Hawaiian Recipes

I love to cook and since there's limited dining on Molokai we cook alot.

Here's some of my favorite recipes I make while on this island paradise

Martin's Poke

• 1.3 Ahi Tuna cut into very small pieces

• 2 Shallots chopped

• 1 Minced Garlic

• 1 Tablespoon basil

• 1 Tablespoon fresh ginger

• 2 teaspoons sesame oil

• 2 teaspoons Vegetable Oil

• 2 Tablespoons soy sauce

• 1 teaspoon Dijon Mustard

• 1 teaspoon Lime Juice

• 1 teaspoon Honey

Combine and allow to marinate

Serve over one cup unsweeted rice cakes

• 2 Tablespoons Soy Sauce

• 2 Tablespoons Mirin

• 1 Tablespoon sambal sauce

Corn Relish Dip -

• 2 cans black-eyed peas - drained

• 2 cans shoe-peg corn (white) - drained

• 2 Tablespoons Cilantro, chopped

• 2 Cups purple onions, chopped

• 4 Roma Tomatoes, chopped

• 2 red peppers, chopped

• 6 green onions, chopped

Mix all ingredients together  - About 1 1/2 hours before serving, mix in 

• 1 cup Zesty Italian Salad Dressing

• 1 cup Sweet and Spicy French Salad Dressing (wishbone)

Allow to sit for a bit - then serve with Fritoes.

321 Microwave Cake:

Mix any kind of cake mix with a box of Angle food cake mix - Mix together (There is a Ziplock in the freezer with this in it)

In a Coffee Cup combine

• 3 Tablespoons Mixed Cake Mix

• 2 Tablespoons Water

• Optionally - top with a couple chocolate chips 

Microwave for 1 minute - Enjoy

Crumpets:

Crumpets are the quintessential afternoon tea treat, especially when served warm with lots of butter. It's the extra yeast in the batter that creates the soft texture and delicate holes on top, perfect for soaking up jam and butter.

Crumpets are popular in the U.K. and make frequent appearances at British teatime. There are many ready-made brands of crumpets available, but it's easy and so much fun to make your own. Just be sure to plan ahead as the crumpet batter needs an hour or two to rise.

• 1 1/2 cups milk

• 3 1/2 cups all-purpose flour

• 2 teaspoons granulated sugar

• 1 1/4 teaspoons active dry yeast

• 1 1/2 cups lukewarm water

• 1 teaspoon kosher salt

• 1 teaspoon baking powder

• Oil for the pan, or cooking spray

• For serving: Butter and ja

SHOW IMAGES

1. Gather the ingredients.

2. Warm the milk in a saucepan. Make sure that it is warm but not boiling. Otherwise, it will kill the yeast.

3. Skim any film off of the top.

4. Whisk together the warmed milk, flour, sugar, and yeast in a large bowl.

5. Once combined, add half the water and beat into the batter.

6. Continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream.

7. Cover with plastic wrap and leave in a warm, draft-free place until doubled in size and foaming. This should take about 1 hour but can take up to 2 hours (keep an eye on it).

8. Whisk the salt and baking powder into the batter.

9. Heat a large heavy-duty non-stick skillet over medium to medium-high heat until hot but not smoking.

10. Moisten a paper towel with a little oil (alternatively, use cooking spray) and carefully grease the base of the pan and crumpet (or pastry) rings measuring approximately 3 inches wide by 1/2 inch tall.

11. Place 1 ring on the heated pan and pour in enough batter to fill just below the top of the ring, about 1/4 cup.

12. Cook for 5 minutes, until there are many tiny holes on the surface and the crumpet is setting around the edges.

13. Flip the crumpet over (in the ring) and cook until the crumpet is light brown and cooked through, about 3 minutes more.

14. Adjust the temperature as needed. Repeat with the remaining batter, greasing the pan in between each batch.

15. Rest the crumpets on a wire rack until cool.

16. To reheat, place crumpets in a toaster or directly on the center rack in a 350 F oven for about 5 minutes before serving.

