(recipe allots for 2-dozen oysters)
1ea raw Pacific Oyster
1oz Luau Sauce
1/2t Tomato Ogo Salsa
1/4t Spice Mix
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.
3 cups Yellow Onions (med. dice & sweat)
3 cans (13.5 oz cans) Coconut Milk
1 qt. Heavy Cream
2/3 cup sugar
1/2t dry white pepper
2T unsalted butter
1 cup Luau Leaves (blanched, chopped)
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
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
Combine all ingredients and mix well.
Hawaiian Chili Pepper 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
Boil water, add remaining ingredients. Cook for 5 minutes and let cool.
3 of the 1lb-10oz salt
2lb Black Pepper (fine ground)
2lb Garlic (granulated dry)
1lb-4oz Onion Powder
Combine all ingredients and mix well.
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
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
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
Lightly toss salad ingredients. Chill for 1 hour. Arrange on lettuce leaves, add a sprinkle of paprika, garnish with parsley and serve.
(Yield: 6 servings)
1 ts Sesame seeds
8 c Chicken broth (preferably homemade)
2 tb Garlic, finely chopped
2 tb Ginger, finely grated
1/2 c Rice
1 tb Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
1 ts Toasted sesame oil
1 ts To 2 ts hot chile paste
1 c Shredded cooked chicken
2 Scallions, finely chopped
In small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute. Transfer to small bowl and set aside.
In large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. Add rice, reduce heat to medium-low and simmer until the rice is tender, 12-15 minutes. Stir in soy sauce and sesame oil; add chile paste to taste. Add chicken and heat until just warmed through. Ladle soup into bowls and garnish with scallions and the reserved sesame seeds.
1 pound Bacon
1 head Lettuce – rinsed and shredded
2 large Tomatoes, chopped
1/4 cup mayonnaise
3/4 cup of Aloha Teriyaki Sauce
1/8 teaspoon ground black pepper
1 pinch salt
2 cups seasoned croutons
1) Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
2) In a blender, combine mayonnaise, Aloha Teriyaki Sauce and black pepper. Blend until smooth. Season the dressing with salt.
3) Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.
1 lb – shredded cabbage
7 Table spoon – Aloha Barbecue Sauce
2 Table spoon – cane sugar
1 Table spoon – Aloha White Distilled Vinegar
1/2 tea spoon – sea salt
1/2 tea spoon – black pepper
1/4 tea spoon – red pepper
Mix the cabbage with the rest of the ingredients and allow at least 20 minutes but longer if possible in the frig.
Yield: Serves 4 – 6
2 lbs. salmon
2 c Aloha Teriyaki Glaze
1 t cooking oil
Cut fish into 4-6 portions and place in a large resealable plastic bag. Add Any AlohaTeriyaki Glaze. Marinate for 30 minutes or up to 1 hour in the refrigerator. Reserve marinade for basting.
Cook the fish on a foil sheet brushed with cooking oil on a medium hot grill turning once during cooking until desired doneness is achieved. About 6—8 minutes per inch of thickness. Brush reserved marinade during cooking process. Be careful not to over cook.
Also great for grilling chicken, steak and shrimp:
chicken marinate 4—6 hours
steak marinate 2 –3 hours
shrimp marinate 1 hour
with Asian Style Salsa and Chinatown Choi Sum
Yield: 1 serving
6-oz Fresh Mahimahi Fillet
1-oz each Hamakua Farms Yellow and red Tomatoes, Diced
1-oz Shiitake Mushrooms, diced
1-oz Maui Onions, diced
.5-oz Red Onions, diced
.25-oz Green Onions, sliced
Sambal Olek, to taste
Garlic, to taste
1-oz Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
1-oz Sesame Oil
Black Sesame Seeds, toasted for garnish
Steamed Choi Sum
Steam Fresh Mahimahi on a bamboo steamer lined with Pandan Leaves for about 8- minutes, depends on the thickness of the fillet. Combine all the rest of the ingredients to make the salsa. Adjust taste accordingly to your taste with sambal olek.
Make a ring shape on a plate with the choi sum. Place steam mahimahi on the center of the plate. Topped mahimahi with the salsa. Garnish white Cilantro sprigs.
Recipe By: Pedro Rivera Rosa
Chef de Cuisine
Radisson Prince Kuhio Hotel
Yield: Approx. 1 ¼ lb. Poke
1 block firm Tofu, drained
½ tsp. Brown Sugar
½ tsp. Red Chili Pepper flakes
1 tsp. Sesame Oil
½ inch piece of Ginger, finely chopped
5 Garlic cloves, finely chopped
½ cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
1 Tbsp. Ogo, chopped
Cut the tofu into ¾ inch cubes and place into a bowl. In a separate bowl, combine the brown sugar, chili pepper flakes, sesame oil, ginger, garlic, and ALOHA SHOYU soy sauce, mix together. Toss in the tofu and ogo. Place poke on a plate and garnish with green onions.