Punahou '59 Web Site

"Aunty Kianalani and Uncle Keoni's Kau Kau Korner"

Our favorite Hawaiian Recipes:

From Aunty Kianalani's Kitchen:

Basic Teriyaki Sauce: recipe I (Aunty K's)

* = optional

Typical Hawaiian style, adjust ALL ingredients depending on personal preference. For example: if you like it sweeter, add more sugar. Korean sauce would be with less sugar and more sesame. And Japanese (teriyaki) would be sweeter with no sesame or pepper.

Liquor, especially bourbon, adds a full flavor to the cooked meat, especially beef. Depending on the strength of flavor and delicacy of type of meat or fish, soak for at least 30 minutes at room temp. before cooking. For thick steaks, etc. and depending on amount of flavor you want, you can soak several hours at room temp. (turning occasionally), or overnight in refrigerator.


Basic Teriyaki Sauce: recipe II  (Pami's special)

Marinade for 20 lbs of chicken or teriyaki steak:

1 cup soy sauce 

3/4 cup honey 

1/2 cup red wine garlic vinegar by Star 

2 Tablespoons garlic powder 

2 Tablespoons ginger 

1 cup Wesson oil 

4 finely chopped green onions 

Marinate all day.


Hawaiian Teriyaki Beef and Chicken:

Cut the beef and/or chicken into chunks. Soak them a few minutes in Teriyaki sauce before baking them at 350 degrees for about 45 minutes. Add chunk pineapple near the end. Thicken and cook the Teriyaki sauce with corn starch and water. Pour the thickened Teriyaki sauce onto the cooked beef or chicken before serving. This is the fast way.

Better way is to dip the Teriyaki soaked meat cubes in flour or corn starch and then brown them first in oil, then pour the Teriyaki sauce over and bake just a few minutes so as not to overcook and also to cook the sauce. Then thicken if needed. Messy and more fattening and tedious, but delicious.


Chinese style Shoyu-Chicken:

Set aside cornstarch and water mixture. In a pot with lid, boil all ingredients for 2 minutes before adding whole chicken. Simmer covered for about 20 minutes and then turn over. Simmer for another 20-30 minutes until cooked through, depending on size of chicken. Remove chicken and cut in pieces. Thicken some of remaining sauce with the cornstarch/water mixture. Serve chicken with hot steamed rice topped with thickened sauce. Garnish with more chopped green onion or Chinese parsley (cilantro).

Aunty K's secret: If you make twice as much sauce it cooks better and then you have enough to pour all over chicken to serve. Can use chicken pieces in place of whole chicken. If you no have staranise go get some at Asian market. So easy and onolicious!


Mash sweet potatoes and bananas together into a coarse or smooth mash, depending on personal preference. Top with sugar, corn flakes, nuts, and melted butter. Bake in lightly greased 8"x8" casserole at 350 for 45min. HINTS: Double recipe fills a 9"x13" pan. The combination of sweet potatoes and bananas is different and lovely. *Use fresh sweet potatoes if desired.


Soak beans overnight in 3 quarts cold water. Rinse and then cook in fresh water until tender. In separate pot, boil ham hocks in 2 quarts water 'til tender. Cut meat from bones. Reserve stock and meat and set aside. When beans are tender, add ham hock stock and meat, sausage and all of the vegetables except the cabbage. Add salt and pepper to taste. Simmer for one hour, stirring frequently. If too thick, add a little water. Add the cabbage last and if desired, 1 cup uncooked macaroni. Simmer for a few minutes 'til cabbage and macaroni are done. Makes 10 large broke-da-mout' servings.


Dissolve yeast and the 2 teaspoons sugar in the warm water. Beat eggs until thick. Measure flour into a large bowl. Make a well in the center and add yeast, eggs and remaining ingredients. Beat thoroughly to obtain a very soft, wet, smooth dough. Cover and let rise 'til doubled. With a circular motion, following the outer edge of the bowl, turn dough with your hand and let it rise gain 'til doubled. Heat a pot of deep fat to 375 degrees. Drop dough by teaspoonfuls into the deep fat and fry 'til brown and they pop up to the top. Drain and roll in granulated sugar or sugar-cinnamon mixture. Yield: 14 dozen.



