"The Electric Kitchen" airing in the first half of May features Waipahu High School students with recipes from their "Mystery Basket Cook-Off" competition.
Waipahu cooks up
"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.
Combine marinade ingredients. Reserve 1 tablespoon for Crunchy Salad (below). Place pork in remaining marinade and marinate at least 15 minutes.
Marinated Pork Tenderloin1 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
In a skillet, heat oil; fry pork until done. Serves 3.
In a salad bowl, combine bean sprouts, watercress, and jicama. Combine dressing ingredients. Just before serving, toss salad with dressing. Serve with pork.
Crunchy Salad1 cup bean sprouts, blanched
1 cup (1-inch lengths) watercress, blanched
1 cup slivered jicama
1 tablespoon sesame oil
3 tablespoons vinegar
1/2 teaspoon sugar
1 tablespoon Mystery Marinade (above)
Nutritional information unavailable.
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