Hawaiian Macadamia Nuts
Popo's Kitchen Cookbook
The Art of Island Cuisine*
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Taro chip cookies, Hawaii's answer to the popular potato chip cookies. These cookies have the perfect combination of crunchy, sweet and salty.
This is a classic Hawaii favorite originated by Ted's Bakery on the north shore. I've made a few adjustments through the years and this is my version.
This nourishing tortilla or wrap substitute is high in protein and low in carbohydrates. One of these wraps makes a mean quesadilla! Recipe courtesy of Lauren Benning of healthyindulgences.net
This is a variation of the pineapple upside down cake that everyone is familiar with.. The combination of macadamia nuts, caramel and fresh mango is addictive.
Coconut and cantaloupe are two flavors that go extremely well together. If you love coconut or cantaloupe or both, this is a must-try recipe.
I love theses poi mochi donuts... they remind me of gin doi. The donuts are nice and chewy with a nice crisp outer crust. I want to make a batch using coconut milk instead of water and coconut flakes in the dough.
Salted cod is one of my favorite things to eat and it is a dish that is very important to the Portuguese. Fried cod fritters is one of my favorite ways of eating salt cod. They are also great fried up as patties for a fish burger with tartar sauce.
This is the perfect dish when you are in the mood for stew but not in the mood to wait for 3 hours. This dish from start to finish is done in 30-45 minutes.
Simple and ono pupu (appetizer), perfect for sitting around the hibachi drinking beers with da bruddahs. Easy to make ahead of time and grill when ready.
Time to take advantage of all of the amazing fresh fruit and make fresh fruit sorbets. If you can't get fresh pineapple, you can usually get fresh-frozen at Costco or Samsclub. This recipe is super easy to make and has only 5 ingredients.
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