mmm mmm more Yummy!

CHOP CHAE Submitted by: Residential Services Division Organization: Hawaiian Electric Company Ingredients: 2 bundles long rice 4 dried mushrooms 1/2 lb beef 1 medium carrot 1 stalk celery 1 medium onion 1/2 lb green beens 1 can (15 oz) bamboo shoots 2 tablespoons sesame oil 2 tablespoons soy sauce 1 tablespoon sugar Dash pepper 1/4 teaspoon monosodium glutamate 1/4 cup water Procedure: Soak long rice and mushrooms in warm water for 30 minutes. CUt beef into thin 2-inch strips. Remove stems from mushrooms. Cut muchroom caps and vegetables into thin strips or slices. Cut bundle of soaked long rice in half and cook in 1 1/2 quarts boiling water for 1 minute; drain thoroughly. In a large skillet, heat sesame oil. Fry beef for 1 minute. Add vegetables; saute 2 minutes. COmbine soy sauce, sugar, salt, pepper, monosodium glutamate and water. Stir long rice and soy sauce mixture into vegetables; cook 1 to 2 minutes. Makes 6 servings. ----------------------------- GINGER CHICKEN Submitted by: Mischele Hicks Organization: BYU Ingredients: Sauce: 1 cup chopped green onion 1 cup minced ginger 1/2 tsp. garlic 2 cups peanut oil 1 tsp. white pepper 2 tsp. oyster sauce 2 tsp. sugar salt to taste Procedure: In pot of warm water, boil one whole chicken and one large ginger sliced and a little salt. Cover turn heat to low and cook for about 45 minutes. Drain, chill and debone or chop into bite sized pieces. Arrange on plates and cover with sauce. Note: If possible, make sauce a day or two ahead and let sit in fridge. Serve hot or cold. ----------------------------- TERRI-BEEF Submitted by: Maren Organization: UK/Canada/Netherlands Joint Astronomy Centre, Hilo, HI Ingredients: shoyu sugar ginger root thin sliced beef papaya (optional) garlic (optional) Procedure: Take about same amounts of shoyu and sugar, put in pot on stove. Slice ginger root (thin), maybe about 1/3 as much as the other 2, and put in while heating up (saves time), stir lots an' lots while heating, otherwise will burn, put optional papaya in (no matter if ripe, is ok; if you buy cheap meat the papaya may not be optional, papaya contains the stuff that meat tenderizer is made from) when boils and sugar is dissolved turn off, let cool down some and put in beef. Let beef soak over night (or how long you want). Can make that with chicken too (and get teriyaki pork at KTA ...)and I have sometimes only left it to soak for about 1/2 hour. Note: You make Teri-Chicken the same way except you cook the chicken except you cook the chicken in the marinade. ----------------------------- SHRIMP CANTON Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company Ingredients: 2 lb. shrimp deep fat for frying 2 eggs, slightly beaten 1 cup water 1 cup flour 1/2 teaspoon salt 1 can (1 lb, 4 oz) pineapple chunkes 1/2 cup vinegar 1/4 cup catsup 1/2 cup sugar 2 teaspoons salt 1 teaspoon soy sauce 1/2 teaspoon monosodium glutamate dash of hot pepper sauce 2 tablespoons cornstarch 2 tablespoons water 1 teaspoon toasted sesame seed Procedure: Shell and clean shrimp. Heat deep fat to 360 degrees F. Combine etts and the one cup water. Add flour and the 1/2 teaspoon salt; mix lightly. Dip shrimp into batter; drop into fat and fry. Drain pineapple; add water to syrup to make one cup. combine syrup, vinegar, catsup, sugar, the two teaspoons salt, soy sauce, monosodium glutamate and hot pepper sauce in saucepan; bring to a boil. Mix cornstarch and the two tablespoons water; stir into hot mixture. Cook two more minutes, stirring constantly. Add pineapple; pour over shrimp. Sprinkle with sesame seed. Makes six servings. ----------------------------- EASY LUMPIA WITH DIPPING SAUCE Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company Ingredients: 1 lb ground beef 2 cloves garlic 1 large onion 1 can (8 oz.) water chestnuts, slivered 2 pkgs (10 oz. size) chop suey vegetables. 