Star-Bulletin Features

Wednesday, December 26, 2001


Tabasco and wasabi
add sizzle

Dishes prepared by chef Richard Reformado and owner Helen Toya of Uptown Cafe on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Chinese Pork Chops

1 pound pork chops
Oil for deep-fry and stir-fry
Sprinkle chopped green onion
Pinch of salt
Pinch of sugar
1 teaspoon Tabasco
1 teaspoon mirin
>> Marinade
1 tablespoon salt
1/2 tablespoon sugar
2 eggs
1/2 tablespoon baking soda
1/2 tablespoon Lion Custard (see note)
1/2 tablespoon meat tenderizer
1/2 cup flour
1/3 cup cornstarch

Combine marinade ingredients and soak pork chops about 4 hours. Deep-fry chops in hot oil until golden brown.

In another pan, heat oil for stir-frying. Add green onion, salt, sugar, Tabasco and mirin. Stir-fry 1 minute. Pour over cooked chops.

Note: Lion Custard is a powder sold in Chinese markets.

Wasabi Salmon

4 salmon steaks
Oil for frying
>> Marinade:
1/2 cup soy sauce
1 teaspoon grated ginger root
1 clove garlic, grated
1 tablespoon sake or mirin
3 tablespoons sugar
>> Sauce:
1 cup mayonnaise
1 teaspoon wasabi
>> Garnishes:
Cucumber, julienned
Carrot curls
Deep-fried potato curls

Combine marinade ingredients and soak salmon overnight. Heat oil in pan and fry salmon until light brown. Garnish dish with vegetables. Top cucumber slices and salmon with wasabi sauce and furikake.

Stuffed Cabbage Roll

8 large cabbage leaves
1 pound ground beef
1/2 cup celery, chopped
1/2 cup onion, chopped
1 egg slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
>> Sauce
2 cups tomato soup
1/2 cup tomato sauce
1/4 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon brown sugar
1/2 teaspoon hon dashi

Place cabbage leaves in boiling water until wilted.

Combine meat, vegetables, egg and seasoning and wrap in cabbage leaves. Combine sauce ingredients. Place cabbage rolls in skillet, cover with sauce and simmer 30 to 45 minutes.

Nutritional information unavailable.

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