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Recipes

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Posted By: As Seen on OC16

Every now and then, we love to feature rising star and new talent from Hawaii's amazing culinary pool and today we are excited to feature Chef Kino Carrillo who shows us how to make homemade tortillas for his crispy pork tacos.

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Posted By: As Seen on OC16

This Filipino recipe for pork and kabocha squash is from the Cooking Hawaiian Style TV show on OC16.  Be sure to catch Ron's episode on Cooking Hawaiian Style.

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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

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

I remember growing up and watching my dad prepare the pork rinds.  It seemed like it took forever before we actually got a taste, but it was well worth the wait!

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Posted By: Deirdre K Todd

Succulent, lip-smacking hoisin baked ribs.

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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: A. Honopaa

When I'm ono for some good luau stew, but too lazy to cook, I use the crockpot and let it cook all day long.  The flavor that you get is incredible and its so easy.

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Posted By: Amy Kristy

I love making curry shumai with ground turkey for a slightly leaner appetizer!

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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: Frank Abraham

I've been wanting to try this for a long time but wasn't sure how it would turn out.  Well, I finally tried it and can't believe how amazing this tastes!!  The smokey, salty taste of the ham works really well with the sweet char siu glaze.  This is the perfect way to serve ham for any Hawaii-Style holiday!!

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Posted By: Frank Abraham

We always make these at parties and there never seems to be enough.  Like anything else, there are a lot of variations to this recipe...this is my version.

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Posted By: A. Honopaa

Our family likes to "stack" or layer our enchiladas instead of the traditional rolled and baked.  The stacked enchilada method is a lot easier and quicker to make!

Warning: This recipe is spicy! If you aren't a fan of spicy chile, then use half the can of chipotle peppers or add an additional can of tomato sauce. But do...

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Posted By: C. Chang

Not sure if all of you realize how lucky we are to have our own version of noodles...the cake noodle. According to an article in Hawaii's Midweek, the birth of the cake noodle was at the On On restaurant in McCully. The cake noodle is a chinese dish, but made with saimin noodles...go figure. This recipe looks simi...

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Posted By: C. Chang

This is probably one of the most popular dishes in Hawaii...the recipe is a little involved, but not very difficult and well worth the effort.

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Posted By: Sid Alapai

Just my version of the classic Charsiu Pork that everybody loves. Learned this recipe from my grandmother.

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Posted By: Sid Alapai

The crockpot is the perfect method for making juicy, succulent kalua  pig or kalua pork.

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Posted By: Deirdre K Todd

 We all grew up eating this dish at every occasion celebrated at a Chinese Restaurant. It is traditionally served along-side wonderful soft steamed sweet buns. As I got older, the dish was still a part of the menu, but I now realized that it was made with pork belly. Very fatty pork belly. Thus, I wanted to prepare ...

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