Sunday, November 9, 2008

Hawaiian Pork Hash


Hawaiian Pork Hash



Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Yields: 25 servings


* 1/4 pound ground pork
* 1/4 pound shrimp - peeled, deveined and minced to a paste
* 1 egg white
* 2 tablespoons chopped water chestnuts
* 2 tablespoons chopped green onion
* 2 tablespoons cornstarch
* 2 teaspoons soy sauce
* 1 teaspoon white sugar
* 1 teaspoon minced garlic
* 1 teaspoon oyster sauce
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon sesame oil
* 1 (14 ounce) package round dumpling skins


DIRECTIONS

1. In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil.
2. Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open.
Place dumplings in a steamer.
3. Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.

Mango Otai

Ingredients
This is a traditional Polynesian beverage. Watermelon or apple can be used instead of mango; experiment with the recipe and create your own tradition.
16 medium ripe mangoes I like to use mangoes that are slightly red or green. The less ripe mangoes are best as they are easier to grate. (10 cups cut fruit)
1 quart heavy cream
4 cups pineapple juice
2 1/2 cups coconut cream
1/2 cup sugar
2 1/2 cups crushed ice

Directions
Peel and grate mangoes in a large bowl add heavy cream, pineapple juice, coconut cream, sugar and crushed ice. Mix with a large spoon to blend ingredients and dissolve sugar. Refrigerate or serve immediately. Drink must be stirred before serving if it is held in the refrigerator. Makes 24 8-ounce servings.

Thanksgiving Island Style

OVEN KALUA TURKEY


images from: maona.net






1 twelve pound turkey
16 large ti leaves
1/2 cup softened butter or margarine
3 tablespoons Hawaiian salt
2 teaspoons liquid smoke



Rinse and drain turkey. Line a large baking pan with foil. Wash ti leaves in a sink of cold water with a few drops of dish soap then rinse. Remove fibrous part of the veins. Line baking pan with ti leaves radiating from center. Place two additional ti leaves across the middle of the pan. Place turkey on the ti leaves. Rub butter, salt, then liquid smoke on inside and outside of turkey. Place 4-6 ti leaves over the turkey. Fold leaves around the turkey.Crimp foil around turkey and cover pan tightly with additional foil. Roast in oven at 375 degrees F for 6 hours. Shred turkey and add in pan liquid to moisten meat.

Serve with rice and a table full of trimmings.


Makes 8-10 servings.

Thursday, November 6, 2008

Mango Bread


image from: Maona.net




bake: 350º
time: 55 minutes for smaller pans
1 hour for larger pans
(Tops should spring back when touched and a toothpick
should emerge from the loaf's center clean.)
yield: 4 loaves, about 10 slices each



2 cups all purpose flour
1 1/2 cups granulated sugar
1/2 tsp salt
2 tsp cinnamon
2 tsp baking soda
1 cup grated coconut
1/2 cup raisins or walnuts chopped
2 cups fresh mango, diced
3 eggs, slightly beaten
1 tsp vanilla extract
3/4 cup vegetable oil


Prepare four loaf pans (2 1/2 by 5 inch or larger) by buttering them or using non-stick spray. Mix flour, sugar, salt, cinnamon and baking soda. Stir in coconut and raisins. Next, add mango. Mix well, then add eggs, vanilla extract and vegetable oil until blended. Don't over-mix. Fill prepared pans two-thirds full and bake.