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Star-Bulletin Features


Wednesday, May 1, 2002


ELECTRIC KITCHEN

Tapa

Electric Kitchen


Waipahu cooks up
winning recipes


"The Electric Kitchen" airing in the first half of May features Waipahu High School students with recipes from their "Mystery Basket Cook-Off" competition.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

Here is Johnlou Tanacio's winning recipe from the cook-off. All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Marinated Pork Tenderloin

1 pound pork tenderloin, cut into thirds, medallion-style
1 tablespoon salad oil
>> Mystery Marinade:
1/4 cup oyster sauce
1/2 teaspoon sesame oil
1 tablespoon miso
2 teaspoons grated ginger root
1 clove garlic, minced
1 green onion, finely chopped
Dash white pepper

Combine marinade ingredients. Reserve 1 tablespoon for Crunchy Salad (below). Place pork in remaining marinade and marinate at least 15 minutes.

In a skillet, heat oil; fry pork until done. Serves 3.

Crunchy Salad

1 cup bean sprouts, blanched
1 cup (1-inch lengths) watercress, blanched
1 cup slivered jicama
>> Dressing:
1 tablespoon sesame oil
3 tablespoons vinegar
1/2 teaspoon sugar
1 tablespoon Mystery Marinade (above)

In a salad bowl, combine bean sprouts, watercress, and jicama. Combine dressing ingredients. Just before serving, toss salad with dressing. Serve with pork.

Nutritional information unavailable.

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