Layered "Make Your Own" Spicy Ahi Poke Sushi (from Julie Doi)

Ingredients

• 2 cups cooked rice, cooled to room temperature
• 1 1/2 pounds spicy ahi poke, chopped into smaller pieces
• 3 to 5 T French's fried onions, crushed into smaller pieces
• 2 to 3 T mayonnaise
• 1/2 to 1 tsp chili garlic sauce or Sriracha sauce
• 2 T Kabayaki sauce
• 2 to 3 T thin sliced shredded nori
• 2 T black sesame seeds
• 2 T tobiko
• 1 to 2 stalks green onions, chopped
• 2 to 4 packs roasted seasoned Korean nori 

Instructions

1. Lightly coat a 9 x 13" pan with sesame seed oil.  Spread cooked rice into pan.
2. Spread poke on top of rice.
3. Mix mayonnaise and chili garlic sauce or Sriracha in a small ziplock bag and seal the bag.  OR just buy Sriracha mayo!  Cut off corner tip of bag and pipe in a zigzag motion over poke.
4. Drizzle Kabayaki sauce in the opposite zigzag motion.
5. Sprinkle crushed fried onions, shredded noti, tobiko, green onions and black sesame seeds on top.

Scoop a small spoonful of the mixture and place onto one Korean nori sheet and pop into your mouth! 

Tobiko!  

Banana Cream Squares (from Dana Kobashigawa)

Crust

•  2 blocks butter
• 2 tablespoons sugar
• 2 cups flour
• Nuts, optional Remember, I LOVE nuts.  It's not optional!

Middle Section

• 2 boxes Vanilla instant pudding
• 3 cups milk
• 1 8oz cream cheese
• 1 8oz Cool Whip
• Sliced bananas

 

1.    Blend together butter, sugar and flour well.  Press into 9x13 pan. 

Bake at 325 degrees until golden brown. Cool.  

Put a layer of sliced bananas over crust.

 

2.    Mix cream cheese with milk until smooth in consistency.  Add vanilla pudding.  Blend until thicken.  Pour filling over bananas.  Spread Cool Whip over filling.

 

3.    Refrigerate. Cut into squares to serve.

 

 

 

 

Okinawan Sweet Potato Pie with Haupia Topping (from Dana Kobashigawa)

 Crust:

¾ cup margarine or butter ( 1 ½ blocks)

4  tablespoons sugar

1 ½ cups flour

½ cup nuts, chopped (optional).  In my opinion, nuts are never optional :)

 

Combine sugar, flour and nuts. Cut butter into flour mixture until texture is sandy. Press lightly into 9 x 13 inch pan.  Bake at 325 for 20 to 25 minutes.

 

Filling:

8 tablespoons butter or margarine, softened

1 cup sugar

2 eggs, beaten

2 cups Okinawan sweet potato, cooked and mashed

½ cup evaporated milk

1 teaspoon vanilla

¼ teaspoon salt

 

Beat butter and sugar.  Add eggs and mix. Gradually mix in mashed sweet potatoes.  Add evaporated milk, vanilla and salt; mix well.  

Pour onto crust.  Bake at 350 degrees for 30 to 35 minutes. Cool.

 

Haupia topping:

½ cup sugar

½ cup cornstarch

1 ½ cups water

2 cans frozen coconut milk (12 oz each) thawed

 

Combine sugar and cornstarch; stir in water and blend well.  Stir sugar mixture into coconut milk; cook and stir over low heat until thicken. 

Cool slightly.  Pour coconut milk mixture (haupia) over pie filling and refrigerate.

 

Fusayo Scannell's Sukiyaki/Hekka recipe

 Ingredients

• 2 1/2 cups shoyu
• 1 1/2 cups sugar
• 1/2 C sake or mirin
• 1/4 C hondashi

Combine all and mix well.  Store in the fridge and use for hekka, pork tofu, Nishime, etc.

