Friday, March 28, 2008

Local-Style BBQ Chicken

Asian flavored barbecued chicken. Serve with rice and macaroni salad and you have a great Polynesian meal!

55 min | 10 min prep | SERVES 5 -6
4 cups soy sauce
1 cup water
3 cups sugar
2 teaspoons sesame oil
3 tablespoons minced garlic
3 tablespoons minced ginger
2-3 lbs chicken parts
  1. Mix together all ingredients except chicken.
  2. Stir in marinade until sugar is dissolved. Add chicken to marinade and refrigerate for several hours or overnight.
  3. Flip chicken around ever so often while marinating.
  4. Barbecue on grill or bake in the oven at 375 for 45 to an hour depending on how big the chicken parts are.
  5. Turn half way through cooking.
  6. * I made this in the oven and put it the oven on "convection roast" for about 45 minutes.
Source: Recipe Zaar

Thursday, March 27, 2008

Baked Sweet Potato

Sweet potatoes are another favorite starch staple throughout Polynesia.

Yield: 4 servings


Sweet potatoes, 3 each

Butter, 1/4 cup


Wash sweet potatoes and place in baking sheet pans.
Bake potatoes for 30-40 minutes at 350 degrees.
Remove from oven and brush butter onto potatoes
Cut into bite sizes, place in small serving pan.

Source: The Polynesian Cultural Center

Wednesday, March 19, 2008


  • 1 1/2 cups sliced bananas
  • 1 1/4 cups guava nectar
  • 1/2 cup sugar
  • 1 T. lemon juice
  • 1/4 t. salt
  • 3 T cornstarch
  • 3 T cold water
  • baked pie shell or graham cracker crust

1.Combine guava nectar, lemon juice, sugar and salt in a saucepan and bring to boil over low heat.

2.In a small bowl mix cornstarch and water to a smooth paste then stir into saucepan mixture.

3.Stir mixture until thickened and clear then remove from heat and allow to cool.

4.Combine cooled mixture with bananas and pour into baked pie shell or graham cracker crust.

Serve with whipped cream.

Serves 8.

Source: Aloha Friends Luau

Chicken Adobo

Adobo is the Philippines national dish and a favorite with many people in Hawaii

  • 3 pounds chicken thighs, cut into serving pieces
  • 1/2 cup white vinegar
  • 1/2 cup soy sauce
  • 1/4 tsp peppercorns, crushed
  • 1 teaspoon brown sugar
  • 5 garlic cloves, crushed
  • 3 bay leaves
  • Salt to taste


1. Combine all ingredients in a pan, cover, and allow to marinate one to three hours.

2. Bring to a boil, then lower heat and simmer for 30 minutes.

3. Uncover the pan and allow to simmer for an additional 15 minutes or until most of the liquid has evaporated and the chicken is lightly brown.

Serve with white rice.

Serves: 4 to 6

Almost anything can be cooked adobo style: beef, fish, shellfish, and vegetables, in addition to pork or chicken, are excellent.

Source: and Hawaii Governor Ben Cayetano's recipe

Sunday, March 2, 2008

Chocolate Haupia (Coconut) Pie Recipe

1½ hours | 20 min prep | SERVES 8

1 prepared 9 inch pie shell

1 (14 ounce) can coconut milk

1 cup sugar

1 cup whole milk (but you can us skim or low fat)

1/2 cup cornstarch

1 cup water

7 ounces semisweet chocolate

1 1/2 cups heavy whipping cream

1/4 cup sugar

chocolate shavings, for garnish

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bake crust for 15 minutes, or until golden brown.

3. Set aside to cool.

4. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar.

5. In a separate bowl, dissolve the cornstarch in water.

6. Bring coconut mixture to a boil.

7. Reduce to simmer and slowly whisk in the cornstarch.

8. Continue stirring mixture over low heat until thickened.

9. In a small sauce pan, melt chocolate chips for 1 minute or until melted.

10. Reserve 1/2 of the coconut mixture.

11. Mix remaining half with the melted chocolate and pour in bottom of pie crust;

pour reserved half on top of chocolate layer.

12. Cover and refrigerate for about an hour.

13. Whip cream with 1/4 cup sugar until stiff peaks form.

14. Layer the cream on pie; if desired garnish with chocolate shavings.

15. *Best if it refrigerates over night to completely firm.