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Star-Bulletin Features

Wednesday, January 12, 2000

Hawaii's Kitchen

Two dishes to try
from Alan Wong’s

Recipes prepared by Alan Wong of Alan Wong's Restaurant 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.

Ginger Crusted Onaga
with Miso Sesame Vinaigrette

1/4 cup finely minced ginger
1/4 cup green onion, minced by hand
Salt to taste
1/2 cup peanut oil
Sesame oil (few drops)
2 pieces, 6-7 ounces total, onaga
4 tablespoon panko
1 ounce shiitake mushrooms, about 1/4 cup
1 ounce enoki mushrooms, about 1/4 cup
1 tablespoon butter
2 ounces corn, about 1/2 cup
Pepper to taste
1/4 cup Miso Sesame Vinaigrette
Basil oil
1 ounce green onion, cut into very fine, long slivers

Bullet Miso Dressing:
1/4 cup rice vinegar
1/4 cup chicken stock
1/4 cup miso
3 tablespoons sugar

Bullet Sesame Dressing:
1/2 cup rice vinegar
2 teaspoons Dijon mustard
1 teaspoon fresh ginger, peeled and minced
2 egg yolks
1 tablespoon peanut butter
1 small Hawaiian chile, chopped
1 cup vegetable oil
2 teaspoons sesame oil
2 teaspoons white sesame seeds, toasted

Place green onions and ginger in nonaluminum bowl with high sides. Season with salt to taste. Put peanut oil in a heavy-bottom pan and heat until almost smoking. Carefully pour hot oil over green onion/ginger mixture; oil will boil over the sides. Season with sesame oil. Let cool.

Sear onaga until brown. Apply ginger/onion mixture to the surface, then sprinkle with panko. Bake at 350 degrees approximately 6 minutes or until cooked through.

Melt butter in a saute pan, add the shiitake and enoki mushrooms and saute. Add corn and continue sauteeing until crisp tender. Season to taste with salt and pepper.

Arrange corn mixture down the center of a place. Drizzle Miso Sesame Vinaigrette (instructions follows) around the corn, then drizzle some basil oil onto the vinaigrette. Place fish on the bed of corn and garnish with green onion slivers.

Makes 1 serving.

To prepare the Miso Dressing: Mix all the dressing ingredients in a bowl. Set aside.

To prepare the Sesame Dressing: Place rice vinegar, Dijon mustard, ginger, egg yolk, peanut butter and chili in mixing bowl. Mix well. Slowly add vegetable oil in a steady stream, mixing constantly. When all the oil is incorporated, add the sesame oil and sesame seeds.

To prepare the Miso Sesame Vinaigrette: Mix together 2 parts Sesame Dressing to 1 part Miso Dressing.


Steamed Clams with Kalua Pig,
Shiitake Mushrooms, and Spinach

1 tablespoon butter
2 teaspoons minced garlic
1/2 cup quartered shiitake mushrooms
2 cups firmly packed spinach
20 Manila clams, washed
2 cups kalua pig
1/4 cup finely diced tomatoes
1 cup chicken stock

Preheat oven to 500 degrees.

In a saute pan over medium heat, melt the butter. Add the garlic and saute for 2 minutes, stirring occasionally. Add the mushrooms and saute 2 minutes longer.

In a saucepan of boiling salted water, blanch the spinach for 30 seconds. Transfer the spinach to an ice bath to cool. Drain and gently squeeze out any excess moisture.

Place clams, kalua pig, mushrooms, spinach and tomatoes in a large pot. Add chicken stock. Cover pot tightly with lid. Steam until clams open.

Makes 4 servings.

Nutritional information unavailable.

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