THE ELECTRIC KITCHEN
Flavors of Portugal come alive at Ala Moana Park fest
Come experience the music, food, costumes and crafts of the Portuguese as the Hawaii Council on Portuguese Heritage presents the 29th annual Portuguese Festa this weekend.
Portuguese Festa
» When: 10 a.m. to 5 p.m. Saturday and Sunday
» Place: Ala Moana Beach Park, McCoy Pavilion
» Tickets: $3; children 10 and under and active-duty military are free
» Call: 845-1616
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Our favorite Portuguese foods -- Portuguese bean soup, malassadas, vina d' alhos pork and Portuguese sausage hot dogs on sweet bread buns -- will be featured, plus continuous live entertainment, including Frank DeLima, who performs at noon Saturday and 3 p.m. Sunday.
Be sure to check out the cooking demonstrations, imported crafts, local artists and vendors, cultural displays and multi-ethnic genealogical consultations.
Here's a sampling of recipes that will be featured in cooking demonstrations this weekend:
Salada Verde com Bacalhau Atlantico
(Green Salad With Atlantic Codfish)
1 pound Atlantic codfish, cooked and flaked
3 heads lettuce, shredded or chopped
1 small red onion, thinly sliced
1 can (4 ounces) sliced olives
2 teaspoons roasted sesame seeds (optional)
» Dressing:
1 clove garlic, minced
3/4 cup olive oil
1/2 cup red wine vinegar
4 to 6 ounces Feta cheese, crumbled, or 1/2 cup plain yogurt
2 teaspoons sugar
Juice of 1/2 lemon
In a salad bowl, combine codfish, lettuce, onion, olives and sesame seeds.
Combine dressing ingredients. Just before serving, pour dressing over salad; toss gently. Serves 8.
Approximate nutritional analysis, per serving: 350 calories, 28 g total fat, 6 g saturated fat, 50 mg cholesterol, 400 mg sodium, 11 g carbohydrate, 3 g fiber, 6 g sugar, 15 g protein.
Cebolas de Concerva
(Portuguese Pickled Onions)
3 Hawaiian chili peppers, crushed
1 tablespoon Hawaiian salt
1 tablespoon sugar
3/4 cup water
3/4 cup white vinegar
4 to 5 onions, cut into wedges
4 to 5 carrots, cut into chunks
1 bell pepper cut into wedges
Combine first five ingredients; stir until salt and sugar dissolve.
Pack vegetables tightly into glass jars. Pour marinade over vegetables. Cover jars and refrigerate 48 hours before serving. Makes about 2 quarts.
Approximate nutritional analysis, per 1/4-cup serving: 15 calories, 200 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugar, no fat, cholesterol or protein,
Pudim de Arroz
(Rice Pudding)
1 cup rice
3 cups water
1/4 cup butter
1 cup sugar
1/2 teaspoon salt
1 3/4 cup milk
Peel of one lemon
2 eggs
2 egg yolks
Cinnamon
In a pot, combine rice, water, butter, 1/2-cup sugar and salt; simmer, stirring often until water evaporates.
In another pot, heat milk with lemon peel and remaining 1/2 cup sugar; bring to boil, then add rice mixture. Reduce heat, cover and cook 25 minutes, stirring often or until rice thickens.
Beat together eggs with egg yolks. Place about 1/2 cup of rice mixture in a small bowl and quickly stir in the eggs to temper them.
Stir mixture back into the rice in the saucepot; heat through.
Remove from heat and remove lemon peel. Pour into serving dishes, sprinkle with cinnamon. Serves 8.
Approximate nutritional analysis, per serving: 300 calories, 10 g total fat, 5 g saturated fat, 125 mg cholesterol, 250 mg sodium, 48 g carbohydrate, 1 g fiber, 28 g sugar, 6 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.