Recipe Book

TASTE THE FLAVORS OF HAWAII

! a h o Al Welcome to the world of

NOH FOODS Of HAWAII! It is with great pride and much aloha that we share with you the wonderful variety of international sauces, seasonings and our very popular Hawaiian Iced Tea! For over 50 years, the products of NOH Foods have been both an island and worldwide favorite. Families pass along these authentic flavors from generation to generation. NOH FOODS OF HAWAII originated from the kitchen of the very first Korean restaurant, Arirang – in Honolulu, Hawaii 1963. Founded by Edwin and Miriam Noh, NOH Foods remains a family owned and operated company. Today, the extensive variety of NOH products can be found throughout the world! From the Hawaiian Islands and throughout the mainland United States, Canada and Mexico, distribution of the NOH products extends to numerous countries in Europe, Asia, South America, and the South Pacific. We invite you to join us and discover these simple and delicious recipes that encompass authentic and traditional foods from across the Pacific, Asia and beyond… NOH Foods products are All Natural, No MSG, Easy to Use, and Very Tasty! From our family to yours, we are proud to bring you these excellent products. May each day of your life be filled with Aloha!

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Feel free to contact us at: P.O. Box 8392 Honolulu, HI 96830 • Ph: 808.944.0655 • Fx: 808 944.0830 P.O. Box 7513 Torrance, CA 90504 • Ph: 310.324.6770 • Fx: 310.324.6163 [email protected]

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Lomi Lomi Salmon

ipe!

8 oz Fresh Salmon 2 tablespoons NOH Original Seasoning Salt 4 medium size tomatoes or 2 large tomatoes 1/2 cup diced green onions 1 large round Maui onion or 1 large round onion (Maui onion, sweet Ewa onion, yellow or white onion etc.) • • • • • • •

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Rinse salmon with tap water. Rub NOH Original Seasoning Salt all over rinsed salmon and wrap in clear plastic wrap. Place in refrigerator for 8 hours or overnight for best results. Remove salmon from refrigerator and place in a bowl with ice cold water. Let sit for 30 minutes, drain, and rinse well. (Remove skin if necessary) Cut Salmon into small cubed pieces. 1/4" x 1/4". Dice tomatoes and onions. (Both round and green onions) In a clean bowl, add diced salmon, tomatoes, round and green onions. (Lomi Lomi in Hawaiian means “TO MASSAGE”) So, make sure your hands are clean and massage or Lomi Lomi mixture for two to three minutes until mixed thoroughly. Place in refrigerator, let chill and serve at your luau.

Chicken Long Rice

L u au Rec

ipe!

1 pound chicken thighs with bone and skin (about 4 thighs) 2 tablespoons vegetable oil 1/2 tablespoon NOH Original Seasoning Salt 1 tablespoon fresh, peeled, and minced ginger ½ teaspoon black pepper 2 quarts water (divided) 1 small onion (4 to 6oz.) thinly sliced 1 package long rice noodles (bean thread noodles) 1 can chicken broth 1/2 cup chopped green onions 1/4 cup chopped cilantro (optional) • Place chicken in a medium (4-quart) pot with vegetable oil. Add NOH Original Seasoning Salt, minced ginger, and black pepper. Brown for 5 minutes, and add 1 quart water. • Bring to a rolling boil over medium-high heat; (skim froth if need be). Add onions and 1 quart water, continue to boil for about 60 minutes or until chicken is tender (Fall, off the bone). Transfer chicken to a bowl and reserve broth. (Broth will reduce) When chicken is cool and easy to handle, discard skin and bones, and shred meat. • Add shredded chicken back to broth and bring to a boil over medium-high heat. While bringing chicken to a boil, Place long rice in a bowl and pour warm water to cover, let sit until softened slightly, about 5 minutes, drain and set aside. • Once shredded chicken and broth come to a rolling boil, add long rice, green onions, and chicken broth, stirring occasionally for 5 – 10 minutes. Remove pot from heat and let sit covered for 30 minutes stirring occasionally. Optional: Add 1/4 cup chopped cilantro on top for garnish.

KaLUA Pork

Luau Rec

ipe!

