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www.kauaigoods.com
From our ohana to yours
From our ohana to yours
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Mochiko Chicken
Ingredents:
2 lbs. chicken (thighs or breasts) cut into bite sized morsels
4 tbsp. mochiko flour
4 tbsp. cornstarch
4 tbsp. sugar
5 tbsp. soy sauce
1/2 tsp. salt
1/4 cup chopped green onions
2 beaten eggs
2 cloves minced garlic
oil for frying
Preparation:
Mix all the ingredients (except for the oil) in a large bowl and add in
chicken. Mix well and marinate chicken overnight. Fry marinated chicken in
oil until golden-brown. Drain oil from chicken on paper towels and
newspaper. Eat!
Pickled Mango
Ingredents:
2 tbsp. olive oil
1 onion, thinly sliced
1 red bell pepper, thinly sliced
2 green mangoes, peeled, pitted and cut into bite-size chunks
3 tbsp. minced fresh chile
1 tbsp minced garlic
2 cups fresh orange juice
1 cup red wine vinegar
1/3 cup chopped fresh oregano
salt and fresh black pepper
Preparation:
Heat olive oil in saute pan over medium heat until hot but not smoking. Add
onion and cook, stirring frequently, until transparent, 5 to 7 minutes. Add
red bell pepper and mangoes and cook, stirring frequently, for 5 minutes.
Add chile and garlic; cook, still stirring, for 1 more minute. Add orange juice
and vinegar. Bring to boil, reduce heat o medium low, then simmer 5
minutes. Remove from heat, add oregano, salt and pepper. Mix. Cool.
Makes about 5 cups.
Spicy Ahi with Papaya Mustard Sauce
Ingredents:
Spice mixture
2 cup sugar
1/2 oz mustard
1 tsp cinnamon
2 oz paprika
1 oz cocoa powder
2 oz each cumin & ground black pepper
4 oz kosher salt
1 tsp ground cloves
Preparation:
Coat sashimi grade ahi with 7 spices and sear to medium rare.
Papaya mustard sauce
Ingredients:
2 cup Chinese hot mustard
2-1/2 cup sugar
4 oz shoyu
3/4 cup rice wine vinegar
1 tsp salt
1 cup water
4 cup papaya lime dressing
Mango Mai Tai Poki
Mai Tai Sauce
Ingredients:
2 cup shoyu
1 cup pineapple juice
1/2 cup passion fruit juice
4 tbsp sweet chili sauce
1/2 cup rum
2 tbsp sesame oil
1 tbsp sweet mirin vinegar
4 clove garlic, crushed
1 tbsp ginger, minced
1 cup green onions, chopped
1/2 tbsp corn starch
1 tbsp distilled water
Preparation:
Combine all ingredients in a sauce pan and let simmer for about 15 minutes
on medium heat. Mix together cornstarch and purified water and add to
sauce pan, increase heat for 3 minutes until sauce becomes a syrupy,
glossy consistency. Remove from heat and let cool completely.
Mango Garnish
Ingredients:
2 cup mango, crushed
1 cup green onions
1 cup red onions, slivered
1 cup honey roasted macadamia nuts
1/2 cup cilantro, chopped
1/2 tbsp harvested sea salt
1 tbsp cracked pepper
Preparation:
Slice and cube 4 lbs. of fresh ahi (tuna) and place in mixing bowl. Combine
all of Mai Tai sauce over poki (the fish) and coat until it glistens. Sprinkle all
of the Mango Garnish over the poki and toss till well distributed. Squeeze
lime over the top and, if you wish, a splash of rum.
Moloa (lazy) Spareribs
Ingredients:
2 to 3 lb. (pork ribs) cut lengthwise
4 cloves garlic
1 small (thumb size) piece of ginger, crushed
1/2 cup vinegar
3/4 cup brown sugar
1/4 cup soy sauce
Hawaiian salt to taste
(use Kosher if Hawaiian Salt isn't available)
1 can pineapple chunks, (save the juice)
Preparation:
Par boil ribs for 15 minutes, in boiling water. Drain and cut into riblets, add
the sauce ingredients and simmer until cooked. (about 45 minutes)
Thicken the pineapple juice with flour or cornstarch and add to the ribs.
