mmm mmm more Yummy!

CHAR SIU BAO Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company Ingredients: 3 1/2 cups flour 1 Tablespoon shortening 1/4 cup sugar 1 pkg active dry yeast 1 cup warm water char siu filling Procedure: Put three cups of the flour into a bowl. Cut in shortening. Stir in two tablespoons of the sugar. Combine the remaining two tablespoons sugar with the yeast and add 1/3 cup of the warm water. Stir until yeast is dissolved. Add the remaining 1/2 cup flour; mix well. Combine flour mixture, yeast mixture and remaining 2/3 cup water. Knead on lightly floured board five minutes or until the dough is smooth and elastic. Place dough in a greased bowl and divide into 18 portions. Oil hands and flatten pieces of dough. Put about 1 tablespoon filling in center of dough. Form buns by pulling dough up and around filling. Pinch and seal seams. Place on squares of waxed paper. Let rest 20-30 minutes. Place on rack and steam 15 minutes. Makes 18 buns. CHAR SIU FILLING Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company Ingredients: 3/4 cup char siu 1 teaspoon sesame oil 3 tablespoons chopped green onions 2 1/2 tablespoons sugar 4 teapoons soy sauce 1/8 teaspoon salt 2 teaspoons flour 2 teaspoons cornstarch 1/4 cup water Procedure: Dice char-siu. In a saucepan, heat oil and stir fry char siu for 20 seconds. Add onions, sugar, soy sauce and salt. Mix flour and cornstarch with water. Stir in char siu. Cook until mixture thickens; cool. Makes filling for 18 buns. ----------------------------- KAMABOKO SALAD Submitted By: Roy H. Ogawa Organization: UNLV Kamaboko Salad Ingredients: 1 piece kamaboko 1 cup chopped celery or shredded cabbage 4 oz. spaghetti noodles (cooked and seasoned with salt) 1 tbsp. chopped green onions Mayonnaise (to taste) Salt and Pepper (to taste) Cut the kamaboko from the board (if necessary). Cut into thin slices lengthwise horizontally. Cut into thin strips crosswise. Mix the ingredients together (kamaboko, celery, noodles, green onions, salt, pepper and mayonnaise.) Serve on lettuce leaves. Comments: I made this recipe over the weekend for a pot luck lunch. It was wildly successful; the diners were all totally mainland haoles. It was easy. I don't know why I never tried it before. I bought the kamaboko at the regular supermarket Lucky's. ----------------------------- ALMOND VELVET Submitted by: Nancy Linn Organization: Dept. of Psycology, Univ. of Illinois, Urbana Ingredients: 3 T. plain gelatin 1 c. cold water 3 c. milk 1 1/4 c. sugar 1 1/2 t. almond extract Procedure: Melt gelatin in water. Add heated milk, then sugar. Let cool & add almond extract. Chill till set. (This is the white stuff in the fruit salad.) ----------------------------- PAPAYA SEED DRESSING Submitted by: Mischele Hicks Organization: BYU Ingredients: 2 ripe papayas 1/8 cup fresh lime juice 1/2 teaspoon dijon mustard 1 shallot, finely chopped 1/4 teaspoon salt 1/8 teaspoon salt Procedure: Peel and seed papaya. Puree papaya in a food processor or blender. Add all remaining ingredients and blend until smooth. Makes eight servings. ----------------------------- DUNGENESS CRAB APPETIZER ALA RYAN'S PARKPLACE Submitted by: Allan Chen Organization: Silicon Graphics Inc. Information Services/Server Operations Group Ingredients: 1 box frozen artichoke hearts 1 can real crab meat (fresh if can get 'em)_ 2 cups mayonnaise 1 cup swiss cheese 1 cup parmesan cheese 2 tsp garlic powder 2 tsp cayenne pepper Procedure: Mix ingredients together. Then bake at 350 degrees for 30 minutes or until top layer browns. Serve with foccacia or seasoned garlic bread. Howzit folks, I thought I contribute a little recipe to remind us transplants of home... well at least da watering holes... like Ryan's Parkplace on Ward Ave. Shhhh... don't let 'em how you got da recipe *hahaha*. Got 'em from da girls at da Accounting Dept. from UPS in Honolulu... Tanks eh, Momi. ----------------------------- PAN SUSHI Submitted by: Robert Matsuo Organization: 2 cans tuna (drained) 4 T. Shoyu 4 T. Sugar 2 T.Mirin cook above To 5 cups of cooked rice add: 1/2 cup Japanese (Rice) Vinegar 1/2 cup Sugar salt to taste Procedure: Lay waxed paper in bottom of 9x13 pan, lay 2 sheets of nori to cover bottom of pan. Pour half of vinegar rice in bottom of pan spreading it out, then pour tuna mixture over