17. Serve with lots of butter and jam.

• We recommend cooking one crumpet at a time for the first one or two rounds to let you tweak the temperature and the mixture.

• If the crumpet batter seeps out from under the ring into the pan, it means the batter is too thin. Whisk in more flour to thicken, adding a small amount at a time.

• If a cooked crumpet is heavy and without holes, the batter is too thick; slowly add more water until a better consistency develops.

• If you don't have any pastry or crumpet rings, you can use a similar-sized, clean food can—just be careful with any sharp edges.

Homemade Hawaiian Rolls

Hawaiian Rolls are light, fluffy, and utterly delicious - just like the store-bought version, but even better! Sweet, soft, squishy, and surprisingly easy to make, you’ll be baking these Hawaiian Rolls again and again.

Ingredients

• ▢    ½ cup (116 grams) canned pineapple juice, at room temperature

• ▢     ½ cup (116 grams) whole milk, warmed, (100-110°F)

• ▢     5 tablespoons (71 grams) unsalted butter, melted and slightly cooled to just warm (~85°F)

• ▢     6 tablespoons (75 grams) granulated sugar

• ▢      2 tablespoons (25 grams) light brown sugar

• ▢     2 eggs, at room temperature

• ▢     1 teaspoon vanilla extract

• ▢     2 ¼ teaspoons (1 packet) instant yeast1

• ▢     4 cups + 1 tablespoon (516 grams) - 4 1/4 cups (540 grams) bread flour2, dependent on kitchen climate, see notes

• ▢     ¼ cup (32 grams) all-purpose flour

• ▢     1 ½ teaspoons fine salt

For egg wash & finishing:

• ▢     1 egg, lightly beaten

• ▢     2 tablespoons water

• ▢     1 tablespoon (14 grams) salted butter, melted

Instructions

1. Combine the pineapple juice, milk, melted butter, sugars, 2 eggs, vanilla, and yeast in the bowl of a stand mixer. Add the all-purpose flour, plus 2 cups (286 grams) of the bread flour, and stir with a wooden spoon until the dough forms a rough, shaggy mass. Stir in the salt. Attach the dough hook to the mixer and turn to medium-low speed. Gradually add the remaining flour JUST until the dough comes together. You may only need some of the flour, depending on your kitchen environment and brand of flour. Continue kneading on medium-high speed for 4 to 5 minutes, until a soft and smooth ball of dough forms.

2. Lightly grease or wet your hands and place the dough in a lightly greased medium-sized bowl. Cover with plastic wrap. Let rise until puffy and doubled in size, about 1 ½ hours3.

3. Spray a 9x13-inch metal baking pan with cooking spray. Gently deflate the dough. Use a bench scraper or knife to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan.

4. In a small bowl, combine the remaining egg with 2 tablespoons of water. Brush all over the rolls. Cover with plastic wrap and let rise again until doubled in size, about 1 hour**.

5. Meanwhile, preheat the oven to 375°F.

6. Bake the rolls for 20 minutes, or until golden brown. Brush with melted butter. Serve warm. Store leftovers in an airtight container for up to 3 days.

Notes

1. If you don’t have or can’t find instant yeast, you can easily use active dry yeast instead. Add it right in with the dry ingredients like instant yeast, just know the dough will take about 20% more time to rise. Or, to speed up that rise time slightly, simply combine it with the warm milk called for in the recipe and allow it to proof for 5 minutes before adding into the bowl with the other ingredients.

2. The more humid your location, the stickier your dough will be. If your kitchen is about 65% humidity or higher, use the higher range of bread flour (4 1/2 cups, or 540 grams). Reduce the bread flour if your kitchen is less than 65% humidity. Begin with the lower range listed in the recipe (4 cups + 1 tablespoon, or 516 grams) and add additional flour by the tablespoon (8 grams) as needed.

3. Rise time may vary depending on kitchen environment and climate.

Homemade Hawaiian Rolls https://handletheh