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OnJin’s cafe presents
three specialities

Recipes prepared by OnJin Kim, owner and chef of OnJin'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.

DUCK SALAD WITH
HOISIN DRESSING

1/2 Chinese roast duck, skinned, boned and shredded
1/2 pound bean sprouts
12 snow peas, blanched and julienned
1/4 of a papaya, seeded, peeled and cubed
6 ounces firm tofu, fried then cubed
1 teaspoon basil, in fine julienne
1 teaspoon shiso, in fine julienne
1 tablespoon Chinese parsley, leaves only
1 tablespoon sesame oil
1 tablespoon green onion, in fine julienne
1/2 teaspoon roasted sesame seeds
2 ounces mixed greens for garnish
4 pieces wonton pi, julienned and fried
12 orange segments for garnish

Hoisin Dressing
1 cup hoisin sauce
1/4 cup mirin
1/4 cup rice vinegar
1 tablespoon soy sauce
Half a Hawaiian chile pepper, seeded and finely chopped
1/2 teaspoon finely chopped ginger

To prepare dressing: Mix ingredients together. Set aside.

Mix together the duck, bean sprouts, snow peas, papaya, tofu, basil, shiso, Chinese parsley, sesame oil, green onion, sesame seeds and 5 tablespoons of the dressing.

Place 1/2 ounce of greens on the bottom of each plate and put 1/4 of the duck salad mix on top. Garnish with orange segments. Top with wonton strips. Serves 4..

SEARED SALMON WITH
RED BELL PEPPER COULIS

4 6-ounce Atlantic salmon filets
1/4 teaspoon ground white pepper
1/4 teaspoon salt
2 tablespoons olive oil

Red Bell Pepper Coulis
5 red bell peppers
1/4 cup extra virgin olive oil
1/2 Maui onion, sliced
1/2 tablespoon garlic, chopped
1/4 cup balsamic vinegar
1/4 cup red wine
1/2 tablespoon sugar
Pinch of cayenne
Salt & pepper to taste
1 ounce basil, cut into thin strips

Lemon Beurre Blanc Sauce
1 shallot, sliced
1 bay leaf
5 whole white peppercorns
1 cup white wine
1/2 cup heavy cream
2 ounces unsalted butter, cut into cubes
1/4 fresh lemon, juiced
Ground white pepper & salt to taste

To prepare the coulis: Char peppers under a broiler for about 20 minutes, turning occasionally. When cooled, remove and discard skin and seeds, and julienne the peppers. Set aside

Heat the 1/4 cup olive oil in a pan over medium heat, add Maui onion and sauté for about 10 minutes or until soft. Add garlic and red bell peppers and stir in vinegar, wine and sugar. Add cayenne, and salt and pepper to taste. Cook uncovered for about 10 minutes or until almost all the liquid has evaporated. Stir in basil chiffonade. Set aside

To prepare the sauce: Put shallot, bay leaf, peppercorns and wine in a saucepan and boil until only 2 tablespoons liquid remains. Add cream and reduce liquid by one third. Lower heat to a simmer and whisk in the butter piece by piece, whisking constantly until all the butter is incorporated. Add lemon juice then strain sauce through a fine sieve. Season to taste with salt and white pepper.

To prepare the salmon: Place the 2 tablespoons olive oil in a nonstick saute pan. Season salmon with salt and pepper. Place salmon in the pan and cook 2-3 minutes on each side until done.

Place salmon in the center of a plate, spoon 1 cup of the coulis on top and spoon 3/4 cup Lemon Beurre Blanc sauce around the salmon. Serves 4.

SOFT SHELL CRAB APPETIZER
WITH PONZU DRESSING

4 soft shell crabs (small to medium size)
1/2 cup all purpose flour
2 eggs, beaten
1/2 cup almond flour (see note)
1-1/2 tablespoon corn starch
1/2 cup vegetable oil

Ponzu Dressing
2 oranges, segment one, reserving the juice; juice the other
1/2 lemon, juiced
1/4 lime, juiced
1 tablespoon Dijon mustard
2 tablespoon ponzu sauce
1 teaspoon sugar
1/2 cup walnut oil

To prepare the dressing: Blend all the ingredients except the oil and orange segments in a blender. With the blender on, slowly drizzle in the oil. Save orange segments to garnish the finished dish.

Dry the crabs with paper towels. Dust the crabs with the all-purpose flour. Dip into beaten eggs then coat with a mixture of almond flour and corn starch, and fry. Garnish with baby greens and the orange segments and serve with dressing. Serves 4.

Note: Almond flour is very finely ground almonds. The nuts may be ground in a food processor, but take care that they don't become oily.

Nutritional information unavailable.

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