Hawaiian Appetizers

Local Kine WontonsHawaiian Appetizers

1 quart oil for deep frying
2 (8 ounce) packages cream cheese, softened
2 tablespoons soy sauce
1 (12 ounce) package imitation crabmeat, flaked
1 (5 ounce) can water chestnuts, drained and chopped
5 green onions, chopped
2 (14 ounce) packages wonton wrappers
 
COOKING INSTRUCTIONS
Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).

In a medium bowl, mix the cream cheese, soy sauce, imitation crabmeat, water chestnuts and green onions.
 
Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Fold into triangles and seal edges with moistened fingers.

In small batches, fry the wontons in the hot oil 3 to 4 minutes, until golden brown. Drain on paper towels.
 
FOOTNOTES
Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

"Cream cheese and crab wontons Hawaiian style! Serve with sweet and sour sauce and Chinese mustard, or with sweet chili sauce. These can also be frozen." Wontons filled with cream cheese and imitation crabmeat are a favorite from Hawaii. Serve them with a variety of Asian-style sauces for dipping.


Lua Lau

1/2 pound salt butterfish, rinsed several times to remove excess salt
1/2 pound pork butt, cut into 1 inch cubes
4 boneless chicken thighs
1 tablespoon Hawaiian sea salt
8 leaves ti leaves
1 pound taro leaves
 
COOKING INSTRUCTIONS
Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
 
Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.

Place the bundles in a large steamer, and steam for 3 to 4 hours.

"Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed."

Mini Spam Sandwiches

10 slices white bread, lightly toasted
1/2 cup creamy salad dressing, e.g. Miracle Whip ™
1 (12 ounce) container Spam™ sliced into 1/4 inch thick slices
10 slices Cheddar cheese
10 thin pineapple slices

COOKING INSTRUCTIONS
Spread a thin layer of salad dressing on one side of each slice of bread. Place two slices of Spam side by side on 5 of the slices of bread. They should cover the slices perfectly. Place two slices of cheese over each layer of Spam, so that they cover the whole slice of bread. Place slices of pineapple over the cheese, trimming square to fit the sandwiches. Top with remaining slices of bread with the salad dressing on the inside. Trim the crusts if desired, and cut each sandwich into 4 equal squares.

FOOTNOTE
Learn how to manage your pineapple with our Cutting a Pineapple video.

"This is a simple and fast recipe that is great for snacking! Spam is a Hawaiian favorite, and you'll know why after eating these!" This is a simple and fast recipe that is great for snacking! Spam is a Hawaiian favorite, and you'll know why after eating these! 



  
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