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Cooking Hawaiian Style - Recipes

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Posted By: Deirdre K Todd

Perfect as an appetizer or served on a bed of spinach as a hearty salad.. topped with a zesty sriracha aioli!

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Posted By: Deirdre K Todd

Chicken hekka is an old-time classic dish that most people in Hawaii grew up eating.  It was a great way to use up whatever vegetables and meat that you had in the refrigerator. 

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Posted By: Deirdre K Todd

Curried tempura batter, a twist on the traditional recipe. The addition of the curry adds a wonderful flavor, change up your vegetables using okra, zucchini, bell peppers or pumpkin.

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Posted By: Deirdre K Todd

A different twist to serve a warmed vinaigrette over steamed fish. This recipe uncooked makes a flavorful everyday vinaigrette as well !

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Posted By: Deirdre K Todd

Succulent, lip-smacking hoisin baked ribs.

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Posted By: Deirdre K Todd

The best of all worlds, mushrooms stuffed with crab and wrapped in bacon!

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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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Posted By: Deirdre K Todd

A long time chain restaurant here serves a similar version as their house bread.  I would eat my fair share before I even got up to go to their salad bar. Yummy and Gooey !

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Posted By: Deirdre K Todd

A simple recipe shared with me after a cookie fundraiser held at my workplace.  These are a welcomed treat for the holidays or any time!

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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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Posted By: Deirdre K Todd

A favorite dish of mine no matter the weather; winter or summer. Your choice to have this reci...

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Posted By: Deirdre K Todd

My brother loves preparing this simple and easy one-pot dish. Be sure to have lots and lots of steamed rice ready.

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Posted By: Deirdre K Todd

A favorite luau dessert, although not easily found, unless you live on the island of Kauai. I...

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Posted By: Deirdre K Todd

My brother, who is quite a fisherman, makes a killer poke. While a lot of people prefer using ahi, Cy prefers aku and says it is THE BEST for sashimi and poke. Very simply made.

 

Flavored with 3 types of seaweed, our Hawaiian red clay salt and Cy is fortunate as his mot...

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Posted By: Deirdre K Todd

A traditional Korean noodles dish, often served with seasoned beef or chicken, bul go gi or kalbi meat. The noodles, called “glass noodles” probably because when cooked, they become clear, are made from sweet potato starch and have a wonderful chewy texture.

 

It’s...

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Posted By: Deirdre K Todd

Dobash cake, a classic and a favorite still... Moist and fluffy chocolate cake with the oh so familiar thick chocolate frosting. This version is a simple one, using a packaged cake mix.

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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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Posted By: Deirdre K Todd

A Thai Dipping Sauce traditionally served along side Tod Mun Pla (Thai Fish Cakes). Also good with fried, steamed or boiled dumplings.

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Posted By: Deirdre K Todd

Classic Cornflake cookies...Simply delicious. An easy recipe to have the kids help in the kitchen.

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Posted By: Deirdre K Todd

Tho Canlis Restaurant has been long gone from our islands, this recipe remains constant in our homes.  Always a favorite.

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Posted By: Deirdre K Todd

The kids will love love love this these cheese straws as atreat.  Its perfect for after school or to take to the soccer games.

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Posted By: Deirdre K Todd

A quick and easy dish.  No need to go to your favorite Chinese Restaurant when you can make this dish in 30 minutes !!

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Posted By: Deirdre K Todd

Homemade Chinese chicken stock, a must have in every island kitchen. Pack 1 cup batches and keep in your freezer. I fill my ice trray and once frozen, transfer individual cubes into freezer bags. Add to cooker when preparing steamed rice.

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Posted By: Deirdre K Todd

A lighter version of a long time favorite recipe. Your guests will never know it's tofu !

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Wonderfully refreshing dip !  Leftovers makes a great stuffing for chicken breasts or an omelette!

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