Pork Tofu
Ingredients:
1/2 lbs. pork, sliced thin
1/3 cup shoyu (soy sauce)
2 tbsp sugar
1/4 thumb size, grated ginger
1 medium round onion, sliced thin
3 green onions, chopped
1 block tofu, cubed
Preparation:
Brown pork in 1 tbsp oil, add shoyu, sugar and ginger. Cook until the sauce
bubbles. Add all the onions, and cook over low heat, until round onions are
transparent, gently fold in tofu, cook until tofu absorbs sauce. If you like
more sauce you can double the shoyu and sugar. Delicious over rice
Boiled Peanuts
Ingredients:
10 lbs. raw peanuts
1 handful of 5-star anise
1 cup Hawaiian salt
Preparation:
Soak peanuts and anise overnight in a large pot(tip: put weight on peanuts
to keep them soaking in water). Pour out half of the water and bring
peanuts to a boil. Replace lid and cook for approximately 3 to 3 ½ hours at
low heat. Add salt as desired.
Arare
Ingredients:
1-1/2 cups flour
1-1/2 cups mochiko (sweet rice flour)
3 tbsp sugar
2 tbsp black sesame seeds
2 tbsp baking powder
1 cup water
vegetable oil for frying
Glaze:
1/4 cup corn syrup
1/4 cup sugar
1/4 cup soy sauce
Preparation:
Combine flour, mochiko, sesame, powder, and water. Add more water if
needed to make dough stick together. Divide dough into 4 parts and roll
each paper thin on floured board. Cut into 1 inch squares. Heat the oil to
375 degrees. Fry crackers in batches, turning once, until golden brown,
about 2-3 mintues per batch. Drain on paper towels. Preheat oven to 300
degrees. Combine corn syrup, sugar and soy sauce and bring to boil. Cook
glaze until it falls thick from spoon. Pour on cooled rice crackers and mix.
Place crackers in a single layer on cookie sheets and bake for 15-20 min or
until dry.
Ingredents:
2 lbs. chicken (thighs or breasts) cut into bite sized morsels
4 tbsp. mochiko flour
4 tbsp. cornstarch
4 tbsp. sugar
5 tbsp. soy sauce
1/2 tsp. salt
1/4 cup chopped green onions
2 beaten eggs
2 cloves minced garlic
oil for frying
Preparation:
Mix all the ingredients (except for the oil) in a large bowl and add in
chicken. Mix well and marinate chicken overnight. Fry marinated chicken in
oil until golden-brown. Drain oil from chicken on paper towels and
newspaper. Eat!
Pickled Mango
Ingredents:
2 tbsp. olive oil
1 onion, thinly sliced
1 red bell pepper, thinly sliced
2 green mangoes, peeled, pitted and cut into bite-size chunks
3 tbsp. minced fresh chile
1 tbsp minced garlic
2 cups fresh orange juice
1 cup red wine vinegar
1/3 cup chopped fresh oregano
salt and fresh black pepper
Preparation:
Heat olive oil in saute pan over medium heat until hot but not smoking. Add
onion and cook, stirring frequently, until transparent, 5 to 7 minutes. Add
red bell pepper and mangoes and cook, stirring frequently, for 5 minutes.
Add chile and garlic; cook, still stirring, for 1 more minute. Add orange juice
and vinegar. Bring to boil, reduce heat o medium low, then simmer 5
minutes. Remove from heat, add oregano, salt and pepper. Mix. Cool.
Makes about 5 cups.
Spicy Ahi with Papaya Mustard Sauce
Ingredents:
Spice mixture
2 cup sugar
1/2 oz mustard
1 tsp cinnamon
2 oz paprika
1 oz cocoa powder
2 oz each cumin & ground black pepper
4 oz kosher salt
1 tsp ground cloves
Preparation:
Coat sashimi grade ahi with 7 spices and sear to medium rare.
