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Hawaii Recipes

Yakisoba Noodles With Spicy Duck and Tropical Fruit Crepes

Source: Chef Frank Ke, Jr., Royal Kona Resort

2 C cider vinegar
2 C ketchup
2 tsp sambal
1/4 C Worcestershire sauce
½ C cornstarch
4 C water
1-½ C sugar
shredded duck meat

Combine all sauce ingredients, except 1 C water and cornstarch. Bring to a boil. Gradually add water mixed with cornstarch. Adjust seasoning to taste. Add shredded duck to sauce; simmer for 5 min. Ladle sauce over noodles and garnish with sayote shoots.


Sift 8 oz flour, 1 oz sugar, and pinch of salt into a bowl. Add 3 eggs and just enough milk to make a soft paste. Gradually add rest of milk (½ qt total) and 2-½ oz oil or butter. Batter should be consistency of heavy cream.

Lightly oil 6" crepe pan or egg pan and heat over moderately high heat until very hot. Remove from heat, pour 3-4 T of batter in. Quickly tilt pan to cover the bottom with a thin layer, pour out excess batter. Return pan to heat for about 1 min. or until brown. Flip crepe over and brown other side. Remove from pan and place on towel.

Cook mango, banana, and pineapple slowly in passion fruit syrup. Cool and fill crepes.

Combine 12 egg yolks and 8 oz sugar in mixer; whip until thick and light. Scald 1 qt milk in double boiler. With mixer running at low speed, gradually add scalded milk to egg yolk mixture. Pour mixture back into double boiler; heat slowly, stirring constantly, until thick enough to coat back of a spoon (185°). Remove double boiler from heat; place in a pan of cold water, and stir in 1 T vanilla. Stir occasionally while it cools. Pour in pan; cover with wax paper or plastic wrap. Fold equal parts of custard and whipped cream until smooth.

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