Hawaii's Kitchen December 1998 Recipes

Recipes provided by KHON Fox 2

Airdate: December 6, 1998

Crunchy Potato Sandwich with Seared Blackened Ahi

Serves 2 6 oz of fresh Ahi fillet sashimi grade, cut to 2 pieces Some Cajon spices for seasoning the fish 2 pieces of raw potato 2 Tbs. vegetable oil 1 Tbs. corn starch 4 pieces pearl onions 2 Tbs. veal stock 3/4 Tbs. ponzu sauce 1/2 Tbs. unsalted butter Season fresh Ahi with Cajon spices and seared in a hot pan for 45 seconds on each side, set aside. Shred raw potato with the shredder, then rinse in a cold water to keep the natural color of the potato, then dry the potato with a dry cloth and sprinkle with corn starch. In a medium hot pan, pan fry shredded potato with some vegetable oil until both sides turn into a light brown, set aside. Replete again for 4 times to get 4 pieces of crispy potato. In another hot pan, sauteed pearl onions with just a dash of oil until the onions caramelize, then add veal stock and ponzu sauce, sauteed for one minute then add butter and turn of the heat. In a plate, lay one piece of crunchy potato, seared Ahi and another piece of potato, then drizzle with Ponzu Demiglace.

Pyramid Chocolate Mousse

Serves 4 4 oz bitter sweet chocolate 1 Tbs. unslated butter 2 egg yolks 6 oz heavy cream In a medium size stainless steel mixing bowl add chocolate and butter. Put on top of a boiling pot of water until the chocolate and butter are melted, set aside. Whip the heavy cream in a mixing bowl until the cream is stiff. Slowly add the melted chocolate by using folding method until mousse is smooth to a same color. Pour the mousse into a glass or any mold and chill for a few hours before serving. Garnish with some fresh berries.

Kataifi & Macadamia Nuts Crusted Black Tiger Prawns

Serves 4 8 pieces of jumbo black tiger prawns, peeled 1/4 Tbs. lemon juice Pinch of salt & pepper to taste 8 pieces of bamboo sticks 2 Tbs. all purpose flour 1 Tbs. corn starch 1 whole egg 4 Tbs. cold water 1 box of Kataifi (Shredded Firo Dough) or any thin noodles 4 cup of vegetable oil for deep fry Marinate the prawns with lemon juice, salt and pepper, the acid from the lemon juice will make the meat of shrimp crunchy. Skewer the prawns with bamboo stick then set aside. In a bowl combine flour, corn starch, egg and cold water together. Dip the prawn in the batter then wrap with the Kataifi, repeat to finish all the prawns. In a wok or deep fryer preheat the oil at about 375 F, then fry the prawns for a few minutes or until you get a light brown color and serve with pineapple vinaigrette. Garnish with pineapple and mixed salad Pineapple Vinaigrette Ingredients: 1/2 cup pineapple juice 1Tbs. sugar 1Tbs. white vinegar pinch of salt dash of Tabasco In a pot combine all ingredients together and bring it to a boil and simmer for a few minutes. Serve at room temperature.

Recipes provided by KHON Fox 2

Noh Foods
Edwin Noh - Founder & CEO
Raymond Noh - President
Ricky Ruff - Sales Manager Airdate: December 13, 1998

Chinese Barbecue (Char Siu)

1 Pkg. NOH Chinese barbecue (char siu) seasoning mix 1/2 cup water 1 1/2 lbs. pork or chicken Combine NOH Chinese barbecue mix with 1/2 cup of water and mix well. Marinate pork or chicken in sauce for at least 8 hours; overnight is best. Preheat oven to 350 F and cook pork or chicken in a roasting pan for 20 minutes on each side or until done. Occasionally baste meat with sauce. Option: Dry seasoning mix can be rubbed directly onto pork or chicken.

