Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: November 8, 1997
Spicy Squid Salad
2 tbs salt
1 squid, cleaned (about 3 lbs)
2 large tomatoes, quatered
3/4 cup red onion, diced
3 tbs fresh Hawaiian chili peppers, diced
1/2 cup Chinese parsley, chopped
1 tsp garlic, minced
3/4 cup olive oil
1/4 cup rice wine venegar
1/4 cup fresh lime juice
Bring four quarts of water and salt to boil
in a large pan. Chill serving bowls in the
freezer.
Slice squid into 1/4 to 1/3 inch rings.
Add to boiling water and blanch 30 seconds.
Drain squid in a colander and immediately
refresh under cold running water. Shake
to remove excess water and place squid
in a large glass or stainless steel bowl.
Add remaining ingredients and toss to
combine. Cover with plastic wrap and chill
until ready to serve. Serve on chilled plates.
Chicken Adobo with Sweet Potatoes
(Serves 4)
2 lbs boneless, skinless chicken thighs
salt and pepper to taste
1 clove garlic, minced
1/2 tsp black peppercorn
1/2 cup vinegar
2 tbs oil
1 bay leaf
2 tbs soy sauce
2 sweet potatoes, peeled and cooked
Cut chicken into serving pieces. Add
salt, pepper, garlic, peppercorns and
soy sauce to thicken. Place in a pan
and add bay leaf and vinegar.
Cover and simmer until chicken is
tender and liquid has evaporated. Add
oil and fry until browned. Serve with
sweet potatoes.
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