"Island Favorites"

*SHRIMP TEMPURA*

1 c. ice cold water
1 tsp salt
1 egg
1/2 tsp. ajinomoto
4 T. cornstarch
2 c. cake flower
2or 3 drops yellow food color
16-20 shrimp (shelled-deveined-butterflied)
oil for deep frying

In large bowl, mix water,salt and egg (water must be ice cold or batter will not become crispy).Mix well and add cornstarch,flour and color Mix until well blended. Heat oil to 375 degree in skillet or pan. Dip a shrimp into the batter and deep fry for 1 or 2 minutes or untill golden brown. Remove from oil and drain on paper towel. Repeat with rest of shrimp.

DIPPING SAUCE FOR SHRIMP:

1/2 c. dried shrimp
(available in pkg in Oriental section)
2 c. water
2 T shoyu sauce
1/2 tsp. sugar (opitional)
1/2 tsp. ajinomoto.
Salt to taste.

In saucepan mix shrimp with water, simmer over low heat for 25 minutes to get the flavor of the shrimp. Strain broth and discard shrimp. Add other ingredients and salt to taste.

*SHRIMP CHINESE*

1 c. cubed onions
3 c. cubed celery
cook in 1 c. water until barely tender

MIX ALL:
1 can cream of shrimp soup
1 can evaporated milk
1 can water chestnuts(sliced)
1 can mushroom halves
4 jars(4oz)pimentos(cubes)
1 lb. cooked shrimp
1/2 c. sherry(opitional)

In the botom of a shallow casserole sprinkle 1 can(3oz) Chow Mein noodles. Add all shrimp mixture. Top with another can of noodles. Bake at 1 hour at 350 degree. May be made the day before but do not add the top noddles

*HAM HAWAIIAN*

1 can(5lbs.)ham
1 can
(131/4oz) pineapple chunks
1 can(12oz) coconut syrup
1/4 tsp. allspice
whole cloves
1T cornstarch
1 1/2T. lemon juice
1 tsp. rum extract
1/2 c. raisins
1/4 c. flaked coconut

Bake ham at 325 degree for 30 minutes. Drain pineapple,reserving the syrup. Combine 1 T. of the syrup. 1/2 c. of the coconut syrup and the allspice. Score ham,stud with cloves and baste with coconut mixture. Bake 30 minutes more, basting frequently with remaining coconut syrup mixture.
Mix cornstarch with 1 more T. of the pineapple juice. In a saucepan combine remaining pineaple syrup, remaining coonut syrup and cornstarch mixture. Cook over medium heat, stirring constantly, untill mixture thickens and begins to boil. Cook stirring for one more minute. Remove from heat, stir in lemon juice, rum extract, drained pineapple, raisins and coconut.
Serve with the ham

*MANDARIN TERIYAKI STEAK*
may be cooked in Wok(oriental skillet)

1/2 c. shoyu
1/4 c. sherry
2 T. oil
1 garlic cloves (minced)
1 small onion(sliced)
2 lbs. flank steak(cut into 1/2 in. strips)
2 thin slices of fresh ginger
1 green pepper(1/2 in. slices)
3/4 c. pineapple juice
2 tsp. cornstarch
2 c. mandarin orange slices

Combine shoyu, sherry, oil and ginger in a mixing bowl, add beef and marinate for 1 to 2 hours, turning several times. Remove meat and pat dry with paper towel. Reserve marinade.
Heat Wok with the oil and brown half of the meat at a time. Place heated dish and pour 1/2 c. marinade on meat.
Place onions, green pepper and pineapple juice in the Wok, simmer for 5-7 minutes. Meanwhile, in a saucepan combine remaining marinade with the corstarch and simmer until thick and glossy. Do not boil. Stir into vegetables. spoon in mandarin orange slices, meat with the marinade. Stir-fry until oranges are heated through. Serve over rice.

*KAL BI KOREAN RIBS*

1/2 c. surgar
1 T. sesame seeds
1 1/2 c. chopped green onions

spread sugar on meat with sesame seeds and onions.

MIX:

1/2 c. shoyu
1 T. sesame oil
1 T. ginger powder
Marinate for 6 hours or overnite. Bake on BBQ.

*SWEET AND SOUR RIBS*

3 lbs. spareribs, cut into 2 in. pieces

MARINADE:

3 T. cream sherry
5 T. soy sauce
3/4 c. cornstarch
1/2 c. salad oil

SWEET AND SOUR SAUCE:

2 T. cornstarch
3/4 c. brown sugar(packed)
3/4 c. cider vinegar
3/4 c. pineapple juice
4 T. soy sauce
2 round onions(wedged)
2 c. pineapple chunks
1 green pepper(wedge).