1 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon patis 2 tablespoons flour 1/4 cup water 40 lumpia wrappers deep fat for frying 3 cloves garlic, minced 1/4 cup vinegar 1/8 teaspoon salt Procedure: Brown beef well. Stir in garlic and onion; saute lightly. Add water chestnuts, vegetables and seasonings; cook for about 2 minutes. Drain and cool throughly. Combine flour and water to form thin paste. To make rolls, place 2 tablespoons filling on a lumpia wrapper. Fold neatly like and envelope. Seal with paste. Head deep fat to 375 degrees F. Combine remaining ingredients for sauce. Fry lumpia in hot fat until golden brown. Serve hot with sauce. Makes 40 lumpia. ----------------------------- BASIC ADOBO Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company Ingredients: 3 lb. chicken thighs or 3 lb pork butt. 1/2 cup vinegar 1/4 cup soy sauce 3 cloves garlic 1/4 teaspoon salt. 1/4 teaspoon peppercorns, crushed 1 bay leaf, crushed Procedure: Cut chicken pieces in half if thighs are large. If using pork, cut pork into 1 1/2 inch pieces. In a saucepan, combine all ingredients. Let stand for 1 to 3 hours. Bring to a boil. Cover, lower heat, and simmer for 30 minutes (45 minutes for pork). Remove cover and simmer 15 more minutes or until liquid evaporates and chicken or pork is lightly browned. Makes six servings. ----------------------------- FAMILY STYLE PANSIT (Noodles with Pork and Shrimp) Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company Ingredients: 1 pkg. (7 1/2 oz.) long rice 4 large dried mushrooms 1/2 lb lean pork 1/4 lb shrimp 2 tablespoons salad oil 4 cloves garlic, minced 2 cans (14 1/2 oz. size) chicken broth 2 tablespoons patis 1/4 teaspoon pepper 2 pkg (4 oz size) fried egg noodles lemon wedges Procedure: Soak long rice and mushrooms in warm water for 30 minutes; drain. Cut long rice in 3 inch lengths. Remove stems from mushrooms; dice caps. Slice pork thinly. Shell, clean, and cut shrimp into small pieces. In a large skillet, heat oil; saute garlic and brown pork. Stir in shrimp and mushrooms; saute 1 minute. Add broth, patis and pepper; bring to a boil. Add long rice and noodles, stirring lightly until noodles are cooked. Serve with lemon wedges. Makes 6 servings. ----------------------------- BIBINGKA (Coconut rice desert) Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company Ingredients: 2 1/2 lb (5 1/2 cups) mochi rice 1 can (12 oz) frozen coconut milk, thawed 1 pkg (1 lb.) dark brown sugar bananna leaves Procedure: Rinse rice and cook in rice cooker. In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar. COok over medium heat, stirring constantly, until thickened, about 20 minutes. Wilt banana leaves over low heat on electric stove; line a 13 X 9 X 2 inch baking pan. Preheat electric oven to 350 degrees F. Put cooked rice into a large bowl. Reserving 1/2 cup of the coconut milk mixture, stir remainder and remaining brown sugar evenly into the hot rice. Put into prepared pan. TOp with the reserved 1/2 cup coconut milk mixture. Bake for 20 minutes, then broil for five minutes to set topping. Cut into small pieces. Makes 45 servings. ----------------------------- LAULAUS Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company Ingredients: 1 lb luau 12 ti leaves 1 1/4 lb pork 3/4 lb salted butterfish 1 tablespoon Hawaiian salt Procedure: Wash luau and ti leaves; remove stem and fibrous part of the veins. Cut pork and fish into 6 pieces. Place pork in bowl, add salt, and work in thoroughly. Arrange 5 or more luau leaves on the palm of the hand. Place one piece of pork and one piece of of fish on leaves and fold to form a bundle. Place laulau on the end of a ti leaf and wrap tightly. Wrap anohter ti leaf around in the opposite direction forming a flat package. Tie securly with string. Make the remaining laulaus. Steam 4-6 hours or steam in a pressure cooker for 1 hour. Makes six servings. ----------------------------- POKE AKU (Hawaiian Raw Fish) Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company Ingredients: 1 lb. aku 1/2 cup blanched and chopped limu kohu 1 tablespoon Hawaiian salt 1 Hawaiian red pepper, seeded and minced. 