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Star-Bulletin Features

Wednesday, January 24, 2001

Hawaii's Kitchen

Pasteles, pigeon
peas and more

Recipes prepared by Laura Robley on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday on KHON Fox 2.

Pasteles, Etc.

100 ti leaves (or substitute 12-by-12-inch-squares of foil)

Bullet Meat mixture:
2 tablespoons achiote oil
5 pounds pork, cut in small pieces
6 cloves garlic, mashed
2 tablespoons oregano leaves
Salt, to taste
Black pepper, to taste
2 (8-ounce) cans tomato sauce
1 round onion, diced
3 bunches green onions, sliced
4 bunches cilantro, chopped
2 cans ripe olives, drained
4-6 Hawaiian chiles, mashed
Monosodium glutamate (optional)

Bullet Banana mixture (masa):
50 green Chinese, Williams or Bluefield bananas
Salt, to taste
Approximately 1/2 cup achiote oil

Destem, wash and dry ti leaves. Run leaves across a hot grill or flame to soften. Do not burn.

Prepare the meat: Fry pork in achiote oil. Add garlic, oregano, salt and black pepper. Cook until it starts to sizzle. Add tomato sauce. Cook 10 minutes. Add vegetables and simmer 45 minutes. Add olives and chile. Simmer 15 minutes. Adjust seasonings.

Prepare the bananas: Peel the bananas, dropping into water so they do not darken. Grate fine. Add salt and enough achiote oil to give mixture a rich orange/red color. Mix well. Adjust salt. Set aside.

Assemble pasteles: Lay 2 ti leaves half way atop of each other and add a spoonful of achiote oil. Spread about 1/2 cup of the masa on the oil. Place 2 tablespoonfuls of the meat mixture in the middle of the masa. Fold in each short end, one on top of the other, and then the sides, making sure food doesn't leak out, to make an oblong. Tie with string. If all else fails, use foil to seal ends well.

Steam or boil for pasteles for 1-1/2 to 2 hours. Makes 50 pasteles.

Variation: Pasteles De Olla (Pot Pastele): Prepare the meat and masa. In a non-stick pot, mix together masa and meat, 1 to 2 parts masa to 1 part meat. Cook on medium heat for half an hour, then on low heat for another two to three hours. Stir every 15 minutes for the first hour then every half an hour until done.

Nutritional information unavailable.*

Rice with Pigeon Peas

3-1/2 cup rice
1/2 pound pork, sliced
1 quart water
1-1/2 cups pigeon peas
2 cloves garlic
1 teaspoon oregano
2-1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup achiote oil
1 (13-3/4 ounce) can chicken broth
1 onion, chopped
1/2 cup Chinese parsley, chopped

Wash and drain rice. Put pork, water and pigeon peas into a large saucepan. With a mortar and pestle, grind garlic with oregano, salt and pepper. Stir into pork mixture. Cover and cook over medium heat 30 minutes. In a small pan, combine achiote oil, broth, onion and parsley and bring to a boil. Stir into pork. Add rice and simmer for 15 minutes; stir well and simmer 15 more minutes. Serves 8.

Nutritional information unavailable.*

Stewed Codfish

1 package dried codfish
2 tablespoons achiote oil
1 round onion, sliced
2 cloves garlic, mashed
1 green bell pepper, sliced
1 bunch Chinese parsley
1/2 teaspoon oregano
1 (8 ounce) can tomato sauce

Cover codfish with water and bring to a rolling boil for 5 minutes. Drain. Cover with water again, bring to a boil and simmer 45 minutes or until fish is soft. Drain, rinse and remove skin and bones. Flake. Heat the achiote oil. Add the onion and garlic. Cook 1 minute. Add bell pepper, Chinese parsley, oregano and tomato sauce and simmer 5 minutes. Add the fish and cook on low 10 minutes.

Nutritional information unavailable.*

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