Star-Bulletin Features

Wednesday, June 9, 1999

Hawaii's Kitchen

Sample fare from
a ‘Country Table’

Here are the recipes prepared by Kaui Philpotts, author of "Hawaiian Country Table Cookbook," on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.


Boneless Mochiko
Chicken Bits

5 tablespoons cornstarch
4 tablespoons sugar
5 tablespoons soy sauce
3 cloves garlic, crushed
2 eggs, beaten
1/2 cup green onions, chopped, including tops
1/4 cup sesame oil
3 tablespoons flour
6 tablespoons mochiko flour
Salt to taste
1 tablespoon oyster sauce
5 pounds boneless chicken thighs, cut into 20 pieces
Oil for cooking

Mix all ingredients together except the chicken and cooking oil. Add chicken and marinate in the refrigerator for a minimum of 2 hours or overnight.

Fry chicken in hot oil 6 to 8 minutes or until browned and crisp. Drain on paper towels. Keep warm and serve with toothpicks.

Note: you may leave the bones in the chicken and make this an entree or picnic dish.


Seared Ahi with
Miso Vinaigrette

12 ounces (2 blocks) sashimi grade ahi
3 tablespoons cooking oil

Bullet Miso Vinaigrette
4 tablespoons miso (bean paste)
1/2 cup Japanese rice vinegar
2 tablespoons Korean hot sauce
2 tablespoons green onion, chopped
2 teaspoons honey
2 teaspoons fresh ginger, finely minced
2 teaspoons sesame oil

Bullet Garnish
6 ounces daikon (Japanese turnip), shredded
Toasted white sesame seeds

Heat oil in a skillet until very hot and sear the block of ahi on all four sides (about 20 seconds on each side,) until the outside is cooked and the center remains raw. (If block sashimi is not available, use the thickest ahi steaks you can find and sear on two sides for approximately 15 seconds.)

Chill ahi until ready to serve.

Prepare the vinaigrette by mixing together miso, vinegar and hot sauce until smooth. Add the onion, honey, ginger and sesame oil.

Spoon the vinaigrette onto a platter, slice the ahi and arrange on top of vinaigrette. Garnish with daikon and sesame seeds.


Won Bok Salad

1 can chow mein noodles
1/2 cup almonds, slivered
2 tablespoons sesame seeds
3/4 cup mayonnaise
4 tablespoons soy sauce
1 teaspoon sesame oil
1 won bok cabbage, finely shredded
1/2 pound fresh mushrooms, sliced
1 can water chestnuts, sliced
2 tablespoons Chinese parsley, chopped
4 stalks green onions, chopped

Preheat oven to 350 degrees .

On a cookie sheet, toast noodles, almonds and sesame seeds 5 minutes. Remove and cool.

Mix the mayonnaise, soy sauce and sesame oil to make a dressing. If you prefer a thinner dressing, add a small amount of water.

Toss together the won bok, mushrooms, water chestnuts, Chinese parsley and green onions in a salad bowl. Mix in the noodles, almonds, sesame seeds and dressing. Serve immediately.

Nutritional information unavailable.

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