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Recipes provided by KHON Fox 2
Airdate: March 8, 1998
Sugar Snap Peas & Tofu Stir Fry
Serves 6 1 lb sugar snap peas 1 med. carrot, julienne 1/2 med.
onion, julienne 1 pkg. fried tofu, julienne 1/2 cup sliced bamboo shoots
1/2 cup chicken broth 1 tsp arrowroot 1 Tbs oyster sauce 1/2 tsp sugar 2
tsp rice vinegar 1/2 tsp chili garlic sauce 1/2 tsp salt 2 cloves garlic,
minced 1 tsp ginger, minced 2 Tbs canola oil 1 tsp sesame oil 1/4 cup
water to taste salt and pepper 1) Mix chicken broth and arrowroot in a
small bowl till smooth. Stir in oyster sauce, sugar, rice vinegar and
chili garlic sauce till well blended. 2) Heat canola oil in wok or heavy
skillet over high heat. Add salt, garlic, ginger and stir till garlic
begins to sizzle, about 10 seconds. 3) Add tofu and stir fry till heated
through, about 3 minutes. 4) Add sugar snap peas, carrots, bamboo shoots
and onions, stir fry for about 2 minutes. Add water and cover. Let
vegetables steam for about 3 minutes, stirring occasionally. 5) Remove
cover, stir broth mixture, add to vegetables. Stir fry till broth starts
to thicken and coats sugar snap peas, about 1 minute. Add sesame oil, toss
to coat vegetables, season to taste and serve hot.
Fresh Apple Spice Cake
4 cups diced apples 1 1/3 cup sugar 2 cups sifted all purpose flour
2 tsp cinnamon 1/2 tsp ground nutmeg 1/2 tsp salt 2 tsp baking soda 2/3
cup chopped walnuts 2/3 cup golden raisins 2 eggs 1/2 cup canola oil 2 tsp
vanilla extract 1) Preheat oven to 350ºF. Combine apples, sugar, flour,
cinnamon, nutmeg, salt, baking soda, walnuts and raisins. Toss
ingredients, mix well. Set aside. 2) Combine eggs, oil and vanilla
extract. Blend till smooth. Add to apple mixture. Stir till well blended.
Place mixture into buttered 9x13 inch baking pan. Bake 45-60 minutes or
until wooden pick inserted in center comes out clean. Cool on a wire rack.
Serve with dollops of whipped cream or ice cream.
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Recipes provided by KHON Fox 2
Airdate: March 15, 1998
Gallete
1 pie crust
1 bunch fresh spinach
1 clove of garlic
1/2 cup of pecans
1/2 melted butter
1/2 cup mozzarella cheese
1/2 cup ricotta cheese
1/2 parmesan cheese
1 tsp. Hawaiian salt
Unfold pie crust on cookie sheet. Press the pecans
into the crust and brush the melted butter on crust.
Spread spinach generously over pie and then pinch
the rim of the pie up. Chop garlic and spread over
spinach. Slice the provolone cheese into five thin
pieces and spread over spinach. Apply both the
parmesan and ricotta cheese, sprinkle the Hawaiian
salt on top of that. Bake at 350° for ten minutes.
Chicken & Squash
From the Kitchen of: Willie K.
1 5lb box chicken thighs
1 Chinese squash
1/2 cup fresh ginger
1/2 cup fresh garlic
3 bay leaves
2 tsp. black pepper
3 tbl. Hawaiian salt
Boil chicken till tender, skin the squash, slice and remove
seeds. Dice squash and add to chicken. Add the rest of
ingredients. Serve hot with rice.
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Recipes provided by KHON Fox 2
THE MANELE HOTEL
Executive Chef: Philippe Padovani
Airdate: March 22, 1998
Sauteed Fresh Black Tiger Shrimp Hearts of Palm
and Prosciutto Salad Hawaiian Mango
Serves 4 FISH INGREDIENTS 2 lbs Fresh Black Tiger Shrimp 2
Tbs olive oil to taste salt and pepper HEARTS OF PALM 4 cups Hearts
of Palm, finely cut julienne 1/4 cup prosciutto, finely chopped 1 Tbs
chives, finely chopped VINAIGRETTE 1 Tbs vinegar of sherry 4 Tbs
olive oil to taste salt and pepper 1 screw top jar (optional) 1 cup
Hawaiian Mango, finely sliced into julienne TO PREPARE THE VINAIGRETTE:
Combine the sherry vinegar, olive oil, salt and pepper in a screw top jar.
