Fest celebrates Waikiki through the years

"WAIKIKI by Moonlight -- Vintage Meets Vogue" is a new festival conceived by the Waikiki Improvement Association to showcase Waikiki's (and Hawaii's) alluring past and ever-popular present. Kalakaua Avenue will be given a retro ambience that will evolve into a contemporary vibe throughout the evening.

'WAIKIKI BY MOONLIGHT' Food festival:5:30 to 9:30 p.m. Friday Place:Kalakaua Avenue, Waikiki Admission:Free Call:923-1094 Visit: www.waikikiimprovement.com

Festivities start with music and dance of the 1930s, but as the clock ticks, the event will move forward in time, to end with performances by some of Hawaii's most popular artists.

The night will include food, one-of-a-kind arts and crafts, and special exhibits. Activities include:

Stylin' in Hawaii:A fashion show of "chic aloha attire" by local designers, featuring favorites from past and present, plus design possibilities for the future. Enter a vintage aloha wear contest and compete for prizes.

Hawaii's Cuisine Evolution:Sample the staples of the ancient Hawaiians, signature menu items from "long gone but not forgotten" Waikiki eateries such as Canlis and the Maile Room, as well as favorites of Waikiki chefs today, showcasing Hawaii Regional Cuisine.

Hawaiian Hula and Music Concert: Kahiko (ancient) and auana (modern) hula dance and music pay tribute to some living legends (and their budding contemporary counterparts).

"There will be much to reminisce, and much to learn, about Waikiki then and now," said Rick Egged, president of the Waikiki Improvement Association.

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CHEF STEVE BALANTAC of Hula Grill Waikiki shared this recipe for one of the many items that will be featured at the festival.

Kung Pao Shrimp

1 tablespoon vegetable oil
2 pounds tiger prawns, shelled and cleaned
1 tablespoon minced garlic
1 tablespoon minced ginger
1-1/2 pounds broccoli, sliced
1-1/2 pounds Chinese peas
1-1/2 cups Kung Pao sauce (recipe follows)
2 tablespoons butter

In a wok or skillet, heat oil. Sauté prawns, garlic, ginger, broccoli and peas. Add Kung Pao sauce and butter. Remove from heat. Serves 6.

Approximate nutrient analysis per serving (not including salt to taste in sauce) 230 calories, 14 g total fat, 4 g saturated fat, 10 mg cholesterol, greater than 1,100 mg sodium, 19 g carbohydrate, 6 g fiber, 9 g sugar, 9 g protein.

Notes:Adjust the amount of sauce to your liking -- use less for a drier stir-fry; use more if you prefer a saucier stir-fry. Boneless, skinless chicken can be used in place of the shrimp.

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Kung Pao Sauce

1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup balsamic vinegar
1 cup chicken stock
2 tablespoons cornstarch
1 tablespoon water
Salt and pepper to taste

In a saucepan, combine soy sauce, sesame seed oil, balsamic vinegar and chicken stock. Bring to boil.

In a small bowl, mix cornstarch and water to make a slurry; add to soy-sauce mixture. Add salt and pepper to taste; set aside. Makes about 2 cups, a little more than needed for Kung Pao Shrimp recipe. Refrigerate extra sauce and use as a seasoning for other stir-fries.

Approximate nutrient analysis per 2 tablespoon serving (not including salt to taste): 45 calories, 3.5 g total fat, 0.5 g saturated fat, no cholesterol, 500 mg sodium, 2 g carbohydrate, no fiber, 1 g sugar, 1 g protein.

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