Hawaiian Appetizers

Baked Spicy Shrimp
Aloha Bread
Shrimp Pupu
Aloha Bouillabaisse
Crazy Coconut Rice
Manapua
Rumaki
Oriental Somen Salad
Portuguese Bean Soup
Oxtail Soup
Hawaiian Bread I
Hawaiian Bread II
Hawaiian Bread III
Hawaiian Chicken Kabobs
Hawaiian Style Meatballs
Local Kine Wontons
Lau Lau
Mini Spam Sandwiches

Aloha Bouillabaisse

1 tablespoon olive oil
2 tablespoons champagne
3 ounces island fish
1 pound shrimp
3 pieces mussels
2 pieces scallops
1 crab leg, cut
14 ounces bouillabaisse base
Bouillabaisse base
1 teaspoon olive oil
1 tablespoon Maui onion
Pinch ground fennel
Pinch crushed red chilies
Pinch fresh cracked pepper
2 tablespoons leeks, chopped
4 tablespoons celery, chopped
1/2 teaspoon garlic, minced
1/2 teaspoon thyme
Pinch of saffron
Shot of champagne
3/4 cup whole pear tomato
6 fluid ounces fish stock
Salt, to taste

Prepare base:
Sweat onion in olive oil, add fennel, crushed chilies and fresh pepper. Add leeks and celery, saute another couple of minutes. Add garlic, thyme and saffron, toss and deglaze with champagne. Add tomatoes, stock and simmer for 15-20 minutes, add salt to taste.

To serve:
Saute fish, mussels, shrimp and scallops. Deglaze with a shot of champagne, add in bouillabaisse base, then crab. Cover and cook until shellfish opens. Transfer to a bowl and garnish with croutons. Makes 1 serving.

Crazy Coconut Rice

2 cups basmati rice (white)
1 cup water
1-1/2 cups lite coconut milk (Or I used 1/2 cup "Thai Kitchen" pure coconut milk and 2 cups water.)
3/4 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. cardamom
cooking spray to coat pan - or a TBS. or 2 of oil
1 small red chili, seeded and minced
1 carrot, cut julienne strips
1 stalk lemon grass, cut into 2 inch pieces
1/2 tsp. salt
1 cup frozen peas
toasted coconut (optional)

Place rice in a large bowl and pour water and coconut milk over it. Stir and set aside. In a large skillet, heat oil and saut cumin, cinnamon, cardamom, chile, and carrots over med-high heat for a minute. Stir in lemon grass, salt, and rice with soaking liquid. Bring to a boil, cover pan, reduce heat, simmer for 15 minutes. Stir in peas, cover and simmer another 5 minutes. Remove lemon grass and garnish with toasted coconut.

Manapua

1 tablespoon oil
1/4 cup chopped dired shrimp
3/4 pound char siu, diced
4 water chestnuts, diced
1 stalk green onion, chopped
2 teaspoons shoyu
2 teaspoons oyster sauce
1/4 teaspoons sugar
1/4 teaspoon salt
1 package hot roll mix (13-3/4 ounces)

Heat oil in wok or skillet. Add rest of ingredients except hot roll mix; fry slightly. Prepare hot roll mix according to package directions. Let rise until doubled. Knead on floured surface until smooth and elastic. Pinch dough into twelve 1-1/2 inch balls. Flatten pieces of dough, keeping center thicker than edges. Put a tablespoonful of meat mixture in center. Form buns by pinching edges together to seal filling. Place on wax paper squares, seam side down. Cover and let rise until doubled. Steam 15 minutes. Makes 1 dozen.