Hawaii Style Mixed Plate When I first started RU-vid I was living in South Korea 2010 (originally from AIEA!) . Newlywed that could NOT cook! We missed the local food from Hawaii! I had to learn! Along the way I met some Awesome people! They shared family recipes and friendship. After 4yrs. Jon and I returned to Hawaii! I continue to share recipes from Family and Friends! I hope you enjoy! My mission is to make your face and tummy smile! =) Please check out my handmade Blankets on Etsy! The link is below! Mahalo & Aloha!
A pinch of sugar and half teaspoon of natural yoghurt will make it last a few months in the fridge )) The fermentation process keeps up the structure as it produces tiny bits of acidity )) If its not working and runny, freeze 15 mins Use another jar add tblspn cold water and dash of vinegar or lemon juice to another egg yolk Stick blend until white starts showing then SLOWLY add the runny mix… half tablespn at a time to keep it white…. Usually takes 5-8 seconds high blitz speed each bit of runny mix… progressively the white builds up volume.. at mid point you keep moving the stick blender until it starts to thicken…then increase to one tblspn runny mix until used up…. Blitz until thick enough. Pour into storage jar… it will thicken up by itself a bit more))) hope it helps
I choose u jihn JFK Jr as my reality ok my husband bff and always no matter what so u know thru thick and thin i know everything eas fake ideas bit listen i choose u i resonate with that ss my chapter in my life nit stories a real genuine experience in person we tbree exist if course i do no matter if i get upset sometimes ok obviously ut my only and nadine tbe rest is njt real it has yo go we sre healed we were always awesome don't forget that im awake see u soon opls ready or not
You said 'olive oil' and added canola oil. What oil to use? I avoid seed oils like canola, sunflower, rapeseed and 'vegetable' oil as they are incredibly inflammatory
Love this! What a sweet family! Reminds me of home and cooking with my sisters and mom in the kitchen. My co-worker gave me a huge cucumber from her garden and I wanted to share with her one of my favorites from HI. Mahalo for sharing this recipe and wonderful video. I just subscribed and look forward trying more of your recipes. Aloha from Utah!
Good Recipe! But the one thing you need to watch is how much fat that is on the pork shoulder. That’s going to determine how much oil you’re going to have in your pan. I trim just enough fat off the meat so the lau lau will still be moist. But only if there’s lots of fat on the meat.
Akiko looks exactly like my Koa, who I love dearly, losing him a week ago. It was the hardest decision i had to make in my life. Watching Akiko bring tears to my eyes, missing my sweet angel of 13 years. RIP my koa, mommy loves you very much 🐶🙏♥️
Wow! You really got that Aiea charm! I too is from Aiea 66' and moved away and miss the place. "Kanda's", "Speedy's Super Market", even "Aiea General Store". We now live all the way in Pearl City! 🤣 I think I'm going to Aiea Bowl tomorrow and get some scones after lunch! Take care and God Bless!
Tried making for the first time.... i dunno what recipe i was following but i guess filipino style cause there was shoyu and patis haha. bought lomi lomi salmon and gonna make lau lau tomorrow for the first time also so i get the whole spread.
Hey! There could be a chance that it comes from the germ in the garlic, so it's usually dealt with before making the sauce since it's already added in. From what I know, it's that greenish core that you can remove from each clove when you cut into them lengthwise, which is tedious.
