Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: November 2, 1996
Chow Mein aka Kaloko Noodlemania
Serves 6
2 Tbs light vegetable oil
1 1/2 tsp ginger, minced
1 1/2 tsp garlic, minced
4 oz boned chicken thighs, julienned
3/4 cup chicken stock
1 medium carrot, julienned
1 medium white onion, julienned
2 stalks celery, julienned
1/2 medium zucchini, julienned
1 cup broccoli, florets
1/2 cup snow peas
1/2 cup fresh shiitake mushrooms, sliced
1 cup bean sprouts
1 Tbs oyster sauce
1/2 cup char siu, julienned
3- 5 oz. pkg. chow mein noodles
6 - 10" flour tortilla basket shape,
or 6 - 6" flour tortillas, grilled,flat
Garnish:
1/4 cup green onions, chopped
1/4 cup chopped cilantro
black sesame seeds
Method: Heat the oil in the wok, then add the ginger,
garlic, and chicken. Brown the chicken then add the
chicken stock. Start to add the vegetables, one variety
at a time, mixing gently between additions, then add
the oyster sauce. Add the char siu and noodles, cooking
for about 1 minute, just long enough to heat the noodles.
Season with salt and white pepper to taste. Serve either
in a basket shell or on a flat shell. Garnish with green
onions, cilantro, and black sesame seeds.
My Mom's Squid Luau
Serves 12
2 lbs Calamari
3 lbs luau leaves
1 Tbs Hawaiian salt
1/2 tsp baking soda
6 Tbs butter
2 medium onions, diced
3 cups coconut milk
1 1/2 tsp salt
1 Tbs sugar
Clean Calamari and slice in rings, then set aside. Wash
luau leaves, removing stems and thick veins, then place
in a pot containing 3 cups of boiling water to which you
have added the Hawaiian salt and the baking soda.
Reduce heat and simmer, partially covered, for one hour.
Drain, and squeeze out liquid.
Saute onions and Calamari in butter until the onions are
translucent, then add the coconut milk, cooked luau leaves,
salt, and sugar. Simmer for 30 minutes.
Send questions, comments, suggestions to suresave@suresave.com
|
