mmm mmm Yummy!

Welcome to "Yummy", a collection of local foods and such. We have a few recipes sent in by folks who used to hook up to our Telefinder BBS (which has been shut down...everybody's gone 'Net Crazy!!!).

Also connected to this Yummy archive, we have received permission to include a collection of local foods compiled by a real hungry guy... Art Pollard. Art's collection may be accessed from the bottom of this page!

As of 10/28/96 we have around 240 recipes online...( someone once printed them all out and told me it took over 70 sheets of paper....)
To make contributing and sharing easier....I now introduce you to our new online Local Kine Grindsz forum Right here

Our first recipe for Yummy from the internet arrived March 10th, 1995...I have the strangest feeling that Wade is originally from here. Here's an old favorite among local folks...done "Mainland Style...with available "ingreedaments".

Date: Fri, 10 Mar 95 18:15 CST From: "Wade=Hayama%TS=corp acct%fin=Hou@Bangate.Compaq.Com" To: rabbett@eworld.com Mime-Version: 1.0

Subject:

LOMI SALMON

1. Either have your family send you a bag of "Hawaiian Salt" or look for Rock Salt at your neighborhood store.

2. Buy a pound of Fresh Salmon Filet. Since there's no "Salted Salmon" in Texas.

3. Soak the Salmon in the Salt and a little water for 2 - 3 days.

4. On the fourth day:

Chop up 5 Tomatos

Chop up 1 Round Onion

Chop up 1 bunch of Green Onion (Leaf Onion)

5. Mix all ingredients in a bowl.

6. Add 1 can Tomato Juice

7. Use a spoon to shred the Salmon. (No knife needed)

8. Mix everything together and store in Refrigerator.

Can't go wrong. Best if eaten a day later. Enjoy!!!

From Sean Kelly:

Being in Hawai'i gives us the oppourtunity to mix with practically all people of ethnic backgrounds. With this we have our own unique blend of culture, and one of the many benefits is food. So here is a conference for all you "locals", from wherever you are in the world, to display your favorite "local" special. Here's my contribution:

Hawai'ian Poi

1 bag Poi (only available in Hawai'i)

1 large bowl

1 large mixing spoon

Water

Squeeze the poi out of the bag into the bowl. Occasionally mix water with the poi. Keep mixing to make the consistency of the poi smooth. The more water you put, the more softer the poi.

Well, that's all I know, because all i know how to cook is rice and Peanut Butter Jelly sandwiches. That's the reason for this topic: so hopefully I can get some good recipes!!

**DISCLAIMER** The author of this recipe is in no way responsible for the outcome of your poi. Should it be to soft, it simply means next time don't add so much water. Also, don't keep your poi out to long because with age comes tartness.

Well for someone who can't cook, POI is not a bad dish to eat... simple to make and great if you only keep it pure... NO PUTTING IN ANY SUGAR, SALT, SOY SAUCE or whatever... just plain old poi DA BEST man!

I'll try to think up of something and upload it here..... at least soemthing beyond water and the peanut butter sandwich!

MEL FROM HIS MACINTOSH

Sean...

Some people actually LIKE sour poi. It tends to give the poi a different flavor. (Me I like mine fresh, personally).

Here is an easy recipie for hamburger "stew" if you like all the ingredients:

1 pkg Hamburger meat (1lb ok)

1 can mushroom gravy

1 can corn (regular kind)

Brown hamburger, add mushroom gravy and corn. Simmer a few minutes until hamburger is done, using low heat.

You can adjust the ingredients according to taste, adding more gravy or corn. etc.

To add more taste to the hamburger, I usually add a little garlic to the oil when browning meat.

Ingreedaments (spelled special on porpose)

1) Aloha Low Salt Shoyu.

2) Big container with top

3) Au, (my fave)

4) crushed ginger

5) crushed garlic

6) one webber grill

7) charcoal

8) a refridgerator

9) a match or other incendary device.

put fish in big container...pour in shoyu until it covers fish...add two heaping teaspoons of crushed garlic and one heaping teaspoon of crushed ginger.

Mix em up so globs of crushed stuff separates.

Put top on container.

Shake

Put in refridgerator for 24 hours. (minimum of six hours...no more than 30 max)

take out and shake every once in a while...

Start fire and coals in webber when ready to eat .

Bake soaked fish 3-5 minutes a side...you do want grill marks!

Eat! Enjoy!

Lemme know how you like it.

