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Star-Bulletin Features

Wednesday, April 5, 2000

Rosalie Prussing's "Country Store" is
featured on the book's colorful cover.

‘Ohana Style’ provides
a culinary encore

IN 1995, in honor of a woman stricken with leukemia, a group of friends from Hilo High School put together a benefit cookbook.

The young woman, Patricia Ikeda Tamashiro, has since lost her personal battle, but in her memory, others continue the fight.

They've issued a second edition of the cookbook, "Ohana Style," with a portion of the proceeds going to the Hawaii Bone Marrow Donor Registry, to help with the recruiting and testing of donors and with public awareness.

This edition contains more than 240 recipes, from local favorites to international fare, such as the chicken recipe that follows.

Some have been contributed by noted Hawaii chefs such as Roy Yamaguchi, Glenn Chu, OnJin Kim, Russell Siu, Sam Choy and Alan Wong.

The cookbook sells for $7.99 and is published by Island Heritage.


8 chicken breasts, deboned

Bullet Marinade:
1 cup non-fat yogurt
2 cloves garlic, minced or pressed
2 tablespoons minced fresh ginger
1 fresh jalapeno, seeded and minced
2 teaspoons ground coriander
1 tablespoon sugar
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 whole cloves
1/2 to 1 teaspoon cayenne, to taste
Salt to taste

Combine marinade ingredients in a large bowl.

Marinate chicken for 6 hours or until the next day. Keep covered and chilled.

Grill chicken, basting with marinade, until meat is no longer pink, 12-15 minutes.

Nutritional information unavailable.


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