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THE ELECTRIC KITCHEN

Electric Kitchen

Jai traditional
for New Year

The episode of "The Electric Kitchen" airing through the second half of January celebrates the Lunar New Year. Guests are Libby Lum, the 2000 Narcissus Queen, and Ban Chan, general chairman of the Narcissus Festival.

"Electric Kitchen" airs at 9:30 a.m. Sundays, 8:30 p.m. Mondays, 5 p.m. Tuesdays and 6 p.m. Thursdays on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursdays on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 4:30 p.m. Mondays and 6:30 p.m. Tuesdays on Na Leo o Hawaii Channel 2 in Hilo and 14 in Kona.

Here is Lum's recipe for Jai, a traditional Chinese dish for the new year. All the recipes from the show, as well an an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com

Jai

4 ounces dried bean curd sticks
4 ounces dried long rice
3/4 ounce dried black moss (hair-like seaweed)
10 pieces dried black fungus
5 dried black mushrooms or straw mushrooms
10 to 12 dried red dates
4 ounces firm tofu
Salad oil for frying
2 tablespoons salad oil
2 cakes red bean curd in sauce, mashed
1/2 cup sliced water chestnuts
1/2 cup sliced bamboo shoots
1/2 cup sliced carrots
1 cup Chinese peas
1/4 pound Chinese cabbage, cut in 2-inch pieces, blanched
1 cup water
2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water

Soak bean curd, long rice, moss, fungus, mushrooms and dates in water for 1 hour; drain.

Cut tofu into 6 pieces and deep fry in salad oil. Cut bean curd sticks into 1-inch pieces; cut long rice into 3 to 4-inch lengths.

In a wok over high heat, heat the 2 tablespoons oil; add red bean curd sauce, bean curd, long rice, moss, fungus, mushrooms, dates, tofu, water chestnuts, bamboo shoots, carrots, peas, cabbage, the 1 cup water, sugar and salt. Cook for 3 to 5 minutes.

Combine cornstarch and the 2 tablespoons water. Stir into mixture and cook until slightly thickened. Serves 4-6.

Nutritional information unavailable.

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