Just thinking about it makes my mouth pucker.  It is getting harder to find common mangoes.  Common mangoes make the best pickled mango – better than Hayden or any other variety.  We also used to eat green or half ripe mango with shoyu, rice vinegar and black pepper.  It was so ono!  Ono enough to be worth the sore stomach after.

From Hawaiian Electric – they always share really good recipes on their monthly bills.

8 cups green mango slices
2 cups sugar
1 cup rice vinegar
1/4 cup Hawaiian salt
10 li hing mui

Put mango slices into a jar.  Combine remaining ingredients in a pot.  Bring to a boil; cool to lukewarm.

Pour over mangos.  Let stand for 24 hours, then store in refrigerator.

Recipe makes 4 quarts.

2 cup flour                                          1 block butter
1/2 cup oatmeal
6 T sugar                                            3/4 cup buttermilk  (or substitute with 3/4 cup
3/4 T baking powder                                                             milk + 2 T white vinegar)
3/4 T baking soda
1/4 T salt

Mix dry ingredients together in bowl.  Cut in 1 block of butter.  Mix in buttermilk and add raisins, cranberries, nuts, or whatever.

Mix on a flour board, roll out into a circle, cut into eigths (pie shaped wedges).
Bake at 375º for 20 minutes until light golden brown.

This one is for the measuring challenged people since it is so easy.  Kind of like Okinawan shoyu pork but SO much easier.  Put a chunk or chunks of pork butt in a slow cooker, add one can of tomato sauce.  Use the can as your measuring tool.  Add one can worth of sugar, then shoyu, then sake (wow!).  Toss in a couple pieces of crushed fresh ginger root.  Cook until soft and serve hot or warm with rice, yum…

Mrs. Tanaka used to make the best after school snack for her granddaughter, and my daughters would come home raving about the tuna and potato dish.  I have recreated it here:

Skin and cut raw potatoes into little logs.  Soak in slightly salted water, drain well, pat dry.

Open a can or 2 of tuna – I like the Coral brand in oil – but any brand will do.

Put a tablespoon of vegetable oil (or use the oil from the can of tuna) in a pan and stir fry the potato logs until almost cooked.  At this point you can add ginger, garlic, or whatever you want.  I usually keep it simple and don’t add anything.

Drain and add the tuna meat from the can.  Add mirin or brown sugar (about 1 TBS or more) and soy sauce (about 2 TBS or more).  Optional:  add a tsp of hon dashi or saimin base powdered seasoning.

Using a wooden spatula, mix from the bottom gently, let simmer for a few minutes.

Serve with hot rice and enjoy!

Cut a papaya in half and remove seeds.

Score inside with a fork.

Squeeze the juice from a lemon (half or whole – up to you) into papaya.

Add dollops of Lemon Yoplait Yogurt.

Top with thin slices of apple banana and enjoy!

optional:  sprinkle granola of your choice on top of the yogurt.

Mahalo to Pat Reilly of East Oahu Realty for this quick, healthy, ono recipe!

another papaya recipe from Jan Tsukazaki (creator of Zippy’s apple naples) :

Halve papaya and remove seeds.  Squeeze fresh lilikoi juice with a few seeds into cavity.  The sweet tartness of lilikoi and the mellowness of papaya rejoice together.