Ono Kine Recipes
Recipes by: T's All Kine Ono Grinds. Li Hing Mui Pickled Mango: (Here's a little summer time treat for you all) 15-20 sliced green mangoes (enough to fill a gallon container) 2 cups white sugar 1 cup rice vinegar 4 tbsp. Hawaiian rock salt 1/2 lb. whole or seedless li hing mui seeds 1/4 tsp. red food coloring Peel green mango with a vegetable peeler. Slice into thin strips and discard the seed. Set aside. Bring sugar, vinegar and salt to a boil.en.
Recipe by: T's All Kine Ono Grinds. T’s Cheesy Stuffed Meatloaf Ingredients 3 lbs. ground hamburger 2 envelopes onion soup mix 2 eggs 1/3 cup dried bread crumbs 1/4 cup water 1 block mozzarella cheese, sliced 1/2 cup ketchup Mix the hamburger, onion mix, eggs, dried bread crumbs and water in a large mixing bowl until well combined. Now take a 9x13 inch ungreased baking pan and lay half bowl of the hamburger mixture and flatten it down with your hands.
Recipes by: T's All Kine Ono Grinds. T’s Pork Kau Yuke (Also known as steamed pork) in Slow Cooker: 4 lbs. boneless pork butt, cubed 2 bottles kau yuke (can be found in the Asian isle) 2 tsp. salt Cut pork butt into cubes layer it into a 6 quart slow cooker add in the two bottle kau yuke and salt. Let it cook on low for 8-10 hours or on high for 6-7 hours.
Recipe by: T's All Kine Ono Grinds. T's Gundule Rice: (This is my recipe, please feel free to make it your own way) I'm just sharing this from the way I was thought to make it, enjoy. 12 cups cooked rice 2 trays chopped pork 1 bunch Chinese parsley (finely chopped) 2 cans gundule beans (Goya Brand) 2 cans small black olives (Optional) 1 1/2 tbsp. salt in mixure- 1 extra tbsp. for rice ½ bag achote seeds
Recipes by: T's All Kine Ono Grinds. T's Ono Corn Chowder. 1can spam (cubed) 6 large potatoes, peeled and cubed 1 onion, chopped Water 2 cups milk 2 teaspoons salt (Or to taste) 1 teaspoon ground black pepper 1 cup sour cream 2 tablespoons all-purpose flour 1 can corn, make sure to drain out the liquid 1 cup bacon bits, cubed and fried crispy (optional) to use as a topping for your soup
A visit to Hawaii wouldn’t be complete without trying some famous Leonard’s Malasadas, Hawaii’s original malasada™ bakery. Leonard’s started making malasadas as part of the Portugese tradition for Shrove Tuesday back in 1962. Now, they make them continuously everyday. Ono Kine Grind as we say in Hawaii.
Banana Andagi (Stolen from Ono Kine Recipes) 3 large ripe bananas, mashed 3 large eggs 1 c. milk 3 c. all purpose flour 1 c. sugar 4 ½ tsp. baking powder 1 tsp. salt Vegetable oil, for frying Cooking Process: In a large skillet or deep fat fryer; warm oil. In a mixing bowl; combine bananas, eggs and milk well. Stir in dry ingredients. Drop by heaping teaspoonfuls into oil. Fry until golden brown on all sides. Drain on paper towels. Makes approximately 3 dozen.
KIM CHEE CHICKEN (modified Ono Kine Recipe on FB) 5 pounds chicken 1 package (1 1/8 ounces) NOH brand Korean kim chee mix 3/4 cup flour 1 tablespoon salt 1 teaspoon pepper Instructions Combine the kim chee mix, flour, cornstarch, salt, and pepper in a zip lock bag. Add chicken, shake in bag. Place chicken in single layer on cookie sheet in single sprayed with Pam. Spray chicken with Pam again. Bake at 400 until golden brown.
NO LINK ONLY RECIPE! Ono Kine Marinade FOR 5 lbs. of any meat of your choice (grill, stove, bake or crock pot) 2 cups soy sauce 2 T. minced garlc 1 T. minced ginger 2 T. oyster sauce 1 c. sugar 4 T. corn starch (thickener for later; optional) In the photo I made a super, simple and my favorite dressing. It's only mayo, ketchup and furikake. Love it with vegis! Enjoy!
EZ Kine Pork Peas & Carrots Author: Ono Kine Recipes Ingredients 2 lbs. pork, chopped 8 oz. frozen peas & carrots 1 small onion (your preference) 2 cans beef broth (mix with 1 T. corn starch) 1 clove garlic, minced 1 tsp. ginger, minced Salt & pepper to taste Boil pork in water until cooked and drain. In a large pot on medium heat add in a little cooking oil on bottom of pot, toss in onions, let cook for 1-2 minutes.
Balatong (Mongos) Type: Filipino Recipe by: Ono Kine Friend Herman de Gala Ingredients 2 lbs. Pork Butt, julienned 3 med. tomatoes, diced 14 ozs. Mung Beans, soaked overnight 4 large cloves of garlic, minced or pressed thru garlic press 4 shakes tobasco 2 cans chicken broth 1/4 - 1/3 cup Patis (Three Crabs Brand) Tbl. oil Ground Pepper to taste Malungay leaves optional