Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: August 3, 1996
Black Bean Dungeness Crab
Serves 1 to 2
1 whole 3 pound Dungeness crab
3 Tbs oil
1/2 cup fresh ginger, julienne
2 cups chicken broth
2 Tbs fermented black beans
1 tsp sugar
1/2 tsp hot red pepper flakes (optional)
11/2 Tbs cornstarch mixed with 2 Tbs water
4 green onions, julienne
1 Tbs butter
1 Tbs chopped Chinese parsley
1. Rinse crab. Remove the top shell and separate the claws
from the body, discarding head and innards. Crack the claws
and quarter the body.
2. Heat oil and stir-fry crab with half the ginger for 1 minute.
Add half the broth and the pepper flakes (if you want it spicy),
cover and steam for 5 minutes. Remove crab to a heated
serving platter.
3. Add remaining broth, the black beans, the sugar and bring to
a boil. Blend cornstarch with water to make a smooth paste
and stir into broth. Reduce heat and simmer, stirring frequently,
until thickened. Stir in remaining ginger, green onions, and
Chinese parsley. Fold in butter.
4. Pour over crab and serve immediately.
Serves 6
6 ti leaves
2 1/2 to 3 lbs whole fish or fillets
11/2 Tbs Hawaiian salt
1 Tbs minced ginger
1/2 cup mayonnaise
1 1/2 cups coconut milk
1 Maui onion, diced
1. Rinse ti leaves and cut the back of ribs so that
they become flexible. Clean and score whole fish or fillets.
2. Sprinkle with Hawaiian salt and ginger. Spread fish with
mayonnaise and place on top of the ti leaves. Pour on
coconut milk and sprinkle with onions.
3. Wrap fish in ti leaves, then wrap tightly in foil. Bake at
350 degrees, about 25 to 30 minutes, depending on
thickness of fish.
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