Hawaii Low Carbers - How to adapt recipes?

[CooknCajun]

Aloha Ya'll,

Those of you in Hawaii know how much groceries costs here! Low carbing can be something of a challenge in the pocketbook with all the meat purchases.

I've been searching here and the web for Low Carb Hawaiian style, Asian, and other local kine recipes for using the ingredients we do get here more readily. I have a few, but am looking for more.

I made shoyu pork in the crock pit yesterday without the brown sugar and ketchup (subbed 1/4 cup tomato sauce). Needed more ginger but came out pretty tasty.

Well, we know we can have Hawaiian style ahi poke!
Anyone in/from Hawaii have any recipes they found helpful? I'm missing my loco moco!

Many Mahalos!

CooknCajun

[LadyBelle]

CooknCajun - Please share the recipies as you find them in the appropriate sections. Many of us mainlanders have little exposure to Hawaiin cooking and are always looking for new and inventive ways to stay on track with this way of life.

I'm sure you get fresh seafood up there, what about shrimp? One of my favorite stirfries that gave me a huge buzz of energy was made from shrimp.

I would stirfry shrimp until cooked, then add broccoli crowns cut small. After cooking this a bit I would add shredded coconut and slivered almonds. I can't remember if there was more to this recipe because I had forgotten it for a few years and suddenly rememebred it. I just know that when I used to have it I would get a sudden rush of energy and feel like my body was an oven with the temp rising.

Other ideas can include taking a fish fillet and coating it with crushed macadamia nuts before baking in foil.

[CooknCajun]

Thanks for the recipe sharing invite. I'll need to read the rules for posting them since they came from other websites. But I'll check it out.

Mahalo!

CC

[Nancy LC]

Yes, be sure to share your recipes. I'm dying to try Hawaii cuisine!

[MyJourney]

I did some google searches and here is what I found

From http://www.hisurf.com/RecipeFolder/entrees/index.html


Ono Cold Ginger Chicken

1 whole fryer
4 tbs salt
2 slices go-pi (dried tangerine peel)
water

Ginger Sauce:
1 cup ginger (finely chopped or minced in food processor)
4-5 stalks green onions (minced)
3/4 cup vegetable oil
2 tsp salt .

Clean and trim excess fat from chicken. Pat dry. Rub salt all over chicken, both inside and outside. Refrigerate 8 hours or over night. Bring water to a boil, put in go-pi and chicken. Cook at medium heat for 45 minutes, should have enough water to cover chicken. Remove from pot, drain excess water from chicken. Let chicken chill in refrigerator, then cut into serving pieces. Combine and mix ginger sauce ingredients together then chill. To serve, pour sauce over chicken or serve sauce in a separate bowl.

Rumaki
1 package bacon
1 package chicken liver
2 cans water chestnuts
1/4 cup soy sauce
1 Tablespoon sugar (I am guessing splenda can be used)

Marinate Chicken Liver in 1/4 cup Soy Sauce and 1 Tablespoon. sugar for 30 minutes. Place water chestnut on liver then wrap in 1 slice of bacon. Place a toothpick or longer skewer through it and grill for 15-20 minutes until done. (We sometimes place them in the oven and broil till done.)

Baked Ahi

2 lb. block ahi or mahi
1/2 cup Mayonnaise
1/2 cup Chopped round onions
1 cup Shredded or chopped imitation crab
Salt
Pepper
1/2 cup Bread crumbs (maybe sub with macadamia nuts?)

Cut ahi into steaks about 3/4 inch thick. Pepper and salt steaks and place in baking dish(touching each other). Mix mayonnaise, onions and crab together and spread over fish steaks. Spread bread crumbs evenly on top of fish steaks. Bake at 350 degrees for approximately 20 minutes.

Huli Huli Style Chicken

5 lbs chicken pieces
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar (splenda w maybe a touch of blackstrap?)
3 tablespoons sherry
1 piece ginger root, crushed
1 clove garlic, crushed

Arrange chicken, skin side up, on rack of broiler pan. Broil 6 to 8 inches from unit in electric oven for 10 mintes on each side. Combine remaining ingredients; baste chicken and continue broiling for 10 more minutes on each side, basting frequently with sauce. Makes 8 to 10 servings.

From http://www.hawaii.edu/recipes/

CHOP CHAE

Ingredients:

2 bundles long rice (just skip)
4 dried mushrooms
1/2 lb beef
1 medium carrot
1 stalk celery
1 medium onion
1/2 lb green beens
1 can (15 oz) bamboo shoots
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon sugar (splenda)
Dash pepper
1/4 teaspoon monosodium glutamate
1/4 cup water


Procedure
Soak long rice and mushrooms in warm water for 30 minutes. Cut beef into thin 2-inch strips. Remove stems from mushrooms. Cut mushroom caps and vegetables into thin strips or slices. Cut bundle of soaked long rice in half and cook in 1 1/2 quarts boiling water for 1 minute; drain thoroughly. In a large skillet, heat sesame oil. Fry beef for 1 minute. Add vegetables; saute 2 minutes. Combine soy sauce, sugar, salt, pepper, monosodium glutamate and water. Stir long rice and soy sauce mixture into vegetables; cook 1 to 2 minutes. Makes 6 servings.