Organization: Digidesign, Inc. MIME-Version: 1.0 To: rabbett@eworld.com Subject: Stefania's Hawaiian-style BBQ Steak X-URL: http://www.hotspotshawaii.com/Yummy.html Status:

Stefania's Hawaiian-style BBQ Steak

Try this on your favorite steak (sirloin, london broil, t-bone) or chicken breasts (bone-in):

1/4-1/2 cup freshly grately ginger (peel 'em first)

8-12 cloves of garlic, pressed/crushed

3-4 heaping Tablespoons ala'e or hawaiian salt

enough peanut oil to bind ingredients together (2-3 teaspoons)

Mix all of the above until well blended, spread generously on steak or chicken, if desired, let sit for an hour, then grill. Serve with plenny rice and kim chee. Enough for 2 london broils or 4 smaller steaks.

Reserve any unused portion in airtight container, keeps for about 2 weeks.

Always a crowd pleaser. Ono!

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Crab and Cream Cheese Won Ton

Ingreedaments:

One package imitation kine crab meat

about two pakages cream cheese

a couple packages won ton pi (da wrapper)

one can water chestnuts

green onion

Instructions:

mix crab meat and cream chees to hamburgah consistency chop water chest nuts and green onion and add to mixture. put about one tsp. of mixture in middle of won ton pi using a little water on the edges, seal the mixture in the won ton pi. Deep fry 'til golden brown and enjoy!!

Jeremy Lau

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Date: 18 Jun 95 17:55:12 EDT From: Brad Choi <75136.3025@compuserve.com> To: "R. Abbett" Subject: recipies for H-4

Here's a couple of recipies that seem to go over big at cookouts either at home or at the beach or park.

OYSTER SAUCE SHRIMP

Ingredients:

1 lb. shrimp or prawns (21-25 size)

1/4 cup Oyster Sauce

1/4 cup Mayonaise

2 Tbsp. fresh ground Garlic (don't use powder)

Shell, devein and rinse shrimp. Set aside. In a large bowl, combine oyster sauce, mayo and garlic and mix well. Add shrimp and coat well with mixture. Marinate in refrigerator for 4 - 6 hours, mixing occasionally. Cook over grill, or broil in oven.

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"BROKE DA MOUTH" SALMON

Ingredients:

Salmon Filet or Steaks

Round Onion, sliced

Garlic Salt

Pepper

Mayonaise

Orange or Lemon

Place salmon in piece of heavy foil (large enough to wrap totally around salmon pieces). Season to taste with garlic salt and pepper. Layer onion slices on top of salmon. Cover with mayonaise. Place thin round slices of orange or lemon on top of mayo. Wrap salmon and place on medium hot grill for 30 min.

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From: Kanecut@aol.com Date: Tue, 1 Aug 1995 01:13:35 -0400 To: rabbett@eworld.com Subject: Lau Lau Mainland Style Status:

spinach leaves

meat cut into 2 to 3 inch pieces (beef, pork, chicken, or fish) all if you like. If you use fish watch out can make the meat dry. hawaiian salt (plenty for flavor, pinch if you have high blood pressure) tin foil

Place spinach leaves in tin foil between 6 to 10 (going melt so you like put plenty. Place salted meat on top, fold and seal tin foil. Steam for about 3 1/2 to 5 hours depends how much you made.

The only thing missing is the poi...

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Here are some recipes from Cici at aloha.com! Hmmm mmmm yum!

