Recipe Book

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2022 Holiday Recipes

BREAD PUDDING, PAN FRIED APPLES AND WHITE CHOCOLATE

Contributed by: Chef Rafael Camarillo

Ingredients:

For the Apple filling use 1 pound of Apples (I like Honey Crisp or Galas) peeled and cut into medium dice
1/4 cup Sugar
1 tsp Vanilla Extract
3 tbsp Butter

2 ½ cups  Heavy Cream or Half and Half
1 ½ cup  White Sugar
½ cup melted Unsalted Butter
5 Large Eggs
1 tsp Vanilla Extract
¼ tsp  Salt
1 tsp  Ground Cinnamon
1 lbs  Your favorite Sweet Bread, large dice
6 ounce White Chocolate Chips

Instructions:
1. Preheat oven to 325 degrees, Butter 9×13-inch baking dish.
2. In a fry pan turn heat on medium, add Butter to melt and add chopped Apples and cook for about 1 minute, keep stirring. Sprinkle Sugar, Vanilla on Apples and cook until Sugar dissolves. Take off heat and cool in refrigerator.
3. Mix Milk, Sugar, melted Butter, Eggs, Vanilla, Salt, and Cinnamon together in a large mixing bowl until well combined.
4. Add Bread to the mixing bowl; mix gently until just moistened. Mix in the cooled cooked Apples, pour into the prepared baking dish.
5. Bake in the preheated oven for about 35 minutes, take out of oven (Careful it will be hot!) scatter White Chocolate on top than cook for another 10 minutes until a toothpick inserted in the center comes out clean.
6. Cool for at least 30 minutes before serving. Top with Bourbon whipped cream and enjoy!
7. Hint: for a no sugar added version, use a sugar substitute and use your favorite nuts instead of white chocolate for more texture.

 

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BANANA BREAD

Contributed by: Jasmine “Cookie” Vegas

Ingredients:
2 cup Butter, Softened
4 cup Sugar
8 Eggs
14 Ripened Bananas, Mashed
5 cup All Purpose Flour
2 tsp Salt
4 tsp Baking Soda

Instructions:
1. Preheat oven to 350 degrees F.
2. Grease 6 large loaf pans with a non-stick spray.
3. Cream the Butter and Sugar in a mixing bowl with a hand mixer until light and fluffy.
4. Add the Eggs one at a time, beating well after each addition.
5. In a separate bowl, mash the Bananas and add to the creamed mixture and stir until combined.
6. In another bowl, sift together the Flour, Salt and Baking Soda.
7. Fold in dry ingredients by hand, mixing just until Flour disappears. Do not overmix.
8. Pour batter into the 6 large greased pans.
9. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
10. Set aside to cool on a rack for 15 minutes.
11. Remove bread from pan, invert onto rack and cool completely before slicing.

 

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2022 Kouchi Cookbook Recipes

 

TOFU SALMON SALAD

Contributed by: Lori Banasihan

Salad Dressing:
½ cup Sugar
½ cup Aloha Shoyu
½ cup Japanese Vinegar
¼ cup Sesame Oil
¼ cup Olive Oil

Combine in a shaker cup and shake well.

Salmon:
1 lb Salmon Fillet
Garlic Salt
Pepper Olive Oil
Season Salmon Fillet with Garlic Salt and Pepper to taste.

Brush entire Salmon with Olive Oil.
Place in air fryer at 395 degrees for 15 minutes.
Remove the crispy skin and dice in small pieces.
Flake the Salmon and add to a bowl with the diced skin.
Mix and set aside.

