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Posted By: As Seen on OC16

This season, we were thrilled to team up with the Four Seasons Resort Oahu in conjunction with Lanikuhonua to bring you a spectacular new season of Cooking Hawaiian Style.  On this episode, we featured 3 of Four Season’s Chefs to showcase dishes that they were known for.  This week we are sharing Chef Jobbie ...

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Posted By: C. Chang

Candied ginger, I wanted to make this for Chinese New Year but got a little too busy.

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Posted By: C. Chang

I know... the thought of a cookie filled with bbq pork??  But it is absolutely delicious...  The sweet pork filling is surrounded by a crisp, flakey cookie dough and baked to perfection.  A perfect dim sum treat!

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Posted By: Frank Abraham

I love fried chicken, especially on holidays like July 4th.  I've been wanting to try this for a long time: marinate chicken in buttermilk and Noh Foods Chinese Roast Chicken Seasoning overnight and frying it up ... nice and crispy.  The results were outstanding and delivered an e...

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Posted By: Frank Abraham

Ever wonder what to do with leftover chinese roast pork?  I decided to cook my leftover crispy roast pork with Chinese broccoli and oyster sauce.

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Posted By: Sid Alapai

This dish is best made with leftover char siu chicken and day-old rice.

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Posted By: Shevon

Char Siu.  In Hawaii, we all grew up eating this in so many ways. A few slices in your saimin, chopped up in fried rice, straight from the meat hook at the China Town roast pork and char siu man's stand, inside a manapua (char siu bao).

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Posted By: C. Chang

A friend brought this over this past weekend and I just loved it and so easy to make.

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Posted By: Deirdre K Todd

Succulent, lip-smacking hoisin baked ribs.

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Posted By: Deirdre K Todd

One of my favorite dishes to bring to a cookout.  Often enjoyed as a sandwich !

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Recipes from “The Hawaii Farmers Market Cookbook Volume 2”; Le Bistro owner/executive chef Alan Takasaki.

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Posted By: C. Chang

This dish takes me straight to downtown Chinatown where you will find all kinds of succulent Chinese BBQ from roast pork, char siu and duck!  This is a semi-traditional recipe with a slight Hawaii twist using Hawaiian Salt, Shoyu and Hawaiian chili peppers for a little kick!

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Posted By: K. Taako

This is a quick and easy stir fry than can be made in 10-15 minutes!!

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Posted By: C. Chang

This is the typical soy sauce braised chicken that you will find in most Cantonese restaurants in Hawaii.  Cantonese style chicken is similar to shoyu chicken, but it has a different flavor profile that includes chinese five spice.

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Posted By: Deirdre K Todd

Minute chicken got its name because it literally well...kind of take just a minute to flash cook this simple Chinese dish.

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Posted By: C. Chang

Another take on an island favorite - Shoyu chicken but with a Cantonese or Chinese twist. Shoyu chicken recipes have evolved over the years with everything added and with every variation of shoyu chicken that you could possibly think of.  Here is another rendition of shoyu chicken for you to try.

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Posted By: Deirdre K Todd

A trip to Chinatown just isn’t complete until you find yourself walking in and out of stores holding a pink piece of butcher paper; snacking on Char Siu Roast Pork. I love the flavors on dark meat chicken as well, cooked on a charcoal grill. A plate lunch favorite !

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Posted By: Deirdre K Todd

We all grew up eating ginger chicken in Hawaii which is usually served chilled.  This  is a spicy version of a very popular Chinese chicken dish. I enjoy this often on a green salad or on a bed of chilled noodles.

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Posted By: Deirdre K Todd

Chinese five spice chicken - Fried chicken seasoned with Chinese 5 spice - I had a similar dish recently at a wedding buffet at one of our Waikiki Hotels. Knowing this hotel a popular Chinese Restaurant on the property, I went back and picked up a take out o...

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