FAQs - Recipes

Edwin ~ Baked manapua -- Any recipes for this wonderful dish? I remember the old Kwock's Chop Suey in Kaimuki had the best, perhaps one of the first places to offer. Many folks are asking, I can only offer same recipe as the two Manapu's now on this site. Mahalo, Aloha.

Aunty ~ Hui Edwin, I would use MY recipe (Miulang's Manapua). It is the one that tastes the most like the Chinese style manapua from small kid time. I took it to a picnic last year on the mainland with other locals and everyone said it tasted like the real thing. Instead of steaming it, bake the manapua at 350 degrees for about 15 minutes or until golden brown. You can brush the top with oil if you want it to be shiny and soft. Here's the recipe. Enjoy.

Venus ~ Can you find the recipe for Larry's chantilly cake please?

Aunty ~ I have never heard of Larry's chantilly cake, but there is a recipe in the Ono Recipes forum for a chantilly cake. The most famous chantilly cake in Hawai'i is from Liliha Bakery, but that recipe is a secret. Apparently the secret is in the frosting itself and not so much in the cake, which is a kind of chocolate sponge cake. Hope this recipe is close to what you're looking for.

Dorothy ~ I was in Hawaii this past week for a graduation and the cake ordered was a dobash cake. I also went a bakery (I think it was Leonards??). I would like to get the recipe for that cake and hopefully be able to make it as good as the one that I had in Hawaii. Please send me the recipe if you can. Thank-you Dorothy

Aunty ~ Here's a recipe for Dobash Cake. I'm not sure if it's a clone of the one made by Leonard's Bakery in Honolulu, which is the most famous, but it's a good recipe anyway.

I read a newspaper story once that was an interview with one of the bakers at Leonard's, and he said he couldn't give the recipe, but here is what they did to make their version of Dobash cake: Take a German Chocolate Cake recipe and in the frosting, just add more butter and leave out the coconut and nuts.

Sue ~ My coworker is telling me about a Guava Cake with Guava puree on top instead of frosting. They describe it as a sponge type cake pink in color with pureed guava on top. Is this the type of cake this recipe makes? Do you know about the puree frosting? Where do I get pureed guava? I appreciate any help you can offer. This is for 2 coworkers birthdays celebration.

Aunty ~ Here is a recipe for a guava cake that has that guava gel as part of the frosting. This one uses a package cake mix and adds some other things into the mix, so it's fairly fail proof. The guava gel part is comprised of the guava juice, sugar, and cornstarch on the right hand side of the recipe. This should be fairly close to what you're looking for.

Or, there's another recipe for a guava chiffon cake that you can use to get the chiffon texture (try baking it in 8" square baking pans instead of the tube pan). Just frost it with the cream cheese/guava gel frosting from the first recipe and it'll be exactly what you're looking for. Or replace the cream cheese mixture with whipped cream that's been sweetened with powdered sugar and then put the gel on top of the cake.

Both recipes call for guava juice. Since you didn't say where you live (not in Hawai'i, probably), it's hard to tell you where you might be able to find the guava juice. You might be able to find it canned or frozen in a store

that sells Hispanic food in any large city. Or if you live in So. Cali, there are a lot of supermarkets that carry "local" kinds of foods.

Hope this helps. I'm sure your friends will be extremely pleased at your thoughtful gesture!

Lana ~ What is shoyu and where can I find it?

Aunty ~ Shoyu is just the Japanese name for soy sauce. There are different kinds of soy sauce, There are Chinese brands (like La Choy) and Japanese brands. Chinese brands are generally more sweet and Japanese brands (like Kikkoman, which is the most common) are saltier. You can find either or both in most large supermarkets just about anywhere in this country. Another substitute is tamari, which is made from wheat and which can befound in health food stores.

When I cook, I tend to use low sodium soy sauce (there's a local brand called "Aloha Shoyu") which is less salty than Kikkoman and which most people in Hawai'i use. Hope that helps.

