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Recipes

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Posted By: As Seen on OC16

Maile Symmons of Maile's Thai Bistro and Bellini's Bistro and Bar joins us again on Cooking Hawaiian style to make her uni tobiko bucatini.

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Posted By: Frank Abraham

I thought I would share one of the recipes in our newest cookbook: "Cooking Hawaiian Style Volume 2" These are mini Korean-inspired musubi made with diced carrots, spam, korean nori, daikon and a touch of roasted sea salt. They make the perfect pupu-sized bite for any party. You can purchase our cookbooks online whic...

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Posted By: Frank Abraham

The perfect way to bring in the new year... with a big pot of oxtail soup!

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Posted By: As Seen on OC16

Makua Rothman, 2015 World Big Wave Champion shares his healthy taegu salad which he learned from his wife. Healthy eating is a big part of Makua's training regiment and Makua shows us how easy it is to eat healthy.

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Posted By: As Seen on OC16

2015 Big Wave World Champion Makua Rothman joins us on the set of Cooking Hawaiian Style and shows us some of the heathier recipes that he makes while training and on tour to maintain his physical health. Makua also sings his song "Lovely" at the end of the episode. Watch Makua's episode TONIGHT at 7:30pm Haw...

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Posted By: Taro Brand

If you want pancakes that are moist and fluffy, try making this Taro Brand recipe using Taro Brand Taro Pancake Mix & Fresh Frozen Poi!

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Posted By: As Seen on OC16

Maile's Pad Ki Mao  or chow fun as we know it in Hawaii made local style with char siu pork...

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Posted By: As Seen on OC16

Maile's evil princess w/chicken - a dish served in her restaurant Maile's Thai Bistro as featured on Cooking Hawaiian Style.  

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Posted By: As Seen on OC16

Maile Symmonds of Maile's Bistro shows us how to make her famous fresh lemongrass clams with Portuguese sausage!  You can watch Maile make this amazing dish on Cooking Hawaiian Style!

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Posted By: K. Taako

These miso butter cookies have a rich, savory, buttery flavor - the miso really adds an richness to the cookie.

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Posted By: Amy Kristy

A beautiful way to serve mahi mahi or your favorite island fish.  This even works with salmon if you prefer.  The crab stuffing is a nice addition and topped with a rich butter cream sauce.  Serve over rice or creamy mashed potatoes.

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Posted By: Thyra Abraham

This is a classic Hawaii favorite originated by Ted's Bakery on the north shore. I've made a few adjustments through the years and this is my version.

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Posted By: A. Honopaa

This is a variation of the pineapple upside down cake that everyone is familiar with..  The combination of macadamia nuts, caramel and fresh mango is addictive.

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Posted By: Frank Abraham

Summertime is always time to fire up the grill and this time I'm doing it slightly healthier with delicious mahi mahi burgers topped with a serrano chile salsa. 

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Posted By: As Seen on OC16

Melveen Leed creates an ono dressing - Prune Mui Dressing - it is so ono!

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Posted By: As Seen on OC16

Melveen Leed shares her family's recipe for Chicken poi stew, a hearty stew thickened with poi instead of flour and water.  You can also watch her make this dish on Cooking Hawaiian Style on OC16.

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Posted By: MaysHawaii.com

Try this recipe for ono stuffing made local style with kalua pulled pork from May's Hawaii!

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Posted By: K. Taako

Mango flavored mochi filled with fresh mango!

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Posted By: A. Honopaa

Its been a while since I've made this and decided to change it up a little by adding peach jello pieces into the custard.  It was ono-licious!

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Posted By: Melveen Leed

I learned this recipe from a dear hanai aunt Leonora Delrosario.  She used to call me and tell me that she has my favorite dish on the stove cooking and ready for me.  I'd drop everything and head over to her home in Kalihi and as usual, it never failed, the taste was always consistent and most delicious.  So enjo...

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Posted By: Frank Abraham

Another simple poke creation made with steamed mussels, clams, shoyu, sesame oil and pickle maui onions w/ogo.

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Posted By: A. Taniguchi

Molokai Baked Sweet Potato Fries - made with locally grown sweet potatoes from Molokai.  You can use Okinawan purple sweet potatoes as well.

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Posted By: Sid Alapai

Keep it fresh, light and local with this amazing macadamia nut hummus made with Hawaiian macadamia nuts, garbanzo beans and macadamia nut oil.

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Posted By: Deirdre K Todd

A take on our favorite Misoyaki style preparation, but using chicken.  Also great cooked over an open charcoal fire !

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Posted By: Thyra Abraham

Teriyaki meatloaf - made local style - infused with a savory teriyaki sauce and finished with a teriyaki glaze.

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