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Serving up dinner,
tugboat-style

Recipes prepared by George Taniguchi, a tugboat chef, 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.

Stuffed Chicken Breast

6 chicken breasts, boned and "opened"
2 cups oil

Stuffing:
1 pound ground pork
1/2 chopped shrimp
1/2 bundle long rice, soaked and chopped
1 package cloud ear fungus (mok yee)
1 carrot, grated
2 tablespoon patis (fish sauce)
2 tablespoon sesame oil
1/2 teaspoon salt
1/4 white pepper

Breading:
Panko
1 egg, beaten

Sauce:
1/3 cup each of patis, lime juice and sugar

Combine stuffing ingredients and stuff chicken breasts. Dip each breast in egg and dredge in panko.

Sauté in oil on high heat, 5-6 seconds on four sides. Finish in oven at 350 degrees for 30 minutes.

Tofu Lasagna

1 box lasagna noodles, blanched
2 package fat-free mozzarella
1 package cheddar cheese

Sauce:
2 tablespoons olive oil
5 cloves chopped garlic
1 onion, diced
1 celery stalk, minced
1/2 bell pepper, diced
1/2 to 1 pound mushrooms, chopped
1 block soft tofu
1 bag frozen spinach
6 cans tomato sauce
1 tablespoon Italian seasoning
1/2 teaspoon oregano
2 bay leaves

Mix sauce ingredients in pan and bring to boil. Layer with noodles and cheese in baking pan. Bake at 350 degrees for 1 hour.

Nutritional information unavailable.

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