Nellie ~ Do you have the recipe for chicken hekka?
Aunty ~ Here's a recipe for chicken hekka from the Ono Recipes.
When I was a small kid, my mom would use cut up chicken wings and use those instead of the chicken breast. It was cheaper and somehow dark meat tastes better. She would sometimes also omit the watercress. Basically, you can throw whatever veggies you have around.
To me, the basic components of hekka are the chicken, the shoyu-based sauce, and the cellophane noodles. Hope that helps. Now you're making me hungry for hekka too!
Mabelle ~ I really want to try the coconut mochi #2 recipe but I'm confused on the shredded coconut.
It says 1 can of shredded coconut (angel flakes). Is this the dry bakers coconut or the wet one that's in a jar?? Can I use frozen shredded coconut? I just want to make sure I do it correctly.
Aunty ~ You can use pretty much any kind of flaked coconut you can find (shredded coconut in a bag, can, fresh or frozen shredded coconut). Since the coconut is added into the mixture rather than sprinkled on top of it (in which case you want to toast the shredded coconut), use it out of the package or can without toasting it. If you're using frozen shredded coconut, though, make sure you thaw it out first and then pat it down with paper towels to sop up any extra liquid before adding it to the mixture.
Nakela ~ Does anyone have da recipe for Hawaiian Style Chex Mix? It taste like shoyu, sugar and it has furikake in it.
Aunty ~ I found 2 recipes for "Furikake Chex Mix Snacks".
Furikake Party Mix
Tote's Furikake Chex Mix
Wat? You going make 'em for kaukau in front of the TV or wat?
Michelle ~ I used to live in Kapolei. I worked in downtown Honolulu and visited Queens BBQ all the time. I would love to have the recipe for their tonkatsu sauce. Do you have any ideas?
Aunty ~ Here is a recipe for a simple tonkatsu sauce. When I make it, I omit the dry mustard and just use the Worcestershire sauce and catsup. I use it both on tonkatsu and chicken katsu.
Gina ~ Aloha from Omaha, Nebraska! I am feeding my husbands friends tomorrow (football game is on TV) and I wanted to use them as guinea pigs for my practice Thanksgiving Kalua Turkey. :) I hope it turns out okay cause my turkey is still frozen solid. I definitely will not be able to get Ti Leaves, but I may be able to find rock salt. What is the English name for Hawaiian Salt? Just any rock salt will do?
Aunty ~ Hawaiian salt is similar to coarse grained kosher salt (try to get the coarse stuff and not the fine grained kosher salt). You should be able to find that in any supermarket. An easier way to cook oven kalua turkey is just to use cut up turkey parts. I usually just use thighs because they're cheaper than breasts and end up juicier than the turkey breasts do.
For Thanksgiving, just roast up a bunch of turkey thighs and I can guarantee that it will taste almost exactly like kalua pork (but without all the fat).
If you have a Hispanic grocery store anywhere in town, you could get some frozen banana leaves, which would be a good substitute for the ti leaves.
Whenever I make kalua turkey, though, I don't bother with the ti leaves or banana leaves. Just kosher salt, some liquid smoke, some water, heavy foil and a 400 degree oven for about 3-4 hours (depending on how much turkey you're roasting).
Sharie ~ I want to know if you have a recipe for manapua bread. I am searching for an authentic recipe, nothing made from Bisquick or a quick version to make the bread :) As a child, my mom's friend from China used to make this bread with no filling, however, after many years, we have lost the recipe.
Aunty ~ Steamed Chinese bread takes a little while to make but the taste makes it well worth the effort! Here's a recipe for steamed "bao".
To make it taste more like the manapua in Hawai'i, I would suggest replacing the 1 Tbsp vegetable oil in the recipe with 1 Tb sesame oil. In experimenting with manapua recipes, I have discovered that the sesame oil is what makes it taste so much better!
Moana ~ I was wondering if you happened to know the recipe for pastele stew? You have a recipe but it is not the same as the one that I know but I just cant seem to remember all the ingredients?
Aunty ~ The only recipe for Patele (or pastele) stew I have come across is the one in the Alohaworld Ono Recipe collection: Patele Stew
Most of the time pasteles are eaten alone (like tamales) and are steamed. In the Alohaworld Recipe, you take 4 premade pastels and break them into pieces and stick it into the stew so they absorb the liquid. They key is getting those pasteles (and those are time consuming to make). The "stew" part (the chicken, pork, tomatoes and spices) are like any other kind of stew.
Doreen ~ I need to find a recipe for Sweet Sour Pig's Feet using vinegar, sugar, ginger, garlic. (Those are the ingredients I remember). I have been searching the web and have been unsuccessful. I was born in Honolulu and lived in Hawaii 58 years. In moving I lost my recipe and have not made it in 10 years. I am hoping you can find what I am looking for. It is an easy recipe and so delicious. Any help will be appreciated.
Aunty ~ Here are a couple of recipes, both of which use basically the same ingredients for a sweet and sour sauce for pig's feet. Sweet and Sour Pig's Feet
This is one for spare ribs, but you could use the same sauce for pig's feet, too. Sweet Sour Spareribs #1
Lesley ~ I am looking for an island/Hawaiian recipe for a dip or easy appetizer.
Aunty ~ Here are a couple of suggestions for dips that one would probably find at a cocktail party in Hawaii:
For "pupu" (appetizers), you can try these recipes:
Coconut shrimp
Sweet sour chicken wings
Tropical nut bread
Garlic sesame chicken wings
Hope these recipes are what you had in mind.
William ~ Please send me a simple recipe for pork tofu. I am living in Oregon, so I may not have all the available vegetable ingredients. Please kokua.
Aunty ~ If you can find the tofu (even Safeway sells it now), this recipe will work out well. Make sure you get the firm tofu, though. Otherwise, the tofu will fall apart before you can eat it!
BTW, if you live in the greater Portland area, are you aware of Uwajimaya in Beaverton? You can get all kinds of local ingredients there (and they even sell laulau plates in their deli!)
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