By Request

By Catherine Kekoa Enomoto


Two recipes give palate a workout

THIS pair of recipes covers two ends of the taste spectrum - fiery/exotic and soft/soothing.

Vanessa Gauger of Round Top requested a recipe for Thai chicken soup made with coconut and lemon grass. This scintillating dish can knock out one's tastebuds, depending on the potency and amount of red chiles.

Norma Mae Nakamura of Kaneohe asked for a recipe for oven-baked taro mochi calling for a bag of poi. Custard poi mochi is a Hawaiian variation of a Japanese dessert that's a popular island potluck standard.

The recipes follow:


Chicken, Coconut and Galangal Soup

(From "The Taste of Thailand," by Vatcharin Bhumichitr, Collier Books)

2 cups chicken broth
2 kaffir lime leaves, chopped
2-inch piece lemon grass, chopped
1-inch piece galangal ginger
(available at Asian Grocery and other Asian markets), split lengthwise into several pieces
4 tablespoons fish sauce
3 tablespoons lemon juice
4 ounces chicken breast, finely sliced
5 ounces coconut milk
2 small red chiles, slightly crushed
Cilantro leaves, to garnish
In a saucepan, heat broth and add lime leaves, lemon grass, galangal, fish sauce and lemon juice. Stirring thoroughly, bring to boil.

Add chicken and coconut milk. Continue to cook over high heat, stirring constantly, until meat is cooked through (about 2 minutes).

Add crushed chile the last few seconds. Pour into small bowls; garnish with coriander leaves and serve.

For an authentic presentation, serve this soup in a brass hotpot.

Makes 2 to 4 servings.


Approximate nutritional analysis per serving (based on 4 servings): 140 calories, 9 grams total fat, 7 grams saturated fat, 25 milligrams cholesterol, 1,880 milligrams sodium.

Approximate nutritional analysis per serving (with low fat, low sodium broth): 130 calories, 8 grams total fat, 7 grams saturated fat, 25 milligrams cholesterol, 1,660 milligrams sodium.


Custard Poi Mochi

(From "HGEA-AFSCME Cooks III" cookbook, Hawaii Government Employees Association, 1995, $10; call 543-0014)

1 cup melted butter or margarine
2 cups sugar
4 cups mochiko (rice flour)
4 eggs
1 12-ounce can evaporated milk
1 pound fresh poi, undiluted
1 tablespoon baking powder
Mix all ingredients in a bowl and pour into greased and floured 9-by-13-inch pan. Bake in oven for 1 hour at 350 degrees. Cool and cut with a plastic knife.

Makes 48 pieces.


Approximate nutritional analysis per serving, (made with butter): 140 calories, 5 grams total fat, 3 grams saturated fat, 30 milligrams cholesterol, 85 milligrams sodium.

Approximate nutritional analysis per serving, (made with margarine): 140 calories, 5 grams total fat, 1.5 grams saturated fat, 20 milligrams cholesterol, 85 milligrams sodium.


Send queries along with name and phone number to: By Request, Honolulu Star-Bulletin Food Section, P.O. Box 3080, Honolulu 96802. Or send e-mail tofeatures@starbulletin.com



By Request by Catherine Kekoa Enomoto is a regular feature of the
Honolulu Star-Bulletin. © 1996 All rights reserved.


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