Marinate spareribs in mainade for 20 minutes. Slowly brown spareribs in the salad oil heated to 350 degree. Cover and simmer for 25 minutes at 200 degree. Combine sweet and sour sauce ingredients and add to pork. Simmer cover for 20 minutes longer, stirring occasionally. Add onions, pineapples and green pepper. Cover and simmer until vegatables are tender, about 3 minutes.

*PORK ADOBO*

(spiced Pork)
2 lbs. pork(cut in 1 in. cubes)
1/3 c. vinegar
1 T. minced garlic
4 bay leaves(crumbled)
salt to taste
1/4 tsp. monosodium glutamate
1/4 tsp. black pepper

Combine all ingredients and marinade overnight in refrigerator. Place in skillet. Cover and cook over medium flame, stirring occasionally, untill pork is browned and tender, about 1 hour. Meat will be crispy on outside and all the liquid in the pan will be absorbed. Serve with hot rice.

*KALUA PORK*

3/4 lbs. pork butt(slashed)
1 T. hawaiian salt
3 T. shoyu
1 tsp. monosodium glutamate(M.S.G.)
1 garlic clove(minced)
1 T. fresh ginger(grated)
few drops of liquid smoke
6-8 Ti leaves
1 banana leaf

Combine salt,m.s.g.,garlic, ginger, shoyu, and liquid smoke and rub sauce mixture over pork butt. Wash and remove ribs from Ti leaves nd banana leaf. Line 9 x 9 in. pan with Ti leaves, extending over pan edge. Place banana leaf on top. Place pork on banana leaf and fold over pork. Secure with string. Cover with foil. Bake at 325 degree for 4 hours. To serve, open leaf and shred pork.

*ORIENTAL BAKED CHICKEN*

5 lbs. chicken thighs
3/4 c. shoyu
1/4 c. oyster sauce
3/4 c. raw sugar1 T. sesame oil
*sesame seeds
1 T. grated ginger
2 stalks green onions(chopped)
2 cans button mushrooms
2 T. cornstarch

Combine all ingredients (except mushrroms and cornstarch). Soak chicken in the sauce several hours or overnight. Place chicken in a shallow pan(skin up)and pour the marinade over chicken. Bake at 350 degree for 1 hour. Pour juice from pan, skin off any fat, pour sauce into a saucepan and bring to a boil. Combine cornstarch with liquid from the mushroom and add to the sauce, stir gently untill thickened. Add mushrooms, arrange chicken on a serving platter, pour gravy over and garnish with parsley.

*CHICKEN TOFU*

4 pieces of chicken(cut in cubes)
2 1/2 T. sugar
1 tsp. salt
2 c. water
1 T. oil
1/4 c. shoyu
1 bunch green onions(cut 1 1/2 in. long)
1 block tofu(cut in squares)

Brown chicken in oil in skillet. Add sugar, salt, water and shoyu and simmer until chicken is tender. Add green onions and tofu. DO NOT stir, flip pan in upward motion to mix, stirrng will beak up the tofu.

*LEMON-ORANGE CHICKEN*

4 chicken breast
1 can(12oz) frozen juice(thawed)
1 lemon

Skin breast and remove all visible fat. Pierce flesh of each piece with pointed knife 5-6 times on each side. Place in shallow casserole with tight lid. Combine juice of lemon with 2/3 can of undiluted ornge juice. Pour over chicken(should over chicken-if not, add rest of orange juice). Marinate in refrigerator at least 4 hours,turning chicken over several times. Cook covered at 350 degree for 1 1/2 hours. Serve marinade on the side.

*CHICKEN CASHEW*

3 chicken breasts
2 pkgs pod peas(frozen)1/2 lbs. mushrooms(sliced)
4 green onions(sliced 1 in. long
1 can bamboo shoots
1/4 c. salad oil
1 c. chicken stock
1/4 c. shoyu2 T. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
1 pkg.(4oz)cashew nuts

Boned chicken and remove skin. Slice into 1/2 in. strips, then cut in 1 in. long strips. Cook nuts until toasted in 1 T. oil in skillet. Remove from pan. Add remaining oil and stir fry chicken until lightly brown, add snow peas and mushrooms, pour in stokc and simmer for 2 minutes. Add bamboo shoots. Mix cornstarch, shoyu, sugar, and salt and add to skillet, stir untill thickened. Mix in gren onions. Sprinkle with cashew nuts. Serve with rice, noodles or Won Ton.

