Star-Bulletin Features


Wednesday, March 17, 1999


Hawaii's Kitchen


Spice up your cooking
with kim chee

Here are the recipes for dishes prepared by Mike Irish, president of Halm's Enterprise, on "Hawaii's Kitchen" this week. The program aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON.Fox 2.

Tapa

Halm's Kim Chee Dip

Bullet 8-ounce block cream cheese, softened
Bullet 12-ounce bottle Halm's Won Bok Kim Chee, chopped
Bullet 1 stalk green onions, chopped (optional)

In a mixing bowl, add softened cream cheese and mix with a wooden spoon.

Add kim chee juice from the bottle to desired consistency.

Add chopped kim chee and green onions, stir to combine. Serve chilled with crackers or chips.

Tapa

Halm's Kim Chee Stir Fry

Bullet 1 teaspoon vegetable oil
Bullet 1/2 onion, sliced
Bullet 1 can Spam, julienne cut
Bullet 12-ounce bottle Halm's Won Bok Kim Chee, drained & roughly chopped
Bullet 10-ounce bottle Halm's Head Cabbage Kim Chee, drained
Bullet 1/4 to 1/2 cup Man Nani BBQ Sauce

Heat oil in wok.

Add onions and sauté until softened.

Add Spam and sauté.

Add drained kim chee and BBQ Sauce and mix.

Simmer 3 to 5 minutes to heat.

Serve immediately over hot rice.

Tapa

Halm's Kim Chee Pasta Salad

Bullet 16-ounce package linguine -broken into thirds, boiled in salted water with dash oil until al dente
Bullet 12-ounce bottle Halm's Won Bok Kim Chee-julienne cut
Bullet 10-ounce bottle Halm's Cucumber Kim Chee-chopped
Bullet 6.5-ounce block. kamaboko or imitation crab meat-julienne cut
Bullet 1/4 to 1/2 bottle Tropics Oriental Salad Dressing

Mix all ingredients, chill and serve.

Nutritional information unavailable.



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