theme: Hawaiian

Posted on » by Dana & Nancy » Theme:

Hawaiian Bread

This famous bread is actually a Portuguese sweet bread. It’s delicious toasted for breakfast or used to make sandwiches.

From Cooking Light, March 2005

Ingredients:

1 (6-ounce) can pineapple juice

1 package dry yeast (about 2 1/4 teaspoons)

3 cups all-purpose flour, divided

1/2 cup warm 2% reduced-fat milk (100° to 110°)

1/2 cup egg substitute

1/3 cup sugar

1/4 cup butter, melted

1/2 teaspoon salt

Cooking spray

2 tablespoons all-purpose flour

Preparation:

Place pineapple juice in a medium microwave-safe bowl. Microwave at high 45 seconds or until 100° to 110°. Dissolve yeast in warm pineapple juice; let stand 5 minutes.

Place yeast mixture in the bowl of a stand-up mixer fitted with a paddle attachment. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture; beat until combined. Add warm milk, egg substitute, sugar, butter, and salt, beating to combine. Add 2 cups flour, 1/2 cup at a time, until combined (dough will be very soft and sticky). Beat at medium-low speed 2 minutes. Scrape down sides of bowl. Lightly coat sides of bowl with cooking spray.

Cover bowl with a damp towel. Let dough rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Preheat oven to 350°.

Coat 2 (8-inch) round pans with cooking spray; dust each pan with 1 tablespoon flour. Divide dough evenly between prepared pans. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. Bake at 350° for 30 minutes or until golden brown.


Posted on » by Dana & Nancy » Theme:

Teriyaki Meat On-A-Stick

From: Hana Hou! What Hawaii Likes to Eat by Muriel Miura with Galyn Wong

Teriyaki Meat-on-a-stick is a traditional side dish for saimin. I can remember during small-kid-time always being served a bowl of hot saimin with Teriyaki Meat-on-a-stick for weekend lunches or as a snack.



Ingredients:

1/2 cup teriyaki sauce (recipe below)

3 pounds round steak, 1-inch thick

Cut meat into strips about 1/4-inch thick; cut strips into 1 1/2-inch pieces. Thread 4 or 5 pieces on bamboo sticks or small skewers. Marinate for 30 minutes in teriyaki sauce and broil. Serve with hot bowl of saimin noodles in broth. Cubes of uncooked chicken may be substituted for beef.

Teriyaki Sauce:

Soy sauce-based marinades give any meat a salty, yet tangy flavor perfect for any mixed plate. For a touch of Korean flavor, add sesame oil, toasted sesame seeds, hot sauce and minced green onion to the basic sauce.

Yield: About 1 quart

2 cups soy sauce

1/4 cup water

2 cups sugar

1/4 cup mirin or sherry

1 or 2 cloves garlic, crushed

1 piece, (1/2-inch) fresh ginger, crushed

Combine all ingredients in jar; cover and refrigerate. Shake well before using as marinade for meats, poultry, and seafood.

** I halved the recipe on both the meat and marinade.

Posted on » by Dana & Nancy » Theme:

Sesame Cabbage Salad

From http://hawaiianrecipes.org/sesame-cabbage-salad/

Ingredients:

1 head cabbage chopped

1 bunch green onions chopped

1/2 cup chopped celery or peppers

3 packages Ramen chicken soup (dry soup pks)

1 bag frozen peas

1/2 cup vegetable oil

1/4 cup cider vinegar

2 Tablespoon sugar

8oz chunk almonds, toasted

4 Tablespoons sesame seeds, toasted

Method:

Mix cabbage, green onions, and celery. Break up dry Ramen noodles and toss in. Mix dressing of vinegar, oil, and soup mix. Toss dressing and toasted almonds and sesame seeds with salad mix. This yields a lot of salad and is best served same day. Serves 15-20 people.

**Dana cut the recipe down to 1/3.