Cooking Sauces and Marinades Made with Fresh, Whole Ingredients

Kaʻū Orange Sauce

Legend:

uCook with ease!

Quick and easy and created for those with busy lifestyles or days when you want a fast, but delicious meal.

uCook with flair!

These recipes may have more ingredients or steps to the procedure. Enjoy them when you have more time for preparation and cooking.

Ingredients:

  • Tomato (small dice)1¼ c
  • Tomato sauce¼ c
  • Kaʻū Orange Sauce¼ c
  • Lime juice1 Tbl
  • Cilantro (chop)1 Tbl
  • Garlic (mince)½ tsp
  • Jalapeno (mince)to taste
  • Kosher salt¼ tsp
  • Rice vinegar (optional)2 tsp

 

Procedure:

  • Combine all ingredients and mix well
  • Refrigerate 2-3 hours before serving

Ingredients:

  • Kaʻū Orange BBQ Sauce
    • BBQ sauce1 c
    • Kaʻū Orange Sauce½ c
    • Orange rind (optional)½ tsp
  •  
  • Kalua pork (shredded)¾ c (6 oz)
  • Kaʻū Orange BBQ Sauce¼ c or as desired
  • Mozzarella (shredded)6 Tbl
  • 6” Flour tortilla2 pcs
  • Kaʻū Orange Salsaas desired
  • Sour creamas desired
  • Guacamoleas desired

 

Procedure:

  • Combine BBQ sauce, Kaʻū Orange Sauce, and orange rind and mix well
  • Combine kalua pork and Orange BBQ Sauce and heat in a saute pan or microwave and reserve
  • Place 1 tortilla in a large Teflon pan over medium heat
  • Evenly sprinkle 3 Tbl of mozzarella cheese on tortilla
  • Spread BBQ kalua pork evenly over tortilla
  • Sprinkle remaining cheese evenly over BBQ kalua pork
  • Place the second tortilla on top, flip, and cook an additional 1-2 minutes
  • Remove from heat and cut into quarters
  • Top with Kaʻū Orange Salsa, sour cream, and guacamole

Ingredients:

  • Stir-Fry Sauce:
    • Kaʻū Orange Sauce½ c
    • Hoisin Sauce½ c
    • Ketchup½ c
    • Chili flakesto taste
    • Rice vinegar2 tsp
  •  
  • Vegetable oil2 Tbl
  • Chicken leg meat (1” dice)8 oz
  • Cornstarch2 Tbl
  • Broccoli (blanch)¼ c or as desired
  • Carrots (slice and blanch)¼ c or as desired
  • Choi sum (cut and blanch)¼ c or as desired
  • Shiitake (quartered)⅛ c or as desired
  • Tofu (1” dice)¼ c or as desired
  • Stir-fry Sauce⅓ – ½ c Tbl or as desired

 

Procedure:

  • Combine Kaʻū Orange Sauce through rice vinegar, mix well, and set aside
  • Coat chicken with cornstarch and set aside
  • Heat oil in a medium-sized Teflon pan over medium heat
  • Place chicken in a pan and saute for 3 – 4 minutes or until chicken is cooked
  • Add vegetables and stir-fry sauce and toss well
  • Cook until vegetables are heated through and serve

Ingredients:

  • Vegetable oil1 Tbl
  • Spam (cut 8 slices per can)4 pcs
  • Kaʻū Orange Teriyaki Sauce (slightly thickened)⅓ – ½ c
  • Rice, cooked4 oz each musubi
  • Orange Aioli2 tsp – 1 Tbl each musubi
  • Nori (halved)4 pcs (1 each musubi)

 

Procedure:

  • Heat oil over medium heat and lightly brown Spam on both sides
  • Remove Spam from pan and coat well with Kaʻū Orange Teriyaki Sauce
  • Lay one piece nori flat and place musubi maker on the nori
  • Place 4 oz rice in musubi make and press to shape
  • Evenly spread 2 tsp – 1 Tbl Orange Aioli over rice
  • Place Spam on rice and wrap with nori

Ingredients:

  • Kaʻū Orange Teriyaki Sauce⅓ c
  • Chicken leg meat (2-oz cut)4 pcs
  • Kaʻū Orange Teriyaki Sauce (thicken)⅓ c
  • Rice, cooked4 oz each musubi
  • Orange Aioli1 Tbl each musubi
  • Nori (halved)4 pc (1 each musubi)

 

Procedure:

  • Combine ⅓ c Orange Teriyaki Sauce and chicken, place in a Ziploc bag, and marinate 1-2 days
  • Place chicken on a pan and bake at 350°F for 7-8 minutes or until cooked
  • Coat chicken well with thickened Orange Teriyaki Sauce and set aside
  • Lay one piece nori flat and place musubi maker on the nori
  • Place 4 oz rice in musubi maker and press to shape
  • Evenly spread 1 Tbl Orange Aioli over rice
  • Place chicken on rice and wrap with nori

Ingredients:

    Crust:

