1 pkge. codfish1/4 cup sake1/3 cup shoyu1 tsp. cornstarch1 lb. taro (Jpnse.)1/2 cup sugar1 cup water1 tsp. ajinomoto Soak codfish in water overnight. Cut codfish and boil 10 minutes and drain. Put all ingredients except cornstarch. Cook until codfish and taro are almost done then add cornstarch.
1 to 2 lb. fish1/2 tsp. Hawaiian salt1 stalk green onion2 tbsp. salad oil1 – 1” sliced ginger, crushed1 tsp. Hawaiian salt2 cups. water Sauce:Blend 2 tsp. cornstarch1/4 cup brown sugar1/2 cup water3 tbsp. vinegar1 tsp. salt in small saucepan and heat until thick.3/4 cup Chinese pickled vegetables or preserved ginger and onion with mixed…
2 cups flaked canned or cooked salmon3 tbsp. fat3 tbsp. flour1 cup milk and salmon liquidsalt and pepper2 tbsp. minced parsley2 cups bread cubes1 egg, beaten Drain canned salmon, saving the liquid. Make sauce: Blend fat and flour together. Add enough milk to the salmon liquid to make 1 cup, and stir slowly into the…
For Hawai’i folks, I think the mere sight of this frosting on this cake will trigger some good memories, even if my execution is pretty wonky! In Hawai’i, this is called chantilly frosting, though outside of the state, chantilly refers to more of whipped cream frosting. For me, this frosting found a place in my heart via a supermarket single-layer german chocolate cake sold frozen in an aluminum pan.
1 lb. salted salmon5 large ripe peeled tomatoes1 medium dry onion, finely chopped1 bunch green onions, thinly sliced including green tops Soak salmon in cold water for 3 hours. Remove skin and bones and shred finely. Mash tomatoes to a pulp. Combine all ingredients and chill. Just before serving add several cubes of crushed ice.
2 cups flour4 tsp. baking powder1/2 tsp. salt4 tbsp. crisco2 eggs1/2 cup milk1 large can salmon4 tbsp. milk2 tbsp. lemon juice2 tsp. mince onion1-1/2 tbsp. chopped parsley1/2 tsp. salt Sift together first three ingredients. Add crisco and mix well with fork. Beat eggs slight in measuring cup to make 3/4 cup. Acid all together. Roll…
2 cups fresh aku, diced2 tbsp. chopped onion2 cups diced potatoes3 tbsp. margarine1 tsp. salt1/2 tsp. pepper1 cup water1 quart milk2 or 3 tbsp. cornstarch Melt margarine in saucepan. Add aku, onion and potatoes and brown slightly. Add seasoning and water and simmer, until potatoes are tender. Turn up heat and add scalded milk. Make…
2 lbs aku1 carrot – medium grated1 large onion – chopped2 stalks celery – chopped3 eggs2 tsp. salt1 pc. ginger – grated1 clove garlic – grated1/4 tsp. ajinomotoblack pepper Scrape aku meat with spoon and takeoutbones and skin. Combine other ingredients with aku meat and make patties and fry. Serve hot with relish spread.
1 cup beans1 cup sweet pork cut in strips1 tsp. shoyu6 water chestnuts1 cup beansprouts2 eggs2 stalk green onions1/2 c ham Fry ham, sweet pork. Add beans and water chestnuts. Add shoyu, salt and beansprouts. Pour into a dish and divide into 2 parts. Scramble eggs and fry in a hot pan and pour ingredients…
1/3 cup pork hash or 1/3 cup ham (sliced fine)4 eggs1 tbsp. green onions (minced)1 cup long rice (par-boiled)2 tbsp. celery (sliced)1/4 tsp. salt Beat eggs and 4 tbsp. milk with salt. Stir-fry pork for 2 minutes. Add celery and stir-fry for 1 minute. Add dralned long rice and mix well. Add beaten eggs and…
2 tbsp. minced onion1/2 clove garlic, chopped fine1 small green pepper diced2 tbsp. cooking fat1/3 cup canned tomatoes3 tbsp. water1 tsp. salt and pepper6 eggs slightly beaten Fry onion, garlic and green pepper in fat. Add tomatoes, water, salt and pepper. Cook 3 minutes. Add eggs and cook over low heat, stirring occasionally until thickened….
3 sticks red kanten2-3/4 cups sugar4-1/2 cups water2 pkg. cinnamon balls
