Hawaiian Entrees

Seared Poke
Mochiko Chicken
Lamb Steaks with
      Mango Cutney
Chicken or Pork
      Adobo
Chicken Tofu
Manapua
Baked Ahi
Shoyu Chicken
Grilled Ahi with Mango Salsa
Sweet & Sour Spare Ribs
Almond and Coconut Crusted Tilapia
Number One Egg Bread
Grilled Hawaiian Chicken/PineappleSandwich
Hawaiian Chicken
Hawaiian Beach Shrimp
Hawaiian Chicken II
Hawaiian Chicken Kabobs
Hawaiian Chicken Salad
Char Sui
Kalua Pig
Maui Onion Crusted Ahi Steak
      with Mushroom Ragout
Seared Ahi with Honey Mustard Sauce
Seared Toasted Macadamia Nut Mahi Mahi
Shutome (Swordfish) with Macadamia Nuts
Lomi Lomi Salmon
Char Siu
Chicken Long Rice
Hawaiian Beef Ribs
Sweet-And-Sour Meatballs
Hawaiian Sausage Casserole

Mouth watering, finger licking good Hawaiian Entree Recipes.

Seared Poke

1 1/2 lb. Ahi(raw tuna) or preferred raw fish, cut into cubes(3/4 inch to 1 inch).
1/4 tsp. Macadamia nut or sesame seed oil
1 Garlic clove, grated
Salt and Pepper to taste
Chilli Pepper
Soy Sauce

Combine Ingredients except for the soysauce. Mix together well. Refrigerate for 10 to 15 minutes. Before Searing, pour soy sauce over fish enough to coat fish cubes. Sear fish on high heat in approximately 2 tablespoons of oil in pan. Serve immediately.

Mochiko Chicken

2 lbs. chicken (thighs or breasts) cut into bite sized morsels
4 Tbsp. mochiko flour
4 Tbsp. cornstarch
4 Tbsp. sugar
5 Tbsp. soy sauce
1/2 Tsp. salt
1/4 cup chopped green onions
2 beaten eggs
2 cloves minced garlic
oil for frying

Mix all the ingredients in a large bowl (except for the oil) and add in chicken. Mix well and marinate chicken overnight. Fry marinated chicken in oil until golden-brown. Drain oil form chiken on paper towels and newspaper. Eat!

Lamb Steaks with Mango Cutney

4 lamb leg center-cut steaks, 1-inch thick

Chutney:
3-1/2 pounds green mangoes
4 ounces fresh ginger, diced
3-1/2 cups sugar
1-1/2 cups vinegar
4 tablespoons Worcestershire sauce
2 large cloves garlic, minced 1 cup onion, chopped
1/2 cup seedless raisins
1/2 cup white raisins
3/4 cup lime juice
3/4 teaspoon ground ginger
1 chile pepper, crushed.

Peel and slice fruit 1/4-inch thick. Cover for 24 hours with brine made with 2 tablespoons salt to 1 quart water. Drain. Cook ginger in water to cover until almost tender. Drain; reserve water. Mix 4 tablespoons of reserved ginger water, sugar, vinegar, Worcestershire sauce and garlic. Bring to a boil. Add mangoes. Cook until fruit color brightens. Remove from syrup. Add ginger and remaining ingredients. Cook until onions are soft and mixture is desired thickness. Return fruit to syrup. Return to heat and bring to a boil. Pour into hot sterilized jars; seal. Makes 2-1/2 pints.

Grill steaks 5 to 7 minutes per side. Serve with mango chutney. Makes 4 servings.