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Hawaiian Style Recipes
Here in Hawaii, we love food, family and fun. We're sharing a
few of our favorite "local kine" recipes with you so that you can enjoy them
too. Have a favorite recipe you'd like to share?
Click here to let us know.
Be sure to visit the other pages of our website where you will find an
excellent selection of handmade soaps from Hawaii,
tropical scented candles and
gift baskets, island style.
Kalua Pig
This is the delicious pork that you would typically find at a Hawaiian
lu'au. Traditionally, the pig is seasoned, wrapped in banana leaves and buried
in a pit (imu) with hot rocks to slowly roast for many hours. Since most of you
don't have an imu in your back yard, we've adapted the recipe to make it easy.
Aloha and enjoy!
5-6 Lbs. pork butt
1/2 cup Hawaiian salt (medium grain sea salt)
1 tsp cracked black pepper.
2 Tbsp. minced garlic
1/2 cup liquid smoke (less to taste)
8 cups water or enough to cover pork.
Place pork in large, deep oven proof pot. Rub
with Hawaiian salt and pepper. Pour remaining ingredients over it. Cover pot
with tight fitting lid. Place in oven and roast at 325 for four hours or until
meat shreds easily.
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Portuguese Bean Soup
Auntie's famous recipe. Slow cooked to perfection and oh so good!
1 onion roughly chopped
4 large cloves minced fresh garlic
3 carrots, peeled and roughly chopped
3 stalks celery roughly chopped
3 ham hocks
4 cups water
5 tsp vegetable oil
5 bay leaves
2 star anise pods
salt and pepper to taste
I cup Portuguese sausage, diced
4 sprigs parsley chopped
15 oz. can kidney beans
14 oz. can whole peeled tomatoes, diced
1 Tbsp fresh basil
4 Tbsp fresh garlic minced
1/2 cup onions, chopped.
In stockpot, sauté 1 chopped onion in 1 tsp. oil until lightly browned, approx 5
minutes. Add 4 cloves minced garlic, carrots, celery and cook at medium high for
approx. 5 minutes. Add ham hocks and cook 5 more minutes. Cover ham hocks with
water and stir to loosen any crispy bits from the bottom of the pot. Add bay
leaves, star anise and season with salt and pepper. Bring to boil, reduce heat
cover and simmer for 4 hours. Cover ham hocks with more water if necessary. Skim
any fat that rises to the top. Strain and reserve stock. Discard all solid
ingredients except ham hocks. Remove meat from bones and dice.
In separate stockpot, sauté 4 tsp minced garlic and 1/2 cup onion for 5 minutes.
Add diced ham and Portuguese sausage. Sauté 3 more minutes. Add beans, tomatoes,
parsley and ham stock. Salt and pepper to taste. Let simmer 20 more minutes then
add basil and serve.
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Pina Colada Cheesecake
If you are looking to knock your guest's socks off at your next gathering,
serve this impressive dessert. It takes time to make but is well worth the
effort.
CRUST
20 whole graham crackers
3/4 cup shredded unsweetened coconut
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
FILLING
2 cups peeled, coarsely chopped, fresh pineapple
3 Tbsp light brown sugar
2 1/2 pounds cream cheese, at room temperature
2 cups sugar
5 extra large eggs, room temperature
1/2 cup canned unsweetened coconut milk
TOPPING
1 cup chilled whipping cream
2 Tbsp canned cream of coconut (Coco Lopez)
1 Tsp Pure Vanilla Extract (the real stuff)
1/4 cup shredded unsweetened coconut, toasted
TO MAKE CRUST
Finely grind graham crackers in food processor. You should have three cups
crumbs. Transfer to a bowl. Mix in coconut and sugar. Add melted butter and stir
until combined. Press mixture on the bottom and up the sides of a 10 inch
diameter spring form pan with 3 inch high sides. Refrigerate for 15 minutes.
TO MAKE FILLING
Preheat oven to 350 degrees. Cook pineapple and brown sugar in heavy, medium,
non aluminum saucepan over medium heat until soft and syrupy, stirring
occasionally, about 10 minutes. Drain off any excess liquid and cool the
pineapple. Using an electric mixer, beat the cream cheese and sugar in a large
bowl until well combined, stopping occasionally to scrape down the sides of the
bowl. Add eggs, 1 at a time, beating until just combined. Beat in the coconut
milk. Pour 2 cups filling into the prepared crust. Carefully spoon pineapple
over filling in crust. Carefully spoon remaining filling over pineapple. Bake
until the cheesecake no longer moves in the middle when pan is shaken (about 1
hour and 15 minutes). Transfer the cheesecake to a rack and cool. Do not remove
from pan. Cover and refrigerate the cheesecake, in pan, overnight.
FOR TOPPING
Beat chilled whipping cream, cream of coconut and vanilla in medium bowl until
stiff peaks form. Release pan sides from cheesecake. Transfer the cheesecake to
a platter. Spoon whipped cream mixture into a pastry bag fitted with star tip
and decoratively pipe over the cheesecake. Sprinkle with toasted coconut. Slice
the cheesecake and serve. This recipe is addicting. Don't say we didn't warn
you!
More recipes coming soon! Come back and visit
us often!
Be sure to visit the other pages of our website where you will find an
excellent selection of handmade soaps from Hawaii,
tropical scented candles and
gift baskets, island style.
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