Hawaiian Poki

Thanks to a friend of mine for sharing her recipe, I made this for my church potluck.

I used salmon sashimi, pineapples, green papaya strips, carrot strips, pickled red ginger, pickled pink ginger, light soy sauce, rice vinegar, dry sherry, sesame seed oil, black and white sesame seeds.

The pineapples were especially popular.

Aloha!

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Banana Walnut Cake Topped with Raisins

I modified Better Homes Cookbook’s banana cake recipe to include walnuts, yoghurt and raisins.

Here is the recipe:
1 1/2 teaspoon of baking powder
1 teaspoon of baking soda
1 cup of sugar
1/2 cup of melted butter
2 eggs
2 1/4 cups of multi-purpose flour
1 splash of vanilla
2 ripe bananas
2 big tablespoons or dollops of yoghurt
3/4 cups of 2% milk
1 cup of chopped walnuts
1 handful of raisins for toppings

Mix everything well with a blender after mashing bananas. Preheat oven to 350 degrees Fahrenheit and bake for 45 to 65 minutes if using a deep oval dish like mine.

Aloha!

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Lau Lau in Taro Leaves and Banana Leaves

I spent the whole morning making Lau Lau a second time in my life. It was a lot of work but a good work out.

The red chard is seasoned with salted black beans, Chilli bean paste, LKK oyster sauce, LKK hoisin sauce and the sauce that cooked out from it was used to marinate the meat.

I seasoned the buttery fresh black cod with Mediterranean Sea salt.

Now to eat them with some brown rice. Rubbing my tummy as the car still smells good after I brought some to friends.

Aloha!!

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Hawaiian Macaroni Salad

We loved the macaroni salad at Ron’s Island Grill. This is the first time I made macaroni salad for my Hawaiian dinner party.

Ingredients:

1 packet of Macaroni

1 tablespoon of Olive Oil

1/4 teaspoon of Mediterranean Sea Salt

1/2 a Carrot, chopped finely

1/2 a Red Onion, chopped finely

Miracle Whip

Mayonnaise

Ground Black Pepper

Dried or Fresh Parsley

Garlic Salt

Garlic Powder

Onion Powder

Method:

Boil macaroni in a pot of boiling water. Add 1 tablespoon of olive oil and 1/4 teaspoon of Mediterranean sea salt to the water. Turn of the heat when macaroni has softened. Drain the macaroni in a colander.

Mix macaroni, carrot and red onion well in a large mixing bowl. Add in 2 parts of miracle whip and 1 part of mayonnaise. Mix well into the macaroni, then add the rest of the seasoning including garlic salt to taste.

Transfer macaroni salad to a pretty salad bowl.

Copyright 2012 From the Kitchen of Eloise

Huli Huli Roast Chicken

The best Huli Huli chicken we had in town was at Ron’s Island Grill. Mine didn’t turn out quite the same. They are more like roast chicken but the meat was falling off the bones. They are tender and juicy.

Ingredients:

7 pieces of Chicken Thighs

7 pieces of Chicken Drumsticks

1/2 cup of Huli Huli Sauce or Aloha Barbeque Sauce

1/2 cup of Lee Kum Kee Dark Soy Sauce

1 teaspoon of White Ground Pepper

Method:

Marinate the meat with the above seasonings and let it sit in the fridge for 4 hours. Spray a rectangular Pyrex dish with PAM. Lay chicken thighs and drumsticks in the Pyrex. Pour in additional sauce that is left and fill the Pyrex dish with water up to about 2/3 of an inch deep.

Cover the dish tightly with aluminum foil.

Preheat oven to 350 degrees Fahrenheit. Bake chicken in oven for 2 hours. Remove foil and continue baking the chicken for 35 to 40 minutes to brown them.

Copyright 2012 From the Kitchen of Eloise

Pulled Pork/Kalua Pork

My husband and I love Hawaiian food, particularly Kalua pork. The best Kalua pork we had in town is at Ron’s Island grill. This is the first time I made pulled pork/Kalua pork. Thanks to fellow blogger Pepper Bento for the inspiration and her tip on wrapping the pork with foil! I tried cooking the pork initially on Low in the oven but I wasn’t able to smell anything after several hours so I turned up the heat to 350 degrees Fahrenheit and used the convection convert button to change it to convection oven setting.

You will need a turkey roasting pan to catch the juices and big sheets of aluminum foil.

Here is the recipe, hope you will enjoy it!

Ingredients:

7.5 pounds of Pork Shoulder Roast that come with twines, keep the twines intact

Hot Paprika

1 teaspoon of Cumin (optional)

Garlic Salt

Garlic Powder

Onion Powder

White Ground Pepper

1 cup of Cider Vinegar

Method:

Give the pork a quick rinse with cold water under the tap. Shake off excess water and transfer to a big bowl or dish. Rub the seasoning evenly all over the pork. Pour cider vinegar over the pork last. Lay three big pieces of foil on the turkey roaster pan, i.e. lay one long foil vertically and two long pieces of foil horizontally side by side. Transfer pork onto the foil and wrap the foil around the pork tightly.

Preheat oven to Low and bake on low for 5 hours, then turn up the temperature to 350 degrees Fahrenheit, convert that to convection oven setting if you have a convection oven. Continue to bake for the next 3 1/2 hours.

Open foil carefully and test meat with a meat thermometer. It should be 160 degrees.

Transfer meat to a serving dish and pour the juices collected at the bottom of the pan over the pork to keep it moist. Pry pork apart with two large forks.

Copyright 2012 From the Kitchen of Eloise

A Hawaiian Dinner

Yesterday I prepared a Hawaiian dinner including cold noodles; pineapple, cucumber and carrot salad; potato salad; macaroni salad; pulled pork; Huli Huli chicken, spam and a red velvet cake to celebrate my husband’s birthday. It’s all worthwhile preparing good food to celebrate one’s milestone with good company.

Copyright 2012 From the Kitchen of Eloise