Chinese Roast Chicken

1 Pkg. NOH Chinese roast chicken mix 1 Tbs. water 1 - 2 lbs of chicken (whole or parts) Combine NOH Chinese roast chicken mix with 1 Tbs. water and mix well. Rinse chicken in water and pat dry. Rub sauce thoroughly onto chicken and let stand for 30 minutes. Preheat oven to 350 F. Bake chicken for 45 minutes or until done. Note: Dry seasoning mix can be rubbed directly onto the chicken.

Hawaiian Haupia (Coconut Pudding - luau dessert)

1 Pkg. NOH haupia luau dessert mix 1 cup water Combine NOH haupia luau dessert mix with 1 cup of water and stir until well blended. On medium heat stir constantly until mixture thickens and starts to boil. Then, pour onto a small, shallow pan or Jell-O mold. Let stand for several hours then cut into 1 1/2" squares. Refrigeration is optional. HAUPIA PIE: Follow above directions, pour the cooked mixture into a ready-made pie shell (graham cracker, vanilla, etc.). Let stand for several hours. Option: top with red cherries, sliced pineapple, etc. Suggestion: Makes an excellent cake topping / frosting.

Chinese Beef Tomato

1 Pkg. NOH Chinese beef tomato seasoning mix 1 cup water 1 round onion (sliced into 1/4" pieces) 1 bell pepper (cut into 1" squares) 1 cup celery (optional; cut into 1/4") 2 tomatoes (sliced into 1/2" wedges) 1 Tbs. vegetable oil 1 lb beef (sliced into 1 1/2" x 1/4" bite-size pieces) Combine NOH Chinese beef tomato seasoning mix with 1 cup of water and mix well. Heat 1 Tbs. oil in a large skillet or wok. Stir fry beef for 1 - 2 minutes then add the beef tomato sauce mix. Add onions, bell peppers, celery and continue to stir fry for 2 - 3 minutes. Add sliced tomatoes and cook for 1 minute. Serve.

Hawaiian Style Teri-Burger

1 Pkg. NOH Hawaiian style Teri-burger 1/2 cup water 1 lb ground beef or ground turkey Combine NOH Hawaiian Teri-burger mix with 1/2 of water in a large bowl and mix 3 well. Add ground meat and mix thoroughly. Shape into patties and fry or barbecue until done.

Teriyaki Meat Loaf

Pheheat oven to 350 F. Follow above directions, mixing Teri-burger seasoning mix, water and ground meat. Place seasoned meat into a slightly greased meat-loaf pan and bake for 45 minutes or until done.

"Aloha Meatballs" Hawaii Party Pupus

Pheheat oven to 350 F. Follow above directions, shape seasoned meat into 1" balls. Place onto baking sheet and cook for 20 minutes or until done. Serve with toothpicks.

Recipes provided by KHON Fox 2

Chef Guido Ulman
Executive Chef Hilton Hawaiian Village
Gingerbread House: Gale O'Malley
Executive Pastry Chef Hilton Hawaiian Village Airdate: December 20, 1998

Miso Tako

Serve as Pupu with Sweet Potato Chips 1 lb Tako, cooked, sliced thin 3 pcs. green onion, cut in angle 1/2" long Place in a bowl Miso Dressing: 1/2 cup mirin 1/2 cup white vinegar 1 Tbs red miso paste 1 Tbs white miso paste 1 tsp coleman mustard 1 ea. lemon juice Bring mirin and vinegar to a boil. With wire whip, wisk in all other ingredients until smooth. Add little water if too strong. Toss the tako and green onions with the dressing.

Scallops Ceviche

1 lb U-30-40 scallops or bay scallops 1/2 cup bell peppers (red, green, yellow) diced 1/2 cup Maui onions, diced 1 sprig fresh mint, chopped 1/2 bun fresh Chinese parsley, chopped 1/4 cup lime juice 1/2 cup vegetable oil salt & pepper to taste Boil 1 quart water, seasoned with salt. Add the scallops in the boiling water, quickly drain after 15 seconds into a bowl. Add all the remaining ingredients and toss together.

