By Request

By Kekoa Catherine Enomoto

Wednesday, July 15, 1998

By Craig T. Kojima, Star-Bulletin

Chef Tony Ramos, who is now with the Simply Ono catering
company, helped put together the recent Filipino Chefs Festival.
The Kahuku native prepared his grilled chicken adobo skewers,
brushed with a coconut glaze and served on a bed of rainbow
fried rice that is laced with macadamia nuts.

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Festivals showcase
Filipino cuisine

ERNIE Tasaka e-mailed from California asking for recipes from the recent Filipino Chefs Festival, a Philippine Independence Centennial event.

A native of Kawaihapai, North Shore, Tasaka added, "I read the Honolulu Star-Bulletin every day online and appreciate reading about the goings-on in the many different communities. Mahalo forever!"

Chef Tony Ramos co-chaired the chefs event, which showcased 10 talented Filipino culinarians. His recipes follow.

The former Leeward Community College chef/instructor has worked at Byron II, Halekulani, Pacific Beach Hotel and other restaurants and hotels. Ramos studied journalism at the University of Hawaii and earned a food service management degree from Kapiolani Community College.

To obtain copies of all the recipes from the Chefs Festival, send a self-addressed, stamped, business size envelope to Randy Francisco, Kapiolani Community College, 4303 Diamond Head Road, Honolulu, Hawaii 96816.

The Taste of the Philippines food festival Aug. 14 at Maui's War Memorial Complex is another centennial activity. For a schedule of centennial events in Hawaii, call the Philippine Consulate General, 595-6316.

Grilled chicken adobo skewers

5 (6-ounce) skinless chicken breast halves, bones removed
Bamboo skewers
1 cup coconut-adobo glaze (recipe below)

Marinade:
3/4 cup distilled vinegar
1/2 cup low-sodium soy sauce
4 cloves garlic, crushed
1/2 tablespoon whole black peppercorns, cracked
2 bay leaves
Salt to taste

Slice chicken breasts into 3-inch-long strips. Soak bamboo skewers briefly in cold water to prevent burning when grilling; drain. Skewer chicken securely.

In a stainless-steel or nonreactive mixing bowl, combine marinade ingredients. In a nonreactive pan, pour marinade over skewered chicken and refrigerate 2 to 3 hours.

Prepare hibachi; when ready, grill chicken 4 to 5 minutes or until done, basting with glaze. (Marinade slightly "cooks" chicken, so don't overcook.) Makes 5 servings.

Approximate nutritional analysis per serving, without glaze: 146 calories, 1 g fat, 65 mg cholesterol, 847 mg sodium. *

Coconut-adobo glaze

1 cup chicken broth
1/2 cup distilled vinegar
1/4 cup low sodium soy sauce
2 tablespoons brown sugar
1 teaspoon whole black peppercorns, cracked
2 cloves garlic, crushed
2 bay leaves
1-1/2 cups canned coconut milk

In a nonreactive saucepan, combine all ingredients, except coconut milk. Over medium-high heat, bring mixture to a boil and reduce liquid by half. Add coconut milk and reduce again by half or to a syrupy consistency.

Strain and keep warm until used. The mixture can be used to glaze any grilled-chicken dish. Makes 5 servings.

Approximate nutritional analysis per serving glaze: 208 calories, 18 g fat, no cholesterol, 712 mg sodium.*

Rainbow fried rice

2 tablespoons peanut oil
1/2 cup Maui onion, diced fine
1 EACH medium size green, red and yellow bell peppers, diced fine
2 teaspoons EACH minced garlic and ginger
2 teaspoons finely minced lemongrass, stalks only
5 cups cooked rice
2 tablespoons low-sodium soy sauce
2 teaspoons fish sauce (patis or nam pla)
2 teaspoons sesame-seed oil
1/2 teaspoon chile-garlic sauce (sambal olek)
1/2 cup macadamia nuts, toasted
Salt and white pepper to taste
1/2 cup thinly sliced green onions

To a heated wok or stir-fry pan, add peanut oil and heat until just smoking.

Add onions and quickly stir-fry until lightly browned.

Add bell peppers, garlic, ginger and lemongrass; continue stir-frying until vegetables begin to sweat and get tender.

Add rice and mix well to blend with vegetables. Add soy sauce, fish sauce, sesame-seed oil and chile-garlic sauce; blend well with rice.

Add macadamia nuts and season to taste. Garnish with green onion. Makes 10 servings.

Approximate nutritional analysis per serving: 186 calories, 5 g fat, no cholesterol, 100 mg 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 to features@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.