Salad:
10 cups Romaine Lettuce (cut in 1 inch pieces)
4 cups diced Tomatoes
4 cups Watercress (chopped in ½ inch pieces)
1 cup Maui Onion, chopped
1 10oz package of Bean Sprouts
1 16oz tray of Firm Tofu cubed
¼ cup chopped Green Onions

 

 

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LOMI LOMI OPELU

Contributed by: ‘Ohana Haleleʻa

Ingredients:
1 lb Opelu meat
¾ cup Limu Kohu (chopped)
¾ cup Low Salt Aloha Shoyu
¾ Green Onion (sliced)
½ cup Onion (diced)
¼ Inamona (finely chopped roasted kukui nut)
¾ Salt Water (make by mixing 3 spoons of
Salt into water)
4 tsp regular Table Salt
*optional: add 1 finely chopped Hawaiian Chili Pepper

Instructions:
1. Scrape meat from Opelu (you will use 6-8 fish), place scraped meat in a bowl.
2. Add Salt, chopped Limu, diced Onions, Shoyu and Inamona.
3. Add Chili Pepper if desired.
4. Lomi with clean hands and love, adding Salt Water to your liking.
5. Cover bowl and refrigerate.

Enjoy with fresh or sour Poi.

 

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OPIHI & FERN SHOOT SALAD

Contributed by: The Perez ‘Ohana

Ingredients:
2 cups Opihi shelled and cleaned
4 large Tomatoes diced
1 large Sweet Onion cut thin
2 bundles Fern Shoots, cut in 3-4 inch pieces
1 cup shredded Cuttle Fish chopped up
1 cup Kamaboko
1/2 cup Rice Vinegar
1 cup Shoyu
1 tsp Sesame Oil

Instructions:
Have Opihi shelled and cleaned and chilled.
Pre-mix sauce: Shoyu, Rice Vinegar, Sesame oil in bowl.

1. Fill large pot halfway with water and bring to a boil.
2. Place the already cut Fern Shoots in boiling water and leave for one minute.
3. Pour the cooked Fern Shoots into large colander in sink.
4. Run the tap water over the cooked Fern Shoots to cool. Shake colander to drain excess water.
5. Put the Fern Shoots in a half-sized pan.
6. Place diced Tomatoes and cut Onion on the Fern Shoots.
7. Scatter the chopped shredded Cuttle-Fish and Kamaboko over the contents of the pan.
8. Scatter the prepared Opihi on everything in the pan.
9. Pour sauce over the contents. Toss contents lightly to spread the sauce.
10. Place in refrigerator until ready to serve.

 

 

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KAMABOKO DIP

Contributed by: Arthur & Meagan Rice

Ingredients:
1 block Kamaboko (on wood)
1 long Kamaboko
1/2 cup Cream Cheese, softened
1 cup Mayonnaise
1 can Water Chestnuts, diced
1/4 cup Green Onion, sliced
1 tsp Shrimp Dashi
Garlic Salt
Pepper

Instructions:
1. Using a grater, grate Kamaboko being careful not to cut your fingers.
2. In a medium size mixing bowl add grated Kamaboko, Cream Cheese, Mayonnaise, Water Chestnuts, Green Onion and Shrimp Dashi. Stir until well combined.
3. Serve with your favorite cracker or chip. Store in an airtight container in the refrigerator.

 

 

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ONO KAUAʻI SHRIMP BUTTER GARLIC STIR-FRY

Contributed by: Robert Kanna

Ingredients:
5 lbs Fresh Kaua`i Shrimp (head-on)
1 block Butter
6 cloves Garlic – minced

Instructions:
1. On medium heat, add Butter and minced Garlic to a wok type pan.
2. Allow Butter melt.
3. Add Kaua`i Shrimp.
4. Continuously stir the Kaua`i Shrimp in the Butter and Garlic mixture until cooked evenly.

Dish is done when the Kaua`i Shrimp are orange and curled. Do not overcook.
Top with chopped chives for garnish

 

 

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MISO BROILED SALMON WITH SOBA NOODLES

Contributed by: Kui Souza

Ingredients:
2 Salmon – 5-6 oz pieces
Skin and pin bones removed
Soba Noodles – Your favorite brand, cooked and served warm or cold

Miso Marinade:
1/3 cup White Miso
2 tbsp Sugar
1 tbsp Mirin
2 tbsp Rice Vinegar
2 tbsp Water

Whisk all ingredients together

Soba Sauce:
1/4 cup Shoyu
2 tbsp Brown Sugar
2 tbsp Mirin
2 tbsp Water

Note: Marinade and Soba Sauce can be adjusted to your taste

 

 

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LEMON SALMON WITH MANGO SALSA SERVED WITH CILANTRO RICE

Contributed by: The Tani ʻOhana executed by Taynan Tani

Ingredients:

