Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: February 14, 1998
Green Papaya Chanpuru
1/4 tofu - drained
1/2 green papaya - peeled & coarsely grated
carrots & round onions (small amount) - thinly sliced
2 Tbs canned tuna
1/2 cup chicken and bonito broth
1/4 cup canola oil
1/8 tsp sea salt
1/2 tsp mirin (rice wine)
1/8 tsp sesame seed oil
1/8 tsp shoyu
Heat canola oil in pan. Add hand-broken
tofu pieces into hot pan. Sprinkle 1/8 tsp
salt over tofu. Brown tofu pieces thoroughly.
Add coarsely grated green papaya, carrots,
onions, and tuna. Stir fry. Bring broth to
boil and add to dish. Season to taste with
mirin, shoyu, and sesame seed oil. Do not
over cook vegetables.
Steamed Clams with
Chili Śn Ginger Pesto Butter
12 steamer clams
1/4 cup chicken stock
1/4 tsp fresh garlic, chopped
1 Tbs ginger pesto butter
1 Tbs chili butter
1/4 cup fresh shiitake mushrooms
1/4 cup kai choy
1/4 cup round onions, sliced
1 Tbs green onion, chopped
1/4 cup Gallo white wine
GINGER PESTO BUTTER
4 oz ginger
1 cup salad oil
1/2 cup green onions
1 oz garlic
1/4 cup fresh cilantro
salt and pepper to taste
Blend all ingredients in a blender. Mix
2 Tbs of blended ginger pesto with
1/4 lb softened butter.
CHILI BUTTER
2 Tbs chili garlic paste
1 Hawaiian Chili pepper, minced
1/4 lb softened butter
salt & pepper to taste
Mix all of the above ingredients together.
In a small pot, add clams, chopped garlic,
and chicken broth. Steam for one minute.
Add all vegetables and cook for about 3
minutes. Remove from stove and put in
bowl. Season with chili butter and ginger
pesto butter.
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