Star-Bulletin Features

Wednesday, March 10, 1999

Hawaii's Kitchen

Hearty fare from Imua

Here are the recipes for dishes prepared by entertainer Albert Akiona and Dave Dunaway of the group Imua on "Hawaii's Kitchen" this week. The program aired at 5:30 p.m. on Sunday and will be rebroadcast at the same time Saturday on KHON/FOX2.


Ribs ala Bernz

1 rack of pork ribs
48 ounce bottle ketchup
1 pound brown sugar
1/2 cup garlic, chopped
1/4 cup oyster sauce
1 bottle of Tabasco
1/2-3/4 cup sliced green onion (for color)

Place the ribs in a stock pot. Completely immerse the ribs in water. Bring water to a boil, then turn down heat to medium-high and parboil for approximately one hour. Check pork to see if semi-cooked by poking with a skewer. If it goes through, ribs are sufficiently done

Drain and cut apart the ribs. Let them dry for 10-15 minutes.

Put the entire bottle of ketchup, the brown sugar, garlic, oyster sauce, Tabasco and green onions into a bowl and combine. Pour the mixture over the ribs. Marinate the ribs in the sauce, overnight, if possible but for at least 3 hours. Be sure to keep ribs and sauce in the refrigerator while marinating.

Place ribs and sauce in a cake pan or baking pan large enough to hold it all. Broil the ribs at 500 degrees for 8 minutes on each side.

Serve with a starch (white or brown rice or mashed potatoes).


Pollo Puttanesca

From Verbano Restaurant

1 small potato
3 ounces spaghetti (uncooked)
2 chicken thighs, deboned
Olive oil
Salt and pepper to taste
1 teaspoon minced garlic
1/4 teaspoon minced anchovies
1 teaspoon capers

Peel the potato and put in a small pot with water to cover. Place on the stove on high heat. When the water comes to a boil, turn down to medium high and let the potato cook for approximately 8 minutes or until cooked through. (Test with skewer and poke through potato center). Cut into 4 squares .

Fill a large pot three-fourths full with water. Place on the stove on high heat. When water comes to a boil, add the spaghetti. Turn down to medium high and let spaghetti cook for approximately 8-10 minutes or until done. Drain spaghetti and place on a serving dish.

Meanwhile, cut the chicken thighs in half, making 4 pieces.

Heat an ovenproof frying pan on the stove for 1-2 minutes and add enough olive oil to coat the pan. Add the chicken and cut-up, cooked potato. Turn heat to medium high and saute until the chicken and potato are browned (approximately 3-5 minutes). Season dish with salt and pepper to taste while the chicken and potato are sauteeing.

After the chicken and potato are browned, place the frying pan and its contents in the oven at 450 degrees. Roast for 3-5 minutes.

Remove from oven. Arrange the chicken and potato alongside the spaghetti. Place the frying pan and accumulated pan juices on the stove on high heat. Add the minced garlic, anchovies and capers. Saute 1-2 minutes.

Pour sauce from frying pan over chicken, potatoes and spaghetti and serve immediately, accompanied with garden salad and garlic bread.

bullet Nutritional information unavailable.

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