another island favorite. maui onion is used because of its mild sweet flavor. if adding soy sauce, add it just prior to serving. i think kukui nut oil will work just as well. i was just thinking that this would be great with chopped limu (seaweed)!
this a cooking light recipe that i have been using again and again and again since the beginning of the summer - the chicken once marinated is very moist and tasty. and the leftover chicken is wonderful in a salad the next day!
slowly caramelized onions with lots of garlic and a mushroom stock give this thick soup it depth of flavor. if you like, stir a few drops of toasted sesame oil into each bowl. enjoy! adapted from moosewood restaurant new classics cookbook.
this recipe comes from dorothy huang, who is a local chef and cookbook author. i think it makes a wonderful barbecued pork that tastes like the best chinese restaurant's! you can slice the pork into 2 inch by 1/8 inch pieces and serve hot, or cold as part
borscht is like chili; there's no one recipe for it. this recipe is somewhat unusual because it does not have cabbage; the addition of lime juice and sugar may also not be traditional. my mother did get it from a russian coworker. it is the borscht i g
this is by far the best clam chowder recipe ever. my mom used to make this and there was never any left for the next day. i use minced clams because i don't like the whole ones, but whole clams can be substituted easily.
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