Ono Kine Recipes

Lemon Chicken

3 lb chicken brests, boned
1 tablespoon sherry
1 tablespoon soy sauce
1 1/2 salt
2 eggs
1/4 cup cornstarch
1/2 teaspoon baking powder
2 cups salad oil for frying
1/3 cup sugar
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon lemon juice
1 lemon
2 tablespoons salad oil

Instructions: In large bowl, comine the chicken with the sherry, soy sauce and 1/2 teaspoon of the salt; let stand for 15 minutes. In small bowl, beat eggs; beat in the 1/4 cup cornstarch and the baking powder to form smooht batter. In wok or large skillet, heat the 2 cups oil to 350 degrees F. Coat chicken with batter; fry until browned. Cut into 1 1/2 X 1 inch pieces. Combine sugar, the one tablespoon cornstarch, broth, lemon juice and remaining 1 teaspoon salt. Cut lemon into thin slices. In wok or skillet, heat the two tablespoons oil; add lemon slices and stir fry for 30 seconds. Slowly stir in cornstarch mixture. Cook, stirring constantly, until sauce is clear. Pour over chicken. Makes six servings.

Haupia Dessert

1-12 oz. can frozen coconut milk
3/4 cup water
1/4 cup sugar
1/4 cup cornstarch

Instructions: Thaw coconut milk in a saucepan over low heat. Combine water, sugar and cornstarch, blending until smooth. Add to coconut milk in saucepan. Cook mixture over medium heat, stirring frequently until mixture comes to a boil and thickens. Pour into 8-inch pan. Chill until firm

Mango Bread

2 Cups flour
2 Tsp. Baking soda
1/2 - 1 Tsp. salt
1 Cup sugar
1 Tsp. cinnamon
1/2 Cup raisins
3/4 Cup vegetable oil
3 eggs, Beaten
2 chopped ripe mangos
1 Tsp. vanilla extract

Instructions: Mix all ingredients well. Pour into greased pan. Bake at 325 degrees F. for one hour. Cool for 20 minutes.

Maui Pineapple Fried Rice

2 cups cooked rice (long grain or Calrose)
2 tablespoons oil
3/4 cup chopped onion
2 large cloves garlic, minced
1 cup diced fresh Maui Hawaiian Gold® Pineapple
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon Sambal Oelek* Ground Fresh Chili Paste
2 eggs, beaten


Heat oil in a large skillet. Add onion and garlic; cook and stir over medium-low heat for 10 minutes until softened. Add the rice to the skillet; cook over medium-high heat for 5 to 10 minutes. Stir together the pineapple, bell pepper, soy sauce, oyster sauce and chili paste; add to the skillet and stir until well blended. Push the rice to one side of the skillet and add the eggs to the other side. Cook, stirring constantly, until eggs are cooked through. Stir the cooked eggs into rice. Makes 6 servings. Recipe from the Maui Pineapple Company

Lomi Lomi Salmon

1 1/2 lb salmon fillets
kosher salt
5 large ripe tomatoes
1 medium onion
1 green onion
3/4 tbsp. lime juice
1 tsp. pepper
1 tsp. sugar

Salt both sides of salmon fillets and place in refrigerator overnight. The next day, wash off salt and dice salmon into small pieces. Cut tomatoes, onions, and green onions into little cubes. Combine all ingredients and chill.

Halo Halo

4 Cups of shaved ice
4 Tbsp. sweet azuki beans
4 Tbsp. Coconut Sport
4 Tbsp. diced jackfruit from cans
4 Tbsp. sugar palm from can
4 Tbsp. diced mangos
4 Tbsp. diced kiwi
4 Tbsp. diced strawberries
1 container of cool whip or can of whipping cream

Fill four glasses with ice shavings, then lay and spread the ingredients on top. Top it off with whipping cream.

Poke Aku - Hawaiian Raw Fish

1 lb. aku
1/2 Cup blanched and chopped ogo seaweed (limu loa)
1 Tbsp. Hawaiian salt
1 Hawaiian red pepper, seeded and minced.
2 Tsp. ground, roasted kukui nuts

Cut aku into 1/2”cubes. Combine remaining ingredients and add fish cubes and mix well. Chill before serving.

Huli Huli Chicken

3 broken fryers, split or quartered
1/4 Cup Ketchup
1/4 Cup shoyu
1/2 Cup chicken broth
1/3 Cup white wine
1/4 Cup frozen pineapple juice concentrate.
½ Tsp. fresh or dried ginger.
½ Tsp. Worcestershire sauce.

Mix ingredients in bowl, brush over washed chicken splits. Grill over barbecue, turning and basting with sauce until it is done (about 40 minutes).

Whendi’s Honey Cake

½ cup butter
¾ cup sugar
1 generous cup Macadamia Nut Honey
3 eggs
1 cup dark, strong, warm coffee (Whendi uses Kona)
3 cup flour
3 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
2 teaspoon dried ginger ½ teaspoon nutmeg
½ teaspoon cloves ½ teaspoon allspice
½ cup Macadamia nuts, chopped
½ cup candied ginger, diced

Cream butter and sugar together. Add honey and eggs, and mix well. Sift dry ingredients together and add to butter/sugar mixture alternately with coffee. Fold in candied ginger and nuts, and pour into greased 10-inch bundt pan or two greased loaf pans. Bake at 350 for 50-60 minutes.

(Recipe from Big Island Bees)

Oven Kalua Pig

Here's a great way to get Kalua Pig without having to dig a pit in your backyard. You'll need the following ingredient:
4 pounds pork butt
1 tablespoon garlic powder
2 tablespoons Hawaiian salt
3 1/2 ounces liquid smoke flavoring
5 1/2 cups water
1 pound pork skin
8 ti leaves

Cut several deep slashes in the pork butt, then rub the pork butt with garlic powder and 1 tablespoon salt. Pour 3 1/2 oz of liquid smoke onto the pork butt. Remove the fat from the pork skin. Add 1 1/2 cup of water to roasting pan, then line with foil. Lay four of the ti leaves on foil, then place pork and skin on the leaves and cover with remaining ti leaves. Cover the roasting pan tightly with foil, and roast at 400 degrees for 1 hour, 375 degrees and cook for 4-1/2 hours more or until pork is easy to shred. Bring 4 cups of water to a boil in a large sauce pot, add salt, shred pork and skin. Add the boiling water to the roasting pan, recover with foil, and cook for 15 minutes.

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