The Online Recipe Box

An Authentic Hawaiian recipe.

Ingredients:

• 3-4 lb pork butt or shoulder
• ¼ cup of Liquid smoke.
• ¼ cup of Hawaiian salt or kosher salt
• 1 small head of cabbage

Directions:

1. Rub the Hawaiian salt and liquid smoke all over the pork butt in your crock pot. Fill with enough water to cover the pork and let cook in crock pot until you can easily shred the pork. Reserve about 1-2 cups of the liquid in the crock pot.
2. Julienne the cabbage into 1/8 inch strips. Saute the cabbage and pork for about 5 minutes (don’t brown the cabbage). Add the reserved liquid and cover to cook on low until the cabbage is wilted but still green.

Serves 8-10

Recipe Submitted by: Melanie Terry

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Ingredients:

• ¼ lb fresh salmon (sushi grade)
• ½ a sweet onion small diced
• 2 stalks of green onion cut into 1/8 inch
• 2 tomatoes small diced
• 2 tbsp Hawaiian salt

Directions:

1. Remove bone and skin from salmon (your local fishmonger will do it for you if you don’t know how), and cut into a small dice.
2. Add the rest of the ingredients and mash mixture with fingers (lomi means to crush or massage).
3. Put 6-8 ice cubes into mixture and chill in refrigerator overnight.

Serves 6

Recipe Submitted by: Melanie Terry

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A delicious Hawaiian cake with haupia and Chantilly filling.

Ingredients:

• 1 cup butter at room temperature softened not melted
• 1¾ cups sugar
• 1 tsp vanilla
• 4 eggs slightly beaten
• 3 cups cake flour sifted
• 4 tsp baking powder
• 1/8 tsp salt
• 1 cup milk
• Haupia filling
• Chantilly cream frosting

Directions:

1. Cream butter and sugar until light and fluffy.
2. Add vanilla and eggs.
3. Mix flour baking powder and salt together. Add to creamed mixture alternately with milk, starting and ending with dry ingredients.
4. Pour in to two 9-inch cake pans greased and dusted.
5. Bake at 350 F for 30-35 minutes.
6. When cakes are cool you can assemble cake.Haupia filling

• 1/8 cup cornstarch
• 1/4 cup sugar
• 2 cups coconut milk
• ¼ tsp vanilla extract
• 1 package cream cheese
• ¼ cup of butter at room temperature

1. Combine the first three ingredients together over low heat stirring constantly until thick.
2. Cream together the cream cheese and butter until light and fluffy. Add the vanilla. Then slowly add the coconut mixture.
3. Pour into a bowl and place plastic wrap on the top of the filling, then place it in the refrigerator to cool.Chantilly Cream Frosting

• 2 cups of heavy whipping cream
• ½ cup of powdered sugar
• 1 tsp vanilla extract
• ½ envelope of unflavored gelatin
• 3 tbsp water

1. In a sauce pan put the 3 tbsp water in and sprinkle the gelatin over it. Slowly heat up the water until the gelatin just dissolves.
2. Whip the cream, powdered sugar and vanilla extract until soft peaks form.
3. Slowly add the gelatin mixture to the cream while being whipped and continue to whip until stiff peaks form.

Recipe Submitted by: Melanie Terry

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