Hawaiian Pupus (Appetizers)
Pu-Pu platter or Pupu platter is a tray of American Hawaiian/Chinese cuisine consisting of an assortment of meat and seafood appetizers. A typical pupu platter, as found in American Chinese cuisine, might include an egg roll, spare ribs, chicken wings, chicken fingers, beef teriyaki, skewered beef, fried wontons, crab rangoon, fried shrimp, among other items. Some platters are accompanied by a small hibachi grill (optional). ~http://en.wikipedia.org/wiki/Pu_pu_platter
Macadamia Nut Hummus
Macadamia Nut Hummus
Ingredients:
- ½ cup roasted Macadamia nuts*
- 2 cups garbanzo beans, drained
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 3 tbsp water
- 1 tsp minced garlic
- 10 medium basil leaves
- salt and pepper, to taste
Directions:
Place all ingredients in a food processor and puree until smooth.
Serve as a spread on thinly sliced bread or as a dip for vegetables.
Recipe by: http://www.food.com/recipe/macadamia-nut-hummus-455895
*Note: Cashew nuts can be used as a substitute for Macadamia nuts.
Hawaiian-Style Aku Poke
Hawaiian-Style Aku Poke
Serving Size: 6 to 8
Recipe also found under our 'Fish & Seafood' page.
Ingredients:
2 Aku fish fillets (about 4 oz. each with skin and bones removed)
½ small Maui onion, thinly sliced
2 tbsp thinly sliced green onion
2 tsp minced ginger
1 - 2 small nīoi (Hawaiian chili peppers, seeded and chopped)
¼ cup low-sodium shoyu
2 tsp sesame oil
Salt to taste
1 tsp sesame seeds*
Directions:
Cut aku into ¾ inch cubes. In a large bowl, combine aku, Maui onion, green onion, ginger, chili pepper, shoyu, sesame oil and salt; mix lightly. Chill for several hours. Toast sesame seeds by heating in a heavy frying pan, stirring constantly until lightly browned. Sprinkle over poke and serve.
Author: Ma Ke ‘Ano Kūloko. Recipe From: http://apps.ksbe.edu/kaiwakiloumoku/makalii/recipes/meat/aku_poke
*Note: Limu (Hawaiian seaweed) can be used as an alternate to toasted sesame seeds.
Hawaiian Coconut Shrimp (Shrimp Ono Nui)
Hawaiian Coconut Shrimp
Recipe also found under our 'Fish & Seafood' page.
Ingredients:
- oil ( for frying)
Shrimp:
- 1½ lbs large shrimp
- ¾ cup self-rising flour (or ¾ cups all-purpose flour, ¾ tsp baking powder and ¼ tsp salt)
- 2 to 4 tbsp club soda
- ½ cup flaked coconut
- ¼ cup all-purpose flour
Honey Mustard Sauce:
- 1/3 cup sour cream
- 1/3 cup Dijon mustard
- 1/3 cup honey
- 1 tsp cream-style prepared horseradish
- 1/8 tsp ground cinnamon or 1/8 tsp nutmeg (optional)
Directions:
- SAUCE: mix together all ingredients and set aside.
- SHRIMP: Peel and de-vein shrimp, leaving the tails on.
- Rinse and drain.
- In Bowl 1, place ¼ cup all-purpose flour.
- In Bowl 2, mix ½ cup self-rising flour with club soda to form a batter.
Directions:
- In Bowl 3, place flaked coconut.
- Holding each shrimp by the tail, dip in flour to cover, then in batter, and lastly in coconut.
- Place each shrimp on waxed paper, repeating process until all shrimp are battered and covered in coconut.
- At this point you can cover and refrigerate for several hours if you like, making it a quick-cook dinner later that day or the next day.
- In hot oil, deep fry several shrimp for about 1 to 2 minutes until coconut is lightly golden brown.
- Drain on paper towels.
- Repeat process until all shrimp are cooked.
- Serve with Honey Mustard Sauce.
- Note: Spicy cocktail (tomato-based) sauce is not good with these shrimp.
Recipe by: http://www.food.com/recipe/hawaiian-coconut-shrimp-64125
Hawaiian BBQ Short Ribs
BBQ Short Ribs
Ingredients:
- 3 to 4 lbs. lean beef short ribs (cut in serving pieces)
- Instant meat tenderizer
- 1 can pineapple slices
- 1/3 cup soy sauce
- ¼ cup honey
- 1 tbsp ginger
Directions:
Trim excess fat from ribs. Use tenderizer on meat, according to label directions. Drain pineapple, reserving 2/3 cup syrup. Combine syrup with soy sauce, honey, and ginger for basting sauce. Place ribs bone side down on grill. Brush generously with the sauce. Add dampened hickory to coals; close smoker hood. Slowly hickory barbecue 1¾ to 2 hours or till meat is tender, brushing frequently with the sauce. Five or 10 minutes before meat is done, brush pineapple slices with sauce; place on grill with ribs. Heat sauce and serve with the short ribs.
Recipe by:http://www.ifood.tv/recipe/hawaiian-short-ribs
