Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: April 4, 1998
ROAST LAMB
5 lbs lamb
Marinade
1 tsp fresh rosemary
6 peppercorns
1/2 tsp fresh thyme
1 Tbs onion, minced
1 tsp garlic powder
1 Tbs celery salt
1/2 cup olive oil
2 Tbs lemon juice
Mix the marinade ingredients. Pour marinade
over lamb. Refrigerate several hours, turning
frequently. Baste with remaining marinade
during baking or broiling.
Bake at 350 deg F for 11/2 to 2 hours.
Dungeness Crab Salad
Serves 4 as an appetizer
1 lb fresh crab meat (from 2 dungeness crabs)
1 cucumber, thinly sliced
2 green onions, thinly sliced
1 Tbs fresh garlic, peeled & finely chopped
1 red bell pepper, julienne
1 yellow bell pepper, julienne
1 Tbs fresh ginger, peeled & finely chopped
1 cup ogo, chopped
1 lemon, juice from
1/4 cup rice wine vinegar
2 Tbs peanut oil
1 Tbs toasted sesame oil
2 Tbs sugar
3 Tbs sesame seeds, toasted
3 Tbs shoyu
1 tsp garlic chili sauce
fresh salad greens
Mix together the crab meat, cucumber,
onion, garlic, bell peppers and ginger.
Set aside.
Mix lemon juice, vinegar, peanut oil
and toasted sesame seed.
Toss the dressing with the crab meat
mixture and add remaining ingredients.
Chill.
Serve with fresh salad greens.
Chicken and Egg
on Rice Oyako Donburi
1/2 Tbs garlic, minced
4 cups cooked white rice
8 oz boneless chicken, cut into 1/2 inch cubes
1/2 medium onion, sliced thin
2 green onions, sliced diagonally
6 eggs, lightly beaten
1/2 cup fish cake, sliced
1 cup Shiitake mushrooms, sliced
Sauce
1 2/3 cup chicken or bonito stock (dashi)
7 Tbs shoyu
2 Tbs mirin
2 Tbs sugar
Combine sauce ingredients in a small saucepan
and boil over high heat, stirring constantly,
until the sugar is dissolved. Set aside.
Drop the chicken cubes into boiling water
just until color changes. Transfer immediately
to cold water, then drain.
TO MAKE ONE SERVING:
Place 1/4 of the sauce into a small saucepan.
Add 1/4 of the chicken and onion and place
over sauce. Cook over high heat. When chicken
is done, add green onion. Pour 1/4 of the egg
in a circular pattern to cover as much surface
area as possible. When the outer edges of the
egg begin to set, stir through once. Put 1 cup
of the rice into a deep bowl and slide the egg
mixture and the sauce over the rice. Repeat
with remaining three servings.
Chicken with Black Beans
5 lbs chicken thighs (chopped in half
while still slightly frozen)
1/4 cup black beans
5 garlic cloves, mashed
1 Tbs oil
1/2 tsp salt
2 Tbs cornstarch
1/2 tsp sugar
1 Tbs oyster sauce
1 green onion, finely chopped
garnish parsley
Rinse black beans. Mash beans and mix
with garlic. Heat oil. Add bean mixture
and saute for 1 to 2 minutes. Then add
chicken and saute. Add salt.
Cover partially and cook until done.
Mix cornstarch with water. Add cornstarch,
sugar and oyster sauce. Cook until gravy
thickens. Garnish with green onions and
Chinese parsley.
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