5 lb. pork butt (shoulder, loin, picnic, or similar cuts) 2 tablespoons NOH Kalua Smoked Seasoning Salt • Rub NOH Kalua Seasoning Salt over pork butt. • Place pork into a foil lined roasting pan. Bake for a minimum of 6 – 10 hours at 275° F in a conventional oven; or at 225° F in a convection oven. Remove foil carefully, using two (2) forks, shred meat and serve. • OR FOR BEST RESULTS: Cook pork butt in a crock-pot, (slow cooker) on low heat for 8 – 10 hours. Using two (2) forks, shred meat and serve. Also excellent with chicken or turkey

Chinese Fried Rice 1 pkg. NOH Chinese Fried Rice Seasoning Mix 4 cups cooked rice 1/2 cup diced char siu* (or cooked ham, spam, chicken or shrimp) 1/4 cup thinly chopped green onions 1 tablespoon vegetable oil • • • •

In a large skillet, heat 1 tablespoon of oil and add char siu or cooked meat. Add 1 pkg. NOH Chinese Fried Rice Mix and cook for 30 seconds on high heat; mix well. Lower heat to medium and add 4 cups cooked rice. Continue cooking for 2 minutes while stirring. Add green onions and serve. Optional: 1/2 cup green peas and 2 eggs (scrambled and thinly sliced) can be added to recipe. *Char Siu: Chinese sweet pork - try NOH Chinese Barbecue (Char Siu) Seasoning Mix.

Maui Style Fried Rice 1 pkg. NOH Chinese Fried Rice Seasoning Mix 4 cups cooked rice 1/2 cup frankfurters (weiners) 1/4 cup thinly chopped Maui onions (or onion of your choice) 1 tablespoon vegetable oil • In a large skillet, heat 1 tablespoon of oil and add thinly sliced frankfurters (weiners) and Maui onions. • Add 1 pkg. NOH Chinese Fried Rice Mix and cook for 30 seconds on high heat; mix well. • Lower heat to medium and add 4 cups cooked rice. • Continue cooking for 2 minutes while stirring. Serve. Option: 1/2 cup green peas and 2 eggs (scrambled and thinly sliced) can be added to recipe. Serve hot.

Chinese Barbeque (Char Siu) 1 pkg. NOH Chinese Barbecue (Char Siu) Seasoning Mix 1/2 cup water 1 1/2 lbs. pork or chicken • Combine NOH Chinese Barbecue Mix with 1/2 cup of water and mix well. • Marinate pork or chicken in sauce for at least 8 hours; overnight is best. • Preheat oven to 350°F and cook pork or chicken in a roasting pan for 20 minutes on each side or until done. Occasionally baste meat with sauce. Option: Dry seasoning mix can be rubbed directly onto pork or chicken - without water.

Char Siu Hamburgers 1 pkg. NOH Chinese Barbecue (Char Siu) Mix 1/2 cup water 1 lb. ground pork, beef or turkey • Combine 1 pkg. NOH Chinese Barbecue Mix with 1/2 cup water and mix well. • Add to ground meat and mix thoroughly. Shape into 1/4 lb. patties. • Charbroil, fry or bake.

Korean Barbeque (Kal Bi) 1 pkg. NOH Korean Barbecue (Kal Bi) Mix 1/2 cup water 1 lb. beef short ribs (cut 1/2" thick) 2 tablespoons vegetable oil • Combine NOH Korean Barbecue Mix with 1/2 cup of water and 2 tablespoons of vegetable oil; mix well. • Marinate 1 lb. of meat in sauce for at least 4 hours; overnight is best. • Barbecue, broil, or fry until done. Optional: Add 1/4 cup diced green onions to sauce. For added flavor use one table spoon vegetable oil and one tablespoon of sesame oil. Also excellent for chicken or steak.

Korean Style Pupus (Meat Juhn) 1 pkg. NOH Korean Barbecue Mix 1/2 cup water 2 tablespoons vegetable oil (or one Tbs spoon vegetable oil and one Tbs of sesame oil.) 1 cup flour 2 eggs (beaten and lightly salted) 1 lb. beef (cut 1/8" thick) 1/2 cup vegetable oil • Combine NOH Korean Barbecue Mix with 1/2 cup of water and 2 tablespoons of vegetable oil; mix well. • Marinate meat in sauce for 15 minutes. Roll meat in flour, then dip into egg batter. • On medium heat, pan fry in oil for 1 to 2 minutes. Turn over and cook until done. • Using paper towels, drain oil from meat. Slice into 1 1/2" squares. Serve and enjoy!

Portuguese Vinha D’ahlos 1 pkg. NOH Portuguese Vinha D'Alhos Mix 1/2 cup water 1-2 lbs. fish or pork (1/2" fillets or entire small fish) 2 tablespoons vegetable oil • • • •

Combine NOH Vinha D'alhos Mix with 1/2 cup of water and mix well. Marinate 1-2 lbs. of fish or pork for at least 4 hours; overnight is best. Add 2 tablespoons vegetable oil to a skillet. Cook fish or pork on medium heat until golden brown. Option: Broil or grill fish or pork.

