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Cooking Hawaiian Style - Recipes

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A local twist on the classic chicken milanese... in this version, I use a chinese hot mustard-shoyu egg wash instead of the traditional dijon and top it with a teriyaki glaze.

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Lobster with macadamia nut butter, simple yet decadent.

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This recipe uses a pickling technique which tenderizes the meat similar to the Portuguese method combined with Chinese li hing powder for a sweet sour, zesty, juicy, tender rib!

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If you want tender, juicy, lip-smacking ribs, try this ono recipe for lilikoi ribs.

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I love short ribs and like to try different methods of cooking them. In this version, I cook the ribs down in a local-style asian marinade then batter and flash fry them to finish.

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These spare ribs are a familiar sight at a Hawaiian feast and are often barbecued, the sweet lilikoi glaze making them truly addictive.
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I was looking for some steak sauce to eat with my ribeye steak and couldnt find any so I resorted to making some homemade katsu sauce and it was even better than bottled steak sauce...of course it tastes great with chicken katsu as well!!

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I have been using this simple Lechon Kawali recipe for years. This deep fried pork belly is the perfect amount of salty nice that keeps you addicted. 

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This Laing (Taro leaves in coconut milk) is one of my favorite Filipino comfort dish. Absolutely delicious and fiery hot!!
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Lumpia is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe.

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Exterior of boiled and deep fried pork belly in this Lechon Kawali recipe is extra crispy and salty while the interior is moist and tender with juicy and fat meat.
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