mmm mmm more Yummy!

Alt.Culture.Hawaii Local Kine Recipes Version 1.7 7/18/1994 Compiled By: Art Pollard POLLARDA@UHUNIX.UHCC.HAWAII.EDU THIS MONTHS NOTES: This is the fourth posting of LOCAL KINE RECIPES. The semi- official recipe book of alt.culture.hawaii. This posting of "local" Hawaiian recipes is growing rapidly in size. There have been a number of recipes submitted this past month. In fact, there have been so many recipes which were submitted, I have not been able to include them all. I will add them as soon as I can but, as I am in the middle of a big software development project, (I'm finishing up writing a spell checker) it may have to be at the begining of next month. However, I believe you will find a whole bunch of new useful recipes in this posting. If you are looking for a recipe in particular, I would heavily recomend you look in this posting. There is now a good possibility you will find it. If yoiu have any questions or comments, please feel free to conatact me. (PollardA@UHunix.uhcc.hawaii.edu) Hawaiian Electric Company submitted A WHOLE BUNCH OF RECIPES to be included. This is why the posting is late being posted this month. (It took a LONG time to type them all in.) However, I felt confident that you would consider the wait to be worth it. The posting is getting to be huge. (I will have to reorganize the whole thing again sometime in the next month or two. Probably into sections which will break up the whole thing into reasonably sized chunks.) Mahalo to all of you who have submitted recipes this past month. This recipe posting is getting larger and larger. Hopefully, this will ease the home-sickness for the islands for those of us that are away. (Or will it just make it worse? :) GENERAL NOTES: Needless to say, modern Hawaiian Culture is composed of a number of different ethnic groups, from Native Hawaiians, to Samoans, Tongans, Chinese, Japanese, Portugese, Haole, etc. Each of these groups has contributed to what many people consider to be "Hawaiian Food." As you may notice, this recipe posting is reflecting the contributions of each of the different groups. SUBMISSIONS: I encourage submissions of all recipes which are 'local' in flavor. Because Hawaii is such a diverse society, this can range from traditional Hawaiian recipes to Oriental to the now traditional recipes which include Portuguese Sausage or 'Spam.' Each submission will be included in the next issue / version of Local Kine Recipes. I am not sure about the legalities of including copywritten material in a free post like this so, if you obtain the recipes from a copywritten work, please include all relevant publication information. More than one recipe for a given food is encouraged as we all have varying tastes (I am sure) and some recipes are inherently better than others. Many local recipes are just done to taste. If you are one of those who do can do this, congratulations! However, please have pitty on those of us who aren't so talented and need things spelled out. In addition, if you include a description of the recipe, it will help all those who are trying to decide what to make if they have never had it before. Feel free to post submissions to the net. However, since I often get behind in reading the news, BE SURE TO E-MAIL ME A COPY DIRECTLY TO ME SO THAT I DON'T MISS IT. (Thanks) FEEDBACK: If you try a recipe in this posting, feel free to e-mail me and let me know what you think. This feedback will be valuable if this posting becomes large and I have to decide what stays in and what does not. If you summarize your feelings towards a certain recipe concisely, it may end up being included in the next posting. I am thinking that we could have a rating system somewhat like the movie rating system. Instead of stars however, we could rate recipes by one to four "ono"s with four being the best. If you come up with a suggestion on how to improve a recipe or have a different variation, include that as well so we may all benefit from your wealth of knowledge. :) (More than one recipe does the body good.) REQUESTS: If you have a favorite Local Kine Recipe that you miss and can't find, e-mail me and I will include your request in the next issue of Local Kine Recipes. Many Mahalos to those who have submitted recipes so far. Grind it Brah! Art Pollard PollardA@Uhunix.uhcc.hawaii.edu ----------------------------- REQUESTS SECTION: Samoan Pancake (Samoan Balls) (Round deep fried doughy things.) Spam Recipes (Since this has been the topic of late...) ----------------------------- FOOD! MAIN PLATES ----------------------------- OVEN KALUA PORK Submitted by: Sheri Organization: BYU Ingredients: 3 lb pork butt 2 cups water 1 teaspoon liquid smoke 1/4 cup Hawaiian Salt (or rock salt) Procedure: Place pork fat side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in oven at 400 degrees F. for three hours. Remove from pan and shred. Makes six servings. ----------------------------- CHILE & RICE Submitted by: ECZ5SLM@MVS.OAC.UCLA.EDU (-SLM-) Organization: UCLA Microcomputer Support Office Ingredients: 1 lb ground beef 1 lb italian sausage (or a tube of Jimmy Dean Sage pork sausage) 1 can (7oz) diced green chilies 1 large onion, chopped or diced (Maui no ka oi!) 1 large bell pepper, chopped or diced 1-2 cloves garlic, pressed, diced, chopped, whatever Beatriz Gonzalez-Yanes)! 