Local Recipes

Copied from Spotlight's O'ahu Gold Magazine (What Hawaii Likes to Eat" by Muriel Miura and Betty Shimabukuro)

HAUPIA (coconut pudding)
yield 16 pieces

1/3 cup sugar
1/3 cup cornstarch
1/8 teaspoon salt
2 1/2 cups coconut milk

Combine sugar, cornstarch and salt; stir in coconut milk. Cook over low heat, stirring constantly, until thickened. Pour into an 8-inch square pan; let cool; refrigerate until firm. Cut into 2x2 inch pieces and serve on ti leaves, if desired.



Copied from Spotlight's O'ahu Gold Magazine (What Hawaii Likes to Eat" by Jean Watanabe Hee)

SHOYU CHICKEN
yield: 3-4 servings

6 Chicken Thighs, with bone and skin
1/2 cup sugar
1/2 cup soy sauce
1 clove garlic (optional)
1 inch piece ginger, grated (optional)

Place all ingredients in pot; bring to boil. Lower heat, cover and simmer for about 30 to 40 minutes.

Suggestion: Serve with rice, corn, and a vegetable salad for a satisfying local dinner.