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Cooking Hawaiian Style - Recipes

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Vegetable tempura soba, the perfect dish for rainy weather!

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I would have to say that this recipe is what Hawaii’s food culture is all about. Influences of different ethnic dishes combined to create a dish that will become a family favorite. A take on the very traditional Filipino adobo dish, but using beef instead. Onions and mushrooms are added for a one pot dish !

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An angel of a friend, came with this Vietnamese-Style Fish Soup in hand on a cold day when I wasn’t feeling well. It was just the medicine I needed. Tangy and spicy; the garnish of the fresh lime was what put it over the top.

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A dish enjoyed as an appetizer or sometimes as a main dish. A neighborhood Vietnamese Restaurant I frequent makes their version topped off with dried shallots and crispy fried garlic. Feel free to substitute with your favorite dipping sauce.

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My sister in law is a great cook. We are fortunate to have her share some of her delicious dishes from her home, Vietnam. She prepares a variation of this simple dish often. Tender crispy morsels of tofu topped off with a fragrant simple tomato sauce.

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A vegetarian dish, filled with complex flavors of Vietnamese cooking. Bean sprouts are added at the end to give it some great texture.

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This Gyoza (Potstickers) is a vegetarian option of a classic recipe. Pan fried and then steamed, serve with your favorite Dipping Sauce.

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This Vietnamese Braised Pork In Coconut Water (Thit Kho Nuoc Dua) is a traditional dish served during Tet, the Vietnamese Lunar New Year. Flavorful, sweet and tender braised pork cooked in coconut water.

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Change up your next picnic menu and your guests will love it! This Vietnamese cabbage slaw contains all the classic flavors of Thai and Vietnamese cuisi.

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This Vinegar Soy Dipping Sauce is a twist from the traditional Soy Dipping Sauce. Use it with any fried or boiled dumplings.

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A comforting dish, similar to the Japanese Zosui and Okayu, congee is normally simmered for a long period of time, until the dish has a creamy sticky texture. One of my Chinese students mentioned his family made it more often with the consistency of soup than porridge.

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