Friday, May 23, 2008

MOLOA (lazy) SPARERIBS



Source:

Aloha Joe.com



2 to 3 lb. (pork ribs) cut length /wise

4 cloves garlic

1 small (thumb/size) piece of ginger, crushed

1/2 cup vinegar

3/4 cup brown sugar

1/4 cup soy sauce
Hawaiian salt to taste

( use Kosher if Hawaiian Salt isn't available)
1 can pineapple chunks, (save the juice)

Par boil ribs for 15 minutes, in boiling water.

Drain and cut into riblets, add the sauce ingredients and simmer until cooked.
(about 45 minutes)
Thicken the pineapple juice with flour or cornstarch and add to the ribs.

This is so easy and Ono.

Aunty Maebelle

Saturday, May 10, 2008

PAI FALA (Pineapple Pie)-Or Half-Moon Pie






Crust:

5 cups flour

3 teaspoons baking powder

1/2 cup butter

1 can (14 ounces) coconut cream

Mix all of the above until a smooth ball forms.
Divide into 6 pieces and roll each out into an 8-inch circle.

Filling:

4 cups crushed pineapple, drained

2 cups sugar

1 cup milk

1/2 cup cornstarch

1/2 cup pineapple juice

For the crust: Whisk together flour and baking powder, cut in butter, then mix in coconut milk until a smooth ball forms. Divide into six pieces and roll each out into an 8-inch circle. For the filling: In a saucepan, heat together pineapple, sugar and milk until hot. Whisk cornstarch into pineapple juice and add to heated pineapple. Stir and allow to cool. Spoon pineapple filling into middle of each dough circle. Fold over and seal edges, brushing with a little water. Prick tops of turnovers with fork to release steam. Place on greased cookie sheets and bake at 375 degrees for about 15 minutes or until golden brown. Makes 6 turnovers.
  • Per turnover: 1,050 calories, 29 g fat, 21 g saturated fat, 45 mg cholesterol, 350 mg sodium, 187 g carbohydrate, 6 g fiber, 91 g sugar, 15 g protein 





  • Source:  Lily Dayton and NC Times.com

    If you are in the Salt Lake City area stop by Tupea's Polynesian Market to try some fresh and
    ready-to-eat Half-Moon Pineapple Pies!
    Call us for more information on pricing and availability!
    1-801-969-2438



    Sunday, May 4, 2008

    Macaroni Salad..(as Requested)

    Source:

    • 1 or 1/2 bag Elbow Mac ( follow cooking directions)
    • 1/2 med yellow onion ( mince very fine)
    • 1/2 med celery stalk (mince very fine)
    • 1 med carrot (shredded)
    • 1 small can slice olives (optional)
    • 1/2-1 tsp of each: black pepper, garlic salt, celery salt
    • celery seed; or to taste
    • 1 cup BEST FOODS MAYONAISE or to taste
    • (I prefer this and I do not use other mayo but that brand)
    • 2 Dashes of Curry powder or 1/2 tsp (secret ingredient)
    Procedure:
    Boil macaroni and drain, Rinse under cool running water, drain, and transfer to a large bowl. Stir in all remaining ingredients, adding more mayonnaise as needed.
    Cover and chill for at least 2 hours or overnight.

    Hawaiian Chicken Salad Recipe

    Group Recipes
    By: chihuahua




    Ingredients

    * 2 1/2 cups cooked Chicken, chopped

    * 1 14-ounce can diced Pineapple, drained

    * 1 cup Celery, chopped

    * 2 Tbs. Salad Oil

    * 2 Tbs. Lemon juice

    * 1/4 tsp. Salt

    * freshly ground Pepper, to taste

    * 1 to 2 Tbs. Mayonnaise

    * Lettuce leaves

    * 1/4 cup sliced Almonds (sautéed in a little butter and drained)



    Directions

    1. Mix chicken, pineapple and celery together.

    2. Add salad oil, lemon juice, salt and pepper.

    3. Marinate for 1 hour.

    4. Mix in mayonnaise to taste.

    5. Serve in a bowl lined with lettuce leaves and sprinkle with almonds.