Star-Bulletin Features


Wednesday, April 28, 1999


Hawaii's Kitchen


From Harry’s Cafe,
three menu offerings

Recipes prepared by Christy Cho, owner, and Alex Monje, chef, of Harry's Cafe on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

KIM CHEE FRIED RICE

Oil for cooking
2 strips bacon (cooked and diced)
2 ounces kim chee
1 tablespoon hot sauce
1 tablespoon oyster sauce
6 scoops (medium size) rice

Heat oil in a frying pan, and saute kim chee and bacon.

Add hot sauce, oyster sauce, and rice. Mix well and cook on slow heat 2-3 minutes.

GARLIC AHI

6 ounces ahi
Salt and pepper to taste
Pinch of flour
Oil for cooking
1 teaspoon garlic
1/2 tablespoon sesame oil
1 tablespoon shoyu
1 ounce water or fish stock

Pat the fish dry, then season with salt and pepper.

Heat oil in a frying pan and saute fish on both sides. Cook only halfway through.

Take the pan off heat and drain out oil. Add garlic, sesame oil, shoyu and water or fish stock.

Put pan back on stove and bring to a boil. While boiling add a small amount of flour to thicken sauce.

Tapa

YAKISOBA

1 green pepper
2 stalks celery
1 carrot
1 onion
Oil for cooking
2 large boneless chicken thighs (cut into strips)
2 bags yakisoba noodles
2 tablespoons oyster sauce
1-1/2 tablespoons katsu sauce
Salt and pepper to taste

Cut all vegetables into julienned strips

Heat oil in a frying pan and saute chicken until cooked. Add all vegetables, noodles, oyster sauce, and katsu sauce. Keep stirring (2-3 minutes) until vegetables are cooked. Season with salt and pepper.

Nutritional information unavailable.



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