Aikahi School Haupia Cake (Star Bulletin By Request) 3 Cups flour 3 TBSP nonfat milk powder 1 TBSP plus 2 tsp baking powder 1 tsp salt 1/3 Pound butter 1 1/2 Cups sugar 4 Eggs 3 3/4 tsp vanilla 1 1/3 Cups water Sift together flour, milk powder, baking powder and salt. Cream butter and sugar; the fluffier the mixture, the lighter the cake. Mix while adding eggs one at a time; then vanilla; then flour and water alternately. Bake in 9-by-13-inch pan at 325 degrees for 45 minutes. COOL CAKE. Haupia Topping Bring 1/2 cup coconut milk, 2/3 cup water and 1/4 cup sugar to a boil in double boiler. Mix 2 TBSP water and 5 tsp cornstarch together. Add to milk mixture and bring back to a boil. Add 1/2 tsp vanilla. Let mixture sit until warm. Top cooled cake with warm haupia and sprinkle with shredded fresh or packaged coconut. ********** Spareribs Hawaiian Crush 1 thumb sliced green ginger root and brown lightly in 2 TBSP oil in LARGE skillet. Add 3 pounds lean spareribs cut in serving bite sizes and brown on both sides. Pour off excess fat. Arrange 1/2 medium pineapple cut in large chunks and 1 large papaya, peeled, seeded and cut in large chunks over the browned ribs. Blend 3 TBSP cornstarch, 1/2 tsp salt, 1 1/2 cups brown sugar, 1/2 cup vinegar, 1 cup unsweetened pineapple juice and 1 TBSP shoyu. Pour over ribs. COVER SKILLET LIGHTLY (let some steam out). Simmer 45 minutes to 1 hour until sauce thickens and ribs are fork tender. ******** Easy Chi Chi Dango (Blue Flame Notebook June, 1981) 2 10-oz packages mochiko (sweet rice flour) 3 Cups sugar 1 12-oz can coconut milk, thawed 2 Cups water Red food coloring, optional Cornstarch Combine mochiko and sugar. Add coconut milk and water. Blend well using rotary beater or whip to form a smooth batter. Add food coloring if desired and pour into an oiled 9x13-inch pan. Bake at 350 degrees for 1 hour. Cool. Cut into 3/4 x 2-inch pieces and roll in cornstarch. Yield: about 5 1/2 dozen. *********** Broiled Crab Sandwiches 1 6 to 8-oz pakage frozen crab, thawed or 1 7 1/2 oz. can crab 1/2 Cup Mayonnaise 1 Egg, beaten 1 TBSP grated onion 1/2 tsp dry mustard 1 Cup shredded cheddar cheese 6 slices bread (sourdough) Drain and slice crab. Combine with mayo, egg, onion, mustard and cheese. Toast bread. Remove crusts and slice in half. Spread crab mixture over bread. Broil 8 inches from heat for 3-4 minutes until mixture is bubbly and golden. ************* Prune-Apricot Mui (YUMMY and worth the $$) 6 packages prunes (12 oz size) 2 packages apricot (12 oz size) 1/2 lb. dried lemon peel, cut into pieces 1/2 lb. Li Hing Mui bits 1 lb. Dark brown sugar 1.5 Cups lemon Juice 3 TBSP Whiskey 3 TBSP Hawaiian Salt 1 TBSP 5 spice powder 10 Whole cloves In a large bowl, combine first 4 ingredients. Combine remaining ingredients and pour over fruits, mixing thoroughly. Let stand 2 days before serving. Makes 1 gallon. ********************** Fresh Mango Pie Crust: 2 Cups flour 1/2 Cup powdered sugar 1.5 Sticks butter Mix. Press in 9"x13" pan. Bake at 350 for 20-30 min. COOL. Cream Cheese Filling: 1 8 oz. cream cheese, softened 1/2 Cup sugar 1 Tsp vanilla 1 8 oz. Cool Whip Mix cream cheese until light. Add sugar and cream well. Fold in Cool Whip. Spread over cooled crust and chill. Mango Topping: 2 env unflavored gelatin 1 Cup cold water 1 Cup boiling water 1 Cup sugar 1/4 Tsp salt 4 TBSP lemon juice 5 Cups ripe mangoes, diced and drained Sprinkle gelatin over cold water to soften. Add boiling water, sugar, salt and stir until thoroughly dissolved. Add lemon juice. Stir to combine. Cool. Add mangoes and chill till gelatin begins to set. Pour over cream cheese mixture and chill. ************ Mango Bread (makes 2 loaves) 2 Cups flour 2 tsp baking soda 1 tsp cinnamon 1.5 Cups sugar 1.5 Cups coconut .5 Cup chopped nuts 2 Cups mangoes, diced .75 Cup oil 3 Eggs, beaten 2 tsp vanilla Preheat oven to 350. Grease pans. Combine dry ingredients. Combine wet ingredients and gradually add to dry ingredients. Mix well. Bake at 350 for 50-60 minutes. **************** Fruit Fritters 4 Bananas or apple, mango, peaches, pineapple or pears equivalent to 4 bananas 1 cup flour 1 cup milk 2 egg whites 2 tsp oil 1/4 tsp salt 1 cup confectioner's sugar Oil for deep fry Make batter by combining flour, salt, milk and oil. Let stand 1 hours then place in fridge covered for 1 hour. Beat egg whites to stiff peaks and fold into batter. Peel and split bananas. Dip in batter. Fry in HOT oil til golden brown. Remove and drain well. Roll in confectioner's sugar. To make apple fritters, sprinkle a little cinnamon in confectioner's sugar. Use same for other fruits...according to your taste buds.

Thanks Cici! We look forward to more!- Rabbett;)

Click me to add a recipe to share with the world!

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Check out Art Pollard's Recipe collection from Alt.Culture.Hawaii

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