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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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24-Hour Salad
Added on Apr 10, 2020
1 large head cauliflower, cut into bite-sized pieces
1 1/2 cups mayonnaise
1 to 2 packets (0.7 oz size) Italian salad dressing mix
20 oz frozen edamame
2 heads romaine lettuce, torn into bite-sized pieces
1 lb bacon, diced
5 to 8 oz fresh Parmesan cheese, grated

In a large bowl or plastic bag, combine cauliflower, mayonnaise, salad dressing mix, and edamame; toss well. Refrigerate for 24 hours. Fry bacon until crisp; drain well. Before serving, combine cauliflower mixture with lettuce. Top with bacon and cheese. Healthy & ono!
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Banana Cream Squares
Added on Apr 09, 2020
2-3 ripe Bananas, sliced
Cool Whip topping

Shortbread Crust
2 blocks Butter
2 Tbsp Sugar
2 C Flour

Filling:
1 box Chocolate pudding
1 box Banana pudding
3 C Milk
1 8 oz Cream cheese

Crust: Mix together and press into 9x13 pan and bake at 325 degrees for about 30 minutes. Cool. Place 2 layers of sliced bananas on crust.

Filling: Cream ingredients, beat until thick. Spread filling over bananas. Top with cool whip and refrigerate for about an hour then ENJOY!!!
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Kalua Pig and Cabbage
Added on Apr 08, 2020
1 container Kalua Pig
1 medium onion, chopped
1/2 head cabbage, cored and sliced
Shoyu, to taste
Pepper to taste

In a medium pot, heat pork. When the pork is able to shred apart, add onions and cabbage. Add shoyu and pepper to taste. Enjoy with rice and favorite sides. Simple and ono!
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Beef Tomato
Added on Apr 07, 2020
2-lbs Top Round, cut in 2"x 2" pieces
1 Tbsp chopped Garlic, more or less to taste
1 knob of fresh ginger, cut 1/2 lengthwise and smashed
1 medium onion, cleaned and cut in 1"x 1" pieces
2 medium Green Pepper, cleaned and cut in 1"x 1" pieces
6 stalks celery, cut in bias (Chinese style)
3-lbs Tomato, cored and cut 1" x 1" pieces

Sauce:
1 cup Aloha Shoyu
1/2 cup Oyster sauce
1 cup granulated Sugar, more or less to taste
2 Tbsp Cornstarch

Oil for frying

Mix sauce and set aside.

In heated wok, add oil and ginger. Saute briefly until ginger is browned. Discard ginger. Add beef. Season with salt and black pepper. Sear on all sides. Add onion. Cook until onion is translucent. Add green pepper and celery. Cook briefly to let natural juices come out and veg is still crisp. Add Sauce mix. Stir until sauce has thickened. Add tomatoes. Turn off heat. Stir until well mixed. Serve with hot rice. Serves 4-6 people, or 2 hungry Tongans.. LMAOOOOO!!

Note: don't worry if sauce is too thick at the beginning- the water from the tomato will thin it down.

Mahalo Chef Jason Carpio for this recipe
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Kim Chee Pancake
Added on Apr 02, 2020
1 cup kim chee, chopped
5 tablespoons kim chee juice
2 green onions, sliced
1 egg
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 cup all purpose flour
1 cup potato starch
6 Tablespoons vegetable oil

In a bowl, combine the ingredients except the oil and mix it with a spoon. (Just incorporate the ingredients, overworking will make it tough)

Heat a 10 inch non-stick pan over medium-high heat and add 2 tablespoons of vegetable oil.

Place 1/3 of the kim chee mixture in the pan and spread it thinly and evenly in the pan.

Cook it for about 1-2 minutes until the bottom gets golden brown and crispy.

Using a wooden or rubber heat-proof spatula, turn over and cook until golden brown.

Flip once more and cook again to further crisp for 1 minute. Repeat on the other side.

Repeat with the last 2/3 of the mix. Enjoy!

The pancake can be served as a side dish alone or with a sauce made up of shoyu, sesame oil, vinegar, minced scallion, and sesame seeds.

[mahalo Foodland.com for this recipe]
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