Hawaii's Kitchen June 1998 Recipes

Recipes provided by KHON Fox 2

Tom Vu
SaiGon Cuisine Airdate: June 7, 1998

Lemon Grass Shrimp

Serves 2-4 12 oz tiger shrimp 3 stalks fresh lemon grass 7 cloves garlic 1-2 pieces whole Hawaiian chili pepper 1/4 cup green onions 1 tsp fish sauce 1/2 tsp sugar Clean and devein shrimp, leaving shell on. Mince garlic, chili pepper, green onions and lemon grass. Use only the white part of the lemon grass stem. Coat pan with cooking oil and heat on high. Add shrimp. Immediately remove and drain. Saute garlic, lemon grass and chili pepper. Add shrimp, sugar, fish sauce and green onions. Saute till shrimp is cooked.

Taro Tapioca Pudding

Serves 8 - 10 1 lb Hawaiian taro 1/2 lb tapioca pearls 1 3/4 cup coconut milk 2 3/4 cups cold water 2 cups sugar Soak tapioca pearls in cold water for 15 minutes prior to cooking. Boil taro whole for 2-3 minutes before peeling. Peel and cube cooked taro. Combine coconut milk and water in a pot and bring to a boil. Add taro and continue to boil for 10-15 minutes or until taro is soft to the touch. Stir constantly. Add sugar and tapioca pearls. Boil on low heat until tapioca pearls are clear. Serve warm or cold.

Tomato Basil Mahi Mahi

Serves 2 - 4 16 oz Mahi Mahi fillets 2 1/2 cups tomatoes. diced 1/2 cup fresh basil leaves, chopped 1/3 cup red shallots, sliced 1/4 cup onion, diced 1/4 cup garlic, chopped (approx. 5 cloves) 2/3 cup chicken stock 2 Tbs tomato paste 2 Tbs fish sauce 1 Tbs vinegar or lemon juice 1 Tbs sugar Coat pan with cooking oil and pan fry Mahi Mahi fillets until golden brown. To prepare sauce, saute garlic and shallots in pan. Add onion, tomato paste, fish sauce, vinegar or lemon juice and sugar. Stir in chicken stock and simmer until sauce thickens. Remove from heat and add basil. To Serve, top Mahi Mahi fillets with generous helping of tomato basil sauce. VEGETARIAN OPTION: Substitute Mahi Mahi fillets with deep fried tofu and use vegetable stock in the sauce.

Recipes provided by KHON Fox 2

Airdate: June 14, 1998

Haulolo

4 count 13 oz cans coconut milk 5 cups water 2 1/2 cups corn starch 2 lbs kulolo, cut into 1/2" chunks In a large sauce pan combine all ingredients (except Kulolo) and mix well until there are no lumps. Place on medium heat and stir constantly for about 20 minutes. Place Kulolo evenly in the bottom of a half sheet pan or two 9 inch by 13 inch cake pans may be used. Take Haupia mixture and pour over kulolo. Let chill for 2 hours before cutting and serving.

Ho'i'o Salad

1 bunch ho'i'o, cut into 1" pieces & blanched 1 large tomato, cut into thin wedges 1 medium red onion, thinly sliced 2 cups ulu, steamed & sliced 8 oz fresh ogo Combine all ingredients and toss together until well mixed. Chill for one hour. Top with Italian salad dressing and serve.

Super Coma Combination Laulau

1 lb cubed pork butt 1 lb cubed boneless chicken 1 lb cubed fish (mahi, ono, ahi or salmon) 1 cup raw taro, cubed 1/2" 1 cup raw sweet potato, cubed 1/2" 1 cup raw ulu, cubed 1/2" 2 Tbs Hawaiian salt 5 lbs Luau leaf (large leaf preferred) Rinse leaves and divide into 10 piles (one per laulau). Arrange open leaves into layered pile about 15" long. Put about 11/2 cups of filling into the center of leaves and arrange into a 10" strip down the middle of the leaves. Fold the ends of the leaves toward the center until the fold touches the filling. Roll tightly and wrap using one of the following... a) foil b) # 20 butcher meat twin c) ti leaf (traditional style) Steam for 3 hours.

Recipes provided by KHON Fox 2

Sean Na'auano's Favorite "Easy Ono Kine" Poke
Airdate: June 21, 1998

Tako Poke

(serves 4-8) 2 lbs tako, sliced 1 Tbs minced garlic 1/2 Tbs minced ginger 1 round onion 1/2 cup green onions 1 Tbs sesame oil 1 Tbs sesame seeds 1/2 cup shoyu Slice tako into thin pieces and put into large mixing bowl. Cut round onion into 1 inch pieces. Cut green onions very small. Add all ingredients to tako and mix well. Let stand 10 minutes.

