Pupu Recipes From Hawaii

11 EASY HAWAIIAN APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Hawaiian appetizer in 30 minutes or less!

CHICKEN PUPUS (HAWAIIAN APPETIZER)

Steps:

• Whisk together all ingredients, except the chicken, in a mixing bowl. Place the chicken thighs in the marinade and marinate for 2 to 4 hours in the refrigerator. After 2 hours, stir the marinade.
• Heat the grill until the coals are gray to white. Remove the chicken from the marinade and drain or shake off the excess marinade. Place on a lightly oiled grill and cook for 5 to 7 minutes on each side.
• Continue grilling until the chicken is cooked in the center. Remove the "pupu chicken" to a serving plate and insert wooden picks in each of the cubes. Serve immediately as an appetizer.

FURIKAKE-CRUSTED AHI PUPU

Steps:

• In a mixing bowl, combine all ingredients for the seasoned flour.
• In a separate mixing bowl, combine dry ingredients for the tempura batter. Beat the egg and cold water together in a separate container. Add egg and water mixture to the dry ingredients and mix.
• In another mixing bowl, combine the furikake and panko flakes. Line up the 3 bowls in the following order: Seasoned flour, tempura batter, furikake coating. Season the fillets in the seasoned flour. Dip it into the tempura batter and then coat it with the furikake-panko mixture.
• Heat a deep pot halfway filled with peanut oil to 350 degrees F. Fry the ahi in the oil until brown, turn and fry for an additional minute. Drain and serve while hot.

PUPU PLATTER

Steps:

• Assemble baby pork ribs and shrimp toast on platter. Martha also likes to add chicken drumettes, dumplings, roast duck, fresh mango, pineapple, toasted coconut, scallion brushes, cucumber, duck sauce, and pancakes (for duck).

KOREAN PUPU CHICKEN

Steps:

• Thoroughly blend all Sauce ingredients in a medium-sized bowl until sugar is completely dissolved.
• Pour into 8 X 8 inch or similar sized dish.
• Set aside.
• Prepare serving dish by placing a piece of paper towel in bottom.
• Flour chicken, coating thoroughly.
• If chicken gets moist, flour again before frying.
• Fry in hot oil over medium heat until golden brown and crisp, turning as necessary.
• Remove from oil with tongs, allowing some excess to quickly drip back into pan.
• Place chicken directly into the prepared sauce. Let soak for 3-5 minutes, turning every couple minutes until chicken has been thoroughly saturated.
• Remove from sauce, again with tongs, letting some of the excess sauce drip back into dish.
• Place on paper towel lined dish.

PUPU PLATTER

Steps:

• Assemble shrimp toasts:
• Pulse shrimp, ginger, oil, Sherry, soy sauce, and egg white in a food processor to a coarse purée. Stir together with cilantro, scallions, and 1/4 teaspoon salt. Spread on bread (a scant tablespoon each).
• Make bacon-wrapped pineapple:
• Preheat oven to 450°F with rack in middle.
• Wrap 1 piece of bacon around each pineapple chunk, then wrap scallion around outside, securing with a wooden pick. Arrange in a parchment-paper-lined 4-sided sheet pan. Bake, turning once, until bacon is crisp, 15 to 20 minutes.
• Meanwhile make beef teriyaki:
• Stir together soy sauce, vinegar, garlic, and ginger.
• Thinly slice zucchini lengthwise with slicer. Put each slice of steak on a slice of zucchini, then thread lengthwise onto a skewer. Brush with soy mixture. Arrange skewers, meat side up, on an oiled broiler pan.
• When pineapple has finished cooking, preheat broiler. Broil skewers 5 to 7 inches from heat until browned, 2 to 3 minutes.
• Meanwhile, fry shrimp toasts:
• Heat 2 inches vegetable oil to 360° in a 4-quart saucepan over medium-high heat.
• Fry 8 bread rounds, shrimp sides down, until browned, about 1 minute. Turn and fry until golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining rounds.
• To serve:
• Arrange skewers, bacon-wrapped pineapple, and shrimp toasts on a platter.