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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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Easy Chow Mein
Added on Aug 10, 2017
1 lb. chicken, thinly sliced
1/2 c oyster sauce
1/4 C water
2 pkg. chop suey mix
2 pkg. chow mein noodles
1 bunch Chinese parsley

Fry sliced chicken until cooked. Add chop suey mix. Cook for a few minutes on medium to medium high heat. Add chow mein noodles, tossing and mixing gently. Combine the oyster sauce and water together, add and keep tossing until the noodles are hot and the oyster sauce mixture in mixed well into the noodles. You can also add carrots, broccoli, kamaboko, etc. Enjoy!
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Pork Eggplant
Added on Aug 09, 2017
1&1/2 lbs eggplant, cut into 1 inch pieces
1 lbs pork (or chicken), thinly sliced
2 Tbsp oil
1 inch of ginger, minced
3 cloves of garlic minced
1/4 to 1/2 tsp. red pepper powder
1/4 c. shoyu (soy sauce)
1 Tbsp sugar
1 Tbsp. distilled vinegar
1 T. cornstarch

Fry pork in 1 tablespoon of oil with garlic and ginger, until cooked. Set aside. In another large pan, add 1 tablespoon of oil and fry eggplant, until cooked. Then add the pork to the eggplant and cook for a minute more. Add shoyu, sugar, vinegar, & cornstarch until the sauce thickens. Serve hot over rice. Enjoy!
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Pork Vinha D'alhos
Added on Aug 08, 2017
1 1/2 cups cider vinegar
1 cup white wine
1 1/2 cups water
2 teaspoons pickling spice
2 tablespoons Hawaiian salt
1/2 teaspoon pepper
3 to 4 cloves garlic, minced
4 Hawaiian red peppers
4 lb pork butt
6 baking potatoes, pared

In a large plastic container, glass bowl with lid, or heavy plastic bag, combine the vinegar, wine, water, pickling spice, Hawaiian salt, pepper, garlic, and chili pepper. Add pork, cover, and refrigerate for at least 48 hours, turning pork often. Preheat electric oven to 450 F. Place pork in baking pan; cook for 1/2 hour. Lower heat to 325 F and continue cooking for 2 more hours. Add potatoes, and cook for 1 more hour; turn potatoes once and baste potatoes and pork with drippings several times. Enjoy with favorite sides. My fave sides would be bacalao salad, gandule rice and potato/mac salad. YUM!
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Taro & Sweet Potato Salad
Added on Aug 07, 2017
1 lb. Okinawan sweet potato, peeled and cut into 1” chunks and boiled
1 lb. taro, peeled and cut into 1” chunks and boiled
1/8 cup cilantro leaves, chopped
juice from 1 lime
salt and pepper to taste
1 Tbsp green onions, thinly sliced (optional)
1 Tbsp ginger, peeled grated
1/3 cup coconut cream

Place the peeled sweet potatoes in a pot and cover with water. Salt the water and simmer until just tender, about 7-10 minutes (do not overcook or the salad will be mushy and fall apart). Drain and transfer to a bowl. Add all ingredients and toss to incorporate. Serve warm or refrigerate and bring to room temperature before serving. Ono & healthy! ENJOY!
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Butter-Fish Misoyaki
Added on Aug 04, 2017
2 1/2 lb butter-fish
2/3 cup miso (Japanese fermented soybean paste)
2 Tbsp. shoyu (soy sauce)
3 Tbsp. sake (rice wine)
1 Tbsp. lemon juice
2 1/2 Tbsp. sugar
1/2 tsp minced ginger root
1/3 cup chopped green onions

Rinse and wipe butter-fish. In large bowl, combine remaining ingredients. Soak butter-fish in miso mixture at least 4 hours. Place the fish on rack of broiler pan and broil 5 inches from unit in electric oven for 6 to 8 minutes; then turn fish over and broil 6 to 8 more minutes. ENJOY!
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