Hawaiian Spam And Cabbage Recipes

HAWAIIAN SPAM AND CABBAGE

Steps:

• Cut SPAM into strips or diced.
• Slice half a round onion and one medium cabbage thinly.
• Chop one clove of garlic.
• Heat sesame oil in pot.
• Add SPAM & all other ingredients.
• Cook until cabbage is done.
• Serve over rice.

SPAM™ AND NAPA CABBAGE

Steps:

• Heat a skillet over medium heat. Add the Spam™ and cover; fry until browned, about 10 to 15 minutes. Turn the heat to low; add the cabbage and water. Cover and steam until the cabbage is crisp tender, about 5 to 7 minutes. Remove the lid, and stir in the soy sauce and tomato (if using). Season to taste with salt and pepper.

27+ EASY HAWAIIAN RECIPES (+MAI TAI COCKTAIL)

Steps:

• Shake all of the ingredients lightly in a cocktail shaker using crushed ice.
• Garnish with mint leaves and lime.

HAWAIIAN-STYLE BRAISED PORK WITH STIR-FRIED CABBAGE

Steps:

• Sprinkle pork with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add 1/3 of pork to pot and sauté until brown, about 6 minutes; transfer to bowl. Repeat with remaining pork. Add garlic, green onions, and ginger to pot; sauté 1 minute. Return pork and any juices to pot. Add 1 1/2 cups broth, soy sauce, sugar, crushed red pepper, and five-spice powder; bring to boil. Reduce heat to medium-low, cover and simmer until pork is very tender, about 1 hour 15 minutes. Stir remaining broth and cornstarch in cup to dissolve; mix into pork. Simmer until gravy thickens, stirring occasionally, about 3 minutes. Season with pepper. (Can be made 1 day ahead. Cool slightly and chill. Rewarm over low heat.) Serve pork with cabbage.

HAWAIIAN CORNED BEEF AND CABBAGE

Steps:

• 1. Cut the cabbage in half; remove the hard stem; cut again into quarters; finely shred the cabbage, although some pieces could be larger...it adds to the recipe to have some soft, and some slightly crispy.
• 2. Heat your wok, or large, deep fry pan over medium high heat; Add the oil.
• 3. As soon as the oil glistens, lightly saute the onions until just about till soft; add the garlic (Do not let it get too brown!) Reduce burner heat to medium.
• 4. Add the corned beef as you take it with a fork out of the can; Stir to break up the pieces coming out of the can, and stir until it is getting soft, and slightly brown.
• 5. At this point, you may need to add more oil to the wok or pan as all canned corned beef is not the same. You want some oil in the pan when you add the cabbage.
• 6. Practice your stir fry skills and toss and stir the cabbage lightly and often for the first 3 minutes. You want to spread the corned beef, and onions into the cabbage.
• 7. Cover for about 8 minutes; check to see if cabbage is getting soft and cover the pan again if it is still hard crisp, about another 3-4 minutes depending on the size of the cabbage and your wok & stove.
• 8. When you see cabbage getting soft, stir again several times. You want to have a bit of crisp left to some of the cabbage, and some soft.
• 9. Serve over steamed rice, with Shoyu (soy sauce), and enjoy.