Hawaiian Kalua Pig
Serves 12
4 lbs pork butt or pork shoulder
2 Tbs Hawaiian Salt
2 Tbs Liquid Smoke, Mesquite flavor
1 Banana Leaf or aluminum foil
4-6 large Ti leaves, ribs removed
Score pork on all sides with 1/4 inch deep slits about 1 inch apart.
Rub pork with Hawaiian salt, then rub with liquid smoke.
Wrap pork, in the banana leaf, then wrap completely in ti leaves. Tie with string and wrap in foil.
Preheat oven to 350 degrees F. Place pork in a shallow roasting pan and add 2 cups water. Roast for 4 hours.
Shred pork and let stand in 1 Tbs Hawaiian salt dissolved in 2 cups boiling water with a few drops of liquid smoke before serving.
Source: Hawaii News Now website
Haupia Rice with Tropical Fruits
3/4 cup Hinode Short Grain Rice
3 cups coconut milk
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
1 cup mango, chopped
1 cup papaya, chopped
Combine milk, sugar and vanilla in a medium saucepan. Bring to a boil, stirring occasionally. Gradually stir in rice, cover pan and cook over low heat, stirring occasionally for 30 minutes or until most of the liquid is absorbed.Remove from heat and stir in cream. Allow to cool. Serve chilled topped with chopped mango and papaya.
Source: Sam Choy’s Kitchen, Hawaii News Now website
Mango Bread
2 cups cake flour
2 tsp baking soda
1/2 tsp salt
1-1/2 tsp ground cinnamon
1-1/4 cup granulated sugar
In a mixing bowl, sift ingredients and set aside.
1/2 cup canola oil
1/2 cup butter, melted
3 eggs, well beaten
2 tsp vanilla
2 3/4 cup mango, diced
In a large mixing bowl, combine oil, butter, eggs, and vanilla. Whisk until well combined. Add dry ingredients and mix until well blended. Fold in diced mango. Divide batter into three equal parts and pour into 3 generously sprayed Pam loaf pans. Let stand in pans for 10 minutes before baking.
Bake at 350 degrees for 40 minutes. Test with a toothpick.
Source: Sam Choy’s Kitchen recipe, Hawaii News Now website
Mom’s Brownies
1 1/2 cups unsalted butter, room temperature
2 cups cocoa powder
4 cups sugar
8 eggs, lightly beaten
3 cups flour
2 tsp baking powder
2 tsp salt
2 cups chopped nuts, your preference
1 cup macadamia nuts, chopped
Preheat oven to 350 degrees.
Butter a 12x18 jelly roll pan or a baking sheet with sides. In a saucepan, combine the butter and cocoa powder over medium heat, stirring until melted and combined.
In a large bowl, combine the sugar and eggs. Add the cocoa mixture and mix gently. Into another bowl, sift the flour, baking powder and salt and add a little at a time to the wet ingredients, mixing until incorporated.
Fold in the nuts. Pour batter into the prepared pan and bake for about 30 minutes, checking periodically until a toothpick inserted into the center comes out clean.
Let cool, then cut into squares or bars.
Source: Sam Choy’s Kitchen recipe, Hawaii News Now website