Hawaiian - Teriyaki Chicken

• 3/4 cup low-sodium soy sauce
• 1/4 cup honey
• 1 1/4 teaspoons peeled, grated fresh ginger (from about a 1-1/2-inch piece), grated on the small holes of a box grater
• 1 pound boneless, skinless chicken breasts or thighs
• Freshly ground black pepper
• 4 teaspoons vegetable oil
• 2 medium scallions, thinly sliced

INSTRUCTIONS

1. Bring the soy sauce and honey to a simmer in a small saucepan over medium heat, stirring often until the honey has completely dissolved, about 5 minutes. Add the ginger, stir to combine, remove from the heat, and set aside.
2. If using chicken breasts, place them on a cutting board and cover with a sheet of plastic wrap. Use a meat mallet or a frying pan to gently pound them to a 1/2-inch thickness. Cut each in half so you have 4 pieces roughly the same size. (If using chicken thighs, no need to pound or cut.) Season both sides of the chicken with pepper.
3. Heat the oil in a large frying pan over high heat until shimmering. Add the chicken in a single layer and cook without disturbing until browned, about 3 minutes. Flip and cook the second side until browned, about 3 minutes more.
4. Reduce the heat to medium, slowly pour in the reserved sauce, and cook, flipping the chicken occasionally to coat in the sauce, until cooked through, about 3 minutes.
5. Transfer the chicken from the pan, letting the excess sauce drip off, to a clean cutting board. Reduce the sauce in the pan over medium heat until slightly thickened, about 3 minutes more. Slice the chicken crosswise into 1/2-inch pieces. Place on a serving dish, top with the sauce, and sprinkle with the scallions.

Hawaiian - Lomi Salmon

LOMI LOMI SALMON
Ingredients: (part 1) 
1 1/2 lb salmon fillets
sea salt or Kosher salt
Lay salmon on bed of salt in glass dish, cover with more salt. Cover with plastic wrap and refrigerate overnight. The following day rinse off the salt and dice the salmon. 
Ingredients: (part 2) 
3 tomatoes diced
1 small onion diced
3/4 tablespoon lime juice
1/8 teaspoon Tabasco sauce
1 teaspoon sugar
1 teaspoon pepper
Mix tomatoes and onions with salmon then add in other ingredients. Chill until ready to serve. Serves 10-15 people.

Hawaiian - Tutu-man Mac Salad

TUTU-MAN POTATO-MAC SALAD
4 large red and/or yellow potatoes cubed

1-1/2 cups shell or elbow macaroni-dry
1/4 cup thinly sliced and chopped red onion
2-3 pickles chopped
2-3 green onion chopped
3 hard boiled eggs (whites chopped, set aside yolks)
2 celery stalks chopped (optional)

Dressing:
1-1/4 to 2 cups mayonnaise
1 tablespoon prepared mustard 
3 yolks from the boiled eggs-rub between hands
1 teaspoon garlic salt
2 T or less pickle juice (optional)
Optional Herbs to taste (dill, parsley, curry powder)

Boil cubed potatoes until tender then drain and rinse with cold water. Set aside to allow to fully cool. Cook the macaroni according to the directions on the macaroni package. Then rinse with cold water and set aside to allow to fully cool.
While the macaroni is cooking mix the dressing in a small bowl and set aside. 
Once the cooked macaroni and potatoes are cool lightly toss with the remaining ingredients. Once tossed mix in dressing. Serves 8-10 people.

Hawaiian - Kalua pig

Ingredients (serves 12)

• Tangy Slow Cooker Pork Roast

• 
• Slow Cooker Barbeque Ribs

• 
• Slow Cooker Italian Beef for Sandwiches

• 
• Pork Chops for the Slow Cooker

• 
• Slow Cooker Ham

• 
• Slow Cooker Pulled Pork

• 
• Slow Cooker Sauerkraut Pork Loin

• 
• Types of Salt

 

• 1 (6 pound) pork butt roast
• 1 1/2 tablespoons Hawaiian sea salt

• 1 tablespoon liquid smoke flavoring

1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Hawaiian (Samoan) - Pani popo (Coconut Rolls)

18 frozen dinner rolls
1 (13 1/2 ounce) can coconut milk
water
1 cup sugar
2 tablespoons cornstarch
Directions:

1
Lightly grease a 9x13-inch baking dish. Line the 18 rolls (3 across and 6 down), and set aside to let rise according to package directions.
2
In a saucepan, add the coconut milk, fill the can with water and add to saucepan, add the sugar. In a small bowl, mix cornstarch with 2 tablespoons of cold water until all the clumps are gone, set aside. Bring the coconut sauce to a boil add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat.
3
Bake rolls. After 10 minutes take rolls out of oven and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Place the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown.
4
Remove pan and allow a few minutes to cool. Serve warm.
5
Left over sauce can be used to smother rolls when served individually or just make a second pan of Pani Popo.

Read more: http://www.food.com/recipe/easy-pani-popo-samoan-coconut-bread-316305?oc=linkback

Hawaiian - Chicken Long Rice

HAWAIIAN CHICKEN LONG RICE
(Adapted from a recipe by Sam Choy)

Serving size: 6

Ingredients:
1 pound chicken thighs (about 4 thighs), skin and bones removed, cubed
2 1/2 cups chicken broth
1 inch thumb length ginger, julienned
1/2 medium onion, minced
2 carrots, julienned
5 shiitake mushrooms, sliced
3 ounces of mung bean noodles or vermicelli (the long rice)
1 scallion, chopped
1 teaspoon sea salt

1. Soak the long rice in warm water for one hour.
2. Pour chicken broth into large pot, add chicken and ginger and simmer for five minutes.
3. Add onion, carrots, mushrooms, and simmer for another 4 to 5 minutes.
4. Drain long rice. Add salt, green onions, and long rice to pot and cook five minutes or until long rice becomes translucent.