Tastes best with fresh cut up bone-in chicken pieces but we usually just do cut up boneless skinless chicken thighs for ease.

Add whatever veggies (sliced) you have, plus tofu cubes, it you want.

Spinach, green onion, regular onion, mushrooms, bamboo shoot, water cress, cabbage, green beans, long rice.

Apple Bread Pudding

Ingredients:

• 1 loaf King's Bakery sweet bread
• 1 C raisins (optional)
• 1 can apple pie filling
• 2 C low-fat milk
• 1 C sugar
• 1 block/stick butter
• 5 eggs
• 1 tsp vanilla
• 1 tsp cinnamon 

Directions:

1. Heat milk, sugar and butter in pan until sugar and butter melt.  Cool until warm.
2. Tear bread into 2" pieces and place in greased 9" x 13" pan.  Sprinkle raisins in between the bread.
3. Spread pie filling on top.
4. Mix eggs, vanilla, and cinnamon in a separate bowl.  Cinnamon will clump, try to unclump.
5. Add to cooled milk mixture.  Pour over bread.
6. Use back of spoon and press on bread to make sure the bread is saturated.
7. Bake at 350 deg. F for 30 minutes.

Oahu Country Club Creme Anglaise  (Spoon on top of bread pudding before serving)

1 pint heavy whipping cream

1/2 C sugar

3 eggs yolks, whisked

1/4 tsp vanilla

Heat cream and sugar near boiling in pan.  Add vanilla and egg yolks and cook until it thickens.  Strain through mesh strainer or cheese cloth.

Cool by placing in fridge.

Serve cool or at room temperature.  Sauce can be made ahead and refrigerated.  Take out from fridge about 15 minutes before serving and stir.  

Butter Mochi

Ingredients:

• 1 pound box of mochiko
• 3 C sugar
• 1 T baking powder
• 1/2 C butter
• 5 eggs, beaten
• 1 tsp vanilla
• 1 12-oz can coconut milk

Directions:

1. Melt butter and set aside to cool.
2. In a large bowl, combine all ingredients and mix with spoon until batter is smooth.
3. Pour into well-greased 9" x 13" pan.  Bake at 375 deg. F for 1 hour or until toothpick comes out clean.
4. Cool, then cut into squares.

You can swirl in some sweetened guava or liliko'i puree if you want.  

Pumpkin Bread

I made this on May 16, 2021.  Too sweet and too flat.  Put more batter into each pan OR use only one pan?

 Ingredients

• 2 cups flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cloves
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 1/2 sticks butter (3/4 C)
• 2 cups sugar Too much sugar.  Use only one cup?
• 2 eggs
• 1 15-ounce can pumpkin puree
• Nuts or pumpkin seeds (optional)

Directions

1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
4. Add the flour mixture and mix on low speed until combined.
5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
6. Here's another recipe from Hawaiian Electric I made this on May 27, 2021.  Wait until cool before slicing!!!
7. 
   
   
   
   
   
   
8. Ingredients

• 2 1/2 C flour
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1 tsp cloves
• 1/2 tsp nutmeg
• 1 C nuts, any kine, chopped
• 1/2 C butter
• 1 C brown sugar
• 2 eggs
• 3/4 C buttermilk
• 3/4 C pumpkin
• 2 T orange rind
• 1/4 C orange juice

Directions

1. Preheat oven to 350 deg. F.
2. Grease a 9 x 5 x 3" loaf pan.
3. Sift flour with baking powder, baking soda, salt, and spices.
4. Sprinkle 1/4 C of the flour mixture over the nuts.
5. Cream butter, add sugar, and blend thoroughly.
6. Add eggs and beat well.
7. Combine buttermilk, pumpkin, orange rind, and orange juice.
8. Add dry ingredients to creamed mixture alternately with pumpkin mixture.
9. Stir in nuts.
10. Pour into prepared pan and bake for 1 1/4 hours.  Makes one loaf.