Hawaiian Food | atksrockinrecipes

1 1/2 lb ground beef

2 eggs, beaten

2 tablespoons flour

1 teaspoon salt Dash pepper

2 tablespoons cornstarch

1/4 cup sugar

1/3 cup soy sauce

1 can (14 oz.) beef broth

1/4 cup sake

2 teaspoons minced ginger root

2 teaspoons minced garlic

Preheat oven to 400 degrees F. Grease a large baking pan. Comnine beef, eggs, flour, salt, and pepper. Mix lightly and shape into small balls about 3/4 to 1 inch in diameter. Place in prepared baking pan and bake for 14-17 minutes. Mix cornstarch with sugar and soy sauce. Stir in beef broth, sake, ginger, and garlic. Cook in skillet or chafing dish until mixture thickens slightly, stirring constantly., Add meat balls and serve.

Makes 6 dozen meat balls.

TERIYAKI MEAT BALLS

Hawaii is my favourite place in the whole wide world.

I’ve been working on creating some amazing Hawaiian Luau and Tiki Recipes ideas for awhile, so I though I would introduce you to some of them, Living life in Hawaii is a dream for a lot of people. Many that can afford a vacation to the Hawaiian islands return home and are a little bit shell-shocked. In a good way. Hawaii is definitely one of the most beautiful places in the world. SO with that being said here are some of the dishes I created for you. I will bring back your memories.

Island Fever Spareribs

5 lb spareribs

4 cloves garlic

1 large piece of ginger root, crushed

1 teaspoon salt

1 cup sugar

1 cup soy sauce

1 cup catsup

1/3 cup oyster sauce

Drain. Combine remaining ingredients and marinate ribs in sauce overnight in the refrigerator. Place ribs on rack of broiler pan and broil 3 inches from unit for 7-10 minutes, basting with remaining sauce. Turn and broil for 5-7 more minutes. Makes 15-20 servings.

Cut spareribs into 1 1/2 inch pieces. In a large saucepot, combine ribs, garlic, ginger, and salt. Add water to cover ribs, bring to a boil, lower heat, and simmer until ribs are tender, about 1 to 1 1/2 hours.

Hawaiian Food ROCKS!

2 lb medium shrimp

Deep fat for frying or oil

1 cup flour

1 cup cornstarch

1/4 teaspoon monosodium glutamate

1/4 teaspoon salt

1 egg yolk, slightly beaten

1 tablespoon sherry

1 cup cold water flour

Shell and clean shrimp leaving tails on. Lightly slash underside diagonally. Heat deep fat to 365 degrees F. Sift the one cup flour with constarch and seasonings. Combine egg yolk, sherry and water; stir into flour mixture. Sip shrimp in flour, then batter, and fry until lightly browned. Drain and serve immediately. Makes three dozen.

SHRIMP TEMPURA

2 pounds calamari ( squid) CHICKEN or Beef

3 pounds luau leaves

1 teaspoon Hawaiian salt

1/2 teaspoon baking soda

6 tablespoons butter

2 medium onions, diced

3 cups coconut milk

1 1/2 teaspoon salt

1 tablespoon sugar

CHICKEN, Beef or SQUID LUAU

Clean calamari and slice in rings, then set aside.

Wash luau leaves, remove stems and thick veins. In a pot, boil 3 cups of water with the Hawaiian salt and baking soda. Add the leaves to the boiling water and reduce heat. Simmer, partially covered for 1 hour. Drain, and squeeze out liquid.

Saute onions and cleaned calamari in the butter until the onions are translucent. Add the coconut milk, cooked luau leaves, salt, and sugar. Simmer for 30 minutes.

Note: Luau Leaves : Vegetable : Grocery & Gourmet Food

Note: I know it don't look to too appetizing but, it is good and go's with alot of dishes.

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2 tablespoons peanut chili sauce

1 1/2 tablespoons Ogo seaweed (optional)

1/4 cup sliced green onions

2 tablespoons toasted, chopped macadamia nuts

1 tablespoon smooth peanut butter

2 teaspoons soy sauce

1 tablespoon sesame oil

1 pound sushi-grade ahi tuna, medium-diced

SPICY SLAW: (optional)
1/2 head of green cabbage, thinly sliced
1/2 head of red cabbage, thinly sliced
2 teaspoon of sriracha
2 tablespoon mayo
2 tablespoon fresh cilantro, chopped
salt to taste

Atkized Hawaiian Poke

In a large bowl, combine the chili sauce, seaweed, green onions, macadamia nuts, peanut butter, soy sauce, and sesame oil and mix well. Add the tuna and gently fold together.

