Home cooking marks Hispanic celebration

THE Hawaii Hispanic Heritage Festival and Health Fair, set for Saturday at Kapiolani Park, will showcase the culture, heritage, music, dance and food of Hawaii's Hispanic community.

HISPANIC HERITAGE FESTIVAL When: 10 a.m. to 6 p.m. Saturday Place: Kapiolani Park Bandstand Admission: Free Call: 941-5216 or 285-0072 or visit www.hawaiihispanicfestival.com

The Hawaii Hispanic Chamber of Commerce, in cooperation with the Hispanic Center of Hawaii, presents this event to bring together all Hispanic businesses and organizations in Hawaii.

Funds raised go toward scholarships.

The following recipes are from The United Puerto Rican Association of Hawaii's cookbook, "Recipes from the Heart of Hawaii's Puerto Ricans." The cookbooks sell for $10 ($13.50 by mail order). Call the United Puerto Rican Association of Hawaii, 847-2751, or Laura Robley, 488-8501 or 487-7040, or buy a copy at the festival this weekend!

Both Laura and her daughter, Julie, were guest demonstrators on several of our "Electric Kitchen" cooking shows and their recipes were always so ono! Ayúdennos a disfrutar el festival y la venta del libro de cocina. Wepa! (Help us enjoy the festival and the sale of the cookbook!)

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Ensalada de Salmon (Salmon Salad)

1 can (7.5 ounces) pink or red salmon (reserve liquid)
2 heads Manoa lettuce
1-1/2 medium-sized ripe tomatoes, diced
1/2 cup sliced Maui onion
1/3 cup water
2 tablespoons vegetable oil
1-1/2 teaspoons soy sauce
2 to 3 dashes hot pepper sauce (such as Tabasco)

Remove bones and skin from salmon and break into bite-size pieces. Wash lettuce; tear into bite pieces. Place lettuce in salad bowl, add salmon, tomatoes and onion. Add reserved salmon liquid, water, oil, soy sauce and hot pepper sauce; toss gently. Serve with hot rice. Serves 3.

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Arroz con Camarones (Rice with Shrimp)

2 packages (3 ounces each) dried shrimp
3-1/2 cups water, divided use
6 tablespoons achiote oil, divided use
1/2 pound lean pork, cut in 1-inch strips
6 cloves garlic, crushed
1 medium onion, diced
1 small green pepper, diced
1/2 cup chopped cilantro
1 tablespoon oregano leaves
1 can (8 ounces) tomato sauce
1-1/2 teaspoons salt
1 teaspoon pepper
3-1/2 cups uncooked rice, washed and drained

Soak shrimp in 1 cup of the water for 30 minutes. Drain shrimp, reserving liquid. Add enough water to this liquid to make 1 cup; set aside.

In a large saucepan, heat 3 tablespoons achiote oil. Sauté pork until it just starts to brown. Add garlic and shrimp; cook until shrimp starts to brown. Add onions, green pepper, parsley and oregano; cook on medium heat until onion is translucent.

Add tomato sauce and remaining 3 tablespoons achiote oil. Cook 4 minutes.

Add reserved liquid from shrimp, remaining 2-1/2 cups water, salt and pepper; simmer 5 minutes. Stir in rice. Cover and cook 45 minutes, stirring occasionally. Serves 10.

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Flan de Crema Queso (Cream Cheese Flan)

3/4 cup sugar
1 package (8 ounces) cream cheese, softened
5 eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 teaspoon vanilla

Preheat oven to 350 degrees.

In a heavy skillet, heat sugar over medium-low heat, stirring constantly, until sugar is caramelized. Quickly pour into a deep 10-inch pie plate, tilt to evenly coat bottom of plate.

Beat cream cheese until smooth. Add eggs, one a time, beating well after each addition. Add remaining ingredients; mix well. Pour over caramelized sugar.

Place plate in large baking pan. Pour boiling water into pan to depth of 1 inch. Bake 50 to 60 minutes, until a knife inserted in center comes out clean. Cool and refrigerate overnight.

To serve, loosen edges with knife; invert onto a serving dish. Cut into serving pieces. Serves 8.

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