it, then layer rest of rice over the tuna. Lay 2 more sheets of nori over rice and press firmly with something flat (pancake turner.) flip onto cuttingboard and cut with a wet knife. ----------------------------- SWEET AND SOUR SAUCE OVER RICE Ingredients: 6 Tbs. vinegar 3/4 cups water all of juice from 15 1/4 oz can of pineapple tidbits 1 Tbs. soysauce, low sodium 1/4 tsp. salt (optional) 2 1/2 Tbs. cornstarch 1/4 cup cold water 1/4 cup onions, chopped 2 Tbs. water 1/4 cup green pepper chopped 2 stalks celery chopped 1/2 cup pineapple tidbits drained 1 can (8 oz.) sliced, peeled and drained water chestnuts 3 Tbs. brown sugar 4 cups cooked brown rice Procedure: Combine first five ingredients in a 1 quart glass measuring cup and microwave on high four minutes or until it begins to boil. Mix cornstarch and cold water well. Slowly add cornstarch mixture to vinegar mixture and stir briskly. Cook until thickened and clear (approxamently 30 sec.). Mix 2 tablespoons water with onion in bowl and microwave two minutes, stir in green pepper, celery, water chestnuts and pineapple tidbits; microwave 30 seconds. Add to vinegar mixture and stir in brown sugar. Serve hot over cooked rice. Preparation time: 10 min. Cooking time: 7-8 min. Servings: 4-6 (about 3 1/2 cups sauce) ----------------------------- KONBU MAKI (Seaweed Wrapped Pork Rolls) Submitted by: Residential Services Division Organization: Hawaiian Electric Company Ingredients: 1 large gobo 3 pkg (2 oz. size) nishime konbu 2 pkg (1 1/2 oz size) kampyo 1 1/2 lb pork 2 cups water 1 1/4 cups soy sauce 1 cup sugar 1 small piece ginger root, crushed 1/2 teaspoon monosodium glutamate Procedure: Scrape skin from gobo and cut into 2-inch strips; soak in water. Wash nishime konbu and cut into 5 X 2-inch lengths; soak in water. Wash kampyo and cut into 3-inch lengths. Cut pork into 1 1/2 X 1/2-inch strips. Place a piece of pork and a piece of gobo across one end of konbu strip. Roll tightly and tie with kampyo. Repeat until all pork is used. Place rolls in saucepan and add remaining ingredients. Cover and simmer for 2 hours or until tender. Makes 6 servings. ----------------------------- ZUCCHINI BREAD Submitted by: Wynante Sewell Ingredients: 3 eggs, sightly beaten 2 cups sugar 1 cup oil 2 cups zucchini (grated) 1 tsp. vanilla 3 cups sifted flour 1 tsp. salt 1 tsp. soda 2 tsp. cinnamon 1/4 tsp. nutmeg 1/2 tsp. baking powder 1/2 cup chopped nuts (optional) Procedure: Combine and beat first five ingredients. Sift together the next six ingredients. Add dry ingredients to egg mixture and stir well. Mix in nuts if desired. Pour into two well greased 4 1/2" X 8 1/2" loaf pans. Bake one hour at 325 degrees. Makes two loaves. ----------------------------- CHICKEN BREAST HAWAIIAN Submitted by: Kristen Morgan Ingredients: 4 whole boneless skinless chicken breasts, halved 1/4 cup butter or margarine 2 tsp. chili powder 1/4 cup flaked coconut 1 egg slightly beaten 3/4 cup dry bread crumbs 1 tsp. salt 1/4 cup + 2 tablespoons shortning 4 pineapple slices 2 cooked sweet potatoes (quartered) 2 firm bananas, peeled and cut in half lengthwise Sweet and Sour Sauce 2 tablespoons shortening 1/4 cup finely chopped onion 1/2 cup catsup 1/2 cup apricot preserves 1 Tbs. brown sugar 1 Tbs. cider vinegar 1/2 tsp. curry powder Procedure: Rinse and pat chicken dry. Place chicken between two pieces of plastic wrap; flaten slightly. Cream butter and chili powder. Blend in coconut. Divide into eight portions. Spoon one portion onto each chicken piece. Tuck in sides; roll and skewer. Chill two hours. Preheat oven to 400 degrees F. Dip chicken rolls into egg, then roll in compined breadcrumbs and salt to coat evenly. Melt 1/4 cup of the shortening in large skillet over medium heat. Add chicken rolls and brown evenly on all sides. Transfer to greased shallow baking dish and bake 20-25 minutes, or until chicken is tender. Remove skewers. Melt remaining shortening in skillet over medium heat. Heat pineapple, sweet potatoes, an bananas. Arrange with chicken rolls on a searing platter and serve with sweet and sour sauce. Sweet and Sour Sauce Instructions: Melt shortening in small skillet over medium heat. Add onion; cook until tender. Stir in catsup, preserves, brown sugar, vinegar, curry powder, blend. Keep warm until served. -----------------------------