Coconut-Ginger-Carrot Soup
Oven Kalua Pork
Haupia
Chicken Long Rice
Laulau
Ahi Poke
Local Style Ahi Poke
Seared Macadamia Nut Mahi
Spam Musubi
Butter Mochi
Passion Chiffon Pie
Mango Macadamia Nut Bread
Banana Papaya Muffins

The Hawaii Pantry: Ingredients, Specialities, Glossary
Hawaiian Food:
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Thai Cuisine
Caribbean Cuisine

COCONUT-GINGER-CARROT SOUP
Serves 4
This is a truly tropical soup you will love.
1 medium onion, chopped
2 pounds carrots, diced
8 quarter-sized pieces of fresh ginger, peeled and smashed
4 medium sweet potatoes, cut into large cubes
5-6 cups of more vegetable stock
Salt and pepper to taste
Dash of Tabasco
6 teaspoons fresh lemon juice
1-2 tablespoons honey
1 can coconut milk
Chopped fresh cilantro (coriander) for garnish is essential

In a large saucepan heat the oil. Add the onion and cook over medium heat for about 5 minutes. Add the carrots and ginger and cook another 5 minutes. Add the sweet potatoes, vegetable stock, salt and pepper. Let the soup come to a boil. Simmer until the carrots and potatoes are tender, i.e. about 25 minutes. Cool slightly. Put in a blender or food processor and process until smooth. Return mixture to the saucepan and reheat on low. Add the coconut milk, and mix thoroughly. Add more vegetable stock, if the soup is too thick. Garnish with fresh coriander and enjoy.

OVEN KALUA PORK
Recipe courtesy Corinne Domingo

4-5 lb pork butt 3 tablespoons Hawaiian salt or kosher salt 2 tablespoons liquid smoke 8 ti leaves (or 2-3 banana leaves)

Preheat oven to 350 degrees. Make several slashes along the surface of the pork butt. Rub with salt, then liquid smoke. Prepare ti leaves by removing the rib. Lay out a large piece of heavy-duty aluminum foil, and place 4 ti leaves on top. Place pork on leaves and wrap them around the pork. Cover with remaining leaves in the opposite direction until pork is completely wrapped. Wrap the foil tightly around the pork to make a watertight seal.

Place package in a large roasting pan. Fill with two inches of water and cover pan tightly with foil. Bake at 350 degrees for 1 hour. Lower temperature to 325 degrees F and cook for 3-3 1/2 hours or until tender. Unwrap pork from package and shred before serving.

Yield: Makes 6-8 servings Prep Time: 5 minutes Cooking Time: 4 hours 30 minutes Difficulty: Easy

HAUPIA
Recipe courtesy of Corinne Domingo

2 cups coconut milk 1 cup water 6 tbsp sugar 6 tbsp arrowroot or cornstarch

Dissolve sugar and arrowroot in water. Add coconut milk and cook on low heat, stirring constantly until thick and shiny, about 20-25 minutes. Pour into a greased 8-inch square pan and let cool at room temperature until firm. When cool, serve right away or chill in fridge. Before serving, slice into squares.

Yield: 9 servings Prep Time: 3 minutes Cooking Time: 20 minutes Difficulty: Easy

CHICKEN LONG RICE
Recipe courtesy of Corinne Domingo

3-4 lb whole chicken 1/2 inch piece fresh ginger, peeled and sliced 1 tbsp salt 12 oz. bean thread noodles (sai fun or mung bean noodles) 2 tbsp vegetable oil 1 onion, sliced 1 tsp minced ginger 2 cloves garlic, crushed 3 tbsp soy sauce 6 stalks green onion, chopped

In a large stockpot, place chicken and enough water to cover. Add ginger and salt. Cover and cook over medium heat until chicken is tender, about 45 minutes to 1 hour. Allow chicken to cool in the broth, then remove from pot. Bone the meat and shred it, discarding the skin. Strain and reserve stock.

