Chicken or Beef Teriyaki

I tried this but I left the chicken and beef whole. I think I would slice it next time. Especially the beef for more flavor in the meat. But I really liked the taste of the meat.

Recipe from the Polynesian Cultural Center

Beef or chicken slices grilled our broiled in a sweet teriyaki marinade.

Ingredients

• 3 – 4lbs beef or chicken
• 2/3 cups soy sauce
• 1/2 cups sugar
• 2 tablespoons of orange or pineapple juice
• 3 cloves garlic, minced
• 1 inch piece ginger, crushed
• 3 stalks green onion, finely chopped
• Chinese parsley (cilantro)

Directions

Mix all ingredients. Soak beef or chicken for 4 hours or overnight in sauce. Bake in shallow pan. Turn pieces over and marinate with sauce. Bake 325 degrees for 1 hour or less – medium is best. Serves 6 people.Ten minutes before turning heat off, pour rest of soy sauce mixture. Serve with chopped green onions and Chinese parsley.

Coconut-Pineapple Cream Cake

I haven't make this one from Jeanette Clark. But I keep looking for it so I can. I am not sure what fresh frozen coconut is, but I'll figure it out at some point. I've started teaching again this past year and my time is much more precious. I pointed right before this several recipes that my friends Cliss and Neal Ercanbrack recommended. I got the recipes from them.

Cake:
1 box lemon supreme cake mix (Duncan Hines)
4 eggs
1/2 cup oil
1 cup 7up
--Combine all ingredients and beat 3 minutes. Bake in a well-greased and floured 9x13 inch pan at 350 degrees for 30-35 minutes. Cool.

Cream Cheese Topping:
1 pkg. cream cheese (8-oz.), softened
1 can frozen coconut milk (12-oz.), thawed
1 box instant vanilla pudding (3-oz.)
-- Whip together all ingredients and spread over cooled cake.
Pineapple topping:
1 can crushed pineapple (16-oz), drained
1 container Cool Whip (8-oz)
1 can fresh frozen coconut or 1 1/3 cups shredded coconut
--Spread pineapple over cream cheese topping. Spread the Cool Whip over pineapple. Sprinkle coconut. Refrigerate.

Guava Cake

I'm not sure where this recipe came from, but we've had it for about 20 years.

1 pkg. white cake mix

1 can frozen concentrate guava juice, mixed with only 2 cans water (NOT PREMADE)

Bake according to package directions, substituting guava juice for water.

Frosting

8-oz. pkg. cream cheese, softened

1/3 cup sugar

1 tsp. vanilla

1 small pkg. Cool Whip

In a medium mixing bowl, beat cream cheese with mixer until fluffy. Add sugar and vanilla and beat in. Slowly fold in the Cool whip and refrigerate until ready to use.

Gel Guava Topping:

2 cups guava juice

½ cup sugar

¼ cup cornstarch

In a medium saucepan, bring the guava juice and sugar to boil. Make a paste out of the cornstarch and a small amount of water. Remove guava juice from heat and stir in the cornstarch mixture. Return to heat and bring back to boil and boil for one minute. Cool in refrigerator.

Assembly:

To assemble cake: Ice the cake with all of the cream cheese mixture. Glaze the top of cake with guava gel. Refrigerate until ready to serve.

Macaroni Salad

This recipe is from Jeanette Clark. I wanted an authentic Hawaiian Macaroni Salad and this is the fabulous recipe she gave me:

1 bag elbow macaroni
6 eggs
1 pkg. imitation crab
1 bunch green onions
salt and pepper
2 tsp. sugar
Best Foods Mayonaise

--Boil macaroni (you want it soft, but not mushy.) Drain and sit in the colander for at least an hour.  Boil and grate eggs, shred crab, chop green onions. Mix all together with BEST FOODS MAYONAISE. Then season.

Teriyaki Chicken Hawaiian Style

My family really enjoyed this recipe.  It was really fantastic and so easy.

I got this from mymagicrecipe.com

Ingredients:

3 pounds chicken thigh ( boneless, skinless ) 
1 cup soy sauce ( Aloha brand, DO NOT substitute ) 
1 cup water 
1 cup sugar 
5 clove(s) garlic ( 3-5 cloves, crushed ) 
1 ginger root ( 2-3 slices, cut thin and lengthwise ) 

Directions:

This is the basic ratio for the sauce, you will just increase it depending on how much meat you are soaking. You want there to be enough marinade that you can stir the meat freely. If it's hard to stir, you need to add more sauce. And make sure you use the Aloha brand soy sauce, if you substitute with another brand it won't be right. And I like to buy the packs of chicken thighs from Costco.

Combine the water and soy sauce and then dissolve the sugar in the liquid. Add the desired amounts of ginger and garlic. Add the chicken. You can soak the meat in the marinade for up to 3 days but you want to soak it for at least 24 hours. You can also boil the chicken in the sauce right after you make it if you want to eat it sooner than later.

