Top 3 Extremely Easy to Cook Hawaiian Appetizers with Tropical Recipes

Exotic spices and rich aroma makes Hawaiian recipes a delight for food lovers from around the world. Hawaiian cooking is fun. Here we are going to tell you top 3 extremely easy to cook Hawaiian appetizers with tropical recipes.

1.  Ham and Cheese Party Rolls:

The love for maple syrups and slimy texture makes this Hawaiian recipe one of the most relishing appetisers available and savouredacross beach shacks as well as on streets. The Hot and Cheese Party Rolls are rolled up with Swiss cheese and Queso Fresco cheese. An obvious connection with the Mexican cuisine, these rolls are prepared in cinnamon bun style.

Ham and Cheese Party Rolls
Key ingredients:

Deli Ham
Worcestershire sauce
Dijon mustard
Poppy seeds
Butter and cheese
Garlic buns

Hawaiian Ham and cheese party rolls can be filled with salami, sesame seeds and then fried in lard.

How to serve:

The ham and cheese party rolls can be buttered with regular condiments and toasted, and then served with vegetables. You may explore different ham and cheese sandwiches as well using Italian Panini breads- ciabatta, michetta and baguette.

2.  Honey Garlic Shrimp and Crab Skillets:

A creamy and sweet craving appetiser, the shrimp and crab meat makes a sensational pair, even as the condiments and herbs are baked in cheesy and gooey presence of honey, garlic and mozzarella. In less than 15 minutes of cooking time, the skillets are ready to pop out onto the platter, ready to be dished with fresh coriander and mint leaves. For fruity touch, add a dash of kiwi fruit and pineapple extracts.

Honey Garlic Shrimp and Crab Skillets
How to serve:

Perfect for luau celebrations and Christmas, the appetiser recipe can be tried with tarts, tortillas and garlic Hawaiian breads and nut breads.

3.  Fresh Pineapple Salsa Slaw:

Relish this fresh and dazzling combination of vegetables and pineapple like never before. Toss up your choicest of veggies like cabbage, carrots, shallots, asparagus, cucumber, chunks of tomatoes and parsley, the slimy texture has a crunchy bite to it, thanks to the addition of sesame seeds, fennel seeds and ginger soy vinaigrette.

Fresh Pineapple Salsa Slaw
Special ingredients:

Pepper corn
Fresh cilantro
Orange peel
Hawaiian salt and olive oil

How to serve:

Served with chips and baked wraps, the salsa slaw can also be used as a delightful topping over meat recipes, doubling up as a potent Mexicana street food.

4.  As paragus Kale Soup:

A very unlikely combination considering the sluggish fan-following for vegan recipes, the Asparagus Kale Soup is a super healthy appetiser for Christmas, Thanksgiving and New Year’s Eve. Cooked up using a heady mixture of potatoes, asparagus, yam, celery, carrots, tomatoes, coconut milk, sea weed and kale, it is an enticing broth combination served with croissants and toasts.

As paragus Kale Soup
Special ingredients:

Macadamia nuts
Hawaiian salt
Leek
Oats/ almonds

How to serve:

The soup goes well with baked beans and garlic clove buns. Buttered with the rich mayonnaise and cheese layers, the toasts taste heavenly when glaze with honey and pineapple syrup.

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Easy-Kine Char Siu Spam Recipes

Easy char siu spam, for those times when you want the taste of char siu pork but too lazy or can’t find any.  I love to serve this with rice, fried noodles or saimin.  The Noh seasoning packets are the perfect solution!

Easy-Kine Char Siu Spam

Prep Time: 10 | Cook Time: 30 | Ready In: 40

Ingredients:

  • 2 cans spam
  • 1 packet NOH char siu seasoning
  • 1 tablespoon Aloha shoyu
  • 1 tablespoon sesame oil
  • 1/4 cup honey

Order Noh Foods Char Siu Seasoning

Cooking Process:

Cut spam pieces into 1″ cubes and place in bowl with shoyu and sesame oil and mix to evenly coat. Add char siu seasoning packet to bowl and mix well, ensuring that all pieces get covered with seasoning.  Place seasoned spam onto a coated grill top or I like to use a shallow (1/2″) foil pan with holes poked on the bottom.  I also like to use keawe wood chips to slightly smoke the spam while cooking (optional).  Cook the spam in indirect heat allowing the char siu to slowly carmelize without burning.  You might want to move pieces of spam around to get a nice char on all sides.  Just before serving, lightly brush honey on spam and cook until golden and carmelized.

Prepare an easy appetizer or quick food recipes “Spam Recipes” One of best recipe for daily healthy diet. Find here for more delicious Spam recipe at Cooking Hawaiian Style.

Brother Nolands Manini Soup

Brother Noland takes us “back to the bush” on the set of Cooking Hawaiian Style making his manini soup.

Brother Nolands Manini Soup

Ingredients:

  • 1 or 2 manini
  • 1 cluster of garlic, crushed
  • 1 onion, rough chopped
  • 2″ piece fresh ginger, crushed
  • 1 tomato, diced
  • 4-6 cups water
  • Salt and pepper to taste

Cooking Process:

Remove entrails from fish. There is no need to scale manini fish, the skin has a sandpaper like texture instead of scales . Rinse and clean fish and set aside. Fill medium sized pot with water, add all ingredients and slowly bring to boil. Taste and season with salt and pepper to taste.

Watch new episodes of Cooking Hawaiian Style Monday nights at 7:30pm HST with repeats all week on OC16 channels 12 & 1012. Get all of these Hawaiian recipes on http://CookingHawaiianStyle.com.

