INGREDIENTS
(recipe allots for 2-dozen oysters)
1ea raw Pacific Oyster
1oz Luau Sauce
1/2t Tomato Ogo Salsa
1/4t Spice Mix

PROCEDURE
Season oyster with spice mix. Nappe Luau sauce and broil for 2 minutes till golden brown. To finish add a dollop of Tomato Ogo Salsa.
Luau Sauce

INGREDIENTS
3 cups Yellow Onions (med. dice & sweat)
3 cans (13.5 oz cans) Coconut Milk
1 qt. Heavy Cream
2/3 cup sugar
1t salt
1/2t dry white pepper
2T unsalted butter
1 egg
1 cup Luau Leaves (blanched, chopped)

PROCEDURE
Sweat onions with butter, add heavy cream and coconut milk, stir for 1 minute and simmer. Add sugar, salt and white pepper. Mix until blended. Bring to a boil. Thicken with cornstarch mix until nappe. Whisk in 1 egg to 1-1/2 cup of sauce, add cooked luau leaves and mix thoroughly. Coat over oyster and bake under salamander until golden brown.
Tomato Ogo Salsa

INGREDIENTS
4 oz. Tomoto (diced)
1 oz. Yellow Oniion (diced)
1/4oz. Green Onion (diced)
1oz. Ogo, Thick (chopped)
2t Aloha Shoyu Regular Soy Sauce
1-1/2t Fish Sauce
2t Hawaiian Chili Pepper Water
1/4t salt

PROCEDURE 
Combine all ingredients and mix well.
Hawaiian Chili Pepper Water

INGREDIENTS
2qt. water
2T Hawaiian Salt
1t Garlic (minced)
1/2 cup Aloha White Distilled Vinegar
1 cup Hawaiian Chili Pepper (remove all seeds and stems)
1/2 cup Red Bell Pepper (chopped)
2T Red Pepper Flake

PROCEDURE
Boil water, add remaining ingredients. Cook for 5 minutes and let cool.
Spice Mix

INGREDIENTS
3 of the 1lb-10oz salt
2-1/2lb Paprika
6oz. Cayenne
2lb Black Pepper (fine ground)
2lb Garlic (granulated dry)
1lb-4oz Onion Powder
12oz Oregano
12oz Thyme
10oz Shichimi

PROCEDURE
Combine all ingredients and mix well.

INGREDIENTS
Spinach (fresh not frozen)
1 ½ cup shredded carrots
½ cup tahini (Mid Eastern sesame paste found in most supermarkets)
3 tablespoons Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce 
4 tablespoons Aloha Apple Cider Vinegar
1 chopped garlic cloves

PROCEDURE
Immerse spinach leaves in a pot of cold water, rinse well and strain. In a bowl, mix together ½ cup of the carrots, tahini, ALOHA SHOYU Soy Sauce, ALOHA Apple Cider vinegar with chopped garlic. (You can adjust the soy sauce and cider vinegar to taste.) Toss the spinach and dressing. Add the remaining shredded carrots and serve.

Yield: 4 servings

INGREDIENTS
4 c Cooked quinoa
1/2 c Pecan halves
3/4 c Golden raisins — plumped in hot water — drained 1/2 cup
Thinly sliced scallions
1/3 c Olive oil
1/4 c Rice vinegar or lemon juice
1/4 ts Pepper
2 tb Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
Lettuce leaves — washed and dried
A sprinkle of paprika Parsley; to garnish

PROCEDURE
Lightly toss salad ingredients. Chill for 1 hour. Arrange on lettuce leaves, add a sprinkle of paprika, garnish with parsley and serve.