Dishes with island style

Here are recipes for dishes prepared by chefs from the Island-Style Bistro at Kapiolani Community College 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.

KIM CHEE FLAVORED TOFU BURGER

13 ounces tofu, firm type
1 ounce won bok kim chee, drained, squeezed and cut in medium dice
2 teaspoons kim chee seasoning base
2 tablespoons green onion, cut in medium dice
1/4 cup grated carrot
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons cornstarch, to bind

In cheesecloth or clean towel, squeeze and drain tofu well, and place in a large mixing bowl. Add the remaining ingredients and mix thoroughly. Form into 8 patties.

Sauté patties in a hot pan on both sides until lightly brown. Do not smash patties down with spatula, as you will be releasing most of the flavors by doing so. The patties may be placed on a bun and eaten as a sandwich, or served as a stand-alone patty. Serve immediately. Makes 8 2-ounce patties.

CRISPY WON TON

5 pounds pork, ground
3 ounces garlic, minced
1 pound water chestnuts, cut in medium dice
4 cups green onion, cut in medium dice
3/4 cup fresh cilantro, cut in small dice
1-3/8 cup oyster sauce
2 tablespoons granulated sugar
1/4 cup soy sauce
3 tablespoons cornstarch
280 won ton wrappers
4 eggs
Oil for deep frying

In a large mixing bowl, combine first eight ingredients, mixing well. Sprinkle cornstarch evenly over mixture and continue to mix well. Set aside in the refrigerator.

Crack eggs into a small mixing bowl and beat well.

Fill won ton wrappers with the pork mixture, using egg as an adhesive for wrappers. (The recipe may be prepare up to this point and the stuffed won ton frozen).

In a deep fat fryer, heat oil to 380 degrees, then begin frying won ton until golden brown. Serve immediately. Makes 280 won ton.

HULI-HULI BEEF SANDWICH ON TARO BUN

6 ounces garlic, minced
4 tablespoons Hawaiian salt
2 tablespoons black pepper
5 ounces sirloin tip beef
3/8 cup burgundy wine
Two 3-ounce taro buns
Melted butter for buns
Poi/Horseradish Mayonnaise (recipe follows)
Lomi Tomato Salsa (recipe follows)

In a medium-sized mixing bowl, combine garlic, Hawaiian salt, and black pepper, and mix well. Rub onto beef. Place beef onto a rotisserie and cook, turning, for 1 hour, spraying wine every 20 minutes. Slice and add more seasoning mixture and wine.

Brush taro buns with melted butter, and toast lightly.

Place sliced beef on toasted buns. Top with lomi tomato salsa and poi/horseradish mayonnaise. Serve immediately. Makes 2 servings.

POI/HORSERADISH MAYONNAISe

1/2 cup fresh poi
1/4 cup water
1 teaspoon prepared horseradish, or to taste
2 tablespoons mayonnaise

In small mixing bowl, combine poi and water and mix well, using a wire whisk. Add horseradish, then mayonnaise. Chill before serving.

LOMI TOMATO SALSA

1/2 ripe tomato, cut in medium dice
1/4 round onion, cut in medium dice
1/2 ounce green onion, cut in medium dice
1/4 ounce fresh cilantro, cut in small dice
Hawaiian salt, to taste
Prepared garlic paste to taste (the bistro uses Sriracha brand)

In a small mixing bowl, combine all ingredients and lomi-lomi, or massage, to blend. Store in refrigerator until ready to serve.

Nutritional information unavailable.

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