By Request

BETTY SHIMABUKURO

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Pickled codfish a memory
from childhood

Chewy codfish is this week's ingredient of choice, thanks to Sheila Gusman, who is trying to recreate a dish from her childhood.

"Do you happen to have a recipe for pickled codfish?" she wrote. "My grandmother used to make this when I was a little girl."

This recipe, which seems in keeping with Gusman's memory of a vinegary dish with onions, comes from "A Tradition of Aloha," published in 1998 by the Japanese Women's Society of Honolulu, a service organization that has three cookbooks to its name.

The latest book, "Flavors of Aloha," published last year, yielded the Korean version of a codfish side dish, taegu.

Dried and salted codfish is sold prepackaged in the seafood sections of many supermarkets.

Pickled Codfish

2 pounds dried codfish
2 medium onions, diced
1/2 cup cider vinegar
3 cloves garlic, crushed
2 Hawaiian chile peppers, chopped
1/4 teaspoon monosodium glutamate, optional
1 large tomato, diced
Cilantro sprigs, for garnish

Cover codfish with water; bring to a boil. Lower heat and cook 25 to 30 minutes; drain.

Shred codfish and remove bones. Place in a bowl with remaining ingredients, except tomatoes and cilantro. Let stand several hours to allow flavors to merge.

Add tomatoes and cilantro just before serving. Serves 10.

Approximate nutritional analysis, per serving: 260 calories, 2 g total fat, 0.5 g saturated fat, 130 mg cholesterol, greater than 1,000 mg sodium, 4 g carbohydrate, 55 g protein.*

Taegu

1 4-ounce package dried, salted codfish
6 cups water
>> Seasoning:
1-1/2 tablespoons honey
1/2 teaspoon ground chile pepper
1/4 teaspoon monosodium glutamate, optional
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon soy sauce, optional
1 tablespoon salad oil

Wash codfish and soak in water 10 to 15 minutes. Drain, pat dry and shred.

Combine seasonings; mix with codfish. Refrigerate 24 hours in a tightly covered jar to allow flavors to develop. Serves 12 or more.

Approximate nutritional analysis, per serving (with MSG and soy sauce): 110 calories, 7 g total fat, 1.5 g saturated fat, 20 mg cholesterol, 100 (200) mg sodium, 7.5 g carbohydrate, 6 g protein.*

Can you help?

Lenette Tam wants to make cookies similar to stone cookies, or koa or coconut logs -- favorite omiyage from the Big Island. These are hard cookies made for dipping in coffee or tea, sort of like biscotti. If you have a recipe for a jawbreaking cookie, be a hero and get in touch.

Food Stuffs: Morsels

Send queries along with name and phone number to:
"By Request," Honolulu Star-Bulletin,
500 Ala Moana, No. 7-210, Honolulu 96813.
Or send e-mail to bshimabukuro@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.