LOCAL KINE RECIPES

(click on the laulau graphic above for more ono kine recipe websites!)

 

BANANA BREAD

Preheat oven to 300 degrees

Ingredients:

6 large bananas, mashed into chunks       2- 1/2 cups flour 

2 tsp. baking soda (use slightly less)         4 eggs      

2 cups granulated sugar (I use 1 cup, and 1 cup Maui Raw Sugar)

2 blocks butter or margarine, melted and cooled

Directions:

In mixing bowl, blend flour, baking soda and sugar(s) well--set aside.  In another bowl, mix butter (or margarine), add eggs one at a time, beating well after each addition; mix in the dry ingredients, blending well; add the bananas, folding carefully.  Pour into 3 medium loaf pans.  Bake for one hour or until toothpick test is clear.  Cool and enjoy...very moist!

                                                              

CARROT CAKE

(this recipe is one of my family's favorite and is requested for over and over!)

 
Ingredients:
 
1- 1/2 cups Canola Oil
2 cups sugar, granulated
3 eggs
2 cups flour
2 teaspoonful each: cinnanon & baking soda
2 teaspoonful salt
2 teaspoonful vanilla
2 cups shredded carrots (use the processor---will take a while if grating by hand, yikes!)
1 cup chopped walnuts
1/2 cup crushed pineapple, squeeze in strainer until drained dry
 
DIRECTIONS: Preheat oven to 350 degrees
 
In large mixing bowl, pour the oil; beat in the sugar.  Add the eggs one at a time, beating until fluffy; sift the dry ingredients together (flour, cinnamon, baking soda, and salt); mix until blended; add the vanilla, shredded carrots, nuts and the crushed pineapple, mixing until well blended; pour into cake pan--let sit for 5 minutes.  Bake for 40-45 minutes or until knife inserted in middle comes out clean. Cool before frosting [see recipe below]. NOTE: You may fill between cake layers, French Vanilla Pudding (Instant) or your own for added treat!
 
CREAM CHEESE FROSTING:
(double recipe if your family likes lots of frosting)
 
1- 3 oz. package, cream cheese
1-1/4 cup powdered sugar
1/2 cup margarine or butter
1/8 cup (add more if you prefer), crushed pineapple, squeezed and drained
1/4 cup chopped walnuts (optional)
 
Mix cream cheese, powdered sugar and margarine until fluffy; add pineapple and optional nuts, mixing well.  Frost cooled cake. Enjoy!
 

HAM HOCK STEW
 
3 lbs. Smoked Ham Hocks
3 cans (15.5oz) Kidney Beans
1 large head Cabbage, cut into 2" cubes
2 large Kula Onions, diced
2 large Carrots, diced
2 large Potatoes, diced
1 can (11.5oz) Campbell's Split Pea Soup with Ham & Bacon
 
Put enough water into a large pot to cover hamhocks; boil unitl the skin falls off and meat is tender.  Add the rest of the ingredients and simmer until the vegetables are tender.  Salt and pepper to taste.  Get the rice ready!  Usually taste betta the next day. [Shared by a wonderful cook & friend, Norman Oshiro].

MISO AHI OR AKU (Tuna)
 
1 to 2#  Ahi or Aku steaks or fillets
1/4 cup Miso
1/3 cup Mirin
1 Tablespoonful Soy Sauce (shoyu)
2 Tablespoonful Sugar (raw or granulated)
1 teaspoonful Chili Pepper Sauce (optional)
 
Mix ingredients thoroughly, then place fish in the mixture.  Refrigerate over night.  Broil on grill until steaks are done.  Broke da mouth! [featured in our 2nd Circuit Court Cookbook as submitted by Bobbie Iida].

BASIC ADOBO
 
3 lbs. Chicken Thighs or Port Butt
1/2 cup Vinegar
1/4 cup Soy Sauce (shoyu)
3 cloves Garlic, minced
1/4 teaspoonful Salt
1/4 teaspoonful Peppercorns, crushed
1 Bay Leaf, crushed
 
Cut chicken pieces in half if thighs are large. If using pork, cut pork into 1" to
1-1/2" pieces. In a large saucepan, combine all ingredients; let stand for 1 to 3 hours.  Bring to a boil.  Cover; lower heat and simmer for 30 minutes (45 minutes for pork); remove cover and simmer 15 more minutes or until liquid evaporates and chicken or pork is lightly browned.  Makes six servings.  [Shared by my sister, Noelani Antonio Almeida].
 
 
CETTA'S BEEF LUAU
 
1 large Round Steak (about 2-1/2 to 3#)
2 pkgs. Luau (taro) Leaves, fresh
1 or more round Onion, chopped
 
Clean luau leaves and cook over very low heat with 1/2 cup vegetable oil and small handful (about 3/4th tablespoon) Hawaiian Salt (kosher salt), stirrinng frequently until leaves shrink down to size.  Set aside.
 
Brown meat and add water to cover; boil for 1/2 hour.  Add chopped onions; stir.  Add meat, along with the broth to the luau (taro) leaves.  Simmer until meat is fork tender.  Serve with poi and a plate of Kula onions, with Hawaiian Salt and Chili Pepper Water!  Broke da mouth! [Shared by Kathy Bento, a good friend of mine and a fantastic Hawaiian Quilter!].