Aloha Wahine Jezebel Sauce

Our Aloha Kitchen

All My Rice Crackers (On Top of the Fridge)

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Julie’s Aloha Wahine Jezebel Sauce

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As a Dipping Sauce, Marinade, or Glaze…

Great with any Asian or Polynesian Foods

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Excellent as a Glaze on Chicken, on the Grill

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Delicious in our Chicken Rice Noodle Bowl

Topped With Thai Basil

Leftovers Turned Into The Chinese Wan Symbol

Our last name is Whann, pronounced the same as Wan, the Chinese Symbol Above.

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Here we took our leftovers even further and turned them into Spring Rolls.

Julie’s Aloha Wahine Jezebel Sauce Chicken and the Leftover Vegetables

A Great Lunch, Snack, or Dinner

(Recipes Down Below)

This was my delicious mess. 🙂

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Also, Check Out My:

Julie’s Jezebel Sauce

For All of My Different Jezebel’s

(If you would like to read the history of Jezebel Sauce then click on my Julie’s Jezebel Sauce link above.)

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AND, Click Here For:

An Oriental Jezebel

AND,

An Old Florida Jezebel (Sauce)

AND,

One HOT Jezebel for Breakfast (Sauce, That is.)

AND,

Click Here For: More of Julie’s Jezebel Recipes to Enjoy

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Aloha!

‘O Julie Ko’u Inoa’

My name is Julie.

(In our backyard in Honolulu, 1988 with Gordon and Veronica.)

I created this very special Sauce/Glaze/Marinade as a tribute to the Hawaiian culture that I love. We lived on the island of Oahu for 13 beautiful years. Even though we left in 1999, we still carry the foods and culture with us in our daily lives. Here is yet another example of that.

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Here I am on The Big Island of Hawaii, 1987, pregnant with Veronica and exploring the Volcano.

You can see it smoking behind me.

Here Gordon is looking for the Green semi-precious stones found in the lava.

It’s funny but the tour guides will instill in you the fear of taking any of the lava rocks, claiming that it will bring you bad luck. Even telling you stories of mainlander’s that have sent the lava rocks back to them that they took because of all the bad luck they received…. Well, they sell lava in the gift shops that tourists then buy. So, exactly how bad luck is it to own this lava rock?

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Here Gordon and I are on the island of Kauai at The Fern Grotto.

It is the wettest spot on Earth. It rains everyday here.

Which is why everything is so beautiful and green.

The Humpback Whale’s are artwork that I bought at a gift shop.

They are made with the black sand beaches of The Big Island.

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Jezebel Sauce is very close to my heart as it is a condiment that I grew up eating in the south. Therefore, I just combined my love of both, and that is when my Aloha Wahine Jezebel Sauce was born.

I hope you love it as much as we do.

At Waimea Falls, Haleiwa, Hawaii

Aloha and Mahalo,

Julie Lancaster-Whann

Julie and Gordon in the Dole Pineapple Fields

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Making and Canning Julie’s Aloha Wahine Jezebel Sauce

Ingredients:

4, 12 Ounce Jars of Pineapple Preserve Topping

3 Jars, 17 Ounces, of Mango Jam

3, 20 Ounce Cans of Crushed Pineapple, or thereabouts

6 Tablespoons Spicy Sriracha Sauce

4 Tablespoons S&B Oriental Hot Mustard Powder

2 Tablespoons Wasabi Paste

(Or thereabouts. Use as much or as little as you like.)

4 Teaspoons of Fine Hawaiian Sea Salt (Or any that you prefer.)

1/2 Cup Flaked Coconut

1/4 Cup Coconut Sugar

Pink Food Coloring

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You will also need some canning jars and lids.

We will get to the canning after we make the recipe.

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All of Our Ingredients

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You will also need a large pot to make the Aloha Wahine Jezebel, and a pressure cooker/canning pot.

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(I can’t believe Gordon bought Del Monte and not DOLE.)

The first thing I did was to place my pot, pictured above, on a medium heat. I then added my jars of Pineapple Preserves, and Mango Jam. I want everything to melt and mix together. I placed my cans of Crushed Pineapple into a sieve and captured the juice below it in a cup. (I didn’t want to make this thick sauce too runny. Never throw out juice you don’t use. You can always add it to other things or just drink it.) 🙂

Pineapple Preserves, Mango Jam, and Crushed Pineapple

Stir to make sure nothing sticks to the bottom of the pot.

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Now, It’s time to add the Hawaiian Sea Salt.

This is a very nice fine salt that we use in many of our foods.

Next Comes THE HEAT!

(Not all heat is RED. Sometimes it’s Pea Green and Yellow.)

