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    165 Recipes

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    I love this right around the holidays--it's one of my favorite mochi flavors!

    Recipe #341042

    This is my favorite way to eat chow mein. I prefer to always have that crispy layer of noodles at the bottom--but watch out, or else I'll eat all the crispy bits before anyone else gets a chance! You can add other veggies, or different meats, depending on what you prefer. From AlohaWorld.

    Recipe #285273

    This is an imitation of the real thing, which can be had at Duke's Canoe Club on Oahu. My family always makes it a point to grab a huge slice (each) of this! Adaptation from Lynn & Rick Carlton.

    Recipe #284725

    When I say plum powder in the ingredient list, I really mean li hing mui powder. From Hawaiian Electric Company.

    Recipe #284719

    This was featured on Giada's "Greek Fusion" episode, and I just couldn't keep my mouth from watering!

    Recipe #284533

    The biggest thing that sets this apart from the others, is the addition of honey roasted peanuts. However, you can sort of turn it in a dumping grounds for whatever sweets you like! From Nigella Express.

    Recipe #284258

    I'm going to continue playing around with this one, to ensure that it turns out just like the real thing! I've heard rumors that msg is what makes all the difference--but that's not in my vocabulary so I will find another way. Also, for the best taste, make this the night before you plan on eating it, and let all of the flavors marry in the fridge. From AlohaWorld

    Recipe #282405

    This cake is so yummy! I found it online at a Hawai'i wedding site.

    Recipe #282401

    I couldn't find any recipes on here that included Li Hing Mui powder, so I'm going to add what I can..There is 1 tsp of Li Hing Mui that is included, but would not be accepted in the ingredient list. Also, the sweet and sour is meant to be the mix that is typically used with mixed drinks.

    Recipe #282393

    This cake has three parts. The actual cake, the frosting, and the topping. Taken from the Honolulu Star-Bulletin.

    Recipe #282311

    From Dr. Shintani's "Eat More, Weigh Less"

    Recipe #282305

    Sweet potato casserole from the cookbook "Hawaiian Cookbook". You can also add minced ginger root to the the pineapple juice, or even substitute orange juice in place of pineapple juice.

    Recipe #282237

    This was featured on Everyday Italian, and I couldn't stop my mouth from watering. The good thing is, it hardly takes any time at all to prepare, so you'll be eating in no time! She suggests buying the uncut squid, so that you can slice it into the thickness that you'd like.

    Recipe #282096

    From Dr. Shintani's "Eat More, Weigh Less". Each serving is only 265 calories!

    Recipe #282087

    This is a simple version of this dish...because it assumes that you have the pateles (or pasteles) on hand. I couldn't add it into the ingredient list, but you will want about 4 pateles to add in at the appropriate time. It is simple to find a recipe for them. From AlohaWorld

    Recipe #282056

    A nice twist on the typical red wine sangrias--this one is a little more tropical in taste! From Simply Delicioso.

    Recipe #282053

    This recipe is from "Eat more, Weigh Less", a cookbook by Terry Shintani, a doctor from Hawai'i who works with native Hawai'ians through the Hawai'i Health Program.

    Recipe #282018

    A hearty and tasty soup, using Kim Chee. From "Dok Sunni: Recipes from My Mother's Korean Kitchen"

    Recipe #281931

    From Big City Diner, in Kaimuki, Oahu.

    Recipe #281692

    I could eat this stuff every other day. It really hits the spot. Sometimes, I will add sesame oil/seeds as well. From the Honolulu Star-Bulletin, via Jennifer Kim.

    Recipe #281664

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