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Star-Bulletin Features


Wednesday, February 2, 2000


Hawaii's Kitchen


Chow down
Maui style

Recipes prepared by Chef Andrew Firmignac of the Maui Ocean Center Seascape Ma'alaea Restaurant, 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.

Tapa

Local Boy Sandwich

Bullet Waffle Mix:
2 cups Bisquick
1 cup milk
1 egg
2 tablespoons vegetable oil
1 tsp chopped fresh basil

Bullet Fresh Dill Mayonnaise Aioli:
1 cup mayonnaise
1/4 cup rice vinegar
3 tablespoons chopped fresh dill

Bullet Sandwich filling
3 ounces bay shrimp
2 ounces baby lobster
1 teaspoon Dijon mustard
2 leaves of green leaf lettuce
3 slices tomato

Combine all waffle mix ingredients to make a batter

Spray a waffle iron with nonstick spray. Cook waffles until golden brown, following manufacturer's instructions for the iron.

Make the aioli, combine the mayonnaise, rice vinegar and dill.

Mix the shrimp and lobster with the aioli.

Spread mustard on one waffle. Place lettuce leaf, then tomatoes, then shrimp and lobster mixture on top. Cover with a second waffle. Cut into four and serve with pasta salad.

Tapa

Cashew Chicken

4 ounces chuka soba noodles
1/4 cup sesame seed oil
4 ounces sliced chicken breast
1/4 cup cornstarch
1/4 cup hoi sin sauce
21/4 cup oyster sauce
1/2 teaspoon chopped ginger
1 cup stir-fry vegetables
15 whole cashews

Cook chuka soba noodles and drain. Place on a plate and set aside.

In a wok, heat sesame oil. Dust chicken with cornstarch and saute for 3 minutes or until cooked. Add hoi sin and oyster sauces, ginger and vegetables. Saute for 2 minutes and pour mixture over noodles. Top with cashews and serve.

Nutritional information unavailable.



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