The tall squeeze bottle is a Spicy Sriracha Sauce. We were so thrilled to find it at our local Asian Supermarket. I suppose it is something of a mustard. Regardless, you can eat it on most anything.

Adding the Sriracha and Wasabi Paste

I LOVE This Powdered Oriental Mustard!

It is HOT and good!

If you are worried about too much heat, then just add a spoonful here and there and taste as you do.

Stir Together and Taste

Continue on Medium Heat…

Now For Our Coconut Sugar and Flaked Coconut

Just Add to the Pot and Continue to Stir Together

Add as much of the Flaked Coconut as you like.

My PINK Food Coloring

Just a few drops to turn it that beautiful tropical PINK!

It’s at this stage that you want to decide whether your Jezebel is to your liking. Does it need more this, or more that? Or, is is perfect just how it is?

It is a beautiful color and flavor. You also want a nice thickness to it. If it is a bit runny then just continue to allow it to simmer on the stove top, while stirring to make sure it doesn’t burn on the bottom. You could even turn up the heat to a Medium-High if you like. But, stir constantly.

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I washed my jars in the dishwasher, removing them and placing them onto this tray, without touching the insides of them. That way, they stay sterile. My Aloha Wahine Jezebel is ready! 🙂

I have all of my supplies on the counter, cleaned and ready.

Nice and Thick!

(It is at this point that I enlist the help of Gordon because I enjoy the photography portion more than I do the canning portion.)

Fill the jars with the Jezebel leaving about 1 inch of head space which is the space from the top of the sauce to the top of the jar. This space is needed to create a vacuum when the jars are in the boiling water.

The Jars Are Ready For The Next Step

Wipe the top of the jar clean with a wet paper towel.

This will create a good seal between the lid and the jar.

Place the lids in water that is heated just under a boil for about 10 min. to loosen the rubber seal and sterilize the lids. Using a magnetized stick, remove the lids from the water and place them on the jars.

Place the ring around the jar just snug and not tight which will allow the air to escape creating a vacuum. Place the closed jars under water where you should see bubbles leaving the jars. Boil the jars for 15 min. This is the canning process.

(Just ignore my baked beans and dinner cooking.) 🙂

When 15 min. are done, remove the jars with the tongs and place on a hand towel to cool.

You should begin to hear the jars pop as the vacuum pulls the lid down. Some jars don’t have a button top and will not pop, but will be in the down position. Any jar that didn’t pop or lid not in the down position needs to be re-done. It could be that the jar didn’t have a good seal, or there isn’t enough head space. Use a new lid, check the seal by wiping the top of the jar, and remove a touch of the sauce. Place the jar back under water and boil again for another 15 min. until sealed.

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Now that my Aloha Wahine Jezebel Sauce is done, check down here for future recipes.

Aloha!

Julie (Kulii)

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Recipes For My Julie’s Aloha Wahine Jezebel Sauce

Start Here:

Aloha Wahine Jezebel Grilled Chicken with Rice Noodles and Vegetables

Ingredients:

3 Chicken Breasts – flattened to 1/2 to 3/4 inch

1 Cup Aloha Wahine Jezebel Sauce

(See Recipe Above)

20 Small Carrots – sliced into small rounds

3 to 4 Garlic Cloves – chopped to a mince

2 Tbsp. Fresh Ginger – grated

1/2 Cup Yellow Chives – chopped to 1/2 inch sections

6 Green Onions – sliced thinly

1/2 Cup Pickled Yellow Radish – sliced into rounds and then halved

Bag of Rice Noodles (14 ounces)

~3/4 Cup Sesame Oil

2 Tbsp. Olive Oil

1/2 Cup Red Bell Pepper – sliced and then chopped into medium sized cuts

3 Tbsp. Honey

Salt to taste

1/4 Cup Parsley – chopped

1/4 Cup Whole Cashews

Zest of 2 Limes

Juice of 2 Limes

1/2 Cup Enoki Mushrooms

Garnish with Thai Basil Sprigs

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Remove your chicken breasts and rinse with cold water to remove any blood and bone pieces. Remove any pieces of loose fat with your knife as well. Set the breasts aside on paper towels.

Here are the Pickled Radish, and Yellow Chives that we used.

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Place a chicken breast into a large plastic bag and spray with olive oil to help the chicken slide as it is being flattened.

Using a kitchen mallet, firmly hit the chicken breast starting at the center and working your way out. Continue until your chicken is ~1/2 inch thick.

Place the flattened chicken on a plate to later be grilled. Here you can see the difference in size flattening the chicken makes. This is done to help evenly cook the chicken and to help the sauce from running off.

Flatten the other two chicken breasts and place all the breasts smooth side up on the plate.

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Preheat your grill to medium high heat for about 5 min. to ensure a good initial sear of the chicken. Spray the grill grates with a high temperature oil to help the chicken from sticking.

