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McKinley celebration
McKinley High School celebrates its 140th anniversary with "A Taste of McKinley," 5:30 to 9 p.m. next Wednesday at the Sheraton Waikiki Hotel Ballroom.
The event will pay tribute to the McKinley Carnivals of years past, but the fare will be much more than corn dogs and pizza. The food will be provided by Alan Wong's Pineapple Room, L'Uraku, the Sheraton and Hawaii Prince hotels -- as well as old favorites such as KC Drive Inn, Yama's and Zippy's.
The evening will include a silent auction, game booths and entertainment.
Tickets are $75, with proceeds going to a scholarship program for McKinley graduates.
Call 536-3832.
Fruit growers meet
Tropical fruit growers will gather in Hilo next week for the 15th annual International Tropical Fruit Conference.
The conference, Oct. 21 to 23 at the Hilo Hawaiian Hotel, will cover topics such as fruit diseases, quarantine and cacao growing in Hawaii.
Keynote speaker will be Dr. Surmsuk Salakpetch, director of the Chanthaburi Horticultural Research Center in Thailand.
On the 23rd, participants will visit two local orchards.
Call (808) 966-6444.
Poke recipes wanted
The deadline to enter the Aloha Shoyu/Sam Choy Poke Contest is Saturday.
The competition takes place Nov. 13 at the Honolulu Country Club, with prizes totaling more than $10,000 in three categories: traditional, cooked poke and poke with soy sauce. Enter as a professional, amateur or student (up to age 21).
Entry fee is $15 per recipe, to benefit the Kalihi-Palama Health Center. A total of 75 finalists will be selected. Finalists must prepare 6 pounds of poke for judging, providing their own ingredients. For an entry form call 456-0501.
Culinary conference
The American Culinary Federation's 2006 Western Region Conference comes up Feb. 2 to 6, but now is the time to start planning. Deadline for early registration deadline is Oct. 31.
The conference, at the Hilton Waikoloa Village Resort, will feature clinics, specialty sessions on Hawaiian products, competitions and regional award presentations.
Registration is $225 until Halloween, then goes up to $300 until Jan. 31 and $395. To register, visit the Web site, konakohalachefs.org.
Aloha Tofu crowns recipe winner
Tracey Apoliona of Kona won Aoha Tofu Factory's first recipe contest, for her tofu patties combining tofu, salmon, shrimp and crabmeat, plus water chestnuts for crunch.
Apoliona learned to cook from her grandmother, Sally, at the family diner on Molokai. She says other types of fish, such as ahi, may be used in place of the salmon.
She won gift certificates for groceries and furniture, as well as a gift basket from Compleat Kitchen.
Aloha Tofu Patties
1 block firm tofu, drained
1 cup flaked cooked salmon
1 cup chopped cooked shrimp
1/2 cup crabmeat
1 cups chopped water chestnuts
1/4 cup sliced green onion
1 egg
2 tablespoons oyster sauce
1 tablespoon soy sauce
1-1/2 cups panko (Japanese breadcrumbs)
Sprinkle black pepper
Vegetable oil, for pan-frying
» Dipping sauce:
1 cup sugar
1 cup soy sauce
1 cup water
Combine all ingredients except oil in a large bowl. Form into patties.
Heat oil in a skillet. Fry patties until golden brown. Drain on paper towels.
Combine sauce ingredients in saucepan. Bring to simmer and reduce until slightly thickened. Drizzle over patties.
May be served hot or cold.
Nutritional information unavailable.