Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: March 15, 1997
South Pacific Coconut Rice
with Sauteed Pork Loin
2 cups Basamati rice
1 cup coconut milk
1 cup chicken stock
1/2 cup diced onions
1/4 cup & 1 Tbs light vegetable oil
2 Tbs ginger pesto
3 pieces 2.5 oz pork loin
pinch of salt & pepper
1/2 cup flour
1/4 cup thinly sliced onions
Ginger pesto
1/2 cup oil
1/2 tsp salt
1/4 cup ginger, minced
1/4 cup green onions, minced
1/4 cup cilantro, minced, lightly packed
1/8 tsp white pepper
(Mix together pesto ingredients)
Cook rice with coconut milk, chicken stock
and diced onions. Cook as if using only water.
When rice is cooked, dollop with a little
ginger pesto.
Meanwhile, heat 1/4 cup salad oil in a wok.
Dust onions with flour, salt and pepper.
Shake off excess flour, and fry in oil until
golden brown. Place on paper towel to drain.
In a separate wok, heat remaining 1 Tbs of
oil. Dust pork with flour, salt and pepper.
Cook in hot oil about 2 minutes on each side.
Serve pork over rice and top with fried onions.
Enjoy!
Oven Roasted Dungeness Crab
with Garlic Butter
1 large Kona Cold Dungeness Crab, cleaned
(gills removed)
1/4 lb soft butter
2 Tbs garlic
1 Tbs chopped Chinese parsley
1 tsp pepper flakes
juice from 1 lemon
pinch of salt & pepper
Mix butter, garlic, parsley, lemon, juice,
salt and pepper. Pack into crab (under
shell and all around).
Place crab in pan. Cover with foil and bake at
375 degrees for about 15 minutes.
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