Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: December 13, 1997
Luau Shrimp Pasta
8 large shrimp
1 medium onion, diced
1 cup cooked luau leaves, chopped (or spinach)
1 Tbs minced garlic
2 cups chicken broth
1 Tbs grated Parmesan cheese
1/2 cup coconut milk
8 oz cooked penne pasta
2 Tbs olive oil
Heat oil in pan. Add shrimp and onions.
Cook shrimp about 1 minute then turn
and cook another minute. Add garlic,
then chicken broth, luau leaves. Cook
about 2 more minutes until shrimp
are almost cooked.
Add pasta, coconut milk and cheese.
Cook about 1 more minute, just enough
to heat pasta through. Pour into bowl
and top with more cheese.
CHINESE SCALLOPS CHILI
GINGER OIL AND BLACK BEANS
Appetizer - Serves 4
Chili Ginger Oil
1/2 cup peanut oil
4 each Hawaiian chili peppers
4 inch piece ginger, peeled and minced
2 cloves garlic, sliced thin
2 Tbs sesame oil
2 Tbs shoyu
Heat the peanut oil in a wok over
moderate heat. Add the chilies, ginger
and garlic. Stir constantly for 2 minutes.
It will sizzle. Add the sesame oil and
shoyu and cook for two more minutes.
Remove from heat, cool slightly, and
strain. Set aside.
Scallops
2 Tbs peanut oil
4 inch piece ginger, peeled and thinly sliced
1 lb sea scallops
3 Tbs preserved black beans
1/2 each large red bell pepper, julienne
1/2 each large yellow pepper, julienne
2 cups spinach leaves, fresh
Heat the peanut oil in a wok over moderate
heat. Add the ginger and scallops. Cook for
2 minutes, stirring constantly. Add the
black beans, sherry, and bell peppers. Cook
for one more minute, stirring constantly.
Remove the scallops from the heat and arrange
on top of the fresh spinach leaves. Drizzle
with the chili ginger oil Serve immediately.
Deep Fried Mahimahi
Macadamia Nut Fingers
Appetizer - Serves 12
3 lbs mahimahi fillets, cut in 2 by 3 inch pieces
1 1/2 cups minced macadamia nuts
vegetable oil for deep frying
tropical marmalade
Marinade
2 or 3 eggs
1 stalk green onion, minced
1 Tbs minced fresh ginger
1 Tbs soy sauce
1 tsp sherry
1 tsp sugar
1 tsp corn starch
salt and pepper, to taste
1 tsp horseradish
1 tsp chili garlic paste
In a large mixing bowl, combine marinade
ingredients and marinate mahimahi ³fingers²
10 minutes; drain. Dip fish pieces in macadamia
nuts to coat. Heat oil on medium-high heat in
frying pan. Fry fish fingers a few at a time
until golden. Drain briefly on paper towel and
serve with tropical marmalade. Roast macadamia
nut bits on a dry baking sheet in a preheated 300
degrees oven for 3 or 4 minutes or until lightly
browned.
Tropical Marmalade
2 cups diced fresh pineapple
3 cups diced fresh papaya
1/2 cup fresh poha berries
6 Tbs sugar
chopped fresh mint or spearmint
1/8 tsp prepared horseradish or to taste
(optional)
Combine ingredients in saucepan (except mint).
Bring to a boil, then simmer, stir every 5 minutes
for 1 hour or until mixture reaches jam consistency.
Cool. Then fold in the mint .
Onaga with Tropical Herb Salsa
3 pieces of onaga, about 3 oz. each
1 tomato, with the seeds, diced
1 papaya, diced
1 red bell pepper, diced
1/2 cup strawberries, diced
1 medium red onion, diced
1/2 cup diced pineapple
juice of 1 lemon
1/2 cup olive oil
1 tsp salt & pepper
1 bunch Chinese parsley, chopped
1 Tbs ginger, minced
1 Tbs flour
1 Tbs salad oil
Dust the fish with flour. Heat the oil in
a wok. Place the fish in hot oil and cook
about 3 minutes on each side, being careful
not to overcook the fish. Mix all the rest of
ingredients together to make the salsa.
Place 1 Tbs salsa on the plate and top with
1 piece of onaga, then top with 1 Tbs of
salsa and another piece of fish. Top with
1 Tbs of salsa, the last piece of fish and
finally top with 1 Tbs of salsa.
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