For Mango Salsa
1 cup diced Mango
3 tbsp small diced Jalapeños
1 cup diced Red Onion
1 cup diced Tomato
1/2 cup fresh Mint Leaves (finely spiced)
1/2 the juice of a Lime
Salt and Pepper (to taste)

For Cilantro Lime Rice
1 cup White Rice
1 cup Water
1 cup fresh Cilantro (finely chopped)
3 Limes (juice and zest)
4 cloves Garlic (finely chopped)
4 tbsp Butter
2 tbsp Olive Oil
Salt and Pepper (to taste)

For Salmon
4 Salmon Fillets skin on (7oz. each)
4 springs of Thyme
1 slice of Lemon (and a wedge of seasoning)
3 cloves of Garlic
3 tbsp Butter
Salt and Pepper (to taste)

Instructions:

Cilantro Lime Rice
Wash White Rice till water runs clear and cook in equal parts water. In a small bowl add and mix the finely diced Cilantro, juice and zest of Limes and finely diced Garlic. In a larger bowl, add the fully cooked Rice with the Olive Oil and Butter. Mix until the Butter is melted. When the Rice is fluffy and the Butter is melted add in the Lime Cilantro mixture and fully incorporate. Add Salt and Pepper to your desired taste.

Mango Salsa
In a bowl add in your diced Mango, Tomato, Onion, Jalapeños and Mint. Mix until even then add Salt and Pepper to your desired taste.

Pan Seared Salmon
On the skin side of the Salmon Fillets, make shallow diagonal cuts evenly apart. generously season the skin with Salt to encourage moisture loss and help skin crisp up, then lightly season with Pepper. Next lightly season flesh side with Salt and Pepper. In an already smoky medium high, lightly oiled pan lay the Salmon away from you skin side down. Sear for 1-2 minutes until skin is browned and crispy. Flip the Fish and lower heat to a medium low. Add in the Butter, Garlic, Thyme and Lemon slice and baste with a spoon. After 1 minute check the Fish for even browning and crisp. When fish is cooked, leave to rest for 5 minutes and squeeze Lemon wedge flesh side.

Note: Cook food in order of recipe for better efficiency. When resting, place Fish on cooling rack.

 

 

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FAST SEAFOOD LUAU

Contributed by: Arthur and Michelle Chow

Ingredients:
Luau leaves -200 cooked
64 oz. Vegetable stock
4 tbsp Vegetable base
1/2 lb Shrimp peeled and cleaned
1/2 lb Tako chopped
1 lb Mahi-Mahi
1/2 lb Scallops any size, smaller ones are better
2 tbsp Vegan butter
1 tbsp Garlic
1 piece Ginger
2 tbsp Oyster Sauce
Salt to taste

Instructions:
This recipe is not exact measurements, but eye test and taste test. You can always add more or less of what I’ve listed based on your taste buds or dietary restraints. I’m personally on a low
sodium intake due to high blood pressure.

Luau leaves (main ingredient) what you can obtain, we have our own patch so I put about 200 leaves in our pressure cooker and cooked for about 2 hrs, our pot has a line in it for how much water to put in, (roughly about 64oz you can always put more in it). The longer you cook it the more it breaks down, since this will be more on the soupy side, I cooked it less to have that more leafy look vs cooking longer and having that thicker mushy texture. Once done cooking, in a colander strain out liquid and rinse with cold water. Next squeeze out all the water, and you’ll end up with this ball of condensed luau leaf. In a pot I now add my cooked luau leaf and I added 64 oz of vegetable stock with 3-4 tablespoons vegetable base… again I’m more on a plant based diet so I use vegetable based ingredients. You can also substitute with either beef or chicken broth and add the same amount of beef or chicken base, but your soup will take on that flavor. Cook until mixture boils. Taste to see if any more flavoring or salt is needed.

