Star-Bulletin Features

Wednesday, January 13, 1999

Hawaii's Kitchen

Ninniku-ya dishes
up ahi salad, shrimp

Here are the recipes for dishes prepared by chefs Eyuki Endo and Herbert Yamamoto of Ninniku-ya restaurant on "Hawaii's Kitchen" this week. The episode is a repeat broadcast of one that originally aired April 12, 1998."Hawaii's Kitchen" airs at 5:30 p.m. on Sunday and is rebroadcast at the same time the following Saturday on KHON/FOX2.

Tiger Shrimp Phuket

4 large eggs
1 tablespoon oyster sauce
1/4 cup virgin olive oil
1 tablespoon diced fresh ginger
1 tablespoon diced garlic
2-4 Hawaiian or Thai chile pepper (chopped)
1/2 cup julienned carrot
1/2 cup julienned broccoli
1/4 cup green onion, cut into 1-inch lengths
6-8 snow peas
3-5 pieces sliced shiitake
1/2 pound shrimp (size:16-20 to a pound)
1 tablespoon soy sauce
1 tablespoon fish sauce
1/2 cup beef broth
1/8 cup Chinese cooking wine
1/8 cup sesame seed oil
1/4 cup chopped Chinese parsley (cilantro)

Crack and mix the eggs with the oyster sauce. Set aside.

In a wok, heat the virgin olive oil. Add the ginger, garlic and chile and saute until golden brown. Add the carrots, broccoli, green onion, snow peas, shiitake and shrimp. Toss over heat until vegetables and shrimp are half cooked.

Stir in the soy sauce, fish sauce, beef broth and Chinese cooking wine, and continue heating until the alcohol has cooked out of the wine.

Add a pinch each of salt, pepper and sugar. Add the reserved egg mixture. Pour sesame seed oil around the side of the wok. Cook until the egg is half cooked (it will still be runny).

Serve on a large plate; garnish with chopped Chinese parsley sprinkled in the middle.

Note: If desired, serve over any type of Chinese noodles or with rice.


Fresh Avocado/Ahi Salad

1 round onion
1/4 cup butter (unsalted)
1/4 cup diced garlic
1 cup white wine
1 ripe avocado
1 stalk Chinese parsley (cilantro) chopped
1 tablespoon prepared wasabi
6-8 ounces fresh raw ahi
1 red tomato
1 yellow tomato
Virgin olive oil
1 stalk green onion, chopped
Pinch of thinly cut nori (optional)

Dice round onion. Saute with the butter, 1/8 cup of the diced garlic and the white wine until the onion becomes translucent. Put aside to cool.

Cut and mash avocado. Add 2 tablespoons of the sauteed onion mixture, 1/8 cup of the chopped Chinese parsley, the wasabi and a pinch each of salt and pepper.

Dice the ahi, but leave one thin long strip whole for garnish.

Add the diced ahi to the avocado mixture and blend well.

Slice 2 pieces each of red and yellow tomato and alternate slices, yellow-red-yellow-red, on a plate. Put the ahi-avocado mix in the center.

Drizzle virgin olive oil around the avocado mix. Add a sprinkle of the remaining diced garlic, salt and fresh ground pepper to taste and the chopped green onions.

Roll the thin slice of reserved ahi to form a rose, place in middle of avocado mix.

If desired, sprinkle a pinch of thinly cut nori on the top.

Bullet Nutritional information unavailable.

Do It Electric
Click for online
calendars and events.

E-mail to Features Editor

Text Site Directory:
[News] [Business] [Features] [Sports] [Editorial] [Do It Electric!]
[Classified Ads] [Search] [Subscribe] [Info] [Letter to Editor]
[Stylebook] [Feedback]

© 1999 Honolulu Star-Bulletin