Easy Imitation Crab Poke

(Serves 4-8) 2 lbs imitation crab 4 cucumbers, large 1 tsp sugar 1 Tbs sesame seed oil 1 Tbs sesame seeds Cut cucumbers in half (lengthwise), remove seeds and slice into 1/8 inch size. Put cucumbers into a colander and add 1/4 cups Hawaiian salt. Let salt set into cucumbers for 1/2 hour or until soft and drain. Squeeze out excess water from cucumbers and rinse well. Put imitation crab into a largemixing bowl, add cucumbers and all remaining ingredients. Mix well.

Ahi shoyu Poke with Limu/ Onion

(Serves 4-8) 2 lbs ahi 1 round onion 1/2 cup green onions 1 Tbs sesame seed oil 1 Tbs sesame seeds 1 Tbs minced garlic 1/2 tsp minced ginger 1 cup ogo, seaweed 3/4 cup shoyu Cut ahi into 3/4 inch cubes and put into large mixing bowl. Slice round onions and green onions; add to ahi. Chop ogo very fine. Add all remaining ingredients to ahi and mix well. Let stand 15 minutes.

Ahi Limu Kohu Poke

(Serves 4-8) 2 lbs ahi 2-3 balls limu kohu Hawaiian salt, to taste Cut ahi into 3/4 inch cubes and put into large mixing bowl. Cut limu kohu balls into quarters. Add Hawaiian salt to your taste. Mix well.

poi Mochi

(Yields 3-4 dozen) 1 small bag poi 3 cups sugar 1 pkg (10 oz) Mochiko 5 cups water Heat 1 inch of cooking oil in skillet at 300 degrees. Mix mochiko, sugar, poi and water. Blend together. Drop by teaspoonful in hot oil. Fry until golden brown. Drain on paper towels.

Recipes provided by KHON Fox 2

L'Uraku Restaurant
Airdate: June 28, 1998

Garlic Shichimi Ahi with Ponzu Vinaigrette

1/2 cup Shichimi (Japanese chili pepper) 2 Tbs garlic, minced 1 lb Ahi fillet 1/2 tsp salt 1 Tbs onion chives, minced 2 Tbs daikon radish, grated 1/2 tsp momiji oroshi (Japanese Chili Paste) 1/2 cup ponzu sauce 1/4 cup olive oil 1/2 piece vine ripened tomato Nalo greens Place Ahi fillet on cutting board and brush on minced garlic. Sprinkle salt on both sides. Roll Ahi in Shichimi and place on a skewer. Hold Ahi over open flame of stove until nicely roasted - the inside should be rare. Slice the Ahi thin and lay it around the plate nicely leaving the middle open. Mix the grated daikon and momiji oroshi in a bowl. Garnish each Ahi slice with the grated daikon mixture and minced onion chive. Thinly slice the half tomato and form into a ring. Place the tomato ring in the center of the plate. Garnish with Nalo greens in the middle of the tomato ring. In a mixing bowl add ponzu and olive oil. Pour mixture around edge of Ahi.

Miso-yaki Opah with Baby Pak Choy

1 cup miso 1/2 cup mirin 1/2 cup sake 1/2 cup water 1/2 cup sugar 2 pieces 3 oz Opah (moonfish) fillet 1-2 pieces baby pak choy 2 pieces red potato, diced & cooked w/ skin on 1/2 piece Kahuku corn 1/2 tsp garlic, minced 1/4 piece, diced red bell pepper for garnish, pickled red radish For marinade, in a mixing bowl add miso, mirin, sake and sugar. Mix well until the sugar dissolves. Place Opah fillet into miso marinade and marinate for 6 hours. Steam or boil the diced red potato. Saute cooked potato with fresh Kahuku corn, minced garlic and red bell pepper. Season with salt and pepper.Cut baby pak choy in half lengthwise, blanch in boiling water and chill in iced water. Drain all water from the baby pak choy and set aside. Take the Opah fillet out of the marinade and wipe excess miso off the fish. Bake in a 350 deg. oven for about 10 minutes or until cooked. Place the sauteed red potato on the center of plate. Lay half of the baby pak choy on top of potato and place one of the Opha pieces on the baby pak choy. Repeat this layering with remaining baby pak choy and opah. Garnish with pickled red radish.