Portuguese Pickled Onions 1 pkg. NOH Portuguese Vinha D'alhos Mix 1/4 cup water 1/2 cup sugar 1 cup vinegar 3 round onions; cut 1/4" slices • Combine NOH Portuguese Vinha D'alhos Mix with 1/4 cup of water, 1 cup of vinegar and 1/2 cup sugar. Mix well. • Place cut onions into a quart-size jar. Pour 2 cups of HOT WATER onto onions. • Let stand for 3 minutes, then drain off water. • Add sauce mixture to the jar, close lid and let stand for 2 days. • Refrigerate and serve chilled. Option: add your choice of vegetables (sliced cauliflower, carrots, bell peppers etc.)

Hawaiian Style Teri-burger 1 pkg. NOH Hawaiian Style Teri-Burger Mix 1/2 cup water 1 lb. ground beef or ground turkey Combine NOH Hawaiian Style Teri-Burger Mix with 1/2 cup of water in a large bowl and mix well. Add ground meat and mix thoroughly. Shape into patties. Barbecue, fry or Bake until done.

Hawaiian Meatballs 1 pkg. NOH Hawaiian Style Teri-Burger Mix 1/2 cup water 1 lb. ground beef or ground turkey • Preheat oven to 350°F. Combine NOH Hawaiian Style Teri-Burger Mix with 1/2 cup of water in a large bowl and mix well. • Add ground meat and mix thoroughly. Shape seasoned meat into 1" balls. • Place onto baking sheet and cook for 20 minutes or until done.

Teriyaki Meat Loaf 1 pkg. NOH Hawaiian Style Teri-Burger Mix 1/2 cup water 1 lb. ground beef or ground turkey • Preheat oven to 350°F. Combine NOH Hawaiian Style Teri-Burger Mix with 1/2 cup of water in a large bowl and mix well. • Add ground meat and mix thoroughly. Place seasoned meat into a lightly greased meat-loaf pan and bake for 45 minutes or until done.

Japanese Teriyaki 1 pkg. NOH Japanese Teriyaki Seasoning Mix 1/2 cup water 1 lb. meat (beef, chicken, etc.) • Combine NOH Japanese Teriyaki Seasoning Mix with 1/2 cup of water and mix well. • Marinate 1 lb. of meat for at least 2 hours; overnight is best. • Barbecue, broil, or pan fry until cooked. Serve and enjoy!

Hawaiian Haupia

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ipe!

1 pkg. NOH Haupia Luau Dessert Mix 1 cup water • Boil 1 cup of water in a pot. Add package of NOH Haupia Mix. • Reduce to medium heat and stir continuously until mixture is smooth and thick. • Pour into a shallow pan or jello mold. Let it cool and set. Cut into 2" squares and serve. Option: for richer flavor use 1/2 cup water and 1/2 cup.

Haupia Pie 1 pkg. NOH Haupia Luau Dessert Mix 1 cup water 1 ready-made pie shell • • • •

Boil 1 cup of water in a pot, Add package of NOH Haupia Mix. Reduce to medium heat and stir continuously until mixture is smooth and thick. Pour the cooked mixture into a ready-made pie shell (graham cracker, vanilla, etc.). Let it cool and set. Option: top with shredded coconut, sliced pineapple, red cherries, or other fruit. Also makes an excellent cake topping/frosting. Follow above directions and spread on your favorite cake.

Hawaiian Coconut Milk 1 pkg. NOH Coconut Milk Mix 2 cups warm water • Mix contents of package with 2 cups warm water and stir. • Pour into a glass add ice cubes and serve. Suggested Uses: Can be used in chicken curry, ice cream, malts, shakes, cakes and other desserts.

Chicken Luau

Luau Rec

ipe!

1 pkg. NOH Coconut Milk Mix 5 cups warm water 1 lb. chicken (cut into 11/2 bite - size pieces) 1 can whole spinach leaves (15 oz.) 2 Tbsp butter salt • • • • •

Combine 1 pkg. NOH Coconut Milk Mix with 1 cup of warm water. Mix well and set aside. Place chicken pieces into medium size pot and cover with water. Boil for 30 minutes or until done then drain water. Add 2 tablespoons butter and salt to taste. Cook for 1 - 2 minutes while stirring. Set aside.

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Rinse spinach leaves in water and drain. Combine 1 tablespoon of salt with 4 cups of water; mix well and add to spinach leaves. Let stand for 10 minutes then rinse again in water and drain (squeeze off excess water). Add Coconut Milk Mix and spinach to the cooked chicken. Simmer on medium to low heat for 5 minutes; stirring occasionally. Serve and enjoy! Squid Luau: Cooked octopus or squid can also be used in place of chicken.