Soak the bean thread noodles in warm water for 15 minutes. Drain.

In a skillet, heat oil and saute onion, garlic and ginger until lightly browned. Add noodles and enough reserved chicken stock to cover. Add chicken and soy sauce and simmer until noodles are tender, about 5 minutes. Before serving, top with green onions.

Yield: Makes 8 servings Prep Time: 10 minutes Cooking Time: 1 hours 0 minutes Difficulty: Easy

LAULAU
Recipe courtesy of Corinne Domingo

1 1/4 lb pork butt, cut into large chunks 2 tablespoons Hawaiian or kosher salt 1 lb salted butterfish or salmon, soaked in cold water for 3 hours and drained (see note) 1 lb lu'au or fresh spinach leaves 12 ti leaves (you may substitute corn husks or banana leaves)

Wash and drain lu'au and ti leaves, removing stem and fibrous part of vein. Rub salt over pork chunks and divide into six parts. Cut fish into small chunks and divide into 6 parts.

Place 6-8 lu'au at one end of ti leaf. Top with one part of pork and one part of fish, then cover with 6-8 more lu'au until meat and fish are completely wrapped. Roll ti leaf up tightly. Wrap another ti leaf in the opposite direction to form a flat bundle, and tie with string. Repeat with the other five parts of pork and fish until you have six laulaus. Steam 3-4 hours, making sure to add more water when needed.

Note: To make your own salted fish, rub 2 tbsp Hawaiian or kosher salt over 1 lb of fish fillets and let stand for 1 hour before using (no need to soak it in cold water afterwards).

Yield: 6 servings Prep Time: 20 minutes Cooking Time: 3 hours 0 minutes Difficulty: Easy

AHI POKE
Recipe courtesy Beach House Grill, HI

4 cups ahi, minced 1/2 cup onion, minced 1/4 cup green onion, minced 1 cup soy sauce 2 tablespoons sesame oil 3 tablespoons white truffle oil 1/2 tablespoon sambal olek Hawaiian salt to taste 1 teaspoon black pepper

Season ahi with Hawaiian salt. Add all ingredients, mix well then chill.

Yield: 4 servings Prep Time: 15 minutes Difficulty: Easy

LOCAL STYLE AHI POKE
Recipe courtesy Tidepools, Koloa, HI

8 ounces tuna sashimi block, small dice 1/8 teaspoon Hawaiian salt 1/8 teaspoon kukui nut 1/2 teaspoon brown sugar Pinch chili flakes 1 teaspoon soy sauce 1 teaspoon oyster sauce 1 teaspoon green onion, chopped 1 tablespoon onion, chopped 1 teaspoon garlic, chopped 1 tablespoon Furukake spice 1 tablespoon sesame oil

Combine all ingredients in a stainless steel bowl and gently mix. Make this on the day of use.

Yield: 2 servings Prep Time: 12 minutes Difficulty: Easy

SEARED TOASTED MACADAMIA NUT MAHI WITH CITRUS AKA-MISO SAUCE
Recipe courtesy Beach House Grill, HI

4 (6 ounce) mahi mahi fillets Salt and pepper 1/2 cup unsalted butter, softened 1/2 cup macadamia nuts, toasted, ground fine 1/4 cup panko 2 tablespoons olive oil

Season each fillet with salt and pepper. Mix the toasted macadamia nut into soft butter, add in panko, salt and pepper. Spread top of fish with the crust and sear quickly in 2 tablespoons of olive oil in a hot saute pan on both sides.

Citrus aka-miso sauce: 1/2 cup dry white wine 1/4 cup heavy whipping cream 1 tablespoon aka-miso paste 1 cup unsalted butter, cut into cubes, softened 1 teaspoon lime juice Salt and white pepper

Reduce wine by a third. Add cream and reduce by another third. Over low heat stir in miso paste, then slowly add in butter incorporating each cube. Be careful not to heat the sauce to high, sauce will break. Finish seasoning with lime juice, salt and pepper. Be careful with the salt because the miso paste is salty too.

