So here are a few recipes near and dear to my heart
Oven Kalua Pig (For those folks who don’t have an imu pit in the back yard)
4-5 pound pork butt
1 T. liquid smoke
2 ½ t. Hawaiian salt (or kosher salt)
Preheat oven to 325. Rub the pork butt with the liquid smoke and ½ T of salt.
Wrap pork in foil and seal completely.
Place pork in a roast pan and back for five hours (yes, that’s not a typo).
After baking, shred pork, sprinkle with remaining salt.
Make 12-16 servings.
Chicken Long Rice
1 bundle (1 ¾ oz.) long rice (noodles made from mung bean flour)
2 pd. chicken, boneless and skinless
2 T. oil
2 cloves garlic, minced
6 cups chicken stock
1 t. ginger mined or 1 ¼ T. powdered ginger
¼ c. soy sauce
1 can (10 oz.) whole mushrooms, drained
1 T. green onion, thinly sliced
Soak long rice in warm water for 30 minutes. Drain and cut into 2” lengths.
Cut chicken into 1” cubes.
Heat oil in frying pan or wok and sauté chicken and garlic until light brown.
Add the stock, ginger, soy sauce, mushroom and long rice. Simmer, covered, for 15-20 minutes or until chicken is tender. Sprinkle with onions just before serving.
Makes 8 servings.
1 can (12 oz.) coconut milk
4 - 6 T. sugar
4 – 6 T. cornstarch
¾ c. water.
Pour coconut milk into a sauce pan.
Combine sugar and cornstarch; stir in water.
Add mixture to coconut milk and cook over low heat until thickened.
Pour into 8” square pan and chill until firm.
Make 16 servings.