By George F. Lee, Star-Bulletin
American Hawaii Cruises chef Stafford DeCambra shows
a replica of the SS Independence made of cake icing.

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DeCambra medals
in classic competition

By Kekoa Catherine Enomoto
Star-Bulletin

From ship to shore, Stafford DeCambra sails with healthful cuisine. The executive chef of the USS Independence won fourth place and a bronze medal in Sunday's national finals of the Cuisine 2000: Classics of the Future competition in Anaheim, Calif.
DeCambra cooked up spicy crusted opakapaka with a ginger-miso sauce and dessert of a tropical-fruit timbale.
DeCambra worked with University of Hawaii Registered Dietitian Tate Yoshimura to ensure the menu met contest rules calling for a maximum of 1,000 calories per person. His lean menus weighed in at 632 calories, with 20 percent of calories from fat.

Timbale of exotic
tropical fruits

8 ounces ripe whole guava, peeled and quartered
1/4 cup distilled water
5 tablespoons sugar
1 tablespoon fresh squeezed lemon juice
1 cup passion-fruit vinegar
2 tablespoons sugar
1 vanilla bean, halved lengthwise
1 teaspoon black sesame seeds
2 strips (1 ounce) sun-dried banana, cut in thin strips
4 ounces EACH avocado (Haas preferred), mango and pineapple, peeled and medium diced
1/4 cup low-fat yogurt, drained
2 tablespoons chopped fresh mint
1/8 teaspoon EACH ground cinnamon and ground cloves
4 tablespoons sweetened coconut flakes, toasted
3 ounces EACH papaya and jicama, peeled and julienned
1 tablespoon mint leaves, julienned plus 4 springs for garnish

In a 1-quart saucepan, combine guava, water, sugar and lemon juice. Bring to boil over medium heat, reduce heat and simmer until soft. Machine puree, strain and refrigerate until serving.
In a 1-quart saucepan, bring vinegar and sugar to a boil. Add vanilla bean. Simmer until reduced by 1/3; then refrigerate. At serving time, remove vanilla bean and add sesame seeds.
Place banana strips on a parchment-lined sheet pan. Bake 3 to 5 minutes in preheated 300-degree convection oven until lightly brown. Cool to room temperature.
In a stainless steel bowl, lightly toss together avocado, mango, pineapple, yogurt, chopped mint, cinnamon and cloves.
In center of 4 chilled plates, place 4 ring molds. Divide tropical fruit mixture into ring molds, press down firmly, and top with coconut flakes and banana strips.
Divide jicama and papaya, and garnish each plate. Ladle 3 tablespoons EACH of the passion-fruit vinegar and the guava coulis around each timbale. Place mint sprig in center of timbale and garnish with julienned mint. Makes 4 servings.
Nutritional information unavailable.

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Stir ginger, black beans
into seafood mix

These are the recipes for dishes prepared by Stafford DeCambra of American Hawaii Cruises on "Hawaii's Kitchen" this week. The program airs at 5:30 p.m. on Sunday and is rebroadcast at the same time the following Saturday on KHON/FOX2.

Gingered black bean
scallop and shrimp salad

Ingredients for dressing:

1 cup black bean sauce
1/4 cup hoisin sauce
2 tablespoons sherry
2 tablespoons rice wine vinegar
1/4 cup macadamia-nut oil
2 tablespoons sesame seeds, roasted
2 tablespoons black beans (rinse and soak for 3 days)
Combine all dressing ingredients; mix well.

Ingredients for salad:

24 scallops, cooked, chilled
16 shrimp, cooked, chilled
1/2 cup roasted peanuts, chopped
1/4 cup water chestnuts, sliced
2 tablespoons pickled ginger, julienned
2 pineapples, cut in half; fruit removed from the shells and diced, shells reserved
1/4 cup watercress tops, cut into 1/2-inch pieces, blanched and plunged into iced water
2 tablespoons Chinese parsley, chopped
Watercress sprigs and orchid for garnish

Mix and toss with salad dressing. Pile into reserved pineapple shells. Sprinkle with fresh chopped Chinese parsley. Garnish with an orchid and a fresh sprig of watercress. Makes 4 servings.

Fresh chilled Kona
Haden mango bisque

1 pint Hayden mangoes, fresh sliced

1 cup sour cream
1/2 cup milk
1/2 cup ginger ale
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon lemon juice, fresh squeezed
Sliced or diced mango for garnish
Fresh mint and an orchid for garnish

Blend all ingredients in blender until smooth. Chill. Serve in frozen bowls or cups.

Garnish with sliced or diced mangoes, sprig of fresh mint and orchid. Makes 6 servings.

Note: Fresh papaya or strawberries may be substituted for mangoes.

Szechwan shrimp stir-fry

3/4 cup ketchup
2 teaspoons sugar
1 teaspoon chili powder
2 teaspoon Worcestershire sauce
1/2 teaspoon roasted chile-goma oil
2 tablespoons macadamia-nut oil
1 cup red & green bell peppers, coarsely chopped
1 cup snow peas, fresh, cleaned
1-1/2 pounds shrimp, peeled and deveined
2 cups pineapple, fresh, cut into chunks
1/4 cup green onions, sliced
4 cups steamed white rice
1 tablespoon white sesame seeds, roasted
1 tablespoon black sesame seeds, roasted
Fresh watercress and an orchid for garnish

Combine first five ingredients in a bowl until blended; set aside.

Heat 1 tablespoon macadamia-nut oil over medium-high heat in wok or large skillet. Add peppers; cook 1 to 2 minutes, stirring constantly. Add snow peas; cook 2 minutes more or until vegetables are tender-crisp. Remove vegetables from pan.

Add remaining 1 tablespoon of oil to skillet; add shrimp. Cook 2 to 3 minutes or until shrimp turn pink. Stir in reserved mixture, pineapple, green onions and vegetables, heat until hot. Serve over the rice, sprinkled with a pinch of the roasted sesame seeds. Garnish with a fresh sprig of watercress and an orchid. Makes 4 servings

Nutritional information unavailable.