We Used a Cooking Oil Spray for the Grill

While the grill is heating, pour a little of your Aloha Wahine Jezebel Sauce over the smooth side of the breasts and coat with a sauce brush.

You always want to cook the presentation side first. When flipped, this allows you to place more of the sauce on top as the underside cooks making for a great presentation.

Here I am cooking the smooth side down of the chicken. This is a great time to now lightly coat with sauce the other side of the chicken. After about 8 minutes, and you have a good sear on the chicken, turn the chicken over onto a new area of the grill. Doing this will ensure a good sear.

Hear you can see the nice grill marks on the chicken’s presentation side. Now, add more of your Aloha Wahine Jezebel Sauce to the chicken and turn your heat down a touch to let the sauce cook down and become thick and sticky.

Here you can again see the cooked chicken which should be ~160’F. I don’t use a temperature probe as I have been doing this so long. I gauge the chicken’s internal temperature by how stiff the chicken is. At this point the chicken will be very stiff when picked up have just a slight bend to it. When set aside for about 10 min., the chicken’s super heated (~350’F) outside juices will flow back to the center of the chicken cooking it further to ~165’F where chicken is safe to eat. This flow of juices is why you don’t cut the chicken shortly after removing it from the grill as the juices will just flow out and onto your cutting board.

A little bit of a mess, but it is well worth it.

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Letting the chicken rest.

Slice your juicy chicken into long 3/4 inch strips… and see, no juices running out onto the cutting board.

Slice all chicken breasts the same way.

Be sure to have a bit for a job well done!

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While the chicken is cooking and resting, slice your carrots into rounds.

Then slice your garlic to a mince size.

Like So

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Here we washed the yellow chives and parsley.

Peel your fresh ginger with a spoon as shown and slice your yellow chives to 1/2 inch slices.

Then slice your green onions thinly.

Now, slice your pickled radish into thin rounds then slice them in half.

The Year of the Tiger

Here are the noodles we used.

Cook as the bags instructions… Heat to a boil enough water to submerge the noodles. Place the noodles in the water for around 1 to 2 min.

Remove the noodles and place them in a colander and rinse with cold water to stop the noodles from cooking.

Using kitchen shears and tongs, lift up a section of noodles and slice the noodles into three inch sections. Do this for all the noodles.

Once the noodles are all cut, add ~ 3 Tbsp. of sesame oil to your noodles to help prevent them from sticking. Also pictured is the honey I brought from Jordan. It is very dark and flavorful. It tastes like our honey, yet a bit different. A very unique taste.

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Place your olive oil in a large wok and heat to medium high.

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Slice your bell pepper in half and remove the stem and seeds.

Slice the bell pepper into long strips…

and then into a medium dice as shown.

Now that the wok and olive oil are heated, add your carrot rounds to the wok.

Then add your freshly grated ginger to the carrots.

Mix the ingredients with a spatula and let them cook for a few minutes.

Now add your garlic to the wok and if needed, add some more olive oil to prevent the items from sticking.

Let those ingredients cook for another few minutes, then add your diced bell pepper.

Now, your honey to the wok and mix well.

Add some salt (~1/4 tsp.) to enhance the honey and natural sweetness of the carrots and bell pepper.

While the vegetables are cooking in the wok, slice your green onions thinly.

Then slice your parsley.

(Although I am the main photographer, I also cook, and help when needed.)

Remember to mix your wok’s ingredients and cook them until slightly tender.

When cooked and still slightly tender, add your noodles to the wok.

Turn the heat down to low.

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Add your parsley and yellow chives.

Also add your pickled radish and cashews to the wok.

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Now it’s time for the lime zest, and lime juice to be added here.

Carefully mix all the wok’s ingredients.

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Add more of your sesame oil to the noodles and again mix well.

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Adding our Enoki Mushrooms

Here I felt the noodles needed more sesame oil.

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Store in an Airtight Container and Refrigerate

(We made the Chicken and the Noodles the day before we were going to eat them.)

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The Next Day:

When ready, place your chilled noodles into your serving bowl using tongs or two salad spoons.

Top the noodles with your Aloha Wahine Jezebel grilled chicken slices…

and garnish with your Thai Basil… delicious!

To Be Eaten Warm Or Cold

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Shown are some great plating ideas.

The upper left is the symbol for the name Whann in Chinese.

Makes Excellent Leftovers

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We also turned our leftover Chicken and Noodles into Spring Rolls.

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A Repeat of our Aloha Wahine Jezebel Chicken

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Delicious Eaten Just as They Are

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Here we did turn them into Spring Rolls

What I love about Spring Rolls is that they are kind of like making tacos. You can create your very own and make it to you liking. They are also a great way to eat leftovers.