Saturday, February 28, 2009

Hawaiian Mochi Fried Chicken

Yields about 40 pieces


  • 2 pounds boned chicken
  • 1/2 cup mochiko flour (glutinous rice flour - available in Asian markets)
  • 1/2 cup cornstarch
  • 1/2 cup sugar
  • 1/2 cup soy sauce
  • 1 teaspoon salt
  • 4 eggs, beaten
  • 1 stalk of green onions, chopped fine
  • 4 cloves garlic, minced


Bone the chicken and cut into plump finger-size nuggets and set aside.

Combine the remaining ingredients and mix well. Add the chicken. Marinate overnight.

Deep-fry at 350 degrees, keeping the pieces from sticking together. Drain the nuggets of excess oil.

Serve mochi chicken as a main dish with fried rice, potato salad, or macaroni salad, as you would any other fried chicken. It is also great as an appetizer because it is a perfect finger food.

Suggested dipping sauces: pineapple or mustard sauce, hot mustard, or sweet and sour sauce.

Chocolate Dobash Cake

Image credit:
Recipe Source: Muriel Miura and Betty Shimabukuro's
cookbook "What Hawaii Likes to Eat".
3 eggs, separated
1-1/2 cups sugar
1-1/2 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/3 cup cocoa powder
1/3 cup vegetable oil
1 cup milk
» Frosting:
1-1/2 cups water
1 cup sugar
1/4 teaspoon salt
1/4 cup butter or margarine
1/2 cup cocoa powder
1/3 cup cornstarch
1/2 cup water
*My own addition to the recipe:
Semi-sweet choclate baking square. (Bakers brand is my favorite)
Or use reserved cake crumbs to dust the sides of the cake. 

Preheat oven to 350 degrees. Grease and flour 2 8-inch pans.
Beat egg whites until frothy; gradually beat in 1/2 cup sugar until stiff.
Sift together remaining 1 cup sugar, flour, baking soda, salt and cocoa. Make a well in center; add oil and half of milk. Beat until well-blended at medium speed. Add remaining milk and egg yolks; beat until smooth.
Fold mixture into egg whites. Pour batter into pans and bake 30 to 35 minutes. Cool, then slice each layer in half to make 4 layers.
To prepare frosting: Combine water, sugar, salt and butter in saucepan and bring to boil. Combine cocoa, cornstarch and water; add to boiling mixture and return to boil. Cool completely. Frost between cooled layers, sides and top.

Dust the sides with cake crumbs or shaved chocolate.

How to shave chocolate: Place square or bar of semisweet chocolate on cutting board; shave it into small pieces with paring knife.

Monday, February 23, 2009

Kalbi BBQ Ribs Hawaiian Style Recipe

This Recipe is from: Recipe Zaar

35 min | 15 min prep


  1. Place ribs in a glass dish or a tupperware marinator.
  2. Mix all ingrediants except for the optional ones in a pan and warm until the sugar melts, then cool.
  3. Pour marinade over ribs, add optional ingredients if you like, and place in the refrigerator 4 hours or overnight, mixing up occasionally to make sure all ribs are covered with sauce.
  4. Grill or broil until sizziling,being careful not to burn because of the sugar.

Cappy's Polynesian Shrimp Salad

This recipe is from CDKitchen


2 pounds fresh spinach, washed, dried, and stems removed
24 ounces canned mandarin oranges, drained
6 ounces sliced almonds, toasted
9 ounces coconut flakes, toasted
10 1/3 cups Pickled Red Onions (recipe follows)
1 1/2 cup Mango Citrus Vinaigrette (recipe follows)
60 medium shrimp (31-40 to the pound), peeled, deveined, and patted dry
1 small shallot, peeled and chopped
2 tablespoons fresh ginger, peeled and chopped
1 (15-ounce) can mangos in lite syrup, drained
2/3 cup rice wine vinegar
1/3 cup fresh squeezed orange juice
2/3 cup canola oil
2 large red onions, peeled
1/2 cup red wine vinegar
1/4 cup sugar
1/2 tablespoon salt
1/2 tablespoon coarsely ground pepper
1/4 cup vegetable oil
1 cup cornstarch
1/2 cup flour
1/2 tablespoon salt
1 teaspoon baking powder
1 teaspoon sugar
1/2 tablespoon coarsely ground pepper
1 cup buttermilk
1/4 cup club soda
Canola oil, for deep frying

Prepare spinach, mandarin oranges, toasted almonds, toasted coconut flakes, Pickled Red Onions, Mango Citrus Vinaigrette and shrimp and set aside.

For Mango Citrus Vinaigrette: With food processor running, drop in the shallot and ginger and mince finely. Add the drained mango and pur�e until smooth. Add the rice wine vinegar and orange juice and mix. Slowly add the oil and mix until vinaigrette is emulsified.

For Pickled Red Onions: Preheat oven to 350 degrees. Cut onions in half and then into 1/4-inch slices. Place the onions in a deep stainless steel or glass baking pan. Whisk together the vinegar, sugar, salt, pepper and vegetable oil. Pour over the onions and toss to mix thoroughly. Cover pan with foil and bake for 20 minutes.

For Tempura Batter: In a medium bowl, sift cornstarch, flour, salt, baking powder and sugar. Add pepper, then whisk in buttermilk and club soda to make a thick batter.

To cook shrimp: Heat canola oil in a large deep saucepan to 350-365 degrees. Dip shrimp in batter and fry in batches until golden brown. Adjust the temperature if the coating is darkening too quickly. Drain on paper towels.

Place spinach in a large bowl and toss with the vinaigrette. Divide the spinach among six individual plates. Arrange mandarin orange segments on top, then add the pickled red onions. Place shrimp on top, then sprinkle with the toasted almonds and coconut.