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Star-Bulletin Features


Wednesday, February 23, 2000


Hawaii's Kitchen


Whip up quick meals
on your next voyage

Recipes prepared by Gary Yuen and Moana Doi of the Polynesian Voyaging Society, 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.

Recipes will make enough to feed 10 to 12 people

BREAKFAST

3 cans Spam OR 5-8 pounds mahimahi fillet
2 containers instant pancake mix

Fry Spam or mahimahi.

Prepare a thick batter following the pancake mix directions. Dip the Spam or mahimahi in the batter. Cook over medium heat.

Replaces Spam musubi

MAHIMAHI ON LINGUINI
WITH WHITE CLAM SAUCE

8-12 pounds fresh mahimahi
3 pounds linguini
1 large can clams
2 cans coconut milk
2 cans cream of mushroom soup (or equivalent amount of dehydrated cream of potato soup)
2 cloves of garlic
Butter, salt and pepper to taste

Cook linguini in boiling water. You can use sea water for up to 15 percent of the cooking water.

Sauté mahimahi in butter and garlic. Simmer clams with coconut milk and soup mix. Serve over drained, cooked linguini.

LATE NIGHT MAHIMAHI SOUP

Whole head, cut in half, and bones from a mahimahi
2-3 round onions, quartered and sliced
4-5 sleeves of ginger about 3/16 inch thick
2-3 tomatoes, quartered and sliced
1 6-8 ounce package wakame soup mix
Handful of dried shrimp
Salt and pepper to taste

Simmer fish head and bones in water to cover for 30 minutes. Remove head and bones. Add shrimp 5 minutes prior to adding remaining ingredients.

Nutritional information unavailable.




The public can track the progress of the Hokule'a by looking on the World Wide Web site http://leahi.kcc.hawaii.edu/org/pvs/
Photographs from the Hokule'a are slated to be available at http://www.hokulea.net




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