Hari's Kitchen is produced by KHON Channel 2 - Hawaii.

1 lb fresh white fish, cubed 1/4 inch 1 cup fresh lime juice 1 cup chopped tomato 1 cup chopped onion 1/4 cup chopped cilantro 1-2 chopped chili pepper 1 tsp salt 1 tsp pepper Marinate fish in 1/2 of lime juice for two hours, drain mix with rest of ingredients and serve with sliced avocado and tortilla or taro chips.

1 quart water 2 Tbs toasted ground cumin 1 bay leaf 3 Tbs granulated garlic 8 toasted chile guajillo 3 Tbs tomato paste 2 Tbs vegetable base In a large pot, cook all of above for approximately 1 hour. Puree and simmer for 15 minutes. Use as topping for enchiladas and burittos.

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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.

Turtle Bay Hilton
Executive Chef Daryll Hersche

Airdate: February 9, 1997

2/6 oz. Mahi Mahi Pesto Mix 1/4 c.Parsley (chopped) I tbsp.Unsalted Butter 2 cloves Garlic 1/2 oz.Sesame Seed Oil 1 oz.Shoyu Sauce 1/2 pc.Hawaiian Chili Pepper 1 tsp.Fresh Ginger 1/4 c. Green Onion Sauce: 4 oz. Liquid left from steaming fish 1/2 tsp. Corn Starch I tsp. White Wine Combine all the pesto in a bowl w/a whip; place evenly on top of fish. Place fish on a dish which can hold approx. 4 oz. of liquid. (This liquid hill be left in dish after fish is steamed.) Take pan which will hold size of dish. Fill pan 1/4 of the way w/water then place dish inside (water should not overflow into the plate). Cover the whole pan w/aluminum foil. Place on high heat & steam approx. 5 min. & check fish for doneness. Remove fish from the pan then place the fish on a separate plate w/vegetable & starch. The liquid left on the plate will be for your sauce. Place liquid in pan, reduce a quarter of the way. Just before pulling from the fire combine white wine & cornstarch & pour in the liquid, it thickens the sauce. Then ladle over fish.

2 Egg Yolks 2 c. Vegetable Oil 1 tbsp. Dijon Mustard I oz. Lemon juice 1 tsp. Salt 1/4 tsp. White Pepper Place all ingredients in a bowl w/exception of vegetable oil. Add oil slowly, whisking vigorously to form mayonnaise. Dressing: 1/2 c. Mayonnaise 3 tbsp. Fresh Lemon Juice 1 tsp. Schallots or White Onions (finely chopped) 1 tsp. Basil (finely choped) 3/4 tsp Honey Take 1/2 cup of mayonnaise and place it in mixing bowl. Place balance of ingredients in bowl and mix together to form dressing. 2 oz Hearts of Palm Blanch in boiling water w/salt for approx. 2 min. Place in cool water then remove and dry Leafy lettuce on a plate (desired arrangement) Arange hearts of palm and leafy lettuce on plate and ladle on dressing.

Hari's Kitchen is produced by KHON Channel 2 - Hawaii.

1 12 lbs Ahi 1 pkg hard tofu 1/2 cup round onion, diced 1/2 cup green onion, diced 1/2 cup celery, diced 1/2 cup grated carrots 1 clove garlic, crushed 3 tsp oyster sauce 2 tsp shoyu 1 tsp garlic salt Cut tofu into 1 inch squares. Chop Ahi into small pieces. Mix all ingredients in a large bowl. Shape into patties. Fry in large pan over medium heat until golden brown. Serve hot. 10 servings.

2 lbs shrimp 1 Tbs salt 2 single stalks of green onions 2 tsp sugar 2 chili peppers, finely chopped Mix all ingredients into large bowl. Marinate shrimp for 1-2 hours. Cook in pan over low heat until red. Serve hot. 2-4 Servings.

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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.

Nori (preferably sushi nori) furikake Rice (salt to taste) Cucumber, kamaboko, Takuwan (cut to fit width of nori) BBQ meat or chicken (or any other meat) 1) Mix rice with furikake. 2) Spread rice out on nori leaving approximately 112 inch on top edge. 3) Lay all ingredients in the middle and roll like maki sushi.

1 cup water 1/4 cup sugar 1/4 cup shoyu 1 Tbs mirin (optional) 2 eggs 1 medium onion, sliced 1-2 pieces chicken katsu or tonkatsu, sliced Green onions, for garnish 1) Saute onions in frying pan until tender. 2) Add shoyu, sugar, mirin and water. Simmer for a few minutes. 3) Add katsu and simmer 5 more minutes. 4) Scramble eggs and pour over katsu and onion mixture. 5) Turn down heat; cover and simmer 3-5 minutes. 6) Serve over hot rice and garnish with green onions.

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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.

1 Pork Shoulder or Butt 2 Tbs Hawaiian salt 3 Tbs shoyu 1 Whole Banana Leaf, cut in half 4-5 Ti Leaves, de-boned Tin Foil & Standard Roasting Pan Preheat oven 375 degrees, place banana leaf with thicker stalk on bottom of roasting pan. Be sure to put dull side of leaf face down. Place pork on shiny side of banana leaf. Sprinkle Hawaiian salt evenly over the pork, then pour shoyu with the same technique. Take 3 ti leaves placing shiny side face down covering the entire pork horizontally. Use the remaining ti leaves to fill and cover the top of pork. Secure the meat with the other half of the banana leaf with dull side up. Cover the entire pan with tin foil making sure all sides are securely tucked. Place in oven for 2 hours, turn down heat to 325 degrees for another 3 hours, turn off the heat for the last hour- allowing meat to sit.

1 package cooked Tako, cut sashimi style 1/2 cup shoyu This is to be soaked for one hour. 1 Pork Butt (2-3lbs), cut in 1x2 inch squares 3 palm size Taro leaves (luau leaves) cleaned 1 two tier steamer aluminum pans & tin foil METHOD: Fill 3/4 of steamer with water. Bring to a high boil. Spread three luau leaves on top of each other with nice side down adding one piece of pork with tako sliver on top of pork. Then fold right side in, followed by left side (rolling securely). Be sure the mini laulau is rolled tight. Put mini laulau in aluminum pan and cover tightly with tin foil. Stack evenly in steamer. Cooking time is 3 1/2 - 4 hours. Check water periodically, add water if needed.

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