Published
February 20th, 2008
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Salad Recipes |
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by Ray Ching
- 4-5 large potatoes, sectioned
- 1 cup elbow macaroni cooked, air dried, then refrigerated
- 4-5 large hard boiled eggs, finely chopped and thoroughly cooled
- 1-2 carrots shredded
- Vidalli sweet onion-finely chopped-add to your liking
- 2 celery stalks-finely chopped
- 2-3 sweet pickles to taste-chopped or equal amount of sweet pickle relish
- 1-2 Tbsp Olive Oil
- 1/2-1 cup frozen peas cook and refrigerate-add amount to your liking
- 2 stalks green onion-chopped
- salt and pepper to taste
Optional Ingredients:
- *1/2 can tuna in oil
- *Milk may be added for a creamier texture
- *French’s mustard to taste
Dressing:
- 1 cup Best Foods or Hellman’s mayonnaise, will require more before serving
- * optional-1/2 cup Zesty Italian dressing mix ahead, refrigerate before starting potatoes.
- 2 T. pickle juice (or less) or may substitute Marukan rice vinegar (lower acid content)
Boil potatoes until tender, cut into cubes. Brush cooling potatoes with Olive Oil and allow potatoes to cool overnight in sealed container. Cook then drain the macaroni. Allow macaroni to air dry completely, refrigerate untill cooled completely. Blend to a smooth consistency, a 1/2 cup-1 cup of the cubed potatoes with a little milk. Combine all ingredients into large container. Mix completely. Allow mixed ingredients to sit several hours to overnight to absorb the flavors. Prior to serving, add any additional mayonaise and/or milk as desired. Adjust ingredients to suit your particular taste.
Published
February 20th, 2008
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Seafood Recipes |
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by Ray Ching
- Can of Coco Lopez coconut syrup
- 1/4 cup all-purpose flour
- 1 pound cleaned and deveined shrimp
- Captain Morgans Coconut flavored Rum
- 1/4 cup coconut flakes
- 1 can tidbits or crushed pineapple
- Batter made from Coconut syrup and flour.
Marinade shrimp in rum 20 minutes (or more).
Lightly coat shrimp in flour, dip in batter, then lightly roll in coconut flakes. Deep fry until golden brown.
Taro and Ti Ono Ono dip
Combine and whisk (white)Tapioca pudding and add just enough Coco Lopez to sweeten mixture. Add Pina Colada for flavor or Blue Curacao liquer. Add crushed pineapple tidbits.Dip shrimp into and enjoy! Served on a bed of shredded lettuce with scoop rice and mac salad. Ono.
Published
February 20th, 2008
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Pork Recipes |
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by Ray Ching
Ingredients
- 1 1/2lbs. pork tenderloin, trimmed of undesireable fat.
- 1/2 cup lilikoi juice
- 1/4 cup olive oil
- 2 tablespoons Curacao orange-flavored liqueur
- 1/4 cup light brown sugar
- 1/4 cup reduced salt soy sauce
- 1 tablespoon Asian-style chile sauce
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon Alaea sea salt
- tiny pinch of basil-optional
Sauce:
1 tablespoon cornstarch mixed with 1 tablespoon cold water. Place the pork tenderloin in a zip lock plastic bag or shallow dish. Whisk together all of the marinade ingredients. Pour half the marinade over the tenderloin, turning to coat the meat. Seal the bag or cover the dish. Marinate for at least 2 hours or up to 8 hours, turn periodically. Set aside the reserved marinade for making a sauce.
Preheat the oven to 400 degrees. Heat a large, oven proof skillet over medium-high heat. Remove the tenderloin from the marinade-discard the marinade- and place in the skillet. Sear on all sides until browned, about 5-8 minutes. Place in the oven to finish cooking for about 25 minutes depending on the size of tenderloin or until the tenderloin reaches a temperature of 155-160 degrees. Remove from the oven and transfer to a serving platter to rest about 10 minutes before slicing.
An den, in a small saucepan, heat the reserved marinade over medium heat, Add the cornstarch mixture and continue heating, stirring until the mixture is thick enough to coat the back of a spoon, If the sauce is too thick, thin with a little water. Slice the pork tenderloin and serve with the sauce.
Note: this sauce works well with chicken. Makes 4 servings
Published
February 20th, 2008
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Seafood Recipes |
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by Ray Ching
Marinade:
- 1/2 cup sesame oil
- 1/2 cup vegetable oil
- 1/2 cup soy sauce
- 1/2 cup rice wine (sweet mirin)
- (optional) Chopped green onions
- 1 tbsp peeled, thinly sliced ginger
- 2 medium cloves
- coarsely chopped garlic
- Juice of 2 limes
Marinade: Combine oils, soy sauce, wine, ginger, garlic, onion and lime juice in a covered container. Refrigerate at least 3 hrs to overnight. Taste and adjust if necessary.
Fish:
- 2oz sesame seeds
- Ahi tuna fillets 6-8 oz each
- lime slices for garnish
Fish: Preheat oven to 300 degrees. Toast sesame seeds on cookie sheet for 3-5 minutes. Preheat grill or broiler for 20 minutes. Place tuna fillets in an 11x7x2″ pan. Pour the marinade over the tuna, reserving 1/3 cup to spoon over the finished fish. With a little vegetable oil on a clean cloth, wipe the preheated grill from the back to the front. The grill will be the right temperature if you can place your hand over the white ash coals, about 1″ from the grill and count “one-one-thousand”. Measure tuna at the thickest point and cook 8 minutes to the inch for medium. Turn the fillets and brush on some of the marinade while the fish is cooking. Serve on a warm platter with lime slices, top with green onions if desired and add a dusting of sesame seeds and the reserved marinade, heated if desired.