Papaya mustard sauce
Ingredients:
2 cup Chinese hot mustard
2-1/2 cup sugar
4 oz shoyu
3/4 cup rice wine vinegar
1 tsp salt
1 cup water
4 cup papaya lime dressing
Mango Mai Tai Poki
Mai Tai Sauce
Ingredients:
2 cup shoyu
1 cup pineapple juice
1/2 cup passion fruit juice
4 tbsp sweet chili sauce
1/2 cup rum
2 tbsp sesame oil
1 tbsp sweet mirin vinegar
4 clove garlic, crushed
1 tbsp ginger, minced
1 cup green onions, chopped
1/2 tbsp corn starch
1 tbsp distilled water
Preparation:
Combine all ingredients in a sauce pan and let simmer for about 15 minutes
on medium heat. Mix together cornstarch and purified water and add to
sauce pan, increase heat for 3 minutes until sauce becomes a syrupy,
glossy consistency. Remove from heat and let cool completely.
Mango Garnish
Ingredients:
2 cup mango, crushed
1 cup green onions
1 cup red onions, slivered
1 cup honey roasted macadamia nuts
1/2 cup cilantro, chopped
1/2 tbsp harvested sea salt
1 tbsp cracked pepper
Preparation:
Slice and cube 4 lbs. of fresh ahi (tuna) and place in mixing bowl. Combine
all of Mai Tai sauce over poki (the fish) and coat until it glistens. Sprinkle all
of the Mango Garnish over the poki and toss till well distributed. Squeeze
lime over the top and, if you wish, a splash of rum.
Moloa (lazy) Spareribs
Ingredients:
2 to 3 lb. (pork ribs) cut lengthwise
4 cloves garlic
1 small (thumb size) piece of ginger, crushed
1/2 cup vinegar
3/4 cup brown sugar
1/4 cup soy sauce
Hawaiian salt to taste
(use Kosher if Hawaiian Salt isn't available)
1 can pineapple chunks, (save the juice)
Preparation:
Par boil ribs for 15 minutes, in boiling water. Drain and cut into riblets, add
the sauce ingredients and simmer until cooked. (about 45 minutes)
Thicken the pineapple juice with flour or cornstarch and add to the ribs.
Pork Tofu
Ingredients:
1/2 lbs. pork, sliced thin
1/3 cup shoyu (soy sauce)
2 tbsp sugar
1/4 thumb size, grated ginger
1 medium round onion, sliced thin
3 green onions, chopped
1 block tofu, cubed
Preparation:
Brown pork in 1 tbsp oil, add shoyu, sugar and ginger. Cook until the sauce
bubbles. Add all the onions, and cook over low heat, until round onions are
transparent, gently fold in tofu, cook until tofu absorbs sauce. If you like
more sauce you can double the shoyu and sugar. Delicious over rice
Boiled Peanuts
Ingredients:
10 lbs. raw peanuts
1 handful of 5-star anise
1 cup Hawaiian salt
Preparation:
Soak peanuts and anise overnight in a large pot(tip: put weight on peanuts
to keep them soaking in water). Pour out half of the water and bring
peanuts to a boil. Replace lid and cook for approximately 3 to 3 ½ hours at
low heat. Add salt as desired.
Arare
Ingredients:
1-1/2 cups flour
1-1/2 cups mochiko (sweet rice flour)
3 tbsp sugar
2 tbsp black sesame seeds
2 tbsp baking powder
1 cup water
vegetable oil for frying
Glaze:
1/4 cup corn syrup
1/4 cup sugar
1/4 cup soy sauce
Preparation:
Combine flour, mochiko, sesame, powder, and water. Add more water if
needed to make dough stick together. Divide dough into 4 parts and roll
each paper thin on floured board. Cut into 1 inch squares. Heat the oil to
375 degrees. Fry crackers in batches, turning once, until golden brown,
about 2-3 mintues per batch. Drain on paper towels. Preheat oven to 300
degrees. Combine corn syrup, sugar and soy sauce and bring to boil. Cook
glaze until it falls thick from spoon. Pour on cooled rice crackers and mix.
Place crackers in a single layer on cookie sheets and bake for 15-20 min or
until dry.
Recipes
Here is a collection of some of our favorite recipes. If you have a
favorite recipe that you would like to share, please submit it on our
contact us page.
Here is a collection of some of our favorite recipes. If you have a
favorite recipe that you would like to share, please submit it on our
contact us page.
