Star-Bulletin Features


Wednesday, March 3, 1999


Hawaii's Kitchen



By Craig Kojima, Star-Bulletin
Don Ho and Chef Mark Ellman of Don Ho's Island Grill
tape this week's episode of "Hawaii's Kitchen."



Straight from
Don Ho’s

Here are the recipes for dishes prepared by Chef Mark Ellman of Don Ho's Island Grill on "Hawaii's Kitchen" this week. The program aired at 5:30 p.m. on Sunday and will be rebroadcast at the same time Saturday on KHON/FOX2.

Tapa

Rotisserie Pork and Ong Choy
with Look Fun Noodles

2 tablespoons canola oil
1 teaspoon sesame oil
1/2 tablespoon fresh chopped ginger
1 tablespoon fresh sliced garlic
1 tablespoon minced green onion
1 tablespoon chopped onion
1 tablespoon red bell pepper brunoise (1/8-inch dice)
1 tablespoon hoisin sauce
Sambal to taste (1 tablespoon for mildly hot)
1 cup rotisserie cooked leg of pork -- diced into 1/2 -inch cubes
1/2 cup vegetable stock
1/4 shoyu
1 tablespoon oyster sauce
1/4 cup mirin
1-2 tablespoons cornstarch, dissolved in a little water
1 cup loosely packed ong choy -- cut into 2-inch pieces
7 ounces look fun noodles
1 tablespoon black sesame seeds

In a wok over medium to high heat, cook oil, ginger, garlic, green onion, onion, and bell pepper to release essential oils (approximately 30-45 seconds).

Add hoisin, sambal and pork. Cook until it starts to caramelize.

Add vegetable stock, shoyu, oyster sauce and mirin, bring to a boil, stirring well.

Add enough of the cornstarch solution to bring liquid to the desired thickness or until it coats the back of a spoon.

Blanch noodles in boiling water for about 30 seconds, drain and place noodles in a pasta bowl.

Add ong choy to pork mixture and cover for 30-45 seconds. Toss. Turn off heat.

Pour pork and ong choy over noodles and sprinkle with black sesame seeds.

Makes 1 serving

Tapa

Wok-Fried Opakapaka with
Spicy Black Bean Sauce

Whole 1-1/2-pound-opakapaka, scaled and cleaned
All purpose flour
4 cups soybean oil (for deep frying)
1 tablespoon olive oil
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon fresh ginger, peeled, minced
1 teaspoon Maui onion, minced, or sweet onion
1 teaspoon fermented black beans, rinsed and chopped
2 jalapeno chiles, seeded and minced
1/4 cup dry white wine
1/2 cup butter, unsalted (1 stick)
1/4 cup green onions, chopped

Using a small, sharp knife, make 1/2-inch-deep cuts all over the fish, spacing them 1 inch apart. Dredge the fish in flour; shake off excess.

Heat the soybean oil in a wok or deep fryer over medium-high heat to 350 degrees. Add the fish and cook until cooked through, about 3 minutes per side. Using a slotted spatula, transfer the fish to paper towels.

Meanwhile, heat the olive and sesame oils in a heavy, large skillet over high heat. Add the garlic, ginger, onion and black beans and saute 1 minute. Add the chiles and saute 10 seconds. Add the wine and butter, bring mixture to a boil and continue boiling until reduced to 3/4 cup, whisking frequently -- about 5 minutes. Mix in the green onions.

Transfer fish to two plates. Spoon sauce over fish and serve.

Makes 2 servings.

Bullet Nutritional information unavailable.



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