Published
February 20th, 2008
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Chicken Recipes |
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by Ray Ching
- 1 cup Shoyu or 3/4 cup Kikkoman soy sauce plus 1/4 cup water
- 1/2 cup chicken broth
- 1 whole star anise (mashed)
- 3 lb. fryer chicken
- 1 tsp hoisin sauce
- 2 Garlic cloves, smashed
- 1/2-3/4 cup Dark brown sugar depending on sweetness desired
- 1/4 cup sherry or white wine or sake
- Optional-Vidallia sweet onions, quartered and added mid way during cooking
- 2 T honey
Combine all incredients in crockpot and place on high for 4 hours plus or until meat falls of bone. Garnish with Chinese parsley and green onions This works well in a pressure cooking with reduced cooking time.
Published
February 20th, 2008
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Seafood Recipes |
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by Ray Ching
- 1 lb salted salmon
- 4-5 large tomatoes chopped
- *optional Hawaiian Chili pepper water or small amount of Spicey V-8
- 2 medium Maui onions, chopped
- 2 bunches green onions, chopped
Soak salmon in water for 2-3 hours, changing water several times. Drain and remove skin and bones. Shred salmon with fingers. Place fish, tomatoes and onions into bowl. Refrigerate until well chilled. Top with thin layer of cracked ice and green onions approx. 1hr prior to serving. If unsalted salmon is used, rub fish with Hawaiian salt and let stand overnight. Rinse and soak in water 1-2 hrs.
Published
February 20th, 2008
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Pork Recipes |
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by Ray Ching
- 6 lb pork butt
- 2-1/4 teaspoon Coogan’s Liquid Smoke
- 1/2 cup Alaea Hawaiian Sea Salt
- 4 cups water
Preheat oven to 400 degrees F. Place pork fat side up in a roasting pan or deep casserole dish. Combine water and liquid smoke and pour over meat. Sprinkle pork with salt. Cover with foil and seal well to maintain steam. Roast in oven for three hours. Remove the pork from pan and shred with two forks. Add additional salt to full flavor Makes six servings.
Published
February 20th, 2008
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Taro Recipes |
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by Melissa’s World Variety Produce, Graham Kerr
- 1¾ lbs taro root
- 1 tsp light olive oil
- 1 large onion (use Sweet Onion) finely diced
- 2 Jalapeno chili cored seeded and finely diced
- ½ cup egg substitute
- ½ tsp salt
- 1 cup carrot grated
- 3 Tbsps Italian Parsley chopped
- ½ cup all-purpose flour
Place the taro in a large steamer, cover, and steam for 30-40 minutes, or until very tender. Cover with cold water, then peel when cool enough to handle. Cut each taro root into several pieces and beat with an electric mixer until it has the consistency of smooth paste
Preheat the oven to 450 degrees. Warm the oil in a large frying pan over medium heat. Sauté the onion and jalapenos until very soft but not browned, about 10 minutes.
Add the egg substitute, salt, carrot, and parsley to the taro paste. Add the onion mixture and combine well.
Cover a large plate with flour. Scoop about twelve 1/8th cup balls of the taro mixture onto the plate and dust with flour. Using the palm of your hand, flatten each ball into a patty about ½ inch thick. Lay the patties on a greased cookie sheet. Lightly coat the tops of the cakes with cooking spray and bake in the preheated oven for 10 minutes. Turn the patties and bake for 10 minutes more, or until golden brown.
Nutritional analysis per serving: Calories 131, Protein 7g, Fat 2g, Calories From Fat 15%, Cholesterol 0mg, Fiber 3g, Sodium 273mg.
Published
February 20th, 2008
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Taro Recipes |
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by Aulani Vaughn
- Taro Corm
- Pan of Salted Water
- Fresh Water
1. Peel taro root thoroughly and cut into quarters.
2. Boil the taro in salted water until very tender. This step is important since thorough cooking is necessary to remove the calcium oxalates present in taro that cause mucous membranes to itch.
3. Once tender, drain and set aside to cool. It is during the cooling process when cooked taro developes its sticky or gummy characteristic.
4.Place the cooled taro pieces in a blender, add water one cup at a time and blend until the desired consistency is reached. At that point, it’s ready to eat. Store leftovers in a bowl to which you have added a layer of water on top to prevent drying out. For sour poi, let it sit out for a day. Fermentation will take place, and that characteristic sour taste will develop.
Published
February 20th, 2008
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Taro Recipes |
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by Ray Ching
- 2 cups taro leaves
- 1 small bunch young shallots (spring onions)
- 2-3 tbsp flour
- 3 tbsp butter or margarine
- 5 cups coconut milk
Melt and combine butter and flour in a saucepan. Add coconut milk slowly and let the mixture thicken over a low fire. Add diced shallots and taro leaves (with stems and veins removed). Add salt and pepper to taste. Simmer for 2-3 minutes and serve.
I'm a horticultural enthusiast. My life is deeply shaped by my plant passion. I am decidedly tropical, influenced by having lived on Guam, by life on Hawaii as a young child, and a deep infatuation for fruit and veggies common to the tropics..
MikeV