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Sauces accented with fruits were the winning choices at the pork rib cook-off sponsored by Tony Roma's restaurants. Fruit flavors rule
Earnings set record
in Taste of Honolulu
rib contestSix finalists fired up hibachis and cooked up portions of their rib recipes at the Taste of Honolulu Saturday. Tony Roma's provided the ribs.
The winning slabs 'o ribs came from the grill of Theresa Waipa of Aiea, who used a guava-flavored marinade.
Second prize went to Robert Young and third prize to Kathleen Chun. Young's sauce was flavored with Kau oranges; Chun's with peach baby food.
Waipa's prize was a vacation on Maui. Young won a gas grill and Chun took home a Tony Roma's gift certificate.
Finalists submitted recipes for prejudging with a $5 fee that went to Easter Seals of Hawaii, sponsor and beneficiary of Taste of Honolulu. The winning recipe follows.
Da Queen's Guava Ribs
6 pounds baby back ribsCombine marinade ingredients and soak ribs overnight.
Marinade:
1 cup sugar
1 cup ketchup
1 cup oyster sauce
1 teaspoon Chinese five-spice
2 teaspoons chopped garlic
1 teaspoon minced ginger
2 12-ounce cans frozen guava nectar
1 cup soy sauceBake ribs in a 350-degree oven 1 hour. Grill over well-ashed charcoal 20 minutes. Baste with marinade during last 10 minutes.
Approximate nutritional information, per half-pound ribs: 675 calories, 31 g total fat, 11 g saturated fat, 120 mg cholesterol, greater than 2,500 mg sodium.*
Taste of Honolulu
Star-Bulletin staff
earnings set recordTaste of Honolulu drew a record 51,000 people to the grounds of Honolulu Hale this weekend and is expected to net a record $240,000 for Easter Seals Hawaii.
With this year's cash added, earnings from all nine years of Taste events will climb over the $1 million mark.
More than 20 restaurants sold signature dishes at this year's Taste, with a portion of their proceeds going to Easter Seals.
But amateur chefs also took the spotlight in two cooking competitions, a pork rib cook-off and a fried rice competition hosted by Glen Chu of Indigo Eurasian Cuisine.
Winner of that contest was James Fukumoto of Ewa Beach for a dish made special by a topping of toasted almonds. His prize: dinner for 10 at Indigo.
His prize-winning recipe, which follows, will be served at Indigo for lunch through Friday.
Seafood Fantasy Cha Han
4 tablespoons vegetable oil, divided useHeat 2 tablespoons oil and 2 tablespoons butter until butter foams. Add onion and saute until onions are translucent. Add lup cheong and saute 3-4 minutes. Add salmon and shrimp and toss together until shrimp is pink. Add black-bean sauce, coating all ingredients. Cook 1 minute (do not overcook). Remove to a colander and drain, reserving liquid; cover loosely with foil.
3 tablespoons butter or margarine, divided use
1/2 cup chopped onion
3 lup cheong (Chinese sausage), coarsely chopped
1 pound salmon fillet, in 3/4-inch cubes
1 pound shrimp, peeled, deveined and coarsely chopped
1/4 cup black bean sauce with garlic (Lee Kum Kee preferred)
3 eggs
5 cups cooked rice, frozen and defrosted
2 tablespoons oyster sauce
1/2 cup slivered almonds
1/2 cup frozen peas, defrosted
2 teaspoons chopped cilantroScramble eggs. Add remaining oil to the pan; pour in eggs and stir with a fork to break up pieces, soft-frying about 1 minute. Add rice and combine. Return drained seafood to the rice, tossing carefully. Add oyster sauce and reserved liquid to taste, without making the rice too soggy. Transfer to serving platter, top with peas and cover with foil.
Heat remaining tablespoon butter until foamy; sprinkle with almonds and toast over medium heat until lightly brown. Spoon over rice and garnish with cilantro. Serves 8.
Approximate nutritional information, per serving: 570 calories, 32 g total fat, 5 g saturated fat, 190 mg cholesterol, greater than 2,000 mg sodium.*
Voted by attendees at the ninth annual Taste of Honolulu: 2000 Best of Taste Awards
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