In a separate pan, I cook my seafood separately as to not over cook the different types of seafood used. Some people prefer to cook them in the luau, but I have people with allergies to certain seafoods so they can add theirs in separately without having to worry about their allergies. Since this batch I didn’t have to worry about anyone with allergies, I used frozen shrimp, and tako, and fresh mahi-mahi and scallops. Again you can use whatever else you want seafood wise and adjust to your liking. I cooked my seafood in a pan, I put 2 tablespoons of vegan butter, 1 tablespoon chopped garlic, and 1 smashed thumbed sized ginger so you can take it out later… sauté tako and shrimp for about 2 minutes, and then add mahi-mahi and scallops, I did this as to not over cook the later… once all seafood is cooked add 2 tablespoons oyster sauce to mixture, and mix. Now as for plating, scoop luau into bowl, and top with sautéed seafood mixture, eat with poi or rice!!!!!!

 

 

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LOCAL SYLE OVERSTUFFED SALMON

Contributed by: Darren & Kimberly Cummings

Serves – 1 hungry family
Prep Time: Not too long
Cook Time: 35 – 43 minutes

Ingredients

1 – ½ slab of Salmon (commonly found in Costco)

Stuffing:
1 – 5.5 oz Kamaboko
1 – pkg Imitation Crab
½ of a Sweet onion
3 – 4 pieces of Lup Cheong (Chinese Sausage)
3 cups Mayonnaise
Breadcrumbs
Salt & Pepper to taste

Drizzle Sauce:
3/4 cup Shoyu
3 tbsp Sugar (can be substituted with Sugar replacement)
1 tbsp minced Ginger
1 tbsp minced Garlic

Instructions:

1. Preheat oven to 350 degrees.
2. Rinse Salmon thoroughly and pat dry completely.
3. Lightly coat a shallow pan with non-stick cooking spray and set ½ slab of Salmon, skin down in pan.
4. Combine all ingredients for stuffing in food processor until nicely diced. Remove from food processor and combine with about 2 ½ cups of Mayonnaise, Salt and Pepper to taste. Set small amount of Mayonnaise on the side. It will be used to smear a light coat of Mayonnaise over the stuffing mixture.
5. Spread the stuffing mixture evenly over the slab of Salmon completely covering the fish on all sides. Use the extra Mayonnaise to smear a light coat of Mayonnaise over the stuffing. Lightly sprinkle Bread Crumbs over the Mayonnaise.
6. Bake approximately 35 minutes until fish is thoroughly cooked, shorter time if you prefer your fish served rare.
7. While fish is baking prepare drizzle sauce. Mix all ingredients and bring to a simmer, use cornstarch to thicken. Drizzle over the stuffed Salmon right before eating.
8. When the fish is cooked to your liking, set oven to broil and brown the top of the stuffing about 3 minutes.
9. Enjoy with hot rice or serving pieces of Salmon in precut seasoned seaweed (nori) for lower carbohydrate meal.

 

 

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FRESH HOMEMADE FISH CAKE

Contributed by: The Koga ʻOhana

Ingredients:
3 cups Raw Fish (best if used with Oʻio or any White Meat Fish)
6 tsp Sugar
1 cup Cornstarch
6 tsp Salt
2 cups Water
3 Eggs
Oil to fry

Instructions:
1. Grind Raw Fish in a food processor.
2. Add water to Fish in a large bowl.
3. Add the Cornstarch, Eggs, and Sugar to the Fish.
4. Add Salt.
5. Heat up Oil in a large wok or frying pan.
6. With your hands or a large spoon, scoop up small balls
of the mixture.
7. Fry the mixture in the oil until golden brown.

Eat and Enjoy!

 

 

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RAW KONA CRAB

Contributed by: Bobby & Kerri Barros

Ingredients:
Fresh Kona Crab or White Crab, sectioned
Sesame Oil
Limu Kohu, chopped
Inamona (Kukui Nut), chopped
Kaua‘i Alae Salt

Instructions:
Remove Crab Shell. Using a cleaver, turn upside down and chop the underside of the Crab in 4 to 6 sections leaving the legs and claws attached. Arrange sections in pan with Crab meat facing up. Season each section in layers. First, pour Sesame Oil in a spoon and add a few drops, then add a pinch of Inamona, a pinch of Limu Kohu, and finally, a pinch of Salt. Let it miko for about an hour, then eat!

 

 

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