2 pkgs chili mix (Lawrys, etc) {or to make your own, use the following spices: chili powder, cayenne, cumin, paprika, salt, pepper, sage & basil. I can't tell you proportions, 'cause I just shake out spice until it 'tastes right'} 1 can (32 oz?) crushed or whole tomatoes 1 can (16 oz) kidney beans\ 1 can (16 oz) white beans --don't drain out the 'juice'! 1 can (16 oz) black beans / Procedure: Get a big pot (dutch oven should be right size). Brown beef & sausage (do the pork first!). After it's all browned, add the chili mix/spices (for extra-hot, add more cayenne & a few dashes of tabasco sauce). Use butter or margarine for browning, NOT OIL! In separate pan, saute green chilies, onion, bell pepper & garlic in butter or margarine. (do the bell peppers first for about 3 mins) Add sauteed stuff to the pot with the meat. Add the rest of the ingredients (don't drain out the beans!). Simmer for 3-4 hours, uncovered, stirring occasionally. If the chili is too 'wet', add masa flour or some cornstarch to thicken it up. Make da rice (you know how!) Put da chili on top da rice & eat 'em up! -SLM- PS: Beer *in* the chili is optional. Beer *with* the chili is required. ----------------------------- KOREAN BULGOGI Submitted by: Robert Mattsuo Organization: This was originally submitted to rec.food.cooking by Connie Yakley-Griffith. Laurie, this was given to me by a Korean lady named Chin Wah Moores that I met while my husband was serving in the Air Force. I think you'll love it... everyone that I've served it to so far has! Enjoy! Ingredients: 2 lbs. flank steak, sliced into paper thin strips 3 scallions, cut at a slant into 1/2" pieces 2 cloves of fresh, minced garlic <1 tsp. powder but fresh is far better> 3 tbsp. sugar 1 tsp. sesame seed oil 1/2 cup soy sauce < no lite varieties work here> 1/2 cup water 1/2 tsp. MSG 1/2 tsp. sesame seed Procedure: Cut steak with sharp knife into paper thin strips. Add sugar and mix well by hand. Mix soy sauce and water and add garlic to this. Cut green onions and add to soy sauce mixture. Pour sauce mixture into meat, add MSG and mix again by hand. Add sesame seed oil and sesame seeds and mix again by hand. This is better if it marinates for at least 24 hours and will keep in the refrigerator for three days. SPAM MUSUBI Submitted by: Organization: University of Hawaii Get somet'ing special 'bout da spam musubi's everybody else stay grindin', or what? When I make 'em, it's like, reglah musubi -- only, get spam inside. Try: cook rice (da sticky kine), make 'em into one spam shaped block about 1"-2" high, t'row one slice fried spam on top, and wrap da buggah wit' nori. Da only hints I can 'tink of is, try wet yo' hands and put little bit salt on top when you stay making da musubi shape wit' da hot rice, and toas' da nori little bit first. Comment: One nada hint: Use da spam can and use fo mold for da rice. Den da slice of spam goin' fit perfect on top. If you can fin' furikake out dea, mix it in da rice firs. Taste ono. You can put da kine ume inside too, but I don't like um. At da local plate lunch place around hea, I go into shock wen I see dey like 75 cents for one small kine spam musubi. Ey, I can make ten of dem for dat much! pat [Editor's Note:] It is my understanding that Spam Musubi is one of the favorite dishes at Jai's Vedic Steak House. Apparently, Jai is a real master in making Musubi. MANAPUA (Two parts) Submitted by: Patrick Yuen Organization: Qualcomm, Inc San Diego, CA Basic yeast dough ----------------- Ingredients: 5-6 cups flour 1/4 cups sugar 1-3/4 cups warm water 2 T shortening 1 T yeast Procedure: Dissolve yeast in water. Add sugar and shortening. Mix in enough flour to make a fairly stiff dough. Knead until smooth. Cover and let rise in warm place for 2-4 hours until double. Manapua ------- Ingredients: 1 lb char siu 1 recipe basic yeast dough Procedure: Chop char siu into small pieces. Divide dough into 24 pieces, then flatten with palm of hand. Place one portion filling in middle of dough circle. Pleat edges of circle and press firmly; pleat entire circle in this fashion. Wrap up entire circle and press all edges together to close. Place filled buns on squares of paper and let rise 10 minutes. Arrange buns in a steamer 1/2 inch apart and steam 15-18 minutes over high heat; remove and serve. -----------------------------