Isle favorites fill cookbook
The Pearl City Hongwanji celebrates its centennial year with a benefit cookbook, "Wisteria Delights," a collection of family recipes that spans the many generations of temple membership.
Cookbook chairwoman Myra Matsumoto calls the cookbook "our gift to the community." It includes an impressive number of recipes for mochi and manju, as well as rice dishes and pickled vegetables in the Japanese tradition. But you'll also find Korean Long Rice, Indonesian Pork Roast and a basic Spaghetti with Meat Sauce.
The cookbook has already been a big hit for the temple, with 3,000 copies sold since April, just in-house. It's now being released to the public, but stock is low, at least until a re-order arrives from the publisher.
The book sells for $12 (or $15 for mail orders) and a limited number will be available at the hongwanji craft fair, 8 a.m. to 1 p.m. Saturday at the temple, 858 Second St. in Pearl City. All proceeds go to hongwanji mission projects. If you can't make the craft fair, call Matsumoto at 488-5920 or Yukie Ouchi, 456-0840, for ordering information.
Among the recipes in the cookbook is one that answers the request of Wayne Jones: "I have a smoker and would like to smoke some pipikaula for snacks. Do you know of a recipe for this tasty dish?"
The ladies of the hongwanji do, and although this recipe is for oven-cooking (better for those of us who are smoker-deprived), the formula can be followed for use in a smoker.
4 flank steaks (5 to 6 pounds total), cut in 3-inch lengths
1 cup soy sauce
4 tablespoons sugar
1 package Noh brand kim chee base
3 large cloves garlic, minced
2 tablespoons sherry
2 tablespoons white sesame seeds
Combine marinade ingredients and marinate beef 24 hours.
Preheat oven to 200 degrees. Place meat on rack and bake 5 hours, turning once. Serves 20 as an appetizer.
Approximate nutritional analysis, per serving (based on 5 pounds of flank steak): 270 calories, 12 g total fat, 5 g saturated fat, 100 mg cholesterol, 900 mg sodium, 5 g carbohydrate, no fiber, 3.5 g sugar, 33 g protein.
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