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    News — Recipe

    Hawaiian Lomi Lomi Salmon Recipe

    It’s not a luau if there’s no lomi lomi salmon. It would be like trying to eat a PB&J without any jelly. You just can’t do it. Fortunately, no matter where you live in the US, it’s pretty easy to make your own kalua pig and lomi salmon at home. Here’s our version of lomi lomi salmon below.

    INGREDIENTS

    • Salted Salmon (About 1 pound)
    • 3-4 Ripe Tomatoes
    • 1 Sweet Onion (Maui onion is our favorite)
    • Green Onion
    • Hawaiian Salt (Do not use table salt!)

    INSTRUCTIONS

    1. If you can’t find salted salmon at the store, you can make it yourself. Just buy a slab of salmon, rub Hawaiian salt all over it, Lomi (massage) that buggah and place it in a glass dish. Cover it with saran and place it in your fridge to cure overnight.
    2. On day 2, take out your salmon. Wash it and then dice it. Also make sure to take out all the skin and bones!
    3. Dice your tomatoes and sweet onion, and chop up a few stalks of green onion.
    4. Throw everything in a large bowl and add Hawaiian salt to taste. Lomi or massage it with your fingers to combine all the ingredients. Let the mixture rest and soak up flavor for at least a few hours before your party starts.
    5. Right before serving add crushed or cubed ice. The melting ice will make the lomi salmon nice and juicy!!

    Again, this is something we usually only make for parties in large quantities, so apologies if the measurements aren’t very exact. Just eyeball your ingredients to make sure you have the right ratio of tomato to onion to salmon. Also, the above Hawaiian plate can not be mailed to you :( 

    Coconut Taro Mochi Recipe

    We recently bought some frozen poi from Waipio Valley on the Big Island. Never tried the brand before, and didn't know how to mix it once it came out of the microwave, so it turned into a lumpy mess. Nobody wanted to eat it, so we came up with this new mochi recipe, which is Oishii Kata! It's a variation of a Chi Chi Dango recipe my mom has been using for years. It's super easy to make and if you don't have poi, you can omit it and still make soft, pillowy mochi at home.

    INGREDIENTS

    INSTRUCTIONS

    1. Mix first three dry ingredients together. Then add the wet ingredients, including the poi. Mix well.
    2. Pour into a greased 9x13 pan. Cover with foil and bake at 350° for 60 minutes.
    3. Uncover, cool overnight. (We couldn't wait and ate ours right away. Don't do this if you make this recipe WITHOUT the poi. It will be the wrong texture. For some weird reason, WITH the poi the mochi was soft and delicious.)
    4. Cut and sprinkle with potato starch.
    That's it. Seriously so easy to make, and so delicious.

    Hawaiian Style Mac Salad Recipe

    As we head out to picnic and BBQ this Fourth of July weekend, just wanted to share one of my favorite recipes. In Hawaii, BBQ meat needs to be eaten with mac salad. They go hand in hand, just like PB&J or chips and dip. This recipe makes more of an Okazuya type salad. Hope you like it!

    INGREDIENTS:

    • 1 lb elbow macaroni
    • ¼ cup apple cider vinegar
    • 1 ½ cups Whole Milk (Don’t use skim or weirdo flavored soy milk substitutions)
    • 1 ½ - 2 cups Best Foods Mayonnaise (Depends on how much mayo you like)
    • 2 boiled eggs
    • 1 Tbsp brown sugar
    • 4 green onion stalks, thinly sliced
    • 1 medium sized carrot, peeled and shredded
    • 1 cup of peas (You could use celery instead, but I like peas better)
    • 1 can of drained tuna
    • Salt & Pepper

    INSTRUCTIONS:

    - Boil 4 quarts of water. Add 1 Tbsp salt and cook your macaroni for about 15 minutes. You want your macaroni to be soft, NOT al dente. I also wash my eggs, wrap them in foil and boil them along with the noodles.

    - Drain your noodles and return them to the pot. Add the Apple cider vinegar and toss. Then add your carrots and peas. Let it cool for about 10 minutes.

    - While that cools, whisk together your milk, mayo, brown sugar, ½ tsp salt and 1 tsp pepper. It might look a little watery, but that’s ok.

    - Now chop up your boiled eggs and add them along with your drained can of tuna to the pasta.

    - You don’t want to add your milky mixture to the pasta too quickly. Otherwise, the milk and vinegar will curdle. So make sure you wait the full 10 minutes before whisking in your dressing.

    - Mix and let cool completely before adding your green onions as garnish. Season to taste with salt and pepper. (I like to use a little garlic salt)

    - Chill for at least one hour before serving. The pasta will soak up your dressing during this time.

