THE ELECTRIC KITCHEN
Last chance to buy HECO cookbook
HAWAIIAN Electric and its employees are strong supporters of the Aloha United Way. This year, as in years past, HECO is a "pacesetter" company for the annual AUW campaign. To raise funds, our employees gathered up some of their favorite recipes and published a cookbook, "A Taste to Remember -- Volume 3: Island Flavors from Hawaiian Electric Company." The cookbook has been a hot seller and we've just received the third and final printing -- after these sell out there will be no more.
The book reflects today's island cuisine: Chinese, Filipino, Greek, Hawaiian, Indian, Italian, Japanese, Korean, Mexican, Pacific Rim, Puerto Rican, Thai and Vietnamese.
It sells for $10 and can be picked up at HECO's customer service offices on Richards Street (across from the post office) or on Ward Avenue across from Blaisdell Center. To order by mail send $10 per book, plus $4.50 shipping for one to two books, or $8.50 for three to 10. Make checks payable to HECO and send to HECO Power Supply Engineering, P.O. Box 2750, Honolulu 96840. Call 548-7311.
These recipes were tried by several employees and are truly ono.
Fukuda's Shiitake Crusted Fresh Fish
1/2 cup chopped shiitake mushrooms (fresh or dried and soaked), stems included
1/2 cup chopped fresh basil
2 cups panko (Japanese bread crumbs)
6 (6-ounce size) fresh fish fillets (such as mahimahi)
Freshly ground pepper
1/2 cup mayonnaise
2 teaspoons sriracha (Thai garlic-chili paste)
3 tablespoons olive oil, for sautéing
Combine mushrooms, basil and panko; mix well. Place in shallow dish.
Lightly season fillets with salt and pepper.
Combine mayonnaise and sriracha; spread evenly on each fillet. Roll fillets in panko mixture to coat each side evenly.
Add enough oil to skillet to coat bottom; heat over medium heat. Sauté fillets until cooked through and firm to touch. Place on warm plates and garnish with Wasabi Buerre Blanc (recipe follow). Serves 6.
Approximate nutritional analysis, per serving (not including sauce and salt to taste): 510 calories, 24 g total fat, 3.5 g saturated fat, 130 mg cholesterol, 400 mg sodium, 34 g carbohydrate, 3 g fiber, 1 g sugar, 38 g protein.
Sake-Wasabi Buerre Blanc
1 cup sake
1/2 cup sour cream
2/3 cup salted butter
1 tablespoon wasabi (Japanese horseradish) paste
1 teaspoon soy sauce or more, if desired
Salt and pepper (optional)
Bring sake to boil over medium heat, until reduced by about a quarter.
Add sour cream and cook until it reduces to 1/2 cup.
Lower heat and whisk in butter, a few chunks at a time, making sure sauce does NOT boil. Add wasabi and soy sauce. Season with salt and pepper, as desired. Makes about 1 cup.
Approximate nutritional analysis, per 2 tablespoon serving: 140 calories, 12 g total fat, 8 g saturated fat, 30 mg cholesterol, 110 mg sodium, 2 g carbohydrate, no fiber or sugar, 1 g protein.
9 to 12 pounds pork ribs or country-style ribs
2 pieces ginger root, sliced
1 cup sugar
1 cup ketchup
3/4 cup oyster sauce
1 teaspoon minced ginger
2 teaspoons chopped garlic
3/4 teaspoon Chinese five spice
1 cup soy sauce
2 cans (12-ounce size) frozen guava nectar concentrate
Place ribs and ginger in pot and cover with water. Bring to boil and cook 30 minutes or until fork tender. Drain water.
While ribs are still warm, combine marinade ingredients in large Ziploc bag and marinate ribs overnight in refrigerator.
Grill over hot charcoal or broil. Baste meat repeatedly with marinade. Serves 10.
Approximate nutritional analysis, per serving (based on 12 pounds): 1,270 calories, 77 g total fat, 28 g saturated fat, 300 mg cholesterol, greater than 2,000 mg sodium, 62 g carbohydrate, no fiber, 50 g sugar, 78 g protein.
Buttery Vanilla Bundt Cake
1 package yellow butter cake mix
1 package (3.4 ounces) instant vanilla pudding
1 cup water
1 block (1/2 cup) butter
3/4 cup sugar
1 block butter
3 tablespoons water
1 to 2 teaspoons vanilla
Preheat oven to 350 degrees. Generously grease a 12-cup bundt pan. Sprinkle powdered sugar on the bottom of the pan.
Combine all cake ingredients in bowl; beat at low speed until moistened; then beat 2 more minutes at high speed. Pour into prepared pan. Bake 50 to 60 minutes, until pick inserted in center comes out clean. Pierce cake 10 to 12 times with fork.
To make sauce: Combine all ingredients except vanilla in saucepan. Cook over medium heat, stirring constantly until mixture boils. Stir in vanilla. Slowly pour hot sauce over warm cake. Let stand 10 to 15 minutes, until sauce is absorbed. Invert cake onto serving plate. Serves 12.
Approximate nutritional analysis, per serving: 430 calories, 22 g total fat, 11 g saturated fat, 110 mg cholesterol, 475 mg sodium, 55 g carbohydrate, no fiber, 39 g sugar, 4 g protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com