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Sista Val's Home Style Recipes as featured, daily Monday through Friday in the 12 o'clock hour, on the Mid-Day Mana. "Ono" (Delicious) and easy to follow Hawaiian and Local favorites Home Style Recipes.
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T's Easy Pumpkin Crunch
Added on May 27, 2016
​1 (15oz) can pumpkin
1 (12oz) can evaporated milk
4 eggs
1 1/2 cup sugar
1 tsp salt
2 tsp pumpkin pie spice
1 box yellow cake mix
1 cup chopped almonds
1 cup butter, melted

​Pre heat oven to 350 degrees

Lightly grease a 9x13 inch baking pan.

Now in a large bowl you're going to mix the pumpkin, milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into your pan.

Sprinkle the entire cake mix on the pumpkin mixture evenly and pat down. Add the chopped almonds all over the cake mix, then drizzle melted butter on top. Bake for 1 hour and then let cool for another hour before cutting into squares.

​Recipe by T's All Kine Ono Grinds
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Artichoke Chicken
Added on May 26, 2016
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

Preheat oven to 375 degrees. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear. Enjoy with favorite sides. Mahalo to for this recipe.
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Spam & String Beans
Added on May 25, 2016
​1 can Spam (cubed)
1 pkg String beans (cleaned and juliened)
Vegetable oil
Garlic salt
1 Tbsp Oyster sauce
1/2 C Shoyu
1/2 C Sugar
1 Tbsp cooking Mirin
2 cloves Garlic (quick smash with knife)
Salt & pepper, to your taste

In frying pan, add about 1 Tbsp vegetable oil to heated pan. Add Spam and brown, then add string beans and oyster sauce. Cook for 3 to 5 minutes on medium heat. In a small or medium bowl, mix together the shoyu, sugar, mirin and garlic. Add the sauce to the pan and season with salt and pepper. Cook for 3 to 4 more minutes.​ enjoy over fresh rice with kim chee and a ripe mango on the side... or your favorite sides.
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Okinawan Shoyu Pork
Added on May 20, 2016
3-4 lbs pork butt or belly (skin removed), cubed 2 inches
vegetable oilfor frying
2 Cup chicken stock/broth
2 Cup shoyu
1 Cup light brown sugar
1 Cup sake
1⁄4 Cup mirin
2 Clove garlic, crushed
2 pieces thick slices, thumbs of ginger, crushed

Heat a thin layer of oil in a large frying pan on medium-high.
Brown pork cubes. Next, add the chicken broth, shoyu, sugar, sake, mirin, garlic and ginger. When it comes to a boil, let it simmer until the pork is tender. This may take up to 2-3 hours. The pork is done when the pieces are easily pierced with a fork. Make sure to not cook for too long or the pork will fall apart. Finally, remove the pork pieces and reduce the liquid until slightly thickened and glossy. Return the pork back mix and enjoy with favorite sides. ONO!
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King's Hawaiian Mini Baked Ham Sandwiches
Added on May 19, 2016
1 pound Deli ham shaved
1 pound Swiss cheese thinly sliced
1 stick Butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Minced onion dried
1 12-pack KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

First, melt butter and mix in mustard, sauce and onion. Then, cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact). In a 9x13 inch pan, place bottom half of rolls and cover with ham and cheese. Cover ham and cheese stacks with top half of rolls. Drizzle butter mixture over top of rolls, making sure onion is evenly distributed. Refrigerate over night. Bake uncovered at 350 degrees for 15-20 minutes and, once finished, separate for serving. Enjoy! Borroed this recipe from
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