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Star-Bulletin Features

Wednesday, December 1, 1999

Hawaii's Kitchen

TheBus representatives
steer viewers to good eats

Here are recipes for dishes prepared by bus operators Albert Kaai and Mana Crozier of TheBus 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.


Albert Kaai

1 bunch Chinese parsley
8-ounce can sliced water chestnuts
2-ounce can Spam (less-fat or less- sodium Spam preferred)
Gau gee wrappers or if not available, won ton wrappers

Finely chop parsley and water chestnuts. Mash Spam and add parsley/chestnuts mixture, mixing well. Moisten edges of gau gee wrapper, add 1 teaspoon of Spam mixture and fold end to end to form a rectangle and seal. Deep fry in hot oil until golden brown.

Best served with a sweet chile sauce dip.


Albert Kaai

2 pounds shrimp
1 bunch green onion
2 bunches Chinese parsley
3 cloves garlic
3 tablespoons chopped ginger
4-6 tablespoons Tiparos fish sauce

To clean the shrimp: Cut through top center of shrimp tail, just enough to remove vein, leaving shell on. Set shrimp aside.

Finely chop the white stems of green onions, stems of the parsley, and garlic cloves. Add to the chopped ginger. Set aside.

Cut green part of onions and Chinese parsley tops into 1 inch lengths and set aside.

Heat an oiled wok on high. Stir fry the garlic mixture for 1 minute. Add cleaned shrimp and stir fry 3-5 minutes. Add fish sauce and stir fry until shrimp is done. Add chopped green onion and Chinese parsley tops and turn off stove.


Mana Crozier

1 tablespoon oil
1 pound ground pork
1 block tofu (firm)
1 tablespoon cornstarch
1 tablespoon cold water
Green onion, for garnish
Chinese parsley, for garnish
2 teaspoons sesame oil
1 tablespoon sweet chile sauce

Bullet Sauce:
1 cup chicken broth
1 tablespoon black bean sauce
2 tablespoons soy sauce
1 teaspoon garlic
1 teaspoon ginger

Heat a wok on medium fire. Add oil and heat. Brown pork in hot oil. Add tofu. Mix sauce ingredients together and stir into pork mixture. Bring to a boil, about 3 minutes. Combine water and cornstarch and stir in. Mixture will thicken.

Stir in sesame oil and sweet chile sauce. Garnish with green onion and Chinese parsley.

Nutritional information unavailable

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