Hawaii Recipes Delicious Easy

Hawaii Recipes

Yes Tutu is not your professional chef so many recipes include mixes or sauces that cheat. Haha Not all our recipes include products we sell. We don’t sell Instapots or Shoyu or Chicken but Shoyu Chicken is my family’s favorite dinner and someone showed Tutu Marie an easier way to make it.

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Typical Aloha Spirit, we love to share.

Tutu’s Recipes

These recipes are so ono they broke da mouth.

• Hawaii Chili Garlic Shrimp Sauce Recipe
• Hawaii Spicy Garlic Shrimp Mix Recipe
• Hawaii Furikake Chex Mix Recipe
• Hawaii Japanese Yakisoba Noodles Recipe
• Hawaii Furikake Animal Crackers Recipe
• Hawaii Philippine Pansit Bihon Recipe
• Hawaii Filipino Sour Soup Recipe Sinigang na Hipon sa Sampalok
• Hawaii Chili Pepper Water Recipe
• Hawaii Shoyu Chicken in an InstaPot Recipe
• Hawaii Char Siu Pork Recipe
• Hawaii Kim Chi Sauce Chicken Recipe
• Hawaii Ono Seasoning Roast Chicken
• Hawaii Japanese Curry Recipe
• Da Kine Original Rubbed French Green Beans Recipe
• Hawaii Philippine Adobo (Chicken or Pork) Recipe
• Hawaii Char Siu Chicken Recipe
• Hawaii Macaroni Salad in an InstaPot
• Hawaii Boiled Peanuts in an InstaPot Recipe

Aloha, party people — hele mei hoohiwahiwa!

Break out the leis and grass skirts because it’s hula time.

Loco moco an amazing Hawaiian comfort food. Classic made by topping rice with a fried burger, which then smothered with a rich, brown gravy and finished with a fried egg. Seriously, how did it take until 1949 for someone to think of this combination? Sometimes, we all get hangry, so this cheap, filling bowl of goodness is the perfect solution, whether you’re a broke student or an older professional who wishes you were. Garnish with green onions.

Ono Butter Moch. Mochi an easy Hawaiian local-style treat made with coconut and butter in a rice flour base. A great dessert for any tropical themed party.

The word shoyu is Japanese for soy sauce.

Haupia pie is a chocolate coconut lover’s dream. It’s a rich and delicious Hawaiian-style dessert.

Aloha! Here in Hawaii, malasadas are the ONLY donuts we have! Sold at fundraisers and are very popular! There are many Portuguese descendants in the islands. Onolicious!

Hawaiian food has a breadth of flavor, variety & history.

 Hawaiian macaroni salad recipe is simple and tasty — just like you’d get at a Hawaiian restaurant. No fruit in this salad, just macaroni pasta, carrot, and a creamy dressing. Very yummy and easy to make.

Haupia a popular Hawaiian dessert often found at luaus.

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Spam deserves all the recognition it can get. And Spam musubi? It’s an ideal beach snack, picnic treat, or anytime snack. The delightful saltiness of Spam and soy sauce mixed with soft sushi rice and nori is a combination that’s hard to beat, and you can deep-fry them for an even more delectable mix of textures. Fun fact: In Hawaii, seven million cans of Spam are consumed a year. (that’s almost five times the state’s population!).

Taro Chip Cookies

Taro chip cookies, Hawaii’s answer to the popular potato chip cookies. These cookies have the perfect combination of crunchy, sweet and salty.

What’s taro taste like?
What does taro root taste like? Taro root has a light, slightly sweet, and nutty flavor that goes well with the milk, sugar, and black tea used to make milk tea. The taste is comparable to sweet potato but with a lighter flavor profile and subtle vanilla undertones.

Miso Butter Cookies

These miso butter cookies have a rich, savory, buttery flavor – the miso really adds an richness to the cookie. If you want to make homemade cookies for Christmas or any occasion, 

What is miso butter made of?
Miso butter is a flavorful compound butter made by combining unsalted butter and miso, a popular Japanese seasoning. Miso is made by combining fermented soybeans with a fungus called koji, which is made using a fermentation culture called Aspergillus oryzae.

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hat does miso do to chocolate chip cookies?
Miso and sweets don’t often come together, but when they do it’s pretty magical. The ultra salty and umami miso helps balance out the sweetness of these cookies.

Kim Chee Potato Cakes

Make easy Korean-Style kimchee, potato pancakes using Hawaii’s favorite Halm’s kimchee and new Korean poke sauce or sriracha.

The Korean name for kimchi pancakes is ‘Kimchi Buchimgae’. Savoury kimchi pancakes usually made with wheat flour, some spices and lots of kimchi.

Hurricane Popcorn Cookies

Make a hurricane popcorn cookie using island princess mochi pop which is a combination of caramel corn, arare (rice crackers)… added macadamia nuts and furikake.

What does Hawaiian Hurricane popcorn taste like?
ADDICTIVE FLAVOR: Hawaiian Hurricane Popcorn so flavorful that you’ll be hooked after the first bite. The buttery popcorn perfectly seasoned with a blend of salt, furikake nori, and sesame seeds, and the crunchy mochi rice crackers add the perfect touch of umami taste and texture.

Pastele Stew

If you grew up in Hawaii or near Puerto Rican you probably love Pastele Stew.

What culture is pastele stew?
Tasty Pastele Stew Recipe With Plantains | Front Range Fed
Pastele Stew is a traditional Puerto Rican dish that bears some resemblance to tamales. Pasteles, very labor intensive to make, often look like tamales and made of a masa, typically a mixture of grated green banana, green plantain, white yautia, potato or tropical pumpkins.

Pastele stew (or pastele de oya y mestura) a Hawaii inspired pork stew of Puerto Rican origin. An adaptation of the dish pasteles introduced by the Puertorriqueños who came to work on the sugar plantations in the early 1900s. Pastele making a laborious task reserved for special occasions and holidays such as Christmas. Pastele stew developed as a simplified everyday version.

It remains a beloved Puerto Rican-inspired dish catered to the local Hawaii palate, but a contentious recipe for Puerto Ricans not living in Hawaii. The pastele stew found as a plate lunch item at food trucks and restaurants, a filling for manapua,[9] and a common fundraising item. As a savory dish, pastele stew pairs with plain white rice or “gandule rice” (arroz con gandules).

Paiai and Poi

After steaming and cleaning the corm, taro pounded with the least amount of water. On a wooden board, papa kuiai, using a stone pestle, pohaku kuiai. The starch molecules crushed. Forming a gummy mass of broke-da-mouth awesomeness fit for travel and long-term storage. When the Native Hawaiians navigated by canoe throughout the Pacific, they were able to survive off fish from the sea and paiai. By crushing the starch molecules, the substance begins to ferment in a process not unlike the production of sauerkraut, kimchee, cheese, or daikon. All of these fermented foods rely on the beneficial bacteria lactobascillus.

The difference between paiai and poi is water content. Paiai undiluted poi, while poi diluted paiai.  Both are, however, super-foods with more than 1000 years of preparation and taste buds behind them.