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By Request
Betty Shimabukuro

Wednesday, May 25, 2005





Edamame colors
bright, healthy salad

Edamame has the color of a fresh pea, the shape of a mini-lima bean and a taste all its own.

Although soy beans are most often eaten in the pod as a pupu, the shelled beans are a great basic ingredient for a salad, adding a clean, fresh flavor and all the health benefits of soy.

Florence Kim asked for the recipe for such a salad she enjoyed at the Halekulani. "Halekulani's Orchids restaurant has many great salads but, one of my favorites is their Edamame Salad. Could you get that recipe?"

Shawn Smith, the resort's executive sous chef in charge of Sunday brunch, was happy to oblige.

The salad is a colorful, chunky mix, with flavors of leeks, onions and feta cheese, tossed with a light, lemony dressing.

If you have time, start with fresh soy beans in the pods. You'll have to shell them and blanch the beans 2 minutes in boiling water (they'll turn bright green). Rinse quickly in cold water so they don't overcook.

To simplify, buy shelled soy beans, sold frozen at Asian markets. These are precooked and just need to be defrosted.

Edamame Salad

1 Maui onion, finely diced
1 leek, finely diced
2 carrots, peeled and finely diced
1 stalk celery, finely diced
1 pound shelled edamame (soy beans), blanched
1/2 purple onion, finely diced
1/2 pound crumbled feta cheese
>>Dressing:
1/4 cup lemon juice
3/4 cup olive oil
1 tablespoon rice vinegar
Pinch salt
Pinch pepper

Sauté Maui onions and leeks in saucepan until translucent. Add celery and carrots. Cook an additional 2 minutes (do not brown). Cool, then combine with edamame, purple onion and cheese.

Whisk dressing ingredients together, then toss with salad. Taste and adjust seasonings. Chill. Serves 8.

Approximate nutritional analysis, per serving: 360 calories, 30 g total fat, 7 g saturated fat, 25 mg cholesterol, 370 mg sodium, 15 g carbohydrates, 4 g fiber, 7 g sugar, 12 g protein.

Can you help?

An e-mail correspondent who goes by the name of Sharbears is looking for the recipe for deep-fried tofu, once served at Wong and Wong's. "They were so puffy and oh so crisp with a custard like creamy tofu inside," she writes.

Anybody have a clue? Please get in touch.


See the Columnists section for some past articles.

Send queries along with name and phone number to:
"By Request," Honolulu Star-Bulletin,
500 Ala Moana, No. 7-210, Honolulu 96813.
Or send e-mail to bshimabukuro@starbulletin.com


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