OVEN KALUA PORK

Ingredients:
3 lb pork butt
2 cups water
1 teaspoon liquid smoke
1/4 cup Hawaiian Salt (or rock salt)

Procedure
Place pork fat side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in oven at 400 degrees F. for three hours. Remove from pan and shred. Makes six servings.


LAULAUS
Ingredients:

1 lb luau
12 ti leaves
1 1/4 lb pork
3/4 lb salted butterfish
1 tablespoon Hawaiian salt

Procedure
Wash luau and ti leaves; remove stem and fibrous part of the veins. Cut pork and fish into 6 pieces. Place pork in bowl, add salt, and work in thoroughly. Arrange 5 or more luau leaves on the palm of the hand. Place one piece of pork and one piece of of fish on leaves and fold to form a bundle. Place laulau on the end of a ti leaf and wrap tightly. Wrap anohter ti leaf around in the opposite direction forming a flat package. Tie securly with string. Make the remaining laulaus. Steam 4-6 hours or steam in a pressure cooker for 1 hour. Makes six servings.

PORTUGUESE SAUSAGE
Ingredients:

2 lb lean pork, cut into 1/4 inch cubes
1/4 c. cold water
1 T vinegar
8 cloves garlic, minced
1/2 t. red pepper flakes
1 t salt
1/4 t. black pepper
1/8 t. paprika

Procedure
Combine all ingredients except pork & mix thoroughly. Pour over pork & mix. Refrigerate for 2 days & mix occasionally. Stuff into casings & twist into 8-10 inch links. Hang links in well-ventilated spot & dry for 1/2 hour.

VINHA D'ALHOS
Ingredients:

3 lb boneless pork
1 1/2 cups vinegar
2 cloves garlic, crushed
6 Hawaiian red peppers, seeded and chopped
1 bay leaf
2 teaspoons salt
6 whole cloves
1/4 teaspoon thyme
1/8 teaspoon sage
2 tablespoons salad oil

Procedure
Cut pork into 2 X 1 1/2-inch pieces. Combine vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage; pour over pork and let stand overnight in refrigerator. Cook pork in marinate for 20 minutes; drain. Heat oil in skillet; add pork and saute slowly for 10 to 15 minutes until browned. Makes 6 servings

Khal Bi
Ingredients:

4 lb short ribs
1/4 cup soy sauce
1 tablespoon sugar
1/8 tablespoon pepper
1 tablespoon minced garlic
1 tablespoon honey
1/2 teaspoon minced ginger root
1/4 cup minced green onions
1 teaspoon sesame oil

Procedure:
Have butcher cut meat into 1 1/2 to 2-inche pieces. Butterfly ribs by cutting parallel to bone to within 1/4 inch of opposite side; open to lay flat. Score meat on both sides. Combine remaining ingredients. Marinate meat in sauce for 4 hours. Broil 3 inces from unit in electric oven for 3-5 minutes on each side. Makes 6 servings.

There are more recipes but hopefully these give some ideas

[Blondie888]

Wow, great ideas so far! Thanks!

[IslandGirl]

Watch out for the ketchup (use Heinz 1-carb or make your own, recipes in the recipe section!) and the imitation crab...

And please, can someone tell me what is "1 pound luau" :q:

Hmmmmm, there must be a glossary out there somewhere. Will go look.

:wave:

[Nancy LC]

And people avoiding wheat should know that soy sauce and imitation crab both have wheat added. (Weird, huh?)

[Robin12265]

And people avoiding wheat should know that soy sauce and imitation crab both have wheat added. (Weird, huh?)

Is that why imitation crab has so many carbs? I miss imitation crab! (real crab is a pain to work with, ya know? LOL)

[MyJourney]

I assumed it would be the 1 carb and real crab.

[CooknCajun]

Everyone: I'll post the recipes I found soon in the recipes section. Thanks
Its hard living without rice as it is a part of many meals here, along with rice noodles, somen noodles, buckwheat noodles, udon noodles and the list goes on................... :yum: And I gotta say, I will never permanently give up rice, I'm a Cajun and I live in Hawaii!! But sacrifices do have to be made and sometimes substitutions taken. :agree:

MyJourney: Mahalo for the recipe ideas. I love ginger chicken and with some work/modification I see some promise in the other recipes.

Robin:about working with crab, if you haven't tried Dungeoness crab, its worth the money. Easier to pick than blue crab (which as a Cajun I still love) and the reward is heavenly.

Island Girl: I don't know about "1 lb. luau", but I've eaten squid luau, we just scooped onto our plate. We do have "1 lb laulaus" here at some of the restaurants. Scroll up to MyJourney's posting of the recipes and there is a laulau recipe there. Ti leaves and I believe taro leaves (luau) are wrapped around pork, butterfish (and I think sometimes a little chicken) with Hawaiian salt and baked in an imu (cooking pit) or an oven.