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 a boil. Reduce heat, cover and simmer for 30 minutes. Melt butter in a separate sauce pan, stir in flour until smooth.
Gradually mix with a whisk into broth mixture .Bring to a boil. Whisk in the mushroom soup and broth. Add rice and chicken and heat through.

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: to cook and/or brown food in a small amount or oil or shortening.

(Makes more than a gallon)
8-12 oz. packages of dried prunes (or 6 packages of prunes and 2 packages of apricots)
1 - 1lb. box brown sugar
3 tablespoons Hawaiian salt
1 1/2 cups lemon juice
10 whole cloves
1 large package of li hing mui
1 large package of lemon peel (diced)
3 tablespoons whiskey
3 tablespoons Chinese Five Spice

Combine all ingredients and mix well. Let mixture stand for one week, turning container upside down daily to thoroughly soak entire mixture. Do not refrigerate.

½ c. light Karo
1 stick butter
2 tbsp shoyu
½ c. sugar
¼ c. vegetable oil
2 pkg. 1.5 furikake
2 boxes cereal (chex)
1 box Bugles
1 can unsalted peanuts
1 pkg. less salt pretzels

Combine cereal, bugle, unsalted peanuts, and pretzels in a garbage bag.

Heat first 5 ingredients, then pour over chex cereal, mix well. Sprinkle 1 package furikake and mix. Heat oven to 250 degrees. Bake 30 minutes. Cool completely before packing.

5ib. chicken wings
1/3 c. shoyu
1/3 c. sugar
1 tsp. Mirin
1 clove garlic grated
¼ tsp. Ginger grated
pinch of Hawaiian chili pepper
½ c. green onion, finely sliced
½ c. flour
1 tsp. Salt
oil for frying

In a bowl combine shoyu, sugar , Mirin, garlic, ginger chili pepper and set aside.

In another bowl, combine flour salt. Coat wings with flour mixture. Let sit for one minute. Deep fry until golden brown. Immediately dip chicken into sauce mixture and soak for one minute. Remove and place in pan.

8 cup popped popcorn
2 tbsp. Melted butter
½ cup Mochi crunch
2 tbsp. Nori furikake
2 quart plastic bag

Directions:
Put popcorn into the plastic bag. Add melted butter. Close bag and shake vigorously. Add mochi crunch and nori furikake. Close bag and shake again to mix thoroughly.