The delicious flavor of Smoked Sausage is balanced by tender red peppers, sweet chili garlic sauce, and the refreshing sweetness of pineapple and served over rice in just 15 minutes.

Hawaiian 15 Min - Pineapple Sweet & Sour Smoked Sausage

1 pkg. Hillshire Farm Smoked Sausage, or Ham cut into ½-inch slices

2 tablespoons cornstarch

1 tablespoon sesame oil

1/4 cup sliced white onions

1 red green pepper, seeded, chopped

1 red bell pepper, seeded, chopped

1/4 cup sweet chili garlic sauce

1 cup fresh pineapple, cut into ½- inch pieces

3 cups cooked rice

COOK and stir sausage and bell peppers over medium-high heat for 5 minutes or until sausage is lightly browned and peppers are tender.

ADD chili garlic sauce, cornstarch and pineapple... cook and stir for 5 minutes.

SERVE over cooked rice.

Cook’s Tip’s: For added fresh flavor, stir in chopped fresh cilantro and a squeeze of lime.

Jarred Sweet Chili Garlic sauce can be found in the Asian foods section of the grocery store.

EASY OVEN KALUA PIG

3 lb pork butt
1 1/2 teaspoons liquid smoke
2 1/4 teaspoons Hawaiian salt, or sea salt, or kosher salt

Preheat oven to 350-400 degrees F. Pierce pork butt all over with carving fork or score with a knife.

Rub salt and liquid smoke into meat. Place pork fat side up in a roasting pan or deep casserole dish.

Cover and roast in oven for 2 1/2-3 hours.

Remove the pork from pan and shred with two forks. Makes six servings.

EASY SHOYU CHICKEN

3 lb. fryer chicken
Shoyu Sauce
1 cup shoyu (Asian soy sauce)
1/2 cup sugar
2 Tablespoon honey
1/2 cup chicken broth
1 teaspoon hoisin sauce (can be found in the Asian food section in your local market)
1 whole star anise (mashed)

Garnish: Chinese parsley and green onions

Steam chicken for 30 minutes. In a frying pan combine ingredients for sauce and let simmer for 15 minutes.

Place chicken in sauce and simmer chicken for 5 minutes on each side till chicken is well coated with sauce. Chop chicken and arrange on platter. Garnish with Chinese parsley and green onions. Makes about 6 servings.

MACADAMIA NUT CREAM PIE

1 1/3 cups milk
3/4 cup sugar
1/2 cup chopped macadamia nuts
Dash salt
1 teaspoon vanilla
1 egg
5 teaspoons cornstarch
2 egg whites
1 9 inch baking pie shell
1 cup heavy cream, sweetened and whipped, or

use a container of real whipped cream in a can

In a saucepan combine 1 cup of the milk, 1/4 cup of the sugar, 1/4 cup of the nuts, the salt and the vanilla; scald. Mix the remaining 1/3 cup milk with egg and cornstarch. Thoroughly stir some of hot mixture into egg mixture; return all to saucepan. Cook 5 more minutes, stirring constantly, until mixture thickens. Cool 1 hour. Beat egg whites until soft peaks form then fold carefully into cooled mixture. Pour into pie shell and chill. Before serving top with sweetened whipped cream or can of whipped cream and remaining 1/4 cup nuts. Makes 8 servings.

Mahalo nui loa na ho'olaule'a me la kaua

Mix all ingredients. Soak beef 4 hours or overnight in sauce. Bake in shallow pan. Turn pieces over and marinate with sauce. Ten minutes before turning heat off, pour rest of shoyu mixture. Serve with chopped green onions and Chinese parsley. Bake 325 degrees for 1 hour or less depending on how well you like your meat. Medium is best. This is also a great for grilling on the BBQ. Makes about 6 servings.

Grilled Teri-Beef Teri-Salmon and Teri-Chicken Sticks: A great way to make teriyaki beef, salmon or chicken when grilling is to slice the meat into thin strips before marinating. Then put on bamboo skewers and grill for 2-3 minutes per side. The meat comes out tender tasty and is easy to eat right off the stick. Enjoy..I know we do....

TERIYAKI BEEF, SALMON AND CHICKEN

3 to 4 pounds of beef salmon or chicken

Teriyaki Sauce:
2/3 cup shoyu (Asian soy sauce)
1/2 cup sugar
2 Tablespoons sherry or white wine
3 clove garlic, minced
1 inch piece ginger, crushed
3 stalks green onion chopped fine
1 teaspoon Chinese 5 spice (optional)