the sauce overnight.If you have a drying box, place the meat in hot sun for two days, bringing it in at night. If drying in the oven, set oven to 175 degrees. Place meat on a rack such as a cake cooking rack. Place reack on a cookie sheet and dry meat in oven for 7 hours. Keep in refrigerator. Source: Ethnic Foods of Hawaii by Ann Kondo Corum.


Oven Kalua Pork
Yield: 6 Servings 3 lb Pork butt 2 c Water 1 ts Liquid smoke 1/4 c Hawaiian salt Place pork, fat side up, in a roasting pan or deep casserole. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in oven at 400~ for 3 hours. Remove from pan and shred pork. Source: 100 Years of Island Cooking by Hawaiian Electric Company

Chicken Long Rice Yield: 4 Servings 3 lb Chicken Water 1 ea 1/2" slice of ginger;crushed 1 ea Bundle long rice soaked in -water to soften Salt to taste 3 ea Stalks green onion Place chicken in a large pot and cover with water. Add ginger and bring to a boil; lower heat and simmer about 45 minutesto an hour, or until meat falls away from the bones. Remove chicken from broth and discard bones. Return chicken to broth and add long rice. Simmer until about half the broth is absorbed by the long rice. Season with salt and green onions just before serving. This is popular at moderm Lu'au. From: Ethnic Foods of Hawaii, by Ann Kondo Corum

Hawaiian Fish with Thai Banana Salsa Yield: 6 Servings 2 lb Hawaiian fish* 1/4 c Coarsely chopped cilantro Fresh cilantro sprigs Salt Salsa Ingredients: 1 Large firm-ripe banana 1 ts Oriental sesame oil 1/2 c Chopped golden raisins 2 tb Chopped fresh cilantro 1 ts Grated lemon peel 1 ts Japanese chili spice * - cut into 6 equal portions (see cooking basics) Instructions for preparing fish: Pat fish with chopped cilantro and saute (see cooking basics). Set fish on 6 warm plates; spoon salsa alongside. Add cilantro sprigs and salt to taste. Instructions for preparing Salsa: 1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan over high heat, brown banana well in sesame oil, about 8 minutes. 2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili spice.

LauLau Yield: 1 Servings 1/3 lb Butterfish or salmon 1 lb Pork butt (brisket o.k) 16 ea Luau leaves (see substitute) 8 ea Ti leaves Cut fish into 4 pieces and soak in water for 70 minutes. Cut pork butt into 4 pieces. Prepare luau leaves by stripping outer skin of stem and leaf veins to prevent itching in throat when consumed. Wash and remove tough ribs from Ti leaves. Lay 2 ti leaves on cutting board. Place 4 luau leaves in center. Place a piece of pork and a piece of fish on luau leaves. Fold luau leaves over meat and fish to form a bundle. Tie ends of ti leaves and steam for 3 to 4 hours. **** you may substitute 1 to 1 1/2 lb. spinach for luau leaves.

Poi Yield: 20 Servings 7 lb Poi 2 c Water Poi should be fresh, 1 or 2 days old. Freeze dried or bottled poi may be substituted, although the flavor is more bland. Squeeze poi from bag into bowl. Gradually add water, mix with hands until smooth, the consistency of thick paste. Store, covered, in a cool place. Serve at room temperature. If poi is kept at room temperature for several days, it will gradually become sour. If refrigerated, it will sour more slowly but should be covered with a layer of water. It may be mixed with more water when ready to serve as it hardens when cold. Source: The Hawaiian Luau Book - Mae Keao.

HAUPIA (HAWAIIAN COCONUT DESSERT) Yield: 20 Servings 2 ea 3 1/2 oz. can coconut 5 c Milk; hot 1/2 c Cornstarch 1/2 c Sugar Measure 1/4 cup coconut and set aside. In a bowl pour hot milk over remaining coconut and let stand 30 minutes. Strain through cheese cloth, squeezing out excess liquid. Discard coconut. In sauce pan combine cornstarch and sugar. Stir in flavored milk. Cook, stirring constantly until bubbly and thick. Pour into greased baking dish. Sprinkle with reserved coconut. Chill until firm.

Royal Hawaiian Wedding Cake Yield: 12 Servings Ingredients For Cake: 1 1/2 pk Butter recipe cake mix 1/3 c Light rum 6 oz Instant vanilla pudding 1 1/2 c Water 4 ea Jumbo eggs 1/4 c Salad oil Ingredients For Frosting: 6 oz Crushed pineapple w/juice 4 oz Instant vanilla pudding 1/3 c Light rum 2 pt Whipping cream; whipped Coconut; for garnish Mix all cake ingredients for cake and divide into (3) 8 or 9 inch greased and floured cake pans and bake at temperature listed on the box. Divide each layer into 2 layers-so you end up with 6 layers total. Soak the pineapple with the rum for about 30 minutes. Mix in pudding and let sit until in a gelled state. Whip the two pints of heavy whipping cream, (put metal mixing bowl in freezer along with beaters before whipping for best results-I also put pints into freezer for several minutes before whipping too.) Whip cream until firm-watch it so it doesn't become butter-that's going too far! Then fold in the pudding mixture into the whipped cream-carefully. Toast the coconut in oven til lightly browned. Alternate layers of cake with layers of thick whipped cream. Garnish with toasted coconut and cover with plastic wrap tightly and place in refrigerator until the next day. I have found that if you do not wait and let these flavors meld for atleast 8 hours, you end up taking a bite of cake and frosting that has pieces of pineapple loaded with rum and just doesn't taste good

Guava BBQ Ribs 3 lbs. pork ribs MARINADE: 2 c. ketchup 2 tsp. garlic, minced 1/4 c. whiskey 1 3/4 c. shoyu 1/4 c. Chinese parsley 2 c. honey 2 c. guava concentrate, freezer section of store 1/2 c. lemon grass, chopped 1 tsp. ginger, minced Combine all marinade ingredients. Mix thoroughly and set aside. Bring ribs to a boil in salted water and simmer for 15 minutes. Drain ribs and cool, add ribs to marinade and place in refrigerator for 2 hours. Broil ribs on broiler and baste frequently with marinade.

UNCLE Joe says ALOHA to ALL.

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