*CHICKEN CHOW MEIN*

1 T. oil
1 c. onion(sliced)
1 1/2 c. celery(sliced)
2 c. chicken broth
3 T. shoyu
3 c. cooked chicken(cut in strips)
1/2 c. green onions *scallions*(minced)
pkg chow mein noodles(boiled and drain)

Heat oil in skillet, add onions, celery and mushrooms and stir fry untill crisp. Add 1 c. of stock, shoyu and chicken. Warm through. Add cornstarch and remaining stock and stir fry until thickened. Add green onions. Serve over cooked nooddles

*EGGPLANT WITH GARLIC SAUCE*

2 lbs. long eggplant,peeled-cut into 1 in. pieces
1 T. oil
1 tsp. minced garlic
1/4 lb. ground pork or beef
1/2 tsp. salt
2 T. shoyu
2 T. oil
2 tsp. red wine vinegar
1 c. chicken broth
2 T. chopped green oinions

Heat 2 T. oil in skillet and stir fry eggplant for 3 minutes. Add 1/4 c. water, cover and simmer until almost tender. Remove. heat 1 T. oil, add garlic and meat and stir fry, add salt, sugar, shoyu and broth. Bring to boil. Add eggplant and cook for 1 minute. Stir in vinegar and scallions. Serve hot.

*MIXED ORIENTAL VEGETABLES*

1 head chinese cabbage(bok choy)(chopped)
1/2 c. carrot
2 c. fresh chinese peas
3 T. butter
1 basket cherry tomato
4 oz. can miniture corn
1 T. peanut oil
1 c. fresh mushroom(sliced)
3 c. fresh bean sprouts
*dressing

DRESSING:

1 c. oyster sauce
1 c. sugar
2 c. shoyu

Blend all ingredients well.

Heat oil and butter in skillet and stir fry cabbage, carrot, and pod peas until crispy. Add mushrooms, bean sprouts, tomatoes, corn and dressing to taste. Stir fry for 2 minutes(DO NOT over cook vegetables) Serve hot

*BITSU BITSU*

2 c. raw sweet potatoes(grated)
1/4 c. sugar
1/4 c. flour

To grated potatoes,add flour and sugar and mix. Shape into patties into 2 in. shapes about 1/4 in. thick. Pan fry until golden brown. Serve with meat course.

*HAM FRIED RICE*

6 T. peanut oil
3 eggs(beaten)1 c. ham
1/2 c. cooked green peas
2 tsp. salt
4 c. cooked rice
1 c. green onion(chopped)

Heat 2 T. oil in skillet and heat to medium. Pour egges in and stir untill scrambled. Remove from pan, set aside. Heat another 2 T. oil and add cooked rice and onion and stir fry 1 minutes, add salt and pepper to taste. Reduce heat and add eggs and ham and stir with rest of ingredient, mix throughtly.

*HAWAIIAN CURRY*

1/4 c. butter
2 medium onions (chopped)
2 apples (cored-peeled-diced)
6 T. flour
1 1/2 T. curry
1 1/2 tsp. brown sugar
2 cloves garlic (minces)
1tsp. ginger (minced)
2 c. chicken stock (broth from chicken)
1 can frozen coconut milk
1 1/2 tsp. salt
2 c. cooked chicken,beef,lamp or shrimp

Melt butter, brown onion, garlic, apple, add curry powder and ginger. Cook for a few minutes. Add stock, than coconut milk, cook slowly for an hour. Add flour to thicken. Add chicken, slowly cook until heated through. Server with hot rice and condiments.

condiments:

Chopped green peppers-choped green onions (scallions)-chopped cooked eggs-chopped cooked bacon-chopped macadamia nuts-chopped peanuts-chopped preserved ginger,rainsin, currents and grated fresh coconut,and mango chutney.

*CRISPY WON TON*

pork hash, or 1 lb. hamburger
1 c. waterchestnut (chopped)
1/2 c. green onions(scallions)optional
1 package Wonton wrappers
1 egg (scramble,not cooked)

Mix pork hash or hamburger with chopped water chestnuts, chopped green onions and egg. Add salt and pepper for seasoning. Spoon a tsp. of mixture onto wrapper. Place in center of wraprer. Seal along all edges with water (just wet finger tip. Fold wrapper in triangle. Make sure edges are sealed. Deep fry till golden brown.

*CHICKEN WITH BLACK BEAN SAUCE*

3 piece chicken breast
5 T. oil
1 lbs. won bok cabbage (cut up)

MARINADE:

2 tsp. sherry
2 T. shoyu
4 slices ginger
1 tsp. hawaiian salt

BLACK BEAN MIXTURE:

2 T black bean
2 cloves garlic, minced
1 sliced ginger, minced

CORNSTARCH MIXTURE:

2 T cornstarch
2 T. water
dash of MSG

Cut chicken in chunks and marinate for 5 minutes
Wash and soak black beans, drain, combined with garlic and ginger and mash into paste.
Heat oil. Saute black beans lightly.
Add chicken and stir fry til white in color
Add cabbage, cook till tender but crisp.
Thicken with cornstarch mixture

Lots more recipes to be added on
gone to the store to pick up more ingredients..hehe!!