hawaii

LOCO MOCO

FOR THE KOREAN BURGERS:

beef

tbsp fish sauce

tbsp mascobado sugar (or brown sugar can be substituted)

tbsp chili paste

garlic

inch nob ginger

FOR THE SHITAKE GRAVY:

mushrooms

butter

garlic, minced

tbsp all purpose flour (we used gluten free)

beef stock

tamari

tbsp mascobado sugar

FOR SERVING:

rice

eggs

green onions

Lomi Lomi Salmon is a classic Hawaiian side dish (made from salted salmon, tomatoes, onions, and green onions). It’s a must-have for any proper Hawaiian meal or luau!

Lomi Lomi Salmon

Half-pound salted salmon

tomatoes

sweet onion

green onion

Dice all the ingredients (salted salmon, tomatoes, onions,...

Dice all the ingredients (salted salmon, tomatoes, onions, and green onions) separately. You want small, bite-sized pieces, think pencil eraser size.

Put it all together into a big bowl.

Lomi aka gently knead the ingredients together until well...

Lomi aka gently knead the ingredients together until well mixed. There is no need to salt or season because the salmon is already salted.

Eat and enjoy!

Butter mochi is a mainstay at any island party: a perfectly chewy, slightly sticky, and just-dense-enough coconut-custard glutinous rice cake.

Butter Mochi

vanilla extract

skim milk

mochiko flour

sugar

baking powder

salt

unsalted butter, melted

13 coconut milk

coconut

salt (optional)

Butter mochi is a mainstay at any island party. You can see why: it’s like a perfectly chewy, slightly sticky, and just-dense-enough coconut-custard glutinous rice cake. What I love about it is how it evolves over the course of twenty-four hours. The first day it’s got this gorgeous, golden brown, crispy, crunchy crust that magically transforms into a soft, almost melty crust the next day. While you can halve the recipe, I doubt you’ll want to after trying a bite!

Epicurious

Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with butter or oil.

In a bowl, whisk together the eggs, vanilla, and milk. In another larger bowl, whisk together the mochiko, sugar, baking powder, and kosher salt. Pour the wet ingredients into the dry ingredients and, with a wooden spoon stir until well combined. Add the melted butter and coconut milk and mix until fully incorporated. Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to bring any air bubbles up to the surface. Evenly sprinkle the shredded coconut on top of the mixture, a handful at a time, being careful not to jiggle the pan too much, as you want the coconut to stay on the top. Then sprinkle on a few pinches of flaky salt, if desired.

Bake until the mochi is set and golden brown on top, about 1 hour. Set the pan on a wire rack and let cool completely before slicing into rectangles using a plastic knife to minimize sticking; I cut four columns and five rows to make twenty 2 1⁄4 by 2 1⁄2-inch pieces. If the knife seems to be sticking, rub it with a little unsalted butter or neutral oil. Store in an airtight container at room temperature for up to 3 days.

This gorgeous-looking poke bowl recipe stars spicy shrimp and is brightened by the addition of fresh mango.

Poke Bowl with Spicy Shrimp

(320 g) Calrose rice (sushi rice)

(430 ml) water

tsp salt

shrimp

tbsp (30 ml) soy sauce

tsp (10 ml) rice vinegar

tsp (10 ml) toasted sesame oil

(120 g) iceberg lettuce, thinly sliced

2 cucumbers, julienned

mango,

Spicy mayonnaise,

Store-bought ready to serve tempura, to taste

Rinse the rice under cold water until the water runs clear. Drain well.

In a pot, bring the rice, water and salt to a boil. Cover and cook over low heat for 15 minutes or until the water has been completely absorbed by the rice. Remove from the heat and let sit, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. Let cool (see note).


Rice

In a bowl, combine all of the ingredients.

Shrimp

Divide the rice among four bowls. Top with the shrimp and some of the marinade. Garnish with the vegetables and mango. Serve with the spicy mayonnaise. Sprinkle with the tempura and sesame seeds, to taste.

Bowl

Très bon repas de lendemain de veille... quand on est ben "poké" #badumtss

Quelle belle recette pour un repas rapide et simple à préparer et surtout savoureux . Merci Ricardo

Tellement bon ! Avec la mangue c’est surprenant bon! J’ai mariné les crevettes dans la sauce 30 min avant de cuire.

Je n'ai pas trouvé de tempura prêt à servir. Par quoi puis-je le remplacer ?

Vraiment délicieux et simple à réaliser !

Vraiment une très bonne recette! J'ai ajouté un avocat.

Délicieux! Beaucoup de préparation mais le quart du prix en restaurant, ça vaut tellement la peine. Ajouté oignon vert et carotte râpé

Une première ce soir avec la famille, tout le monde se sont régalés, et même demander une deuxième fois, ma question est la suivante, combien de calories dans une portion ainsi que les valeurs nutritives svp, gras, gras trans, protéines, glucides, fibre, sucre, merci beaucoup et superbe recette

https://cdn.jwplayer.com/v2/media/QaPkwnv5

Avoid Overcooking Shrimp

This Nori Wrapped Chicken recipe is a classic Hawaii dish that I don&#039;t think that I&#039;ve seen anywhere else!

Top 5 hawaii recipes from across the web

The most viewed hawaii recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

LOCO MOCO

Lomi Lomi Salmon

Butter Mochi

Poke Bowl with Spicy Shrimp

Nori Wrapped Chicken

Top 5 hawaii recipes from across the web

The most viewed hawaii recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

LOCO MOCO

Lomi Lomi Salmon

Butter Mochi

Poke Bowl with Spicy Shrimp

Nori Wrapped Chicken

The most viewed hawaii recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine