Rice dish plays off
Asian flavors

"The Electric Kitchen" airing in the second half of November features Brian Choy of the Department of Health with recipes for Thanksgiving.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 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.

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,

Oriental Mixed Rice

3/4 cup shelled raw peanuts
1/2 cup dried chestnuts
1-1/2 cups long-grain rice
3 cups long-grain Thai sticky rice
3 cans (14-1/2 ounce size) chicken broth
8 lup cheong (Chinese sweet pork sausages), diced
12 large shiitake mushrooms, soaked and diced
1 can (8-ounce size) water chestnuts, coarsely chopped
1 tablespoon oyster sauce (optional)
Cilantro leaves and chopped green onion, for garnish

Split peanuts. Soak with chestnuts in water for few hours; boil 20 minutes. Combine long-grain and sticky rice; soak in water 1 hour; drain well.

Place all ingredients, except the parsley and green onion, in rice cooker pot; cook 20 minutes. Let stand for about 10 minutes. Mix rice. Just before serving, garnish with Chinese parsley and green onion. Makes 18 servings.

Nutritional information unavailable.

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