Hawaiian Iced Tea 1 pkg. NOH Hawaiian Iced Tea Mix 4 cups water (1 quart or approximately 1 liter) • Combine contents of package with 1 quart or 1 liter of water. Stir until well blended. • Chill and serve with ice. • Per glass: Add 2 tablespoons of NOH Hawaiian Iced Tea Mix to 8 oz. glass of water. Add ice. • Hot Tea: Add 1 tablespoon of NOH Hawaiian Iced Tea Mix to 1 cup of HOT WATER. • Add more or less tea mix for personal taste. Plantation Iced Tea: Add pineapple juice or pineapple wedge to a glass of cold NOH Hawaiian Iced Tea.

Chinese Beef Tomato 1 pkg. NOH Chinese Beef Tomato Seasoning Mix 1 cup water 1 round onion (sliced into 1/4" pieces) 1 bell pepper (cut into 1" squares) 1 cup celery (optional - cut into 1/4") 2 tomatoes (sliced into 1/2" wedges) 1 tablespoon vegetable oil 1 lb. beef (sliced into 1 1/2" x 1/4" bite-size pieces) • • • • •

Combine NOH Chinese Beef Tomato Seasoning Mix with 1 cup water and mix well. Heat 1 tablespoon oil in a large skillet or wok. Stir fry beef for 1 to 2 minutes and then add the NOH Beef Tomato sauce. Add onions, bell peppers, celery and continue to fry for another 2 to 3 minutes. Add sliced tomatoes and cook for 1 minute and Serve.

Mongolian Beef (Chopped Steak) 1 pkg. NOH Chinese Beef Tomato Seasoning Mix 1 cup water 1 lb. chopped steak 1 round onion (sliced into 1/4" pieces) 1 cup of sliced celery 1 tablespoon vegetable oil Option: 1/2 cup green parsley • • • • •

Combine NOH Chinese Beef Tomato Seasoning Mix with 1 cup of water and mix well. Add chopped steak to sauce and let stand for 15 minutes. Heat oil in a large skillet or wok. Stir fry chopped steak for 1 - 2 minutes. Add onions and stir fry for 1 minute, then add celery and simmer lightly. Garnish with green parsley and serve.

Chinese Roast Chicken 1 pkg. NOH Chinese Roast Chicken Mix 1 tablespoon water 1-2 lbs. of chicken (whole or parts) • • • •

Combine NOH Chinese Roast Chicken Mix with 1 tablespoon water and mix well. Rinse chicken in water and pat dry. Rub sauce thoroughly onto chicken and let stand for 30 minutes. Preheat oven to 350°F. Bake chicken for 45 minutes or until done. Option: Dry seasoning mix can be rubbed directly onto chicken.

Portuguese Sausage 1 pkg. NOH Portuguese Sausage Mix 1/4 cup water 1 lb. ground pork or ground turkey • Combine NOH Portuguese Sausage Mix with 1/4 cup of water and mix well. • Add 1 lb. of ground pork or turkey and mix thoroughly. Shape into patties. • Pan fry and serve. This mixture can also be encased into sausages.

Paniolo (HAWAIIAN COWBOY) Breakfast 1 pkg. NOH Portuguese Sausage Mix 1/4 cup water 1 Tbsp vegetable oil 1 lb. ground pork or ground turkey 1 dozen eggs 1/2 cup diced green onions • • • • • • • •

Combine NOH Portuguese Sausage Mix with 1/4 cup of water and mix well. Add 1 lb. of ground pork or turkey and mix thoroughly. In a large bowl, whip up 12 eggs (scrambled egg-style). Add oil to large skillet and cook 1 1/2 pound of ground pork or turkey. Cook on medium-high heat until done. Pour the whipped eggs onto the ground meat. Sprinkle in 1/2 cup of green onions and cook until done. Serve with rice or hash browns. An excellent breakfast!

Hawaiian Style Curry 1 pkg. NOH Hawaiian Style Curry Mix 1 1/2 cups water 1 lb. sliced cooked meat (chicken, shrimp, beef, lamb, turkey, etc.) • Combine NOH Hawaiian Style Curry Mix with 1 1/2 cups of water; mix well. • Over medium-high heat, stir constantly until curry sauce thickens. • Pour over cooked meat. Suggestions: Cooked vegetables (carrots, potatoes, celery, etc.) can be added to this dish.

