By Request

By Catherine Kekoa Enomoto

Wednesday, June 11, 1997


By George F. Lee, Star-Bulletin
Oatcakes, at left, are popular among athletes. The Cafe in
Kaimuki is a popular source for the biscuity cakes, as well
as for toffee scones and oatmeal fruit muffins.

Seasoned salts add dash

HOLLY Hashimoto wants a recipe for seasoned salt, so she and friends can make and bottle it for party favors. Recipes follow from cookbooks by Sam Choy and Tamar Pane'e. Pane'e said she uses Grandfather's Salt Mix for everything, because it has a "more local kind of taste."

Meanwhile, Mary Inada of Mililani asked how to get the "Top Ramen Cookbook" featured in last week's Body & Soul section. Order the cookbook by sending a $3.95 check made to: Nissin Foods, Cookbook Offer, 2001 W. Rosecrans Ave., Gardena, Calif. 90249. For information, call (310)-327-8478.

Kamuela Dry-Rub Tenderloin

(From "The Choy of Cooking" by Sam Choy, Mutual, 1996, $35)

2 beef tenderloin fillets (6 ounces each)
1 teaspoon minced fresh basil
1/4 teaspoon fresh thyme

Dry Seasoning Salt:
1 teaspoon Hawaiian sea salt
1 teaspoon garlic salt
1 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon onion powder

Blend dry-seasoning-salt ingredients. Sprinkle over fillets as needed. Reserve remaining seasoning salt for later use, especially on chicken, pork or fish.

Sprinkle basil and thyme over fillets and massage into meat. In a skillet sprayed with nonstick vegetable-oil cooking spray, pan-fry fillets over medium-high heat 2-1/2 minutes per side or until done to one's preference. Makes 2 servings.

Approximate nutritional analysis per serving: 410 calories, 30 grams total fat, 12 grams saturated fat, 120 milligrams cholesterol, at least 1,000 milligrams sodium. Per serving, using all lean tenderloin: 290 calories, 15 grams fat.*

Grandfather's Salt Mix

(From "E Ho'olako Mau --
All Hawaiian Cook Book, Vol. II" by Tamar Pane'e, 1990)

2 cups Hawaiian sea salt
2 cups raw brown sugar (turbinado)
1 heaping tablespoon peppercorns, coarsely ground
1 heaping teaspoon garlic powder
1 teaspoon monosodium glutamate (MSG), optional

Combine ingredients. Store in a covered jar in a cool place, never in the refrigerator. Use to season meats, fish, etc.; then broil, grill or bake. Do not fry because sugar causes meat or fish to stick to pans.

Approximate nutritional analysis per level teaspoon: 10 calories, 1,190 milligrams sodium.(Note: Analyses for "Ho'olako" recipes include optional MSG, which adds only 2 to 5 mg. sodium per serving.)*

Seasoned Salt I

(From "E Ho'olako Mau --
All Hawaiian Cook Book, Vol. II")

5 cups Hawaiian sea salt
1/4 cup celery powder
1/4 cup onion powder
1/4 cup chili powder
2 tablespoons garlic powder
1 tablespoon paprika
1/4 cup MSG, optional

Combine ingredients. Store in a covered jar in a cool place. Use to season steaks, chicken, fish, etc. Or rub inside and outside a turkey before roasting. Excellent for baking, broiling, grilling or frying.

Approximate nutritional analysis per level teaspoon: No calories, 1,960 milligrams sodium.*

Seasoned Salt II

(From "E Ho'olako Mau --
All Hawaiian Cook Book, Vol. II")

5 cups Hawaiian sea salt
1 heaping teaspoon coarsely ground peppercorns
1 heaping teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon MSG, optional

Combine ingredients. Store in a covered jar in a cool place. Use to season chicken, fish, meat and pork. Excellent for baking, broiling or frying.

Approximate nutritional analysis per level teaspoon: No calories, 2,070 milligrams sodium.*

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to features@starbulletin.com


Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by Joannie Dobbs of
Exploring New Concepts, a nutritional consulting firm.




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