Wednesday, March 31, 2010

Guava BBQ Sauce


1 quart bbq sauce of your choice
6 ounces brown sugar
2 cups guava concentrate
½ cup soy sauce (one half cup)

In a mixing bowl, combine ingredients until well blended. Pour over Kalua pork to taste.


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Pake Cake Recipe Anyone??


I am looking for a recipe for Pake Cake...let me know if you have one....
please share. :)

**UPDATE: Found the recipe via Michelle. Thanks so much Michelle!  I posted the recipe here: http://polynesiankitchen.blogspot.com/2012/12/pake-cake-chinese-tea-cakecookies.html


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Tuesday, March 23, 2010

Guava cake giveaway!





I posted the details on my giveaway blog:




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Friday, March 19, 2010

Corned Beef and Cabbage w/ Tomatoes

Ingredients:

1-Can of Corned Beef sliced or mashed up.
1-head of Cabbage chopped
1 medium red onion diced
1/2 cup whole Grape Tomatoes
or your favorite variety diced
2 Tbsp.Vegetable Oil
 1 teaspoon of sugar.
1 Tbsp. Butter
dash of Garlic Powder
dash of salt
dash of pepper


Directions:
1. Add Oil and butter to a skillet over medium heat.
2. Add onions and 1 tsp. sugar, a dash of salt, dash of garlic powder
and a dash of pepper, saute one minute. 
3. Add in 1/4 C. of the tomatoes and stir these two ingredients to combine.
4. Cook until onions are clear and slightly browned.
5. Add canned corned beef, stir to break up the meat
then allow the corned beef 
to brown slightly, then stir once more. 
6. Chop cabbage and add the cabbage to the top of the 
corned beef. 
7. Toss the remaining 1/4 cup of tomatoes on top of the cabbage. 
 8. Season once more with a dash of salt and pepper
and cover the skillet with a lid. 
9. Reduce temperaure to medium low and allow the cabbage to steam for 6 minutes.
10. Reduce temperature to low, remove lid and stir.
11. Cover with the lid and then cook once again for an additional 10-15 minutes on low or until 
cabbage is cooked. ( I prefer mine slightly browned.)
Serve over rice, or other island favorites:
Potatoes, Taro, Kumala (Sweet Potatoes), Cooked Green banana, 
Ufi(White Yams), Manioke (boiled Cassava).























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Wednesday, March 17, 2010

Tropical Fruit Salad

Ingredients Needed:

1 small package of Vanilla Flavored Pudding
(along with 2 cups of Milk)

1-1/2 cups of Cool Whip



2- 29 oz. cans of Tropical fruit salad
 

1/2 cup of Coconut Gel Cubes


Directions:



1. In a large bowl mix Pudding
according to package 
directions, put it aside to set. 

3. Pour cans of fruit into a strainer and stir around 
to drain the juices. 


4. Pour in Coconut Gel cubes over the top of 
the fruits to remove liquids. 



While the fruits are
being strained.....





5. Stir in 1-1/2 Cups of Cool Whip to the set pudding until blended.

6. Pour in strained fruits and coconut gels into the pudding mixture
and stir to combine. 
Cover and chill in a refrigerator for at least 1 hour.



7. Serve and enjoy! 



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Palusami (Lighter version)

* 3 pounds taro leaves
* 1 Maui onion, thinly sliced
* 1 teaspoon Hawaiian salt
* 1 cup light coconut milk
* 5.5 ounce can light cream of mushroom soup
* 1 teaspoon coconut flavoring
* 6 pieces heavy aluminum foil cut
* 16-by-14 inches

Wearing gloves, cut the stems off the taro leaves. Fill the sink and soak the taro leaves in cold water, swishing to wash out any dirt. Drain on paper towels.

In a mixing bowl, blend the coconut milk, soup, salt and coconut flavoring. Lay the six pieces of foil on the counter. Divide up the leaves evenly and layer cleaned taro leaves on each piece of foil. Divide up the onion and lay on top of each pile of leaves. Grab the bottom of the layered leaves pile (without foil) form a cup, and pour approximately one-third cup of the coconut mixture into the taro leaves. Fold the leaves over each other to keep the liquid in. Place this bundle in the piece of foil and squeeze the ends tightly to seal and keep in the steam.

Fill a 13-by-9-inch pan with two cups of water. Place a wire rack over the water and place the Palusami on the rack and into the oven. Also put a baking bowl filled three-fourths full with water next to the baking pan to ensure moisture during baking. Set your oven at 325 degrees and bake for 1ý to 2 hours, depending on how soft you like your taro leaves. Check the water level in the baking pan and bowl every 30 minutes, and fill with water as needed. When done, remove from the oven, take off the foil and serve warm.

Serves 6.

• Per serving: 120 calories, 3 g total fat, 1.5 g saturated fat, 0 mg cholesterol, 400 mg sodium, 18 g carbohydrates, 9 g fiber, 2 g sugar, 12 g protein.


Source: The Honolulu Advertiser-Carol Devenot


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Tuesday, March 2, 2010

Breadfruit with Brown Sugar





1 ripe breadfruit (ulu)

1/2 cup butter

4 tablespoons brown sugar

Wash the breadfruit, pull out core by pulling on the stem. Stuff the inside of the breadfruit with butter and brown sugar. Cover the breadfruit with foil and put in a 13x9 inch baking pan pour in 1 cup water. Bake for 1 hour at 350 degrees.

Remove breadfruit from the oven and let it cool for 5 minutes. Remove the foil from the breadfruit and cut it in half lengthwise. Scoop out pieces and serve in bowls.





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