Star-Bulletin Features

Wednesday, December 26, 2001


A courting dish
made by a queen

"The Electric Kitchen" airing in the first half of January features Narcissus Festival recipes by the Chinese Chamber of Commerce's Narcissus court.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

Here is a recipe from Queen Jessica Ying Ying Lee. All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site,

Lobster Curry with Fried Haupia

Vegetable oil for stir-frying
1 small potato, cubed
1 onion, thinly sliced
1/2 pound lobster tail meat, in chunks
1/3 cup coconut cream
2 tablespoons curry powder
2 tablespoons instant chicken bouillon granules
Dash of salt and pepper
2 tablespoons cornstarch
1/4 cup water
1/4 cup green peas
1/4 cup diced carrots, cooked
1 tablespoon raisins
1 pound prepared haupia (coconut pudding), in 2-inch diamond shapes

Heat 2 tablespoons oil in a wok. Fry potato 2 minutes or until cooked; remove and set aside. Add onion and lobster; stir-fry about 2 minutes. Add coconut cream, curry, chicken bouillon, salt and pepper. Cook 1 more minute.

Combine cornstarch and water; stir into lobster mixture. Add potato, peas, carrots and raisins; cook another 2 minutes. Place on a serving platter.

Heat fresh oil in wok. Dust haupia with cornstarch. Fry 2 minutes; drain. Serve with curry. Serves 4.

Nutritional information unavailable.

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