1 6 ounce can of tuna
2 eggs
1 tablespoon shoyu
1 tablespoon sliced green onion
2-3 clove garlic finely minced
2 tablespoons panko
salt and pepper to taste
cooking oil of choice

To a medium size bowl add tuna, eggs, shoyu, green onion, and garlic. Mix until well combined.
Next add panko to the mixture and mix until well combined.
Set a frying pan over medium high heat and add your cooking oil of choice.
Once the pan has heated up add a scoop of the mixture creating a patty shape. Cook for 3-5 minutes or until golden brown. Flip and cook for another 3-5 minutes on the other side.
Serve warm and ENJOY!

RC: Relle Lum
Print Recipe

1 & 1/2 lbs. won bok cabbage, cut into 2-inch slices
1 lbs. ground pork, chicken or tofu (your choice)
2-3 pieces of green onion, minced
1 egg, slightly beaten
1/4 tsp. powdered ginger
1 tsp sherry
2 tsp salt, divided
1 quart chicken broth
shiitake mushrooms, sliced thin

In a mixing bowl, combine the pork, onion, egg, ginger powder, sherry & a half a teaspoon of salt. Mix well then shape into 1-inch balls. In a medium to large pot, heat the chicken broth and add the pork balls. Simmer, covered, for about 20 minutes. Last add the cabbage and mushrooms and simmer for about 5 to 10 minutes more, until the cabbage is cooked. Enjoy!
Print Recipe

Cooking oil of choice
1 teaspoon garlic finely diced
1 teaspoon ginger finely diced
1/2 can of spam sliced into thin strips
1/2 pound ground pork
salt and pepper to taste
1 small onion sliced
3 tablespoon shoyu
2 tablespoon oyster sauce
1/2 cup carrots grated or julienne
2 packages chow fun noodles 7 ounces each, cooked to package directions
1/2 cup bean sprouts
green onions to garnish

Heat cooking oil of choice in a large pan over medium-high heat.
Add garlic and ginger and cook until fragrant.
Then add Spam, pork, salt and pepper. Cook until just starting to brown,
Next add in onions, shoyu, and oyster sauce. Stir to combine.
Add carrots and continue to stir fry until desired softness of vegetables.
Remove the meat and vegetable mix from the pan and set aside.
Return the pan to the fire and add chow fun noodles. Continue to cook until desired browning and crispiness, about a minute or two.
Then return the meat and vegetable mixture to the noodles. Toss in the bean sprouts and green onions and heat through.
ENJOY!

RC: Relle Lum
Print Recipe

2 tablespoons oil
1/2 onion diced
2 pounds salmon fillet
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup honey
1/2 cup shoyu
4 cloves garlic minced

Set a large skillet over medium high heat. Add cooking oil of choice and onions. Cook the onions until translucent and fragrant.
Season the salmon with salt and pepper. Add the salmon to the pan and cook until lightly browned and an internal temperature of at least 145F, about 4-5 minutes on each side, flipping halfway through.
While the salmon is cooking you can prepare the marinade. To a small bowl add honey, shoyu, and garlic. Stir until well combined.
Once the salmon has lightly browned, pour the sauce into the skillet and continue cooking until the sauce has thickened and the salmon has reached a safe internal temperature of 145F. ENJOY!

RC: Relle Lum
Print Recipe

2 lb round steak, 1-inch thick, fat trimmed
1 Cup reduced-sodium ketchup
1/4 Cup flour
Salt and pepper to taste
1 large Maui onion, coarsely chopped
1 Tablespoon vinegar
Zucchini, bell peppers, mushrooms, and herbs, chopped (optional)

Place a large sheet of heavy foil in a baking pan. Combine ketchup and flour; put half of the mixture in center of the foil. Place steak on ketchup mixture; season with salt and pepper. Top with onion and remaining ketchup mixture; sprinkle with vinegar. Fold edges of foil to tightly seal the steak in the foil. Bake at 450 degrees for 1 1/2 hours, or until steak is tender. Enjoy.

Print Recipe