Hawaii Recipes

5 lbs. chicken thighs
1 cup mayonnaise
2 tbsp. Parmesan cheese
2 tbsp. chopped parsley
2 tbsp. chopped green onion
1 tsp. dry mustard
1 tsp. shoyu
1/2 tsp. pepper
1 1/2 cup dry bread crumbs or corn flake crumbs

Salt chicken. Mix all ingredients except bread crumbs or corn flakes. Add chicken and coat with this mixture. Roll chicken in crumbs. Bake on foil lined pan for 1 hour at 350 degrees.

5 lb. box chicken thighs, deboned
6 tbsp. flour
3/4 cup cornstarch
6 tbsp. sugar
2 tsp. salt
7 tbsp. shoyu
3/4 tsp. aji (optional)
3 stalks green onion
2 cloves garlic, minced
1/2 inch ginger, minced
2 eggs

Mix all ingredients with chicken and soak overnight. Fry in atleast 1 inch of oil. If using chicken wings, disjoint parts before soaking. Thighs may be chopped in half.

5 lbs. chicken
4 tbsp. flour
8 tbsp. cornstarch
8 tbsp. rice flour
4 tsp. salt
4 tbsp. shoyu
3 eggs
2 tsp. garlic, minced
4 tbsp. green onions, chopped

Combine all ingredients except the chicken; mix well. Add chicken and coat well. Marinate overnight. Deep fry chicken.

1 (1 1/8 oz.) package NOH kim chee mix
3 lbs. skinless and boneless thighs
1/2 cup flour
1 tsp. salt
1 tsp. paprika
1/2 cup oil

Mix together the kim chee mix and chicken thighs. Set aside for 20 minutes. Combine flour, salt and paprika in a plastic bag. Coat a few pieces of thighs at a time. Dust off excess flour. Pour oil into large baking pan. Place chicken pieces and bake until brown on both sides in 425 degrees for 30 mintues.

2 to 4 lbs. chicken wings
Salt
Flour
Oil for deep frying

Salt chicken lightly, dredge with flour and deep fry.

Korean Sauce:
1/2 cup shoyu
4 tbsp. sugar
1 clove garlic, crushed
1 whole skin of chili pepper, chopped
1/4 cup thinly sliced green onions
1 tsp. sesame oil

Combine the ingredients and dip the hot cooked wings to coat thoroughly.

5 lbs. chicken
Salt
Pepper
Flur
1 or 2 garlic cloves, mashed
Oil for frying

Salt and pepper chicken pieces and dip flour. Heat oil, add 1 to 2 garlic cloves. Fry chicken pieces.

Special Aloha Sauce:
1/2 cup shoyu
6 tbsp. sugar
1 clove garlic
1 stalk green onion, chopped
1 tbsp. Wine or sherry
1 tbsp. Worcestershire sauce
Few drops Tabasco

Prepare sauce – combine all of the ingredients and soak or pour sauce over chicken while still hot.

1/4 cup shoyu
2 tsp. sugar
1 tsp. sake
1/4 tsp. MSG
1 1/2 lbs. drumettes
1 sheet nori
1/2 cup cornstarch

Combine shoyu, sugar, sake and MSG. Marinate drumettes in above mixture for 3 hours, or longer. Cut sheet of nori in half, then into 1 inch wide strips. Roll drumettes in cornstarch, wrap in nori. Deep fry until golden brown. Drain on paper towels.

5 lbs. chicken thighs
1/4 cup oyster sauce
1 tbsp. Hawaiian salt
4 to 5 cloves garlic, minced
Sugar, dash only
Black pepper, dash
1/2 cup sake

Marinate chicken in seasoning overnight or for 4 to 5 hours. Place flour in brown paper bag. Place chicken in paper bag; shake; fry.

Lumpia wrappers
1 lb. ground beef
1 lb. ground pork
1 can Spam
1 sm. round onion, minced
1 can water chestnuts, chopped
1 pkg. bean sprouts, chopped
Garlic
Garlic salt
Black and red peppers

Cook ground beef and pork with garlic; drain. Add Spam, round onions and water chestnuts. When Spam and onion are cooked, add bean sprouts. Season with garlic salt and peppers.

To wrap Lumpia: Place single wrapper on flat surface. Place 2 heaping tablespoonfuls of filling on wrapper about 1/2 from bottomand center. Fold over bottom of wrapper over filling. Fold both sides in. Continue rolling until it reaches the top edge of wrapper. Moisten edges; finished roll should look like a log.

Fry Lumpia in 1/2 inch of oil. Drain well by elevating one end on paper towels.

Wonton Pi (wrappers)
1 can Spam (low sodium) grated
1 can water chestnuts, chopped
6 shiitake, chopped
1/2 lb. fresh shrimps, chopped
1 egg
2 tbsp. oyster sauce
Leaf onions
Shoyu (just a drop)
Oil for deep frying

Mix all ingredients together in a bowl. Wrap about a teaspoon of mixture on Wonton Pi. Deep fry.