These are too easy, light, rich and elegant. Cream butter and margarine 'til fluffy. Add flour and coconut. Mix gently. Form 3 long rolls and roll in waxed paper. Refrigerate for 8 hours or freeze for 2 hours. Slice 1/4" thick. Bake on ungreased cookie sheet at300 degrees for 25-30 minutes and be careful not to let them brown. Cook on rack and when cool, sprinkle with powdered sugar. HINT: Roll and freeze the dough weeks ahead and cook as needed OR freeze the cookies to always have available when desired.

From Uncle Keoni's Kitchen:

Basic "Two Scoop" Rice:

Hawaiian "Fly Lice"     * 6 C rice, cooked, cold, leftover yesterdays ok, last weeks frozen ok, older no ok.     * 2 lg eggs; beatem lightly, pinch of salt     * 1/2 t Salt     * 1 T minced round onion     * 2 T soy sauce, Kikkomon     * 1 t wine, dry, splash ok     * 2 green onion stalks, chopped fine     * 1 c peas; frozen thawed 4 T peanut oil, (a must); use less oil if you no like ono kine Fo super kine "Fly Lice," add tin slices and bits Lup Chong, (Chinese sausage) ham, small shlimp, Chinese loast pork, (char siu) lobster, spam (all optional an oney some or all, what you fella like). In one hot wok, try add one big spoon peanut oil. 

When da oil stay hot, easy kine, pour da egg stuff in da wok an try cook lidda bit wid da kine medium heat for couple minutes, rolling da pan aroun for make da egg stay on da side of da wok and den, wen set, roll em down da wok an huli da egg over to cook da other side. Cookem for more 2 minutes and den hemo from da wok to one cutting board. Den rollem up an cut da egg in small strips,bits an piece, like one sliver fo add to da rice later, maybe 1/4" w x 2" long. Main ting keep everything small bits and strips. 

Now, try use medium heat an add 3 small spoons peanut oil into da wok an wait until da smoke begin to rise. Auwe, da smoke alarm. Tro in da minced onion and da lup chong if you are using it, an cook until softened and cooked, den add da cooked rice, da salt, da wine, and da soy sauce. Mixem up an keep mixing all togedda until da rice and all stay cooked an hot. 

Den, try tro in da peas, da egg slivers, an da chop green onion an keep stirring for anodda minute or so den, wen ready, serve you frens but make shua da bugga stay nice an hot. Some guys put one sunny side fried egg on top da rice and den serve. Up to you Bra. 

Hawaiian Mango Chutney: (Laura Bowers recipe)

Basic Hawaiian Salad:

Hawaiian Ginger/Oil Salad Dressing:


Cooking Hawaiian Luau Food

Aunty Kianalani and Uncle Keoni's hints on preparing ono "Kau Kau for the Luau":

Basic Luau Menu:


Favorite (non-Hawaiian) Recipes Section:

Delectable BBQ'd Butterflied Leg of Lamb:

5-6 butter-flied legs of lamb rubbed with lots of chopped garlic. Pour about a 1/3 cup lemon juice and 1/2 cup shoyu over it and then spread on 1 Tblsp. rock salt, 1 Tblsp. or more each of one or more herbs such as thyme, rosemary, marjoram (depending on one's desire). Pour over 1/2 cup olive oil and let marinate at room temp. for about 4 hours or in refrig. overnight, turning occasionally. Once at room temp. BBQ or broil like you would a thick steak, timing depending on rare or well done preference. Serve with curried onions (following recipe) and any herbed rice dish or browned/buttered/ parslied chunked red potatoes and a favorite green vegetable.

Curried Onions:

Peel and boil onions in salted water about 15 minutes 'til under done. Drain & place in buttered casserole.

Sauce: in saucepan, melt butter, add flour and seasonings 'til blended, stirring so not to burn. Slowly whisk in milk and bouillon 'til thickened. Add cheese and stir 'til melted. Pour over onions and bake, covered, for about 30 minutes. Top with finely chopped parsley and paprika. Can be made a day or two ahead, refridgerated, and baked after reaching room temperature. This is an easy, elegant, delicious vegetable dish which goes perfectly with lamb, beef or chicken.


Please send Aunty Kianalani and Uncle Keoni your favorite Hawaiian, Asian, Western and other international cuisine Recipes to share with the rest of us.

Please Email them to: jon_larson@hotmail.com so we can post them here. Mahalo