Yield: 4 servings Prep Time: 5 minutes Cooking Time: 25 minutes Difficulty: Easy

SPAM MUSUBI
Recipe courtesy of Corinne Domingo

5 cups cooked sushi rice, room temperature 5 sheets nori, cut in half lengthwise 1 (12 oz.) can Spam 6 tbsp soy sauce 4 tbsp mirin 4 tbsp sugar Furikake, to taste

Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, combine soy sauce, mirin and sugar. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.

Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker (see Note), and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist.

Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

Note: You can also use an empty Spam can that has been opened on both sides for the musubi mold, using your hands (or a piece of Spam) to press down on the rice.

Yield: Makes 10 musubi Prep Time: 25 minutes Cooking Time: 30 minutes Difficulty: Easy

BUTTER MOCHI
Recipe courtesy Beach House Grill, Hawaii

8 ounces butter 4 ounces white chocolate 6 eggs 1/2 teaspoon vanilla

1/4 cup mochi flour 3/4 cup cake flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 cups sugar 3/4 cup coconut flakes

Preheat oven to 325 degrees F. Melt the butter and chocolate. Beat the eggs and vanilla (do not over beat). Sift and fold in the flour, mochi flour, baking powder, and salt to the butter mixture followed by the sugar. Fold in the egg mixture until incorporated. Then fold in coconut flakes. Pour into an oven proof dish or pan and bake in the oven for 15 minutes.

Prep Time: 20 minutes Cooking Time: 15 minutes Difficulty: Easy

PASSION CHIFFON PIE
Recipe Courtesy of Curtis Aikens

4 eggs, separated 1 cup sugar 1/2 teaspoon salt 1 cup passion fruit juice 1 teaspoon unflavored gelatin 1/4 cup cold water 1 teaspoon lemon rind, grated 1 baked pie shell 1/2 cup whipped cream

Beat egg yolks until thick. Add 1/2 cup sugar, salt, and passion fruit juice. Cook over low heat until thick, stirring constantly. Add gelatin which has been dissolved in cold water. Add lemon rind and cool until slightly congealed. Beat egg whites with remaining 1/2 cup of sugar. Fold slightly beaten egg whites into cooled yolk mixture. Pour into cool pie shell. Chill until nice and stiff. Serve with whipped cream and enjoy.

MANGO MACADAMIA NUT BREAD
Recipe Courtesy of Curtis Aikens

1/2 cup (4 ounces) butter 1 cup sugar 3 large eggs 1 1/2 cups diced mango 2 teaspoon orange juice 1/2 cup grated coconut 1/2 cup chopped macadamia nuts 2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Grease and flour a loaf pan. In a bowl, cream the butter and sugar together. Add the eggs and mix well. Add the mango, orange juice, coconut, and macadamia nuts and combine. In another bowl, sift together the flour, baking soda, salt and cinnamon. Add the dry ingredients to the mango mixture. Stir until the batter combines. Pour into the loaf pan and bake for about 1 hour

BANANA PAPAYA MUFFINS
Recipe Courtesy of Curtis Aikens

1 cup sugar 1/2 cup (4 ounces) butter 2 large eggs 1/2 cup mashed banana 1/2 cup mashed papaya 1/4 cup chopped macadamia nuts 1/2 cup raisins 1 1/2 cups all-purpose flour 1/4 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger

Preheat oven to 325 degrees F. Cream the sugar with the butter until it is a light yellow color. Add the eggs and beat until fluffy. Add the banana, papaya, macadamia nuts and raisins, and mix. Sift the flour with the baking powder, baking soda, salt, cinnamon, allspice, and ginger. Add to the banana papaya mixture. Fill lined muffin pans 3/4 full and bake for 25 minutes.