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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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Honey Kim Chee Wings
Added on Jun 26, 2019
5 lbs chicken wings
1/2 cup kim chee base seasoning
1/2 cup honey
salt & pepper
Oil for frying

Salt and pepper wings. Heat oil to 350 degrees. Cook chicken for 12 minutes or until cooked through and golden brown. While wings are cooking, heat kim chee base and honey in a glass bowl in microwave for 30 seconds. Toss the cooked wings in kim chee honey mixture and enjoy!
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Kim Chee Potato Cakes
Added on Jun 19, 2019
3 large potatoes, peeled and thinly cut lengthwise
1/2 cup kim chee, chopped
1/3 cup plain flour
6 tablespoons water
1/2 teaspoon salt
Oil for frying
green onion, chopped (optional)

1/4 cup mayonnaise
2-3 tablespoons sriracha

First, soak the cut potatoes in lightly salted water for 5-10 minutes. Cut kim chee into small pieces being careful not to lose the liquid.

In a large mixing bowl, add kim chee, flour, salt, pepper and green onion. Remove the potatoes from the salt water, pat dry and add to mixture. Add enough water to form a pancake batter consistency.

Heat oil in frying pan over medium-high heat in about 1/2" of oil. When the oil is hot, spoon ¼ cup of mixture per pancake into frying pan. Cook two sides until golden brown. Serve hot with sauce on the side. ONO!
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Nori Mochiko Chicken
Added on Jun 18, 2019
5-7 chicken thighs, skinless, deboned and cut into bite-size pieces
4 eggs
2/3 C. shoyu
6 Tbsp. sugar
1/2 C mochiko flour
1/2 C corn starch
4-5 cloves garlic, minced
1 tsp. salt
1 tsp. ground ginger
Oil for frying
5-6 nori sheets, cut into strips

In a bowl mix the eggs, shoyu, sugar, mochiko flour, corn starch, garlic, salt and ginger. Next, take your deboned chicken and lay them in a 9X13 inch or deep baking pan and pour your mochiko mixture over all your chicken pieces evenly and marinate for 2 hours to overnight in the refrigerator. When you’re ready to cook the chicken, you’re going to wrap a piece of nori around a piece of chicken and continue this process until all you’re chicken has been wrapped with the nori. Now heat oil in a large wok and fry all your wrapped chicken until golden brown. Place put chicken on a plate with a paper towel when done to drain out excess oil. Enjoy!
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Pasta Salad
Added on Jun 14, 2019
12 ounces (4 cups) rotelle (corkscrew macaroni)
1 cup broccoli or cauliflower flowerets
1 cup slivered carrots
1/2 pound fresh mushrooms, halved
2 tablespoons butter
1 can (2 1/4 ounces) sliced black olives, drained
1/4 cup chopped green onions
1/2 cup Italian salad dressing
1/2 teaspoon coarse black pepper
1/3 cup Parmesan cheese

Cook macaroni according to package directions. Drain and set aside. Blanch broccoli and carrots. Saute mushrooms in butter. In a salad bowl, combine macaroni and vegetables. Add dressing and pepper; toss lightly. Cover and chill. Just before serving, sprinkle with cheese. Enjoy!
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Liliko`i Tea
Added on Jun 13, 2019
6 cups hot water
6 bags of green tea
1/4 cup raw sugar or to taste
1/2 cup of local honey or to taste
2 limes
2 cups fresh lilikoi pulp
1/2 bunch fresh mint, lightly bruised

In a large heat-resistant pitcher, pour water over tea bags and steep for 5-10 minutes (steep longer for a stronger tea). Remove tea bags. While the water is still warm, add sugar, honey, liliko`i pulp, and lime; stir to dissolve. For a sweeter tea add additional honey or sugar to taste. Let the drink cool to room temperature, add mint and refrigerate. Let chill for 2 hours. Enjoy over ice. ONO!

[Recipe Featured in the Honolulu Star-Advertiser on March 19, 2014.]
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