ISO: ISO Huli Huli chicken recipe. Does anyone have a recipe they like? Have been in Maui this

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Yes I use the shrimp paste. I buy the little plastic bottle/jar. I put the opened jar in a couple of

Plastic bags in the refrigerator - it smells awful. Curries don't seem right without a tiny bit. It keeps for years.

 
In Thailand they say shrimp paste "smells like hell, tastes like heaven." Big umami impact.

 
Shoot, no, I didn't get to try any of those dishes,

but Chicken Long Rice, Namasu, and Chili Pepper Chicken all sound great to me! Clearly I need another trip to the islands. smileys/wink.gif

And yeh, I figured brown rice was more for the tourists. smileys/wink.gif

 
Oh yeh, this sounds seriously "broke da mouth". Going to make this as well.

Will try to find the Hawaiian chili peppers here in California, or google to see if there's an acceptable substitute.

 
Pat, go to this link

You can see this "bird" chili in this link- the bush is the background photo for the home page when you pull up the link. If you scroll down some you will see the bush in a photo on the right hand side. The chilis are small and stand straight up. They are first green then yellow then they turn bright red. I'm sure somewhere along the way you can find a good sub. Just use fresh chilis though- don't use dried or just seeds.

http://www.agroforestry.net/scps/Chili_Pepper_specialty_crop.pdf

 
Yup, that is the one Ang. Here is another use for them

I make hot oil. I take a handful of the little red buggers, slit them open and add to a pan containing 1/2 gallon of olive oil. I simmer for about five minutes, let come to room temp, strain out the peppers/seeds and bottle the oil to use in any number of ways.

 
Gosh, they are so cute (standing up so straight like that!). Wonder if we can grow them here.

Thanks for the link, Cathy, will go on a mission to find some, or at least a suitable substitute.

 
Thanks, Ang, will keep an eye for them. Cathy, I'm betting they'll grow here as well. Why not

try it, eh?! smileys/smile.gif

 
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