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Recipes

The following are recipes and cooking demonstrations, collectively presented over the years The Tasty Island has been online. Most are tried-and-proven personal favorites of Pomai, the editor and owner of The Tasty Island, along with others contributed by family, friends, coworkers and The Tasty Island readers. Enjoy!

Pupus (appetizers) and Starters

Salad

Portuguese Bean SoupSoup

Sides & Misc. Dishes

Main Entrees

Beef

Pork

Poultry

Seafood

Vegetarian / Other

Desserts, Baked Goods & Sweet Treats

18 thoughts on “Recipes

  • November 17, 2014 at 2:49 pm
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    how do you make mundoo filling?

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  • November 17, 2014 at 2:54 pm
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    made book with you recipe but added ham hocks it came super good! thanks for a great recipe.

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  • March 29, 2015 at 1:21 pm
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    can u give me the li hing mui ice cake recipe? thanks

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  • April 30, 2015 at 9:26 am
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    Help… my family always had this bean and it was called Tada Mush (sp??)and after my elders all passed, i could never find this. Does anyone know what I am talking about?

    Reply
  • June 7, 2015 at 7:39 pm
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    Wooh!! Great blog. I am glad that i found your post. There is so much to make and i am foodie . Thanks for wonderful article. I made my list, according to prepared list, i will make cuisine. :)

    Reply
  • June 9, 2015 at 12:09 am
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    Very cool! There’s quite a few Hawaii Foodbloggers out there now, and most have The Tasty Island as a link. I need to give a try on this recipe- can’t wait!! Thanks!!

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  • October 23, 2015 at 6:45 pm
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    Is there such a thing as Hawaiian pork jerky? I’ve seen it mentioned a few places, b ut can’t find a recipe.

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    • October 24, 2015 at 1:19 am
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      Jack,

      I did try a pork jerky once, however can’t specifically remember if it was a made-in-Hawaii product. I do recall it being done Teriyaki style, as seems the most popular jerky flavor nowadays.

      Similar to that (especially if you hunt for wild boar), I highly recommend you check out my late Uncle’s recipe for “Big Island Style” Smoked Meat….

      Reply
  • February 1, 2016 at 8:37 am
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    Hi, do you have a recipe for authentic butter rolls?

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    • February 1, 2016 at 9:48 am
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      Ben,

      Who’s Butter Rolls are you seeking the recipe for? Komoda Store in Makawao, Maui is the most famous one I know of. Then there’s Liliha Bakery’s Butter Rolls (served with their “Nuclear” Jelly). Then of course there’s Nanding’s Spanish Rolls, which are very buttery. Of which to note, Nanding’s will soon open a new bakery location on Kapahulu Avenue, right behind Zippy’s. Interesting demo’.

      Reply
  • May 31, 2016 at 5:44 pm
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    You should do a roast pork recipe. The plate lunch one, like tsukenjo’s.

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    • June 3, 2016 at 2:32 am
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      Dean,

      Roast Pork is actually a dish I’ve never personally made before. Sounds easy enough to do though, similar to making a beef pot roast I imagine.

      Here’s one of my Roast Pork faves, from Ono Steak and Seafood in ‘Nalo, wit’ “Gravy all Ovah”, baby!…


      Ono Steak & Seafood Roast Pork with “Gravy all ovah”!

      Once I find a really ono recipe for local style Roast Pork (with KILLER GRAVY!), and make it successfully myself (or at least tried it), I’ll add the recipe here.

      Reply
      • June 3, 2016 at 1:17 pm
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        A 3-3.5 lbs roast

        1 round onion cut into rings

        garlic powder and a a couple garlic cloves cut into slivers

        salt/pepper

        .5 cup Aloha BBQ Sauce (NOT Teri sauce)

        cup white wine or chicken broth and 2 tbls Worcestershire sauce

        Herbs de Provence

        Rosemary

        Bay Leaf

        Wondra

        Spray Pam on roasting pan

        put slivered garlic throughout roast via knife slits, wet roast with a splash of BBQsprinkle roast with garlic powder and herbs. Place about a quarter of onions on bottom of pan and rest around all over. Pour in liquid, tent loosely with foil. Roast at 300 for 3 hours. Check after 2.5 hours add more broth or water or white wine if needed. Take out at three, pour liquid and most onions into pot, add Wondra to thicken (allow at least 2 minutes of a low boil after added to remove flour taste. Corn starch will also work here but you cannot add directly), flavor.

        Roast Pork with Brown Onion Gravy

        Reply
  • July 2, 2016 at 1:30 pm
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    If anyone has circa 1930 through 1950’s photos of Wahiawa eateries

    and other businesses I would love to have a copy. Please contact me

    surfingcop@hawaii.rr.com

    Reply
  • March 12, 2017 at 4:29 am
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    A Hawaiian friend of mine has told me about a fantastic sausage called Portagee. He has asked me to try making some using pork we raise. Does anyone have an authentic recipe they would share. He says it is mostly served for breakfast with eggs and rice and it’s “broke the mouth”!

    Reply
    • March 12, 2017 at 11:20 am
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      Bill,

      “Portagee” is the Pidgin English way of saying Portuguese, hence it’s Portuguese Sausage. I don’t have any family recipe for it, but those who do make it themselves swear it’s way better than the many store-bought varieties available here in Hawaii.

      To note, Hawaii’s Portuguese Sausage (the commercial type) have a unique flavor that’s quite different than, say the ones from the mainland, such as Gaspar’s and Silva’s. Here in Hawaii we have many commercial brands of Portuguese Sausage, including Frank’s (Big Island), Uncle Louie’s (Maui), and from Oahu, Rego’s Purity, Redondo’s, Gouveia, Pacific and Kukui, plus a few more I may have missed.

      Here’s an article from our local newspaper for a homemade Portuguese Sausage recipe.

      Reply

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