I have been making these for years. Another fast, easy and tasty pupu. The "stuffing" really does need to sit and marinate for a while so make it the morning of or no more then 12 hours before serving. Otherwise it becomes a runny mess.
The website did not recognize the words Japan or seedless - but I usually use the longer slim Japanese or seedless variety.
This is a great sweet & spicy marinade for flap steak, but note these are bold flavors and using this recipe as written will get you a bold result. First preference is to have right off the grill, sliced and served with garlic roasted mashed potatoes and lots of veggies. Leftovers are fabulous cold and sliced thin on a salad or even in a lettuce wrap. Because of the honey, it will be sweet and the rooster sauce will make it spicy - so adjust to your particular tastes. I prefer very sweet and very spicy. The shoyu I use is low-so and I keep it in the fridge with fresh ginger, garlic, lemon and orange slices marinating in the bottle and diluted with a little water....
So simple! So good! I get the Mauna Loa Maui Onion & Garlic flavored mac nuts for a boost of flavor or have added thick slices of onion + garlic cloves then remove before cooking the long beans. Cashews also work very well with a sprinkle of fresh dill as a garnish.
Easier than you can even imagine and full of the taste of the islands. Great with my Pineapple Wasabi Aioli (#272187). Prep time includes the 30 minute marinating time. Great as a meal with greens, veggies and rice or as finger food/appetizers.
Creamy, sweet and as spicy as you want it, plenty of veggies and fairly easy + fast to make. I have tried shrimp, pork, fish and beef and found the chicken to be the best. As usual, I like things spicy, so you might want to add the curry paste a little at a time until you reach your heat point. Serve over jasmine rice.
So yummy, easy and a winner even for those who are a little skeptical about scallops. Can be served as your main dish or as a side to perhaps steak or grilled jumbo shrimp (I'll post my recipe for drunken shrimp next). Served over angel hair or rice.
Obviously sweet because of the fruit but a slight hint of heat because of the pepper. We love this on grilled ahi, steamed uhu or aweoweo. I worked out this recipe after several failed attempts. We are blessed to live in Hawaii where fresh-off-the-tree fruit and great pineapples are easy to find, but try it anyway. As a variation, skip the pineapple and use chopped, seeded cucumber. Enjoy!
A warm and hearty Chinese porridge also known as congee. Great use for the leftover chicken or turkey "body." Another meal from one of those Costco roasted chickens! Traditionally eaten as breakfast, we love it any time. Made it yesterday for dinner and it's so ono!
This is superb on ahi or scallops to be grilled and served either on a salad or as a main course. Try it with the Pineapple Wasabi Aioli for dipping. Yum! It is enough for 2 good sized ahi steaks (3/4 pound total)or about 1/2 pound large scallops. Reserve an ounce to use as a baste during the grilling process to avoid cross contamination.
Sweet, spicy & smooth. Great for grilled shrimp, chicken or seared ahi. You may want to adjust the amount of wasabi to your own spice level. I have also added a bit of crushed pineapple to the mix if running low on juice.
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