    Enjoy!

    PC: Lilikoi Kitchen (I forgot to take a photo of mine! So check out this Maui website full of ono recipes.)
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    Okinawan Sweet Potato Haupia Macadamia Nut Pie

     

    The first time I ever ate Sweet Potato Haupia Pie was at the Gyotaku on King St. I couldn’t believe how delicious it was, so I immediately tried to hunt down the bakery. Found out it was made by Ani’s and that it was over $25 a pie! Waaaay too expensive to buy for anything other than a very special occasion. So, here’s my tried and tested recipe for you to try making at home.

    It’s a three layer process that requires quite a bit of time and patience, so it’s not something you can make last minute. Also, to all  my friends who've been bugging me for the recipe - here you go!

    First off you need to make the Macadamia Nut Shortbread Crust.

    INGREDIENTS

    • 1 cup butter, room temperature (2 sticks)
    • ¾ cup powdered sugar
    • 1 tsp vanilla extract
    • 2 cups flour
    • ¼ tsp salt
    • 1 cup macadamia nuts, coarsely chopped

    INSTRUCTIONS

    • In a mixing bowl, cream the butter and then add the powdered sugar.
    • Mix well and then add the vanilla.
    • Slowly add the sifted flour and beat until incorporated.
    • Mix in the 1 cup of chopped macadamia nuts
    • Pat dough into a 9x9 square pan lined with parchment paper OR a glass 9 ½ inch pie dish.
    • Refrigerate for 1-2 hours.
    • Heat oven to 300° F (150° C)
    • Bake for 20 minutes and then remove to cool.

     

    While this is resting in the fridge I like to get started on the Okinawan Sweet Potato Layer.

    INGREDIENTS

    • 2 cups of Okinawan purple sweet potatoes - peeled, cooked and whipped (I use a potato masher because I like it a little chunky, but you can use your mixer if you like it smoother)
    • 1 stick of unsalted butter at room temperature (I sometimes cut this down to ¾ of a stick if I feel healthy that day)
    • 2 eggs
    • ½ cup whole milk
    • 1 tsp vanilla extract
    • ¼ tsp salt

    INSTRUCTIONS

    • In a mixing bowl, cream together butter and sugar.
    • Add eggs, one at a time.
    • Slowly fold in the whipped Okinawan sweet potatoes.
    • Add your milk, vanilla, and salt.
    • Mix until well combined. Mixture should be the consistency of mashed potatoes.
    • Pour onto hot pie crust and bake at 350° F (175° C) for 30 minutes.
    • Set aside to cool down. Pop it in the fridge when it gets to room temp.

     

    Now for the Haupia Layer.

    INGREDIENTS

    • 1 can of coconut milk (You can also use 1 ¾ cup of frozen coconut milk)
    • 5 tbsp sugar (I usually cut down to 4 tbsp because I don’t like it super sweet, but up to you)
    • 5 tbsp cornstarch
    • ¾ cup water

    INSTRUCTIONS

    • Open can of coconut milk and dump into small pot. Put on low heat.
    • Combine sugar and cornstarch, stir in water.
    • Stir mixture into coconut milk and cook over low heat, stirring constantly, until thickened. (DON’T walk away from the stove. Keep stirring and eventually you’ll feel it thicken to the consistency of pudding.)
    • Pour mixture onto your sweet potato layer and pop into the fridge. Let it cool until haupia is firm. (Depending on your fridge and how cool the sweet potato layer is, this will take about 2-3 hours.)

     

    At the very end you can also sprinkle some chopped macadamia nuts on top, and don’t forget to brag to all your friends and family about how you made this from scratch.

    Hawaiian Hurricane Popcorn

    I don’t mind shelling out $10 for popcorn and a small drink every once in a while at the movie theater, but if you grew up in Hawaii then you know that popcorn alone just doesn’t cut it. It’s only when you add in arare do you get the perfect balance of crunchy, salty, sweet and delicious that makes going to the movies worthwhile.

    If you want to save money and watch movies at home, you can make Hawaiian Hurricane popcorn from scratch. It’s a messy process that requires a little arm muscle, but it's sooooo worth it. Check out my version below.

    INGREDIENTS

    DIRECTIONS

    • Melt your butter and then add your sugar and shoyu. Whisk it. Whisk it real good. Then drizzle the mixture over your popcorn. Toss or mix vigorously. Use those arm muscles!
    • Sprinkle furikake evenly over popcorn and mix again. (Eyeball it to make sure there’s enough)
    • Add your arare and mix once more. (I like to have at least one piece of arare in every bite, so make sure you have enough. Otherwise at the bottom of the bowl you’ll have choke popcorn and everyone digging around for the mochi crunch!)
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