Recipes provided by KHON Fox 2

BROADCAST DATE:   12/10/00

SOMEN SUSHI

From the Kitchen of: Alan Okuda, Culinary Instructor and Soontaree Gervais, 
Culinary Student, UH Hawaii Community College Hilo (Taste of Hilo)

• 1 pkg. somen noodles, cooked
• 1 medium cucumber
• 2 stalks celery strips
• 1 small carrot
• 1 pkg. imitation crab, optional
• 1 chicken bouillon
• 1 c. water
• 3 sheets sushi nor
• 1 sushi mat

Method: scrape carrots, cut into long strips. Score cucumber, seed and cut into strips. Heat water, add chicken cube, poach carrots, celery, cucumber strips about 7-8 minutes. Drain and pat dry. Lay nori on mat. Lay soba lengthwise on nori. Top with vegetable strips; add crab flakes and roll up.

PEANUT SAUCE

From the Kitchen of: Alan Okuda, Culinary Instructor and Snootier Guavas,
Culinary Student UH Hawaii Community College Hilo (Taste of Hilo)

• 2 c. coconut milk or light cream
• 1 Tbs. roasted curry paste
• 1 Tbs. red curry paste
• 2 Tbs. sugar
• 2 Tbs. peanut butter
• 1 Tbs. lemon juice
• 1/2 tsp. salt

Heat coconut milk to boiling. Add two types of curry paste. Stir until blended. Add peanut butter, sugar, lemon and salt. Stir for a few minutes to blend.

Sauce can be used with any kind of stir fry vegetable or grilled meat. It can also be used as a Satay sauce.

furikake SALMON

From the Kitchen of: Colin Nakagawa and Brian Souki of Seaside Restaurant 
(Taste of Hilo)

• 1 8-9 oz. salmon filet
• 1/2 c. furikake (rice seasoning)
• teriyaki sauce, thickened with cornstarch and water mixture
• wet wasabi mayonnaise

Sprinkle furikake on both sides of salmon filet. In medium skillet, sear salmon on both sides and bake on parchment lined pan at 350 degrees for 10-15 minutes.

SEASIDE SPECIAL POHA SALAD DRESSING
WITH SEARED AHI

From the Kitchen of: Colin Nakagawa and Brian Souki of Seaside Restaurant 
(Taste of Hilo)

• 2 ahi filets
• 1 c. salad oil
• 3/4 c. sugar
• 2 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 c. Japanese vinegar
• 1 tsp. Coleman's prepared mustard
• 1/4 tsp. Lea and Perrin's sauce
• 1 clove garlic, crushed
• 1 tsp. minced round onion
• 1 bay leaf, crushed
• 1/2 c. ripe poha berries

Place ahi filets on a grill. Salt & pepper to taste.

Blend all ingredients except ahi filets in a food processor or blender. Chill.

Pour dressing on top of ahi filets which are on top of a bed of romaine lettuce.

STEAMED MULLET - CHINESE STYLE

     From the Kitchen of: Colin Nakagawa and Brian Souki of Seaside Restaurant 
                                                            (Taste of Hilo)

• 1 lb. mullet
• 2 green onions, slivered
• 2 slices ginger, slivered
• 1/4 c. chopped Chinese parsley or cilantro
• 1/4 c. shoyu
• 1/4 c. peanut oil
• 1 Tbs. sesame oil
• dash of white pepper

Prepare and wrap fish in ti leaf. Steam for about 25 minutes or until done. Remove excess water from ti leaf. Sprinkle white pepper over fish. Arrange green onions and ginger over fish. Heat peanut and sesame oil together until it begins to smoke. Pour over fish (ingredients should sizzle) and top with shoyu.