THE ELECTRIC KITCHEN
Moanalua High raises cash with own eclectic cookbook
Thinking of graduation, already? Moanalua High School's Project Graduation 2006 team has been thinking of it for awhile now and has developed a cookbook, "Local Style Cooking with a Mainland Flair" to raise funds.
The cookbook features many tasty and simple recipes contributed by students, parents and friends (some from the mainland), and even a few celebrities.
They're especially proud of the artwork in the book, as it was all done by students from the class of 2006. The book costs $12 and can be purchased at Aiea Manapua (next to the Aiea Library) and at Baldwin's in Waimalu Shopping Center, or e-mail PG06@hawaii.rr. com (that's p-g-zero-six, not a capital O) with your name, address and phone number and the cookbook can be mailed to you for an additional $3 shipping and handling per book.
Here are a couple of recipes the committee wanted to share to whet your appetite!
Submitted by Jensen Settsu, class of 2006
1 package (8 ounces) long rice or green bean vermicelli noodles (see note)
1 package (8 ounces) bean sprouts
1 head red leaf lettuce, torn into bite-size pieces
1 jar (3 ounces) Thai fried onions, or to taste (see note)
1 jar (3 ounces) Thai fried garlic (see note)
Chopped fresh mint, to taste
Chopped peanuts for garnish (optional)
1 cup sugar
1/2 cup vinegar
1/4 cup patis (fish sauce)
1 tablespoon Thai chili garlic sauce, or to taste
Bring a large pot of water to boil. Add long rice and boil 4 minutes; drain in a colander and rinse with cool water, then drain again.
In a large salad bowl, layer cooked long rice, bean sprouts, lettuce, onions, garlic, mint and peanuts.
To prepare dressing, combine ingredients in a glass jar; close jar and shake to blend well. Just before serving, pour dressing over salad and gently toss. Serves 8.
Note: Long rice, as we call it in Hawaii, is referred to as mung bean thread or green bean vermicelli in most Asian cuisines. Long rice, Thai fried onions, Thai fried garlic and Thai chili garlic sauce can be found in the Asian section of supermarkets or in Asian grocery stores.
Approximate nutritional analysis, per serving (not including peanuts for garnish): 350 calories, 10 g total fat, 2.5 g saturated fat, no cholesterol, 800 mg sodium, 62 g carbohydrate, 1 g fiber, 27 g sugar, 4 g protein.
Mochiko Chicken 2
Submitted by Lace and Leesa Nakagawa, Moanalua alumni
1/2 cup mochiko
1/2 cup cornstarch
1/2 cup sugar
2/3 cup soy sauce
1/4 teaspoon salt
1/4 cup chopped green onion
1/4 cup chopped ginger
1/4 cup chopped garlic
5 pounds chicken pieces
In a large bowl, beat eggs. Add mochiko, cornstarch, sugar, soy sauce, salt, green onion, ginger and garlic; mix well. Add chicken and refrigerate 1 hour.
Pan fry, broil, or grill chicken until done. Serves 8.
Approximate nutritional analysis, per serving (not including oil if pan fried): 760 calories, 44 g total fat, 13 g saturated fat, 290 mg cholesterol, greater than 2,000 mg sodium, 30 g carbohydrate, no fiber, 15 g sugar, 58 g protein.
"The Electric Kitchen" is a community service of
Hawaiian Electric Co., which has a database of local
recipes available online at www.heco.com