2 teaspoons ground, roasted kukui nuts Procedure: Cut aku into 1/2 inch cubes. Combine limu, salt, pepper and kukui nuts; add fish cubes and mix well. Chilll before serving. Makes 6 servings. ----------------------------- CHICKEN OR SQUID LUAU Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company Ingredients: 2 lb luau 2 cups water 2 cups coconut milk 1 teaspoon salt cooked chicken or squid Procedure: Wash luau throughly; remove stemms and fibrous parts of veins. Place wash leaves in large saucepan; add water. Bring to a boil, lower heat, and simmer for one hour, stirring frequently. Drain luau thoroughly; stir in coconut milk, salt and chicken or squid. Heat but do not boil. Makes six servings. To prepare chicken for luau: Bone two pounds chicken thighs; cut meat into small pieces. Saute chicken in two tablespoons butter or margarine. Cover and simmer 15 to 20 minutes. To prepare squid for luau: cut 1 1/2 lb. cooked squid or octopus into thin crosswise slices. ----------------------------- CHICKEN LONG RICE Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company Ingredients: 2 1/2 lb chicken thighs 3 quarts water 1 tablespoon salt 1 1/2 tablespoons minced ginger root 1 large onion, finely chopped 5 chicken bouillon cubes 8 oz long rice 3 green onions, chopped Procedure: Put chicken into a five quart saucepan. Add two quarts of the water, the salt and ginger. Bring to a boil, skim, lower heat, and simmer for forty minutes. Remove from heat and drain, saving broth. Remove meat from chicken, discarding bones. Shred meat and set aside. Put broth, onion, bouillon cubes and the remaining one quart water into saucepan. Bring to a boil. Add long rice, then lower heat and cook, covered for 5 minutes. Turn off heat and let stand about 30 minutes. With kitchen shears, cut long rice into approximately 3- or 4- inch lengths. Stir in chicken and heat briefly, if desired, before serving. Sprinkle with green onions. Makes 6 to 8 servings. ----------------------------- LOMI SALMON Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company Ingredients: 1/2 lb salted salmon 5 tomatoes, diced 10 green onions, chopped 1 medium onion, finely chopped 1 cup crushed ice Procedure: Soak salmon in water for 3 hours. Remove skin and bones; shred. Combine salmon, tomatoes and onions; lomi or knead until well mixed. Chill thoroughly. Add ice before serving. Makes 6 servings. ----------------------------- PORK TOFU Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company Ingredients: 1 lb pork 1 tablespoon salad oil 1/2 cup soy sauce 1/4 cup water 1/4 cup sugar 1 medium onion 1 small piece of ginger root, crushed 1 block tofu 1/4 teaspoon monosodium glutamate 12 green onions, cut into 2 inch lengths Procedure: Thinly slice pork into 2 X 1 inch pieces. In a skillet, heat oil and brown pork. Add soy sauce, water, sugar, onion and ginger. Bring to a boil and simmer for five minutes. Gently stir in tofu and monosodium glutamate; simmer gently a few minutes longer. Add green onions just before serving. Makes six servings. ----------------------------- TEPPO ZUSHI Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company Ingredients: 1 1/2 cups rice 1 1/2 cups water 1/3 cup rice vinegar 1/3 cup sugar 1/2 teaspoon salt Dash monosodium glutamate 4 sheets sushi nori 1 whole takuwan Procedure: Wash and drain rice; add water. Cook rice in rice cooker. While rice is cooking, combine vinegar, sugar, salt and monosodium gluamate in a saucepan. Bring to a boil; let stand until cool. Reserve 1 1/2 tablespoons; pour remainder over rice, mixing lightly. Cut sheets of nori into halves. Cut takuwan into eight 8 X 1/8 X 1/8 inch strips. Place a sheet of nori on bamboo mat; moisten nori with some of the reserved vinegar mixture. Spread with 1/2 cup of the rice, leaving one inch uncovered at farthest end. One inch from nearest edge, place a strip of takuwan. Roll like a jelly role, lifting mat when it touches rice. Continue rolling until nori completely surrounds roll. Squeeze gently to press ends within mat. Repeat until all sushi are rolled. Cut each roll crosswise into halves, then cut each piece diagonally into halves. Makes 32 sushi. ----------------------------- TORIKATSU (Chicken cutlets with Hot Sauce) Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company Ingredients: 2 lb chicken breasts 1 teaspoon salt 1/2 cup flour 2 eggs, beaten 2 cups panko 1 quart salad oil for frying 1/3 cup A-1 Sauce 2 teaspoons catsup 1 teaspoon soy sauce 1 teaspoon sugar Dash pepper Dash hot pepper sauce Procedure: Remove skin and bones from chicken breasts; sprinkle chicken with salt. Dredge in flour, dip in eggs, and coat with panko. Heat oil in electric skillet to 375 degrees F. Fry chicken until golden brown; drain on absorbent paper. COmbine remaining ingredients. Serve with chicken. Makes 6 servings. -----------------------------