Hawaiian Opu Stomach Popper Recipes
PLAIN BROWN POPPER
Provided by Alton Brown
Time 3m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Toss the popcorn with the olive oil, salt, and jalapeno seasoning mix in the paper bag. Fold the top of the bag over twice to close. Place the bag in the microwave and microwave on high for 2 minutes to 3 minutes, or until there are about 5 seconds between pops.
JALAPENO PRETZEL CRISP POPPER
Steps:
- Top Pretzel Crisps with 1 teaspoon of whipped cream cheese, 1/2 teaspoon of jalapeno jelly, 1 jalapeno slice and crumbled bacon.
CHICKEN PUPUS (HAWAIIAN APPETIZER)
Make and share this Chicken Pupus (Hawaiian Appetizer) recipe from Food.com.
Provided by Lavender Lynn
Categories Chicken Breast
Time 15h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
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- Cone sushi. Also known as inari (or inari zushi), this is a quick and simple local favorite. In inari, the “cone” wrapper that describes this sushi variety, is age, a fried bean curd.
- Boiled peanuts. The Hawaii version of this classic snack, believed to have Chinese roots, is a great low-maintenance option for those of us who can’t cook.
- Sashimi. Want an easy in with strangers at the company holiday party? Bring sashimi. Finely trimmed, raw or marinated sashimi is one of Hawaii’s popular pupu, especially for New Year’s Eve, so plan accordingly—fish is going to go fast!
- Pipikaula. Most easily described as “Hawaiian beef jerky,” this salted and dried beef delicacy can’t be beat. It’s spicy, without being leather dry, and can be flavored in so many different ways (just ask Helena’s).
- Smoked tako. No matter what marinade and seasonings you choose—kim chee, misoyaki, onion, limu (seafood)—cut your tako, or octopus, up into modest bite-sized pieces and you’ve got one of the most delicious and dynamic pupu on your hands.
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