For more Delicious recipes visit here@ Hawaiian Soups Stews Recipes

Hawaiian Pulled Pork Sandwiches

Hawaiian Pulled Pork Sandwiches

Ingredients:

  • 1 packet teriyaki marinade (recommended: McCormick Grill Mates)
  • 1 tablespoon paprika
  • 1 teaspoon fresh ground pepper
  • 3 ½ pounds pork shoulder
  • ½ cup chicken broth
  • ½ cup brown sugar
  • ¼ cup soy sauce
  • 1 cup chili sauce
  • 1 (6-ounce) can pineapple juice
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 8 hamburger rolls

Hawaiian Sauce:

  • 2 tablespoon canola oil
  • 1 tablespoon ginger, chopped
  • 2 teaspoons garlic, chopped

Directions

  • In small bowl, combine teriyaki mix, paprika and pepper.
  • Coat the pork the with rub mixture, patting until all rub is used. Set aside.
  • In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.
  • Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily.
  • Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping. Reserve the remaining pulled pork for the Round 2 Recipes, Pulled Pork Pot Stickers and Hawaiian Pizza.

Hawaiian Sauce:

  • In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.
  • Use the leftover sauce from this recipe to make Hawaiian Pizza, and use the leftover pork to make Pork Pot Stickers.

Find more pork recipes visit here@ hawaiian Pulled Pork Recipes

Hawaiian Style Chicken Panang Recipes

When I invited Gordon Lum to do an episode on our Cooking Hawaiian Style TV show, I asked him what his most popular dish is. He said that “hands-down, Hawaiian Style chicken panang” was his most popular dish. Whenever he made it for pot lucks or one of Popo June Tong’s foodie group gatherings, that people would rave about this dish. What makes this dish so special? Macadamia Nuts! This dish is perfect in every way…perfectly spiced, balanced and it has that something extra special which is attributed to the use of macadamia nuts. This is a must try recipe!

Prep Time: 15 | Cook Time: 10-15 | Ready In: 25-30

Hawaiian Style Chicken Panang Recipes

Ingredients:

  • 2 lbs. boned chicken thighs
  • 2.5 tablespoons panang curry paste (2 oz Mae Ploy brand)
  • 19 ounces coconut milk (or 1 can Mae Ploy brand)
  • 3 tablespoons roughly ground Island Princess Hawaii macadamia nuts (unsalted)
  • 2 tablespoons turbinado or raw sugar
  • 3 finely diced Kaffir Lime leaves
  • 2 teaspoons fish sauce to taste
  • 1 sliced bell pepper (any color)
  • 1 sliced onion
  • 1 cup flour (for dredging)
  • 4 tablespoons oil
  • Hawaiian salt to taste
  • pepper to taste
  • 4-5 Thai Basil leaves (optional)

Cooking Process:

Rinse then dry the boned chicken thighs. Lightly salt and pepper the thighs on both sides and then dredge in flour, shaking off the excess flour. Heat the Dutch oven and add oil. Sear both sides of thighs until it becomes a light golden brown (about 70% cooked). Set thighs aside. While they are cooling, slice the bell pepper/onion; finely dice the Kaffir Lime leaves, and roughly grind/chop the macadamia nuts. After the chicken thighs cool, cut into chunks.

Heat (about ¼ cup) the oil and add the curry paste, searing the paste for a minute. Add the chicken chunks and stir until the chunks are coated with the paste. Add the peppers and onion and stir until they are also coated. Add the coconut milk, Kaffir lime leaves, turbinado sugar, macadamia nut, and fish sauce to the pot. Bring to a boil, then lower the heat and simmer for about 10-15 minutes. Garnish with basil leaves.

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Kelly Boy & Leolani DeLimas Lu Pulu

Kelly Boy & Leolani Delima of Kapena joined us on the island of Lanai for a special episode of Cooking Hawaiian Style making this Tongan dish call lu pulu to pay tribute to his Tongan brothers.  Lu pulu is made with taro or luau leaves, beef brisket and coconut milk.  This is one of my new favorite comfort dishes.

Prep Time: 15 | Cook Time: 5-8 hours in slow cooker | Ready In: 5-8 hours (slow cooker)

Kelly Boy & Leolani DeLimas Lu Pulu

Ingredients:

  • 4 lbs. fresh beef brisket or corned beef brisket
  • 1 large sweet onion
  • 2 bags luau leaf
  • 2 – 12 ounce coconut milk
  • 3 ti leaves

Cooking Process:

In a slow cooker place the 3 ti leaves to cover the bottom and sides of slow cooker. Dice the large sweet onion and place in the slow cooker. Then, place fresh corned beef, cleaned luau leaves and coconut milk. Cover slow cooker and cook on high for 5 hours or low for 10 hours.

Note: If you use corned beef brisket, I would recommend either doubling the amount of luau leaf and coconut milk or boil the corned beef brisket for 1 hour, empty water and add fresh water to avoid it being too salty.

For more hawaiian recipes visit here@ Hawaiian Beef Recipes

Moms Oxtail Soup Recipe

The perfect way to bring in the new year… with a big pot of oxtail soup!

Moms Oxtail Soup Recipe

Ingredients:

  • 8-10 lbs oxtail
  • 3-4 small packages blanched raw peanuts
  • 2-3 cans beef broth
  • 1 hand ginger, sliced
  • Hawaiian salt, to taste

Garnish (optional)

  • grated ginger
  • chopped cilantro
  • Aloha shoyu

Cooking Process:

Place oxtail in large pot and add just enough water to cover the meat completely.  Bring to boil and cook for 1 hour.  Add ginger and peanuts and cook for 2 hours.  Season with Hawaiian salt to taste.  Peanuts should also be nice and tender.  Add beef broth and serve.

Garnish:

Add grated ginger, cilantro and Aloha shoyu to your liking in a small bowl to be used to dip oxtail.

For more Delicious Soups Visit Here@ Hawaiian Soups Stews Recipes