Hawaii Recipes

1 pkg. hard salami (cut about 22 slices)
Cooked rice
Furikake
Cook salami. Pat off excess oil. Sprinkle furikake on cooked rice. Spoon seasoned rice onto each salami. Server in cupcake wrappers.
Variation: Mix Furikake (pickled vegetables) into rice. Top mix with some furikake.

2 cups (well packed) dried cod fish
3 tbsp. sesame oil
2 tbsp. shoyu
1 tbsp. sesame seeds
1 tbsp. paprika
1 tsp. garlic salt
1/2 tsp. ajinomoto
3 tbsp. raw honey
1/2 tsp. hot pepper flakes or cayenne
Wash cod fish with hot water and drain. Mix remaining ingredients and add to fish.

1/2 of whole tako, cut into bite size pieces
2 cups imitation crab, cut into bite size pieces
1 can abalone, cut into bite size pieces
Green onion, chopped
Hawaiian salt
Toasted Sesame seed
Chili pepper, minced
3 tbsp. Wesson oil
Heat Wesson oil; pour it over sliced tako. Add rest of ingredients and mix well.

2 pkgs. aburage
2 cloves garlic, minced
2 tbsp. sesame oil
3 tbsp. shoyu
3 tbsp. Japanese vinegar
2 tbsp. sugar
3 stalks green onion, minced
2 tbsp. sesame seed
Cut aburage into bite size strips. Mix rest of ingredients to make sauce. Pour sauce over aburage a little at a time, contnue mixing thoroughly. Chill and server

2 qts. Chicken broth
½ lb. Chopped mushrooms
1 c. chopped celery
1 c. diced carrots
½ c. chopped onions
1 tsp. Chicken bouillon
¼ tsp. Garlic powder
1 tsp. Dried parsley
¼ tsp dried thyme
¼ c. butter
¼ c. flour
1 can mushroom soup
½ c. white wine or chicken broth
3 c. cooked wild rice
2 c. cubed cooked chicken
Directions:
Mix first 9 ingredients and bring to […]

 
5 lb. boneless chicken (optional beef or pork)
squash (large squash)
4 bunch won bok cabbage
opae (dry shrimp)
1 box firm tofu
Directions:
saute chicken (bite size) with hawaiian salt
1 can chicken broth or bouillon cube
add 4 cups water and simmer
add squash (simmer 10 minutes)
add won bok stems (simmer 5 minutes)
add won leaves(simmer 5 minutes)
turn off and add firm tofu.
Saute: […]