Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: September 25, 1999
Portuguese Bean Soup
6 pcs Smoked Ham Hocks
1 ea Round Onion, diced
4 Garlic cloves, minced
1 bunch Chinese Parsley, chopped
1 gal Water
5 T Tomato Paste
2 ea Potatoes, diced
1 c Carrots, diced
1 lb Kidney Beans, soaked
1/2 lb Lentils, soaked
2 c Celery, diced
1 lb Portuguese sausage, diced
In a large pot, throw in smoked ham hocks, onions, garlic and parsley. Add water making sure that ham hocks are completely submerged. Bring to a boil, stir and turn down heat a little and let simmer for about and hour (this process adds flavor to the stock.) Stir in tomato paste and then remove the ham hocks from the pot. Slice off the meat from the bone and then cut into cubes. Set aside. To the pot, add potatoes, carrots, kidney beans, lentils and celery and mix together. Next, take the ham hocks and add to the pot. Let simmer for a few minutes and then stir in the Portuguese sausage. Serve when cooked.
Watercress Tofu Salad
2 bunches Watercress, blanched
1 lb Cherry Tomatoes, halved
1/4 c Shoyu
2 T Balsamic Vinegar
1/4 c Olive Oil
1 T Garlic Chili Paste
2 t Sesame Seed Oil
4 oz Dried Shrimp
Salt & Pepper to taste
1 lb Tofu, firm
In a large salad bowl, toss watercress, cherry tomatoes, shoyu, vinegar and olive oil. Add garlic chili paste and sesame seed oil. Toss and mix well. Throw in dried shrimp, season with salt and pepper and toss well again. For finishing touches, transfer salad into a serving bowl or dish and layer cubed tofu on top. Serve. Optional: Place 1 can of cooked salmon on top of watercress tofu salad.
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