  • Graham cracker crumbs¾ c
  • Sugar2 Tbl
  • Melted unsalted butter2 Tbl
  •  

    Filling:

  • Cream cheese32 oz
  • Sugar½ c
  • Orange zest2 tsp
  • Egg yolk4
  • Cornstarch4 Tbl
  • Kaʻū Orange Sauce (strained)½ c
  • Semi-sweet chocolate7 oz
  • Kaʻū Orange Sauce (strained)2 Tbl
  •  

    Topping:

  • Semi-sweet chocolate3 oz
  • Kaʻū Orange Sauce (strained)2 Tbl
  • Heavy cream2 Tbl

 

Procedure:

  • Combine first 3 ingredients in mixing bowl and mix well
  • Line a Springform or cake pan with parchment or wax paper
  • Press graham cracker evenly in pan and refrigerate until needed
  • Combine cream cheese, sugar, and orange zest in a bowl and mix until smooth
  • Mix in one egg yolk at a time
  • Add cornstarch and ½ c Kaʻū Orange Sauce
  • Melt chocolate and 2 Tbl Kaʻū Orange Sauce over medium heat
  • Fold chocolate into cream cheese mixture
  • Pour onto prepared crust and bake at 275° F until center of cheesecake is firm to the touch
  • Melt chocolate, Kaʻū Orange Sauce, and heavy cream over medium heat until smooth
  • Pour evenly over cream cheese mixture
  • Let rest at room temperature 30 minutes and refrigerate 1-2 hours before serving

Ingredients:

  • Mayonnaise4 oz
  • Kaʻū Orange Sauce4 Tbl
  • Orange zest½ tsp
  • Chopped garlic¼ tsp
  • Rice vinegar½ tsp
  • Cilantro2 tsp

 

Procedure:

  • Combine and mix all ingredients well

Ingredients:

  • Butter3 Tbl
  • Vegetable oil1 Tbl
  • Shrimp (21/25)10 pcs
  • Saltto taste
  • Garlic (mince)1½ Tbl
  • Red chili flakes⅛ tsp
  • Paprika⅛ tsp
  • Sherry wine1 Tbl
  • Orange juice1 Tbl
  • Kaʻū Orange Sauce3 Tbl
  • Parsley (chop)2 tsp

 

Procedure:

  • Season shrimp and set aside
  • Heat butter and vegetable oil in a saute pan over medium heat
  • Add shrimp and cook on each side for 1 minute
  • Remove shrimp from pan
  • Add garlic and chili flakes to pan and cook for 1 – 2 minutes
  • Add paprika and sherry wine and cook for 30 seconds
  • Add orange juice and Kaʻū Orange Sauce and reduce to proper consistency
  • Add shrimp and parsley and toss well to combine

Ingredients:

  • Chicken leg meat (1½” cube)12 oz
  • Kosher salt½ tsp
  • Cornstarchas needed
  •  

  • Vegetable oil1½ Tbl
  • Garlic (mince)1 tsp
  • Ginger (mince)1 tsp
  • Salted black beans (chop)2 Tbl
  • Orange juice2 Tbl
  • Orange zest (optional)½ tsp
  • Shoyu¼ c
  • Kaʻū Orange Sauce½ c
  • Chili flakespinch
  •  

  • Kai choy (blanched and sliced)2 Tbl

 

Procedure:

  • Season chicken, coat with cornstarch, and set aside
  • Heat oil in medium sized teflon pan
  • Brown chicken over medium heat for 2-3 minutes on each side
  • Remove chicken from pan; add garlic, ginger, and black bean and cook for 1 minute
  • Add orange juice through chili flakes and combine well
  • Simmer until proper consistency
  • Add chicken and kai choy; toss well to combine

Ingredients:

  • Fish (5 oz, ½” thick)2 pcs
  • Kaʻū Orange Teriyaki Sauce¼ c
  • Flouras needed
  • Egg (scrambled)1
  • Panko1 c
  •  

  • Vegetable oilas needed

 

Orange Teri Mayo

  • Mayonnaise½ c
  • Kaʻū Orange Teriyaki Sauce3 Tbl
  • Tobiko (optional)½ tsp

 

Kaʻū Orange Teriyaki Sauce (Yield: 7 c)

  • Kaʻū Orange Sauce3 c
  • Aloha shoyu3 c
  • Brown sugar1½ c
  • Orange zest2 tsp
  • Kosher salt1½ tsp
  • Combine all ingredients and let sit for 30 minutes or longer before using

Procedure:

  • Place fish and Kaʻū Orange Teriyaki Sauce in a Ziploc bag and marinate for one day
  • Remove fish from marinade and pat dry
  • Coat fish lightly with flour
  • Coat fish with egg
  • Place fish in panko and coat both sides well; set aside
  • Place enough oil in pan to reach ¼” depth
  • Heat oil over medium heat
  • Place fish gently in heated oil and dry for 2-3 minutes on each side or until golden brown
  • Remove fish from pan and place on paper towel
  • Combine mayonnaise, Kaʻū Orange Teriyaki Sauce, and tobiko and mix well
  • Serve over fish

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