Local Girl's Guide to Oahu
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Nabisco Famous chocolate cookie wafer (worth the expense) or any other chocolate cookie
1 stick butter, melted
2 tbsp. sugar
Mix melted butter, sugar and crumbled cookie.
Press mixture into well-greased pie pan.
Bake 30 minutes and cool.
2 quarts Breyers Vanilla Fudge Twirl, Macadamia Nut or chocolate ice cream
Foremost is the best brand of macadamia nut ice cream.
Breyers is the best brand of chocolate ice cream
For fun, I mix up the ice creams:
vanilla fudge swirl or macadamia nut on top and chocolate on the bottom
1 container Extra Creamy Cool Whip
If frozen, thaw Cool Whip for 4 hours.
Spread Cool Whip on ice cream pie 2 hours before serving.
If you use real whipped cream, apply to pie just before serving.
Real whipped cream does not freeze well.
Drizzle pie with high-end chocolate sauce like Ghirardelli.
Top with macadamia nuts.
Pie will keep 2-3 days in the freezer.
Fresh Spinach Rolls with Sesame Shoyu Dressing
2 lbs. fresh baby spinach
2 tbsp. sesame seeds
¼ cup peanut oil
1½ tbsp. rice vinegar (not seasoned)
2 tbsp. Mirin sweet rice wine
2 tsp. soy sauce (I use Yamasa, not Kikkoman)
½ tsp. Asian sesame oil
1/8 tsp. salt
Rinse spinach and drain.
Cook spinach until wilted on stove top or in microwave.
Rinse with cool water and squeeze out as much moisture as possible.
Wrap in paper towels and squeeze out moisture again.
Place spinach in plastic wrap and roll into 1½-inch thick logs.
Use plastic wrap and your hands to roll, compact and smooth sides of spinach logs.
Remove and discard plastic wrap.
With a sharp knife, cut each spinach log into 1½ inch pieces.
Arrange on platter.
Spoon dressing over spinach logs when you serve.
Grind sesame seeds and sprinkle over logs.
Spinach rolls can me made a day ahead of time.
Dressing can be made ahead of time, but don't dress until serving.
Pork or Chicken Adobo
(my Grandma's and Mom's recipe)
1 whole chicken or 1 large package pork ribs, cut up
6 cloves garlic, minced
1 Maui onion, diced
3-4 Bay leaves
½ cup Apple cider vinegar
3/4 cup soy sauce (I use Yamasa, not Kikkoman)
1 cup water
Place all ingredients in large pot on stove and bring to a boil.
Simmer until meat is tender.
Set overnight in fridge.
Re-heat and serve over rice.
1 package somen noodles, boiled and rinsed well.
You can do this the day before and store in 8 x 11 serving pan.
Just before assembling, rinse noodles again because they will have stuck together!
4-6 eggs, scrambled and cooled
shredded lettuce (any type)
l block kamaboko (fish cake), pre-cooked and sliced
char siu pork (pre-cooked, purchased from a Chinese market), chopped
green onion, sliced
4 tbsp. sesame seeds
4 tbsp. sugar
¼ cup vegetable oil
6 tbsp. white vinegar
4 tbsp. soy sauce (I use Yamasa, not Kikkoman)
Mix ingredients and shake well.
Arrange cooked noodles on bottom of serving dish.
Sprinkle with scrambled eggs, shredded lettuce, kamaboko, char siu and onions.
Pour dressing over salad JUST BEFORE serving (or noodles will absorb all the sauce and it'll be too dry).