Remove skin and bones from chicken breasts; reserve for stock if desired. Cut chicken into 1-inch cubes. Heat oil in a large skillet and saute chicken and garlic until light brown. Add stock, cover, and simmer 10 minutes or until chicken is tender. Drain spinach and stir spinach and coconut milk into skillet. Simmer for 5 minutes. Makes 8 servings.
Pour coconut milk into a saucepan. Combine sugar and cornstarch; stir inwater and blend well. Stir sugar mixture into coconut milk; cook and stir over low heat until thickened. Pour into 8-inch square pun and chill until firm. Cut into 2-inch squares. Makes 16 servings.
Preheat oven to 325 degrees F. Rub pork with liquid smoke and 1 1/2 tablespoons of the Hawaiian salt. Wrap pork in foil and seal completely. Place pork in roasting pan and bake for 5 hours. After baking, shred pork, sprinkle with the remaining Hawaiian salt. Makes 10 servings.
Soak long rice in warm water for 30 minutes; drain and cut into 2 inch lengths. Remove skin and bones from chicken; reserve for stock if desired. Cut chicken into 1-inch cubes. Heat oil in a large skillet and saute chicken and garlic until light brown. Add stock, ginger, soy sauce, mushrooms and long rice. Simmer, covered, for 15 to 20 minutes or until chicken is tender. Sprinkle with green onions just before serving. Makes 8 servings.
*soak shiitake mushrooms in warm water for 15 to 30 minutes, then remove stem and cut into quarters
Remove seeds and membrane from bell pepper, slice into 1/4-inch strips. Place bell pepper and onions in a glass jar. Combine remaining ingredients and pour over vegetables. Cover tightly and refrigerate overnight, shake occasionally. Makes 8 servings.
Cut a thick slice from the top and bottom of an unpeeled pineapple. Remove center of pineapple in a single cylinder, leaving 1/2-inch of the fruit inside the rind. Cut peeled fruit in quarters lengthwise, remove core and cut into eight spears. Replace bottom piece; refill shell with spears and replace top. Serve by removing crown and pulling out the pineapple spears. Makes 8 servings.
Cut fish into cubes. In a large bowl combine fish, onion, green onions, ginger, chili peppers, soy sauce, sesame oil and salt; mix lightly. Chill for several hours. Sprinkle with sesame seeds. Makes 8 servings.
Remove rind and core from pineapple; cube fruit. Sprinkle pineapple with sugar and add brandy. Refrigerate 6 hours or overnight. Pour pineapple juice into a ring mold and freeze. Add wine to pineapple brandy mixture about 30 minutes before serving. Add champagne and ice ring just before serving. Makes 20 (4 oz.) servings.
Boil sweet potatoes in their jackets until tender, about 25 minutes. Let cool, then peel and cut into
slices 1 1/2-inch thick. In a large skillet melt butter. Stir in brown sugar and water and cook on medium heat about 5 minutes. Reduce heat and add sweet potatoes to skillet. Cook gently; tossing lightly until sweet potatoes are glazed. Sprinkle with coconut before serving. Makes 8 servings.
Note: Canned yams can be used in place of sweet potatoes.
Shred salmon. Mix together salmon, tomatoes, green onions, onion and water; stir gently. Chill several hours or overnight. Add ice just before serving. Makes 8 servings.
Note: In Hawaii salted salmon is usually used in this dish. If you substitute salted salmon be sure to soak for several hours, changing the water several times, before shredding.