Royal Icing

1 lb confectioners sugar (sifted) 3 each egg whites 1/2 tsp cream of tartar Combine the sifted confectioners sugar and the cream of tartar. Gradually add the egg whites until you reach the desired consistency.

Boiled Icing

Water Icing 1 3/4 cup granulated sugar 3/4 cup water Merinque Mixture 1 3/4 cup granulated sugar 3/4 cup water 4 1/2 meringue powder Boil the sugar and water to 245degrees. Beat the meringue powder, sugar and water to a soft peak. Gradually add the sugar mixture to the meringue until you reach a "marshmallow fluff" consistency. Apply IMMEDIATELY.

Gingerbread House

yield 1 house 3 lbs honey 3 1/3 cup granulated sugar 18 cups bread flour ( 4 lbs. 8 oz) 2 1/4 Tbs baking powder 2 1/4 Tbs baking soda 4 1/2 tsp ground cinnamon 1 1/2 tsp ground cloves 1 tsp nutmeg 1 1/2 tsp ground ginger Bring the honey and sugar to a boil. Stirring constantly to avoid burning. Sift the dry ingredients together. Add the honey mixture to the dry ingredients on slow speed for approximately 5 - 6 minutes. Stir until the dough becomes dry and firm. Cover the dough with a towel and let the dough "rest" for 10 minutes. Divide the dough for (2) cookie sheet. Roll the dough 1/4 inch thick onto a four dusted parchment paper. Prick the dough with a fork to avoid blistering during baking. Brush the dough surface with milk. Bake at 375 degrees for 15 - 18 minutes. Check occasionally for blisters. While still hot, brush the baked dough with water icing. Notes: Prepare cardboard patterns that will utilize the allotted dough mixture. Roof patterns must extend beyond all sides of the building. Larger houses require interior supports. Excess dough may be used for fences, sidewalks, ets. The consistency of the raw dough should be near that of pie dough. If it is dry, adjust the mix with some cold milk. Decorations and assembly requires a thick royal icing. Be sure to paint the interior side of the roof with icing thinned with rum or suitable liquor. The alcohol dries the icing and keeps it dry. A moderate Royal Icing may be used for icicles. Other decorations may include candies, nuts, etc.

Recipes provided by KHON Fox 2

Frank B. Shaner
KINE Hawaiian 105 Airdate: December 27, 1998

Frank's Creamy Crab Cocktail

8 oz cream cheese, softened 8 oz canned crab meat, drained 2 Tbs minced Maui onion 2 Tbs minced fresh parsley 2 sprigs fresh parsley 1 ti leaf (for decoration) Crackers and sliced french bread Mix all ingredients, place onto plastic wrap in log shape. Roll, cover and refrigerate for about 30 minutes. On serving platter, place a ti leaf. Swirl cocktail sauce onto platter and leaf. Remove roll from refrigerator and place onto ti leaf. Garnish with fresh parsley sprigs, serve with crackers and french bread & cocktail sauce.

Baked Salmon with Honey Nut Glaze

2 - 3 oz fresh salmon filets, rinsed 1/4 cup honey 1/2 cup finely chopped walnuts salt/pepper to taste 2 ti leaves (decoration) Coat salmon filets with honey, salt and pepper lightly then dip onto chopped walnuts. Place onto foiled baking pan, drizzle any leftover honey and nuts onto filets and bake 350 degrees for 30 minutes. Serve on ti leaf.

Grand Raspberry Parfait

2 cups vanilla ice cream 1 cup frozen raspberries, defrosted 2 Tbs Grand Marnier liquor whipped cream Mix all ingredients in blender until creamy, Pour into parfait glasses and refreeze. When ready to serve, remove from freezer and top with whipped cream. Dessert can be garnished with fresh raspberry, if available.