After you have marinated the meat for a few days, you are ready to grill. I prefer grilling over charcoal, but a propane grill works fine too and is easier to get ready. Just cook the meat on the grill like you would any other meat. If you are cooking a lot, grill it on hot heat and then stick it in a put on the grill. Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken assuring the chicken ends up very tender and juicy.

Servings:

6

Island Beef Kabobs

Ingredients:
1 1/2 pounds beef, cut in strips
1 yellow onion
1 green bell pepper, seeded
8 ounces pineapple chunks
1 container cherry tomatoes
2 tablespoons brown sugar
1/4 cup honey
1 1/2 teaspoon garlic powder
1 1/2 teaspoon Worcestershire sauce
Ground pepper to taste
Skewers, soaked in water


Directions: 1. Cut bell pepper and onion into even 1 inch chunks. Drain and reserve the juice from the pineapple chunks.
2. In a medium bowl mix the pineapple juice with brown sugar, honey, garlic powder, Worcestershire sauce and pepper until sugar dissolves.
3. Take half of the marinade and toss with beef strips in a sealed bag. Let these marinate for 30 minutes.
4. Use skewers to pierce and hold the vegetables and beef strips. Preheat grill to medium high.
5. Grill kabobs for 20 minutes, turning frequently and brushing with marinade often

Chocolate Haupia Pie

This recipe is from the website fortycakes.com.

Ingredients

• 1 9 inch pie shell ( I like Keebler shortbread.)
• 1 (14 ounce) can coconut milk
• 1 cup sugar +2 Tablespoons (divided)
• 1 cup milk
• 1/2 cup cornstarch
• 1 cup water
• 7 ounces chocolate chips
• 1 1/2 cups heavy whipping cream
• chocolate shavings, for garnish

Instructions

1. In a saucepan, whisk together coconut milk, milk, and 1 cup of sugar.
2. In a separate bowl, mix together the cornstarch and water until dissolved.
3. Once the coconut mixture comes to a low boil, reduce it to a simmer and add the cornstarch mixture.
4. Slowly reheat, stirring the entire time, until it begins to thicken.
5. Pour about half of the coconut mixture into a separate bowl and add the chocolate chips, stirring until completely melted.
6. Pour this chocolate layer into the bottom of the pie pan.
7. Tap the pan a couple of times on the counter to even out the chocolate layer.
8. Pour the coconut layer on top and tap a couple of times on the counter to even it out.
9. Refrigerate for at least 4 hours.
10. Whipped Cream:
11. Blend the heavy cream and the 2 Tablespoons of sugar together using an immersion blender or hand blender.
12. Top evenly on the entire pie.
13. Sprinkle with chocolate shavings and enjoy! 

Quick Chicken Luau

From Denise again!

1/2 10 ounce package of frozen spinach (or real taro leaves if you have them!)
1 standard size can of cream of chicken soup
1 12oz can of coconut milk
8-12 chicken thighs, skin removed

Squeeze as much water out of the spinach as you can and layer in the bottom of a casserole dish. Combine the soup and the coconut milk. Arrange the chicken in the pan and pour the mixture over the top. Bake 350 for one hour. This is very mild flavored chicken.

Kalua Pig

Denise (My SIL) gave me some of her Hawaii recipes:

Kalua Pig in the Crockpot:
1: 4 or 5 pound pork butt roast
2 tablespoons of sea salt
1/4 cup of soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon liquid smoke
1/2 cup water (to keep it moist while cooking)

Place all ingredients in the slow cooker and cook six hours or until the meat is tender enough to shred with a fork. Remove the meat and shred it into a serving dish. Pour some of the juices back over the shredded meat to keep it from drying out and discard the rest.

Panipopo

There are a couple Hawaiian families in our neighborhood. And it is very pleasing to the mouth. This is a recipe for some rolls that are basically cooked in a coconut sauce. I would like to try these myself sometime.

Basic roll recipe that makes about 30 rolls.

Or

Rhodes Rolls (frozen)

1st Sauce - for first layer on bottom of pan.

1 can coconut milk
1 cup sugar
3 Tbsp. cornstarch, mixed in 2/3 cup water

Cook on stove until thickened then pour on the bottom of pan.

Place rolls on top of sauce. Let rise until double.

2nd Sauce - for the top of rolls

2 cans coconut milk
2 cups sugar
4 Tbsp cornstarch, mixed in 1 1/2 cups water

Cook like first sauce and pour over top of rolls before baking. Follow normal baking time to the rolls you used.

Now I know the recipe didn't say it, but I think these are made in a 9 x 13 pan. Hopefully. I should get a move on and make this one.

**Make this recently. IT was A-MAZ-ING. I am hoping to get more Luau recipes so I can do the whole thing myself. My brother lived in Hawaii for almost a year. They came back with some recipes, some of which I tried. You can also find some traditional recipes for a luau at the Polynesian Cultural Center's website. Look under Luau!