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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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SPAM & Cabbage
Added on Sep 12, 2019
1 can SPAM, diced
1/2 onion, sliced
1 medium cabbage, thinly sliced
1 clove garlic, chopped
1/4 C Shoyu
Sesame Oil

Heat sesame oil in pot. Add SPAM & all other ingredients. Cook until cabbage is done. Ono over rice. Enjoy!
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Salmon Tofu Patties
Added on Sep 11, 2019
1 block firm tofu, drained
1 can salmon
1 egg
2 Tbsp. cornstarch
1 tsp. salt
1/4 cup green onions
cooking oil

In a medium bowl, combine drained tofu and raw egg. Add cornstarch, salt, and green onions. Drain and flake the can of salmon and add to the mixture. Form into small patties and pan fry in a little oil. Drizzle with sweet chili sauce. Enjoy!
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Ambrosia Fruit Salad
Added on Sep 10, 2019
2 cups sour cream
1 container (12 oz) frozen whipped cream, thawed
1 pkg (7 oz) flaked coconut
1 can (30 oz) fruit cocktail, drained
1 can (15 oz) sliced peaches, drained and diced
1 can (20 oz) pineapple, drained and cut into tidbits
2 cans (15 oz size) mandarin oranges, drained
2 pkg (10 oz size) colored miniature marshmallows

In a large bowl, combine sour cream and whipped cream. Add coconut; mix well. Add fruits and marshmallows; mix gently. Cover and refrigerate for an hour to overnight
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Chicken Papaya
Added on Sep 06, 2019
5 lbs chicken thighs, cut in half
4 cans chicken broth
4 small-med green papaya (peeled, clean and cut in cubes)
4 pieces ginger (sliced)
½ teaspoon salt
1 tablespoon shoyu

Boil chicken in water for 30 minutes then drain out half of the water from pot. Now add in the papaya, chicken broth, ginger, salt and shoyu and let boil all together for another 30 minutes so all flavors can set in together nicely. Check the taste if need more salt, then add. If no need, enjoy over rice. ONO!
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Chopped Steak
Added on Sep 05, 2019
1 Big boneless steak, sliced thin
2 pieces Ginger, crushed
4 - 6 pieces Garlic, minced
2 Tbsp Cooking oil
4 Tbsp Shoyu
2 Tbsp Sugar
1 big Onion, sliced
1 Tbsp Cornstarch
1 Tbsp White vinegar
1 Tbsp Water

In a large bowl or Ziploc bag, combine shoyu and sugar, then marinate meat in shoyu/sugar mixture for about 1 hour. In either a cast iron skillet or frying pan, heat oil, add ginger and garlic. Add marinated meat, cook until medium well done. Add onions, cook until transparent, but not wilted. Turn the heat down a little. In a small bowl, combine cornstarch, vinegar and water, mix well. Add the cornstarch mixture to the meat and onions and mix it up. Simmer for about 5 to 7 minutes. Enjoy with hot rice, mac salad and kim chee!

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