Hawaiian Mushroom Curry Roast 1 pkg. NOH Hawaiian Style Curry Sauce Mix 1 can cream of mushroom soup 1 1/2 cups water 1-2 lbs. roast • • • •

Combine NOH Hawaiian Style Curry Sauce Mix with 1 1/2 cups of water; mix well. Place roast into a crock pot. Pour in curry mixture and 1 can of Cream of Mushroom soup. Set crock pot to cook. Add vegetables for personal taste.

Sweet and Sour Spareribs 1 pkg. NOH Chinese Sweet-Sour Spareribs Seasoning Mix 1/2 cup water 1 lb. pork spareribs (cut into 1 1/2" pieces) Optional: 1 cup pineapple chunks • • • • • •

Place spareribs into a medium size pot and cover with water. Boil for 30 minutes or until ribs are tender. Drain and discard water. Combine NOH Sweet-Sour seasoning mix with 1/2 cup water; mix well. Add to spare ribs and simmer for 5-10 minutes; stirring occasionally. Simmer for 5-10 minutes, Option: Garnish with pineapple chunks and serve. Option: 1 lb. of chicken can be used in place of spareribs.

Filipino Adobo 1 pkg. NOH Filipino Adobo Mix 1/2 cup water 1 lb. pork or chicken; cut into 1 1/2 " pieces • • • • •

Combine NOH Filipino Adobo Mix with 1/2 cup of water and mix well. Place meat in a medium size pot and cover with water. Boil for 30 minutes or until tender. Drain off water and add Adobo sauce to the meat. Simmer for 10-15 minutes. Serve.

Hawaiian Spicy Chicken 1 pkg. NOH Hawaiian Spicy Chicken Mix 1/2 cup water 1/2 cup flour 1 lb. chicken (wings, drummettes, thighs, etc.) • Combine NOH Hawaiian Spicy Chicken Mix with 1/2 cup of water; mix well. • Roll chicken pieces in flour then dip into NOH Hawaiian Spicy Chicken mix. • Deep fry in hot oil (medium-high heat) - cook until golden brown; approximately 3 minutes on each side. • Makes excellent Hawaiian style "Buffalo Wings" . Other Suggested Uses: Great for onion rings! Follow above directions.

Chinese Lemon Chicken 1 pkg. NOH Chinese Lemon Chicken Sauce Mix 1 lb. chicken (cut into 2" pieces) 1/2 cup water 1/4 cup flour 2 tablespoons vegetable oil salt & pepper • • • •

Combine NOH Chinese Lemon Chicken Sauce Mix with 1/2 cup of water and mix well. Lightly salt and pepper chicken pieces. Roll in flour and fry until done. On medium-high heat, bring the lemon chicken sauce to a boil while stirring constantly. Pour sauce over cooked chicken and serve. Optional: Pre-cooked fried chicken can also be used. Cut into 2" pieces and follow above directions

Hawaiian Barbeque Pork Ribs or Chicken 1 bottle NOH Hawaiian Barbeque Sauce 4 lbs. of spareribs, baby-back ribs or chicken. • • • •

Place meat in a large pot and cover with water. Boil for 30 minutes or until tender. Drain off water. Baste heavily with Noh Hawaiian BBQ sauce. Charbroil or oven-bake meat for 5 - 10 minutes, Enjoy!

Hawaiian Barbeque Beef Ribs 1 bottle NOH Hawaiian Barbeque Sauce 4 lbs. beef ribs salt & pepper • Salt and pepper ribs. Charbroil or bake until ribs are done. • Baste heavily with NOH Hawaiian Bar-B-Q Sauce. • Continue to cook for several minutes.

Ahi Poke

L u au Rec

ipe!

1 1 1 1

.4oz package NOH POKE MIX tablespoon Sesame Oil lb. Raw fish cubed into ¾” x ¾” squares. 1/4 cup diced green onions.

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Remove “ogo” (seaweed) from package and place in a bowl. Cover with water. Let stand for 2 – 3 minutes. Remove ogo from water and drain. Slice into ½” pieces. Place cubed fish in a bowl. Sprinkle ogo over fish. Add 1tablespoon sesame oil. Add poke seasoning: Gently mix well. Chill for at least half an hour before serving. Garnish with 1/4 cup diced green onions.

Hula Hula Chicken 1 bottle NOH Hula Hula Cooking Sauce & Marinade 1 whole chicken • Marinate 1 whole chicken or chicken pieces in Hula Hula sauce for 4-6 hours. (overnight for best results) • Grill or Rotisserie until golden brown and done. Suggestions: Excellent for stir fry, gravy, etc... see bottle for additional recipes.

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