Hawaiian Bar-B-Q Recipes

Here are the recipes I used for the Winspear shindig.

Chow Mein

1 Tb oyster sauce

1/2 cup chicken broth

2 Tb soy sauce

2 tea sesame oil

1 tea sugar

1 tea fresh ginger, grated

2 tea garlic, minced

2 cups shredded cabbage

1 1/2 cups bean sprouts

3 green onions, cut up

1/2 cup red pepper, diced

2 carrots, grated

2 packages ramen, cooked 3 minutes without seasoning packet

Add first 7 ingredients for sauce.

Add cooked ramen and vegetables to frying pan with a little oil. Cook for 3 minutes stirring and then add the sauce and cook until everything is coated. Serve hot or cold. You can add cooked chicken.

Coconut Sticky Rolls

12-15 frozen Rhodes rolls

1 can coconut milk

3 Tb sweetened condensed milk

3/4 cup sugar

Place rolls in a 9x13 greased pan. Stir milks and sugar together. Let the rolls rise until double, but halfway through rising carefully drizzle all the milk mixture on top of the rolls. Continue to let the rolls rise until double. Bake at 350 degrees for 25-30 minutes.

Grilled Pineapple

1 fresh pineapple cored and sliced into spears, rings, or chunks

3 Tb honey or brown sugar

3 Tb melted butter

Teriyaki Chicken

5 pounds chicken tenders

1 cup brown sugar

1 3/4 cup soy sauce

1 tea sesame oil

2 Tb fresh ginger, grated

4 cloves garlic, minced

1 diced onion

Marinate chicken over night or for at least 2 hours. Bar-b-q.

Coconut Rice

1 1/2 cups jasmine rice

1 can coconut milk

dash of salt

1 Tb sugar

Add water to required amount in rice cooker.

I got these from the Desert News.