Cover tightly and shake vigorously for 20 seconds. TO PREPARE THE HEARTS
OF PALM SALAD: In a mixing bowl, combine hearts of palm, prosciutto and
chives with the vinaigrette. Season to taste. Set aside. TO COOK THE FRESH
SHRIMP: Heat a teflon pan. Add two tablespoon of the olive oil, season
with salt and pepper. Sautee the shrimp until the shrimp flesh turns to a
coral pink color. Set aside. TO FINISH THE PLATE: On four chilled 12 inch
plates divide hearts of palm into equal amounts and place in the center of
each plate. Place the cooked shrimp around the salad. Sprinkle julienne of
mango and chives on the shrimp. Serve immediately.
Sauteed Kona Oyster and Seasonal Mushrooms Lollo
Rosso Salad, Hazelnut Vinaigrette
(Serves 4) MUSHROOM SALAD 8 cups mushrooms, cleaned, sliced into
quarters (Kona Oyster, Portobello, Shiitake or Chanterelle) 2 Tbs hazelnut
oil 1 tsp chives, finely chopped HAZELNUT VINAIGRETTE (1/2 for Mushroom
Salad, 1/2 for Lollo Rossa Salad) 2 Tbs vinegar of sherry 1/2 cup hazelnut
oil 2 tsp chives, finely chopped 1 screw top jar (optional) to taste salt
and pepper LOLLO ROSSA SALAD 1/2 lb lollo rossa salad, cleaned, washed and
dried GARNISH 4 sprigs chervil 4 slices Sonoma Duck Liver (1 oz each),
optional TO PREPARE THE HAZELNUT VINAIGRETTE: Combine the sherry vinegar,
hazelnut oil, chives, salt and pepper in a screw top jar, cover tightly
and shake vigorously for 20 seconds. Set aside. TO COOK THE FRESH
MUSHROOMS Sautee the mixed mushrooms in a hot pan with hazelnut oil,
season to taste with the hazelnut vinaigrette. Set aside. TO FINISH THE
PLATE On four 12 inch plates, equally place the Lollo Rossa Salad with the
vinaigrette and arrange nicely in a circle from the center of the plate.
Then add the Kona Mushroom Salad in the center. If desired, cook duck
liver in a frying pan for a few minutes. Place the duck on top of the
mushrooms, drizzle with hazelnut vinaigrette and garnish with sprig of
chervil. Serve immediately.
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Recipes provided by KHON Fox 2
YOUNG BROTHER'S TUG BOAT
George Taniguchi
Airdate: March 29, 1998
Stuffed Chicken Breast
6 chicken breasts, boned & ³opened² 1 lb ground pork 1/2 cup
chopped shrimp 1/2 bundle long rice, soaked & chopped 1 pkg plowed ear
fungus (mok yee) 1 carrot, grated 2 Tbs patis 1 tsp sesame oil 1/2 tsp
salt 1/4 tsp white pepper flour, egg & panko 2 cups oil SAUCE 1/3 cup
patis 1/3 cup lime juice 1/3 cup sugar Stuff chicken breast and bread with
flour, egg and panko. Saute at high heat for 5-6 seconds on all four
sides. Finish in hot dutch oven at 3500F for 30 minutes.
Tofu Lasagna
Blanch 1 box lasagna noodles 2 Tbs olive oil 5 cloves garlic,
chopped 1 onion, diced 1 stalk celery, minced 1/2 bell pepper, diced 1/2 -
1 lb mushrooms, chopped 1 block tofu 1 bag frozen spinach 6 (8 oz) cans
tomato sauce 1 Tbs Italian seasoning 1/2 tsp oregano 2 bay leaves to taste
fat free mozzarella & cheddar Bake at 350º for 1 hour.
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