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

Lomi Lomi Salmon
Lomi means massage in Hawaiian and you'll see how that name applies to this recipe.

8 oz. salted salmon filet
fresh tomatoes, peeled and diced
1 medium Maui onion or any mild onion (substitute 3-4 thinly sliced green onions)

Cooking Instructions:

This is the most basic recipe for Lomi Lomi Salmon. Additional ingredients can be added based on personal taste.

Wash hands thoroughly. Shred the salmon into small pieces with your hands. Add onions and tomotoes. Massage this mixture with your hands until all ingredients are broken up and thoroughly mixed. Chill. (You can actually add 6-8 ice cubes and chill.)

If you can only find unsalted salmon, rub the salmon with rock or kosher salt and let stand overnight. Rinse thorougly and soak in cold water for at least one hour, changing the water several times. Also, lox can be substituted for fresh salmon if you cannot locate a salted salmon filet or do not wish to salt your own.

Char Siu

These delicious rich, red spareribs are a favorite thanks to the Chinese immigrants to Hawaii.

1 1/2 pounds spareribs
1/4 cup brown sugar
2 tablespoons red bean curd sauce
1/4 cup honey
1/2 teaspoon five spice powder
1 teaspoon salt
2 tablespoons sherry or whiskey
1 teaspoon red food coloring
1 clove garlic, crushed

Cooking Instructions:

Prepare a marinade by combining all of the ingredients except the spareribs themselves. Marinate the spareribs 12-24 hours, turning the ribs over several times.

About an hour before serving, bake spareribs at 325 degrees. After a half hour, turn and baste the spareribs. Continue cooking for about another half hour or until spareribs reach an internal temperature of 155°F to 160°F.

Chicken Long Rice

This staple of a Hawaiian luau, Chicken Long Rice, actually originated in China.

3 pounds boneless, skinless chicken cut into small pieces or strips
6 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons minced fresh ginger
3 cloves garlic, minced
1½ teaspoons sugar
dash pepper
2 tablespoons vegetable oil
6-8 oz. sliced mushrooms
2-4 chopped green onions
10 oz. long rice (cellophane noodles)
8 oz chicken broth

Cooking Instructions:

Combine 2 tablespoons soy sauce, sesame oil, ginger, garlic, sugar and pepper to create a marinade. Add the chicken and refrigerate at least 1 hour.
Cover and soak long rice in cold water for 30 minutes. Cut into eight lengths. (Smaller lengths can be used based on preference.)

Place a large skillet or wok over high heat. When hot add vegetable oil and marinated chicken. Cook until chicken no longer is pink, turning often. Reduce heat and add mushrooms, green onions, long rice, chicken broth and remainder of soy sauce. Simmer until hot, stirring often - about 3 minutes.

Note - Long rice requires very little cooking time. It absorbs liquid very easily and can easily break down if cooked too long.