Local Girl's Guide to Maui
Get Local. Live Local.
Make short grain rice (I use Japanese rice) in rice pot. Cool.
Place cooked rice in a 9x13 glass baking dish.
Make this ahead of time if you wish.
Sprinkle ½ bottle Furikake (buy at Asian market) over cooked rice.
Mix 1 cup sour cream, 1 cup mayo and one entire package of flaked fake crab or shrimp.
You can make this ahead of time, but don’t put it atop rice until you're ready to broil.
Broil until slightly brown and bubbly.
Slice avocado on top (optional).
Put sliced red pickled ginger on top (optional).
Serve with squares of nori (seaweed).
Only open one packet of nori at a time because they get soft and soggy.
Never store opened or unopened nori packets in fridge.
Store left-overs in fridge and microwave warm for eating next day.
Serve as appetizer or side dish.
4 tbsp. sesame oil
5 tbsp. rice vinegar
1 tbsp. white sugar
3 tbsp. soy sauce (I use Yamasa brand)
2-3 cloves minced garlic
½ tsp. salt (I use Hawaiian rock salt)
1 tsp. grated fresh ginger (it's easier to grate after freezing)
1½ lbs. fresh firm tofu, cut in ½" cubes
10-12 fresh mushrooms, thinly sliced
1 red or yellow bell pepper, chopped
½ cup edamame
3-4 sprigs cilantro
Make marinade and mix in tofu, mushrooms, bell pepper and edamame.
Chill, then toss with cilantro.
Sweet and Sour Pork (my Mom's recipe)
1½ cup white sugar
½ cup soy sauce (I use Yamasa brand)
2/3 cup apple cider vinegar
1 1/3 cups water
1 large (or 2 small or medium) Maui or other sweet onion, sliced
1 package pork ribs or butt, cut up (have butcher do it)
Place all ingredients in a large pot and bring to boil.
Simmer until meat is tender, then cool.
Store in fridge overnight so flavors set.
Reheat and serve over short grain rice.
If you must, add pineapple pieces and sliced red and green peppers before serving. I don’t.
Macadamia Nut Chocolate Bars
1½ cup flour
2/3 cup sugar
½ tsp salt
¾ cup butter
1 14-oz. can condensed (not evaporated) milk
1½ tsp. maple syrup or vanilla
2 cups finely chopped macadamia nuts (preferably unsalted)
1 cup or 6 generous ounces milk chocolate chips (Ghirardelli is best)
Preheat oven to 350 degrees.
In a bowl, combine flour, sugar and salt.
Cut in butter until crumbly.
Stir in 1 beaten egg.
Press firmly into bottom of a 9x13 baking dish.
Bake for 25 minutes.
In another bowl, beat condensed milk, remaining egg and maple syrup.
Stir in nuts.
Sprinkle chocolate chips over prepared crust.
Pour condensed milk/nut mixture over crust and chips.
Bake 25 minutes longer or until golden brown.
Cool, then cut into bars.
Store in tight container at room temperature.