Ron ~ How do you keep won ton from sticking together when filling them with pork or whatever? Each time we make them, they stick together and become one big mess. Mahalo!!

Aunty ~ First, when you're filling the won ton pi, you need to moisten your finger with water and run it along one edge of the won ton and then fold the won ton over. That will ensure that it will stick together so the filling doesn't spill out when you're frying or steaming it.

Then, to keep the individual won tons from sticking to each other, you need to put them on a sheet of wax paper or parchment paper (not food wrap). Then don't crowd them together as you place them on the wax paper. If you want to make double sure they don't stick together, you might want to sprinkle a little cornstarch on the wax paper before you start placing the won tons on top (it also makes the won tons easier to move around on the paper). Then, I would wait about 15-20 minutes and let the won tons rest before you deep fry them or steam them. If you aren't planning to use them right away, put the waxed paper in a cake pan and when you're through making the won tons, put another sheet of waxed paper on top and then refrigerate. I wouldn't use Saran wrap because that just traps in any moisture and that's what makes the won tons stick together.

Ellie ~ Looking for pork hash recipe.

Aunty ~ Ho, the mention of pork hash makes my mouth water! Here's one of two recipes that can be found in the Alohaworld Ono Recipes.

Pork Hash #1
Pork Hash #2

Besides using it o stuff won tons, I would also use it to stuff blocks of tofu (cut one block of tofu in half so that there's a top and a bottom, put the pork hash mixture in between the halves, compress slightly (or use toothpicks to secure both the top and the bottom) and then steam for about 15 or 20 minutes until the pork mixture is cooked. Serve with a side of shoyu. Ono!

Kathi ~ I'm looking for a ono meatloaf recipe my husband is local and I'm haole. He doesn't like haole meatloaf. Help me. Thanks.

Aunty ~ You pose an interesting question: I never thought of a local version of meatloaf until now. Here's a couple of recipes from our Ono Recipes site for a local style meatloaf.

Loco Style Meat Loaf
Teriyaki Spam Meatloaf

What makes it local? I guess the SPAM! LOL.

My usual meatloaf recipe includes 1 part ground beef, 1 part ground pork, chopped onions, 1 egg, a handful (about 1 c) of panko (Japanese breadcrumbs) about 1/2 c. milk, salt and pepper. Sometimes I put a thin topping of tomato catsup mixed with Worcester sauce to taste on top and then bake in a 350 degree oven until done (about 45 min-1 hour).

Would he eat loco moco? That's hamburger patties over white rice topped with a fried egg and smothered with a brown gravy. That usually goes over well with locals, too.

Patti ~ I can't remember the name of the rectangle shaped blocks that have rice, spam, and seaweed wrap. Please help!!! Mahalo!!!

Aunty ~ Those are called Spam musubi. Here's a few recipe from Ono Recipes for making them. Spam musubi is a great finger food enjoyed by everyone in Hawai'i.

Spam Musubi
Spam Musubi
Spam Musubi Deluxe
Teri Spam Musubi

There are many other variations, endless possibilities.

Amy ~ Do you know of a good recipe for sweet and sour sauce? Thank you and Aloha.

Aunty ~ What were you planning to use the sweet and sour sauce for? Pork (ribs)? Chicken? Fish?

One standard recipe I use is very simple and you can modify it to your taste. For every cup of tomato sauce, use about 2 Tbsp of white or apple cider vinegar, and 2Tbsp of brown sugar in a small pot. If you use catsup in place of the tomato sauce, cut back on the vinegar and sugar (the catsup has vinegar and brown sugar in it, too).

Heat through until the sugar has dissolved completely. If you're doing something like pork ribs in a sweet sour sauce, you can also add one small can of pineapple chunks (use some of the juice the pineapple was packed in and cut back on some of the brown sugar).

Again, the sourness you control by adding more vinegar if it's not sour enough. If you're doing pork ribs, another good ingredient to add in is chopped green peppers (dice them into 1" chunks) and add them to your sauce about midway through heating it up so they'll still be crunchy when you serve it.